Complimentary Blueberry Juice

It’s a process that has been slowly happening over the course of the last month, and it’s a pretty big job to take all these giant plants that have been growing all summer, remove them, and flip five 88-fot beds over to lettuce and greens that will start being available around the end of October all the way into December (hopefully).

I’ve published a new YouTube video showing this process here:

A couple things I didn’t mention in my one-take narrative:

1) Adding additional sulphur is crucial for me and my clay, however the reason it needs to be applied now is that it is will not be available for plant uptake. Microbiology must consume and process this sulphur first in order for it to be plant-available. Thus applying it now makes sure it will be available come springtime for my new crop of tomatoes, cucumbers and peppers.

2) The beds are planted in a staggered fashion in order that they do not mature all at one time. Even a one-week stagger will make a massive difference because of the decreasing amount of light. I aim for my first bed to be available at the end of October, second wave to be available in November, and third wave to be available in December.

The big caveat here is it might seem like I know what I’m doing, but this is only my second time, so I’m going largely off my plant dates from 2025 and adjusting them based on my last year’s experience. The biggest thing I learned, I think, is that a full-size lettuce will hold in the ground for quite awhile, but that there is a limit. It will decrease in health over time, and be more susceptible to things like aphids. So my goal this year, to correct for this issue I had last fall, is to make sure that the lettuce is always in a growing phase and not a “holding” phase.

Lastly, the spinach that I’m planting this season is a “Winter” variety, so this is also a trial. Supposedly it will stay alive through winter, and begin growing again in March. Well…I guess we’ll see!

Graham

thanks for reading complimentary blueberry juice

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