Growing and Growing

I love to look back a couple of seasons past and think about how far we’ve come. How many families have enjoyed our produce, how nice the soil has become, how much time my partner and I have devoted and grown as farmers and a couple. That picture from 2018, when we started at Journey’s End, looks like 50 beds in production and 50 more to be prepared.

Second succession of spring greens in foreground.

Here we are in 2020 with 100 forty foot beds and 35 one hundred foot beds in production with more gardens being opened up. We have been working hard to expand and ramp up our capacity to try our part to help meet the hunger for high quality local foods. One of the never ending hard tasks is keeping the vegetables covered in this wildly windy spring. The covers keep out pests, protect plants from some wind, increase the temperature and generally speed up growth. We find it to be worth the fight to provide clean and damage free produce to the community without the use of chemicals.

First group of spring greens.

Here is an example of where your food is coming from. If you can tell, in the foreground is regrowth from the first cutting. You might be able to notice the progression of the bed where it was cut a week, a couple days, currently harvesting, and first cut to finish the bed before we start second cut. Once these beds are exhausted after the second cut, we are ready to harvest from the second group. These beds will be mowed to feed the soil biology, lightly composted, ground cover will go down, and we will plant our Cherry Tomatoes right behind.

Thank you for joining us in this journey. We love to share what we do and how we do it and hope it encourages you to garden for yourself and support small local businesses. Feel free to reach out with any gardening questions or what supplies we use and where to find them.