Fall and winter at Pete’s Greens are bountiful! We are still harvesting produce from the fields during this season until we move into storage crops. Expect plenty of greens like spinach, chard, and kale, plus Brussels sprouts, winter squash, cauliflower, and other green fall crops. Typically remnants of summer such as greenhouse tomatoes and peppers are still available. By mid-November the offerings will become 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 will 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. The Lean and Green Share will always have fresh salad greens and fixings, but this share may be limited.
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 and frozen summer goodness, the weekly shares will make for a nutritious, diverse, local, organic winter diet. However (disclaimer!) if you really don’t care for potatoes, beets, carrots, turnips and other storage crops, you may want to go with the Lean & Green share.
Months: Late October, November, December, January, February
Vegetables you can expect: Beets, Brussels Sprouts, Black, Daikon, and Valentine Radishes, Cabbage, Carrots, Cauliflower, Celeriac, Parsnips, Peppers, Potatoes, Radicchio, Rutabagas, Turnips, Winter Squash; Lettuce, Spinach, Mesclun, Kale, Shoots, Chard; Parsley, Cilantro; Onions, Shallots, Black Garlic, Garlic