The last few days are a total blur...started Wednesday with a little planting, some bok choy, tatsoi, more spinach and of course a sprinkling of radishes and green onions. A market gardener plants in a completely different pattern than most conventional farmers. With the use of high tunnels or greenhouses we maximize each square foot in order to provide a variety of produce to our markets. We repeat plantings on a continuous basis especially of the "cut and come again" crops...some of which can only be cut three or four times before needing replanting. Of course at the same time we are practicing crop rotation to keep our soil healthy and reamending with compost and other natural amendments on a regular basis. Of course for a beginner like me it is a constant learning experience. The new tunnel due to its larger amount of ground space is wonderfully humid, coupling this with the night time temps hitting 40 the spinach, lettuce and arugula are taking off like crazy!! (Sorry more current pictures next time). What a pleasure to see everything ready to cut at 30 days!! We would even have spinach if the critters had not enjoyed every bite, but the new plantings are taking off like wild fire!! I have so much more area to plant still too!! The old greenhouse is being slowly taken out of production and reamended to give it a fresh new start. Green beans are continuing to do well and I can't wait to plant more. Snow peas are going in this weekend, but with some "armor" around them. The last two batches are still getting eaten...email me at firstname.lastname@example.org if you have any ideas on how to secure these delicate yummy plants until they are of reasonable size...then they are not so yummy!! Red torpedo onions arrived Thursday and are going in this weekend too....can't wait to couple these with my spinach...a little spinach, a sprinkle of my fresh bacon I just picked up from the butcher today, the Torpedo red onion and a homemade French dressing...my favorite salad!! We bought a whole pig from the Bashaws and finish price was just around $3.50/pound...great considering bacon alone can run $3.99/pound, and I love having the ham hocks for soup, the fat for lard making, fresh lunchmeat without all the additives (we always have our hams sliced into lunchmeat). Thursday was a big day...my husband who has been training for over seven years received his black belt in Shotokan Karate..I am shocked he did not wear his gi and belt to work...he was so thrilled and it was so well earned. Friday started with the Wrightwood market and news that it will be going to every week on Fridays Outside, and maybe even a change to afternoons....traditionally a Farmers Market is held in the afternoon so that the farmers can harvest and go straight to market...so much better!! Bashaws are working on some numbers to try and provide a 12 week share of poultry, beef and pork to help those out with limited freezer room...email me if you would like to be included in the email trail. Website should be up and running within a month if all goes well...automatic Sold Out information, ease of online ordering, inventory controlled by each farmer, and reports for me!! How nice will that be!!! Finished the day by picking up our pork....oh yeah, I always OD the first couple days it comes in...sausage for breakfast, Italian sausage for spaghetti sauce tomorrow, and pork chops out for Sunday dinner. I had to pull the last turkey (32 pounds) out of the freezer to make room for everything....good thing the rain is coming...perfect for the onions, shallots and garlic outside, and for a turkey cooking day!! Moonstruck signing out!!