Farmers order seeds in January. This is startup for the growing season. By late February, the action begins. Planning for what goes in each bed and bed location has already been done. Starter mix, organic manure, and other supplies have been delivered. Serious startup is unfolding.
Tractor repairs, and other chores where taken care of over the winter. Interns have been hired as well as full time workers. Seed planting in greenhouses, also called hoop houses or tunnel houses is underway.
Manure is mixed with starter mix. This combination plus water and seeds provides a good matrix. Plastic cells of all sizes are filled with the growing medium and leveled off. Don is the farmer at Homecoming Farm in North Amityville. He likes to work along starting his seeds. It is quiet, and with tropical warmth he and his seeds await germination. Don labels every tray and waters at least twice a day. Seeds must be constantly wet and warm to germinate.
Startup work at CC Farm in Southold is the same. Workers fill seed trays, plant, water, check, water. Eventually sprouted trays are strong enough to be set outside. The average daytime temperature hovers around 60 degrees. Night time temperature has to be above 50 degrees. Many hoop houses have heaters that kick on at night to keep the temperature steady enough so there is continuous growth. During daytime, fans blow out hot air As soon as plant out starts, drip irrigation is laid down. Onions go in early. Trays of onion sprouts are put on tables and workers gather around to separate the roots of the onion plants. Other workers are on their knees setting the sprouts along a string line on down the row. For me, personally, there’s nothing better than working with others to create food.
There is an air of excitement as workers reunite. The start of the season can be described in single word…hope. Watching the weather, insects, Canada geese, all play a factor. Farmers are aware of all these factors. They are making decisions constantly like a conductor of a symphony adjusts the tempo, and sound levels of an orchestra.  A poet friend of mine sent me a poem titled FARMERS ARE RICH. Indeed they are. Atheir are outdoors, hands in the soil, planning, assigning tasks, checking crops, and on and on. Their satisfaction not only comes at harvest time. It comes every day as the huge task of keeping things going. Another big factor in the greenhouse is the various maturity times when the plants are strong enough to tolerate “hardening off”
Startup happens all summer and well into the fall. Garlic cloves are planted traditionally around Halloween. Mulching, weeding, culling, taking water breaks, observing progress of plants, harvesting, distributing. Although there are many steps,  in the process of farming, there is nothing that can beat the fresh produce on pickup day.
Once the farm and farmer shut down for the winter, it’s time to change gears. This doesn’t last very long.  For about two months farm soil rests. But still, farmers are thinking about what new variety to grow, what failures need to be addressed, what workshop or conference to attend. Start up, in reality, is every day of the year.