Stephen Albert
As October comes to a close, the final harvest of the hardier vine crops is underway and the fresh fall pickings of greens and root crops have begun. Kale is approaching full maturity and cabbages are starting to slow down in their growth.
Now is the time to enjoy your final fresh pickings of tender squash. The first killing frost of the season is not far away.
At the farm market this week, look for the following fresh picked crops:
First-of-season: Chestnuts, kale, kiwi, persimmons, pomegranates, new walnuts.
Peak-of-season: Apples, apple cider, apple cider vinegars, arugula, beets, broccoli, cabbages, carrots, cauliflower, chard, chilies, chipotles, cilantro, collards, dried fruit, green onions, guava (pineapple and strawberry), heirloom tomatoes, herb starts, leaf lettuce, leeks, lima beans, mushrooms, new potatoes, olive oil, onions, radishes, raisins, raspberries, red onions, rutabagas, salad mix, scallions, spinach, strawberries, sweet yellow onions, sweet potatoes, vegetable plant starts, fresh herbs including chives, dill, French tarragon, garlic chives, marjoram, parsley, rosemary, Russian tarragon, sage, oregano and culinary bay leaves.
End-of-season: Asian pears, basil, bell peppers, pickling and salad cucumbers, lemon cucumbers, eggplants, garlic, grapefruit, grapes, green beans, lemons, melons, nectarines, nopalitos, oranges, peaches, plums, raspberries, Romano beans, scallions, shelling peas, snow peas, strawberries, summer squash (Delicata, butternut, Kabocha and acorn),table grapes, tomatillos, tomatoes, turnips, yellow waxed beans, winter vegetable starts, zucchini
