By: Robin T.
Metchosin Grown and Certified Organic
We love growing delicious vegetables and sharing the abundance.
Our farm stand is open every Tuesday and Saturday all winter long.
On the farm stand this week:
Arugula • Beets • Purple Sprouting Broccoli • Cabbage • Carrots • Celeriac • Chard • Collards • Garlic • Kale • Leeks • Parsley • Potatoes • Radishes • Rutabaga • Salad Greens • Turnips • Winter Squash •
Mucky Work!
One of the reasons for our success with winter growing is Bob's investment in subsoil drainage, many years ago. I delight every time I see the drain pipe flowing out onto Witty Beach Rd. But even with this network of underground pipes, we're literally up to our ankles in some parts of the field after a big rain.
Harvesting is slow and methodical because we don't want to sink in too badly. At times like this, I think of my farming friends in Manitoba who got cheap land by the Red River. They farm in scuba socks, sometimes in the summer, so really, we don't have it so bad.
First Salad Planting of 2020 Accomplished
Just after Christmas, I got into the lower greenhouse and turned in some old salad greens. After they died back, and the soil was dry enough (quite the waiting game) I was able to re seed some new salad greens which will help keep your green supply constant. The seeder that we use, looks much like the seeders from a hundred years ago. Its a simple hopper that drop just the right amount of seed through a gauged metal plate. Theres a little plough at the front that makes a little furrow, and a chain drags behind to cover the seed. Very satisfying.
Rooting for Rutabaga and Turnips
Our rutabaga and turnips haven't been our most beautiful this year. We made a bad call to not to use row cover on the emerging beds back in August and the rutabaga was decimated by flea beetles. We hadn't previously had to worry about these pests so late in the season but! that's what keeps it interesting. Luckily, Im a seed hoarder, so we had enough seed to try another planting. It worked but the roots haven't sized up like we hoped. No big deal, because they're still delicious, but you need a few more to make a meal. The turnip bed should have been covered to keep out a fly whose offspring like to chew the sweet roots...the turnips grew huge and tasty, but most are unsightly. Luckily there's next year!
On the menu at Sea Bluff Farm:
Roasted Turnips and Rutabaga with Sea Salt
1 turnip large
2 tbsp olive oil
1-2 tsp sea salt
Pre-heat oven to 400 degrees.
Peel and cut the turnip and rutabaga into half inch cubes. Toss with salt and olive oil.
Place on a large baking sheet in a single layer and roast for 25-30 minutes, until fork tender.
Serve and enjoy!