"Spring has sprung, the grass is riz, I wonder where the birdies is. . ."
-Ode to Spring, circa 1950's, NY
The snow is gone, the ground has thawed and there is no shortage of work to do around the farm.
Throughout the winter, we're busy, harvesting, weeding, washing, grading and packing. It's now time to prepare for and kick-off the 2016 growing season.
Just as we do spring cleaning at home (or try to) we do on the farm. We clean up any damage from winter (this year it was a large amount of broken branches from the ice storm). We tidy up the farm, making sure all equipment is organized and accessible. And most importantly grease all tractors and equipment to be ready for use - they've got a lot of work ahead of them!
Seeding and Transplanting
Back in March we seeded all seasonal veggies (aside from peas and beans) and some roots veggies, including onions and celeriac, into cell packs (photo of onions below). Once they are big enough, they will be transplanted into the field or (the tomatoes) into the greenhouses. Our first round of tomatoes has already been transplanted into 1 greenhouse (photo below- all strung up) and over the next several weeks, 2 more greenhouses will make the transition from leafy greens to tomatoes.
In preparation for seeding our field greens, the soil needs to be gently tilled and beds need to be made. Luckily the first of the fields were cultivated last fall so there are little weeds. This means all that's left for the first round of leafies, before we seed, is to make beds .
We are currently prepping all other fields to get ready for either cover crops or main crop seeding/planting. Most summer vegetables are transplanted, and all other root crops (with the exception of a few) and cover crops are seeded.
Field 1/Chef's Garden
We're starting from scratch! We've lightly cultivated Field 1 and laid down plastic and straw to keep the weeds from growing (photo above). We'll be transplanting a variety of flowers and garnishes. It's going to look beautiful and weed free!!
In our world, Asparagus and Spring go hand in hand. And after months of stews, soups and roasts, I'm sure I share the same feeling as many, with my eager anticipation for this deliciously sweet vegetable (all I can think of is the BBQ!). We've cut down the old dried ferns to let the new spears come through with ease! First harvest expected mid-May.
Off to a great start! In about 6 weeks time the farm is going to look gorgeous and colourful! Follow us on Facebook and Instagram for photo updates!
Happy Spring from all of us at CG!