Not the best place for them to be, basking in the sun, but it’s only for a moment, fresh in from the field, and they’re also bathing in chilly well water. Mustards, mizunas, lettuces, kales, bok choi, more… Salad mixes … Read the rest
Adding a pinch (5g) of fairly pricey Rushmore (a beautifully deep-red oakleaf) to a batch of salad mix. This is the basic all-lettuce summer blend: seven varieties, selected mainly for color (greens to reds), texture (flat to frilly), and to … Read the rest
Yesterday’s harvest that went to today’s farmers’ market, my earliest market start by almost two months! From the unheated greenhouse: kale, green and red mustard, and lettuce mix times two. Harvest conditions: -2°C outside, a perfect-working-weather 10°C inside. At the … Read the rest
This bowl of lettuces and kale is the first cut of spring, taken from the unheated greenhouse while snow flurries whip around outside. With the help of 6 mils of plastic and some row cover, the salad easily survived three … Read the rest
This is exactly what small-scale looks like. Prepping and seeding another 20 or so beds, a couple already seeded with salad greens, the rest with compost lightly scattered—maybe a little more spreading, then tilling, sectioning into 50′ or 100′ by … Read the rest
Friday’s harvest to Saturday’s market is the way it is! We still go direct from field to stand, with no cooler in between, and that seems to work out. And the stand itself hasn’t changed much in the last few … Read the rest
You can’t go wrong with baby carrots, it seems. They are, well, cute (I’ve heard people say that way more than once). So you can buy them and eat them, or maybe stick ’em in a clear vase full of … Read the rest