Category Archives: Vegetables

March is greenhouse month

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In mid-February, right after my birthday, Ben gets the greenhouse started. Every Monday, he seeds a new round of flats. The flats are germinated in the house, either in a cool guest room, or in a closet we have newly outfitted with a space heater and metal shelving. Some seeds, like tomatoes, germinate best in the heat, others, like lettuce, in the cool. Once the first seed leaves show themselves, the flat gets whisked out to the greenhouse where the sun shines. We heat the greenhouse, but only barely; we want our plants to be hardened and ready for chilly spring conditions, so we only heat enough to keep the nights in the forties.

We’ve started longer term crops, like the tomatoes, peppers, and eggplant that won’t be ready until July, as well as some of the first crops that we plan to have in our first CSA share, like lettuce, kale, and the gorgeous napa cabbage you see in the photo. The weather forecast says it will be staying a bit warmer at night early this week, and so we plan to transplant that napa into the field. Also going into the field early next week are carrots, beets, turnips, and radishes.
We’d like to share a few other highlights from our crop plan with you. Last year, we increased the area planted in tomatoes, which allowed us to really load up the CSA shares with tomatoes for a few weeks in late August and early September, so we plan to repeat that. Another change we made last year that we plan to keep was our switch from bush beans to pole beans. Pole beans have better flavor, are more productive, and are easier to pick. We think those positives outweigh the only downside of the time we have to spend setting up and taking down the trellis. We delivered far more beans in the shares last year than ever before, even as we had less area planted in beans.

New this year, we’re trying for some fall broccoli. Even the best broccoli farmer I know says that there’s only a 70% chance of broccoli every year, but we found the space to give it a shot. Another new crop this year is celery, which we’re looking at as sort of an experiment. From what we’ve read, Virginia’s climate is borderline too hot for celery, which takes a long time to grow but prefers cooler weather and plenty of water. We made some irrigation improvements last year, and we found a space for it close to the edge of a field where it will receive some morning shade, which may help it keep cool. So if we get some celery or broccoli that we like the looks of, they will make it into our CSA  share, and show up at market!

It is not to late to join our CSA!  Bring the fruits of our labors into your home, and sign up now–we would love to have you!

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Be a part of our 2018 CSA!

IMG_9254.jpgIn December, when the seed catalogues start arriving in the mail, I begin to think about the coming year’s Community Supported Agriculture (CSA) Program. Managing a CSA properly means planning for a diverse assortment of crops in each box. We don’t want to deliver a box with 10 pounds of summer squash in it and nothing else (though there are weeks when I could do that!). Of course, summer squash is one of the “anchors” of our CSA, along with tomatoes, cucumbers, and peppers, so we attempt to plant and harvest continuous successions of these anchor crops. So when I peruse the seed catalogues by the woodstove, sipping my morning cup of coffee, I am searching for a few untried but promising varieties of each important crop to add variety and keep things interesting both for me and our CSA members. And every year we like to try a completely new crop. In 2018 we are excited to try our hand growing celery and black-eyed peas.

By choosing to join our CSA program, you choose to support our farm in the winter, when the most important work is mental, rather than physical. In the summer, we pay back your investment in our farm with the fruits of our physical labor. But winter is the time for mental labor, as I look over the 2017 field maps to plan the 2018 maps, deciding what the landscape of tomato stakes and bean trellises will look like.  And when I am imagining the shape of the coming season, you become part of my mental landscape as well. I am motivated by the thought of you opening your box, marveling at some variety of radish you have never seen before. I love thinking about you sharing the fruits of our labor with your friends and loved ones.

Our CSA runs for 19 weeks, from June through October, and is available for pickup on Wednesdays in Charlottesville, in Lexington, and at our farm. Please visit our CSA page for more details and to sign up now!

Making it to midsummer

 

Yesterday was Father’s Day, and it was also the summer solstice. And around here, you sure can tell. Many summer plants flowered this week; the day lillies lining our roads, the mimosas at the swimming hole, the rogue sunflowers in the middle of our fields, and the black-eyed susans, chickories and milkweeds in forgotten pastures are all capitalizing on the nearly 16 hours of sunlight. The berries are ripening; I harvested the first blueberries and raspberries this week. And we always harvest garlic near the solstice, because the bulb size peaks with the longer days.

We can’t help but feel some kind of relief on the occasion: we made it to midsummer! It feels like we’ve reached the top of the pass, and can now coast downhill. From now on, the days will grow steadily shorter, the weeds will grow steadily slower, and before we know it, the season will wrap itself up. Don’t get me wrong, there is still a lot of work to do–we haven’t even started to harvest tomatoes yet!–but it is somehow reassuring to know that we’re over the hump.