We are pleased to share that carrots are back in season at the Farm Stand just in time for holiday cooking! These vibrant orange carrots are sweet, tender, and crisp. They’re just as delicious raw as they are cooked and can be enjoyed in a multitude of ways. Once you bring your carrots home from the Farm Stand, we recommend trimming off the leafy green tops as this will keep your carrots nice and crisp. You can use the carrot tops in a batch of pesto or chimichurri. 

We are harvesting a delicious variety of winter lettuces at the moment! You can currently find Romaine lettuce, Little Gem lettuce, and salad mix at the Farm Stand with green butter and red leaf lettuce coming in the next couple of weeks. Romaine lettuce produces large heads with leaves that are crisp, juicy, and mildly sweet. Little Gem lettuce (below) is like a mini-Romaine with a buttery texture and sweet flavor. Try pairing any of these lettuce varieties with our carrots, tomatoes, radishes, and scallions for a farm-to-table salad!

Have you had a chance to try any of our broccoli rabe? Also called rapini, broccoli rabe (below) is a nutty and somewhat bitter leafy green with a flavor that is a cross between mustards and broccoli. It’s popular in Italian cuisine, especially as a side dish. It pairs well with sausage, caramelized onions, lemon, white beans, and garlic. We recommend trying broccoli rabe in a frittata or omelet (recipe here). 

In Season at the Farm Stand: Kale, Collards, Komatsuna (Asian Spinach), Bok Choy, Swiss Chard, Mustard Greens, Napa Cabbage, Cone Cabbage, Broccoli, Cauliflower, Scallions, Romaine Lettuce, Broccoli Rabe, Cilantro, Carrots, Beets, Turnips, Radishes, Salad Mix, Arugula, Little Gem Lettuce, Cherry Tomatoes, Early Girl Tomatoes, Eggplant, and Roselle Pods

We’re harvesting two new crops for you that we’re incredibly excited about: broccoli rabe and celery! This is the first time we’ve grown either of these veggies on the farm so we are thrilled to be able to share them with you at the farm stand. Broccoli rabe, also called rapini, is a member of the Brassica family along with crops like broccoli, kale, and cauliflower. It produces edible leaves, stems, and buds that have a somewhat bitter and nutty flavor. Our broccoli rabe is more tender and leafy than what you’ll find in the store, not to mention much tastier! Farmer Alex recommends braising it with some garlic and finishing it with a squeeze of lemon juice.

Just like our broccoli rabe, our celery is much more flavorful than its grocery store counterparts. You’ll notice that the stalks are smaller and the leafy greens are attached. You can use the stalks just as you would regular celery and the leaves like parsley. The possibilities are endless when it comes to using celery since it frequently forms the flavor base of so many recipes! Farmer Anna recommends adding some chopped celery to a batch of chicken salad for a delicious crunchy texture. Make sure to pick up a bunch to try at the farm stand this weekend!

We planted seeds for the first succession of squashes and cucumbers in the greenhouse last week. Since both of these crops are frost sensitive, we’ll be planting them in the field in March once we’ve passed our last frost date. We’ll be starting multiple rounds of these crops throughout the warmer months to help ensure a steady supply. Here are the varieties we just planted: Bristol (a slicing cucumber), Max Pack (a smaller pickling cucumber), Zephyr (a yellow summer squash with a light green blossom end), and Dark Green (a standard zucchini).

In Season at the Farm Stand: Broccoli Rabe, Kohlrabi, Celery, Scallions, Sugar Snap Peas, Beets, Radishes, Turnips, Kale, Collards, Cabbage, Brussels Sprouts, and Cilantro.