A Delicious and Diverse Fall on the Farm
November 18th, 2021
We’re adding three more leafy greens to our verdant lineup this week: curly kale, Lacinato kale, and rainbow chard. And, we hope to harvest the first Napa cabbages next week! We’ve been working hard to increase the diversity of crops on the farm so it feels great to be able to harvest twelve different varieties of greens. Each leafy green variety differs in terms of taste and texture. We hope you’ll try them all so that you can expand your palate and perhaps find a new favorite! Here’s a handy guide featuring all of the varieties we’re currently harvesting:
- Kales (Lacinato, Curly, & Red Russian) — earthy and vegetal taste; baby leaves are tender and perfect for salads; adult leaves are sturdier and perfect for sautéeing.
- Rainbow Chard — mildly sweet and earthy taste; the soft-textured leaves and crunchy stems are great for sautéeing and adding to soups.
- Tokyo Bekana — mild cabbage-like flavor; the buttery soft leaves can be used as a salad green or added to soups and stir-fries
- Arugula — mild peppery flavor; the tender leaves are great for adding to salads, sandwiches, or a batch of pesto.
- Lettuces — mild vegetal flavor; the tender leaves are great for adding to salads and sandwiches.
- Gai Lan — earthy and sweet taste; both the leaves and stems are great for adding to stir-fries and soups.
- Tatsoi — mild spinach-like flavor; the tender leaves can be added to a salad mix or sautéed.
- Bok Choy — fresh and grassy flavor; the leaves and stems can be added to stir-fries, soups, or used for a batch of kimchi.
- Collard Greens — earthy and alkaline flavor; the leaves and stems are great for braising, adding to soups, and as a wrap for sandwiches and burgers.
- Mustard Greens — sharp and peppery flavor (this mellows when cooked); the leaves are great for braising, sautéeing, and adding to soups.
It’s hard to tell who likes our flower rows more, us or the pollinators! These flowers serve a dual purpose: they provide a source of food for our local pollinators and they bring a bit of farm beauty to your home in the form of cut flower bouquets. In addition to all of the delicious veggies we’ll have at the farm stand this weekend (list below), we’ll also have the following cut flowers for you to craft your own bouquets: marigolds, zinnias, and sunflowers.
As a reminder, our farm stand takes place on the farm every Saturday from 10am-noon and every Wednesday from 4-6pm. We’re the perfect option for your holiday meal-planning and shopping and would love to see you there!
Currently In Season: Cherry Tomatoes, Slicer Tomatoes, Kale, Rainbow Chard, Tokyo Bekana, Arugula, Lettuce Mix, Tatsoi, Baby Bok Choy, Collard Greens, Mustard Greens, Gai Lan, Hakurei Turnips, White Icicle Radishes, Shishito Peppers, and Eggplant.
