It’s winter, but we’re still here — getting ready for 2017!

It’s winter, but we’re still here!

 

After Christmas, with the lengthening days, we’re always aware that we’re building up to spring.  My heart starts getting ready for the next season, and every warm spell stirs me to pick up the pace a little more — even if we might just have three weeks of snow in the middle of February.

We’ve put in our first seed order for the year.  In distinction to previous years, we’re only ordering enough for the first three months of planting.  Even though we may lose out on some bulk discounts, we expect to avoid wasting seeds and money when we change plans (and so don’t use seeds we’ve bought) or when seeds lose viability by held for a year or two.

That means early cole crops, lettuce, and root crops, along with peppers, eggplant, tomatoes, and peas.  It’s not a small order — perhaps half of the season’s cost.  But it’s a relief to have it done!

We also have a major change planned for the spring.  We’ve made due with the same small greenhouse for six years, but this year we’ll be “farming out” our seedling production to an Amish grower who sold us some decent kale, broccoli, and cabbage seedlings last summer.  Since his greenhouse is more efficient than ours, we should have more lettuce, broccoli, and cabbage earlier in the season than we have had for years.

Since I won’t be working in the greenhouse, I’ll be able to spend more time preparing the field, and I’m expecting to spread a lot of mushroom soil this spring, to add fertility an improve the tilth.  I am very excited about it.  I’m hoping to add about 500 too 1000 cubic yards (that’s 150 to 300 tons!).  The cost isn’t small, and I’m looking for deals.  The soil should make for bigger root crops, longer carrots, and more consistently healthy crops.

Stay tuned.  Contact us for more information.  Ask about a share, or if you’re interested in getting involved.

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