In the greenhouse, July is the month we begin taking cuttings from our perennial herbs and start seedlings for fall crops. The tender tips of the herbs are cut and conditioned in a solution of sea kelp for 24 hours before they are placed in our cutting mix blend and set under the shade of a greenhouse bench. Within the following weeks the cuttings let us know they are ready by standing tall and putting on a new leaf or two. These new plants will be ready for fall planting, used as "mother" plants for next year's cuttings, and grown into larger plants for sale. Pictured above are cuttings of mints, rosemary, oregano, tarragon, sage, lavender and our first attempt at eucalyptus.

 

For fall crops such as broccoli, cabbage, cauliflower, collards and others, our goal is to get transplants in the ground and producing before frost in October. Trying to convince cool season crops to sprout and grow in the summer heat can be a challenge and requires that we know the coolest place in the greenhouse and be vigilant about climate control.

 

Would you like to get hands-on experience with plant propogation?

We are offering our 

"Seed Starting & Propagation"
Thursday evening, July 22nd, 6:30 to 8:30.

 

Join us at the farm and learn how to take cuttings and start seedlings during this evening class. Cost: $35 includes cuttings and seeds for fall crops. Sign up today - space is limited.