It may be a new year but it is a continuation of our cycle at the farm.
We are in the midst of our winter garden with garlic as the first planting.
Needless to say, with our French and Italian cuisine,
garlic is an important ingredient for all 3 of the restaurants.
Garlic was planted just a few weeks ago
but with this unusually warm weather, the bulbs
are already beginning to show "their feet".
The ground seems to think we are closer to Spring than the calendar does.
Part of our January labors involve working the
raspberry and strawberry beds.
The raspberries were bountiful but some of the strawberries
did not fare as well this summer, so we will transplant raspberries there.
But we are keeping one strawberry bed that was abundant.
While Matt was consolidating the strawberry plants,
he discovered frogs in the bed he was clearing.
This is actually a good sign since amphibians
are the most fragile members of the ecosystem
and not all that surprising in our biodynamic farm.
We expect (and respect) the contributions
of the "good" insects and animals that
contribute to the health of the farm.
The frogs are sensitive to UV light and need shelter
in a semi-moist place but they don't harm the fruit.
Their job is to eat the "bad guys"—insects like slugs
that do harm the strawberries.
And even now in January, the strawberries are looking healthy.
Did you know that only the white blossoms produce the tasty fruit?
If you see a yellow blossom, that's a
|Still a few months to go before we are back picking|
|raspberries this Fall after bountiful summer crop|
We are now working with the raspberries in their bare root state.
It often takes years for raspberries to be established
enough to divide and transplant this way, so once again we are very lucky
This Western Blue Bird is supervising our work
with the raspberry bare roots.
We value his contribution and know that he may be back to steal a taste
but we are willing to share.
Thanks so much for reading this blog and
following our endeavors at the farm.
We hope to see you at the restaurants and
have you share the fruits or our labors here.
And please do post a comment if you are enjoying these chronicles,
have a story of your own gardening to share or ask us a question.