Planting in the Market Garden
Novice vegetable gardeners often ask, “How do I keep my garden producing food all season long?” Part of the answer is: you plant new crops at intervals throughout the season. Recently, we did just that in our Market Garden. But planting on a larger production scale requires some special tools and planning. Here’s how it happens:
This week the Market Garden crew planted flats of gilfeather turnip (Vermont’s state vegetable), dill, and salanova lettuce. (We grow salanova lettuce as a mix, but it can be grown as a lettuce head, too, depending on spacing and how it’s harvested). We grew all the plants from seed in our greenhouse. Before planting, we submerged them in a fish fertilizer dunk to give them a fertility boost that helps when transplanting. (Transplanting can be tough on plants, especially in hot weather).
Thanks to the Market Garden team for all their work growing healthy, organic, and delicious fresh produce! Order your favorite veggies and fruits from our Farm Store for curbside pickup. (Blueberries are now in season!)
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