New this week:
- bok choy – joi choi (large, white-stemmed bok choy)
- kale, winterbor
- winter squash – butternut
- watermelon radishes
- beans, maxibel and indy gold
- beets, red
- baby bok choy
- broccoli raab
- carrots – orange
- garlic – Siberian
- kale, red Russian
- mustard greens
- onions – red and yellow
- peppers – a mix of purple and ripe red and yellow peppers
- potatoes – 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.
- winter squash – acorn
- 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.
We’ve finished our stock of red torpedo onions and white onions. We hand these out before the others because they do not store for as long (they start sprouting). Now 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: leeks, scallions, lacinato kale, swiss chard, ginger, parsnips (we wait to harvest until after the first frost), cabbage and cauliflower (still a few weeks to a month away), purple top and gold ball turnips, rutabaga, and brussels sprouts (still far off).