Harvest

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Estimated Harvest Month                                          Crops

JUNE

Arugula, Baby Choi, Beets, Carrots, Collard, Mustard, and Turnip , Greens Mix, Kale, Lettuce, Radish, Spinach, and Swiss Chard.

JULY-AUGUST

Beets, Broccoli, Bush Beans, Butter Beans, Cabbage, Carrots, Celery, Corn, Eggplant, Collard, Mustard, Greens Mix, Kale, Leeks, Lemon Cucumbers, Lettuce, Okra, Peas, Peppers, Radish, Swiss Chard, Tomatoes, and Zucchini

SEPTEMBER-OCTOBER

Arugula, Bush Beans, Butter Beans, Cabbage, Cauliflower, Celery, Greens ( Collard, ), Eggplant, Honey Dew Melon, Onions, Peas, Pie Pumpkins, Squash, Swiss Chard, Tomatoes, Watermelon, and Winter Squash.

 

Nutritional Needs of Aging Adults

 

Calcium:  Okra, Collard Greens, Spinach Broccoli, Celery, Kale, Turnip Greens, Garlic, Arugula, Mustard Greens, Potatoes, and Beets.

Potassium: Beets, Peas, Carrots, Asparagus, Lettuce, Cucumbers, Spinach, Swiss Chard, Cabbage, Eggplant, Celery, and Baby Choi.

Magnesium: Spinach, Collard Greens, Kale, Swiss Chard, Summer Squash, Turnip Greens, Peas, , Broccoli, Asparagus, Carrots, Corn, Tomatoes, and Okra.

Vitamin A: Cabbage, Carrots, Lettuce, Spinach, Celery, Okra, Red Peppers, and Mustard Greens.

 

Vitamin C: Yellow, Green, and Red Bell Peppers, Kale, Broccoli, Tomatoes, Peas, Mustard Greens, Spinach, and Leeks.

Vitamin E: Spinach, Broccoli, Pumpkins, Potatoes, Swiss Chard, Turnip Greens, Kale, and Tomatoes.

Folate or Folic Acid (Vitamin B9): Asparagus, Baby Choi, Broccoli, Cabbage Okra, Peas, Potatoes, Spinach, Collard Greens, Turnip Greens, and Lettuce.

Omega 3 Fats: , Kale and Spinach

 

 

 

Description of  The Variety of Vegetables Selected

Watermelon

Bush Sugar Baby

The standard of the icebox melons has been a staple at picnics for years. Vines grow to 6 feet and set 4-6 melons roughly 10 inches across. It has that unmistakable crisp, mouthwatering sweet rich flavor

Cabbage: Red

Red Cabbage is the perfect side to any dinner, whether cooked or raw.

Beet

Detroit Dark Red

This classic variety produces early very dark red and extremely sweet roots up to 3″ across. It’s good fresh canned or frozen.

Is an excellent choice for steaming, stir fried, and freezing.

Cabbage

It is a cool weather crop. We plant them as soon as we can in the spring and then again in the late summer to mature in the fall.

Eggplant: Black Beauty

This eggplant is the heirloom cousin to the type we most often see in the grocery store. These are often good for grilling because they hold their shape as the cook better than other varieties.

Lettuce: Ridgeline

 The best for romaine hearts in spring. Plants produce long, dense hearts with great flavor.

Sylvesta Butterhead

Big heads with thick flavorful leaves.

Leeks

Tadorna

Dark green leaves with white stems

Hannibal

Dark green leaves produced on white stems with a mild onion flavor. Great for roasting and the all time favorite is soup.

Onion: Walla Walla Sweet Onions

Juicy, sweet, regional favorite. Onion seeds begin to go into germination trays in February. When they are small onion plants, they are planted in the field from March through April.

Pepper: Bell or Sweet

California Wonder Bell Pepper

Beautiful, sweet peppers that can be eaten green, or once they turn red. They’re delicious eaten raw or cooked in your favorite stir fry.

Cal Wonder Red Pepper

Sweet juicy classic 3-4 inch bell peppers are excellent fresh, roasted, sauteed, or stuffed. They freeze well for later use.

Red Flame

Fruits are longer than red rocket average 6-6 1/2  inches long. Similar sweet hot taste and quick drying.

Hungarian Hot Wax

Yellow hot pepper with smooth, waxy fruits tapering to a point. Easy to stuff and to peel after roasting. Thick flesh for frying. It’s sunset ripening peppers change from yellow to orange to red , and make the prettiest pickled peppers.

Early Jalapeno

Excellent fresh or pickled. Zesty flavor is great in Mexican dishes.

Potato

Cal White

A long white fleshed potato with brilliant white skin.

Butterfinger

Is crescent shaped fingerling potato with lightly russeted skin.  Flavorful when steamed, boiled or sauteed, this variety is very firm when cooked, holding its shape in potato salads.

Radish

Plum Purple

These round 1-2 inch brilliant purple radishes are sweetly spicy and crunch and never pity.  This color makes a beautiful garnish or addition to multi-colored radish mixes.  slice or grate for a festive addition to salads.

Rudolf 

Always mild and flavorful, and one of the most sought after radishes in Europe.

Raxe

Large bunching gloves  that row up to 3 inches.

Pink Beauty 

Nice, tender, crisp texture and taste.

Swiss Chard

Rhubarb Chard

Candy-apple red stems with dark green, red veined leaves.

Tomato

Amish Paste

Long time favorite heirloom plum tomato. Slightly irregular plum to strawberry shaped fruits average  8-12 oz. with excellent flavor.  Large for a sauce tomato, these meaty tomatoes are good in salads and great for processing

Cherokee Green

One of the best green tomatoes, medium sized 8+ oz, green fruits acquire some yellowish-orange color on the blossom end with ripe.  Lots of bold acidic complex tomato flavor.

Arkansas Traveler 

Incredibly delicious, this classic pink heirloom has traveled widely because of its solid dependability and balanced sweet/tart flavor.

Tomato: Cherry

Sakura

Real sweet tomato flavor and firmness without being hard

Golden Nugget

Round to slightly oval cherry tomatoes have a deep yellow color.  The flavor is well balanced and delicious.

Washington Red

Deep red color; thick walled meaty and flavorful, with good keeping quality on or off the vine.

Black Cherry

Bred in Florida by the late Vince Sapp, the round fruits are almost black in color. The flavor is dynamic-much like an heirloom.

Golden Globe

Unique, amber gold skin.  Flesh is firm, crisp and sweet.  Tasty tops can be used as greens.

Winter Squash: Acorn Squash

This rich, nutty, sweet squash is delicious grilled, toasted, roasted, and pureed. Butternut squash makes a delicious soup, bread, and just eaten plain on the side.

Zucchini