Back at the farm, we have ended up in the paperwork, paperwork, greenhouse, paperwork cycle. But no one is complaining! It is so wonderful to step into the alternate universe of the greenhouse, especially after sitting in our cold office for a while. After I check off a few of the major items on my list for the day, I bundle up and head down the hill. Even though it is warmer than it was in Decemeber, the weather outside feels brutally cold. But step through that greenhouse door when the sun is out? You are about to experience some perfect beach weather: 75 degrees and sunny enough to need a hat. I love it.
We are using our greenhouse for all of our transplants for the field. We have our ginger, onions, celery, celery root, kale, cabbage, lettuce, first round of tomatoes, and parsley all seeded, mostly sprouted and gaining strength in the oasis. And we are using some of the space to grow microgreens. Last week was our first time bringing microgreens to market and if you were lucky, you got to try some. It was what I would call a complete success. The sold like gold bars for a penny. The Friday we harvested them was my first tasting. They have a lot of flavor in such a small package. And this time of year, the addition of anything green is welcome. I like them sprinkled on eggs, on a potato, on a sandwich., pretty much on-a anything! What are they really? The baby leaves of the plant. They take just over a week from seed to harvest. That means, because they were so loved at market, we were able to adjust our planting numbers already, and next Saturday, we will have enough to go around!
Our new planting of radishes is up in hoop-house-one. They are the size of the microgreen shoots that we are sending to market this week! But instead of plucking them from the ground now, we will wait until they make nice juicy early spring Radishes!
In other good news, we have officially hired all three of our Lake Divide Farm apprentices for the season. We are excited to work with the incoming enthusiastic team. All of them have a vibrant interest in growing sustainable food systems and learning the nuts and bolts of growing delicious food. Jim and I are excited to share what we have learned so far and add another onion layer of knowledge as collaborative effort this year.
Warmth is a-coming', the birds are hear to tell us. Green shoots peaking through the snow, rise to signal. Times a-changin' folks, this winter will fall to spring.
See y'all at market!
Kohlrabi: Beastly beauties. I have been cubing and roasting them and can't get enough
Micro Greens: a mix of arugula, Chard, Red Russian Kale, Mustard, Mizuna and beets
Potatoes: White, red skinned, and fingerlings!
Radishes: Loose daikon, green meat (sweet daikon), black, watermelon
Gilfeather the Sweet white Turnabaga!