| |

Seasonal Eating

Seasonal eating has existed for the bulk of human existence, but is new for most of us, as we are used to being able to get any type of produce year-round in the big grocery chains. Our farm offers a different approach, the CSA (Community Supported Agriculture). Through CSAs small organic farms thrive, and city folks get the freshest food possible.

Our farm grows more than 50 varieties of vegetables, herbs and flowers each year. Here’s a sampling of what our CSA members receive weekly:

May/June — The season begins with bright colors and crisp tastes: lettuce, green onions, parsley, carrots, peas, swiss chard, beets, garlic, summer squashes, and new potatoes.

July — It’s too hot for lettuce or peas now, but the diversity increases with green beans, cucumbers, tomatoes, corn, melons, flowers, and fresh herbs like sweet basil, dill and oregano, in addition to the other June crops.

August — This is the peak diversity of the season! A few crops like cukes, chard, summer squash, and carrots finish their season, but acorn and spaghetti squash, watermelons, peppers, leeks, mustard, and celery embellish the already abundant weekly boxes.

September/October — Cool weather brings tender mustard greens, lettuces, kale, collards, chinese cabbage, bok choy, tat soi, arugula, mizuna, parsley, kohlrlbi, turnips, and daikon radishes. We will be harvesting these hardy veggies through December. Enjoy the last of the tomatoes, melons and other summer crops, and get ready for sweet potatoes!

November/December — Abundant potatoes, butternut squash, sweet potatoes and garlic will continue to compliment your greens the remainder of the season. Expect Autumn treats such as gourds and pumpkins or a sprig of mistletoe to keep the season full of love and light.

Winter is the time when the support of new and renewing CSA members is vital to the success of the farm for the coming year. For information about being part of the CSA, contact Alan Powell alan@barefootfarmer.com.

Similar Posts