Our Growing Practices: The Nitty Gritty

 
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Certified Organic Produce

As of June 8th, 2017, our veggies and plant starts have become Certified Organic by Bay State Certifiers.  What does that mean?  In the vegetable garden, we begin all of our crops from seed or seed stock or sets, with the exception of sweet potatoes, certain tomato varieties, and strawberries. We control weeds by occultation, hoeing, mulching, and hand weeding. We discourage pests by encouraging and importing beneficial predatory insects, using row covers as a physical barrier, timing successions, and when necessary, squishing bugs! We cover crop our outside fields in between plantings to build soil organic matter and protect topsoil from erosion. We amend our soil with our own compost alfalfa meal, and plant-based certified organic soluble fertilizers. We irrigate with water from our pond or well and wash our vegetables with our well water, which has tested negative for any pathogens. We never use GM seeds, and most of our seed varieties are certified organic. We do much of our winter growing in unheated high tunnels, which allow us to provide fresh green produce locally even when the temperatures outside are below freezing.  On rare occasions, we spray organically approved pesticides, for example a soil bacteria called baccilus thurengiensis, Neem oil, or soap.  We don’t want toxic things on our food, or our bodies!

A taste of what we grow

  • Heirloom tomatoes

  • cherry tomatoes

  • beets

  • carrots

  • swiss chard

  • kale

  • bell peppers

  • eggplant

  • lettuce

  • winter squash

  • summer squash

  • fava beans

  • haricot verts

  • baby ginger

  • broccolini

  • brussels sprouts

  • leeks

  • spinach

  • potatoes

  • sweet potatoes

 
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