Tag: spring produce

Spring at Perkins’ Good Earth Farm

What’s growing in you garden?  Even though we’re taking the spring off from selling produce, we’re still growing a small garden for ourselves and enjoying our perennial produce.

DSC02369

Chives

DSC02370

Bed of greens

DSC02374

Garlic Field

DSC02371

First time growing shallots – we’ll see how it goes!

 

DSC02372

I reminded Asher NOT to pick these lovely white flowers, at least if he wanted strawberries in the near future. 🙂

 

 

 

 

Farm Update: Building Projects, Fall Shares, New Intern

I feel a little bit like spring busyness snuck up on me this year, maybe because we were gone for the week of spring break (yay for Legoland and Manatee Springs State Park in Florida!), or maybe because I was picking daffodils a this past weekend in a snowstorm.

cropped-DSC09445.jpg

Photo Credit: Anne Kingma

No matter the weather, I’m always happy for spring, even though this spring will be a little different for us here at Perkins’ Good Earth Farm.  The only thing we’ve planted so far is–gasp–our garden!  That’s right, the high tunnel is empty of green except for my winter kitchen herbs.  Why, you may ask, this dearth of spring produce?  

Our goal for this spring and summer is to build another high tunnel and a packing shed/walk-in-cooler, two structures we need to expand our Fall CSA program and move us closer to Dan transitioning into full-time farming.  And since there are truly only so many hours in a day, we decided to focus our energies on building structures for a season so that we can grow more delicious veggies for many seasons to come.  (Okay, okay, we are growing early cherry tomatoes, lunchbox peppers, and green beans for Valley Kitchen this summer.  We couldn’t help ourselves.)

So even though we won’t have spring produce, we will have garlic scapes in June, garlic for sale in late summer, and you can sign up for a fall share right now by visiting our storefront.  Oh yes, and we will also have kale for sale this summer!  Remember that biochar research project we were part of last year with Purdue University?  Well, we’re on to year two, and this year we’re growing Red Russian kale with the help of our new intern, Matthew Ford, who will be starting in mid-May after school gets out.

2016 Intern: Matthew Ford

Matthew, originally from Valparaiso, is a sophomore Economics major at Wabash College.  He’s the Social Chair of his fraternity (Beta Theta Phi), VP of the Outdoorsman’s Society, a Committee head of WAR Council (Wabash Acts Responsibly)–and farm intern at Perkins’ Good Earth Farm!  We’re really looking forward to working with Matthew, and we hope many of you get a chance to meet him throughout the spring and summer.  He has large shoes to fill after the wonderful intern we had, Sarah Lindvall, but we’re confident he’ll do a great job!

 

Goodbye to Winter

Such is the name of the piano song my 6-year-old Harper just finished playing, and he couldn’t have done so at a better time.  Goodbye, Winter!  Hello, Spring!  And hello to all these gorgeous little babies growing in the hoop house.

  IMG_3753 IMG_3737 IMG_3745

Yet, growing up in the Midwest, I do have a soft spot in my heart for the wintertime, especially when working on a vegetable farm.  When daylight drops below 10 hours, and the temperature plummets into the negatives, we take a break from growing and harvesting and instead reflect on the past season and plan for the future.

So as the snow fell and the gray skies took over, Dan and I thought about how we could make Perkins’ Good Earth Farm better.  We read books—Vegetable Literacy by Deborah Madison, Restoration Agriculture by Mark Shephard–listened to podcasts like those in Chris Blanchard’s Farmer to Farmer series, rethought what it means to host a Community Supported Agriculture, and discussed biochar and agricultural practices with other farmers.  We dreamed, drew up plans, crunched numbers, and dreamed some more.

And, thanks to many of your votes for my recipe in the Dannon Everyday Chefs Better With Yogurt contest, we’re going to be turning a few of these dreams into a reality!  Our first big project will be winterizing the milkhouse.  (This past fall, the temperatures dropped below freezing just as the Fall CSA ended, which was cutting it a little too close for comfort as refrigerators do a great job keeping greens cool but not so great at keeping them “warm”, aka unfrozen!)  We’ll also be purchasing several tools and tractor implements that will make planting and harvesting more efficient.  

But for now, the big news is that spring sales are about to begin! Starting next week on April 23, we’ll be selling produce through weekly online sales, with sales opening on Thursdays at 5 pm and closing on Fridays at 5 pm.  Pick-up will be Monday from 3-6 here at the farm, or in Rensselaer from 11-2, depending on your preference.  Click here to check out our spring produce.  We’re so looking forward to seeing you all again!

 

%d bloggers like this: