Thanks to the longer daylight hours and warm temperatures, our winter and spring crops are growing rapidly in the plastic tunnel. We are able to deliver large quantities of various leaf lettuces, flavorful Asian greens, nutty lamb’s lettuce, and arugula to our two after-work restaurants every week.
Meanwhile, we’re hard at work planting and sowing all the crops we plan to harvest over the next few months. These include plenty of colorful radishes, kohlrabi, and fennel, as well as our crisp, fresh pea pods once again. Out in the open field, the first lettuce plants have also been transplanted into our raised beds, where they’re still wrapped up warmly in a fleece for now.
We’ll be able to harvest the overwintered young garlic and spring onions as early as the end of March. We are now harvesting last year’s cabbage plants, such as leafy broccoli and broccoli sprouts, and preparing the beds for the new crops—for this, we’re using a 5-centimeter-thick layer of Ströck compost.
By the way, we’re currently building a duck coop because we want to get some ducklings this year to help us control snails naturally.
We’re really looking forward to a new, bountiful season full of unique varieties and exciting flavors.
