By spring we will have sixty-two 12’ long x 4’ wide x 3’ tall cinder block planters that we have filled, and will replenish as necessary, with our own earth and compost plus Talon Terra LLC Midwest Best Cow Manure and Peat Humus and Heartland Agronomics LLC and Nuest Humusolver products nutrients.

Each planter can hold ten tomato plants or their equivalent. About thirty of these planters are dedicated to tomatoes (and tomatillos). The remainder are divided roughly equally between salad greens (kale, kohlrabi, mitzuma, bull’s blood, spinach, edible chrysanthemum, romaine, swiss chard, and mache); peppers, hot and less so; peas (including sugar snaps); green, yellow, and purple beans; eggplants; cucumbers; broccoli; cauliflower; radishes; and asparagus.

We also grow squash and specialty pumpkins, most less than ten pounds, and sell, in season, fresh pumpkin bread, of which we are justifiably proud. Larger, single color, “Halloween” pumpkins, along with excellent blueberries, and flowers, are available from our neighbors to our west on County Road 1000 N.

We start seedlings in our garage in mid-February, move them to our greenhouse around the first of March, and plant them as soon after the last frost and the soil temperature reaches 60 F. Last year we had tasty tomatoes and greens through Halloween, but weather is not always so cooperative.

Please note that our garden, and our farm, are not Certified Organic. However, we adhere as faithfully as possible to the principles of Integrated Pest Management, which include selection of disease-resistant crops, hand rather than chemical weeding, mechanical barriers such as netting, and preferential use of OMRI-approved insecticides when these do not suffice.

BTW, we live within a hundred feet of the garden, and our bees, who frequent the garden daily, live a quarter mile to the south.

The pictures are all from our own 2020 harvest.

Salad Greens

Dwarf Siberian Kale

Scottish Curl Kale

Peacock Kale

Kohlrabi

Mitzsuma

Mustard Greens

Spinach

Bull’s Blood

Tomatoes

Peppers – Sweet

Bell Flamingo

Chablis

Peppers – Medium

Green Cayenne

Hot Rod

Red Ember Cayenne

Serano

Emerald Fire Jalapeno

Peppers – Hot

Red Rocket Cayenne

Habanero

Thai

Peas & Beans

Peas

Sugar Snap Peas (Spring and Fall)

Common

Multicolor Snap Beans (Summer)

Radishes

French Breakfast and Cherry Bell

Cherry Bell and Easter Egg Purple

Eggplants

Squash (Summer)

Dunja

Jeune et Vert & Pattypan

Hurakan

Squash (Winter)

Butternut & Delicata

Bon Bon

Honey Bear Acorn & Carnival

Mashed Potato

Cucumbers

Cilantro

Confetti

Common

Tomatillos

Up North here these don’t mature until late August, but the wait is worth it if you know how to cook them (or, in our case, know someone who really does).

The same is true for our peppers, which range from mild to hotter than you thought they would be. Peppers mature a bit earlier in the summer, but they are still going strong when the tomatillos arrive.

Ditto for our tomatoes, such as the Juliettes, which are great for making tomato paste and, because they are indeterminates, last until the tomatillos arrive.

Supplies may be limited. You have been warned!

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