Well, today we spent a couple of hours in the big greenhousedoing some thinning out in the beds. We got one of the mustard beds thinned out and part of one arugula bed. The mustard that we pulled up got replanted. We are hoping it will produce. We have never transplanted during thinning out but I just hated to see it go to waste. So we decided to try it. The arugula beds are soooo thick that it was just impossible to do any kind of organized thinning. So what I did was to just reach in and grab a hand full and leave little clumps of arugula that would have a little room to move out in. Once these get a little more size on them I will thin them out into the empty spots that I pulled.
The mustard that didn't get transplanted we kept piling up. Then we pulled the leaves off. There is always the first 2 leaves that aren't good for much. They are basically there to soak up the nutrients to feed the plant. At any rate, we clipped these leaves and will be selling these to the restaraunts. We planted a new variety this year to how it goes. It is callen Hen Peck Mustard. Mustrad typically has a peppery flavor and usually when it is picked as 'baby' it has a stronger flavor. This didn't so I'm not sure if it is going to be a keeper. I'm going to let it get just a little bit bigger and see how the flavor is then.
The arugula is not my favorite thing to cut. Most people on the planet love the flavor and smell of it. I however do not. And it is a really strong smell. Once you pick the plant or cut the leaves the scent is even stronger. The handfuls that I pulled I also pulled the leaves off to sell. I have 3 beds of this and have a lot more work to go to get it all done. Last year was our first year growing this and we had no idea what a demand there would be for it. I am hoping that we have planted enough this year.
The kale that we planted is also getting to the point of harvesting. Usually the first harvesting of everything in the greenhouse is pretty thin and we usually just use it for our own use. The second harvesting will actually more substance to it and that will be for sale.
At the rate things are growing in there next Monday should be a really good harvest day!
The mustard that didn't get transplanted we kept piling up. Then we pulled the leaves off. There is always the first 2 leaves that aren't good for much. They are basically there to soak up the nutrients to feed the plant. At any rate, we clipped these leaves and will be selling these to the restaraunts. We planted a new variety this year to how it goes. It is callen Hen Peck Mustard. Mustrad typically has a peppery flavor and usually when it is picked as 'baby' it has a stronger flavor. This didn't so I'm not sure if it is going to be a keeper. I'm going to let it get just a little bit bigger and see how the flavor is then.
The arugula is not my favorite thing to cut. Most people on the planet love the flavor and smell of it. I however do not. And it is a really strong smell. Once you pick the plant or cut the leaves the scent is even stronger. The handfuls that I pulled I also pulled the leaves off to sell. I have 3 beds of this and have a lot more work to go to get it all done. Last year was our first year growing this and we had no idea what a demand there would be for it. I am hoping that we have planted enough this year.
The kale that we planted is also getting to the point of harvesting. Usually the first harvesting of everything in the greenhouse is pretty thin and we usually just use it for our own use. The second harvesting will actually more substance to it and that will be for sale.
At the rate things are growing in there next Monday should be a really good harvest day!
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