Our new website!

We're excited to announce the launch of our new website: www.harmonyridgefarms.net. Thank you Brad, Chip and Matt and all the folks at Wildfire Creative for all your hard work!

February 2012 Newsletter

I’ve noticed robins in greater numbers of late on the farm. I knew they migrated, but have wondered why they’re seemingly always around. It’s been said they follow the 36 degree line as it progresses North, yet many remained here last winter when it was so much colder.

Upon researching, I discovered that it’s more accurate to say they migrate only when food is scarce…fruit being their primary choice, adding to the menu earthworms and insects in winter. In a kind of orchestrated risk diminishment, robins spread out in winter in search of fruit. The hardiest brave the cold North while others search for easier pickings.

The short dry spell leading up to the weekend’s snow allowed us to turn ground. Robins and other birds just about follow the tractor, knowing a meaty bonanza lies just beneath the surface. The worms must have had their fill as well, at least in our fields, as they seem to wriggle out of each shovelful. The soil test results we received back this week attest to the added vitality of our soils, just as well as the worms.

Based on our results, our need to use costly bagged amendments will be largely eliminated; it seems our close attention to soil health is paying off. The test results have left us singing in anticipation of Spring…which brings me to the most fascinating aspect of robin migration: most robins hold in their song until they’ve reached home, where they will breed. It’s as if they’re storing creative energy, allowing it to surge forth when Nature deems it fit to reproduce…the arrival of Spring.

Our song begins in the Greenhouse, each sprouting green potential hitting a different note. It’s always a magical thing to watch it unfold. Yes, we couldn’t resist an extra-early sowing of tomatoes…some of these will go in our new hoop-house in hopes of early tomatoes. Lettuces, herbs, broccoli, cabbage, endive, radicchio, onions, chard and beets are up, and this week brings sowings of peppers, fennel, kohlrabi, raab and basil.

Looming rain brings with it a sense of urgency and things tend to get done. Saturday was just that way, and with the help of a prospective intern, Michael, and my Dad we pushed our onion transplanting upwards of 10000. In addition to our staple Yellow Candy Sweets we are trying Red Candy, Zeppelin and a supersweet white called Sierra Blanca. Later this week I’ll start in on the dried sets, which I’ll plant close together for Spring Onions.

One of the great joys of building Harmony Ridge these past few years has been all the great people we’ve met, including those who’ve lent a hand. First to come to mind is our neighbor Bobby. He’s given freely of sage advice on soil and climate and is always around when you need him. Just the other day he brought his forklift by to help us unload our new Springtooth cultivator and seeder for the tractor. It’s amazing how local folks seem to show up right when you need them on a young farm. One of Bobby’s former hands, Kelly, works on small machines and has been indispensible of late, as we are mechanically-challenged.

It has been great getting to know other farmers in the area as well. This year we will work more closely with some of the best around…making their products available to CSA members through our new add-on process. The website under construction will allow members to simply check off items they wish to add to their weekly boxes in one easy step. We are excited to enrichen the CSA experience while helping other farmers sell their goods…meats, cheeses, fruits, honey, jams, dry goods, etc. available on a seasonal basis.

As I have some catch-up to do in the Greenhouse today, I’ll leave you with a few more announcements…

- membership is still open for our Spring/Summer CSA program. Our first deadline is this Friday 24^th. If you wish to join I urge you to submit your registration soon as we can only serve so many. If you are indeed joining us, please drop me a quick e-mail stating your intention so we can better gauge our marketing and production needs.

- There will be a new delivery location in downtown Kernersville. It will occur midday on Thursdays, details TBA.

- On our new website we will have a section with testimonials and references. Please let me know if you would like to serve as a reference for our CSA program. I would simply list your name and number. I am also welcoming the submission of any 1-3 sentence farm testimonials.

Once again, thank you all for your support. Until next time…

-Isaac

2012 CSA Signup details below...

Harmony Ridge Farms 2012 CSA Registration

It is my pleasure to announce open registration for Harmony Ridge Farms’ 2012 Spring and Summer CSA Program. We are looking forward to an abundant harvest this year and would like for you and yours to share in the bounty. Your support has allowed us to invest in tractor attachments that will allow us to harvest more while expanding our reach in the field. We will farm 5 acres this season, up from 2 ½ last year. Even though we are mechanizing part of the growing process, you can be assured we will continue our policy to select and distribute only the finest quality, all-natural produce, while providing great variety and personalized service. Our CSA shareholders allow us to grow, and I believe the gratitude we feel comes through with each and every box we fill.

With additional land, experience and tools we are equipped to offer additional shares to interested families, couples or individuals. We will limit the number of farm members to ensure we can provide the highest quality product and service.

We are not offering half-shares, but will carry over half shares from 2011. We encourage you to ask a friend, neighbor or family member to purchase a joint membership if need be.

Your weekly produce shares will not be customizable, but will reflect the variety of produce in the field ready for harvest: your crate will be different each week, containing a generous amount of seasonal standards with specialty items mixed in at our discretion. You will never experience ‘feast or famine’ with our CSA.

Benefits

• Abundance. A season full of fresh, naturally-grown and nutrient-rich vegetables and herbs grown by us for you. The season will run from early May to late August. (We will start as early as Mother Nature will allow.)

• Variety and Tradition. Vegetable varieties selected for flavor and delivered weekly at the peak of freshness. We grow many hard-to-find heirloom vegetable varieties, and a full compliment of the traditional standbys. We time our harvests to allow for the utmost variety on any given week, but do not skimp on the old favorites.

• Unparalleled freshness. Most of the produce is picked within a couple days of delivery.

• Weekly recipes. With each produce delivery you’ll find a set of recipes selected for their tried and true flavor, ease and for their inclusion of our vegetables. Often the herb cuttings we provide are called for in the recipes.

• Family involvement. The opportunity to help out and learn basic skills on the farm (if so desired).
• Environmental and Personal health. A contribution to the local community and ecosystem by supporting a low-waste and chemical-free food production system. A contribution to your family’s health and well-being.

• Proximity. We are 3 miles Northwest of Winston-Salem, off Reynolda Rd. Scheduled visits are welcome.

• Social opportunities: A Farm to table dinner at a local restaurant and perhaps another event or two depending on time available.

• Participation. Be a part of ever-evolving family enterprise. We want you to feel a part of the farm and we believe our personalized service reflects this warmth and gratitude. As we wish to evolve and continually enhance our CSA, we welcome your feedback and advice.

• Peace of mind. Know your family’s vegetables are au natural and grown just down the road.

This year’s Spring/Summer program will run 18 weeks with the first delivery/pick-up in early May (date TBA) . The price of our regular membership/share will remain at $675. Deliveries vary in quantity, depending on the season, but weigh between 8 and 18 Lbs. Payment received prior to the harvest season secures your membership and ensures we have the resources we need to produce a wide variety of crops while securing a reliable outlet for our product.

“Plus” Membership

Harmony Ridge will also offer a ‘Plus’ program. ‘Plus’ members will receive all of the above listed benefits in addition to the following:

• Locally sourced free-range eggs (weekly dozen)
• Locally sourced raw honey
• Locally sourced, seasonally available tree fruits and berries. All fruits will be as naturally grown as we can find. To give an idea of quantity any given week…strawberries (2 quart), blueberries (1 quart), Peaches (3-4 Lb), Apples (3-5 Lb).

We have priced the “CSA Plus” at $915. The added cost of the “Plus” program figures in the cost of sourcing, including the time we spend picking fruit and traveling to acquire these goodies.

To secure your CSA share, please send a check payable to Harmony Ridge Farms, 3620 Rosebriar Circle, Winston-Salem, NC 27106 ($675 for regular membership and $915 for a “plus” membership) by Friday, February 24th. You may direct any questions to me, Isaac, at 336.467.1052 or harmonyridgefarms@gmail.com.

A note about payments…if you wish to stagger your payment over 3 months you may do so. Please remit the first 1/3^rd payment prior to the 2/24/12 deadline. This payment will secure your membership. The following two payments will occur in March and April consecutively. Regular membership paid in this way will result in 3 payments of $225, or for Plus Membership, 3 payments of $305.

A few notes on CSA deliveries. We’ve decided to follow to the schedule we followed last fall. 2011 SUMMER MEMBERS PLEASE NOTE THE CHANGE! Members may choose between one of four delivery options: 1.) Pick-up shares at the farm on Wednesday evenings between 5 and 7:30PM, 2.) meet me in the West End, W-S (location TBD) between 10:30 and 11AM Thursdays or 3.) meet me on the front porch of my parents’ house in the Greenbriar Farms Neighborhood at 3620 Rosebriar Circle, Winston-Salem, 27106 between 12 noon and 1:00PM Thursdays or 4.) request home delivery at an additional charge of $150. Home deliveries will occur early Thursday afternoons. We ask that you choose one option and continue your schedule every week. We can accommodate reschedules with sufficient notice. (I should note we are considering a dropoff in Kernersville as well.)

Thank you all for your time and consideration.

Warm regards,

K. Isaac Oliver

Please kindly remit your payment to renew (or begin) your Harmony Ridge Farms CSA membership by tearing off the bottom portion of this page and sending a check payable to Harmony Ridge Farms, 3620 Rosebriar Circle, Winston-Salem, NC 27106.

Yes! Sign me up. I, ______________________ have enclosed a check for $675 for regular membership. (Or initial $225 for payment plan)

Yes! Sign me up. I, ______________________ have enclosed a check for $915 for PLUS membership. (Or initial $305 for payment plan)

I will be picking up at ____ Harmony Ridge Barn on Wednesday evenings 5PM – 7:30PM

____ West End on Thursday mornings 10:30AM – 11AM

____ The Olivers’ house, 3620 Rosebriar Circle, W-S, 27106, Thursdays, Noon – 1:00 PM

My current e-mail address(es) ____________________________________________

My phone number(s) ____________________________________________

2012 Harvest in Review

Having a difficult time finding words for this newsletter I picked up my copy of Mary Oliver’s American Primitive, and opened at random. Here I found…

Fall Song

Another year gone leaving everywhere

its riched spiced residues: vines, leaves,

the uneaten fruits crumpling damply

in the shadows, unmattering back

from the particular island

of this summer, this Now, that now is nowhere

except underfoot, moldering

in that black subterranean castle

of unobservable mysteries – roots and sealed seeds

and the wanderings of water. This

I try to remember when time’s measure

Painfully chafes, for instance when autumn

Flares out at the last – boisterous, and like us longing

To stay – how everything lives shifting

From one bright vision to another, forever

In these momentary pastures.

There are no better words to describe the feeling about this time of year on a vegetable farm, when the cold and the rot and the dark finally overcome the once feverish life in the fields. It is fitting to think of the locus of this life and growth process moving underground, I can sense the movement as I grow more reflective in the shortening days…reflective and restless at once, unsettling as a warm December, I too am “flaring out at the last” as the roots and the greens hold my imagination still.

The Fall CSA has come to an end. I believe it was a success and not too overbearing as I was afraid it may be, on the heels of a particularly long and hot Summer. Owing to the abundant rain we’ve received since September, much of the irrigation work (‘drip-running’) I did late summer to prepare was largely unnecessary. It’s been in the farmer’s best interest to get out of the way and on the horn. We established good contacts this Fall to help move some of the overflow. Even so, much of those swelled-up roots, tender greens and fat broccoli shoots went straight into share boxes.

I believe investment in long-term health begins with seasonal vegetables. I also believe I would be amiss to not discuss vegetables and health when recapping this season. Inspired by the documentary “Fat, Sick and Nearly Dead” and Dr. Furman’s Eat to Live program (and having loads of vegetables needing consumption) my dad decided to combine a juicing regimen while adopting a vegetarian diet. He lost 30 pounds in just a couple months and has steadily dropped another 10 since. Without minimizing the enormous physical benefits of losing the weight (he’s on his way to kicking his blood pressure meds), his attitude and outlook have undergone a sea change, there’s a kick in his step and light in his eye that helps pick me up when he drops by the farm at the end of his day. For me it’s a wonderful thing to make a business of producing something actually healthy on so many levels.

And produce we did this year (with Mother Nature on our side). The harvest began in April and has been nearly nonstop since. April brought green onions, salad mix, radishes and spinach. The first asparagus shoots got us excited for Spring 2012 when we’ll finally taste in earnest the fruit of their active ‘subterranean’ life. May brought more salad greens, all sorts of lettuces, baby carrots and beets, Asian greens (Napa Cabbage and chois), broccoli, leeks (an excitingly successful overwintering experiment), sugar snap peas, kohlrabi, chard and the first new potatoes. June brought much more of May’s harvest with an emphasis on the roots (onions, beets, potatoes and carrots reaching maturity) in addition to cherry tomatoes, green beans, squashes, cucumbers and all sorts of herbs. Independence Day rolled around with our first Sweet Corn harvest just around the bend. While this first crop was small on the ears, there were three more crops to follow, seemingly each ‘louder’ than the previous. We were particular proud of our late August/early September harvest of bicolor Serendipity. More than a half acre of plump deliciousness. Many a lunch I had in those rows. Tomatoes really came on strong in July, and quite a vertible mix we handled this season. Next year we’ll hone in on the bigger, more reliable heirlooms and hybrids to minimize picking. I think we got a little overexcited last winter with our catalogs…the whole ’we should really try this one out…’ became a refrain that rang in my ears come August when the tomatoes seemed oh so small, Peppers started rolling in early-mid July, along with fennel, cabbage and garlic.

We planted a load of garlic cloves last fall…about 2300. The garlic harvest was accordingly abundant. Nevertheless, there is a reason it is typically grown in near desert conditions…humid weather during curing and storage can invite rot. While much of it has kept fairly well hanging in the barn, I found quite a number of damaged cloves cleaning it this fall in preparation for planting. Hopefully the stock will be viable for a successful (albeit intentionally smaller) harvest next year. I’ve found it more in everyone’s interest to grow more sweet and storage onions next year instead of loads of garlic. We have yet to master the art of storing onions past October…it will certainly be an objective for next season.

August brought peppers, eggplant (although disappointing numbers and size), melons (also somewhat below our standard), the aforementioned sweet corn, more tomatoes, blueberries and hard squashes. The blueberry bushes are reaching pretty decent size and should produce quite a bit next season. This August, we decided to make tree fruits part of our regular CSA shares. We sourced some magnificent fruit from Windy Hill Orchard in Southern VA. Their apples and peaches are superb and nearly all-natural (they would I believe meet organic standards in WA state). September brought a close to our Summer CSA with some superb arugula. Rounding out the late summer offerings were shallots, crowder peas, more green beans, sweet potatoes, okra, storage potatoes and onions.

Early October brought some much-needed down time following preparations for the fall CSA. A restful vacation to Asheville rejuvenated my weary bones and readied me for yet another harvesting bonanza. The Fall program brought kale, turnips, pac choi, peppers, lettuces, mesclun, green onion, chard, endive, mustard, beets, carrots, radishes, broccoli, cabbage and apples…which were supplemented by storage potatoes and sweet potatoes, garlic and hard squash. Fall is my favorite time to dine from the garden, and chard one of my favorite veggies (I know it sounds crazy) so I’ve been living high on the hog. With a couple months to lay low, recharge and envision next season’s farm, I feel full of anticipation and gratitude. Thank you and happy holidays.

Our Black Cherry Tomato Brings Home the Blue Ribbon

http://www2.journalnow.com/lifestyles/2011/aug/10/tasting-ar-1283838/

Wake Forest Magazine Interview

http://magazine.wfu.edu/2011/08/04/feeding-the-soil-and-the-soul/

K. Isaac Oliver (’06) is managing partner of Harmony Ridge Farms, an organic vegetable farm and co-op in Tobaccoville, N.C. His father, Kevin, is the other half of the farm.

“Harmony Ridge has been, I believe, a leap of faith for my father, entrusting me with not only the running of the farm and business (neither of which I had experience) but also with the rather dizzying task of growing about 35 varieties of vegetables and herbs, having only grown 10 or 12 of them in my previous home garden,” says Isaac. “I am still amazed at his enormous faith in me, and also by what we have accomplished thus far, through by what seems to be sheer determination and the belief that we could not fail.”

You were an English major at Wake Forest. How did you transition into running a successful farm and co-op?

Part of my amazement stems from my rather meandering career path. Since I have graduated from university, I have been a shoe salesman, construction worker, courier, part-time librarian, plant vendor and greenhouse technician. Anything to pay the bills in-between hiking and exploring nature. As is clear, I spent about zero time in the career center at Wake Forest. I owe my current success and the success of Harmony Ridge Farms to my father’s recognition of my potential.

Tell us about Harmony Ridge Farms.

Harmony Ridge Farms is an organic (though non-certified) vegetable and herb farm, now with 22 acres. Thus far we have supported a farm CSA (community supported agriculture) with added weekly restaurant sales having only cultivated less than two and a half acres. Our productivity in such a small space has been, in large part, the result of investing in and enriching our soil. The topography is variable, being hilly, with woods and two creeks. The soil types are variable as well and the topography allows for microclimates to exist, two factors that support diversity of plant life.

I returned here after having spent some time roaming the great north woods of Washington State. When I wasn’t working at one of my odd jobs, I was observing nature, much of it within pristine, untamed wilderness. Watching and listening for so many hours I believe enhanced my connection to nature’s processes.

Once my wife and I moved back to Winston-Salem, my father and I got more serious about starting an organic farm. We began looking for the right property and almost instantly, a horse farm in Tobaccoville went on the market. Still unsure it was the right place, on our third visit we witnessed a wild turkey poult hatch, accepted this as a sign, bought the place, and went to work.

All crops we grow are raised organically and include spinach, arugula, mesclun, carrots, leeks, lettuce, pac choi, Chinese cabbage, radishes, snap peas, broccoli, cauliflower, kale, cabbage, Swiss chard, beets, cucumbers, summer squash, potatoes, cherry tomatoes, heirloom and hybrid tomatoes, onions, shallots, garlic, fennel, green beans, sweet corn, peppers, okra, cowpeas, eggplant, winter squash, cantaloupe, watermelon, sweet potatoes, collards, other greens and assorted herbs, harvested in roughly that order (with much overlapping) starting in April and running until December.

How does the co-op work?

The farm co-op concept is simple. A family or individual purchases a share of the farm in early spring. In exchange they receive fresh harvested vegetables on a weekly basis for the remainder of the harvest season. Our main season runs 20 weeks from around mid May until mid September. The vegetables are variable and reflect the progression of the seasons. There are many variations but this is the basic idea.

Obviously sustainability is important on your farm. How do you manage it?

Sustainability is as vital as the soil to an organic farmer. A vegetable farm is only as sustainable as its soil. A good grower aims to feed not the plant, but the soil. Every time some quantity of nutrient or mineral is removed through plant metabolism it must be replenished. The two most effective ways to accomplish this are to add compost or grow cover crops (or both). Compost can be of animal origin (as long as it is broken down) or of mixed plant origin (vegetable scraps, grass clippings, straw, etc.) We use both, and cover crop wherever we have fallow ground, planting legumes or some kind of grass/legume blend (such as rye and vetch in the winter).

Another way we manage the soil is to rotate crops. No one crop in the same family (tomatoes, potatoes, eggplant, and peppers are in the same family, for example) should be grown in the same plot twice for a four year period to reduce the risk of spreading plant disease and to manage available nutrients effectively.

In addition to ensuring the sustainability of our soil, we produce the energy to heat our greenhouse, house and barn with wood harvested on our property from unhealthy trees or delivered by tree companies. We cut up the trees and feed them to a wood burning water stove that distributes the hot water underground to wherever we need heat.

Do you ever wonder if there will be a day when there are children who haven’t tasted a home-grown tomato or experienced the joy of planting a seed and watching it grow?

I do not worry about such a day ever arriving, en masse; the gardening tradition is too strong in agrarian areas and has been gaining in popularity amongst crafty young adults for some time. Gardening is such a basic way for people to connect to nature, even if it’s just a tomato plant on a windowsill.

Even so, the removal of urban children (and adults) from such an opportunity and natural connection is, I believe, condition for any number of things to go awry. Many cities, Detroit comes to mind, are reclaiming abandoned lots and starting community gardens. They are springing up all over, as are farmer’s markets, but it will take concerted effort to engage young people in this way, and I believe incorporating gardening into public schools, as some districts have, would be a step in the right direction.

Were there people or classes at Wake Forest that influenced your life’s path?

When I hear this question I can’t help but think of Michele Gillespie. Her History of the New South rekindled my connection to this region and its history, its people and agrarian tradition. This feeling I held onto during my time on the West Coast, and it ever-tugged at my soles. Her spirit and passion for her craft was an inspiration to me. There were many others who helped shape me, particularly the faculty of the English department, and I am grateful.

April/May 2011 Newsletter

Sometimes I am overtaken by gratitude for this place, these gardens and even for the time in which I live, we live. Like the Earth's movement, there is so much change afoot, and much of it passes without so much notice...a glimmer on a beetle's back. There is a merging of awareness that can seem sometimes no more than an exchange of a knowing glance. In these times of heightened awareness, I try not to clutch onto the sensation but let it pass and allow the sequence of experiences that follow be perceived simply, without judgment. It is incredible the way gratitude can wash away the mud of judgment and lift the fog of expectations. Living in gratitude is I think as close to simply "being" as can be.

GIFT

A day so happy
Fog lifted early, a day in the garden.
Hummingbirds were stopping over honeysuckle flowers.
There was no thing on earth I wanted to possess.
I knew no one worth my envying him.
Whatever evil I had suffered, I forgot.
To think that once I was the same man did not embarrass me.
In my body I felt no pain.
When straightening up, I saw the blue sea and sails.

-Czeslaw Milosz

I will think of this last line when I am straightening up in the field and will not feel disappointment upon seeing instead a hill of browning wheat and hearing the bray of Bobby's donkey.

Between these little recognitions, there is work. And a long work song it is. At times and earwig of a work song, forever prying me back at it, immersing me in a kind of frantic hypnosis, like a John Coltrane solo. It is feeble to attempt to complete all the tasks at hand, there are only a series of small triumphs, and I try to see each action as significant no matter how menial. This is easier to do when I have a sidekick to share the burden as I do with Tyler, intern extraordinaire. His enthusiasm and humor has lightened the mood and he always takes his work and our occasional frustrations in stride. My Dad has been right there with us, dedicating his scarce days off to see to it we keep in time with the many cycles of the garden. Each crop has a cycle, and with thirty-some crops the overlapping can be dizzying. The help I've received this Spring has been overwhelmingly generous...you know who you are, Dale, Holly, Grant, Wendy, Susan, Jeremy and many more, you all have my utmost appreciation.
May I also extend my gratitude to all of you supporters of our farm. You all have shared now in four weeks of harvest, and I hope your mealtimes have been enriched as ours have. Here are pictures of our first four weeks of CSA shares....

There is much goodness to come as we transistion into summer: (more) potatoes, onions, squash, cucumbers and beans, and it won't be long before tomatoes and corn grace our tables.

Spring has been marked by early rain and humidity, giving way to brutal heat. A successive wave of cool fronts and many a storm passed through in May, a small tornado touching down less than a quarter mile away, destroying part of our neighbor's corn crop, downing some large trees and damaging a few structures (and blowing our snap peas off the trellises). Although the excessive rain has not significantly harmed our crops (save rotting a good number of lettuces), much of the seasonal fruit in the area has been ruined, including cherries and strawberries. The weather looks to be hot and humid this week, and hopefully not too dry for too much longer.

Believing, or wanting to believe we would continue to receive and inch or two of rain every week, I foolishly put off setting up our irrigation. Since May 20th we've received very little rain and very much heat. Kevin, Tyler and I undertook a drip line laying marathon on Saturday, setting some 3000 feet of drip line. I am still finding it difficult to stand up straight. Surely this is a lesson in planning ahead and pacing.

We commenced our potato harvest June 1st and it appears we'll have an increase in productivity over last year, pulling almost three bushels of red potatoes out of one 120 ft. bed. I believe the combination of planting mid-March, growing in sandy loam (vs. clay loam), manually hilling the plants after the first 8 inches of growth, spraying Monterey at first sight of Colorado Potato Beetles, and fertilizing a week after hilling has proven a productive method. We have also planted about 750 Sweet Potato plants and have another 700 waiting to go in the ground for harvest in fall. I don’t like to push a planting without any kind of reliable rain the forecast. Looks as though we might finally get them in this weekend at our new property on Briggs Rd., where we now have a well in place. We hit quite a good bit of water at a shallow depth…the amount of water at the depth predicted by the dowser we hired to “witch” the well. This should eventually allow us to drip irrigate another 5 to 7 acres, which will also allow us a greater flexibility to experiment with different cultural techniques without sacrificing productivity. In addition, we will better be able to utilize cover crops to gradually increase soil fertility.

One of the highlights from this Spring has been our broccoli harvest. Broccoli is typically a late summer-planted, fall-harvested crop, like other plants in the brassica family (cauliflower, collards, kale, cabbage and kohlrabi). The difficulty in growing it in the Spring here has to do with the early heat typical of a piedmont Spring. Last Spring our broccoli was on the small side for a few main reasons: hot and dry weather, pot-bound plants started too early in the greenhouse, excess soil acidity and multiple frosts occurring post-transplant. The wet Spring and (relatively) gradual heating made for a particularly generous (and tasty) harvest this Spring.

Another improvement to this year’s Spring harvest has been our Mesclun Spring Mix. Many of the greens in this mix are in the Mustard family of garden crops. Owing to their sweet flavor and high nutrition, many insects are drawn to them in Spring, dotting the leaves full of holes. Flea beetles are particularly troubling to the organic gardener. They also affect arugula, Napa Cabbage, Pac Choi, and Eggplant. Because we do not like to spray leafy green crops (even using organic pesticides), we choose to “hide” the crop from would-be pests. We use a transparent row cover to enclose the rows of mesclun (or Napa, eggplant, etc.) This not only provides reasonable protection from bug damage, but also creates a greenhouse effect inside, quickening growth, while protecting the plants from late frosts. We will continue to experiment using row covers in fall and winter to extend our greens harvest. Unfortunately the summer heat here makes growing greens quite difficult, although we will attempt to grow arugula in afternoon shade.

While I have your attention I should announce our intention to hold an on-farm cookout on July 2^nd. More details will soon follow. Thanks again to all of you for supporting our farm this season. Until next time…

-Isaac