Today was another planting day at the Black Cat Farm. We planted:
- Bok Choy and related greens
- Carrots
- Cilantro
- Escarole
- Fava beans
- Garbanzo beans
- Lettuce
- Mizuna
- Peas
- Radishes
- Turnips
Plus, the Black Cat Farm has been harvesting a greater array of overwintered greens than earlier noted. In addition to spinach and mache, the farm has provided radicchio, tatsoi, mustard greens, and arugula to Black Cat Farm Table Bistro and Bramble and Hare restaurant.
The farm planted these greens in August so that they would be available in March and April. Unlike other times of the year, the leaves of these greens are hand-harvested. In the process, farm workers have to remove a lot of dead plant matter and detritus to pick the edible leaves. So, this crop requires three times more labor than at other times of the year.
This harvest is fleeting and will probably last no longer than this week at the restaurants.
And Eric adds, “As the soil continues to warm, the overwintered plants will begin to send out new growth. We will begin harvesting it in 3 weeks. Just in time for the first farmers’ market!”
