New this week:
- kale, red russian
- mustard greens
- winter squash – delicata and acorn
- beans, maxibel and indy gold
- beets, red
- baby bok choy
- broccoli raab
- carrots – orange
- garlic – Siberian
- lettuce mix
- onions – white and yellow
- peppers – a mix of purple and ripe red and yellow peppers
- potatoes – red gold (red-skinned, yellow interior), red pontiac (red-skinned, white interior) and satina (yellow skin and interior)
- radish, French Breakfast
- tomatoes – cherry, paste, red slicers and a mixed variety of heirlooms
- turnips, hakurei – a sweet, raw turnip which is great raw or cooked. You can also cook and eat the greens.
- mixed hot peppers
We have a few things which will be coming soon. We’ve just started digging our sweet potatoes and have them curing in the warmth of our high tunnel. This process helps sweeten them up and allows them to store better through the winter. We will start giving them out in a week or two.
Today we will be bringing some of our winter squash. We also have some butternut squash which we will be distributing soon.
We’ve finished our stock of red torpedo onions and are almost finished with white onions. We hand these out before the others because they do not store for as long (they start sprouting). Soon we will be bringing our red and yellow onions which are a little more pungent raw but sweeter when cooked. These also will store better through the winter.
Other crops which we have growing in our fields and which you should be seeing in the coming weeks include: watermelon radishes, leeks, scallions, lacinato and winterbor kale, swiss chard, kohlrabi, spinach, ginger, joi choi bok choy (the larger, white stemmed variety we had in early summer), parsnips (we wait to harvest until after the first frost), broccoli, cabbage and cauliflower (still a few weeks to a month away), purple top and gold ball turnips, rutabaga, and brussels sprouts (still far off).