It's just about time for a major seasonal transition in the glasshouse here at Struan Farm. The flax seedlings will be placed outside to fend for themselves, and the big wooden planters I've been growing lettuce, spinach, kale and now rocket in over winter will be cleaned out and stowed away in the garden shed until next year. Tomato, vegetable and flower seeds are standing by to be called into action and the seed trays have been dusted off.
At the moment I've got a new crop of rocket/arugula coming up, along with Italian parsley and kale. The Santana spinach is on its third and final iteration, I cut it and let the plants regrow and regrow (and regrow). I recommend this particular Kings Seeds variety to you, it's been great for us over winter, especially for salads.
No one was enticed by my bags of baby kale at Piopio's "Community Fruit & Veg Stand," so we'll keep that for ourselves to use in wraps and salads. I even toss it into scrambled eggs with cherry tomatoes and feta, yum.
The wider community may prefer surplus spinach and rocket, I'll test those. I just need to figure out how to keep the greens fresh at the stand. Perhaps in water?
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