California has had a bunch of rain this month. And it’s taken a toll on our fields, especially the artichokes. Wet soil and wind combined to flatten many of the tall, in-full-production, gorgeous plants. I guess the weeds, mud compaction and cold hands are a small price to pay for the groundwater recharge. Onward!
Tag Archives: lettuce
Hard to believe but we’re more than half way through 2015. Pumpkins and other winter squash are ripening. The corn is finished, much to the disappointment of our local customers. Tomatoes are ripe and the melons are so aromatic the bees are tumbling around in their flowers. The pictures should speak louder than my words.
I am amazed I have not posted in such a long time. I am sorry to jump over months of farm activity.
This year, as always, we have much less produce coming out of the fields, than at other times of the year. We’re running into shortages at the market, running out of salad crops within an hour of the start. Beds in the field are damp and cold, not conducive to plant growth. But ground is drying and things are being planted. Our tables will again be full in a month or so. Let me catch you up, visually.
Fall is coming on strong, as the summer crops peak. What to do? Just work a little harder, longer and stronger, knowing that rain will come, things will slow down. There will be time next to the wood stove, with a book and a cup of tea. But for now, it’s go, go, go. So glad we are up to it. And thanks to everyone that works for us or buys produce from our farm. We couldn’t do it without you.
Today we were presented with a beautiful fall day, lots of big fluffy clouds, lilting through a big sky, over hill and dale, casting moving shadows on the undulations below. With just a hint of moisture, as the clouds misted the fields, dampening the dust, sweetening the soil and doubling the scents. It’s teaming with life out there!
It happens every year. Juggling price changes, seed and box orders, soil samples to send, staff needs, signage plus new accounts, keeps everyone on their toes.
And then there is what’s happening in the fields. Multiple crops are ready to be harvested and sold. 5,000 heads of lettuce are seeded every two weeks, but now every 10 days, as demand increases. More is required of our bodies and our minds. It feels like a miracle that it all comes together each week… the orders are taken, the crops are picked, packed and delivered, the markets happen and we sell.
We are so grateful for our tremendous staff, in the field and at the markets. Our health and ability to make this all happen has much to do with eating our own great products!
For the second week in a row, we have lost our planting of Red Butter lettuce to a pervasive burn which effects the edges of the leaves. It looks beautiful, until you start to pull it apart. We will face a lot of disappointed customers at the markets, but luckily have other lettuces to offer. The burn seems to correspond to heat during certain parts of the growth cycle.
The old saying, “Don’t put all your eggs into one basket” comes to mind right now. The farm has lots of baskets and they are full of many summer crops. Take a look:
Today’s sky was unusual for around here. The thin clouds hung around all day, allowing for a very easy-on-the-eyes day and a perfect day to take pictures. And since it’s been a month since my last post, this is long overdue. I apologize for my absence. My unorganized self is fully to blame.
…and changes continue.
There is so much to see, as one walks around the farm right now. Spring crops are finishing up. The asparagus is growing up and beginning to “frond”. It will continue to send up wiry, ferny stems until late in the fall, when it yellows and dries out. January or February next year, the bed will be “cultivated” or cleaned-up and spears will begin emerging in February or March.
We’ve had a spectacular crop of shelling peas this year. (I’ve even been able to put some in the freezer. Feels like money in the bank, they are that good.) The peas are almost done, beginning to dry in their pods. Another thing that is finishing for us is Salad Mix. We don’t grow a mix in the summer. It saves the crew having to fit that labor intensive task into their Tuesday and Thursday, while there are so many other things to pick. The salad mix is a wonderful convenience for our customers and we love it ourselves, but a break gives us the chance to look forward to Salad Mix coming back in the fall, to practice patience for produce we love. Beginning tomorrow, head lettuces will have to do.
There are a number of crops right around the corner … Romenesco (a green cauliflower with a most unusual shape), raspberries, potatoes and cucumbers, basil, raspberries, green beans …
And what will take up so much time in the coming months, you may ask? What will be on the menu in our household and others’ in our community and beyond? Standard summer fare with a few curveballs thrown in to keep everyone on our toes, to keep those routines from becoming a rut. There are naturally tomatoes, peppers and eggplant, melons and beans, even some sweet corn this year, surprise, surprise!
Our farm stand opens on Saturday, June 14th. Lots of buzz and as much as we love sharing all the bounty, we’re relishing the last few weekends without it. The summer hustle is about to begin!
Yes, it’s weird. The days are gorgeous. We are hearing of snow and cold in much of the country and we sit in bliss with the whole day feeling like a warm summer evening. The sun stays low. It doesn’t get too hot.
We know we need rain. And we’d love to see it on the horizon. But we’ll put up with this loveliness as we don’t have much of a choice.
We’ll be back at the local Farmers’ Market this week, after a three week break. And we’ll have plenty!
It’s a beautiful day. As Christmas approaches, we are collecting our thoughts and preparing to take a few days to devote to our family and friends. For me, that means baking cookies, planning menus and moping the floors.
For Paul, that means planting carrots.
We’re so excited to be hosting Christmas for the first time ever. Lots of my family are coming to town, spending time in Sonoma. We’re all avid cooks and this is certain to become a wonderful holiday to engage and enjoy each other. It’s sure to live on in my old memory bank as well.