Farm School Winter Series Week Six

The winter garden is in full swing here at
Farm School.

We couldn't have asked for a better day to get to work.
Things are poppin' up all over the place!

The seedling trays are soaking up the sunshine.

These leeks will soon be transplanted

so that they have room to grow.

I'm looking forward to bringing some of this thyme home.

We use it on everything from chicken to potatoes.

The dill is filling out nicely.
Lynn mentioned that it does better when it is periodically pruned.

The newly planted okra doesn't really like the cooler overnight temperatures,

but Lynn is trying to get a head start on this crop.

They sold out of the last of their pickled okra a week ago.

The Celebrity tomatoes are faring well

as we haven't had a true freeze this season.

Have you been to Peaville lately?

Things are exploding here!

The sweetest peas yet are being harvested abundantly each day,

as the vines reach for the sky.

Luscious morsels, these.

The lettuce, peas and broccoli share space on this end of the garden.

So much good food, so little time...

The Red Salad Bowl on the right here is a favorite,

but I have to admit, I'm satisfied with any mix I get.

More lettuce can be found on this end,

along with New Zealand spinach, kohlrabi, herbs and rows and rows of broccoli.

This is where Faye picks the lettuce I bring home at the end of my workday.

Are these scallions a sight?

Two rows are making progress, 

despite the past couple of weeks of overcast skies and dipping temperatures,

with another due to be planted in the next few weeks.

This Hamlin orange is the smoothest citrus I've ever felt.

It's an early growing variety and is extremely sweet.

You can read more about it here.

Lynn stripped the plant clean 

and showed me where the new growth is coming in.

These will be shared with friends.
Pesticide-free orange juice is almost impossible to find these days.

The broccoli has been a bit stunted 
because of the lack of sun in the past few weeks.
The heads are usually more full and rounded,

but there are plenty of tips to enjoy,

and the taste is not adversely affected by the wavering weather.

Lynn showed me his harvesting technique for these sumptuous treats.

The stem is cut at an angle (using a wicked-sharp knife),

directly above a leaf.

More shoots will develop into edible tips.

We eat these steamed with just a bit of olive oil, salt and garlic powder on them.

Talk about tender, they practically melt in your mouth.

These are loquat and are a late winter fruit.

They are quite delicate and can be enjoyed from February through May.

These lovely beets went home with me
and made me a very happy camper.
I started singing an old Sonny & Cher song with a twist,
"The beets go on, yeah, the beets go on..."
Even Big K had a second helping with supper.
Here's how we prepare them.

It was a productive day 

What a gift to spend time outside

enjoying God's bounty.

Wonderful weather, dear friends,

and knowing that we are moving the dream along,

one shovelful of soil at a time.

Our work here has contributed
to others nurturing their own health
 by finding pleasure in the simple act of
savoring what God has provided.
It's amazing to be even a small part
of the big picture.

Want to find out how Farm School got started?
Read this.