More broccoli's forming crowns! And nothing beats pulling up two carrots intertwined in a loving embrace.
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Plot progression! Dave and I added mulch to make a pathway between rows. Leek and kale transplants are doing well in the no-till. I weeded out some flowering weeds in the sunhemp row to prevent spreading. DAn advised I don't waste time weeding those because when we lay the sunhemp down to prep this side as no-till after we harvest the seeds, it should smother the weeds and prevent their growth. This is because the microbial growth in the soil from laying the organic matter down signals to the soil it doesn't need to grow that weed anymore....?!?!? Direct seeded plants are sprouting!!! All Star Gourmet Lettuce Mix. Includes Green Oakleaf, Red Oakleaf, Green Romaine, Red Romaine, Lollo Rossa, and Redleaf lettuces. Our planting plan turned into peppering all seeds throughout the row (F for spacing), so between the lettuce, carrots, radish, and beets, I didn't know what was what when they began sprouting (F for research). Dan advised tasting and I could tell immediately this was the lettuce! Thoya Soybeans from 9/21 did not sprout, planted about 4 more 9/28 in the sunhemp row. Sprouting/Plot Envy Radish sprouts had to be thinned. A single week old sprout tastes like a real bite of a radish! New seedlings to plant next week to fill up some spots and replace any failures. We mix potting medium with ground up coconut husks and a nitrogen additive. The ideal way to make seedlings is with soil from your own farm. Dave and I made 10 each of Laciento Kale, Cilantro, Broccoli, Tomato, and Gretel Hybrid Eggplant.
. Arugula- Easily grown in a pot like this or in the ground. It doesn't seem to spread out much and it seems to grow quickly. Eaten fresh from the ground and early it has a spicier taste then arugula I've had in salad mixes from the grocery store. I'm obsessed. Even though we have multiple plants we don't have enough to grab for a whole salad so I like to pick it to throw in tacos and sandwiches. BEST pizza topping. Mostly though I grab a handful as I'm leaving the house and put it straight in my mouth like a rabbit. Sometimes I get carried away and that's how I learned that even if the plant is ready to be eaten, you can't eat it all at once, or there's no more plant. Leaving just one or two leaves is just as bad.
Collards- Probably the one plant I don't eat raw on the regular but when I'm hungry and foraging, it's been done. Our collards have grown into beasts quickly with little effort on our part. We chop it up and eat it with pasta, soups, and stir frys. Lacinato Kale and Curly Kale- Another one that is easily obliterated by my over-enthusiasm. Often eaten as I am walking back and forth from the washing machine in the backyard, also good for salads, tacos, sandwiches, soups, anything, everything. These have been easy to start but none of ours has grown into some of the beasts I've seen in neighbors yards. Maybe not enough sunlight? The bugs nibble on this a lot when it's really small and first going into the ground but that doesn't last long Manoa Lettuce- So great to have around. Has become a little overgrown and tastes a little more bitter as a result (I think?) Basil- Easiest herb to grow. Always throwing in with pasta and sandwiches and tacos and everything. Beet- A hundred year old man that is somehow related to our landlord took advantage of Dave being under the influence of American Spirits and Sierra Nevada by convincing him to give over that beet when it got big and beautiful!!! Sneaky man!! Compost bin- No worms or black soldier larva flies, just a bin of our food scraps and green waste. |
... To Grow and Cook Your Own Food!Libre Farm, LLC is Dave and I's effort to be the food revolution we want to see in the world! Categories
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