This year was our first year to try winter gardening after doing some research on it recently. In the fall, instead of putting a cover crop and being done for the season, we planted cool weather crops in the greenhouse. We wanted to experiment to see exactly how long we could make our season. So, we planted salad greens and spinach, carrots, Swiss Chard, and Romaine lettuce and the science project began. We have found out that carrots are sweet as candy when they can stay in the ground longer, that Romaine doesn't tolerate the cold like some of the other crops, and that things grow REALLY SLOW in the winter. Overall, it has been very succesful with weekly harvests large enough to supply ourselves and our new restaurant that we are selling to... Black Creek Bistro.
By the way, if you have not tried, you are definitely missing out. This restaurant has got some of the best dishes in town and they are farmers too, so they support other local farmers. They also use their compost at home and are turning their oils into biodiesel for use at their farm. So remember, Black Creek Bistro at Broad and Parsons in Olde Towne East... be there or be square!
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