In the previous years I was always very anxious to get planting into the greenhouse.  I recall the first two years living in MN I was planting peppers and tomatoes as early as mid-February.  I guess my early days of greenhouse planting were guided by the fact that most of the professional greenhouses in the state of MN were selling 6inch and foot high plants by early May.   The problems with planting that early were many.  First, the early planting meant that the heater in the greenhouse was working overtime for a month more than needed.  Second, all of the plants needed much more work because they would have to be "potted on" to larger pots before they went into the ground (this also meant they took up much more valuable greenhouse space in the month of May).    The plants that were planted later were actually stronger, and less vulnerable since they weren't pampered so much in the greenhouse, and their root mass would not have to be disturbed as much as the larger plants. Finally, there ended up to be not much of an earlier harvest of the crop in the end.  So the returns on the expense were none.

Every year since we started we have pushed our first greenhouse planting dates later and later until we usually are not kicking on the heater in the greenhouse until mid-March.  This year we may get ahead of the schedule a little bit because the forecast is looking very mild for the entire month of March.  I will start our leeks and onions by seed next week. 

 For onions, leeks, scallions (all in the allium family) we use a method called, "multi-planting."   Multi-planting means simply that we place 3-4 onion seeds per cell in the greenhouse flat.   On our home page you will see a picture of a greenhouse flat with holes pushed into the potting mix within the cells.  One of these flats has 72 cells and each of these cells will receive 3-4 onion seeds.  When we eventually plant the onions we will plant the cells one foot a part from each other allowing them room and enough nutrients to grow properly.  Normally, if you were to plant each plant individually you would need approximately 4 inches of space between plants.

So, here's a simple math question for you:

We grow 3 main varieties of onions,  Walla Walla, Mars (red storage), and Eagle (yellow storage) and Leeks.    We will plant 44 flats of each variety. All of these will be planted on the same date.  Each seed should produce one onion.  How many total onions will we harvest in a year if all the onions grow properly?  Remember, we grow in a 72 cell flat and each cell receives 3-4 onions.

 In addition, we grow scallions(these are multi-planted with 12 seeds/cell).  We have 4 different plantings of scallions, and we plant 11 flats for each planting.  How many scallions will we harvest?

You can email me the answer. It will be interesting for me to see how many people are actually reading my blog. (no calculators--let your brain do a little work) Also, this may be a fun activitity for your kids to work on and realize how important that math is in real life. 

Gary

It's only my first week with Ploughshare, but so far I LOVE it!  We have had the oriental soy bok choi recipe, a spinach quiche, vegetable risotto and awesome salad.  Is it just me or do your vegetables taste better than the supermarket vegetables?  I'm just so enjoying eating again and especially knowing exactly where my food came from...not that far away!  Thank you, thank you!

The vegetables where absolutely Wonderful and it was like getting a great gift every week. the herbs were our favorite. Your onions are still being enjoyed

The array of color, smell, and taste are just heavenly. I put a bowl of steamed carrots and summer squash in front of our 13-month old grandchild and she couldn't get
them in her mouth fast enough.

Your vegetables are fantastic, fabulous, DELICIOUS. I LOVE the produce I receive from you every week. I couldn't be happier with everything. I am so glad that I found you at that green expo at the fairgrounds. I can just walk over to St. Marks every Thursday. (except the boxes are now too heavy for me to carry and walk home) The carrots are just like I just pulled them out of the garden when I used to garden in ND --- so sweet and so fresh. (My husband is lucky if he gets a couple!) Just to let you know we love kale more than swiss chard so don't think we're ever unhappy to see kale. I don't know how to sign up for next year but put me on the list.

The vegetables were so good. It was fun to try new ones.

Thank you, Thank you, Thank you!!!! We tell everyone we know about the farm. And have been happy enjoying the fresh produce you have supplied us with for the last two years. My kids get so excited every time we go to pick up our box. Thank you!!!!

Although the price is higher than the market it is definitely worth the cost to know my family is enjoying the freshest and best tasting fruits and vegetables around!

There is no comparison in value when the CSA is stacked up against buying organic in the store. The CSA wins handedly. This is especially true of the frozen shares in the winter. They are so easy - just open and add. Absolutely love them!

Variey is excellent. I know it is difficult to offer so much but you do an excellent job

It's fantastic for adventurous veggie lovers, which I consider myself!

Truly wonderful!!!!

fresh, extremely flavorful, carefully packed to avoid damage

Couldn't ask for better!

It showd my kids where really fresh food comes from!

The produce was of great quality, and the delivery was great.

EVERYONE said that last week's produce was delicious and they were so looking forward to this week.  Thanks to all on your end who work so many hours to give us this gift!

I was worried that a frozen share would taste like what you buy at the grocery store and this just doesn't at all. It tastes fresh and smells fresh. Plus its so easy to make a meal because the work is pretty much done for you.

3 tsp butter
2 onions
2 leeks
1 1/2 lbs. of potatoes
2 1/2 cups of broth or water
1/3 cup milk, 2 bunches of arugula
1/8 tsp ginger
1/8 tsp nutmeg

Saute onions, leeks for about 20 minutes. Add chopped potatoes, broth, ginger and nutmeg. Bring to a boil and allow to simmer partially covered for 30 minutes. Puree half the solids and return to soup. Add milk and bring to a boil. Add steamed arugula and cook an additional few minutes! Serve nice and hot with yummy bread.