The fall season that wouldn’t quit has more or less come to an end. For the last few days, overnight temperatures plunged well below zero, we’ve had hard frosts and some snow, but the ground is far from frozen, and … Read the rest
parsley
Fish in the field
A different order of fieldwork: eating up the leftovers! A couple of rainbow trout left over from yesterday had to be used, so I coated them in cornmeal, pan-fried ’em in olive oil and butter, with a sprinkling of salt … Read the rest
Gardens within gardens
One part of this year’s plan is to expand the herb area from a few beds into a real little herb garden AND to create a home veggie garden. Here is the starting point (along with my shadow). At the … Read the rest
Heading out…
The cold spell seems to be broken, the nights are going down to zero F instead of -10. Time to start moving the main act to the hoophouse. First out, some hardy brassicas: a tray each of broccoli and bok … Read the rest
Seedlings aplenty
It’s getting crowded on the grow racks and under the four-light fixture tucked away behind (busier than one month ago). Going now, there’s tomato, pepper, eggplant, broccoli, cauliflower, Brussels sprouts, bok choi, chives, parsley, plus more to be started in … Read the rest
Profusion of parsley
Parsley has been in trays for just over three weeks now. Like everything under fluorescents, they stretch, but do fine when eventually they make it out to the real light. So far this year, two varieties, Green River curly and … Read the rest