Year-Round Work with Tiny Farms

It’s still cold and it’s hard to think about fresh vegetables from the fields. The fields may still be dormant but the Tiny Farms team are already actively preparing for the new gardening season. It might not seem obvious, but it’s year-round work. There’s a lot to do before the first crops are harvested — from planning to cultivation, seed-ordering, planting, sowing and nurturing until the first harvest in May.

A new year, so it’s time for a new start — the new season is being prepared by the team already.

The first months of the year are all about preparation: the gardeners are finalizing the cultivation plans. This is the basis for getting an overview of the entire season: which crops do they actually want to grow? Which beds will be planted with which crops this year in the spirit of clever crop rotation? What needs to be planted or sown and when so that there is a varied harvest for the vegetable boxes? When are the first crops ready to harvest? You can imagine it like a big puzzle: at some point everything has its place.

They order seeds for peppers and tomatoes as well as young plants for early vegetables in the polytunnels. The team will start preparing the tunnels now, in February. In the open field, silage films are removed and the beds are loosened and ventilated using a broadfork (a tilling tool).

The team chose snack pepper varieties and an elongated aubergine, and are planting them in soil blocks as an alternative to plastic pots and to encourage improved root development. They’ll be germinating in a warm, bright place and hopefully in 4-5 weeks, we’ll start seeing little plants.

This way, the team lays the foundation for the coming season in anticipation of the first awakening of spring where plenty of work still needs to happen before ripe vegetables will be ready for eating!

Learn more about Tiny Farms

Photos by Carla Ulrich

"Our work has to be in rhythm with the seasons."

-
Tiny Farms Team

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