HarvestSummer crops have been coming in strong and some are already done. I did several successions of Cucurbits (Cucumbers, Squash, Zucchini, and Melons) and they all got sick and died around the same time. I do have some more cucumbers coming in the hoop house and a little more zucchini coming on but the melons are done. I also grew some cute little pumpkins called Teddy Bear and they ripened a lot faster than I expected. Luckily they store well and will be ready to eat when people are ready for pumpkin.
|Teddy Bear Pumkin|
|Our Cantaloupe did great this year and are delicious|
|Cantaloupe and Seedless Watermelon|
|Heirloom Tomatoes, Peppers and Cherry Tomatoes|
|Some of our Pepper varieties|
|We harvested 200lb of Carrots in one day, that was a good day!|
|Easter Egg and D'Avignon Radishes|
|Colorful Cherry Tomatoes|
|Jimmy Nardello Peppers|
|Slicing Tomatoes, Peppers and Cherries|
|First Grape Harvest, Concords. These little guys are absolutely Bursting with flavor!|
|First Eggplant and Tomatillos|
Production and Cultivation
The leaning and lowering of the Heirloom Tomatoes has been going great. We have already more than doubled production from last year. By this time last year the heirlooms had already succumbed to multiple diseases and most of the fruit had bad spots and rot. This year most of the fruits are big and full and beautiful. The only real damage has been from the groundhog who snacked on them for about a week before we caught him.
Here are a few pics of the progression of leaning and lowering...
You can see below how all of the leaves and shoots have been pruned off the bottom of the plants up to where the fruit is currently ripening. Also notice the angle is more severe as the top of the plant gets moved down the line. I am in love with this technique. I have to feed these guys every week since they are making so much food. I have been fertigating (running fertilizer through the drip irrigation) with a mixture of compost tea, a small amount of 4-3-3 fish emulsion and some 0-0-6 because they need a lot of potassium to make healthy fruit.
|Concord Grapes- It was hard to tell when they were ripe but about 2 weeks after this picture they were all dark purple and a robin was eating them. That's when I knew. Sometimes you just have to wait for a sign.|
|There are a few of these skinks that hang out in the stables |
and watch me when I wash veggies
|Happy Arugula growing|
|Our wild turkey nursery is in full swing again this year|
We had a visit this month from Chef Ben and some folks from Commissary. They helped harvest 200# of carrots and did some major weeding. It was great to have such a helpful visit.
|Washing the carrot haul|
|Weeding the herb garden|
|Pretty Choi coming in|
|Full truck on a Friday delivery. When it's hot I pack|
as much into the air conditioned cab as possible
|Delivery at The Pig|
The aforementioned Groundhog who was helping himself to our Heirloom Tomatoes, not anymore...
|Puddy thinks they are fascinating|
|The bottoms of these carrots were "missing" when we harvested them. A mole had a well placed tunnel|
under the bed and had been eating very well.
|This field is particularly pretty right now, fall Brassicas|
|Praying Mantis in the pole beans, sorry it's not a great pic|
|Edible Marigolds, they smell and taste|
|A lovely salad at The Pig featuring our|
Mexican Sour Gherkins, a new favorite
|Heirloom Tomato Salad and Logan Tavern|
|Beets and Arugula at The Pig|
|Pig Head with garnish from the farm, Mexican Sour Gherkins|
|Our Squash and Zucchini|
|Tasting Menu at The Pig with our greens and Nastrutium|
|Commissary made a juice of the Carrots they harvested|
with Ginger and Pear
|Lavender Fields at Commissary|
|Shishito pepper plate at Commissary|