Hello from Pitchfork & Crow~
We’re gearing up for the Salem Saturday Market tomorrow! Here’s what we plan to bring to market:
- Basil
- Beets
- Broccoli
- Bunching Onions
- Cabbage
- Carrots
- Chard
- Collards
- Cooking Greens Mix (Kale, Chard, Collards, Parsley)
- Cucumbers (pickling & slicing)
- Green Beans (!!)
- Kale (Red Russian & Lacinato)
- Lettuce (Romaine, Butter, & Crispleaf)
- Salad Mix (a mix of lettuces)
- Snap Peas & Shelling Peas (just a few and the last of them for the season)
- Summer Squash (yellow straightneck & zucchini)
We’ve been distracted at the farm this week by the purchase of a new cooler. We’re quickly outgrowing our current cooler space, which consists of a small cooler we own and a larger cooler we rent at the farm, and have been contemplating purchasing a larger one. We made it happen this week and Tuesday several stacks of cooler panels were delivered. We did get half the onion beds weeded and we moved pipe daily, but most of our evening hours this week were spent trying to solve the puzzle of figuring out which of the various sized panels fit together just right to make the cooler a smaller 14′ x 6′ rather than its full 14′ x 20′ that it could potentially expand to. We got the basic frame set up last night, with the roof intact! Now we just need a new door (as the door that came with it is too big) and a device to cool the space, which has been ordered. Needless to say the field is showing signs of neglect for the week. We’ll be putting in extra weeding efforts this upcoming week. For now though, we’re off to harvest for market!
We hope you’ll make it down to the Saturday Market between 9am and 3pm. The Salem Saturday Market is located at the intersection of Summer and Marion streets NE in downtown Salem.
