Preparing the rows for planting – after we form the beds with the tractor, we add fertilizer and level off the tops. If our soil was a couple of inches deeper, the bedder attachment would have done this for us – it almost does it in some of the deeper soil areas (6″-8″ mounded). Pretty good for our “shallow, Krome gravelly soils”, as the USGS labels them.
Here I’m documenting what’s being planted in the rows. This is good farming practice, and is required recordkeeping for organic certification. Why? These kinds of records allow the farmer to keep track of what’s planted where, so s/he can maintain a rotation plan for the crops, helping to keep crop-specific pests and diseases minimized, and prevent excessive soil nutrient depletion.
The baby Lacinato Kale plants are coming right along, with their drip irrigation delivering water right to the root zone of the plant, where it is needed.
These D’Avignon French Breakfast radishes are popping out of the ground, ready to be harvested. Yummy!
Just a few weeks later, here’s those kale plants last week, nearly ready for first harvest as bunches. Look for some at the market on Sunday, and soon in the CSA shares.