On Monday we went old school. We went classic company BBQ. We went red checker tablecloths and dinner at the farm - and it felt so right. All of our store teams headed out to Sprouting Farms for a good old fashioned summer BBQ, complete with three-legged races, giant jenga, cheeseburgers and watermelon. We closed our stores at 4pm to enjoy a beautiful evening on the farm and we took a break from sandwiches to dig into watermelon and hot dogs. We indulged in the slow-paced farm lifestyle on one amazing, long summer night.
Winter frosts are over (fingers crossed) and we've begun planting this year's crops on Sprouting Farm, our certified organic farm in Woodinville, WA. Our farm manager Ethan gives us the low down:
Kale and lettuce mix will be direct seeded every 14 to 18 days. They'll grow more quickly during the heat of the summer and the interval between planting and harvest should be between 40 and 60 days for both crops.
Cherry tomatoes will be planted next. We'll grow two different varieties; Super Sweet 100s and Sungold. These two varieties grow well in the Northwest, and produce quality fruit. We've already planted many of these in flats in our greenhouse. We'll plant them in the field in mid-May. It's colder out on the farm than it is in Seattle, so we keep them indoors until then. This means that we have to be Harvest will most likely start in late July and continue through August. Tomatoes like hot weather, and if it's a cold season we may not be harvesting as long.
The last crop is cucumbers, which have been started in the greenhouse as well. There are a number of varieties including Shuyo and Tasty Jade. These were planted in flats two weeks ago and will be repotted into larger containers in another few weeks once they are too big for the flats. The field planting and harvesting schedule for cucumbers will be roughly the same as tomatoes.
It should be a great season! Check back here for posts throughout the growing season to learn more about our farm and many helpful growing tips for your own garden.
We're spicing up the spring season with our new Spicy Italian sandwich. It features Calabrese Italian salami from Creminelli Fine Meats, made from antibiotic-free, heritage pork. For extra spice and flavor, we're topping each sandwich with Portland's own Mama Lil's hot peppers.
Spicy Italian smoked ham, spicy salami, mama lil's hot peppers, greens + balsamic $5 half / $10 whole
Add Fresh Mozzarella (recommended!) $1 half / $2 whole