It
is like this every year, only this year more so. We have a transition from
early (spring) season greens grown in unheated hoophouses to summer field
production fully dependent on mother nature. This was a tricky transition, as
May early dry turned to heavy rains and saturated fields. Ongoing cool
temperatures and sodden soil made it difficult to get on there with a tractor
and tiller in order to plant. Early attempts resulted in salad greens rotting
away, weeds taking hold, and beans not even bothering to poke their heads out
above ground. In June, a month of more rains and cool days and nights. Then, as
we hit July, we are playing catch-up with weeding, tilling, and planting.
Finally a sequence of warmer nights and sunny days with splashes of rain and sprinklers
now and again mean that greens are finally growing as they should and market
tables are beginning to look more fullsome.
All
this while, greens growers with commercial climate-controlled greenhouses have
been able to enjoy steady, regular production whether growing in soil or
hydroponically, sheltered from the cool, the wind, the rains, the intense sun
without worrying about the elements outdoors, the rampant weeds and grasses choking
out plant growth, and the flea beetles chomping holes in the arugula and
mustard greens in the fields. In their year-round controlled environment,
plants live the life of Riley, like comfortably pampered condominium dwellers,
fed by a steady diet of constant temperature and moisture, clockwork heat and
light, and packaged soil or pumped-up water. Just how energy-efficient are their heating and cooling systems, anyway?
Now,
our field production is finally coming into its own as the greens pick up
natural sun, dew, rain, wind, and mineral-rich nutrients from the worked-up
organic soil. Now we’re in business. After
all, there’s nothing like the deep,
juicy, bold flavour and enhanced nourishment of field-grown, especially
fresh-picked from mineral-rich organic soil!
From earth to mouth in one day –
the healthiest way there is.
Now,
our field production is finally coming into its own as the greens pick up
natural sun, dew, rain, wind, and mineral-rich nutrients from the worked-up
organic soil. Now we’re in business. After
all, there’s nothing like the deep,
juicy, bold flavour and enhanced nourishment of field-grown, especially
fresh-picked from mineral-rich organic soil! 
