It’s the last of the beets, a mix of varieties – Red Ace, Bulls Blood, Chioggia – from different beds, golf ball-sized, cold-sweetened, nice! Leaves, not in the greatest shape, were trimmed, leaving enough stem to avoid bleeding. Around 50 … Read the rest
Third week of our first winter farmers’ market and it’s going great. So far, the weather hasn’t been bad, so it doesn’t seem entirely radical to have freshly harvested greens and carrots this late in the season, but it’s still … Read the rest
Yep, like just about every year, the new growing season starts here with fall garlic planting. Miserable, damp day, though not so cold. Andrea M (close) and Rochelle (far) are working on different sections to hedge bets on which areas … Read the rest
Tiny Farm vs Elton John: Senior rock star has decided to take his tour to smaller towns. It’s 7 a.m. in the on and off pouring rain, and we’re set up a few feet from a half dozen semis and … Read the rest
More incredibly simple and tasty local food: the basic BELT – bacon egg lettuce tomato – all local except for salt, pepper, butter, and mayo. Bacon from the farmers’ market. Eggs and veg – heirloom tom, second cut baby lettuces … Read the rest
Brassica greens in perfect, flea beetle hole-free shape, thanks to good weather and…floating row cover. Rochelle is cutting mizuna—in the pic, there’s green and purple mustards, mizuna and tatsoi. Our extra focus on salad mixes this season continues to go … Read the rest
Volunteer cherry toms – weed toms, really – ahead of this year’s planting. Cool. Not sure if these have crossed, we had many varieties planted close together last season. These are not hugely sweet, instead, super little bursts of mildly … Read the rest