All posts by Joey

Greenhouse Sale Opens Saturday, May 10th

Our greenhouse is filling up with plants for our neighbors’ gardens.  This is our 24th year at this.  It all started when people came by, trying to buy the plants I was starting for our farm crops.  It  seemed like a growing market, as more and more people caught on to the fun and satisfaction that comes from a good food garden in the back yard.  Growing from transplants just makes it that much easier, as you have a sturdy, right-sized plant, ahead of the weeds and the bugs.

 

Ready to go out now are pansies, onions, leeks, lettuce, swiss chard, and all the cabbage family.  The tomatoes , peppers, and other frost sensitive plants are sized to be ready to go out in another week or two.  Melons are not even up yet, as they don’t venture out  of doors until June.

 

The greenhouse is open  weekdays 4-6 pm, weekends 9 am to 2 pm.  Other times can be arranged with an email or a phone call.  Our sale continues through June 8th.  Hope to see you here .

 

Late Winter (early Spring?) March 2014 Update

We are starting to come out from  hiding as the day length approaches 12 hours.  We have been busy ordering seeds, and will start heating a greenhouse this coming week.  Watch for a post with our 2014 Greenhouse Variety Listing coming up soon.  We will open for seedling sales in early May.

Our first seeding includes onions. leeks, celery, celeriac, and herbs.  It’s also time to start our earliest plantings of spinach, arugula, and lettuce mix to transplant into the ground in our greenhouses.  Several of them received new plastic covers last fall.  New poly makes a world of difference in light transmission, and we are expecting to see an big improvement in growth rates.

Other exciting news:  We finally closed with the Vermont Land Trust, and Littlewood is now a conserved farm.  We are very pleased to make this move towards our community being able to supply food for itself into the future.  See this link for more :

Littlewood Farm Conserved with Vermont Land Trust

Here is a link to a video promoting certified organic produce, featuring Joey and his unreconstructed Long Island accent:

https://vimeo.com/85386708

Squash Harvest Milestone

Littlewood Farm crew and worthy volunteers worked overtime last weekend ahead of the coming frosty nights to pull all the squash out of the fields.  We ended up with six bins, lower than hoped for but really not too bad at all.  My favorite is certainly the buttercup, which is the green pumpkin-y looking squash.  They are extremely rich and flavorful, with dark orange flesh.  I’m waiting eagerly for them while they cure for a few weeks in the greenhouse.  Pulling these squash and the root crops–carrots, potatoes, rutabagas, and daikon radish, are the main projects right now.

 

Abundance

September is a rewarding month.  We are picking more or less non stop, to keep up with the demand for our produce.  The red, yellow and orange sweet peppers are a particularly satisfying crop to harvest.    If you are interested in freezing some for the winter, they are easy to process.  No blanching needed, just chop and bag.  Let us know f you want us to save some seconds for you.  These peppers have a blemish and need a trim, but otherwise are the same peppers that cost a lot at the store.  10 pounds for $20.  Call 454-8466 to order.

Solar Open House on the Farm on Wednesday, August 21st, 5 to 7 PM

All are welcome here at Littlewood Farm for an open house to share our excitement over the installation of solar panels to generate all the electricity for the farm.  We will have a  presentation by folks from the Sun Common, the company we worked with on this project.  We really support of the idea of extensive, small scale solar  electricity generation as an alternative to fossil fuel and nuclear power plants.  Snacks will be served.

Post Lamas Bliss

Now that we’re well past Lamas day it feels like things are changing quickly on the farm.  A lot of tension has left, the list of things to do that grew twice as fast as we could do them has steadily shrunk day by day.  This past weekend, I couldn’t think of a pressing task to complete, and it was an odd feeling–but then I remembered that the pepper plants, being bore to the ground by the weight of their own fruits, needed immediate stakes to raise them back up.  Either the weeds are slowing down, or my attitude around them has changed to one where I just don’t feel like we are locked in close pursuit anymore.

The best part of now though is the endless harvesting.  We did our first big carrot pull last week, and its just the beginning.

The Greatest Summer Vegetables Coming Into Season Right Now

Finally, the wait is over.  Cherry tomatoes have arrived and the bigger varieties are coming on fast.  Eggplants are ripe and the first peppers are ready to be savored–not just the green peppers, but based on the refried beans I just made, the jalapenos are in as well.  I feel like this is the moment of summer I dream endlessly about, pretty much starting March 1st, and it always seems sudden in its emergence.

 

Mid Summer Farm Chores

Never a lack of things to do.  We have been working hard, whenever the rains have relented, to mechanically cultivate and hand weed.  No point in letting the weeds take over.  Easier by far to get them out when thy are young.

Another important project has been to keep up with the application of approved organic pest controls to minimize crop damage from insects.  We always scout first, then use the correct product.  Many of  the sprays we use are bacterial diseases of insects.  Some just interfere with feeding of the insect, or make it hard for them to molt.  All for a better organically grown product.

We have had to go back over many plantings and replace plant nutrients that have been carried off by the rains.  Overall, our efforts have been sucessful, and we are delivering freshly picked kale and chard to Hunger Mountain Coop 3 times a week.

Cherry tomatoes and green peppers coming soon!

The Allis-Chalmers Model G

Last week we used my favorite, and probably the best tractor at Littlewood, the Allis-Chalmers Model G.  The G’s engine is in the rear, giving it a fast, Thunder Road look.  It only weighs 1,285 pounds, making it super light as far as tractors are concerned.  All of the 30,000 Model G’s made were built in a single factory in Gadsden, Alabama between 1948 and 1955.  They originally retailed for $970 but can now, due to their style, utility, and relatively small numbers, sell for up to $10,000.

The G is great for the organic farmer.  We use it for weed control.  The G is uniquely ideal for this because the implements are belly-mounted, meaning that one can look just a foot down to ground-level in order to make sure that the carrots being mechanically cultivated are not being accidentally destroyed.  This is crucial for organic production because the grower must actually remove all weeds through physical methods as opposed to chemicals.  And the G sure is faster than a hoe.