Tiny Farm Blog - Page 36 - The everyday details of growing veg on a tiny plot…

Frost protection time again

24 Sep 201115 Sep 2011 by Mike (tfb)

The frost-warning forecast from a couple of days ago, for 1°C (34°C), moved up a day to tonight. so there’s row cover all over the field. Some of it was floated out against the possibility of frost, the rest, as … Read the rest

Pumpkins in!

19 Apr 202214 Sep 2011 by Mike (tfb)

Brought in our compact collection of pumpkins today, ahead of likely frost this weekend. Never been big on pumpkins as far as quantity, but they are fun to have around. This year, some standards like Connecticut Field, a bunch of … Read the rest

Frost? Take your pick!

14 Sep 201113 Sep 2011 by Mike (tfb)

First frost on Friday? It all depends on whose forecast you believe in. Because, as I’ve discovered over time, all weather forecasts are not created equal. The online weather page we’ve used for the last few years is often in … Read the rest

Beautiful bok choi

21 Sep 20119 Sep 2011 by Mike (tfb)

Friday harvest. Each week, there’s usually one crop that kinda catches my eye: a perfect first cut of baby lettuce, lush green onions with straight white stems, or today’s chunky, crunchy bok choi (aka bok choy, pak choi). The variety … Read the rest

Yellow Stuffer, a tomato

11 Dec 20119 Sep 2011 by Mike (tfb)

Here’s a fairly unusual heirloom tomato: Yellow Stuffer. The name pretty much says it all, it’s an almost completely hollow tom, ready to be stuffed! As you can see, there are very few seeds in very little gel. I’ve grown… Read the rest

Some winter squash

8 Sep 20117 Sep 2011 by Mike (tfb)

Brought in the first of the winter squash, an early variety of butternut (called…Early Butternut), Uchiki Kuri (orange, Japanese Hubbard-type), acorn and pasta. We didn’t grow a lot, a few 50′ beds, mainly for the weekly harvest shares and personal … Read the rest

Simple stew

21 Sep 20112 Sep 2011 by Mike (tfb)

In the end, this is all about food and eating. Tonight, back to basics: heat applied to simple, locally grown ingredients, no culinary art or even a favorite recipe, just some mellow cooking. In the pot: grass-fed beef from a … Read the rest