Seasonal Produce Breakdown
Early Season Produce: May to June, depending on the weather
Over-winter crops: we will plant these in fall for a spring and early summer harvest.
Garlic and scapes-the stem of the flowering hardneck garlic
Carrots and parsnips
Leeks, Green Onions, Spring Onions, and Bulb Onions
Greens- usually the first to be ready and the first to go to seed
when the weather turns warm. We will start these in the greenhouse
in late winter for an early spring harvest:
Swiss Chard and Collards
Lettuce- Spring Mix and Head lettuce
Mustard greens and mustard flowers
Herbs-Rosemary, thyme, lavender, white sage, mint
Mid Season Produce- June to October
Heirloom Tomatoes-large and cherry
Lettuce-Spring Mix and head lettuce
Assorted Summer Squash
Bell Peppers and Hot Peppers
New Zealand Spinach
Assorted Herbs: rosemary, thyme, basil, dill, mint, chamomile
Late Season Produce: mid-August to October, depending on the weather
Winter squash and pumpkins
Greens: these early season crops like the cool fall weather and will
be planted at the end of the mid-season for a late season harvest:
Chinese Cabbage, Cabbage
Asian Greens-tatsoi, mizuna
Tips for Eating Through Your Weekly Farm Box
Don't worry, you're not the only one wondering what to do with all those veggies! It took Dan and I lots of mouthfuls of veggies to become acquired to the increased quantity and variety of veggies in our fridge that comes with seasonal eating. Here are a few things we have learned:
-Make "green juice"-this is an easy way to eat your veggies. We use our blender for making green smoothies and add in apple juice, yogurt, milk, or bananas to make it yummy. Eating healthy does not mean eating things you don't like! For veggies such as beets, carrots, cucumbers, etc. that have more juice, we use our juicer. There's nothing we like more than fresh carrot juice on hot summer days!
-Cook grains to make "stir fry bowls." We always keep a pot of rice, quinoa, or noodles handy to serve as beds for our veggies. If you enjoy eating meat, this is a yummy addition to any bowl. You can always transform this to a soup by adding chicken or vegetable broth and allowing the veggies to simmer in the broth instead of stir-frying. Add in your grains, and voila!
-If you like to bake, making pot pies is one of our favorite soul foods. You can pretty much put any kind of veggie and meat inside and it will taste like mama's home cooking.
-Yes, you can eat carrot, beet, turnip, and radish tops. They make wonderful additions to stir-fry or fresh salads and minimize your kitchen waste at the same time!
-You can pickle, make slow-cooker meals, or just eat your veggies fresh! I was gifted or invested in a few cookbooks that I keep handy for new ideas: The CSA Cookbook, by: Linda Ly; The Beekman 1802 Heirloom Cookbook, by: Brent Ridge and Josh Kilmer-Purcell; and the ever trusty Betty Crocker Cookbook.
Enjoy the veggies and happy eating!