Harvesting Beets and Fennel
Beets are back in season! If you look at the photo above, you’ll see the three different varieties we’re harvesting: red (left), golden (middle), and Chioggia (right). Our beets are available in bunches at the Farm Stand with their leafy greens attached. Did you know that you can eat their greens, too? Treat them just like you would Swiss chard or spinach! As for the beets themselves, Farmer Anna recommends roasting them and adding them to hummus or salads.
Fennel is back in season this week, too! Fennel is a member of the same family as carrots, celery, and dill. Both the bulb and the fronds have a mild licorice flavor. The bulb has a crunchy texture that can be enjoyed raw in salads. It can also be roasted or sauteed which yields a sweeter flavor. Use the feathery fronds like you would dill by adding them to sauces, soups, or salads. Farmer Anna loves to muddle fennel, lime, and cucumbers together and top them with some Topo Chico for a refreshing drink!
We planted the last of our tomatoes for the season in the field. We have three rows planted with a mix of Midnight Pear, Green Bee, Lemon Boy, Indigo Rose, and Pink Boar tomatoes. Farmer Anna is particularly excited for the Midnight Pear variety which produces dark purplish-red pear-shaped cherry tomatoes. Which variety are you eagerly waiting to try? We’re still several weeks away from the first harvest but we’ll make sure to let you know the moment they’re available at the Farm Stand!
In Season at the Farm Stand: Beets (red, golden, & Chioggia), Fennel, Baby Carrots (limited), Spring Onions, Cabbage, Purple Broccoli, Collards, Kohlrabi, Celery, Kale, Turnips, and Icicle Radishes.
