Heirlooms-Cherokee Purple, Striped German, and Brandywine. We had a great 2020 season in our new greenhouses.
Lots of fresh herbs--basil, parsley, cilantro, rosemary, thyme, oregano, chives, and more.
One of our unheated tomato houses. Basil on both sides, lower and lean with 12 in spacing between plants. The whitE ground cover reduces albedo, weeds, and keeps our tomatoes happy (and tasty).
Beautiful, nutritionally dense blueberries. Our oldest son's favorite.
. View from mid-September. An early frost (by about a month) was hard enough to kill grapes and peppers, but the newly planted salad greens and spinach didn't mind at all. The greens should be ready by end of October. Clover in walking paths.
Kale is a great seller and one of our personal favorites.
. Braconid parasitoid wasps on hornworm. Cool to catch the IPM in action.
Clover in walkways, mesclun in beds. Wobbler overhead for evaporative cooling with shadecloth, 4 row pinpoint seeder, power harrow. Late July in a heatwave and drought.
First planting at our new farm with a gorgeous apple tree in front.
Succession of salad greens, greenhouses being built in the background.
Caddy corner view of the farm, mid- spring in our first year at Blue Heron in Woodward.
Tomatoes in the first greenhouse at our new site. Insect netting on the sides, lower and lean trellis, and bumble bee hive for pollination.
Spring radishes in the kitchen garden. 2020.
We put in a small commercial crop of asparagus at our new farm in Woodward, which happens to be one of our favorites to eat.
Our horses, happily eating the first green flush of spring. Mairead is a wild mustang from Oregon we got through the BLM, munching away in Pennsylvania.
Our first farm in Philipsburg: A succession of salad greens and spinach (May 2018).
Our first farm in Philipsburg: Late afternoon light (May 2018).
Our first farm in Philipburg: First spinach of the year in early April 2018.
Our first farm in Philipsburg: Week 2 CSA pick-up in our 2018 season. We had: scarlet turnips, Niseko turnips, red beets, kohlrabI, head lettuce, bok choi, radish, purple scallion, sugar snap peas, broccoli, salad greens, oregano, and thyme. In 2018 we had 9-16 items every week.
