5/13/2012 One Hot Mother's Day of WorkIt might have been a beautiful Mother's Day, but we finished working on the greenhouse despite the heat and the humidity inside it! We installed a 40% shade cloth, which is recommended for greenhouses in New England.
5/12/2012 Big Changes At The FarmWe have been working hard here at the farm getting ready for the planting season. So far we have planted the onion bed, some seedling broccoli plants grown inside this winter and the tomato seedlings. We are currently working on a perennial herb bed near the new shed. Lots to do to get all of the plants in the ground next weekend! Looking forward to a wonderful growing season and huge harvest come late summer early fall!
4/21/2012 The Newest Members of the Flock!
We have already planted celeriac root and eggplant seeds, this weekend, tomatoes and peppers. We decided to use a different seedling starter system to start the seeds. This year we are germinating the seeds in foam plugs suspended in a floating tray, then we will transplant the seedlings to seedling soil once germinated. In order to keep the seeds warm and moist, we decided to build a small greenhouse to start our seeds. We decided that the basement was too cold, and the kitchen, though sunny, could also be too chilly for our seeds, so we purchased new grow lights, and wrapped a metal shelving unit in plastic to keep heat and humidity in and keep cold drafts out. It is working beautifully!
The Chickens and Ducks have been busy this winter gaining weight and foraging for bugs- without the cold snow to contend with, the chickens were able to enjoy a lot of free range time in the yard looking for tasty morsels! The Farm Stand is now open with chicken and duck eggs. Pick your own dozen, $3.00 per dozen! Enjoy the weekend! 12/9/2011 December Carrots I waited patiently for the ground to thaw this morning so I could free the carrots from their chilly grave. We stretched the carrot harvest as long as possible knowing the risk that a solid freeze would surely kill them. Their delicious fate is now sealed in my culinary hands.
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Teresa Fuller
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