Over the past few weeks, we’ve been able to prepare the first garden beds for winter. This means that we harvested the summer/fall crops from the open field, filled the bed with fresh compost made from stale bread without tilling the soil, and covered it with plastic sheeting. This method keeps the beds under the plastic dry and warm. This allows soil organisms to break down crop residues under the compost layer over the winter and convert them into the finest humus. We can then cover the garden beds in early spring and start working on them right away.
Hibernation is slowly setting in
The days are getting cooler and shorter, but the lower temperatures make the vegetables more flavorful. Cold temperatures cause vegetables to store more sugar as a defense against frost, which is why carrots, radishes, and other vegetables are significantly sweeter and more pleasant-tasting.
To ensure we can harvest fresh greens for our two restaurants even during the winter, we have been continuously planting and sowing winter crops in our plastic tunnels and in open fields since the end of September. From a variety of salads, radishes, and herbs to specialties such as rosette tatsoi, butterhead lettuce, and young fall turnips, which are ready for harvest by Christmas.





