Harvesting Carrots, Broccoli, and Cauliflower
December 16th, 2021
Carrots are officially back in season along with broccoli and cauliflower! These veggies will provide some delicious contrasting flavors and textures alongside all of our leafy greens. This succession of carrots is the Bolero variety. These carrots are perfect for snacking, tossing in salads, forming the base of soups and stews, or roasting. Curious how we like to enjoy them? Farmer Alex recommends serving roasted carrots on a swath of dill-flecked yogurt. Yum!
Our Burgundy broccoli is starting to form the first heads despite this unusually warm December weather. Burgundy is a sprouting broccoli which means it produces several smaller heads with thinner stalks. This broccoli variety lends itself to multiple harvests throughout the season as it will keep producing side shoots when regularly harvested. Did you know that the leaves of Burgundy broccoli and all other broccoli varieties are edible, too? They’re a nice substitute for collard greens and can be prepared in the same way. If you’d like to try some, make sure to stop by the farm stand on Saturday!
In addition to feeding our community through our farm stand, we partner with several local chefs and restaurants. If you’re not able to make it to the farm stand and still want to enjoy our produce, we highly recommend trying Nancy’s Hustle, Ostia, and UB Preserv. If you’d like to come to our farm stand, these are our remaining hours for the year: Saturday December 18th from 10am-noon, Wednesday December 22nd from 4-6pm, and Wednesday December 29th from 4-6pm.
Currently In Season: Carrots, Broccoli, Broccoli Leaves, Cauliflower, Slicer Tomatoes, Dill, Cilantro, Sage, Fennel, Kale, Napa Cabbage, Arugula, Lettuce Mix, Head Lettuce, Baby Bok Choy, Tatsoi, Tokyo Bekana, and Swiss Chard
