Whitsend Market Garden

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