We pushed hard Saturday to get the entire weekend’s worth of planting, weeding, and harvesting done then, knowing that today was going to bring stormy weather.
We continue harvesting a lot of greens including lettuce, Swiss chard, arugula, and kale. A fresh batch of pea shoots awaits harvesting this week. However, our Asian greens are almost gone for the season already, but even as they’re finishing up, we’re harvesting new veggies too, including carrots and spring onions. We’re also getting ready to come into another crop of Japanese turnips – should have them aplenty next week. Our potatoes and snow peas began flowering this week, reminding us that they too will be ready to start harvesting in just a few weeks.
We somehow manage to still have a few things to plant each week. On this week’s planting list was a row of several varieties of slicing tomatoes, another row of yellow squash, more peppers, a few eggplants, and a bed of Jerusalem artichokes.
Being able to weed the entire field in less than an afternoon is such a change from what we were doing just a couple of years ago, and it’s a great change. We’ve become much more efficient in our use of space, and plan our plantings to minimize weeding – because really, sometimes any amount of weeding feels like too much. This year, we burned small holes in our ground cloth to create planting spaces for crops that grow as widely spaced individuals, like tomatoes, cucumbers, broccoli and cauliflower, which virtually eliminates weeding in those rows. That still leaves a small amount of hoeing around rows consisting of lots of closely spaced individuals like kale, Swiss chard, and beets. But all of that together is a completely manageable level of weeding, at least now while the weeds aren’t yet too aggressive.
Best of all, all that hard work on Saturday paid off. We took today as a well-earned relaxation day, with just a very few farm chores scheduled.