With a grant from NRCS, an agency within the USDA, we have constructed a 30' x 50' high tunnel, enabling us to grow and harvest produce year round. In the winter we produce a variety of cold hardy greens, such as spinach, kale, & arugula, which we transition into early season crops like broccoli and cauliflower, before getting an early start on our tomato, eggplant, and pepper crops, which can go in around the beginning of April for early summer harvests.
Much of the farm was covered with white pines, which came down during the transition to perennial tree orchards. Some of these trees ended up as woodchips, while many more were buried deep in the ground where they will hold water like sponges and provide nutrients through slow decomposition. These Hügelkultur beds are home to our strawberries, Egyptian walking onions, shallots, and medleys of herbs and spices that need little to no watering and less intensive fertility management programs.
Bordered by trellised grapes, our traditional annual garden produces fresh beans, brassicas, sweet potatoes, corn and so much more. We have raised permanent 30" beds with 12" walking rows, which allow us to use most standardized market gardening equipment, like broadforks and bed rakes, which are critical tools that help us to prepare beds in our no-till regenerative vegetable production.
Although not technically vegetables, mushrooms are playing an increasingly important role on our farm. We have inoculated several hundred feet of hardwood logs with Shiitake mushrooms, which in 2021 produced many pounds of mushrooms. We also have lots of chipped pathways that will be perfect to inoculate with other mushroom spawn, like wine caps, whose far reaching mycelial networks will aid in the communication and resource sharing between all our various plants, and especially amongst our perennial tree crops.
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