Today, the sprouts and I are staying inside. It's snowing or sleeting or something out there, which just seems cruel after the 70 and 80 degree weather of a few weeks ago. But truthfully, it IS still early April, and after all, the barn coat is a much more seasonal piece of clothing than the tank top this time of year in our part of the world. But today is one of those cloudy, grey days where the small greenhouse, our sprout house, just won't warm up much. Right now, at noon, it's only in the lower 60's, since it is barely 40 outside with no direct sun.
For about two weeks now, I've been carefully bringing the trays of sprouts inside each evening, so they don't suffer cold damage, and then lugging them back outside for a day of warmth & light. At first, it was a 5-minute chore, as I had 4 trays and only needed to make 2 trip outside to the sprout house. But those trays were seed starting trays, with 96 one-inch spaces for plants. Since then, the tomatoes, cukes, flowers and more have been transplanted into 3” peat pots, and I already have over a dozen trays to move each time. I have some more things to start as spring goes along, and more things in need of transplanting very soon. A plant will pretty much stop getting bigger if it doesn't have any more space for its roots- it's called being “rootbound”. After transplanting, I'm always amazed at how much a plant will grow in the next few days. You can literally notice a difference from morning to night!
While inside, I have some flats under fluorescent lighting up to help to make up for the lost daylight, not that they are missing out on much today. I have the rest near windows, soaking up the ambient light. I'm hesitant to have many more flats, as I'm quickly nearing the end of the available space to set them inside the house! But soon a few will be empties. Last Saturday, the construction on the main greenhouse was completed! Although the ends have been up, and Dan and I put up the 20' wide plastic for the roof the weekend before, we still needed to enclose the sides. We used more plastic, fastened to boards at the bottom for the sides. This way, during the heat of the summer, the sides can be rolled up and tied, providing for even more ventilation than the windows and doors at the ends could provide. We're very excited to have the greenhouse rennovations completed right on schedule. We've already planted onions, chard, lettuce and beets in the ground in the greenhouse, and we're looking forward to getting our greenhouse tomatoes, cucumbers, peppers and eggplants in the ground within the next 2 weeks. Although we know there will be some nights we'll have to heat the greenhouse, it's the only way to really get those crops to mature earlier. If all goes according to plan, we're optimistic that we'll be offering cucumbers as soon as we open this year.
It is spring, so of course we're crazy busy. Besides the greenhouse activity, Dan has already started plowing for the year, so it won't be too long before I'm working some of the machinery as well, which I really enjoy. Chick season is here and in full swing. Right now, we have baby chicks for sale. This year we will have Barred Rocks, and Easter Eggers, plus a few Delawares and Golden Phoenix chicks. Monday should bring our first turkey poults of the season. We're getting lots of inquiries about our Bourbon Red poults, and I do have a few folks who have already reserved poults. The quail have finally started to lay, and with only 18 days of incubation necessary (compared to 21 for a chicken or 24 for goose, duck, peacock or turkey) we'll have bumblebee-sized little quail in the brooder next week. The geese have been sitting on nests for a couple of weeks now, so I think we'll see goslings soon, too.
All our lambs are thriving on the good spring grass, and it's a joy to watch them run and play out in our fields. I'm also watching our Dexter cow Finni like a hawk right now. She is due any day now, and we're again looking forward to having a calf in our midst. We bought Finni to be our family milk cow, and we're once again anxious to have our own farm-fresh milk in the fridge. I'm looking forward to dabbling a bit in making some other dairy products, like butter, cheese and sour cream as well. ...And speaking of cheese, as opening day approaches, we'll once again make the journey to Whispering Brook Cheese Haus so we can offer their raw milk cheese at he stand. We've missed all the delicious flavors, too!
We don't have enough room in the incubator for all the eggs we're getting, so I've also been busy trying to use them up making a variety of handmade egg noodles here at the farm kitchen. Dan absolutely loves them, and I'm looking forward to listing on our Etsy store (www.etsy.com/shop/pleasantvalleyfarmpa/) and having them available when we reopen at the end of next month. It won't be long now!
Be sure to check out our Facebook page at http://www.facebook.com/pages/Pleasant-Valley-Farm/121591150986 ...our album “Greenhouse” shows the whole building process!