Each winter, as we look back over the previous season and plan for the upcoming one, we map out our crop rotation. With over 100 different varieties of crops, spanning more than half a dozen plant “families,” this rotation factors in each crop’s nutrient needs, pest and disease pressure, growth habits, harvest timing, and space requirements. Our goal is to move plant families through our fields on a 2-4 year rotation in order to rest the soil from each family’s specific requirements and pressures before cycling back around. By the end of our winter “crop rotation jigsaw puzzle” we are left with a carefully considered layout of all of our fields for the upcoming season.
But even the best made plans have their hiccups, and this week we’ve made a pretty big pivot with our late season brassica crops. This includes kale, broccoli, rutabaga, and kohlrabi slated for fall harvest. We had originally planned to cluster our entire season’s brassica planting into one field that has historically been free of a disease called Alternaria. This is a plant pathogen that thrives in damp, humid conditions and can wipe out a whole crop if it takes hold. Unfortunately this is just what happened to our second planting of broccoli last week. We’ve cut our losses by tilling under the affected plants in an attempt to save the other crops planted nearby. But rather than “throw good plants after bad,” so to speak, we decided to rework our late season crop plan and move the unplanted brassicas to a whole different field. They will be going in today, with fingers crossed that the physical distance from their cousins and a careful dance of what order we visit our fields going forward will keep them safe and healthy.
With new weather patterns, increased pest pressure, and unforeseen changes keeping us on our toes each season, it’s important for us to be prepared to pivot from our original plan in mid-swing. We’re fortunate to have the flexibility of many small fields scattered across the landscape, a diverse array of crops, and a “ready for anything” farm crew. And although I’ll always love the tidiness of our winter plans, it’s what happens on the ground that really matters!
Cheers, Norah and the Sweetland Crew
Week 13 Harvest
Half Pint
Sweet Corn, 3 ears
Zucchini/Summer Squash,1 lb
Cucumber, 1
Red Cabbage, 1 head
Fresh Red Onions, .75 lb
Sweet Peppers, 2
Bok Choy, 1 head
Lettuce, 1 head
Scallions, small bunch
Spinach, .25 lb
Mesclun Mix, .25 lb
Tomatoes, 2
Cherry Tomatoes, half pint
Brimming Basket
Sweet Corn, 5 ears
Zucchini/Summer Squash,2 lb
Cucumbers, 2
Red Cabbage, 2 heads
Fresh Red Onions, 1 lb
Sweet Peppers, 3
Bok Choy, 1 head
Lettuce, 2 heads
Scallions, medium bunch
Spinach, .35 lb
Mesclun Mix, .35 lb
Tomatoes, 3
Cherry Tomatoes, 1 pint
Veggie Monster
Sweet Corn, 7 ears
Zucchini/Summer Squash, 3 lb
Cucumbers, 3
Red Cabbage, 3 heads
Fresh Red Onions, 1.5 lb
Sweet Peppers, 4
Bok Choy, 2 heads
Lettuce, 3 heads
Scallions, large bunch
Spinach, .5 lb
Mesclun Mix, .5 lb
Tomatoes, 4
Cherry Tomatoes, 1.5 pint
What’s Cooking This Week
You can find ingredients for all of these recipes in our farm store! We source meats, dairy, grains, beans, sweets, and more from local and sustainable producers. Don’t forget to use your CSA member discount!