Preparing the High Tunnel for Fall
The beds in the high tunnel are prepped and ready for Fall crops! Our process differs slightly in the high tunnel than in the field as we do everything by hand rather than using our BCS tractor. The first step for bed prep is to clear the area of any previous crops and weeds. Then, we spread a layer of compost and organic fertilizer over the tops of the beds. The last step before planting is to use a rake or the back of a hoe to gently incorporate these implements into the soil. Make sure to check back next week to see what we’ll be planting here!
We are excited to share that the first succession of fall crops that were sown in the greenhouse are beginning to germinate! In addition to the butternuts and pumpkins we started a couple of weeks ago, we’ve also seeded kale, Swiss chard, Napa cabbage, and pak choi. For this first round, we’re focusing on crops that have proven to be more heat tolerant in past seasons. Seeing these plants pop up has us excited for a new season and hopeful that the heat will soon begin to subside.
After a brief lull, long beans are back in season. These gorgeous, lengthy beans are best enjoyed cooked rather than raw. They can be stir-fried, steamed, roasted, sautéed, or pickled. One of our farmers loves to stir-fry chopped long beans with toasted peanuts, sesame seeds, raisins, and chili oil (or salsa macha) and serve it with a drizzle of honey. It makes for an amazing summer side dish! We’ll have long beans for you to try at the Farm Stand this weekend.
In Season at the Farm Stand: Long Beans, Malabar Spinach, Armenian Cucumbers, Eggplants, and Okra.
