Though we grow winter squash in the summer and store it for the winter season, it has a sort of seasonality too. Each type we grow has peak flavor and storage qualities that we optimize by the time that we offer them. Delicata, Acorn, Sugar Dumpling, Sugar Pie Pumpkin About: These types of winter squash...Continue Reading

We’re all about extending the growing season in the Hudson Valley as much as we possibly can. For us, this isn’t limited to just growing in the winter, but also extending the season to grow crops that aren’t traditionally grown here. This spring, after we had cleared our winter spinach high tunnel, we planted it...Continue Reading

Did I know what daikon was the first time I saw it? I don’t remember. Probably not, and I realize now that it is the least recognizable root we offer, often confused with parsnips! (I personally think we need to grow some stranger roots to remedy this situation!) Well, these aren’t parsnips, and don’t taste them...Continue Reading

We grow a few lesser known greens in the winter: Mache, Claytonia, and Minutina. They aren’t grown widely because all three thrive in cooler temperatures. They love the  conditions in an unheated high tunnel in the winter months, and, well, most farms don’t grow greens in the winter! These three greens are well known in...Continue Reading

Pea shoots are the tender young sprouts of pea plants. We grow pea shoots differently than other greens, in trays filled will a rich potting mix on benches in our greenhouse. In season: We currently only grow pea shoots for January, February and March, though they can be grown any time of the year. We grow...Continue Reading

Leeks are one of those crops that take me a bit of extra effort to grow. They are the longest season crop we grow-the first to start in the greenhouse in late February, the first to transplant outdoors with our onions, and the last thing we harvest in November. I’ve never been satisfied with the...Continue Reading

Parsnips are the best fall root. I am not kidding. They aren't eaten raw, and they take a VERY LONG TIME to grow, so you don't really eat them any other season except fall and winter, and with the onset of cold temperatures, their warm and inviting flavor is welcome.Continue Reading

Fennel is one of the nicest vegetables to grow. It’s just difficult enough that a good crop feels like an accomplishment. The crisp texture, cool anise flavor, and dense layers give it unmatched culinary value. In season: Fall and spring. How we pick it: When harvested fresh from the field we cut and offer the...Continue Reading

Chinese cabbage is an amazing source of vitamins, nutrients, and bulk! So much is packed into the tight heads. I grow it basically because I love making and eating kimchi, but it also makes a great salad, as well as being excellent in simple yet saucy stir fries. In season: You’ll find Chinese cabbage fresh...Continue Reading

I consider Baby Bok Choy such a treat going into the fall and winter season. Though it will survive frost and a light freeze, it is not well suited to over-wintering. We grow it in the field for fall harvests until the deep cold sets in. In season: Fall, spring and summer. How we pick...Continue Reading