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Tomorrow’s temperatures are expected to warm quickly into the 60s and 70s and Chad Midgley’s winter-turned-spring farmer’s market will be in full presence at the downtown Oasis Cafe between 10 a.m. and 3 p.m.

Midgley, whose work in natural and organic farming has consistently resulted in a large harvest even through the winter months, has a diverse offering as usual. Readers know from past Selective Echo posts that Midgley’s produce is completely free of any sprays whatsoever. Chard in three varieties (rainbow, Swiss, and spinach), lemon spinach, cilantro (courtesy of his father), chives, and garlic scallions lead the way. As well, he will have plenty of root vegetables, including turnips, celery root, and green onions. And, he has managed some summertime varieties including kumquats, ginger, jalapenos, poblanos, red bell peppers, zucchini, grape and red tomatoes, and broccoli.

Midgley also has put his confidence in the true onset of spring. He has 64 tomato plants in his gardens being pampered with recycled plastic and milk jugs. He also has more than 100 broccoli plants planted, 11 rows of greens and root crops, garlic, and elephant garlic. His father already has a quarter acre planted in peas, fava beans, garlic, and other crops.

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