We have so much delicious produce coming in right now that we couldn’t create a single Whole Farm basket for this week. Instead, you’ll get to customize your basket from the options below. All baskets come with your choice of two greens: collards (whole or chopped), baby turnip greens, spinach, bok choy, pea shoots, or romaine lettuce. Then, add to your basket either eggs or more veggies (radishes, green onions, and garlic chives).
The season for collards will be coming to an end in the next couple of weeks, and now is a great time to stock your freezer with collards (or other spring greens like kale, Swiss chard, or spinach). Leafy greens don’t grow well in Georgia’s summer heat, but with just a little preparation now, you can eat them all year long!
Our two new colonies of bees were successfully installed this week. We went back into them today to release the queen from the cage she’d been in that gave her worker bees time to accept her as their new queen, rather than rejecting her as a foreigner. We were pleasantly surprised by how much honeycomb they’ve made in a week and especially by how much pollen they’ve already stored. An inspection of our “woods bees” showed them to be doing well and ready for a honey super, so hopefully they will finally begin making some honey we can harvest. The “orchard bees” haven’t made as much honey in the past month as we’d expected, so honey harvesting is still at least a month away.
We continue expanding the farm in many ways. Not only did we double the number of beehives we tend, but we also added a trellis and planted both muscadine and scuppernong grapes along it. We’ll train them along the trellis this year, snack on a few grapes next year, and by year three should be harvesting enough to sell.
The oyster mushrooms are reaching the completion of their spawn run, which means it’s time to get them thinking about fruiting. They’ve been in a dark place the last three weeks, during which time they have fully colonized their coffee ground growing medium. In order to get them to produce mushrooms, they’ll get moved into a sunny, humid, and cooler location. They should begin “pinning” (producing the first visible beginnings of the mushrooms we’ll ultimately eat) within a few days!
Though the Open House event at Harvest Moon had to be postponed due to the owner’s illness, we made our first appearance at Still Pond Vineyard and Winery’s Bud Break Bash. One other exciting event we participated in this week was a meet up of a number of local avid gardeners and vegetable producers. The idea was to exchange seed, seedlings, and ideas on how each of us can be more successful in our respective gardens/farms. It was a great afternoon, and I’m thrilled that we’ll be able to add a handful of new tomato varieties to our farm as a result. In all, we now have about two dozen different tomato varieties in all shapes, sizes, and colors!