It’s that time of year again, and it’s time to start sowing seeds! Here at Halter Ranch, we are working hard on creating a one-acre Culinary Garden dedicated to providing Chef Paul with fresh, unique, and organic produce for his seasonal menu. Chef Paul and I have been working on sowing a lot of different seeds since last December. These seeds are ones dedicated to sustainability, quality, and education. We aim to set the foundation for a completely sustainable dining experience at Halter Ranch with goals of raising our own animals and growing 80% of the food on our guests’ plates. This is a lofty goal, and we recognize that, but Chef Paul and I feel that it is our responsibility to give our guests the true and authentic “farm to table” experience.
Getting this project started will not be an easy task, but we are all excited for the opportunity to see what we are capable of growing in the garden this year. One of the first things I did when we started this project was build a small greenhouse. This greenhouse is where the first seeds of this season have been sown. Our little greenhouse will produce all the seedlings that we will then transplant into the field. This last week I sowed the following seeds in the greenhouse; cauliflower, chamomile, lettuce, basil, spring raab, kohlrabi, calendula, beets, and several cut flower varieties.
I picked these vegetables and flowers because they are frost tolerant plants. Typically, Halter Ranch’s last frost of the season is somewhere around May 1st, so this means we focus on planting crops that are able to withstand the potential threat of frost. For some plants, frost damages or kills them. These plants are referred to as tender. Some tender plants include tomatoes, marigolds, summer squash, and peppers, to name a few. We will wait to sow those seeds when all threats of frost are gone!