I wanted to give y’all a little update on last week’s discussion of cabbage moths and their caterpillars’ never-ending appetite for my cabbages and kale. WASPS HAVE ARRIVED! There are several species of predatory wasps that can help control cabbage moth populations in the garden. Depending on the species of wasp, they may eat the caterpillar to feed to their wasp babies, or they may lay eggs on the caterpillar, then the wasp larvae emerge and consume the caterpillar. This past week, I have noticed quite a few wasps flying around the cabbage patch. Upon closer examination, they were crawling around, looking for and consuming cabbage moth caterpillars. Nature at work! Chris and I have seen fewer caterpillars this week, perhaps due to increased wasp dining, but also perhaps due to the rainy weather, which keeps the moths (actually, they’re really butterflies) from flying around and laying their eggs on my brassica plants (kale, brussels sprouts, cabbage, cauliflower, broccoli, collards). Either way, the caterpillar damage seems to be less at the moment, and I’m glad that I have wasps around the garden helping out!
Today, my mom, dad, and their friend, Ric, came down to the farm to help out. I’ve had a new car canopy sitting in it’s box in my living room for the last couple of weeks, intending to put it up over the area where I wash vegetables, but unable to find the time to actually put the thing together. While I was out picking veggies for Sunday’s market, my parents and Ric put together the canopy and re-arranged the wash station so that I now have everything under the cover of the canopy. This will be so helpful for keeping everything shaded and free from tree debris and rogue bird poo.
Chris and I do most of our vegetable picking in the morning when the plants are cool(er) and moist. Once the veggies heat up, they respire faster, which leads to wilting. We want the vegetables we sell at market to look nice and perky and to last longer in your refrigerator, so it’s imperative to get them out of the field in the morning when their respiration rate is lower. Once they are picked, almost all the veggies get sprayed off by the hose on a wire mesh spray table or dunked in water to remove dirt from the field. My dad helped me construct an elevated stand that holds a bath tub that I can fill with water for cleaning the vegetables. The dirty water is easily drained out of the bottom of the tub, then it gets cleaned and sanitized before the next round of vegetables comes in to be cleaned. Once the vegetables are rinsed, they are organized in plastic totes and placed into our awesome veggie cooler trailer and kept at 39-40 degrees F until they go to market. I have several bottles of water that I freeze before the market, then place inside the totes once we open them at the market. That helps hold the vegetables at a cool temperature inside the totes for the 3-4 hours we’re at the market. Keeping the veggies fresh and clean looking is definitely time and energy consuming, but I think the end result is worth it – several customers have told me how long their Dark Wood Farm vegetables last. Even though Chris, my mom, and I spend a lot of time cleaning the vegetables, I always suggest that you wash again at home. We don’t use any sprays or dangerous chemicals on your veggies, so you don’t need to worry about that. However, an extra rinse with cool water will help remove extra dirt that didn’t come off in the first rinse and help alleviate any wilting that happens during the time between buying the vegetables and getting them in your fridge.