A Little Off The Top

Last week students and farm staff got some tips on fruit tree pruning from Noah – on loan from Soergel Orchards. We put what we learned to use in the permaculture orchard in the student garden.

Greening Up

With the increased daylight and temps staying on the nicer side of freezing, the greens in the solar high tunnel have been really taking off.

Going, going…

Gone. Finally, the coldest February in recent memory is done, and here we are at the end of March on the fast track to April! It’s officially spring – and the action is picking up all around the farm.

Before we close the door on winter though, it’s worth noting that our first year of winter production in the solar high tunnel totaled approximately 340 lbs. of greens!

Or, another way of thinking about it – we harvested an average of almost 4 lbs. per day all winter long.

Winter Harvesting

We’ve been delivering 50-60 lbs of greens & radishes a week to the Chatham’s dining services this winter. Follow us on a day of harvesting, cleaning, packing, and putting the greens to bed here!

On this day, we delivered 55 lbs of lettuce, arugula, tatsoi, and spinach, along with 28 bunches of radishes to dining services. (Click on the images for captions)

Green Washing

It’s mid February and we’re continuing to produce plenty of greens in our Solar High Tunnel. We also harvested our first bunches of bright red and white radishes!

Smiling Shiitake Logs

As I was leaving the farm yesterday, I looked up and noticed our pile of inoculated shiitake logs smiling back at me.

A happy pileThis year, I have been working as Allen Matthews’ Research Assistant on a project focused on market assessment for forest-grown shiitake mushrooms in the northeast. As we work on our research, in coordination with shiitake producers around the region, we all are looking forward to harvesting more delicious forest grown mushrooms when the weather warms.

It seems that the logs are enjoying the winter just fine though.

Smiling shiitake log