From Seedling To Veggie
Last night we feasted in the fields until late, raising over $140,000 for Stewardship Partners and their ongoing work for salmon habitat restoration. Thank you to all the amazing chefs from Ethan Stowell Restaurants for transforming our vegetables into an edible work of art, and thank you to all the generous attendees who helped make this possible.
As we head into the last week of July, our warm 90-degree days have become the norm, and we will be planting our last succession of lettuces and brassicas. We will be shutting down the greenhouses, cleaning out and giving them a needed rest from a full and robust season. It is hard to believe that we are already at the end of the seeding and greenhouse season. They have served us well as a shelter, as a consistent source for water and fish emulsion, and a haven from weeds and bugs. We could never do what we do without these miraculous houses in the Pacific Northwest from March thru July.
Although the greenhouses are finishing up, the fields are just getting going as we head into our most plentiful part of the season. We have so much amazing food in the fields right now including cabbages, fennel, lettuces, carrots, beets, radicchio, endive, chard and summer squash galore. This year, our broccoli has been off the charts, and it looks like we should have it long into September. Again, we could never have done this straight from the fields. The jump start that our plants get from seed to field with healthy growth time in the greenhouses are a requirement and a way for us to intimately observe the young growth and health of our veggies. We can tend to deficiencies should they come up, but really just be caretakers to these young vegetables and watch how they move in time from seedling to veggie.
Don’t forget to find us on Instagram @fullcirclefarms.