We are thoroughly busy now, feeling somewhat overstretched, but looking forward to the onset of our two best market seasons (summer & fall). Spring is just a dress rehearsal. Very soon, we will be in harvesting hell with cucumbers, tomatoes, green beans, okra, edamame, tomatillos, squash, and more all demanding near-daily attention, and many other items ready for twice weekly market & restaurant harvests. In addition, this is the season in which most of our fall items are planned and planted, so we are balancing the summer maintenance and sales with that additional load.
Thankfully, the garlic harvest is nearly complete with only one variety to go, and most varieties look fantastic. Expect to see cured garlic at our stand from mid-July through the rest of market season. Garlic times itself perfectly to need harvesting and processing toward the end of our June lull; a few weeks later and we’d go insane trying to handle it along with everything else.
Our squash have been performing well, supplying Cafe Berlin with up to 30lb a week along with market sales. We’re fighting a major outbreak of cucumber beetles, which chew up the blossoms & plants and spread disease; for the past week we’ve been spending around an hour a day hand-squishing hundreds of beetles a day. This is the reality of organic farming, especially on our farm which refuses to use any sprays at all. Demonstrating the necessary optimism in the face of evidence to the contrary, we just transplanted out another 180′ of young squash plants which will hopefully take over when the first set finally succumbs:
Many things are hard to photograph this time of year, as close-ups tend to look like a sea of green. Here’s a look at our cucumber plantings, lush and flowering heavily but also attractive to cucumber beetles. We hope they last long enough for good sales: