Fall and winter vegetables at Pete’s Greens are bountiful! We are still harvesting produce from the fields during this season until we move into storage crops. Typically remnants of summer such as greenhouse tomatoes and peppers are still available. The offerings start very fall-like with our root cellar overflowing with potatoes, cabbage, carrots, and beets, plus the spices like onions, shallots, garlic, and herbs.
Through years of trial and error, we have learned how to best utilize our greenhouses for winter growing. In recent years, we have added more indoor growing space to provide you with more fresh food longer. We begin harvesting indoor baby greens in fall and we plan these harvests to continue into December – and beyond – so we can provide you with fresh greens each week. When the real cold weather sets in, we will add our soil grown shoots to our greens offerings. Every winter is a new adventure in seasonal eating as we explore food production in a greenhouse in a cold climate.
Winter is a bit heavier than other seasons in root crops and storage crops that taste great, are nutritious, and are excellent fuel for the body and soul. This is simply because of our Vermont climate that makes field growing difficult when the ground is frozen. When combined with the weekly salad goodness, the weekly shares will make for a nutritious, diverse, local, organic winter diet.
Months: December, January, February, March, and April
Vegetables you can expect: Red, Chioggia, and Gold Beets; Black and Valentine Radishes; Green, Red, Napa, and Savoy Cabbage; Carrots; Celeriac; Parsnips; Potatoes; Radicchio; Rutabagas; Gilfeather, Purple Top, Goldball, and Salad Turnips, Winter Squash; Lettuce, Spinach, Mesclun, Kale, Shoots, Chard, and Collard Greens; Pac Choi, Tatsoi, and Vivid Choi; Parsley, Cilantro; Onions, Shallots, Black Garlic, Garlic