The harvest season has come to a close and now we (Dev and Jackie) have meandered back to Seattle, where we will await spring.
The farm has been covered in a variety of cover crops that will bring nutrients back into the soil. Our farm tools have been cleaned, sharpened, and then oiled and wrapped for safe keeping and longevity.
We, on the other hand, are busy plotting our next expansion, which will allow us to include a fallow field in each year’s crop rotation, as well as room for our new chickens coming next year!
With this new space, we’ll grow more melons, tomatoes, greens, and root vegetables. We’ll also have space for longer season crops that spend the entire season growing, but are worth the wait (like parsnips)!
During the winter “off” season, Dev will be cooking again in our restaurants, helping with the new expansion at Serious Pie Westlake (more to come!), and comb through seed catalogues for next year’s plant.
We will also spend December laying out the plans for next year’s rotations and beds and then calculating and buying seed for next season, which can’t seem to come soon enough!
(Okra seed saving for next year)
This year’s harvest was incredibly productive, in which Prosser Farm brought over 50,000 pounds of produce to all our restaurants , with the able help of Rick our farm truck driver!
This summer, we also cultivated relationships with Washington State University agriculture researchers in the hopes of developing and growing a more diverse farm.
We also made great friendships with fellow farmers, like Crawford Farms from which we bought asparagus and blueberries, and Hogue Ranch, from whom we bought our delicious apples and concords all season long for our restaurants.
As the years progress we hope to continue to build local relationships with our neighbor farmers in Prosser so that we can bring an even wider fare to the Tom Douglas Restaurants!
Hugs and Kisses,
Jackie Cross, Chief Farmer