Monday, February 3, 2014

Farm School Winter Series Week Four




Farm School is back on track.
We had quite a list of tasks to complete
and fortunately, the weather was very cooperative.


Our status check started at the seedling center.
Here's where we find eggplant, leek, peppers,
and a variety of herbs getting a great start in seed trays.
The plastic covers have been used quite a deal in the last few weeks
to keep the frigid temperatures from harming these tender crops.



 This Annapolis lettuce is a red Romaine variety.
This was one of the types that was transplanted on this work day.



It was surprising to see how well the basil was doing,
considering the several visits from frost.
Those plastic covers really saved the day.



The Swiss chard loves the colder temperatures,




as does the kale. 
This variety is Dinosaur kale, also known as Tuscan kale.




 The Roma tomatoes are about spent.
They've been producing for a few months
and still bear fruit, even though they have given their all.
Last week, we made some tasty homemade tomato soup to enjoy during the cold nights.



Blankets used to cover sensitive crops are kept right in the garden.
Metal garbage cans keep them clean and dry
and it makes sense to keep things where they will be used.




The scallions are really taking off.
This crop was a blast to plant.
In case you missed it, you can find the post here.





Peaville is exploding with peapods.
Lynn plants successively and it seems that this particular patch of peas
is the sweetest and juiciest yet.



These gems make their way daily into my salad bowl.



Faye spied this curious web in one of the citrus trees.



Many of the leeks will be ready for the farmer's market next weekend.



The New Zealand spinach seems to be deteriorating just a bit.
With the extreme changes in the weather, the garden adapts as best it can.



I've recently rediscovered the joy of eating broccoli.
Faye & Lynn trim off the tips after the main head is harvested.
So tender, so delicious and so good for you!



The brussels sprouts have a cabbage-like center.
Most folks don't eat it, but it is edible.





We worked today on rearranging a few things in the garden
to make room for more salad fixins.



We transplanted a lone Celebrity tomato to replace one that hadn't made it.
To see how Lynn plants his maters, read this.




We also transplanted a few lettuce seedlings into bigger pots.
The Red Salad Bowl lettuce finally made it into my goodie bag!
 It's my favorite of the several varieties grown here.



Some of the older lettuce had started to bolt.
See the white center?
 That's the beginning of the end.




Once the lettuce bolts, bitterness is what you taste.
Fortunately, Lynn uses successive planting, 
so that customers don't have to do without very often.


pineapple tops awaiting planting



Lynn has a wide selection of tools in his garage.
This is stuff that is not easily found.



These screwdrivers are called Quick Wedge,
and the company is USA-based.



From their website-

"Double-split blade and powerful wedge-type action 
takes a positive grip inside the screw slot. 
Reaches screws in tight, hard-to-reach places, 
even a space not much larger than the screw head itself."






 Feeling so grateful for Farm School
and all that it has taught me thus far.
And so thankful for my time with the farmer and his wife.

The Farm School series started here.



Our Simple Homestead Blog Hop