Winter is upon us
Today began with the first snowfall of the season which got me thinking about next year. I am excited to add a new plot site or two next year and the potential of participating in a farmers market. Every down moment I have, my mind is consumed with thoughts of next year.
This year provided a number of opportunities to learn, grow, and experiment with some new ideas and techniques. There were some successes and some failures that kept me on my toes and have given me something to think about in the off season.
One success was the mesclun mix (baby leaf lettuce). It grew wonderfully and people loved it. I thought I would composed salad "kits" of a sort that could be sold at a farmer's market and then I thought about some people who had small households; thus the idea of creating a Salad Share option for 2016 was born.
The Salad Share will consist of lettuce and some accompaniment vegetables/fruit depending on the season. 2 types of Mesclun mix will be grown for this purpose, kale, spinach, tatsoi, various kinds of head lettuce, radishes, carrots, salad onions, peppers, peas, tomatoes, and even fruit may find their way into the Salad Share as well. Each week should offer a new seasonal salad combination. I am excited about it already! This share will be distributed from May 2016 to October 2016 and if things go well I may even offer a winter salad share for 2017. Salad Share is $150 between now and January 1, 2016; after January 1, 2016 it will be $180. I only have space for a limited number of shares, so if you are interested be sure to contact me ASAP.
One of the failures I experienced were some spots that really received too little sun. Instead of losing this space, it got me thinking. I thought about doing my compost piles in these spaces, cooler weather loving plants, etc. It wasn't until I attended The Mother Earth News Fair in Topeka last month that it hit me. Mushrooms! These spaces will be the new home of Oyster mushrooms for my full share members in 2016. The Shiitake mushrooms will take longer to fruit, but hopefully those will be available for 2017.
Stay tuned as plans take shape in the next few months!