PRODUCTION
As consistent as production has been, I think it’s an opportune time to change around the menus at the restaurants so that they may incorporate more farm product. This will strengthen the farm to table connection and likely save money in food costs. There has been so little change in the menus in a very long time.


LETTUCE: We had a bad sequence from some mold which set in after the rains, so there is a temporary gap (when its dry we let the weeds grow in on mature sequences- this one got moldy after a week of wet weather). .

SPINACH: Fine.

ARUGULA: Fine.

CHARD: Good, we had to cut down.

ONIONS: Better than ever!

FENNEL: Just fine.

BEETS: Doing well.

RADISH: These “cabbages” are staples (Diakon and Waremelon varieties).

KALE: Fine.

CARROTS: Fine.
CHAYOTE: Slow to develop due to dry conditions but we have established an irrigated trellis for more permanent production.

CILANTRO: Improving.

BASIL: Still solid out in the fields.

ALL HERBS: Perhaps our biggest improvement has been made with herbs- both out in the field and in the greenhouses with consistent production of Italian flat leaf parsley, thyme, mint, lemongrass, basil, and shiso.

CITRUS: Remains consistent.

STONEFRUIT: We have spent some time researching their needs. The seasons are short for them due to limited solar radiation (being shaded by all the wattle) and irrigation must be stepped up in spring and summer. Pruning has been fine, and so has feeding every winter with general application of fertilizer. The kukuya grass presents a problem now that it is well established. See outline below.

COFFEE TREES: They are bearing good fruit and we have done several passes. The bean count is rising.

PEAS: Fine.

TOMATO: We have already started Brandywines in the greenhouses. The field varieties are trying to make a comeback, but might very well run out of time as the season passes to fall.