The overall atmosphere on the farm is one of steady progress and fulfillment, while trying to stay ahead of everything we have going on from animal pens, school groups, gardens drying out, seedlings growing, and a greenhouse to be built, we are busy!
At our recent Tuesday team meeting, moving animals, expanding our harvest, and prepping space to get more transplants in the ground is the overarching theme of the week ahead.
The 10 day forecast looks favorable and so we are in the process of planting peppers, eggplant, basil, beans, cucumbers, zuchinni, broccoli, and cauliflower transplants into their specific gardens and greenhouses. The plan we created back in November and December is coming to fruition.
On the farm you will see different types of mulch used from plastic, grass clippings, leaves, straw, wood chips, compost, and black fabric. We use mulch to suppress weed growth by blocking out sunlight and preventing weed seeds from germinating.
In our Tuesday Team meetings we cover all aspects of the farm from “general housekeeping” to CSA updates, groups visiting the farm, food safety, harvesting techniques, farm stand, vegetable world, animals, and the week to-dos.
At the Oxbow, where water drains faster through the sandy soil, we use fabric and plastic mulch to also retain moisture. The mulch reduces evaporation so the plants have more moisture to grow.
This past weekend, more fabric was added to Garden 2 (at the Oxbow) setting us up to plant more brassicas: Cauliflower, Broccoli, Broccolinni, and Kale.
After planting our garlic in October and November, we use straw mulch to insulate the garlic seed throughout the winter months, and then act as a weed barrier in the spring and summer. With some of the higher water levels last November went some of the straw mulch, however the garlic seed remained intact and is coming up nicely.
No denying it, Mulch also adds to the aesthetic of the garden or greenhouse!
PICKUP IS FROM 3:00 - 6:00
WOODLAND COMMUNITY SCHOOL CHILDREN AND PARENTS MAY BE STILL IN AND AROUND THE DRIVEWAY WHEN PICKUP BEGINS, PLEASE BE CAREFUL NAVIGATING THE PARKING LOT.
IF YOU ARE UNABLE TO PICKUP THURSDAY, PLEASE LET US KNOW SO WE CAN PUT YOUR SHARE ASIDE TO BE PICKED UP AT YOUR EARLIEST CONVENIENCE.
PLEASE REMEMBER TO BRING BAGS!
Jaime will be present to help, however.... Please check off your name so we know you picked up your share!---
Spinach
We have lots of spinach of all different sizes. We are excited to share this bounty with you!
Over-wintered spinach is sweet, delicious, and full of goodness. Last fall we moved from always planting our tried and true “Space” spinach and moved to a few other varieties touted for their winter and spring growing, disease resistance, and in some cases they're upright growing, making it easier to harvest.
Aurech, Lizard, Space and Red Tabby all reside in the mix of spinach in your share this week. Eat it raw, steamed, sautéed, or in a smoothie.
There will be plenty, bringing the Popeye out of everyone this week!
Sautéed Spinach
Spanakopita: Greek Spinach Pie
Asparagus
We are thrilled to include asparagus in your share this week. The many beds of asparagus at the farm have been cared for and watched over by Jim who can also be found keeping an eye on our laying hens too.
Incredible to have a bed of asparagus that’s about 30 years old. If well maintained asparagus plants will produce for years. All the beds were mulched, weeded amended as the harvest began a few a weeks ago.
Bacon wrapped Asparagus Bundles
Sautéed Asparagus with Olives and Basil
Enjoy! Thank you for supporting local agriculture. See you Thursday if not before.
Your Farmer,
Sam (For Tim, Matt, Mikaela, Jeannie, Jim, Jaime, Evrald, Shawn, Colin, Jessie, and Clara)