Our gardens are standardized beds that are 50 feet long and 30 inches wide. This makes planning, organization, and harvesting more straightforward.
Crops that don't comfortably fit in a 30 inch bed, like squash or sunflowers, get their own accommodations.
We use passive techniques (e.g. netting) to manage insects, while planting basil and other pungent herbs help deter the wildlife from sampling our crops.
In the spring of 2019 we built a high tunnel to house our tomato plants.
The tunnel helps protect tomatoes from the cold, high winds, and heavy rain. It lets us start our tomatoes earlier and keep them later.
These tunnels also expand the growing season for cool weather crops by offering stronger protection against frost and animals.
Our field crops are watered using a drip irrigation system, which uses significantly less water than traditional overhead or sprinkler watering.
Our system is controlled by a computer that manages the watering schedule, opens and closes valves, and can skip periods where our weather station measures sufficient rainfall.
Most irrigation happens in the early morning before anyone is awake. This reduces loss of water to evaporation and makes the system even more water efficient.
We rely on prevention and passive techniques to manage invasive plants in our gardens.
Our lettuce is transplanted into beds covered by landscape fabric to help prevent other plants from growing while improving the moisture retention of the soil.
We also use silage tarps to cover plots in the early spring to prevent early weed development prior to seeding.
Most of our produce is harvested less than 24 hours before it is sold, delivered, or donated.
Some crops, like carrots and radish, get a gentle cold-water bath before being placed in the cooler.
Other crops, like herbs or tomatoes, aren't washed. They are simply picked, portioned, and presented.