A – Wheat crop: we grow 2 varieties of wheat every year. This year we are growing our soft white and hard white wheat. We turned the water off about 3 weeks ago to dry it out for threshing. After the wheat has been harvested we grind it on site with our electric stone mill.
B – Storage Crops: we grow beets, parsnips, carrots, potatoes, celeriac, winter squash, dried beans, onions, and garlic to store for our Winter CSA. The longer these crops stay in the ground, the sweeter they become, so we plant them as early as we can and wait as long as possible to harvest them. The tail end of September and the month of October is a race against the first frost as we harvest, wash, and store all these vegetables to eat November-May.
C – Summer CSA crops: we have talked about successions before. An important part of our succession planning revolves around the 25-acre. The lettuce, carrots, beets, summer squash and other crops we plant out here allow us to have a wider variety of crops for a longer period of time in our Summer and Full Diet CSAs as well as be able to sell to our local partners: Whole Foods, Food4Less, Locavore, Jackson’s Corner, and Spork.
D – Tibetan Black Barley: this is our first crop of Tibetan Black Barley and we are excited to see it flourishing right now. This will add another grain to our offerings.
E – Cover Ccrop: Our cover crop consists of 37 different varieties of plants this year. Each plant contributes a little something to the soil’s microbiome that allows the nutrient density to recover and replenish, the natural defenses of the soil to rebound, and it gives our dairy cows a lush pasture to graze until next spring when we disc it in and add all of that biomass back into the soil.