Planting Tomatoes and Preparing for the Freeze

January 11th, 2024

Last week we planted seeds for our tomatoes in the greenhouse and this week they’re just beginning to germinate! We’ll be growing a mix of cherry, slicer, and paste varieties. Traditionally, we plant our tomatoes during the first week of January in order to allow for a month’s worth of growth before potting them up. This year, half of our tomatoes will be going in the field while the other half will be planted in one of our new tunnels. The great thing about growing in the tunnels is that they will allow us to transplant our tomatoes earlier since we don’t have to wait for the last frost date!

All of our tunnels are fully planted! We sowed the third tunnel (above) with seeds from various different baby greens. So far, we’re seeing much better germination in the tunnel since we’re able to keep everything evenly watered. The baby greens planted in the third tunnel (below) will provide us with a quick-growing option that will be harvested before we need the space for spring crops. All of our tunnels will help buffer our shoulder seasons along with any issues we encounter with extreme weather.

We were able to make it through the entirety of 2023 without any freezing temperatures. Our mild streak will end next week as we brace for a couple of nights with lows in the 20s! In order to minimize our losses, we’ll be bulk harvesting crops for storage like carrots, beets, and cabbage. Our most cold hardy crops with the best chance of survival in the field will be covered with frost cloth (below). We’ll also be covering most of the crops within our tunnels. In order to prepare for any losses in the field, we’re seeding a round of crops that will be able to make the transition from winter to spring. Stay warm next week!

Upcoming Farm Events:

Next Farmers Market: Saturday, January 13th from 9am-1pm

Currently in Season at the Farm Stand: Sugar Snap Peas (limited), Broccoli, Cabbage, Napa Cabbage, Carrots, Salad Turnips, Beets, Fennel, Scallions, Salad Mix, Kale, Collards, Swiss Chard, Red Butterhead Lettuce, Mustard Greens, Chicory, Dill, Parsley, and Cilantro.