What’s new? Chefs, be on the lookout for Persian Anise Basil, Opal Basil, heirloom Lettuce Leaf Basil, Green and Purple Shiso, Italian Flat Leaf Parsley, Romanesco Cauliflower, Uchiki Kuri Winter Squash, Elephant garlic, and more heirloom tomatoes. In addition, we are getting a jump on spring production with haricot verts and are experimenting with sprouts (radish and mung bean) and micro greens (kale,chard, arugula, and purple mustards).
LETTUCE: We have re-established par amounts returning to our original method of production (direct seed- no plugs). Hydroponic greens are no longer available.
CABBAGE: we have re- established production in a manner that suits the farms needs. Many, many crop items are cabbages (Brassicas), like arugula, rutabaga, kohlrabi, cauliflower, brussel sprouts, diakon, watermelon, and head varieties; we have to put a limit on them for the sake of soil fertility, crop rotations, and natural pest control.
SPINACH: Fine.
ARUGULA: Fine.
CHARD: Fine.
ONIONS: We got Leeks and Maui Onions back in production, they will take another month or so before they are mature enough to harvest. Elephant garlic on the way too. We have been limiting production due to long maturation times (ties up too much space for too long) and because they draw the aphids. Like cabbages, for the health and overall benefit of the gardens, it’s best to limit our production to a fair degree.
FENNEL: Fine.
BEETS: Fine.
RADISH: Fine...ditto foe Kohlrabi and Rutabaga. For Diakon, we are still tying to gauge restaurant usage to know how much to cultivate.
CARROTS: Fine.
CHAYOTE: They are on hold while new plantings (with custom trellising) takes hold.
CILANTRO: Fine.
BASIL: We are now trying Persian Anise and heirloom Lettuce Basil.
ALL HERBS: going with Italian Flat Leaf and Shiso in the greenhouses.
CITRUS: The visitors have fleeced all the Buddha’s Hand fruit.
STONEFRUIT: Dormant and being pruned.
COFFEE TREES: Bring em on.
PEAS: Ongoing, and we have established year round production.
EGGPLANT: We have a small amount that have over wintered.
TOMATO: Next generation is starting to fruit.
PEPPERS: The Poblanos and Hot Lemon did not over winter.
FLOWERS: It’s wildflower season! Great for attracting beneficials!
Wednesday, January 28, 2009
Friday, January 16, 2009
January notes
Winter took hold today when overnight lows hovered around 40 degrees F. and days rarely saw 60 degrees for a sustained period following a classic winter storm that gave us 2+ inches of rain. This was preceded by several days of severe Kona winds that messed up the grounds real good and made harvesting and tours difficult. For the month total, 4.7 inches of rain fell, seemingly confirming the end of a 3 -year drought cycle. For the remainder of the month conditions remained cold…and, most significantly, cloudy.
PESTS/DISEASE
Organacide (fish emulsion and sesame oil) has successfully been used to control greenhouse pests.
OTHER CHALLENGES
The wattle both on and off the property on top is significantly shading out garden space this time of year- and more severely each season. Particularly affected are the G spot and the top greenhouse (strawberries) which remains shady and cool most of the day.
PESTS/DISEASE
Organacide (fish emulsion and sesame oil) has successfully been used to control greenhouse pests.
OTHER CHALLENGES
The wattle both on and off the property on top is significantly shading out garden space this time of year- and more severely each season. Particularly affected are the G spot and the top greenhouse (strawberries) which remains shady and cool most of the day.
Monday, January 5, 2009
December's harvest report
Like Poblanos, the very hot bright yellow Lemon Chili peppers, herbs such as Lovage, Chervil, and most recently Kale, get sent into the restaurants for the chefs to assess and provide feedback to the farm. We are also using Persian Anise Basil, Opal Basil, heirloom Lettuce Leaf Basil, Green and Purple Shiso, Italian Flat Leaf Parsley, Romanesco Cauliflower, Uchiki Kuri Winter Squash, Elephant garlic, and the golden yellow meaty fruit of a new heirloom tomato: Dr. Wyche’s.
LETTUCE: We are on the verge of re-establishing par amounts.
CABBAGE: we have re- established production in a manner that suits the farms needs.
SPINACH: Fine.
ARUGULA: Fine.
CHARD: Fine.
LEMONGRASS: Production is back up to 5–10 lbs. per harvest.
ONIONS: Heads up chefs: Elephant garlic on the way!
FENNEL: Fine.
BEETS: Fine.
RADISH: Fine...ditto foe Kohlrabi and Rutabaga.
CARROTS: Fine, still awaiting the Purple Dragons, which have been on back order.
CHAYOTE: Fine.
DIAKON: Still trying to gauge restaurant usage.
CILANTRO: Fine.
BASIL: We are now trying Persian Anise and heirloom Lettuce Basil.
ALL HERBS: Going with Chervil and Flat leaf parsley again. Shiso will be grown on a consistent basis provided we can get them to germinate- they're finicky.
CITRUS: Have gotten some good Oranges and Tangerines lately. The farm visitors have fleeced all the Buddha’s Hand fruit.
STONEFRUIT: Dormant.
COFFEE TREES: Those first 23 or so trees planted by the farm manager have proven successful, now many more seedlings are being propagated for future generations.
PEAS: Ongoing
EGGPLANT: Greenhouse eggplants are producing, those out in the field struggling.
TOMATO: Next generation is starting to fruit.
PEPPERS: We have sent in the orange sweet peppers and poblanos. There is good potential for ongoing propagation. Recently, the last of the poblanos were sent in, they are perhaps the best medium spiced stuffing pepper available. They seemed to have escaped the notice of many.
FLOWERS: Always a bright spot in the gardens, serving multiple functions. We can never have too many.
LETTUCE: We are on the verge of re-establishing par amounts.
CABBAGE: we have re- established production in a manner that suits the farms needs.
SPINACH: Fine.
ARUGULA: Fine.
CHARD: Fine.
LEMONGRASS: Production is back up to 5–10 lbs. per harvest.
ONIONS: Heads up chefs: Elephant garlic on the way!
FENNEL: Fine.
BEETS: Fine.
RADISH: Fine...ditto foe Kohlrabi and Rutabaga.
CARROTS: Fine, still awaiting the Purple Dragons, which have been on back order.
CHAYOTE: Fine.
DIAKON: Still trying to gauge restaurant usage.
CILANTRO: Fine.
BASIL: We are now trying Persian Anise and heirloom Lettuce Basil.
ALL HERBS: Going with Chervil and Flat leaf parsley again. Shiso will be grown on a consistent basis provided we can get them to germinate- they're finicky.
CITRUS: Have gotten some good Oranges and Tangerines lately. The farm visitors have fleeced all the Buddha’s Hand fruit.
STONEFRUIT: Dormant.
COFFEE TREES: Those first 23 or so trees planted by the farm manager have proven successful, now many more seedlings are being propagated for future generations.
PEAS: Ongoing
EGGPLANT: Greenhouse eggplants are producing, those out in the field struggling.
TOMATO: Next generation is starting to fruit.
PEPPERS: We have sent in the orange sweet peppers and poblanos. There is good potential for ongoing propagation. Recently, the last of the poblanos were sent in, they are perhaps the best medium spiced stuffing pepper available. They seemed to have escaped the notice of many.
FLOWERS: Always a bright spot in the gardens, serving multiple functions. We can never have too many.
Saturday, January 3, 2009
A subtropical Kona low hit the state on the 11th dumping 2.0 inches of much needed rain. That was followed by a sustained period of South/Southeasterly flow and additional mild rains for the remainder of the month, giving O’o a total of 6.1 inches. The 3 year drought “El Nono” cycle appears to be over, succumbing to the re-establishment of the ocean conveyer belt and the cooler ocean temperatures that give us traditional winter conditions in the Northern Hemisphere. It feels like old times again.
We’ve had great success with composting! Composting is the oldest method for recovering resources through recycling. It involves a natural process in which organic matter is transformed into a dark, rich, and crumbly substance known as hummus- an incredibly rich organic soil conditioner (not fertilizer) possessing the transforming qualities equivalent to that of the philosophers stone. Careful proportion of the correct materials in a rhythmic fashion is the key.
We’ve had great success with composting! Composting is the oldest method for recovering resources through recycling. It involves a natural process in which organic matter is transformed into a dark, rich, and crumbly substance known as hummus- an incredibly rich organic soil conditioner (not fertilizer) possessing the transforming qualities equivalent to that of the philosophers stone. Careful proportion of the correct materials in a rhythmic fashion is the key.
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