This is our first celery grown here at Mercy Hill Farm. We’re very excited. Here’s why: Celery contains antioxidants, vitamins, anti-inflammatory support unparalleled by other edible plants, but only if it’s fresh and organically grown.
Find out more about how to buy, store and consume this amazing vegetable here: The World’s Healthiest Foods
You’d never know it by today’s weather, but last weekend, the weatherman predicted a frost. So the day before, we harvested all the less-than-hardy plants, bringing them inside for processing. It took every crate and basket we own to gather it all! Despite a massive canning, drying, freezing effort, (thanks for the help Christie and Zac) we still have many baskets of half-ripe tomatoes, lots of cukes and peppers to put up. I make it sound cumbersome, but the fact is we love having fresh food by the bushel crowding the counters in our farm kitchen.
Many of the broad leaf herbs also got pulled to rescue them from the coming frost. When dry, this will be about a pound each of basil and flat leaf parsley. Chives, onions, mint will be ok a while longer outside, along with the kale, brussel sprouts, peas, etc.
The keeper squashes are on the lawn curing in the sun for a while, to harden up the skins before storage. It’s rewarding to see them all gathered from the garden patch, all huddled together on the lawn.
All in all, a pretty good year and a plentiful harvest!
March 20 – Today we started 5 flats: Brocolli, Collards, Kale, Butterhead Lettuce and Bunching Onions.
In a month or two, we’ll have fresh salads!