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First “Hustle Harvest” of the season is done, as of noon. Though we harvest every day, Saturdays and Sundays are typically our busiest days of the week and for the most part I run solo on the weekends.
We use wet burlap and evaporative cooling to keep crops fresh all day long.
We pre-harvest roots, alliums, and summer squash/zucchini on Friday so I can focus on greens and herbs in the AM.
Started the harvest a bit after 7 and wrapped up around noon, including a mid morning snack break and watering the greenhouse.
Abundant time of the year with spring crops still around and summer crops starting to pick up.
This morning’s harvest included basil and cucumbers from a fieldhouse, fennel, lettuce heads galore, cilantro, dill, parsley, chard, kale, broccoli, cauliflower, arugula, spinach, and cabbage.
These joined the beets, radishes, salad turnips, scallions, scapes, onions, squash, and zucchini we harvested yesterday.
So the farmstand has a nice mix of veg for June.
We’ll try to harvest a bit more than what we need for the day so the next morning m’s shoppers have a nice selection while we are harvesting and washing the day’s produce.
Example - harvested 30 bunches of parsley this AM and had ~8 bunches left over from Friday… we’ll probably sell 20-25 bunches today, which will leave a dozen + stocked to start tomorrow’s sales. If a crop is unexpectedly popular, we’ll put it higher on the harvest list and run it out to the stand as soon as it’s ready.
Aim to have stand fully stocked by 10AM each day and we stay open til dusk, so folks who may have been working, enjoying a beach day, or time on the water can still come get ingredients for a late dinner. 11 replies
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