Category: For the restaurant

A Really Good Day

50’s outside meant 70’s in the high tunnel and plenty to harvest.  What a wondrous day for the last day of January.  Once I got done with my have-to’s in the AM, I made an executive decision to ignore my need-to’s in the house and spend…

CHERRY TOMATOES!! and farm friends

We have picked cherry tomatoes by the gallon this summer. We also use them by the gallon at the restaurant.  For the past month or so, Small Wonder Farm has been able to produce nearly all of the restaurant’s needs.  Tiny “currant” tomatoes are…

Our Cup Runneth Over

Too much to do to blog it all. This is life on the farm now: Get up before the sun for coffee and a piece of fruit Barn chores Pick from dawn until done (about 2.5-3 hours) Water, prune, other maintenance 1-2 hours Sort and clean produce…

A Good Farm Day

I was laid low over the weekend by pain and intense heat, so it was wonderful (and sorely needed) to get out yesterday early AM for three hours of harvesting and weeding. Here is what I am harvesting now: fingerling potatoes (Russian Banana) purple,…

How big is your salad spinner?

One of the challenges of growing produce for the restaurant is cleaning and prepping it for their use.  It’s easy to send a basket of zucchini with the chef in the morning, but harvesting, cleaning, spinning, and storing a 10 gallon spinach harvest is another thing…