2011 Harvest
The Harvest Season has Begun!
Early in the summer there were strawberries and lots of garlic scapes.
July 24th
Garlic!
Harvested all of the garlic.
1. German White - a white, stiff neck variety: strong flavor. They did very well this year. Very large bulbs. No real difference between plants with cut scapes and non-cut scapes.
2. Musik - a white, stiff neck variety: mild flavor. Also did very well this year. Plants that had the scapes cut grew much larger.
3. Purple - a purple, non-stiff neck variety: mild flavor. These did not do as well, they had small bulbs, though no real difference between those with cut scapes and not-cut scapes was detected. Some of their problems may have been because they were planted at the top of the hill which is always drier and probably has no nutrients left.
4. Devin's garlic - white. Very small, replant for next year? Also at the top of the slope.
5. Experimental Garlic - various types of garlic left over from fall planting, that was found sprouting in the spring. Really didn't do that well. Now we know.
All of the garlic is being air dried on clothes racks.
Notes on Garlic
Over all it was a very good yield. Plants at the top of the hill did much worse and I do not think that it was simply because of type. The garlic came from a variety of sources: the Farmers' Market, Ken, Devin and I believe that we ended up planting about 5 pounds all told. I will weigh the garlic to see what comes out of it.
August 1st
Cucumbers and Beets!
The first crop of beets is in. We will be planting more later in the fall
The cucumbers are also starting to produce.
August 12th
Summer squash time has begun.
We have a variety of different summer squashes that came in a packet labelled "Assorted Summer Squash." I have no idea what most of them are. Some of them seem to be ready though so I will be investigating further into varieties.
The Cucumbers are still going strong.
The Kale and Tomatoes are just beginning to start producing. There are also a large number of baby pumpkins and winter squash on the vines. The potatoes may soon be ready as well.
I had the first Watermelon out of the garden yesterday, it was wonderful.
November 4
Since the beginning of the fall semester we have harvested our tomato, basil, pepper, squash, melon, cucumber, sunflower, and potato crops. All of the tomatoes were used by folk involved with the farm and the members of the farm cottage. Farm cottage members canned 25 pints of tomato sauce. The pepper plants are now in the science building greenhouse with the pepper plants from last fall. About a third of the squash crop has been given to the dining hall; the remainder of the harvest is in the farm cottage. The melon, basil, potato, and cucumber crops were eaten and are still being eaten by farm folk. We harvested the sunflower heads, and we are currently letting their seeds dry out. We placed the sunflower stocks under the newest compost pile to allow for increased aeration.
Final Season Harvest 10-6-09
Today we harvested most of the farm's remaining vegetables for a community meal.
1) 49 Yellow Onions
2) 28 White Onions
3) 39 Leeks
4) 10 Pumpkins
5) 20 Garlic Cloves
6) 38 Carrots
7) 111 Collard Greens Leaves
8) 72 Red Russian Kale Leaves
9) 123 Green Russian Kale Leaves
10) 6 Broccoli Heads
11) 17 Potatoes
Harvesting will occur..
all summer. We have organized our planting schedule such that each plant harvested will be a plant sown, so that we get maximal use of our land, and also we have planned "delayed plantings" so that with most vegetables the harvesting season will last longer than just one or two weeks. We are aiming for a really premium harvest this year -- hope there are no july hale storms!
The Farm Managers will organize..
harvesting parties periodically to raise student, faculty, and staff awareness about the farm, and get the Marlboro community involved with our work harvesting (and simple mantainance) in exchange for a basket of produce for the week.
We are hoping to divide our harvest..
between the Marlboro Music Festival's dining hall, the Drop-In Shelter in Brattleboro, and the "CSA"-style work-for-food program described above for College students, staff and faculty.
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