Most years we switch seasons in our greenhouse from winter salad greens to early cherry tomatoes in March, when the outdoor salad crops become available again and the greenhouse has warmed up enough for tomatoes. Nature threw a wrench and then some in those plans this year. I've tried to stay somewhat on schedule by continuously potting up the tomatoes to keep them growing on, but it's high time those plants went in the ground. That unfortunately means a few less greens for a week or two, as we needed to mow down the last of the greenhouse greens to make room for early 'maters, and the field crops haven't quite caught up yet. Hopefully you all will agree with me that's a small price to pay for those super-sweet Sungolds. And just for the record, I don't recommend waiting until your tomato plants are three to four feet tall before setting them in the ground!
Asparagus still looks limited this week. I cut asparagus every morning. On warm, sunny days the spears grow practically overnight; after chilly, cloudy days there isn't much to speak of. I never know exactly how much we're going to have available for the week since it's such a weather-dependent crop, but heat + light = asparagus, and hopefully we'll have a little more if this week's forecast holds true.
Still loads of eggs available, lots of baby chard and green onions this week. The same vegetable can vary quite a bit over the seasons, and the chard is at my favorite stage right now! We're still cutting from a bed of over-wintered chard, and while the leaves are still a sweet "baby" size, the leaves are thicker, crunchier, and meatier than warm-weather-grown chard. Check out this week's chard slaw recipe!
The tomato plants and most of the pepper starts are ready! You can take a look at the varieties we have available over here, along with some tips for getting your tomato beds prepared. We also have just a few zucchini plants available after setting out our own on the farm (this week only). Definitely looks warm enough to plant now!
Asparagus still looks limited this week. I cut asparagus every morning. On warm, sunny days the spears grow practically overnight; after chilly, cloudy days there isn't much to speak of. I never know exactly how much we're going to have available for the week since it's such a weather-dependent crop, but heat + light = asparagus, and hopefully we'll have a little more if this week's forecast holds true.
Still loads of eggs available, lots of baby chard and green onions this week. The same vegetable can vary quite a bit over the seasons, and the chard is at my favorite stage right now! We're still cutting from a bed of over-wintered chard, and while the leaves are still a sweet "baby" size, the leaves are thicker, crunchier, and meatier than warm-weather-grown chard. Check out this week's chard slaw recipe!
The tomato plants and most of the pepper starts are ready! You can take a look at the varieties we have available over here, along with some tips for getting your tomato beds prepared. We also have just a few zucchini plants available after setting out our own on the farm (this week only). Definitely looks warm enough to plant now!
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