Update as of January 7th:

It's a bit cool, eh?

Hang in there, everyone.  Spring must be on the way as  I saw my first robin of the year yesterday afternoon.  (No kidding!)

I realise a few of us have had our holidays extended a bit this past week.  I am extending the first discount payment to January 15th.

Talk to you soon, 

Bob

Hello Everyone:

We are heading into the new year in good shape.

The new nursery is coming along well.  The frame, walls, and shelving is complete.  I have started installing the insulation.

Three quarters of our produce seed is already purchased.  I leave the final purchase until I have a better idea as to what this year’s crop of customers want more of. 

I have sourced a couple of interesting varieties of mustard greens.  I have also sourced some new red leaf lettuce that I hope will perform better than the two varieties we have had the past few years.

Still trying to decide which of the two new tomato varieties to add to the mix this year.  I am keeping the Great White and Moskvich.   I want a cherry or grape sized tom and a sweet flavoured tom to fill out the menu.  

The potatoes are purchased:

A few Onaway for the early season, good all round white early potato;

Dakota Pearl for mid season, similar to Yukon Gold except much lighter colored flesh;

A few Agrea for mid fall and Thanksgiving, these are the large, flavourful bakers with thin skin;

A lot of Red Chieftain for late season, red skin, cream flesh best for roasting and baking, and very good for winter storage.

On the “to do” list for this month;

-purchase forage and cover crops for the new field that is being prepared for 2015;

-purchase starting soil and nursery supplies,

-finish building the nursery, start cutting the lumber for the sheds,

-distribute flyers for new customers,

-recruit interns for the season,

-start preparing the paperwork ahead of time (taxes, certification renewal),

-and keep shovelling the snow from the front of the barn…

One final note – I have stopped taking orders for pork.  There may be more available at “harvest time” , but I want to ensure that I can meet my current commitments.  I am trying to get some updated pictures of our pigs as they grow.

Stay warm, have a good new year, and contact me soon if you want too purchase a share for the 2014 season.

All the best!

Update December 4:

Thanks to those of you who are viewing this site for the first time.  I trust that our flyers have piqued your interest.  If you are interested in our 2014 season, feel free to peruse the site.  Detailed info regarding our subscription shares may be found on the "How to Buy a Share" and "About Our Shares" pages.

If you have additional questions, or would like to arrange for a season's worth of fresh, certified organic produce, you may contact me at the phone number or email address below.

All the best,

Bob


Hey All:

Your final delivery has arrived...enjoy!

Thanks for sending in the surveys - the info I have received so far is interesting, and providing some good reference points for next year.  I'll be retaining the surveys for future planning, and can include some of your requests (for those of you who are returning) in your deliveries next season.

Speaking of next season, I can start taking new payments any time...just send me a note and I will contact you to arrange a cheque/cash exchange for your receipt.  If I don't hear from you sooner, I will start contacting folks sometime between Christmas and New Years (the same time my seed potato supplier starts taking orders).  This coincides with the first discount deadline.  Some of you may see me in your neighbourhood before then, as I will be dropping off flyers in your neighbours mailboxes....

About the winter squash...we taste tested the Acorn, Delicata, and the Pumpkin/Delicata cross last night, roasting them plain and served with butter.

The Delicata was by far the most flavourful.  The Acorn tasted like typical winter squash.  The Pumpkin/Delicata was so plain it was almost inedible.  Whatever genetic traits expressed themselves did not involve the carbohydrate content of the Delicata (apparently the Delicata's flavour is a recessive trait).

For the time being, I continue with wood working in the barn.  The frame for the first of two prep station structures is complete, and work on the new nursery has started.   It's going slowly, mostly due to the cramped space in the barn and the lack of an additional arm with about a five foot reach...the design is simpler than the assembly.

I look forward to hearing from you all again!

Bob

Onion upside-down pie

We make this pie whenever we have an abundance of onions (like now).  Any kind of onions work well.  The original recipe comes from Nigella Lawson's How to be a Domestic Goddess, but in this case we found the recipe on Giulia Geranium's blog.

Pumpkin and Parmesan Soup

The cayenne pepper gives this soup some character.  Add some cooked pasta to your bowl to make a meal of it.  This recipe is adapted from Very Fond of Food: A Year in Recipes by Sophie Dahl. 

photo provided by Brandy at Fly Creek Farm, Ontario

Hey All:

Here's a peek at our new additions for next year.  

This should be an interesting and educational step in my farming career.  I suspect entertaining as well.

The photo is from early November, taken right after birth.  

In other news:

Field work is wrapped up for the season - beds forked, amended, and cleaned up for the year (except for some Lettuce, Kale and Arugula for ourselves).  

The Garlic and Sage are wrapped up under straw for the winter.

The fence is shut off and some brush removed from the electric line by the road.

The seed trays and harvest baskets are cleaned and put away, and the well is shut off to keep the pump from freezing.  The field tools are clean and oiled and given some much needed rest. 

The Barn is chinked with straw to keep work surfaces clear of snow, and the wood working tools and lumber are ready for the next set of tasks.

Most of the season's paperwork is complete, and some seeds have already been purchased.  We've scored some interesting varieties already...

All that is left for the 2013 season is packaging the Bulb Onions and Kidney Beans.  These will be delivered in the next week.

We are now looking for a couple of new customers for next year, and have posted our adverts for new interns at Good Work Canada and Farm link.

Talk to you soon, 

Bob

Hey Folks:

The 2014 season is shaping up!

We have a few improvements to make this coming season.  New structures are being built or improved, and a half acre is being cleared for 2015 production.

As well, we are looking to improve upon some of our produce...our Peppers in particular have not done well the past few years.

Our pricing and shares are a little different than in the past.  Please see the "About Our Shares" and "How to Buy a Share" Pages.

We are providing a limited supply of Pork this season, in addition to the share content, on a first come first serve basis.  Please inquire...more details to be posted soon.

We are starting our search for interns for the 2014 season.  If you are interested in learning more about succession cropping, small scale farming, fertility building techniques; OR are interested in a career in farming, this is a worthwhile opportunity.  Please check out our "Volunteers and Interns" Page.

Thanks to those of you who have eaten with us this past season...we hope to serve you again!

Bob

Update October 26:

Yesterday one of our farm neighbours on Mansfield Road had a serious fire.  Leonard and his family lost a  large barn and most of its contents.

The only good that I could see in this event was the tremendous community response - there were dozens of pick-up trucks and tractors at their property to provide support in various ways.

Please send your thoughts to these fine folks who have a big job cleaning up and rebuilding ahead of them as the winter approaches.

Hey Folks:

Just a quick note to update you all on goings-on at the farm.

We are doing our best to keep the frost where we want it - on the Brussels Sprouts, Daikon and Kale, near the Carrots and Green Onions, and away from the Spinach, Lettuce and Chard.  I taste tested some Spinach today that was left relatively exposed and found it was by far the best leaf I have had, possibly ever.  It's experiences like this that motivate me to make the extra effort to ensure that everything is wrapped up tight for the evening lows.

Frost makes a big difference in the flavour of many vegetables.  I have written elsewhere on this site about the cold temperatures shortening the starch in Carrots and other root vegetables (thus turning the starches into sugars).  I'm not sure what chemistry reactions are involved in the flavour enhancing effect of frost on Brassicas such as Brussels Sprouts and Kale, though it is well known - many growers refuse to harvest their Sprouts until after they have had their first frost.

The improved taste of the Spinach might be caused by exposure to cold.  It might also be the variety - an heirloom called Bloomsdale.  The variety we have been serving up for much of the season is an hybrid called Tyee, bred to withstand our warm spring and hot summer seasons.  I suspect that whatever genetics were de-selected to give the plant this bolt resistance were responsible for the taste.  These details disappear when the flavour hits the tongue.  This is not what the supermarket sells, it is not what the factory organic growers ship, this is REAL Spinach.

Concurrent to all of this weather mitigation work is the race to prepare as many beds as possible before the ground freezes.  It is so much easier to plan for next year when I know FOR SURE what beds are prepared for the next season.  No guess work, no worries about late snow pack etc.  All of the beds are getting the crop residues either cleaned off or tilled in, amendments are being applied - Rock Phosphate for fruits and general plant health, greensand for roots growth and over 70 micro-nutrients, and where required, compost derived from last year's rejected food and assorted weeds.  Then the beds are broad forked (the tool being used on the Whitsend logo).  When all of that is complete, the beds are either raked or tilled depending on which technique is required.

This is not enough - there are preparations under way for the next half acre slated for development.  Dick has plowed the half acre for the winter to allow the freeze-thaw cycle to break up some of the pernicious quack grass.  Unlike previous year's, I am not going to attempt to remove it all by hand.  I am in the process of picking the farmer who will supply us with some pigs, who apparently have a taste (and a nose) for Quack grass.

The Pigs will not be technically certified organic.  They will be hormone and pesticide free, free ranged, and have a wide variety of food.  In addition to the root weeds such as Dandelion and grass, they will have a seasonal diet of forage crops such as field peas, orchard grass, radish, mangels, and two weeks before the big day (don't use the B word!), handfuls of crab apples.

They will be available on a limited basis for an additional cost to next year's basket.  Details coming in the next month or so.

So much to write about, so little time - I have not even touched upon the onions, which are curing as we speak.

Bob

Hey Folks:

Thanks to those of you who came out to the Open house.  Its been a tough season - your interest and enthusiasm has gone a long way to keeping my motivation up.

One option I am considering for next year is to set the date for late August, skipping harvest and delivery for a week, and holding the open house with a pot luck, workshops, and limited pick your own.  I might even rent a tent and cajole one of you into managing a barbecue for the afternoon...

This is a demanding time of year.  We are preparing some beds for next year, while continuing the harvests.

Most of our beds are cleaned up as the crops are harvested.  However, my day job commitments from last fall and this spring are still having an effect - many beds have become quite overgrown and need some time consuming work to prepare for next year.  Dick has some time for helping out with the tractor. This speeds the work up a bit, though the trade-off is some soil damage.

Another area where we are working on is the second half acre, which we are going to clear next season using Pigs.  Pigs were traditionally used for clearing land.  They eat roots of plants such as quack grass (very time consuming to clear), Wild Parsnip, and Dandelion.  This half acre needs to be plowed this fall as part of preparing the field for the pigs.

Pigs are a relatively easy livestock to raise (we will have three or four of these little helpers).  With few predators around here, they only need a fence to keep them penned.  This fence is temporary and portable.  It allows us to control the clearing by rotating it through the field every couple of weeks, ensuring even coverage of their work.

When they have completely cleared an area, we move them to the next plot and cover the cleared plot with a quick growing weed suppressing cover crop (in this case, probably Buckwheat), alternating with the foot path cover (probably perennial Rye or Dutch clover).  This field can then be ready to work in spring 2015.

About two weeks before they are finished, they will get a few treats (crab apples and discard carrots) to sweeten them up - a traditional technique for improving their flavour.

This "Pig work" represents an additional cost for us, for which we will need an additional income stream...fortunately, the Pigs will be able to pay their way.  Details to be announced next year, but PLEASE...don't use the "B" word within earshot of them!

Special thanks to Tom from Elmtree Farm for his advice.

Someone once said this business of mine was "small potatoes".  I should send him some of the Agrea potatoes we harvested last week.  Some were over a pound each.  Late season potatoes tend to be larger.  They have a longer growing period (80 to 90 days) than the spring potatoes, which mature in 50-60 days.

By the way, these potatoes have a fairly thin skin.  I have tried to clean as much soil off of them as possible, but it is not easy to do without damaging the skin.  Commercial growers use vibrating screens and high pressure air to clean them.  Not very practical for us.

You will have noticed that many of our crops tend to be smaller than what you may be accustomed to in the grocery store.  There are a couple of reasons for this.

Varieties:  Many crop varieties used for factory field production are bred for size, uniformity in appearance, and shipping suitability.  With so many genes being selected, inevitably some other genetic traits are lost, such as  flavour, nutrition profile and disease and pest tolerance.  Apples, for example, are much less nutritious now than they were sixty years ago.  (Some also look different - the original Macintosh was striped).  Lowering the nutrition content is beneficial to the commercial grower, as more vegetables are required by the consumer to fulfil their daily recommended intake of vitamins and minerals.

Larger living through chemistry:  Ever compared the size difference between two athletes, one of which is on growth enhancing drugs?  Same holds true for vegetables.  Fertilisers will force the plant to grow larger.  It will not necessarily be healthier.

Soil nutrient imbalance:  I have been consulting with a couple of farmers from my internship about some observations I have made in the field - small fruiting and flowering plants (Squash, Broccoli, Peppers), plants breaking at the soil line (Beans, Peppers), and a few other clues such as excellent root crop growth.  It has been suggested that my Phosphorous may be lower than the Potassium and Nitrogen in the soil.  One farmer also suggested a micro nutrient imbalance between Calcium and Magnesium.

The conventional way around a problem such as this is to simply "feed the plant" with the lacking nutrient.  This method would need to be repeated every year (meanwhile, the soil continues to deplete the natural nutrient level, ensuring that the input of fertiliser increases...great for fertiliser producers!)

Our approach is to feed the soil.  We have been amending the soil with Calphos (Rock Phosphate and Calcium - basically, a ground up granitic rock) that breaks down in the soil and releases Phosphorous.  The plant uses what it requires, leaving the rest of the nutrient in the soil for the next crop. A light application applied every four years is usually sufficient.  In our case, it has been suggested that we apply the Calphos for the next two years to re-balance the soil nutrients, and then continuing the Phosphorous application ath the usual 4 year rate.

Another natural source of Rock Phosphate is in our soil, albeit in a small (and decreasing) supply.  Each time a metal implement strikes a piece of granite, the minute grains that chip off of the rock erode from water action and soil acids, releasing usable amounts of Phosphorous to the soil.  Every time the tiller bucks or broad fork dredges up a small boulder, I try to remind myself of that fact. Especially when the rock is so big that I have to trudge off to the barn to get the oversized (metallic) pry bar.

So much to relate, so little time...

Talk to you soon,

Bob

Hello Everyone:

There are some new greens in your basket this week.  Not everyone received the same "leaves".  All are closely related to Arugula, so consume them the same.

Bau Sin has a fuzzy leaf, and a peppery flavour.  

Mibuna has long, slender leaves, and a very mild flavour.

Tokyo Bekana has a light green leaf.  Its flavour is hotter than the Mibuna, but not as hot as the Bau Sin.

If you received Arugula this week, you will receive one or another of the alternative Asian Greens next time.

Spinach was not on the list this week, but it was looking quite good the other day, so I added it to the baskets as well.

Our Celery improved somewhat this year - its flavour is not quite as strong due to increasing its watering.  Still small, probably due to the undersow crop being seeded a little too soon after the Celery was transplanted.  We have found that its intense flavour goes a long way, so use a little less of it than you usually would.  I found that it was too stringy for raw celery stalks, so sample it first before serving as such.  

By the way, undersowing is a growing method where a ground cover crop is sown under the main crop.  In this case, it was a low growing Dutch clover.  This is a first for us.  We are looking at different methods of suppressing weed growth (it did the job) without interfering with the main crop.  We could have waited a little longer to allow the celery to establish itself - it probably had to fight for sunlight and nutrients the first few weeks after transplanting. As well, when all of the celery is harvested, the clover will be tilled into the beds, providing a lot of composted material for the leaf crops (in this case, spinach) next year.

This weeks bed of Potatoes did not perform as well as most others, so there is not enough spuds for next week.  It appears that the bed for two weeks from now will have a similar yield.  The October beds look fine and healthy, and have not had any beetles or other problems.  As long as the season is not too wet, we should have a good take of winter storage potatoes, I anticipate starting in October.  If the season continues to be too wet, it is possible that we may have some late blight.  I have not heard any rumours of this disease (what ruined the potato crops in north west Europe in the 1800's), so I presume we shall be ok.

I shall start harvesting the Parsnips later this week, so there wil be a different root on the table.  If you would rather save these, they should keep for some time in the fridge.

Fall Peas are staring to send up there vines, and the next round of beans has begun - I anticipate everyone should be getting them in the next week or so.  More yellow and orange carrots next week as well.

Bob.  

Hey Folks:

A note about your Basil this week.  I was just about to leave the farm Thursday evening when I noticed that the sky was quite clear - one of the conditions that coincide with frost.  I knew the temperature was going down, and so gave the weather a quick check.  Sure enough, the revised forecast was now calling for lower temperatures and a risk of frost.  I went back, and covered up what I could. As I tightened up a row cover over the Beans, I caught a whiff of the Basil in the next bed.  What a reminder, it had not occurred to me.

Basil would turn black with plus 3 degree weather, even if not exposed to frost.  What to do?  It was getting late, and I knew that I would need an early (before dawn) start to the next day in order to hose down the Tomato and Pepper plants to prevent frost damage to them. (An old gardeners trick).  With so little time to do anything else, I grabbed the nearest buckets, and pulled all of the plants - roots and all - I figured with the roots still intact, the plants would not dry out as quickly.  I hauled the buckets to the car, tossed them into the back, and turned for home (Half way home I was wondering if the hoses were going to freeze overnight...)

So the Basil scented our apartment for the night.  I should have placed a cover of some sort over them, as the plants on top did dry out somewhat.

They were a bit messier than I wanted, and the well water is a bit too cold to really clean them but at least they were saved for a third harvest this year.  I debated whether to distribute the wilted portion of Basil, and opted to in the end.  Everyone received some.  Let me know if you would rather have less of this aromatic leaf (in better condition) in the future.

It is a tricky one to clean up with the particular facilities we have.  The heavy rain we have had of late also splattered the leaves, contributing to their appearance.

With the fall season here, there will be a lot of work preparing the field for next year, protecting the fall crops against changes in the weather, and getting as much as I can out of the shorter days.  A challenging time - my favourite season to farm.

See you soon,

Bob

The importance of variety in your leaf diet

Leaves are the place where plants deal with an array of challenges. The production of their food – photosynthesis – takes place in the leaves. This process involves freeing up oxygen atoms, which are unstable. This instability causes the oxygen grab other molecules (part of the plant) so that the oxygen can stabilize. Even these oxygen-based molecules (referred to as oxidants or free radicals) are not always stable, so the new molecules then try to grab more molecules within the plants. This action damages the cell structures. Plants have evolved to grow an array of anti-oxidants to intercept the oxidants before they cause damage.

Oxidants are produced during our own metabolic functions, as well as absorbed/ingested from a variety of sources, such as pesticide, medication, air pollution, etc.

Anti-oxidants remain intact after the leaf has been consumed, and continue to function within your cells. Some anti-oxidants are somewhat effective against many oxidants, while others are target specific and are very effective protection against a particular oxidant.

Which leaf vegetable provides the most effective source of anti-oxidants? This depends on which oxidants you are most concerned. There are hundreds (possibly thousands) of these compounds, and so a definitive, one size fits all approach does not make sense (though the pharmaceutical companies would have you believe otherwise – “nutritionists” have long touted beta carotene as the cure all, but they have little to say about the other hundreds of caratenoids).

Therefore, to my mind, the best way to ensure that you are receiving the optimal quantities of anti-oxidants is to consume the widest variety possible of leaf vegetables. Or to quote Michael Pollan, “eat food…especially leaves”.

Hey All:

A day off.  I sometimes feel like farming is not hard work, but when I find that a day of driving through rural Ontario and hiking at a restored Mica Mine is relaxing, it starts to put my weekly activities in perspective.

The past few weeks have seen a flurry of activity, and one by one, beds have been cleared of recently harvested crops and filled with seeds or transplants for the late fall. 

For Leaf vegetables, our next successions of Lettuce will include some that we have been familiar with from the beginning of the season, and a winter Lettuce that I tried for the first time last year – the French heirloom Rouge D’hiver.  Some of you will begin to see our “Red Baron” variety of Green onions.  It does not do well in our nursery for some reason, but I think I planted more than enough to ensure everyone will get to try this treat. 

We will have more Spinach, Pak Choi, Arugula, Asian Cabbage, and some new greens.  Bau Sin is similar to Arugula, and as far as I can tell, more familiar in some parts of India.  It is currently being trialed in other parts of Asia as well.  I have also planted some Mibuna, another Mustard Green more common in Japan.

I have purposely planted less of these new crops, as I have no idea as to what to expect.  Last year, I planted many Chrysanthemum Greens as a first time crop and presumed that it would work out Ok.  It grew very well, but tasted a lot like grass.  It took me a while to figure it out it's best culinary uses, and taught me to go easy on new crops.  (I suppose the tiny Red Carrots, a new variety for us this year, taught me a similar lesson).  New crops need some trial and error to get right.  By the way, the Chrysanthemum worked out so well it now has popped up in a couple of far-flung reaches of the field...

For roots, we have more Turnips, Beets, and Radishes on the way, with some varieties not introduced so far this year.  These have germinated well.  I have learned a bit from the first successions of these crops and now have a more uniform germination rate, especially with the beets.  I have also watched the Daikon Radish (Watermelon and Myshiage) start to grow.  These are a new endeavor for us, a request from our intern last year.  Thanks, Erica!

All summer, while our successions of the above crops have been planted harvested, and planted again, many long season crops have been growing their way to fruition.

We will begin eating them soon.  Some of them, very soon…

Corn:  Our “Sweet Luscious’ variety has done fairly well.  The first few ears did not quite get enough water, despite my attempts to ensure this improved over last year.  I have increased the water a little more and found that the kernels responded immediately.  The corn harvested for the full shares on Friday were slightly better than the ones harvested on Monday.  I expect this improvement curve to continue for the next week. 

“Tango” Celery:  Again, water seems to be an issue with this crop.  Their bed was richly amended with compost this year, and I have tried to increase the water application.  There is still room for improvement.  The taste is not bitter, but it is definitely a crop that will require a “less is more” approach in the kitchen.  As well, the stems are quite small.  The new variety for this year (Utah Tall) did not make it out of the nursery due to some heat issues – it was scorched and was destined for the compost before getting to the field.  Other priorities prevented me from replanting it in time, and as it is a very long season crop 90 days), only has a limited window for transplanting.

I am hoping that the Celeriac is doing ok, but as always with roots, one can only know what is going on down below the soil when the plants are pulled.  Same with the parsnip.  I just might pull one this week to get a better idea.  The Rutabaga is slowly coming along; I should have a better idea as to how it will turn out soon.

The Tomatoes and Peppers are starting to pick up their pace.  I have tried to give everyone one or two this week.  There will be more in the next week or two.  Hopefully, a lot more…

There is so much more to say, but time is short, and with lightning in the forecast, I should be getting an early start tomorrow and should head for the bed soon.

A tip about this week’s corn…it is at its best fresh, so be sure to eat it as soon as you can.  Do not delay.

See you all soon,

Bob

PS – One customer had a question about how I manage the Colorado Potato Beetle.  This season may be the season in which I have figured out how to effectively manage this ravenous pest.  However, there is no one simple solution.  I have several strategies, depending on the age of the Potato plant and the time of season.  I will try to answer this question fully in the next week or so, possibly as a “Curious Food” essay.

Hello everyone:

Sorry for the pro-longed radio silence.  It has been a very busy couple of weeks.  I try to keep my posts as optimistic as possible, but with the multiple challenges to stare down, I have been hard pressed to find enough positive stories to relate.  2013 will likely go down as my least favourite farm season ever...and hopefully the most disappointing.  The best that I can say is that I have expanded my farm knowledge base, and have won some battles - more on these below.

We have been preparing beds as fast as possible to make up for lost time (due to unexpected off-farm employment early this year) to get a good crop for the fall.  My strategy has been to get the longest season crops in first (Fall Peas, late summer Beans, Beets, Turnips, Carrots), and then to work my way down to the shortest season crops (Spinach, other leaves, Radish).

In some cases, we had empty beds available, but in order to follow our rotation system, could not put particular crops in.  Eg, we had an empty Bean bed but could not plant Radishes in it as the following leaf crop next year would have suffered from following a Brassica family plant. (In our rotation, Leaf crops excluding Brassica family plants follow Peas and Beans).  Most crops suffer when following Brassica's.

In the meantime, all of the established crops need tending, and the rain has ensured that the weeds and grass needs tending more so than the previous two years.  At least we have had a bumper crop of Nitrogen to build up our compost supplies.

A quick update on your food:

Tomatoes:  These are imminent - the plants are heavy with fruit.  However, the cool weather is delaying their ripening.  I have begun to lay some rocks under them to soak up and re-radiate heat to keep them warm.  As well, I have been pruning off as many leaves as necessary to let light get to the fruit.  Hopefully, the extra heat next week will bring them to fruition.

Peppers:  I found that I did not plant enough Pepper plants last year.  As I had doubled my customer base, I increased my Pepper s fourfold.  However, they are grinding along slowly, I assume due to similar reason as the Tomatoes.  The Hot Peppers appear to be ready to produce a lot of fruit.

The Eggplant failed shortly after transplant.   I suspect that it may have been in the hardening off shelter a little too long, and could not handle the transition.

Corn:  The stalks are producing ears - a few tassels have started to turn brown, indicating that the first cobs are almost ready.  Unlike last year, the variety is a hybrid sweet corn.

Broccoli:  The second round of Broccoli has done what our Broccoli did in the first two years here.  Nothing but leaves.  We are trying a third round for the fall, hopefully, the weather will co-operate with moderate temperature and lots of light.

Leafy Greens in general:  Plenty of Spinach, Arugula, Cress, Tokyo Bekana, Beau Sin, Pak Choi, Cabbage, and more Chard is on the way.  I have started to get the late fall Lettuce in as well.  I expect the next round of decent leaves soon, and these should continue until the close of the season.  Expect a lot of Spinach, I have two beds growing and two more on the way.

More Coriander and Parsley for  late September is on the way as well.  The Basil is ready for its next cut.  I was waiting for the Toms but think I will have to harvest some now so as to get some good quantity for the final harvest.

The Chard is growing slowly owing to too much under sowing of clover.  An improvement to make for next year.  In the meantime, we have planted more chard to hold for the late fall, and can take a few leaves before then.

Beans and Fall Peas:  The Provider Beans got off to a great start and then failed due to the heat.  I expected them to bounce back (they usually do when the weather cools, but for some reason they have not.  The following successions were a bit late, but I am starting to see some flowers now.  I expect these will be ready soon.  We have two successions that should carry us through to mid/late September.

I had to make a choice between Snap Peas and Snow Peas:

Snap Peas:  60 days (longer in the fall as the days get shorter), tolerant to Powdery Mildew - a fall growing challenge.

Snow Peas 50 day (longer in the fall as the days get shorter), not particularly resistant to Powdery Mildew.

What would you choose?  I went with Snow Peas and try not to fret about what - ifs....

Winter Squash:  For some reason, the 105 day Pumpkins are out of the gate sooner than the 100 day Delicata or 90 day Acorn squash.  Go figure.  This beds gets slightly less sun than the Delicata's.  We have 6 curing, another six on the vine, and several more blooms.  We may just barely get enough for everyone to get one.  A nursery mix up has caused some crossing, so there is a very interesting specimen in the field.  By the way, nursery mix-ups are completely inexcusable, as I am the boss, this is going down as my fault (so if we are short one pumpkin....).  These Pumpkins - New England Pie - make great soup, pies, and are simply great stuffed with a Pilaf and baked.  We had one keep until early February last year.

Beets and Turnips:  These crops taught me the following mantra - sow more seeds, thin out more seedlings, harvest bigger yields.  Three more rounds of beets (striped Chioggias, sweet Kestral, and smooth Merlins) on the way.  The Chioggias are recommended for winter storage.  With all the mice, I like the name Kestral as one of the varieties...At least two more rounds of turnip on the way, possibly a third.  The Rutabaga seem to be doing ok, though they will likely be a bit small.

Zuchini:  We had to clear the Zukes for three reasons.  First, they were becoming infested with a bug I had never seen before, and I did not want it spread to the other squashes.  Second, it was growing bigger than anticipated (advertised as a bush variety) but I found it was nowhere near the size of bush squash plants I have had here before.  It was shading Lettuce and spreading out over a bed - and preventing the sowing of - turnips.  Third, I assumed it would be done by now and the bed was earmarked this month for the Daikon Radish as well as other Radishes.  These could not wait any longer.  So the 12 plants had to go.  It fought us (Intern Randy and I) all the way with its spines, foliage, and hidden land mines of fruit and mice.  What a mess.  To top it all off, all of the infested foliage had to be carted past the Delicata and Pumpkin squash to get to the compost.  In the end we prevailed, with no discouraging words uttered (except when I macheted one of our irrigation lines during the fray...)

Green Onions, Potatoes, Carrots:  The great success story of the season.  Can't harvest them fast enough, even the two beds that were neglected have performed at improved rates over last year.  I planted Green Onions in between Peppers and this have proven to be a great way to save space.

I am sure there is much more to say, but would like to leave off for a while (this is technically my day off) and I should be keeping my head out of the farm.

See you next week, hopefully with more updates (and photos), and fewer reasons to frown.

Bob

Turnip Tagine

Whitsend's baby turnips are here - enjoy them in this aromatic North African tagine.

Garlic Update, August 5th:  Due to the damp weather, the garlic may not be fully cured.  I will deliver some this week from the first lot that was harvested, but will leave the rest for another 7 days.  This will improve its keeping capacity.

Garlic Update:

All of the Garlic is harvested and strung up to cure for the next two weeks.  We have a minimum of 10 bulbs per half share and 20 bulbs per full share.  there may be a couple more, depending on the varieties I choose to retain for seed stock.

I'll be including all of the garlic in one or two deliveries, so that you may have the opportunity to compare the different varieties.   I'll be looking for your feedback for taste, heat, and cooking qualities.  Garlic is turning out to be a great performer here at Whitsend, so expect more for next year...

As the Garlic beds are cleared, we start to prepare for our fall crop of cabbage family crops - Daikon Radish (Watermelon and Myshiagi varieties), Asian Cabbage, Arugula, Bau Sin, and Brocoli.

A note about plastic:

We are always looking for ways to decrease our use of plastic.  This year, our fruits and potatoes will start to come in paper bags.  Let us know how this works for you.  I feel that the paper is much better suited to these crops as they allow the produce to "breathe" and don't hold moisture against the skin of the fruit or tuber.  This will improve shelf life.

Until our technologists are able to come up with better materials (all they need is the incentive of  money), we shall continue to use plastic for most other crops.  These allow the produce to retain moisture between harvest and delivery.  However, bear in mind that mid or long term storage in plastic is not ideal for most fresh foods.  Leaves need to breathe, for example (that is why our bags are always left open during delivery).

Ideally, leaves should be stored in damp cloth.  Roots that go soft can be rehydrated by immersing in water for about 24 hours.  By the way, we have been allowing our Pak Choi to wilt slightly before delivery - this prevents the delicate stalks from breaking too easily.  Place in water for about 12-24 hours to re-hydrate is desired.  This particular variety (Long- White Stem) seems particularly delicate.  As such, you will never find it in your grocery store as it is simply not suitable for being trucked across the continent.  I hope you are enjoying its mild flavour as much as we are.

A note about Green Potatoes:

We try to cull out any green blushes from our harvest (I take these ones home).  In the event we miss one, simply pare off the portion with the green hue.  Accounts vary as to how "bad" green potatoes are.  The rule of thumb I use is that if the tuber has a very dark green hue, it is composted into next years food.  Light green is "farmhouse only".



The variety of White Potatoes you are getting is called Onaway.  These are a very short season potato best used for baking or roasting.  They are usually small to medium sized.  They have a very thin skin.  So thin, in fact, we have a difficult time removing all of the farm soil without rubbing off the skin.

The smallest potatoes are best prepared by agitating in running water to clean off soil, slicing or quartering (very small ones can be left whole), and roasting in the oven until tender.  Better yet, roast with garlic cloves, turnips,  micro carrots, Rosemary, etc.

Potatoes and Turnips and or Rutabaga mashed together make a great combination, and very quick leftovers for a busy day lunch.

Coming soon - Red potatoes (Red Norland's).  These are best for boiling or roasting.

A note about Fennel:

All parts of Fennel are edible.

The bulb is the main attraction - dice it into salads or cook it with fish.  The leaves can also be added to salads.

The stalks can be chopped and used as a replacement for celery in cooked dishes (a little too tough to eat raw).

*          *          *

Not everything in our field is a rodent out to get our food!

We have been seeing some "large mice" recently.  At least, I thought they were a bit large for mice, but no tell-tale tail (ie that close cousin of the squirrel, Rattus Rattus).

photo sourced from Wikipedia

Nathalie, one of our interns, saw one last Monday and suggested that it could be a shrew.  A quick check on the net pretty much confirmed it for me. Probably a Short tailed Northern Shrew.  Not a Rodent, these animals are closely related to moles.

They are generally carnivorous, eating everything from worms to mice.  They are one of the few mammals that have a venom, often using it to paralyse their prey for storage in their burrows.  Another reason why small farms can be dangerous for small, vegetarian animals...


In other news, the Garlic is ready for harvest.  We'll be going through the Garlic beds over the next week or two, taking notes to compare the different varieties for criteria such as size, soundness of cloves, and potential for reserving as seed stock.  The Garlic will then be hung up in the barn for two weeks to cure.  When that is finished, you will start to receive it in your baskets.

A small number of the most promising varieties are being allowed to go to "seed".  Garlic creates bulbils, from which new seed sock can be generated.  These are seed-like structures that are packed within a maturing scape.  These will enable us to start our own seed stock.  Garlic grown from bulbils generates very small cloves, so these cloves are re-sown for about five generations (one generation per year).  Each generation, we will select the best bulbs, and re-seed them.  The resulting off spring, or at least the very best off spring, will have adapted to the particular conditions of our farm, and (in theory) be very well suited to the particular conditions of Whitsend.  In other words, I assume they will have a sharp flavour, go to seed quickly, and tolerate dry conditions.

As per a suggestion from one of our customers last year, we will deliver several marked varieties each week.  This will allow you to compare the different qualities of the Garlics.

One variety, Persian Star, seems to be a late bloomer.  It just curled its scape this week, so you will receive a scape or two in the harvest soon.

One other note - I have added Endive to your harvest this week as I am worried that it will go to seed soon.  This Endive appears to be similar to a small Escarole, so probably best prepared by braising.  This is a new endeavour for us, both for growing and for eating.  I understand it is much in demand by folks who prepare veg juices that are used for medicinal purposes.

Talk to you soon,

Bob

Zucchini Pizzas with Goat Cheese

Whitsend’s zucchini, green onions and parsley are combined in these satisfying little pizzas.  The flavours here are mild.  Add garlic scapes, tomatoes and basil if you need something stronger.

Honey Mustard Chicken with Kale

And this recipe comes from my folks:

Dilly Dressing

From The New Middle Eastern Vegetarian: Modern Recipes from Veggiestan by Sally Butcher.

Pak Choi Stir-fry

An interesting tangy sauce sets this dish apart from your average stir-fry.  We have no idea if the recipe is authentically Asian, but it’s a delicious way to enjoy this season’s pak choi.

Hey All: 

A note about baby carrots.  The easiest way to clean them is by rolling them vigorously between your palms in running water.  We also clean "micro" potatoes, radishes, other small root vegetables this way.  They usually retain soil stains in the crevices  but I have never had any "grit" in my food after using this method.

My favourite way of consuming baby carrots is to steam them for about 5 minutes, then pouring a honey garlic or honey ginger sauce over them (recipe by customer Dick Alta Vista).  Baby Carrots are also great roasted.

By the way, I have heard (double check this to be sure) that heat enhances carotenes, so light cooking does not necessarily reduce the nutrition content of vegetables.

As for the Carrot greens - just clip and use the smallest leaves at the top, the larger stems are too fibrous.  Can be used wherever you have a need for extra greens that are cooked or steamed - not sure if they can be eaten raw.  

Now that we have passed the solstice, root vegetables will start to put on some size.  The next round of carrots will be larger.

*            *            *

Spending a night at the Farm would be instructive.  Perhaps entertaining.  I found more prints on the freshly raked beds on Wednesday morning.

These were different - kind of like a one legged animal had pogo-sticked along the ground.  This is the track pattern that Foxes make.  I called Dick over to get his opinion.  He agreed, noting that Foxes are nimble enough to get through the fence without hitting the electric lines.

Perhaps I don't need that cat after all, I just have to figure out how to make the field more welcoming to this Fox, her mate, a litter of kits...

On a related note, I have seen several snakes lately.  Evidently, farms are no place for small vegetarians.

As for our food, the early potatoes have started to flower, the Garlic Scapes are beginning to curl, the Green Onions and Zuchinis are about a week away from harvest, Kale and Chard are preparing for their first harvests, Fennel is starting to look like Fennel, and Lettuce and Chicory have started to grow.  If that were not good enough, the corn germinated under 7 days (compared to over a week last year), and the Broccoli hasn't died yet.

I feel like we are starting to get into the main course.   

The Asian Cabbage will probably be small - the heat is too much for it (see post from about a week or two ago) and I should harvest it a bit early.   All of the rest of the Cabbage Family leaf plants (except the Kale) bolted this week, about a week early by my estimation) due to the heat.  These were planted in warm beds in anticipation of cool weather, which probably helped them a month ago.  It simply became too warm too fast.  I will plant some more in the cooler shaded beds, but only when these beds are empty of their current crops.  

I have not been particularly impressed with the quality of the Arugula this season so far.  It may have been a couple of days late for its best harvest quality.

I am a bit concerned by the appearance of flowers on the recently transplanted winter squashes.  The plants seem way too small to start flowering.  I will have to consult my books, but this may be a bad sign for their productivity.  

We'll see what the next week brings...

Bob

Hey All:

Update as of June 27th: 

A note about baby carrots.  The easiest way to clean them is by rolling them vigorously between your palms in running water.  We also clean "micro" potatoes, radishes, other small root vegetables this way.  They usually retain soil stains in the crevises, but I have never had any "grit" in my food after using this method.

My favourite way of consuming them is to steam them for about 5 minutes, then pouring a honey garlic or honey ginger sauce over them (recipe by customer Dick Alta Vista).

As for the Carrot greens - just clip and use the smallest leaves at the top, the larger stems are too fibrous.  Can be used wherever you have a need for extra greens that are cooked or steamed - not sure if they can be eaten raw.  Now that we have passed the solstice, root vegetables will start to put on some size.  The next round of carrots will be larger.

Update as of June 23rd:  There is a thief in the house.  It appears that a Groundhog has been locked into the field at some point.  I have identified the prints, and found some of its damage.  A temporary electric fence was set up this afternoon to isolate the growing area from the portion of the field that it appears to be coming from.  Now the trick is to flush it out of the field and into the pasture.  Should be another interesting week...


A few notes to make up for the lack of regular posts.

Late harvests:

It is humbling to see how little difference all of my efforts can make.  Watering crops during dry spells, protecting crops in cold weather by applying straw and/or row covers in cold, applying compost to beds to improve soil fertility, etc. All of this activity mitigates potential damage from adverse weather, but nature determines how well the plants grow. 

This late start was in part due to the late snow pack (10 inches still in the field in mid March).  It took time for the snow to melt, more time to allow the ground to thaw, and more time still for the ground to dry out enough to work.  This year, we were trying to warm up the beds with IRT Mulch in late April – a photograph on the website shows that none of the beds were yet sown (except for the Garlic).  

Our first Lettuces reach full size in about 60 days, with a 45-day maturity period for mini sized heads.  With that in mind, the Lettuces that had their transplant delayed until the first week of May should be ready by mid June to early July.  At the time of planting, I had anticipated that we would have to provide mini heads for the first week or two, and so I planted twice the necessary amount.  The mini heads should be ready by now, so I assume that the weather conditions are playing a factor in the slow rate of crop growth as well.  

Last year, our first Lettuces were delivered by the end of May. 

These wide variations in growing conditions have made predicting the harvests very difficult.  You will no doubt have noticed that every “This Week’s Menu” post has differed from the actual delivery.  Some greens have gone to seed quicker than anticipated, while others have grown very slowly.  Every harvest day so far, I have had to change the predicted harvest based on the conditions of the crops.

It takes an effort not to be frustrated, and to remain focused on continuing to plant main season and late season crops.

We do seem to have started turning this early season page.  Most shares received Peas this week (including the half shares), the Carrots – though small – appear to be ready for next week, and our first Kale of the season should appear soon in full shares.  The Lettuce has started showing sign of growth, the Potatoes are healthy and relatively Beetle–free, Parsnips are growing well, and the cold loving Cress had survived the (for it) extreme heat. 

Insects in the produce:

When we rinse our food on harvest day, we sometimes add a couple of drops of vinegar.  This usually causes insects (and slugs) to release their grip on the produce.  It does not guarantee that the veggies will be free of un-wanted travelers, but seems to be effective most of the time.  Even pesticide does not guarantee insect free food as I have found Ladybugs, slugs, and spiders in grocery store produce in the past.

The Pak Choi leaves were badly damaged.  I initially thought this was due to Flea Beetles, which are tiny insects that are too small and hop too quickly to squash, and prefer Cabbage family crops.  After I began harvesting the Pak Choi, I found that they were being eaten by slugs.  Some of the leaves were so badly damaged that there was no point in delivering them, so they were snipped off the stalks and composted.

Produce quantities:

For those of you who have provided some feedback, thank-you.  I am adjusting the amount by planting more of some crops, and harvesting as much extra as can be spared in the meantime.

Please note that it takes time for food to grow to maturity, so I may not be able to fulfil requests for more immediately.

I am so looking forward to having some real Lettuce…

Talk to you soon,

Bob

Hey Folks:

The first week of delivery for all shares has arrived.  A reunion of sorts, as I have not seen many of you since last fall.  Good to know that you have been able to sustain yourselves on groceries for the past few months.

Many folks have asked about the weather and its effect on the farm.  As always, my answer is that the weather only effects my choice of activity at the farm.  When the weather is dry, I water the crops more; and when the weather is wet, I remove more weeds.  I suspect that the amount of effort is the same no matter what the weather (like a physics problem – the amount of energy in a system never changes, it simply changes form).

The consistent rain has a by-product that I need very much: nitrogen for compost.  The rain this spring has encouraged strong weed growth – so I have pulled plenty of weeds from the beds, and collected lots of grass clippings from mowing the paths.  This nitrogen harvest of green leaves is a key component of the compost.  I have probably applied as much nitrogen to the compost in the past month as I did for half of last season.  This can only mean that the soil health will continue to improve next year as I expand the crop growing area at Whitsend

Other things I have observed this year so far:  Mice.  They are all over the place - in the barn, in the field, sometimes scampering out from under foot.  If anyone has a hungry (or bored) cat they want to loan, I can make much use of it…Mice are probably the most damaging pest at Whitsend, having destroyed a significant portion of the potatoes last year, disrupting seed trays in the nursery, and generally causing me headaches because I sterilize everything that I think they may have got their paws into.

By the way, if any of you are interested in treating your cat, I have organic catnip available for anyone who wants it.

Several successes so far – 2/3 of the Parsnips have germinated.  I have figured out how to keep the Cress fresh and healthy even on the hot days.  The Potato beetles have been kept at bay, and the Leek moths have yet to show any signs of their presence in the onion family crops, due to careful use of the row covers.

I did a test pull of carrots over the past two weeks.  They are starting to size up; I expect they will be in your basket in two weeks.  The Peas are in full bloom, and I expect to harvest them for full shares next week, with all shares receiving them the week after.

The Lettuce is finally starting to show signs of growth (as is the Chicory).  The Second round of beets has successfully germinated after the first round had a 90% failure rate.  Not sure why, may have been left a little too long between watering.  I was aware that the sugar beet harvest in England has failed this year, and wondered if there was some connection. 

I will have more to write soon, but dinner is ready, so now it is my turn to do some eating…

Bob

A couple of notes about the produce this week:

Garlic sprouts can be eaten raw (topping for a salad), or sprinkled into soup or stew.  Leaves, stems, and bulb are all edible.  The flavour is strong.

Purple Osaka is a mustard green.  It is quite hot, but moderates when added to other leaves or incorporated into a sandwich.

Update as of June 2 2013:

I have added a couple of notes to the this weeks harvest page and veg notes page.  For those of you who are unfamiliar with Garlic shoots, you should check it out.  Garlic shoots are not to be confused with scapes, which should be available in several weeks.

Hey Folks:

Sorry for the delay in updating the posts.  Too much going on in the field and in the barn.  

Lots of food is in the ground but growing slowly, it seems.  I am convinced I have used the row covers too much and slowed down some of the plant growth.  The extreme changes in weather may have something to do with it as well.

The snow peas have are maturing so slowly that the Green Beans are catching up to them - it looks like their harvest dates will overlap.  This will be great for everyone except me - I will have to do twice as much picking each week!

In other news, I would like to introduce two more interns here at Whitsend.  Nathalie and Laurin have signed on for the season, and have already done some farm work.  You will hear a bit more from them as the season continues.  Welcome Nathalie and Laurin! 

Here is a passage from the previous post:

All day yesterday, I was debating the Pepper and Tomato transplant conundrum.  Should I delay until the nightly lows pick up again?  On the other hand, do I risk missing this cool damp pattern and subject plants to the stress of being transplanted in blazing sun?

There is a Ukrainian folk saying – “The morning is wiser than the evening”.  As I woke today and checked the weather, the answer was quite clear to me.  It was based on several factors, including my experience at Elmtree Farm.  I will write more about my final decision in the next post.

I assessed the whole farm.  Beds were ready.  Harvest dates were approaching.  The nursery was full to overflowing, and there was almost no room to start the next round of seeding in there.  I could wait for perfect weather to do the transplanting, but when would that be?  September?

I started transplanting, selecting plants that could tolerate cool weather - Kale, Chard, Moskvich Tomatoes, cold tolerant Lettuces, Celery and Celeriac, and Green and Bulb Onions.  About 2/3 of the seedlings for each crop went in the ground (I kept the rest in the nursery just in case).

After watering in the plants, I top dressed them with some compost and gave them a bed of straw to shelter them a bit.  The straw holds moisture, provides some heat retention, and provides a wind break.  Then, I strung row covers over them, and I left for the evening, knowing I had done the best I could do.  Off to the nursery to get the seeding back on track there.

For the next little while, I was switching between giving the plants some heat relief (recall that I planted cold-tolerant varieties!), and insulating them from the cold.   Late one Friday evening, while I was driving home from the farm, I heard a weather update indicating a risk of frost.  I debated with myself all the way down Moodie Drive, and finally turned around and went back to the farm.  I used the headlights for illumination as I opened up the gate and unhooked the electric fence.  The crescent moon illuminated the row covers I had out in the field.  I retrieved a stash of extra row covers and covered up some new seedlings (Dill and Carrots, and Coriander).  At the last moment, I remembered some Eggplant and squashes in the hardening-off shelter that should go back in the barn...it was quite a late night.

This is farming!  We don't wait for May two-four.  If we did, our Tomato season would be way too short!

Update as of evening May 9 - the rain yesterday evening has given the pea plants about 2 inches since yesterday evening.  As well as the path weeds, grass, and mosquitoes...

Hey All:

May 24 is for gardeners.

Several folks have inquired as to how the weather has been for the farm of late.  My answer (as always) is that it always helps and hinders no matter if it is dry, raining steadily, 27 or +2 degrees.

In the case of the past few weeks, the dry, hot weather has been great for weed suppression.  By lightly cultivating beds scheduled to receive seeds or transplants in the next few weeks, I have knocked out the three flushes of weeds that one can expect.  If these beds do not have the soil surface disturbed too deeply, these beds will be largely weed free while they produce two weeks’ worth of Arugula or a summers worth of Chard. 

On the other hand, the dry, hot, and sunny weather has been challenging for freshly seeded beds, sprouting seeds, and transplanting.

Finally, some cloud-cover and rain have arrived.  This is ideal for transplanting the mature Peppers, Tomatoes, and Lettuce; and for seeding Potatoes, Radishes, the first round of beans, and the second round of greens such as Arugula and Spinach and the third and fourth rounds of Carrots. 

I’ve been watching the forecast for just this pattern of weather.  I have also expected that at some point that temperatures might fall back to “normal”, and possibly lower.  My expectations have borne out with the forecast of +2 weather this coming weekend.

All day yesterday, I was debating the Pepper and Tomato transplant conundrum.  Should I delay until the nightly lows pick up again?  On the other hand, do I risk missing this cool damp pattern and subject plants to the stress of being transplanted in blazing sun?

There is a Ukrainian folk saying – “The morning is wiser than the evening”.  As I woke today and checked the weather, the answer was quite clear to me.  It was based on several factors, including my experience at Elmtree Farm.  I will write more about my final decision in the next post.

In the meantime, I am curious about what you might do.  Send your thoughts.

A few other notes…there is room for one or two more shares, though I need to know very soon or you will miss out on some of the early produce (I only seed for what I know I need plus 10-15% in case of losses or poor germination).

The Snow Peas look like they are coming along quite well.  The Carrots seem to be taking their time.  I saw my first Fennel sprouting yesterday.  The Bulb Onions are upset that they are still in the nursery – I will have to plant more short season ones to make up for some losses.  

The seed potatoes were picked up from Ellenberger Farm (more on this in the next post or two).  The Tree Swallows have returned, and so have the gnats.  My old nemesis from my gardening days, the fluffy tailed tree rat, has started showing an unhealthy interest in the barn.   

By the way, the free offer for the Green Zebra Tomato starts are for paid customers only.  Others are welcome to purchase them for $5.00 apiece.  Quantities are limited.

Much more news on the way provided I have time to write.

Talk to you soon,

Bob

Garlic Update:

Photo  by Randy two weeks ago:

Photo  by Randy this past Monday:

Look into the middle distance - all of the other varieties are catching up to the Fish Lake variety.  The straw is now being used for water retention, and to a lesser extent, weed suppression.