Farm life is cruising along at a much more mild pace. Over the weekend, we got all our seed garlic planted during the most glorious sun break that blessed us on Saturday. We planted several varieties, both hardneck and softneck. Our plan is to weave the soft neck varieties into garlic braids next year. Neither Brandon nor I have ever braided garlic before so we have something new and fun to learn in the coming year.
Our greenhouse is planted in five hundred bed feet of mesclun mix, spinach, and head lettuce. The only remaining transplanting to do now is our over-wintered onions that we plan on harvesting by June.
For our CSA members this week, we harvested celeriac. If you have not yet tried this vegetable then you are in for a treat. Celeriac, also known as celery root, has the flavor of parsley and celery with a super creamy texture when boiled or steamed. Any fine French cuisine chef will tell you that celeriac is the secret to making any soup amazing. Whether in soup, mashed with potatoes, or grated raw on a salad, this vegetable is sure to please your tastebuds.
With cooler temperatures on the horizon, we finally busted out the Agribon row covers for our radishes and salad turnip to help them size up a bit quicker and help deter pests from attacking.
Things have been winding down for me at my other farm job as well. I now have Mondays off and the break has been much needed. I will shamefully confess that I have not been the best at taking care of my body over the past several months and with all the workload slowing down I've been making time for regular stretching, massage and long baths in epson salts and lavender oil. Farming is not always easy on the body and it's important to take care of our bodies so we can continue to do this work for many years to come!
Blessings to you all,