Welcome!
What's good (now)?
"In-Season" We crave a lively beet salad in spring, tomatoes and cucumbers in summer, roots and starches in fall. Is this biological or tradition? Don't know, but we do know that it's an honor to grow and provide these just so happens to be what I'm craving now goodies throughout the year, while honoring the rhythms of Nature.
By supporting local farms, maybe we're doing more than fostering community, but also figuring in to nature's flow. This is where food and nutrients meet and support life, family and experiences; why the kitchen is the heart of our homes and why food is so central to our traditions.
What to see at our stand or in your bag seasonally
Spring: April-June
Roots n' Greens: radish, turnips, carrots, beets, green onion.
Spicy and hardy salad mixes, head lettuces, arugula, spinach, mustards, boc choi
And then zucchinis, cucumbers, maybe some beans.
Chinese cabbages.
garlic scapes.
herbs o' plenty: chives, oregano and more
microgreens.
Flowers: dried and fresh.
"Summer": June-August
It gets real. Enter all sorts of tomatoes, sweet and chili peppers, eggplant, cucamelon, ground cherries, malabar spinach and other greens (if the climate Gods oblige). Roots stick around. Summer squashes stick around (vine bore willing), beans. Celery! Onions and Leeks.
Garlic!
And herbs a plenty: introducing basils.
Flowers: dried and fresh.
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Fall: August-December
Still in play:
Peppers!
Tomato, onions, leeks
Re-enter greens (so ready for this): cabbages, kales, mustards. Luffa.
Roots rock in autumn- turnups, beets, carrots, radishes.
Herbs...
Flowers: dried and fresh and dried again.
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Winter: December- ?
Spainach, Kale. mustard greens, lettuces and salad mixes.