State of the Garden

Chef's Garden Microgreens

Last month, we changed our propagation area by switching our soil heating cables to heat propagation mats. The result is that the micro-greens are flourishing. We have a good selection and have added beets and chard seeding to increase variety. We are still adjusting the temperature for optimum germination and growth. Currently, we have one table warmer, which is dedicated to germination. The other tables are 5 degrees cooler and are for continued growth. We move the plants from the warmer to more astonishing tables. So far, so good.

Celeraic

Be sure to let us know if you run low on celeriac, as we still have a decent supply to harvest.

Lettuce

We are growing lettuce in the greenhouse stock tanks. We harvest regularly and plant more weekly. I expect to see an acceleration in their growth rate as our day length increases.

Chef's Garden Lettuce

Purple Sprouting Broccoli

We will be able to harvest purple-sprouting broccoli in the next week or so. The older leaves show frost damage, but the new growth is pretty much untouched. The overwintered broccoli and cauliflower plants do not look pretty, but they produce lovely heads after surviving winter.

Chef's Garden Purple Sprouting Broccoli

Rosemary

We have plenty of rosemary for the new menu. It is in good shape. We are gradually cutting it back away from the walkway. By the end of summer, it will have completely re-grown.

Daffodils

It’s time for my daffodil update. This is the clump of daffodils that I photograph each year. One year, they were in full bloom 10 days from now, and the next year, they were a month later. So whether it feels like spring or not, it is just around the corner.

Chef's Garden Daffodils

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