For the record, this year’s seed catalog! It arrived in late December, and I’ve been thumbing through, but it’s still not well-worn—I pretty much know what I’m ordering. It’s as exciting as always to get the new catalogs, but a bit more symbolic now, start of a new season and all that, than it used to be at the beginning, when I pored over it for hours. Like anything else, do it for a while and it becomes…easier. Also once again for recent years, almost all of my seed will come from just this one place, William Dam, a family owned company not too far from here, that carries only untreated seed. Selection does the trick, service is great, and I like talking to them on the phone. High Mowing and, of course, Johnny’s, both relatively close (Maine and Vermont, to my Ontario), have a lot more in general, and High Mowing is 100% organic seed, but at the moment, I’m fine with Dam! Everyone’s farming has its flow!
Tools
Equipment for large-scale agriculture is too big or too expensive, and many home gardening tools don’t work efficiently on larger jobs or break easily. Tiny farming on plots up to two or three acres requires its own special gear…
Winter greens: the long haul
Checking in on the winter greens mini-experiment. These guys have been through six weeks of up and down weather, balmy days well above zero (reaching 60-70°F/15-20°C on a sunny day in the hoophouse) , and many extreme freezing nights. So, how did it all do? The Bloomsdale spinach, uncovered (above), is fine, although after all that freezing and thawing, the taste and texture changes (good to eat, but probably wouldn’t sell). It wasn’t the plan, but this spinach can be trimmed back to see how new growth does in spring. The other beds, all brassicas (tatsoi, mizuna, arugula, mustards), left half uncovered, are completely toasted. Meanwhile, under a single layer of medium-weight row cover, arugula (below) is good, perky and quite tasty. Not the most extensive and scientific testing plan, but combined with the experience of harvesting through December and in mid-January, it’s a solid starting point for next winter’s goal of full-on, unheated winter greens production!
The Food Dehydrator
The Nesco/American Harvest Food Dehydrator & Jerky Maker: a lil contraption purchased last summer, waiting for winter experimenting (thinking about the extra garlic). There’s of course some research to do, like the difference between drying and freeze-drying, what gets lost on the way, and how to test if it’s dry enough to store safely for a while (fruit should bend, but a dried pea when hit with a rolling pin should…shatter!?), the usual…stuff. Then, lots of garlic slicing!
Brassica greens galore
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 over well, with a Mild Mix, Zesty Mix, and Mix of the Week, plus everything bagged individually. To fill the line-up, we have our own lettuce blend, the brassicas just mentioned plus arugula, all grown separately and as a mustards-mizuna-tatsoi mix (the tatsoi tends to be too small to easily cut in, so that’ll be out next round), spinach, and chard and beet greens (both grown tightly spaced). The greens harvest bin of choice this season is bushel baskets lined with a new clear bag each time (easy to toss into, hold a lot, the bags stay put even in wind and can be easily lifted out). Will be fun to expand the greens line-up and tweak the planting and harvest next year!
Fueling up
Always satisfying to fill up the Kubota compact tractor. A little under five gallons of diesel does the trick. It’s quite amazing what you can do on just one tank, like till up 2-3 acres with fuel to spare. Depending on what’s going on, I’ll use somewhere between three and six tanks in a season, so for the amount of work the tiny tractor does, the oil-reliant portion of the program is really kinda small.
Saved by the barrel
No luck with the dug well—at this point, the standing level has dropped around 10 ft. since spring, and the replenish rate is barely a foot in 24 hours—so it’s on to other water sources and delivery methods. As with most things on this tiny farm, the ultimate fallback tends to be something really labor-intensive. (Hahahahaha. I have to laugh.) In this case: WATER BARRELS. In a thankfully typical seek-and-ye-shall-find situation, there is a supplier of used barrels just down the road. Who’d have thought! These are standard 55 gallon, available in steel or plastic, and only about $10 a pop, with optional lids for a couple bucks more. Of course, they’re food-grade, which means, coated on the inside and used only for food, with those weathered white labels telling the story: pickles, perhaps. Strategically located around newly seeded beds, the barrels are filled from the house well (via the former dead well pipe) and then, 2-gallon watering cans do the final job. We still need rain as things grow, but this will work for germination and seedlings. Whatever it takes!
Seed store
My current seed bank is around 60 Ziploc freezer bags. In alphabetical order. I haven’t been as careful lately with storage conditions as at times in the past, these plastic bins with lids (there is third one with bigger bags of larger seed, like beans and peas) are kept out of sunlight and away from heat. I could do a lot more, but I’m not going for long term storage, and most of the time there seems to be no critical difference in germination time and rate for seed 1-2 years old, which is the longest I keep anything in any sort of quantity. Fresh seed may pop up a little quicker, but with the many other variables based mainly on the weather, it all seems to even out by the time harvest day rolls around!