The greenhouse is full and we are starting to get the field ready for planting. In our permanent raised beds we have planted sugar snap peas, snow peas, fava beans, heirloom carrots, mizuna, mustard, chicory, arugula, and escarole for cut greens. The high tunnel we started building in February is near completion that will house tomatoes and a early crop of radishes and turnips. Fingerling potatoes have been delivered and will be planted out in the field this week. Spring time is very busy and all of the planning is starting to be executed. We look forward to our new market in West Windsor, NJ and doubling our stand at McGolrick Park in Brooklyn, NY. Spring is here and we are excited for the season ahead.
Summer is near it’s end and it is time to get into the rhythm of fall. We have some amazing produce to look forward to and the opening of our very own restaurant, Agricola. Currently we have brussel sprouts, cauliflower, broccoli, cabbage, kale, arugula, and spinach in the ground. Winter Squash has been harvested and we wait to allow half the varieties to cure while we can enjoy the other half now. The days are noticeably shorter and it is only a matter of time until the farmer gets to rest.
We have been working hard to get our first succession in the ground. The weather has been pleasant with opportunities to form beds and plant before it begins to rain. When it does rain we get to focus on our tomato and pepper plants inside the greenhouse. Currently we are “potting on” our small seedlings to larger cells which will help them grow stronger before they get transplanted out into the field. Remay is a agricultural fabric that we use to help against pests, warm the soil, and protect the newly transplanted vegetables out in the field. Our systems are working out well and we are getting very excited for our first market in Greenpoint, Brooklyn.