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A Tomato Update

January 18th, 2023

Look how big our tomato seedlings have gotten! Did you know that tomatoes require a big commitment to grow in our climate? From the time we plant the first seeds to the very last tomato that’s harvested we will have invested 6 months of time! There are very few crops we grow that require that much of our time and attention but we eagerly do it each year because we know you love tomatoes as much as we do! Now that our seedlings are sizing up, we can start brushing them with our hands (pictured above) to simulate wind and encourage them to strengthen their stems. We’ll check back in a couple of weeks with another tomato update!

We planted 7 new rows of winter crops this week in order to make up for the last of the losses from the freeze. We intentionally planted these veggies in the northern rows of our main field to leave what we consider “prime real estate” open for our tomatoes! This will be one of the last rounds of winter crops we plant before we officially shift our focus to spring varietals. Among the veggies planted were broccoli, cauliflower, Swiss chard, and kale.

Just in case you missed the announcement in our monthly market email, our farmers market will be shifting to brand new winter hours beginning this Saturday, January 21st. Our new hours will be 9am-1pm every Saturday, rain or shine. We encourage you to join us and check out our awesome lineup of local vendors, like Stuffed Brunch. They offer bite-sized brunch treats that bridge the gap between posh brunch food and the fast-paced lifestyle of today's world. They sold out last week so make sure to get there sooner rather than later!

Upcoming Events:

  • Farmers Market on Saturday, January 21st from 9am-1pm

  • Farmers Market on Saturday, January 28th from 9am-1pm

  • Meet the Farm Tour on Sunday, January 29th at 1:30pm (reserve your spot here!)

Currently in Season at the Farm Stand: Spinach, Carrots, Hakurei Turnips, Watermelon Radishes, Beets, Brussels Sprouts, Kale, Collard Greens, Swiss Chard, Cabbage, Romaine Lettuce, Bok Choy, and Fennel.


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