Trailside Organic Farm Update, May 2024

Submitted by Katie Landis, Trailside Organic Farm Assistant Manager

Spring is here and our new greenhouse is overflowing with life. The plants are happy in their sunny, but protected home.

Asparagus was the first crop sown this season. When the seedlings are large enough, they will get transplanted next to our existing asparagus beds to expand the field. Asparagus needs to grow for three years before being harvested so this new planting is an investment for future seasons.

Next, we sowed our alliums: onions, shallots, and scallions. We start them early, so they have as much time as possible to get big before the long day lengths of June trigger them to form bulbs.

Perennial herbs and flowers came next. Most of these will go into our fields to be harvested for dining services and used in bouquets. Some will be used to landscape around the barn.

We have already planted a few successions of lettuce and will keep starting more every two weeks, so we have a continuous supply to harvest. This year we are growing green and red leaf lettuce and a green romaine.

Our kale, collards and Swiss chard are growing nicely and will be available at the farmers’ market and in the dining hall this spring.

Tomatoes, peppers, and eggplants are coming up strong, followed closely by the cucumbers and summer squash. We are growing a few new varieties of tomatoes, eggplants, and peppers for sale at the farmers’ market this year.

We have set aside a variety of tomatoes, peppers, onions, herbs, and flowers to sell at the Blooms & More Festival on Saturday, May 4. Visit us in the Boiler Housebetween the two greenhouses. We are excited for the 2024 season and look forward to seeing everyone soon!