So here we go again… and the “open door” policy is back if you wish to view our growing operations, just ask. We would be delighted to show you and answer all your questions.
Feb 22 – Set sweet potatoes to sprout, this takes time, and by the time we are finished, we need about 1000 plants…
Feb 27 – Seeded the Hot peppers! Lots and lot’s of hot peppers.
– Poblano’s, Hungarian Hot Wax, Red Flame, Jalapeno’s & Yellow Jalapeno’s, Sugar Rush Peach & Sugar Rush Red and Cayenne Peppers and for the suicidal heat loving customers we have Orange Habanero’s, Peach Jolokia’s, Red Reapers, and Jamaican Scotch Bonnets.
Feb 28 – Seeded the Sweet peppers 🙂
– Most are Italian varieties: Cubanelle, Sweet Banana, Red & Gold Roasters and Red Shepard’s. For additional color we have Purple Bell & Chocolate Stuffers.
Feb 28 – Greens! Seeded two big trays of chard to have available early in the season. Yum! I can’t wait 🙂
March 6 – More Greens… Seeded the Kale. Note: All greens are cold weather plants. You can start them indoors and transplant them into your gardens mid to late April, but make sure you harden them off and get them accustomed to the cold.
March 5 – First little green elbow 🙂 So much promise.
March 6 – Seeded 6 varieties of Egg Plants
March 7 – Seeded all the cherry tomatoes
March 13 – Seeded all the red & marbled big beefy tomato varieties
March 14 – Seeded the rest of the heirloom varieties
March 23 – Rearranged seedlings to make room for specialty tomatoes (Oxhearts, Trifells, Marzano, Grand Marzano & Scatolone)
Here is what spring looks like in our house:
–Always water from the bottom, not the top.
–Do not over water. It is best to water more often.
-Take note of all the fans in the pictures. Wind resistance will help strengthen your seedlings, and keep the top of your soil dry. This helps reduce the chance of dampening off. (Rot which will kill the seedling where the stock meets the soil)
-Lighting is very important. Heat mats are recommended only when germinating. After the seeds have popped, remove from heat to slow them down. This will put more energy into developing the roots.
March 21: Stage 2 – Transplanting begins. Today it is sweet peppers. Peppers should be transplanted once they have their first true leaf (aprox. 3 weeks) to make room for root development. If they stay in too small a container it will stunt their growth. Once transplanted, they will be moved to the 3rd floor & the big lights will go on.
Stay tuned. The 2023 season is just starting and we need thousands of plants before they can be safely placed into position in our gardens…
We take pride in our gardens
We consider ourselves to be “regenerative farmers.” Our focus is on the health of the soil. Each year we add tons of compost to feed the ecology, in return our gardens bless us with healthy plants that reward us with produce fill with vitality. Bugs are another story. They require elbow grease, and an awareness that not all bugs are bad. Some are good, and will help manage the bad ones… It is all part of a healthy ecology. No chemicals or pesticides are needed or used. ‘Tis a happy balance 🙂
It is said: “We should eat vegetables in a variety of colors to get the best nutritional value.” In keeping with this philosophy, we are proud to offer produce in all spectrum’s of the rainbow, and most are heirloom in their varieties.
In 2023, we will be growing the following: Several varieties of sweet peppers which include 2 varieties of no-heat jalapeno’s & habanero’s, but don’t fret, there are 14 varieties of hot peppers with varying heats to meet your needs. Greens which include, 4 types of kale, Swiss chard & spinach. 4 Varieties of Cabbage, our heirloom Spanish Onions. In Root vegetables: white, yellow & red potatoes, sweet potatoes, red & gold beets, long beets, sweet orange carrots & a rainbow of heirloom varieties. Parsnips & turnips. Of course we will always have tomatoes, over 100 varieties to tantalize your taste buds. There will be 10 varieties of summer squash, a plethora of winter squash, and 8 varieties of egg plant. I almost forgot the tastiest ones. Peas! Sugar snaps and shelling peas along with 4 varieties of beans and tasty additions of garlic & herbs galore. Perennial fruit include: Black, yellow & red raspberries, rhubarb and yummy little blackberries.
Yes, those are a lot of crops to manage.
For the vegetables not listed, and as a back up supply to meet the veracious demands put on our stand, we depend on a network of local farms to fill in the gaps. We bring in local Strawberries from the beginning of June all the way to October, Red Raspberries from July to September, as well as Wild & Domestic Blueberries. Corn starts the middle of July and is brought in fresh-picked each morning until the first hard frost.
We have a driver that goes to the Niagara Region 3 times per week to bring back tree-ripened fruits as they come into season: Cherries, Plums, Apricots, Peaches, Nectarines, and Pears. We have another driver who connects us to several farms in the Eastern Townships of Quebec with a constant supply of Onions, Potatoes, Broccoli, Cauliflower, and all the salad fixings you could imagine throughout the entire growing season.
Patience, summer will be upon us again, and with it a bounty of flavor.
Steve & Tammy