Howdy folks, it's been a good week here. This was the end of the day Garlic Cleaning Bee with crew and family helping out:
We are working hard to get all this garlic cleaned so we can start bringing seed garlic to market and shipping orders. Give us a week or two more and we'll have it. In the meantime, send an email to firstname.lastname@example.org with any pre-orders or questions.
This is Hannah putting an "Elder-baby" in the ground earlier today. We planted 86 young Elderberry seedlings which we started from cuttings in the spring. We are planning to make syrup and things for the house, and sell the berries to brewers like Urban Farm Fermentory and the new Moderation brewery in Brunswick!
It's been a cool week, and we've been thinking a lot about fall coming. It's time to plant crops for winter harvest, and this is a picture of our big tunnel just chock full of kale and chard seedlings, with spinach going in next:
We'll be harvesting all the kale, chard, spinach, radishes, arugula, lettuce, and other greens we can this winter for market, as well selling storage crops and a few new value-added products we've been working up: 1) pure tomato puree 2) Hot and Mild Tomato Salsas 3) Salsa Verde (Tomatillo Salsa) 4) Black Garlic and maybe more! We have Garlic Scape Pesto available now from the freezer, as well as Pekin Duck. And pork is coming end of September! There's always plenty to eat and we're thankful for that.
There are 5 spots left in our Pork Butchery Workshop 10/1. Email us for more info or to sign up!
We'll be roasting peppers and offering great deals on canning tomatoes this weekend at market. Come see us!
Ben and the Whatley gang