Managing Weeds with Silage Tarps

The key term is occultation. A bit cumbersome a word, but it sounds cool. Deriving from the same root for the occult meaning ‘hidden’ or conceal,’ we’re basically hiding the weeds from the sun to keep them under control.

Recently popularized in North America by a Quebecois named Jean-Martin Fortier, the practice has been standard operating procedure among vegetable operators in Europe. The practice is simply covering ground with a heavy silage tarp to prepare a clean bed. Under the silage tarp, it’s warm, dark, and moist. This is the perfect environment to get weed seeds to germinate, perennial weeds to cook and die, and generally break down any crop residues or vegetation underneath. The result is a fairly weed-free area which is great for finely-seeded crops. We prefer to use this valuable space for things such as carrots and salad mix.

IMG_6374The only issue with this whole practice is moving a huge tarp. Originally our tarp was 50 feet by 200 feet in size, but moving a monster like that takes a lot of energy (especially after a rain). So, we cut it in half, which makes it much more manageable.

Preparing a bed in this way is magical because it doesn’t take tillage (overworking the soil has a lot of issues) and the tarp is doing its work without any thought or effort on my part. I can just go along paying attention to other parts of the farm, and, when I need the bed, I just pull back the tarp, apply compost by hand, and give a light till just over the top to make a nice seedbed.

In the box:

  • Tomato mix: Yes, regular slicing tomatoes are now coming in with many more in the near future. I’m not in love with the prettiness of these guys, but they have a good taste as any first tomatoes should.
  • Satina Yellow Potatoes
  • Zucchini
  • Cucumbers
  • Green Peppers
  • Eggplant: There is a mix of Italian and Asian style…you got one or the other.
  • Parsley
  • Sweet Onion 
  • 1-2 Fresh Shallots: Looks like a purple onion, but it’s actually a shallot. Really can be used anywhere you use onion. Like onions, it will dry down and cure in a warm, dry location.
  • Beets: A little mix of gold and regular beets.
  • Black Spanish Radishes: This one is a bit of an oddball, so check out this article with three ways to prepare it: https://www.huffingtonpost.com/cathy-erway/black-radish-recipes_b_2617652.html
  • Bunch of Carrots
  • Green and Purple Bean Mix

 

 


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