What’s going to be new for next year

Hey everybody, pharmacy it’s been a little while since I’ve done an update so I figured I might as well start yakin’ a tad more. I’ll start off with some of the changes that are going to be going on on the farm for next year.

-We’ll finally have eggs all the time, order as the hens are now settled in and we’re predicting an output of about 9-10 dozen per day. Oh yeah, cost and they won’t have any Grey Poupon them (har-har), either.

-I’m going to be collaborating with a few other farmers from around Richmond and Vancouver so from here on in there shouldn’t be any more shortages of cucumbers right in the middle of the summer because of a crop failure. The basic idea behind our collaboration is that none of us have enough space to grow everything we’d like to and have consistent supplies, and even if we did, there’d be hardly enough quantity and the efficiency end of things would be lacking. Further we’re all following the same sort of growing practices, and the stuff hasn’t been sitting on a shelf for weeks.

-We’re finally going to renovate the shop. This time I mean it! I’ll take some pictures when I start working on it.

-Right now I’m building some raised boxes outside of the shop that are modeled on the British coldframe idea, except with some amendments. The idea here is that the stuff that customers like freshly cut is right there (like parsley, basil, cilantro, etc.) can be done without walking through the field and back, and that they can see the product before they buy it. Depending on how much time I have to spare before planting starts, I might build quite a few of them and have some for arugula and kale, too.

-Also, there’s a few new things that we’re going to start growing.

This winter I have discovered (largely out of thiftiness to a fault–hey, I am my grandfather’s grandson after all) a love for parsnips, and so we’ll start growing an old variety called Harris Model that was bred in Steveston about a hundred years ago. They’re interesting because they aren’t supposed to be as huge at the top as standard store-bought parsnips, but rather more carrot shaped, and a tad smaller. This lends to them being a better option for customers who only want to make a small pot of soup.
Also, we’ll try out a new vegetable that’s a cross between brussel sprouts and kale. I’ll plant some by the door that everyone can behold, as they’re a cool looking little plant.
Lastly out of popular demand we’ll start growing parsley root. You Nort’ Amerikanaks have probably never seen ’em, but they’re used in soups and they add a really nice flavour to chicken noodle soups and such. In Belgrade farmer’s markets they sell them with a small parsnip, and a large carrot or two wrapped in an elastic rather than sifting through several different bins.