Welcome to the second season of Dilly Bean Farm. The 2015 season officially began with the seeding of this year’s allium crop. A nice thought, considering the icy weather abounding outside. The seeds of onions, leeks, scallions, and shallots are awakening beneath their blanket of soil, soon to erupt from the earth to absorb all the energy this vibrant February sun has to offer. They’re in luck too, because they will actually be exposed to natural sunlight this year. Last season I grew all of my seedling under lights in my bedroom, but this year I will be renting bed space in a nearby heated greenhouse to grow my earliest crops. I have a feeling they will be much more content with their new living arrangement.
The first season of Dilly Bean Farm was a resounding success. I was able to fulfill each of my eight CSA shares and still had enough produce leftover to sell at the Natural Living Center – my employer, a local natural foods store – and to customers of a local dairy and creamery, Siberia Farms. I hope to expand on this accomplishment this season. I am looking to expand the size of both my farm – from approximately one-third of an acre to a full half-acre – and my CSA. I have five members returning and would like a final CSA sized between 15 and 20 shares. I also plan to continue selling through the aforementioned venues.
To achieve these goals, I’m going to continue to experiment with vertical growing, growing crops on black plastic and/or under floating row cover, a tighter succession schedule, and I will dabble in inter-planting cash crops. As an example, I might seed a greens mix for salad in the same bed I transplant broccoli in to, so that the greens grow under the broccoli and are harvested before they cause too much interference.
Registration for the Dilly Bean Farm CSA is open to everyone. I will accept any interested parties until May 1st – and later, if space is still available. There is a link at the top of the page to a PDF file detailing the program, and I will graciously answer any and all queries.