|4.5 Inches of Rain in one day|
Lost Generation Book Club at The Heights
Keith, one of the managers at The Heights, runs a group called The Lost Generation Book Club. It is based out of the restaurant and meets monthly to discuss a book, usually a fictional one. However, we collaborated in April and the club members read The Omnivore's Dilemma by Michael Pollan. I re-read the book and attended the discussion. It was the biggest turn out yet for the club and we had a very insightful and engaging talk about the issues in the book from industrial food processing to corn subsidies to the merits/morals of vegetarianism (all sides). It was so neat to see the effect that this book had on other people after it sparked my own life/career change. The discussion in itself was amazing but they took it one step further and came out to the farm for a tour and even did some work while they were there. If I'm lucky Keith will let us do this again next year.
For Keith's perspective on the collaboration check out his book club blog here.
|Gathering for the tour on a gorgeous day|
|Transplanting Summer Squash|
|Prepping beds in the lower field|
|Keith, Fearless Leader of the Lost Generation|
|This group is welcome back Any Time|
|The Lost Generation Book Club (with some Running Clubbers thrown in for good measure)|
Harvests are still pretty meager but at least they are starting to happen. The earliest crops are beginning to come in: Asparagus and Rhubarb are the first perennials of the year. We also have the beginnings of our Kale, radishes and herbs.
|Baby Red Russian Kale and D'Avignon Radishes|
Production and Distribution
So far the small amounts of produce have been used for special events since we don't have quite enough to put in menus yet. Here are the deliveries for the book club and one that went to The Pig to fill out some specials.
|Book Club Salad harvest|
|Asparagus, Sage, Mint, Lemon Balm, Catnip, Savory, Garlic Chives, Organo, Mint, Rhubarb|
Cultivation and Maintenance
|Asparagus beetles, floating...|
The war on Asparagus Beetles Continues. I have been keeping a tub of water by the rows and occasionally walk though and knock them into it.
|Gayle found this gorgeous earthworm while weeding and mulching the Rhubarb|
|Baby Peppers in the greenhouse|
This week in the greenhouse... we potted up more tomatoes and peppers and are generally just working to keep it from getting too hot and dry in there. 80 degrees and sunny can mean way too hot in there. In addition to opening all the doors and windows and watering the floor down we had to add a fan this week.
We have a neighbor with a handsome bamboo stand. I finally got the okay from them to cut some down. This bamboo is now hanging in the Hoop House where it will be used in our tomato trellising system. We are super excited to try this leaning and lowering technique which should help us keep the plants healthy and productive.
|I check on these guys every few days. They are still sizing up.|
|The grapes are looking great!|
Our Walking Onions are getting ready to take their first steps! They form this top set which looks like it will be a flower but in fact it is more onions. When it gets too heavy for the plant to support it will fall over and re-seed itself, hence the name 'walking' onion. You can harvest the greens to eat as chives, eat the topset or the bulb. The bulbs also divide in the ground so this is a very prolific plant. Read more about them here.
|Open topset in the center. The two on the sides are still closed|
|New Rosemary in its warm micro-climate|
We had to buy new Rosemary plants this year because the old ones did not make it through the winter. So, in the hopes of keeping them going for a few years, I planted them in the warmest spot on the farm. The front of the stables is south facing and the red color soaks up the sun. On a cold day this is the best place to stand to warm up. Here's hoping it keeps the new rosemary safe and warm come next January.
Heirloom Tomatoes are in the ground! This is a big deal. This week we planted our heirloom tomatoes in the hoop house. I laid the black landscape fabric about a week in advance to warm up the soil. On Thursday I had a volunteer, Luz (who came back for more after her book club visit) and she and I cut holes in the fabric every 18" and carefully transplanted the beauties.
|Can't be contained!|
These seeds were started March 7th in the greenhouse in a mix of 50 cell trays and medium soil blocks. We potted them up into 3" Peat Pots mid April and 3 weeks later their roots were busting through.
We soaked them in compost tea and also top watered them with it before transplanting. I decided to cut the peat pot off completely because I was able to do it without disturbing the root ball. I think this will make for less shock and better contact with the soil.
|Soaking in Compost Tea|
|Peat Pot removed|
Each bed holds almost 50 plants spaced at 18". We were able to put them so close because of the intensive trellising system we are going to use. Check out the link above. It's gonna be cool. This is perhaps the crop I am most excited about. We also have hybrid slicing tomatoes and cherry tomatoes which are almost ready to go out in the field. I just want them to get a little bigger in the greenhouse.
|2 beds ready to plant, drip irrigation is run under the fabric|
|Heirloom Tomatoes in the ground!|
|Book Club Salad of Baby Kale, Asparagus, D'Avignon Radishes|
|Running through Puddles after the rain|
|Doggy hair dryer|
|I think that's a smirk|
|And a contented grin|
|Sprocket is not amused.|