2017, August

Farm update – 8/13/2017

This week we’re again offering small and large Whole Farm baskets. Choose two items from the following list for a small basket, and choose four for the large basket: eggplant (black beauty or asian medley), assorted peppers, okra, green tomatoes, sweet potato greens, basil bouquet, and herb sampler.

We sowed more flats in the greenhouse this weekend for our fall planting, including swiss chard, kale, beets, and tat soi. It’s so good to see the greenhouse filling up again, and even more fun to already be moving veggies from the greenhouse into the field. Two rows of yellow squash were planted this week from greenhouse starts, and, if all goes well, should be ready for harvest at the beginning of October.

IMG_20170813_195521943Flats of fall plants filling the greenhouse

The other excitement on the farm is that our young chickens are staring to lay! At least three of this year’s now 21-week-old chickens started laying this week. I always wonder what goes on in a chicken’s brain when, all of a sudden, it starts producing eggs. Maybe nothing, and instinct takes over. Because, until they suddenly realize “Oh, those giant, similarly two-legged but woefully flightless creatures want us laying our eggs in those nice out-of-the-way, safe, and secluded nest boxes,” they are perfectly content to scratch out a nest in a back corner of their coop and lay an egg right on the ground. Which is fine, except that for convenience and cleanliness, it really is much appreciated when they finally figure out where we want them to lay. Unfortunately, it is usually difficult to communicate with our chickens (I do try, with some limited successes), so we resort to leaving them clues instead. We borrowed an appropriately colored Easter egg from the farm’s youngest member, and left that in one of their nest boxes as a little hint, hint, here’s where eggs belong.


If you’re eating seasonally, you may, like me, be starting to crave greens in your diet again after so many weeks of going without. Even our most heat-tolerant spring green, Swiss chard, was finally added to the compost pile today. We’d been nursing them along, thinking they’d perk up soon, but bug pressure finally got the better of them. Therefore, with great delight, it is finally time to be picking sweet potato greens. Wait, you ask, sweet potato greens? Yes, the leaves of sweet potato plants are edible too, and actually delicious. They’re also really nutritious, but that’s just an added benefit! They can be eaten raw or cooked in place of turnip greens, spinach, or Swiss chard in your favorite recipes. So enjoy them for the next month or so until fall’s bounty of greens is also ready for harvest!

IMG_20170813_205222Sweet potato greens, a delicious summer substitute
for your favorite spring/fall greens

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