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Fast Friday harvest

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Chickens after harvest: Andrea M checks in with the girls after one of the quickest Friday harvests ever. Beets, carrots, a small amount of arugula and spinach from the unheated greenhouse… Several way freezing nights have left the field mostly in shades of brown.

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Early share

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[From 5-Jul-2013] This week’s harvest basket, still greens, mainly: young curly and flat leaf kale, baby bok choi (autographed by a few flea beetles that made it under the cover), our Zippy Mix (today’s version, mustards as always, with mizuna and some baby Chinese cabbage), 4-lettuce mix (out of sight), plus garlic scapes and baby zucchini. Pretty simple. Not bad… We’re not doing CSA this year, but we do have a handful of share commitments!

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Farm gear repair

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[From 18-May-2013] Yeah, my bicycle. Since I don’t drive (except for the compact tractor, and the occasional riding mower and ATV), it’s one of the ways I regularly get to the field (from the farm where I live, down the road to the farm where I farm). The bike is a major means of transportation for me, and for that reason, I consider it essential farm equipment. Here, changing a tube and tire took only 10 minutes… Nice!

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Monster tomato leaf

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[From 27-Jun-2013] It’s a monster tomato leaf. There’s not much in the pic to give it scale, but some of these leaves are around a foot long. Way bigger than I’ve seen before. This is the first year I’ve tried tomatoes in the greenhouse, throwing in about 25 leftover tom seedlings and a few eggplant to see how they do. So far, they’re just blowing up, way ahead of the pack in the open field, apparently loving the heat. Nice!

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Winter spinach

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[From 1-Oct-2013] Later and later we go: More late season/winter harvest experiments, with four-week-old spinach transplants into the unheated greenhouse. Also trying out a trench approach to transplanting—a furrow about 6″ deep, made with a hoe—instead of putting them in one by one. Seems a little quicker, but it all takes time!

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More lunch salad

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[From 10-Jun-2013] Yet another fresh farm lunch, from a long line I call the Endless Salad: harvested moments ago spinach, arugula, lettuces, topped with raw seeds and nuts, and an olive oil/balsamic vinegar dressing. Quick, simple, super tasty and energizing, all around amazing. Ashley does the honors…

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