Farm Stand!

From August 17-28, we will have our annual farm stand out on the farm. Please stop by if you would like to purchase fresh veggies! We will be open from 12-4pm on weekdays. We will be selling tomatoes, onions, garlic, flowers, herbs, zucchini, cucumbers, lettuce, carrots, beans, broccoli, peppers, beets, and much more! We cannot accept cards so please bring cash.

Rain, Rain Don’t Go Away

It’s been a while since we’ve been out on the blog, but it’s raining (finally!!) and we’re back! While we’ve been harvesting quite a few tomatoes, zucchini, chard and collards, the lack of rain is starting to get to us.  The lack of rain is turning the soil to dust and the zucchini are slowing down as there is only so much irrigation that we can do.  Not to mention, the chicken coop bean trellis (aka Club Zucchini) is at a standstill.

The amount of ground water that is expended in irrigating crops can skyrocket quickly.  This can be seen in how little a two gallon watering can wet the ground.  With overhead irrigation we are able to soak the topsoil, while two gallon cans can only soak the top fraction of an inch at a time.  You could imagine how many two gallon cans would be necessary to do the same damage.  Everyday water use from washing vegetables (10 gallons per wash tub) and ground irrigation capable of dispensing hundreds of gallons of water in hours, means that any opportunity to cut water consumption is greatly appreciated.  Not to mention Mother Nature can do a much better job than we could hope to do.  Naturally available consistent coverage and soft water as opposed to hard ground water make a good rainstorm the best watering we could hope for.

Visit to Lincoln Peak Vineyard

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On Thursday July 23rd, we visited Lincoln Peak Vineyard in New Haven, VT. Sara Granstrom kindly gave us a tour of the vineyard and taught us about the process of growing, pruning, and ripening grapes and making wine. Although it is hard to believe that wine grapes can grow in the Vermont weather, Lincoln Peak grows 10 hardy varieties that can survive the winter.

Garlic Harvest 2015

This weel we are harvesting garlic! It has been in the ground since October. After we pull it from the ground, we clean off all of the soil and clip the roots. Then we lay it out on tables in the big hoop house to dry for about a day. Then we tie them in bunches of 6 or 7 and hang them in the shed.

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TOMATOES!

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We finally have some tomatoes! The warm weather this weekend has been great for tomato growth. The Sungold tomatoes (orange cherry tomatoes) are ripening faster than we can eat them along with some other larger bright red tomatoes. The results from the taste tests are in and the ruling is delicious.

Visit to Green Mountain College

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Last Thursday we visited the Organic Farm at Green Mountain College in Poultney, Vermont. They have a much larger farm than we do, and they have about twice as many full time student workers. We met some students and we compared our farms and had a tour of their land. They focus mainly on animals, which are a lot of work and require a lot of land. They have pigs, goats, chickens, and pheasants. After our tour we ate a freshly prepared lunch of entirely food from their farm and a little bit of Addison bread and cheese.

Fried Green Tomatoes

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Last week we visited Spencer Blackwell’s farm, where he grows a large variety of vegetables.  On his generous tour he showed us his extensive tomato growing hoophouse, including his thinning and pruning procedure where he keeps his tomatoes in check by cutting back leaves and “suckers”(alternative growing tips) as well as reducing tomato clusters to about four.  We decided to thin some of our tomato clusters this week, the result being a big bag of green tomatoes with which we were able to fry and create the classic southern food.

While there were plenty of green tomatoes to remove, we are also beginning to see ripening in our hoophouse with an eggplant, peppers and even a few bright orange sungold cherry tomatoes.  As for vegetables getting close to harvest out in the garden, we have more herbs than we know what to do with, baby zucchini, snap peas and flowers(many of which are edible, including daylily petals, which taste like peach rings).  The garden is really starting to get going so come out and take a look!