Sunday, November 23, 2008

Lettuce, Radicchio, and Anemones

Here we have a couple pictures of some late lettuce and radicchio that should be ready in a couple weeks for winter market.   The radicchio has taken awhile to head up, but is looking really nice.  It's so hard to figure out what to charge for radicchio as it takes much longer than lettuce.  We should have planted four times as much, but as we're in an amateur stage of farming (especially winter farming), we'll forgive ourselves.  The temps have been super cold lately with the last two nights being 23F.  We didn't rowcover our lettuce bed when it got down to 27F last week and we lost our romaine.  The middle of the stems ruptured and are now brown and pretty gross looking.  The other varieties held up, butterhead and two redleaf varieties.  We covered for the past two nights.  

Here is a picture of a presprouted anemone. It is my first time growing these so I have no idea how they'll perform. Seems a bit risky to have 60 ft. of them planted in our very valuable hoophouse space, but I come to this conclusion after having ordered them. Brilliant. The ranunculus we planted on Friday were a different variety than we normally grow (we got them from Ednie's) and they did NOT like the presprout treatment we gave them. We lost about half of them to some mold, and although we planted the other half, I feel like that may have been a mistake seeing as how they were probably all infected even if it wasn't obvious. I guess we'll see. The learning curve is a bit overwhelming. We're also concerned about how flowers are going to sell in our economy that is deflating. Hopefully people will need them as I do to brighten things up, but I think we may downsize some next season.


Sarah said...

radiccio sells for 7.99 a pound here. WTF

Anemones are my favorite. Always remind me of x-mas.

if you come for v-day we can make bouquets together!

marko said...

V-day in Red Hook sounds delightful! I'm just sayin...

Radicchio is one of the world's most unheralded vegetables, if you ask me. Raw or cooked, those anthocyanins are beautiful, deliciously bitter (counterpoints to rich cheeses and sweeter stuff), AND good for you.

phoebe said...

I love reading about your experiences farming! And your photos are gorgeous! Next time you see our son, Mark, give him a big ole hug from Mom.

Phoebe Overbay

Scott said...

I have been following the blog through the summer, and I have to say I am finally jealous (ok I have been jealous of the unbelievable bouquets for a while now) but of the weather, and the perpetual gardens. Congrats on winter gardening, awseome new hoop house. Hope all keeps going well. Here in New England, well we were plucking turkeys yesterday and it was 8 degrees.

Geri said...

Based solely on radicchios's antioxidant capabilities its a powerhouse compared to other fruits and vegetables.