Pulaski

Marketplace 5-26 from 4-8

Here is what we’ll be offering at the Marketplace, Pulaski, tonight: 

 Loose leaf, spring lettuce mesclun  Fresh dill 

  Beautiful mix of kales 

 Collard bunches 

 Stunning five color Swiss chard bunches

And not pictured…cuz I forgot…Chinese lettuce (really a delicate cabbage) heads. 

Hope to see you soon! A

First farmer’s market of the season – 5/19 from 4-8, Pulaski

Farmer’s start thinking about a market’s opening day on the last day of the market! And here it comes….opening night at the historic train depot in downtown Pulaski, VA. Join us at the Marketplace farmer’s market, May 19th from 4-8. This market has a lot to offer including many new vendors, featured food preparers, music, beverages and activities for young and old. Here is what is planned for tomorrow evening (visit the Marketplace website for a whole calendar):

We had a work-filled weekend, and we got much accomplished…yet we are still behind in our production. However, we have every intention of being at opening night. We may not have much…but here is what I plan to bring:

  • asparagus
  • loose leaf lettuce mix
  • braising mix (may have some flea beetle damage)

I’ll provide an update on harvests tomorrow…check our Facebook page for details. Hope to see you there! A

The-MarketplaceLogo-web-01

Crisp weather

We had our first “felt like fall” weekend where our overnight temperatures fell into the 30s. Luckily for us, we had no frost and stayed toward the upper end of the temperature range. Still, it was a chilly, crisp weekend. As much as I love the promise and excitement that comes with the first warm days of spring, I find the crystal clear skies and nip of a fall breeze invigorating. We had a busy weekend that mixed business and pleasure (market day and winery tour with friends), but we were able to protect a good many of our crops for that “just in case” possibility of a killing frost. Farming on a ridge with some (usually) stout westerly winds can be a challenge weather-wise.

Covered in case of frost

Covered in case of frost

These covered rows contain lettuce mescluns, mustard mesclun, radishes, turnips, head lettuces and beyond the row of zinnias (just can just see the tops of more row covers) are the greens (bok choy, Chinese lettuce (which is a cabbage), tatsoi, kales, collards, chards, arugulas).

At any rate, with the weather warming up again this week, I have a little more time to deal with what is still growing in our fields. Our average first frost date is October 15th for our area. The clock is ticking! It is time to get busy in the kitchen and do some more preserving of veggies!

Winter prep

Winter prep

As you can see in the back ground (behind the shed) there are just a few covered rows (green beans) surrounded by a lot of nothing. The bare spots have been seeded with a cover crop mix (oat and Australian Winter Pea). After tomorrow’s market, any beans that are harvested will be canned. In the foreground are still very lush rows of carrots and beets. These rows will get mulched and row covered with hopes of over-wintering these crops for continued good eats. To the left of the shed and that bare ground are the peppers and herbs. They are un-protected at the moment (had me holding my breath this weekend). I will start harvesting the hot and bell peppers throughout this and the following weeks and begin drying, freezing and canning. Eventually, that whole side of the garden will be in cover crop (I hope) and the front half will continue in production through the fall/winter.

Finally, our front yard has some contour rows that contain our fall planting of potatoes. They’ll get a nice, thick layer of straw mulch for over-winter protection. We had potatoes all last year, and it was wonderful to just go outside and dig up what we needed when we needed!

As for our market season, we are excited to head to our favorite community venue tomorrow (Oct 7th) – the Pulaski train depot. Our friends at the Pulaski County Chamber of Commerce are hosting a Harvest Craft Fair with a ton of vendors (including PTHF). There will be music, food and fun from 4 – 8. This event will mark our final official setup for the season, though we welcome anyone out to the farm if there is something you crave. I will keep posting under our Current Harvest Tab and on Facebook what we have growing. We also hope to keep up some deliveries to Annie Kay’s in Blacksburg.

So – that is what’s happening in the garden at the moment. Many thanks to our volunteers who came out yesterday to help with some of the cleanup (of finished summer crops) and weeding. Always amazing how much gets done when there are a couple of extra pairs of hands around. Hope everyone was able to enjoy the beautiful weekend and the lovely display of fall colors happening to our trees.

Market Updates

Well, it certainly feels like fall, doesn’t it? In accordance with this official change of seasons, many of the summer crops have been removed and the ground has been readied for (hopefully) a lush growth of cover crops.

Though things like cucumbers, tomatoes and summer squashes have come and gone, we do have some cool season crops starting to kick in. Ready to harvest are lettuce mesclun, mustard mesclun, arugula, Swiss chards in addition to our usual carrots, beets, peppers, cherry tomatoes and potatoes.

Hot peppers

Hot peppers

So, to update our market schedule, here is so info:

  • Today is our last market at Warm Hearth Village. We truly have enjoyed our time there and are grateful to the resident and staff support shown to us. We look forward to coming back in the spring!!!

 

  • Saturday, I will be at the South Main Street Blacksburg Community Farmer’s Market. I’ll be there the following Saturday, too. October 4th will mark our last market there for this fall.

 

  • Tuesday, October 7th from 4-8 we will be at the Pulaski Harvest Craft Fair event at the old train depot, our final formal market appearance!

As always, you can give us a call or come out to the farm. Hope to see you soon!