Tomato Grafting and lots of Seed Starting

Tomato Grafting and lots of Seed Starting

Grafted tomato seedlings in the greenhouse.  The clip holds the two varieties together during healing.  If you zoom in you can see the tiny line where they meet.
Farm Update
 
Exciting news: our first round of tomato grafting is done and the seedlings are healed!  We graft all of the tomatoes we plant in greenhouse/hoophouses because we really like how vigorous, productive and long-lived the plants are.  Grafting involves combining two varieties of tomatoes (one that produces hardy roots and one that produces ideal fruit) by cutting the stems and clipping them together.  Every year, the first round of grafting is challenging because we are a little rusty and the greenhouse is extra cold, but this year seems to be much more successful so far.

We have never had a real healing chamber for grafts and usually end up making something up on the fly.  Grafted tomatoes need moisture and darkness for the healing period and our last-minute sheet-of-plywood-and-cardboard-box arrangement wasn't really setting us up for success... Apparently the answer is putting piece of insulation board under a table, adding a small space heater and covering the whole thing with a tarp.  This is still a little bit “homemade” looking, but it works!

These tomatoes will be planted in the first week of March and will have fruit by early June.  This year, we reduced the number of varieties for this early succession (meaning more unusual colours and patterns are going to wait until later in the season), but we think these plants will last longer in the greenhouse and leave more fruits to go around.

We put together more of our new-to-us seedling tables this week and are very quickly filling them up.  So far they seem like they are much better for seedling health and help keep soil blocks moist for much longer than our old mesh-top tables did.  Hopefully the new tables can give these seedlings an better start so they’ll be as healthy as possible when they (weather permitting) are transplanted into hoophouses in just a few weeks.
Auto-renewals for Main-season 2025
 
Check out the email we sent out on Friday for more details on how to make sure you are included or to opt-out for the Main-season subscription that begins in May. We are looking forward to a season of fresh, local, delicious veggies!
L to R: chard, cilantro, arugula, parsley, more arugula, mustards.  Front: seedlings on our old handmade tables that are falling apart from years of watering
 
FARM STORE NOTES
 
Things to note from us:  We have lots of potent parsley from the greenhouse!  We recommend it as a fresh finish to savory winter soups.  It is also fantastic mixed with melted butter, garlic, and tossed over roasted veggies.
 
From the field and storage we have beets, carrots, cabbages, turnips, kohlrabi, celeriac, radish.   From greenhouses and hoophouses: Swiss chard, cilantro, flat or curly parsley, greens.
FROM OUR SUPPLIERS:
 
NEW!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): Sweet potatoes and eggs. 
 
Pfenning's (New Hamburg): Potatoes (including blue potatoes), onions and parsnips.
 
Through Pfenning's: Celery, broccoli, shallots, garlic, mushrooms, ginger, turmeric and citrus.
 
Bakery: Seth/La Houlette de vie (St. Thomas) and Artisan Bakery (London) are both ON this week.
 
Pantry: Maple syrup from Aldred Maple (West Lorne).  Cold-pressed hemp and sunflower oil from Mat's Fine Oils (Staffordville). 

Weekly pickup / delivery schedule:

Pickup Instore: Farm pickup is Friday 1-7pm. Western Fair is Saturday 8-3 pm, Kitchener Market 7-2 pm.

Delivery: Thursday or  Friday in London / St.Thomas.  We will send out the schedule Wednesday.  

link:
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Common Ground Farm 6986 Middle River Road St. Thomas, Ontario N5P 3S9