Whitsend Market Garden

Hey All:

The field of food is shrinking quickly – all of the carrots, leeks, Brussels sprouts, and lettuce are either gone or bagged and ready to head for your table. Still some Kale, Chard, Green Onions, and Spinach under straw and row covers.

Work is now commencing on weatherizing the barn for next spring’s nursery. Last year, the barn was full of insulating bales of hay, but with less hay, the nursery is a little less protected. As Bulb Onions and Leeks start in late January or early February, some extra insulation is needed. I will be collecting bags of leaves from the woods to create my own “insulation bats” to line the exterior of the nursery. This should keep the warmth – generated by a small space heater, heat mats, and the grow lights - in the nursery. The real test will be if the power goes out…

New customers are welcome! If you are considering some fresh, certified organic local food, feel free to give me a call.

In the meantime, I’ll be getting a little more work done in the barn. I hope that I will have some extra time to write a few more posts and maybe finish that “curious food” essay that has been on the back burner since August. It is entitled “maintaining my cool”. I guess at this point I should re-write it with a more seasonal bent – how to keep myself and the produce warm in the shoulder season.

See you on Friday!!!


PS – The Farmgate store has ONE LAST DELIVERY for the season. Thanks for your support. If you liked what I had to offer, please consider the advantages of having a supply of fresh food from June to the end of October next year. No seasonal price changes, consistent supply, interesting variety of crops, and an opportunity to experience the exceptional flavours of real food from a real farm!


Bob