It still may be summer but our first fall plants are already in the ground. Yesterday we transplanted 18 beds of veggies that we will be harvest in September and October.

From now on we will be either transplanting or direct seeding crops every week until the middle of November. Some weeks it will be more when we have a large planting of one crop and other weeks it will be only a few beds.

The focus of this first planting is to get an early crop of our greens and broccoli in the ground. We planted three varieties of kale, chard, collards, cabbage, broccolini, broccoli and lettuce yesterday.

On Sunday and Monday we were busy preparing those beds to be planted into as the area all our greens and broccoli were planted into had a cover crop over the winter that we mowed down in the spring but nothing since then.

While those crops were being transplanted we also were seeding more lettuce and a large planting of cabbage.

This week is National Farmers Market Week which is a week to highlight and celebrate farmers markets all around the country and the integral part they play in communities of bringing local, fresh and nutritious food to people directly from farms.

Markets have always been a special place for us as we have been going to them since we were born and enjoy being able to speak to our customers directly every week. Whether it was the many years helping our parents at the stand at the Ferry Plaza Farmers Market or last year when Eric worked the market for Coyote Family Farm and Andrew went to market with Full Belly Farm, it has always been a highlight of our week.

There are so many amazing people that you get to see every week at the market and interact and see over the years as their kids grow up and then become shoppers themselves.

We will be at the Davis Farmers Market today in Central Park from 3-7 pm and Saturday from 8 am-1 pm along with the Benicia Farmers Market Thursday from 4-8 pm. All three markets will have the freshest veggies possible!

We are almost sold out of our Early Red Burger onion which is perfect timing since our yellow onions are about ready to sell and we will likely have some on Thursday and Saturday.