video tutorials, tried-and-true tips + our latest learnings to surround you with abundance all season long
Here in the Northeast, finding easy ways to extend our season is essential to eating well as the days grow short.
After years of working on farms and experimenting at Fruition, here are the four keys of season extension:
- sowing the right seeds
- using the right tools
- at just the right time
- and harvesting in just the right way
Let's dive in.
In any season, the right seeds make all the difference. September in Zone 5 is no match for seeds selected to thrive in California, where most seed is grown, which is perhaps why so many gardeners don't grow into the fall. Oh yes, and we've all been working hard all summer, so we're ready to slow down, too! But I know my own childhood-self was deterred by lettuce that wasn't up for the cause.
Now, I am so grateful to know which ones are.
'Winter Green' mesclun mix has been selected by Dan Brisebois, in Montreal, to re-grow quickly in cold temperatures. We are grateful to...
We've cultivated garlic as a species for six thousand years...
...so when you find yourself wondering when is the perfect moment to harvest your garlic, know you are not the first person to wonder this.
In truth, the 'perfect moment' is up to a week and sometimes more, depending on the weather.
Here in the Northeast, mid-July, that 'moment' is just about...now :)
Here is the one consideration to look for, demystifying the predicament:
Wait for at least two or three bottom leaves to turn brown before you harvest your garlic.
Each of the leaves above ground have a corresponding 'wrapper' around each bulb, becoming papery when cured. Once one third to one half of the leaves are brown and brittle, you have strong bulb wrappers awaiting you and your garlic is truly ready to harvest.
Nutrient deficiency or nearing maturity? If your leaves are fully brown, from tip to stalk and it's July, your garlic is almost ready to harvest.
⭐️ love what you sow ⭐️
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