Stephen Albert
The first official day of summer came the middle of last week, June 21.
That means we are now enjoying the last of the cool-weather vegetables from spring and beginning to get a taste of some of this year’s warm-weather vegetables. Now is an in between time of the year when we can enjoy two harvests at once.
Here are some of the crops you will find at the farm market this week:
First-of-season: Basil, boysenberries, cherries, corn, cucumbers, dill, figs, shelling peas, snow peas, new potatoes, nopalitos, scallions, string beans, summer squash, tomatoes, white peaches, zucchini.
Peak-of-season: Arugula, avocados, beets, blueberries, broccoli, cabbages, carrots, cauliflower, chard, chipotles, dried fruit, French tarragon, garlic, herb starts, honey, lavender, leaf lettuce, leeks, mushrooms, nectarines, olalieberries, olives, onions, peaches, plums, radishes, raisins, raspberries, salad mix, spinach, strawberries, summer squash, Valencia oranges, wine and apple cider vinegars, and fresh herbs including chives, dill, garlic chives, marjoram, parsley, rosemary, Russian tarragon, sage, oregano and culinary bay leaves.
End-of-season: Apricots, asparagus, broccoli, celery, Jerusalem artichokes, lemons, oranges, mandarin oranges, grapefruit, turnips, vegetable plant starts.
