Harvest Day

Wednesday is Co-op day. We market our surpluses with the Fresh Food Revolution. On Wednesdays Roni and I get up extra early to harvest, wash and package our surplus. Early in the morning when the dew is fresh and the air is cool and crisp the garden has a certain quality that is hard to describe. The soil gives off an earthy aroma; the air is sweet with the fragrance of the forest. Our connection to mother earth is affirmed and we are rewarded with nutritious and delicious produce. At least for now, we are still in a honeymoon period were the work while tiring is also enjoyable. Today we harvested 4 bags of Rocky Top Lettuce, one bunch each of Arugula, Rainbow Chard and Bloomsdale Spinach.

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Bean Pole Raising

bean poles assembled

Yesterday we raised some bean pole tepees. Roni made a few that were done in reverse with a large branched tree limb sticking up and spreading out. As we took care of this task, which seemed simple but wasn’t, I couldn’t help but think of all the millions of people over the centuries that had done a similar task.

Think about it how many kingdoms and empires were based on the productivity of beans. The humble bean has be co-evolving with humans since Mesopotamia. The product of just a few seeds can feed many providing a protein rich meal without the need to follow herds around. Amazing to think about really.

Beer Break

We planted 3 variety; Bolita, Cherokee, and Soy. Bolita is a high yielding brown bean. Cherokee, a black bean, is said to have been carried on the “Trail of Tears”. We got them from Baker Creek Seeds.

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The final row of Tomatoes are in the ground!

For the first time we grew our tomatoes from seed. This has already been a rewarding process even before our first tomatoes appear. All six of our tomato varieties are heirlooms; Orange Banana, Hssiao (orange cherry), Amish, Stupice, Tomatillo, and a blend of heirlooms that will be a fun surprise as the fruits begin to form.

Our 1st rows already stand 2 feet tall.

At risk of being overly ambitious we have 40 tomatoes plants in the ground, 6 to 8 of each variety. We planted them in mounded rows with their roots and lower stems buried near the surface. This helps to heat up their roots which will promote more growth and a larger harvest. The mounded rows also have a soaker hose buried just below the roots, this should help maintain even moisture.

Recently planted tomato row

We plan on preserving as much as possible but there will surely be extra we plan to market at the Fresh Food Revolution Co-op as them become available.

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