Spring Rains

I write these lines wondering how spring will unfold – to date, the recent rainy weather, with more to come according to the latest forecasts, does not augur particularly well. Aligned in quasi-Roman infantry formation, tens of seedling trays are already set out on our outdoor hardening table, restlessly awaiting orders to deploy to the fields and take root. The list is long : onions and leeks, several crucifers, but also beets, lettuce, spinach and sugar snap and snow peas. Meanwhile, in the greenhouse, our more delicate seedlings are patiently biding their time – tomatoes, peppers and eggplants, as well as root celery and several varieties of flowers that we are testing this year and plan to offer at Atwater Market. That said, I shouldn’t complain too loudly, as April rains are to be expected and are necessary. They warm the frigid soil, they replenish groundwater and irrigation ponds, and, combined with a bit of warm weather, contribute to the gradual greening of our fields.  But too much rain can be as damaging as too little, and we’re praying for a few rays of sun to dry things up a bit.


With only 7 weeks to go before deliveries begin, we’re at 2/3 of our basket capacity for the season. If you have not yet signed up for your 2018 basket, I invite you to do so sooner rather than later to help us better plan the season. The link is here, do not hesitate to contact us if you have any questions. Recall that we also deliver the sourdough breads of Capitaine Levain – to sign up for their bread basket click here – and in a week I will be picking up our new hens to ensure they have a few weeks to familiarize themselves with their new free-range digs before they go about their business of laying eggs…


Waiting

Winter has given way to spring with an icy gasp, blanketing the fields with a late snow cover and taunting us with one last blast of blustery cold weather. In the face of this affront, we have decided to remain zen, cooling our jets as we postpone the start of our first seedlings by a few days. Heating a greenhouse when the thermometer is stuck at -10⁰ is something of an exercise in futility. Fortunately, though, the forecast is calling for warm weather shortly, warmer than usual for this time of year even, which will allow us to start sowing soon : leeks and onions first, followed by root celery or celeriac, peppers, fine herbs and a few flowers. Starting up the seedling greenhouse is a high point of the season – built with a wooden frame, in hindsight we find wisdom in our contrarian whim, as we discover the benefits of using a material that absorbs excess greenhouse humidity. High point and very special moment, as we realize yet again that it is in this single contained space that almost everything we grow in our fields begins, a spring prelude to the symphony of the summer growing season.


Many of you have already signed up for your 2018 basket, but I invite those of you who have not yet done so to sign up sooner rather than later, to help us better plan the season. Basket deliveries will run from June 13 to October 25 for our regular programme (20 weeks) and to November 22 for our extended programme (24 weeks), while the farmstand season at Atwater Market will begin July 6 and end October 28 (17 weeks) – a programme that can be extended by picking an alternative pick-up location pre- and/or post-market season. Some of you have written to let us know that you are looking for someone to share a basket. Please let us know if you find yourself in such a situation : we’ll be happy to provide basket matchmaking services. And if you like sourdough bread, don’t forget that you may also sign up for bread baskets from Capitaine Levain, the local organic bakery in our small town of Stanbridge East. We look forward to seeing you all again soon.

2018 Season Launch

We have updated our website and are finalizing our field production, crop rotation and green manure plans – the season’s seed packs are sitting on our desk, waiting.

AND SO IT IS THAT WE ARE HAPPY TO ANNOUNCE THE START OF OUR 2018 CSA BASKET SEASON!

In a previous note, we mentioned that we were growing weary of this winter, its yo-yoing temperatures and its crazy precipitations (as I write this, our fields are green). So we’re putting a cross on winter and decreeing that spring has arrived at Arlington Gardens: we are ready to go.

The 2018 season is looking to be exciting. Deliveries will begin June 13-14 and end October 24-25 for the 20-week Regular Season (Wednesdays & Thursdays); those wishing to go longer – i.e. to November 21-22 – can sign up for our 24-week Extended Season (one more week than last year). The 17-week Atwater Farmstand Season will start July 6, 7 or 8, depending on the market day selected (Friday, Saturday or Sunday), ending as the market closes for the season, October 26, 27 or 28. The Atwater Farmstand Season can be extended by selecting an alternate delivery location pre- and post-Farmstand Season: instructions to that effect are provided if/when you sign up for our Atwater location.

On the vegetable front and to ensure we do not run out of Italian tomatoes at the peak of the season (you may recall the wet, rainy summer we experienced in 2017), we have invested in new hoophouses. All our solanaceas will be grown under these mobile greenhouses, installed in the spring and dismantled in the fall.

We continue to explore new vegetable varieties, ranging from ongoing trials in the fascinating world of Asian greens or, better still, in that of the tomato, a prototypical summer crop if ever there was one. We’re hoping for a ‘normal’ spring, in order to ensure strawberries in your early baskets and blueberries later in the season. This year we’ll be bumping up our watermelon production in order to give you more in August and early September.

For the third year in a row, we will be delivering the sourdough organic breads of Capitaine Levain along with our produce baskets. We do not manage their sign-ups, but we invite you to visit their website and/or to sign up for their organic bread basket.

WE ARE PLEASED TO BE TAKING UP OUR FARM ‘YOKE’ FOR ANOTHER SEASON AND HOPE TO SEE YOU ALL THIS SUMMER AT THE DROP-OFF LOCATION OF YOUR CHOICE


TO SIGN UP FOR A 2018 BASKET, VISIT OUR SIGN-UP PAGE

IF YOU WERE A MEMBER IN 2016 OR 2017,
YOU MUST LOG IN TO YOUR myORGANICFARM ACCOUNT
BEFORE SELECTING YOUR DROP-OFF LOCATION

Instructions are provided on the sign-up page,
and we’re just an e-mail or a phone call away if you need help

Once you’ve placed your order,
if you do not receive an email confirmation shortly thereafter
be sure to check your junk email as the security settings on your email
may not recognize a system-generated email from Les Jardins d’Arlington

Winter yo-yo

For now, anyway, winter is back. After a month of yo-yoing hot and cold, the first half of February has seemed almost normal, with a cold snap followed by abundant snowfall – much to the delight of our kids who were finding winter particularly dull this year. The snow was so abundant, in fact, that we had to clear out the sides of our main greenhouse, snowed under by huge drifts which were proving incredibly resistant to the rays of the winter sun.

February is paperwork month, a time for website photo album selections and seed order receiving.  There’s no escaping these tasks – updating the website apps and plugins, organizing our sundry farm files as well as checking the status of our all our seed orders – received and back-ordered – to ensure that those we really need by mid-March, when we fire up the seedling greenhouse, are on hand. February is also the month when we order any new equipment we’ve been eyeing; this year we’ve set our sights on a transplanter that will help us plant straighter rows (so we can then weed straighter rows) – it will be a huge boon for field ops…

Winter interlude

After a two-month hiatus, which provided a most welcome break from almost everything vegetable, as the new year begins this organic farmer is yearning to get back at it, in a strange fit of passion and obsession. Indeed, as the greenhouse is not scheduled to fire up until mid-March, despite maddeningly fluctuating temperatures one could simply sit back and relax a bit more, awaiting signs of a true spring thaw. But winter is no longer what it used to be, and our fields go from white to green and back to white again in a scant few days, much to the chagrin of our perennials, who find such mixed signals particularly taxing.

And so it is that yours truly has felt moved to venture out to tour the farm’s pastures, if only to let its inhabitants – i.e. all of those who leave their prints in the snow – know that we are watching and waiting to reclaim the land which we share with them, our off-season being their on-season, and vice versa. Deer in search of open fields and buds to nibble, hares fleeing rapacious predators and rafters (sic) of  wild turkeys – all find solace and freedom on the farm during winter. We give them free rein, but they and we all know that nothing lasts forever, and that come March, we will have to put a stop to all this wild-and-woolly behaviour.

Meanwhile, we wish all of you a great start to 2018 and the best of health. Stay tuned : in just a few weeks we will provide further details re the launch of the 2018 season.

One Last Time

It’s been cold at the farm these last few days. So cold, in fact, that we’ve been huddling in the cold room (4⁰C) to bag your veggies and pack your baskets! It’s the inconvenient truth on an old farm : the buildings are gracious and cool during the summer, but come winter, everyone and everything is all too happy to call it quits. Realistically, at these temperatures, we can’t ask too much of the hangers on in our unheated greenhouse. We’ve harvested the last of the spinach – which will be the only leafy green in your basket this week – and have regretfully given up on the last of the turnips in our fields…they might have stood a chance had we planted them a bit earlier. And so it is that most of the vegetables in your baskets this week will be of the root variety. Said baskets will be the last of our extended season.

We wish all of you a great winter, happy holidays, and hope to see you again next year. Meanwhile, though, we look forward to one last encounter at all of our drop-off locations this week. Cheers.

Of Frost and Hoary Plants

Having closed out our farmstand at Atwater and said good-bye to half our members as the regular season drew to a close at the end of October, suddenly our farm workload has lightened considerably. So much so that we even found a moment to attend our first winter concert at Place des Arts, a nostalgic tribute to an Algeria that is no longer. Meanwhile, back in Stanbridge East, winter Nor’easters have begun to blow, sweeping everything clean. We’ve had our second hard frost, yet another reminder that leafy greens will not last forever in the field, despite their remarkable hardiness. We’re taking heed, and will be harvesting our mustard greens Monday, before the -4 degrees Celsius they’re forecasting in Montérégie. Be that as it may, the rest of our leafy greens are in the greenhouse, and should last a while longer.

The country calm is not yet complete, as deer hunting season has begun. From dawn to dusk, the occasional shot rings out, although the exercise seems a bit pointless, as deer populations are dwindling. But the same instinct that drives Canadian geese south as soon as the weather turns seems to move hunters out into the November chill. They’re a strange breed, hunters. Modern Don Quijotes tilting after wildlife instead of windmills in their fluorescent jackets and  camouflage vests, they find satisfaction shivering in the cold, waiting for that chance encounter with a young buck. One gets used to it, but fortunately, the season lasts a mere two weeks.

Your second extended season basket is VEGETABLE, writ large : carrots, fennel, beets, Pak Choy, etc., but leafy greens, too – kale, Fun Jen mustard, arugula and spinach.

First extended season

This will be our first time delivering baskets in November, so we’ll all find out what it’s like together. Will we be harvesting beets in the snow? Will we have to wait until mid-day to harvest greens so they warm up a bit first? Only time (and temperature) will tell – but we do hope the weather will be relatively clement. We look forward to seeing you all again – please remember that night falls quickly in November…

 

With Arms Bared

This week, we harvested the vegetables for our last regular season basket in t-shirts and with sweaty brows…a real novelty for us, accustomed as we have become over the years to shivering in the dark late-October-early-morning-chill as we dunk freshly harvested fall greens in ice-cold water. That said, we were hurrying to harvest the week’s greens before heavy rains forecast for Tuesday. We also rushed to plant next year’s garlic – a task readily accomplished under sunny skies in light, fluffy soil, contrasting sharply with garlic plantings of years past (picture frozen hands, stormy weather, muddy fields). And we even managed to harrow the remaining open fields in preparation for the sowing of our last green manure, autumn rye – the only cereal capable of withstanding winter temperatures.

Jack Frost

We finally got our night below zero. After a few close calls and disappointments, the weather finally came within the range of average temperatures for this time of year, even if it only lasted a night. Minus 2 degrees celsius is enough to separate the wheat from the chaff, the annual from the perennial, the galinsoga from the bok choy…which warms the heart of this otherwise chilled vegetable farmer. Minus two is also when wheat and peas do a hand-off to rye, altering the green manure patchwork of the farm. Rye, you see, loves the cold, draws its winter sustenance from it, and will be the first to emerge from it in the spring. Like garlic, an allium which also winters over in the fields, rye builds in strength during November, then is quietly laid low by the first snows, only to emerge triumphant under the first rays of spring. We shan’t jump the gun, though, as there will be many long cold months between now and then…