As October comes to an intensive, the full harvest of the hardier vine vegetation is underway and the new fall pickings of greens and root vegetation have begun. Kale is drawing close to entire maturity and cabbages are starting to slow down in their growth.
Now is the time to revel in your final contemporary pickings of easy squash. The main killing frost of the season is not some distance away.
At the farm market this week, seek for the following contemporary picked vegetation:
First-of-season: Chestnuts, kale, kiwi, persimmons, pomegranates, new walnuts.
Peak-of-season: Apples, apple cider, apple cider vinegars, arugula, beets, broccoli, cabbages, carrots, cauliflower, chard, chilies, chipotles, cilantro, collards, dried fruit, green onions, guava (pineapple and strawberry), heirloom tomatoes, herb starts, leaf lettuce, leeks, lima beans, mushrooms, new potatoes, olive oil, onions, radishes, raisins, raspberries, pink onions, rutabagas, salad mix, scallions, spinach, strawberries, sweet yellow onions, sweet potatoes, vegetable plant starts, contemporary herbs in conjunction with chives, dill, French tarragon, garlic chives, marjoram, parsley, rosemary, Russian tarragon, sage, oregano and culinary bay leaves.
End-of-season: Asian pears, basil, bell peppers, pickling and salad cucumbers, lemon cucumbers, eggplants, garlic, grapefruit, grapes, green beans, lemons, melons, nectarines, nopalitos, oranges, peaches, plums, raspberries, Romano beans, scallions, shelling peas, snow peas, strawberries, summer season squash (Delicata, butternut, Kabocha and acorn),table grapes, tomatillos, tomatoes, turnips, yellow waxed beans, winter vegetable starts, zucchini
