State of the Garden

Chefs Garden Winter Sunset

Our daylight hours have dropped below ten per day. The plants will still grow for the next three months but will be slow. We find this especially noticeable with the micro-greens. What took two weeks from seeding to harvesting in summer doubles to four weeks before being harvestable.

Micro-greens

Speaking of micro-greens, we have a steady supply. We’ve increased the amount of sorrel we plant each week as it’s one of the favorite micros but the slowest to grow.

Lettuce

Chefs Garden Lettuce

Lettuce is in fine form. We’ve dedicated the majority of the stock tanks in the greenhouse to lettuce production. We still have some lettuce outside, which we are harvesting as soon as it reaches a decent size.

Winter Squashes

Chefs Garden Winter Squashes

Winter squashes are all harvested! Ask us before ordering from outside. As you can tell, a good amount needs to be eaten.

Sweet Potatoes & Elephant Garlic

Sweet potatoes and elephant garlic were also harvested and are awaiting use. We take those to the kitchen as requested.

Sunchokes

Chefs Garden Sunchokes

Keep using the sun-chokes. We have yet to work our way through half of the crop. All the stalks in the photo are attached to the tubers, which is the part of the plant used.

Radicchio

Chef's Garden Radicchio Harvest

Start using the radicchio as it is forming tight heads quicker than anticipated. I’m blaming the wonderful sunny and warmish September-October. Just the same, we will start the seeds later next year. Of course, when we do that, September and October will be exceptionally cold and wet! One can’t outwit the weather.

Cauliflower

Chefs Garden Romanesco Cauliflower

We are harvesting the cauliflower as the heads become ready. This week, you will start seeing some Romanesco cauliflower, the “math plant.” Who looks at cauliflower and thinks about Fibonacci numbers??

Come on out to the garden to see what else we have growing. 
-Anna