salad turnip tops
LETTUCE butterhead and red leaf lettuce from the high tunnel.
CHOICE: SWISS CHARD OR BOK CHOY
CHOICE: SPINACH OR SPROUTING BROCCOLI
GREEN ONIONS the over-wintered patch is looking nice.
CHIVES X2 common chives and garlic chives
IN TWO WEEKS: lettuce, kale, tat soi, green garlic, herbs.
What a nice week: tomorrow, Wednesday, starts the CSA season followed by Earth Day at the weekend. As farmers we fear the consequences of inaction on climate change. What is needed is a higher rate of adoption of sustainable methods that are known to work. Our goal is to show that food can be produced in a healthy way and we have already shown that it can be done while sequestering carbon.
Earlier this month we sped-up some carbon loss at the annual controlled burn of the native grasses on the Graff family farmland that surrounds our fields. Burning encourages the switch grass and blue stem and knocks back cool season weeds. Native prairies act as carbon sinks with their deep roots and high organic matter.
The home field is filling up with onions, potatoes, cabbage, greens and herbs. The strawberries are flowering and the garlic is growing. The far field is on sabbatical this season with only chicken grazing and cover cropping to occupy itself.