Entry #11 From the Farm

5/14, Monday

Another sunny and warm start to the week and a lot of good stuff is getting done.

I’m taking care of the animals this week. That’s how I’ll start and end every day.

This morning we transplanted this week’s lettuce, 32 flats equaling 2,496 blocks of lettuce, if I did the math right. Then we set-up the field irrigation system and watered all of the transplants. After lunch we direct seeded all kinds of veggies: Coriander, beets, corn, carrots, a few types of beans, turnips and spinach. That took the rest of the day and we’re ready to work on lettuce seeding tomorrow morning.


5/15, Tuesday

We got all the seeds in this morning for lettuce starts and after lunch we came back and found seeds for all of our summer and winter squash. We start all of the squash in soil blocks like the lettuce, but the squash blocks are a little bigger (Picture) because the seeds are much larger. Squash grows fast, so we’re hoping for sunny skies in about a week when they start to sprout and are ready to go in the ground.


5/16, Wednesday

This morning we got a few things harvested that we didn’t do yesterday and then transplanted some mizuna, bok choy and basil.

Once the transplanting was done everyone started packing the van for the market and Cecelia and I left for Seattle at 11am. When we got there we set-up our tents and tables and got all of the vegetables on display. This time we took radishes, bekana, collards, ruby streaks and golden frills mizuna, arugula, cilantro, chives, tomatoes, and six or seven different kinds of lettuce. It was really cool to see a market from the other side of the table. I’ve been to a lot of markets but this was my first time working at one.


5/17, Thursday

Today we took more advantage of the warm dry weather and did more transplanting. It wasn’t a lot of different things but a lot of lettuce in morning and then onions all afternoon (Picture). Onions are probably the most tedious and labor intensive transplants so far. Onions and leeks are started in the greenhouse in trays like the lettuce; only the onions grow at random in the tray. So to transplant, two of us take chunks of the soil that contains the onions and then take each tiny onion start and lays it in the row. Then two or three others follow behind and plant the onion in the ground. It’s not the easiest to describe, but trust me it takes a lot of work.


5/18, Friday

Getting ready for the Saturday market we spent the morning harvesting. Our biggest harvest yet, with lots of Asian greens, chard, dill, radishes and as always, lots of lettuce.

The rest of the day we transplanted leeks, broccoli, cabbage and kale (Picture). I had a chance to mark the rows for these transplants using the old tractor you might remember. The field is filling up fast. With rain on the way next week, we’re glad to have over half of the season’s plants in the ground.


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