Arial view from 2025 \ud83d\ude42<\/p>\n
<\/iframe><\/p>\n<h6 style=\"text-align: center;\"><span style=\"color: #000000;\">It is now March, and there is no holding back spring.<br \/>\nThe days are getting longer, and the sun is getting stronger \ud83d\ude42<br \/>\nYour seeds should have arrived, and now it is safe to start your seeds<br \/>\nDON’T RUSH.<br \/>\nTake your time, and enjoy the magic of creation<\/span><\/h6>\n<h6 style=\"text-align: left;\">–<span style=\"color: #800000;\">Greens such as spinach, kale & lettuce<\/span> are cold weather plants and do quite well early, but ask yourself: When do you want to harvest them?<br \/>\n–<span style=\"color: #800000;\">Peppers & Eggpants<\/span> are slower to germinate (10 – 14 days) and produce better when the plant is more mature. We usually start them towards the end of February. They need lots of light and warmth.<br \/>\n–<span style=\"color: #800000;\">Tomatoes <\/span>should not be started until late March – mid April. They will become too tall and leggy (weak) if you start them too early. Roots are more important than size.<br \/>\n–<span style=\"color: #800000;\">Squash & Cucurbits<\/span>\u00a0should not be planted until mid May. Their roots do not like to be handled, and do better when direct seeded.<\/p>\n<p><span style=\"color: #ffffff;\">Early March:<\/span> We seeded \/ started our peppers & egg plants.<br \/>\n<span style=\"color: #ffffff;\">Mid March:<\/span> We seeded the Kale, Parsley & Onions from seed<br \/>\n<span style=\"color: #ffffff;\">Late March:<\/span> We are now starting to transplant the peppers, plants & Kale and seeded the first crop of basil.<br \/>\n<span style=\"color: #ffffff;\">End of March:<\/span> We will seed the cherry & coctail tomatoes, but hold off on the field tomatoes till mid-April. This is now the time to manage what is already started.<\/h6>\n<h6 style=\"text-align: center;\"><span style=\"color: #ffffff;\">Helpful things to remember when you are growing indoors:<\/span><\/h6>\n<p>–<strong>Always<\/strong> water your plants from the bottom.<br \/>\n–<strong>Do not over water<\/strong>. It is best to water more often, than have them sitting in a wet tray. You want strong roots, not rotten ones \ud83d\ude42\u00a0<strong><br \/>\n<\/strong>–<strong>Use fans.<\/strong> Wind resistance will help strengthen your seedlings, and keeps 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)<br \/>\n<strong>-Lighting<\/strong> is very important.<br \/>\n<strong>-Heat mats<\/strong> are recommended, but <strong>only when germinating<\/strong>. After the seeds have popped, remove from heat to slow them down. This will put more energy into developing the roots, and reduces the chance of drying them out.<br \/>\n<strong>-Transplant<\/strong> when your seedlings have 2-3 true leaves to give them room to develop those roots. (Approx. 3 weeks). Rootbound plants will slow their growth.<br \/>\n<strong>-Don’t be afraid<\/strong> to divide the plants if 2 seeds germinated. They might be small, but they want to grow. It’s amazing how rezilient they are. \ud83d\ude42<strong><br \/>\n-If you have questions <\/strong>please do not hesitate to contact us<\/p>\n<h6 style=\"text-align: left;\"><span style=\"color: #000000;\">–<span style=\"color: #800000;\">Remember:<\/span> Smaller is better.\u00a0All the plants you start will explode whe<\/span>n they are transplanted into your garden.<br \/>\n–<span style=\"color: #800000;\">Imagine<\/span> looking through a glass at the roots. A smaller healthy plant will show roots growing down from the stem towards the bottom. A bigger plant will have roots swirled around the bottom, and sometimes even balled up. When transplanted they remain a tangled ball of roots that never get sorted out. This makes it hard for them to find the nutrients in the soil, or the water table down below.<\/h6>\n<h6 style=\"text-align: center;\"><span style=\"color: #000000;\"><span style=\"color: #ffffff;\">On February 25th,<\/span> we started all our pepper plants, and several trays of onions. Sweet potatoes are set to sprout, and the kale has yet to break through the ground. I impatiently awate that first green elbow that ushers in the spring for me \ud83d\ude42<\/span><\/h6>\n<p><span style=\"color: #ffffff;\">We have an “open door” policy.<\/span> If you wish to view our growing operations, just ask, or visit during our operating hours. We would be delighted to let you have a look, and answer any questions you might have while you are here.<\/p>\n<h6>We take pride in our gardens<\/h6>\n<p>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 \ud83d\ude42<\/p>\n<p>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.<\/p>\n<p><strong>In 2026<\/strong>, we will be growing the following: Several varieties of <strong>sweet peppers <\/strong>which include <strong>no-heat <\/strong>jalapeno’s & habinero’s, but don’t fret, there are 18 varieties of <strong>hot peppers <\/strong>with varying heats to meet your needs. <strong>G<\/strong><strong>reens<\/strong> which include, 5 types of kale, Swiss chard & spinach. 2 Varieties of <strong>Cabbage<\/strong>, our heirloom Spanish <b>Onions, <\/b>colosals <b>& <\/b><b>French shallots.<\/b> In <strong>Root vegetables: <\/strong>red & gold beets, long beets, sweet orange carrots & a rainbow of heirloom varieties. Of course we will always have <strong>tomatoes<\/strong>, over 100 varieties to tantalize your taste buds. There will be 10 varieties of <strong>summer squash<\/strong>, a plethora of <strong>winter squash<\/strong>, and 8 varieties of <strong>egg plant<\/strong>. I almost forgot the tastiest ones. 8 varieties of bush, pole & baking\u00a0<strong>beans<\/strong>\u00a0and tasty additions of <strong>garlic<\/strong> & <strong>herbs<\/strong> galore.\u00a0<b>Perennial fruit include: <\/b>Black, yellow & red raspberries, rhubarb and yummy little blackberries.<\/p>\n<p>Yes, those are a lot of crops to manage.<\/p>\n<p><strong>For the vegetables not listed<\/strong>, 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 have farm partners to provide 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 and apples all year long from our biggest farm partner & friend: Jean Marie \ud83d\ude42<\/p>\n<p>We have a driver that goes to the <strong>Niagara Region<\/strong> 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 <strong>Eastern Townships of Quebec<\/strong> with a constant supply of Onions, Potatoes, Broccoli, Cauliflower, and all the salad fixings you could imagine throughout the entire growing season.<\/p>\n<p>Patience, summer will be upon us again, and with it a bounty of flavor.<\/p>\n<p>Cheers!<br \/>\nSteve & Tammy<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Arial view from 2025 \ud83d\ude42 It is now March, and there is no holding back spring. The days are getting longer, and the sun is getting stronger \ud83d\ude42 Your seeds should have arrived, and now it is safe to start your seeds DON’T RUSH. Take your time, and enjoy the magic of creation –Greens such … <a href=\"https:\/\/veggietrailfarms.com\/wordpress\/our-gardens\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> “Our Gardens”<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-249","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/veggietrailfarms.com\/wordpress\/wp-json\/wp\/v2\/pages\/249","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/veggietrailfarms.com\/wordpress\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/veggietrailfarms.com\/wordpress\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/veggietrailfarms.com\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/veggietrailfarms.com\/wordpress\/wp-json\/wp\/v2\/comments?post=249"}],"version-history":[{"count":216,"href":"https:\/\/veggietrailfarms.com\/wordpress\/wp-json\/wp\/v2\/pages\/249\/revisions"}],"predecessor-version":[{"id":11307,"href":"https:\/\/veggietrailfarms.com\/wordpress\/wp-json\/wp\/v2\/pages\/249\/revisions\/11307"}],"wp:attachment":[{"href":"https:\/\/veggietrailfarms.com\/wordpress\/wp-json\/wp\/v2\/media?parent=249"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}