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More Steps Toward Springtime
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More Steps Toward Springtime
Transplanting lettuce in Hoophouse 3. Still snowy outside, but cozy in the hoophouse
Farm Update
We have lots of transplanting to do this week and first up is filling Hoophouse 3. We are planting it with lettuce, dill, cilantro, green onions, choi, beets, and arugula. All the transplants look really healthy so we have high hopes for this succession (as long as the voles leave it alone)! It should be ready for harvest in April, just in time to switch that space over to tomatoes.
We will have to put a little extra work in and rowcover these new transplants because the overnight temperatures are still pretty low. The tricky thing with rowcover is that inside our sun-heated hoophouses the daytime temperatures can get way too hot for seedlings under that extra blanket. We have to keep a closer eye on them when it's sunny so we don't accidentally cook anything! As long as it doesn't get too extreme, the extra warmth can help speed up how fast these seedlings grow.
It feels a little unbelievable when you look outside, but last week we seeded onions that are bound for the field. They do have to spend quite a bit longer in the seedling greenhouse than other crops, but its exciting to think that we are on track now to working in the field again. Spring is (nearly) in the air!
Seedling Sale
Our seedling sale is up on our website for pre-orders! Lots of familiar favourites and this year we included zucchini, cucumber and beets. These plants will be ready on the 3rd week of May (earliest date) for pickup at the farm, market or home delivery.
If you are getting a subscription box this week, make sure to make a separate order for your plants (more details on how to do this on the information page).
Left: greenhouse chard, going strong since October! Right: Dhivahar raking a bed smooth so it's ready for transplanting.
FARM STORE NOTES
Things to note from us: Some winter lettuce mix, arugula and spinach on this week.
From storage we have beets, carrots, cabbages, turnips, kohlrabi, celeriac, radish. From greenhouses and hoophouses: Swiss chard, flat or curly parsley.
FROM OUR SUPPLIERS:
Frozen vegan soups (made with our carrots and beets) from Tim Drew of Mâche Dining (Strathroy).
Mistyglen Creamery (Belmont) milk, yogurt, and cheese curds.
Great Lakes Farms (Port Stanley): Mutsu, Empire, Gala, Macintosh, Honeycrisp, Ambrosia, and Summerland Sunset apples.
HOPE Eco-Farms (Aylmer): Blue potatoes, sweet potatoes and eggs.
Pfenning's (New Hamburg): Potatoes, onions and parsnips.
Through Pfenning's: Broccoli, shallots, garlic, mushrooms, ginger, turmeric.
Seth/La Houlette de vie (St. Thomas) is on this week and then will be off for 2 weeks.
Artisan Bakery (London) is on this week.
Pantry: Maple syrup from Aldred Maple (West Lorne). Cold-pressed hemp and sunflower oil from Mat's Fine Oils (Staffordville).
