Field Notes From the Farm

Share this post

From Riverdog Farm, courtesy of Capay Valley Farm Shop

image courtesy of Riverdog Farm

In 1990, Riverdog Farm began as a 2-acre organic vegetable garden in Napa County. Currently the farm is located in Guinda in the Capay Valley where rich creek bottom soil, intense summer heat, and winter frost make exceptionally tasty fruits, nuts and  vegetables. Annually, the farm grows over 100 types of fruits, nuts, and vegetables on 300 acres. Partners Tim Mueller and Trini Campbell, with their daughter and 50 full-time employees, keep the farm going year-round. In 2007, Riverdog Farm began raising pastured chickens and hogs. We're proud to have Riverdog Farm on board and their produce is a staple of FarmShares. Each week, the folks at Riverdog write up a summary of what's happening on the farm. Here are some of the recent notes from the field.

Feb 13th, 2011
What fun to be getting into the Spring groove of warm days, not so frigid nights and gentle showers every few days! Now that the days are stretching out we can really transplant in earnest. We started last Friday with chards and will roll into cabbage later this week with kales to follow. Last week’s 0.55 inch of rain was perfect, and would love another shot at the end of this week. The cold December and January slowed and dwarfed some crops but less to pick right now is ok as we have so much hoe work to do. January direct seedlings are popping up in beautiful lines of carrots, spinach, beets, kales, chards, turnips lettuces and more, all in need of their beds weeded and cleaned with some hoe work. The greenhouses are full to bursting with almost ready to transplant spring brassicas (cabbage, broccoli, kales) as well as the first rounds of the summer bounty of peppers, tomatoes and soon eggplant.

Feb 20, 2012
As of today we are still transplanting along, emptying the     greenhouse of Spring veggies so we can continue filling it with seedlings for Summer’s bounty. Roberto Manuel, who does most of our direct field seeding has been very busy this past week, seeding 6 varieties of spinach, various braising mix ingredients, cilantro, six varieties of carrots, five varieties of beets and much more. All of this Spring deliciousness will be harvested and eaten before Summer Solstice, just four months from now. With the continued dry weather we’re renovating fields as soon as we harvest them, readying them for the next crop. We are still irrigating our cover crops until the summer fruits are ready to be transplanted. Asparagus is just starting to push out so we are making a final cultivation pass before the real March asparagus push, which we are all looking forward to. In between all the field activity we are cutting seed potato, for the potato field is ready, too. We almost never get to plant them this early and normally have rainy days to cut seed potatoes to maximize the eyes. Almonds should start to bloom in earnest next week or so with stone fruit to follow closely. This is a time of promise, hope and plenty of work on the farm!

 

Subscribe to the WEEKLY BITE

* indicates required

 

More recent articles:

Best onboarding practices
May 21, 2019
Quick, easy steps to spruce up your office space
May 14, 2019
Grilled portobello recipe
May 9, 2019
How to prepare physically and mentally for race day
May 9, 2019
Three simple ways to enjoy watermelon radishes
May 2, 2019
Beehives, swales, and vermicomposting, oh my!
April 29, 2019
Easy spring salad recipe
April 25, 2019
Reduce plastic use with these earth-friendly alternatives
April 22, 2019
Food:
History of the tomato
April 18, 2019
Spring fruit varieties and how to enjoy them
April 16, 2019

About Us

Our online magazine offers a taste of workplace culture, trends, and healthy living. It features recipes for easy, delicious work meals and tips on quick office workouts. It's also an opportunity to learn about our GoodWorks program, which helps those in need in our communities and supports small, sustainable farms.