The weather has taken a turn for the cool lately, and the leaves are starting to turn. But we’ve had a late surge in production of our summer crops, leaving us with lots of eggplants, tomatillos, peppers, and even tomatoes. … Continue reading
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A few chilly nights earlier in the month seem to have knocked back the caterpillars, and now our winter bed is thriving, with five rows of lettuces, kale, chard, carrots, radishes, turnips, beets, rutabagas, leeks, fennel, spinach, and other assorted … Continue reading
“Hey, Logan,” I asked. “Have you ever tried to grow fennel?” “I have, but it always bolts,” she said. And that’s why I ran right out and bought fennel seeds after another workday at the greenhouse. Based on our experience … Continue reading
There’s an aura of voluptuousness inside the greenhouse, with squash vines spilling over into the walkways, tomatoes getting waist high, and stalks of lettuce going to seed. Today, after excusing myself a few times when tromping through squash leaves, I … Continue reading
Sometimes, a piece of information falls into your lap at precisely the moment you need it. That’s what happened when I read “Yes, Carrot Tops are Edible…and Delicious” in Gilt Taste, a new online magazine and specialty shop selling artesanal … Continue reading
We don’t really know why the deer, woodchucks, and rabbits haven’t been feasting on our greenhouse crops. For about six weeks, the garden has been easily accessible. First the sidewalls were up, and then we rolled the greenhouse off the … Continue reading
I asked people in our group how they’d been cooking from the greenhouse lately. Lydia said, “I am just a fan of sautéing some onions and garlic and throwing in anything we picked from the greenhouse. I cook it for … Continue reading
A few of us met at the Winter Bounty greenhouse yesterday for a workday. It was my first visit in weeks, and what a transformation! Where there had once been a path through the snow, there now was bare muddy … Continue reading
A week or so ago, I attended a screening of the documentary Food, Inc., at the Cary Institute. It was a thorough demolishment of “food as usual” in the U.S., covering the now-familiar ground of feed lots, high fructose corn … Continue reading
We’ve reported earlier on three qualities we observed in our vegetables this winter: the supernatural sweetness of flavor, the propensity of the foliage to flatten to the ground, and a purplish cast on much of the foliage. We found more … Continue reading
