. . . make light work. Jennie are I were feeling a little overwhelmed by the backlog of tomato and pepper plants needed to be transplanted in the last couple of weeks and this week. I sent out an S.O.S. to a few people and they showed up, gloves in hand, rainboots on feet, sleeves rolled up and we are now almost done.
It’s not just a matter of plunking plants into lovely soft soil. Rows of 30” width needed to be weeded, hilled, smoothed out with a rake and flattened. Then the extremely heavy roll of plastic mulch (made of non-GMO organic cornstarch which breaks down after the first year of use) needs to be rolled out to cover the 50’ long rows. We dig trenches on either side of the mulch and then bury those sides so the wind doesn’t blow it all away. We then cut slits in the plastic, dig a hole large enough for each plant, THEN we plunk each plant into its space, covering each one with the soil we removed from the hole. It’s a lot of work and we are so very grateful to Marg, Kelly and Lisa for getting us through this stage. Tomatoes and sweet peppers are all in the ground now and we’ll get the outside hot peppers in over the next several days.
Tom’s been loving the tractor. He jumps into the seat, turns the key and goes – for hours and hours – moving soil, rocks and wood. He cuts the grass in the field. Our lawn mower is in the shop so he’s been trimming with the weed trimmer where the tractor can’t go. We are grateful for Tom making our gardens look like gardens again instead of the hayfield they resembled a week ago.
Thomas will be pounding stakes into the tomato rows so we can start the Florida weave in a week or so. The tomatoes have only been in for many days really and they’re already forming suckers. If you follow me on facebook you saw me post to get yourselves out there and remove those suckers or you’ll have a jumanji effect in your garden. Each sucker (the new leaves that form in the crotch of the stem and an already existing branch on indeterminate tomato plants) produces an entirely new plant, which if you have only a couple of tomato plants is not such a bad thing and if you have space for the hugeness of it all. But in a garden bed with hundreds of plants it gets totally out of control and you end up stepping on plants in the aisles and can’t reach, or even see, the tomatoes themselves for the leaves.
You know I’m always thinking of you and the foods you like so we started producing microgreens again. They should be available the week after next, or sooner, I’ll let you know.
I haven’t forgotten about the workshop for growing microgreens and sprouts. I’ll let you know the date once we get the last of those hot peppers in.
Garlic scapes should appear in a week or so.
Some radishes have chosen to be ready this week, some are waiting a little longer. We have a few handfuls of green onions ready so far.
Build Your Best Salad
Lettuce heads are a pretty good size so I offer them to you in a mix before it gets hot again and they bolt. The mix includes a variety of some of the following beautiful colours: Black Seed Simpson, Boston, Heirloom Iceberg, Heirloom Romaine, Red Deer Tongue (funny name), Red Salad Bowl, Speckled and Tango. You can choose a bag of your favourite varieties or leave it up to me – mwah ha ha ha.
Here’s what you can eat from here this week:
APPLES, organic, dehydrated $2 snack bag
CHARD (aka Swiss Chard) $3 bag
Edible FLOWERS $3 / bag
Green Onions NEW $2 / bunch
HERBS, fresh: Chives, Citrus Thyme, Dill, Lemon Balm, Marjoram, Mint, Nettle, Oregano $3 / bunch
Lettuce Mix: NEW $4 / bag
Mustard Greens (red and green) NEW $3 / bunch
Radishes NEW $3 / bunch
Red ORACH $4 / bag
SALAD GREENS, washed and table-ready $6 / bag
SPROUTS $3 / bag
Broccoli Brassica Blend (broccoli, broccoli raab, radish, mustard & arugula)
Sandwich Booster (clover, alfalfa, radish & mustard)
Spring Salad Mix (broccoli, radish, red clover & alfalfa)
TOMATO SAUCE $6 /500mL jar sealed – very few jars left now
Tomatoes, frozen whole (Gardener's Delight - ping pong ball size) $2 / pound
I look forward to receiving Your Special Order. Call or email me with amounts you’d like and any questions.
Until next post, have a great every day.