Holy Harvest!! We are currently at peak season as of last week and almost every chef is ordering from the farm. I think we are close to needing another delivery vehicle to fit everything. It is a wonderful feeling to be selling out of product but it also makes me realize there is room to expand. It would be nice to be able to have tomatoes to meet the demand….. Cough Cough, hint hint we need a high tunnel ;-).
Our peppers and tomatoes have taken off to the races. Peppers are in the lead and are amazingly beautiful! They have shown very little signs of fungal/ bacteria damage. I do not have the answer as to why they are doing better than our tomatoes other than maybe our tomatoes are slightly more fragile. As each year goes by I look and study very closely as to which varieties do the best compared to which varieties are in most demand with the chefs. There needs to be a happy medium as I would like to provide what the chefs want but it has to meet with what is possible for us to successfully grow. This is another reason networking and attending conferences during the off season is advantageous. You are able to learn from other farmers all over the state as to which varieties worked and didn’t work for them.
Cherry Tomatoes are a crop that is in very high demand with the chefs. I knew that so I purposely planted two extra 180 ft beds, making four out of the 13 beds dedicated to cherry tomatoes. That may not sound like a lot but when you are harvesting them it seems like an eternity. I picked varieties that are slightly larger but still tasty to compensate for the labor and make picking a little faster. We have sold out for the last two weeks and finally after some research last year and the previous years we have had a lot of success with the varieties planted. I am very pleased with this crop this year and we continue to sell out each week.
The entire farm is planted for fall. We harvested a bed of lettuce last week and immediately tilled it and planted a new crop of lettuce. NO EMPTY REAL ESTATE! Our goal, after the birds eating the seed fiasco, is to now have a continue rotation of Romaine from now until the end of the season.
As Justin, Terren and I are delivering Tuesday and Thursday mornings we try to scavenge food that the chefs might want us to try to give to us. This usually consists of pathetic faces and lots of belly rubs in front of the chefs. It seems to be working and we have been able to taste some AMAZING HH farm fresh food. Today we walked in with a delivery just as Jeremy was finishing up his watermelon gazpacho. Every ingredient was from the farm and it was like a party in my mouth, touching every taste bud and flavor profile.