Wednesday, November 4, 2020

The life of an onion

These are onion seed heads we harvested mid-summer and let dry down.
These are the onion seeds (black dots) with chaff.  It's often not necessary to get homegrown seed perfectly free of chaff.  In this case, the chaff and seeds will all get planted without issue.
We planted those seeds yesterday in an outdoor bed.  This is a little later than ideal, but the onions will be fine.  The seeds were planted in rows and covered back with dirt.  We watered them in and covered the bed with old storm windows to act as a mini-greenhouse.  They should start to germinate in a week or so.  They will grow some more this fall then pretty much go dormant all winter.  Come late winter they will finish growing into pencil sized onion plants we will transplant out in garden beds.  They will make bulb onions around June/July.  We planted Red Stockton and Yellow of Parma seed we'd saved and purchased Walla Walla seed.
As we harvest bulb onions during the summer , we set aside three dozen or so of the biggest and nicest shaped of each variety for seed.  These we bunch up and hang in an outbuilding until fall.
Then late October/early November we plant these bulb onions in a garden bed.  They will grow a little in the fall then become dormant over the winter.  Late winter they will grow into what looks like a bunch of green onions.  Then in early summer they will send up flower stalks.  Then they will flower and set seed.  Once the stalks are mostly dried down, we'll collect the seed stalks and heads to dry for the rest of the summer.  Those seeds will then be used to plant onions in the onion cold frame in the fall, and so the cycle continues.

CSA Share

Lettuce mix, Chinese cabbage, kale, Nancy Hall sweet potatoes, sweet peppers, carrots, arugula

 There is still plenty coming from the garden.  Pick up at the farm or let us deliver to your house in Statesville.

Monday, October 26, 2020

TOKYO BEKANA



Our favorite seed catalog, by far, is Southern Exposure Seed Exchange in Virginia. They specialize in open-pollinated varieties for the mid-Atlantic and Southeast. Over the years, we've come to trust them like a garden friend; if they recommend something, it's likely to be a winner in the garden and at the table. So it was through them that we came to grow Tokyo bekana for the first time this fall. Here is their description:" great salad green - fast-growing plants make enormous loose heads of light green, ruffled leaves. Very mild - almost lettuce-like in flavor - with good frost tolerance." And just as promised, it is tender and mild with a nice crunchy mid stem. We've mostly been enjoying it chopped up as a salad on it's own or mixed with lettuces. It also is nice cooked as you would a Chinese cabbage.

Monday, September 28, 2020

Eggplant pizzas


  Not a fan of eggplant? These eggplant pizzas might change your mind.
  Peel the eggplant and slice into 1/2 inch rounds.   Butter both sides lightly and roast until tender. Add tomato sauce and cheese and return to oven until cheese is melted.

Wednesday, September 23, 2020

We're getting some fall color around here

 

Kale, radishes, shitake, cherry tomatoes, potatoes, snacking peppers, bell peppers

Thursday, May 21, 2020

CSA share

Radish, green onion, green garlic, beet greens with small beets, head lettuce, yukina savoy, strawberries, TN red sweet potatoes

Tuesday, March 24, 2020

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Want to know what we have available for pick-up at the farm or to find out about drop-offs in Statesville?  We send out a regular e-mail to keep you up to date.  Sign-up by contacting us through our Local Harvest account (see the link on side of blog) and let us know your e-mail address and approximate location to get on our e-mail list.  The hens are laying generously right now and we still have overwintered greens and root crops, with new spring crops not far off.  It's a beautiful time of year on the farm.