Winter Planting Notes:

We are excited to start planning your Winter Garden!

When planting Winter gardens, we will not be starting with a blank slate as we do when transitioning from Summer to Fall. Some plants that were put into Fall gardens will last through the winter (kales, chards, broccoli raab etc.) while other Fall-planted veggies will be harvested in their entirety (kohlrabi, lettuces, radishes etc.) leaving open spaces in the garden around November. During the Winter planting in the week of November 5th, we will be layering in additional plants to keep your garden producing through the colder months.

To help plan your garden, we have divided winter plant options into three packages to choose from:

Farmer’s Market:

  • Lettuce

  • Arugula

  • Spinach

  • Radish

  • Bunching Onions

  • Turnips

Super Juicer:

  • Lettuce

  • Frisee

  • Kale

  • Bok Choy

  • Beet Greens

  • Dandelion Greens

Gourmet Greens

  • Mesclun Blend

  • Radicchio

  • Friseé

  • Ruby Streaks Mustard

  • Beet Greens

  • Red Giant Mustard

Read on to learn more about these winter-hardy plants!


Giant Red Mustard

1600px-RoterSenfRedGiantBlatt.jpg

(Large Plant)
Harvest: 40 days
Plant Notes: Red Giant Mustard is a large and showy plant with a zesty bite.  The leaves can be harvested from the plant a few at a time (similar to chard and kale) giving an abundance of greens through the winter. Greens are excellent sautéed with eggs, mixed into a winter stew, or added into casserole.


Italiko Rosso Dandelion Chicory Greens

Italiko_Rosso_Dandelion.jpg

(Large Plant)
Harvest: 65 days
Plant Notes: This beautiful red-veined plant provides an abundance of greens. The young greens are tangy and can be eaten fresh in salads or cooked. Larger leaves have more bitter flavor aiding in healthy digestion and are best cooked.


Bok Choy

7175235783_ef867c6a9e_b.jpg

(Medium Plant)
Harvest: 45 - 50 days
Plant Notes: Tender, crisp, and mild - this medium-sized plant is excellent used in stir frys and soups. The entire plant will be harvested when ready.


Ruby Streaks Mustard

 
Unknown.jpg

(Medium Plant)
Harvest: 21-40 days
Plant Notes: The maroon and green serrated leaves of Ruby Streaks bring a beautiful texture to the garden while providing a long-producing tasty green. The leaves are slightly sweet with a mild spicy flavor and are great used fresh or cooked.


Arugula

5011502575_09c678f749_b.jpg

(Medium Plant)
Harvest: 21-40 days
Plant Notes: The spicy nutty leaves of arugula can be enjoyed fresh in a salad, added to a sandwich, or sautéed similarly to spinach. In the spring when arugula bolts, the flowers make beautiful tasty additions to salads.


Spinach

4657355271_dd4c5873c1_b.jpg

(Medium Plant)
Harvest: 30 days
Plant Notes: High in vitamins and minerals, spinach leaves can be used fresh in salads or cooked into soups and stir frys. When harvested regularly, the plants will continue providing an abundance of greens through cool seasons.


Kale

IMAG1358.jpg

(Medium Plant)
Harvest: 50 days
Growing Speed: Slow
Plant Notes: Kale is one of the most nutrient-dense vegetables and provides a long-lasting crop of greens becoming sweeter with winter frost. Baby kale leaves can be used in salads and older leaves are best enjoyed cooked.


Radicchio

image1.jpeg

(Small Plant)
Harvest: 55 days
Growing Speed: Slow
Plant Notes: The thin beautifully-colored leaves of radicchio can be eaten fresh or cooked. The leaves can be bitter when cooked and are excellent braised in broth or grilled.


Friseé

800px-Chicoree_frisee.jpg

(Small Plant)
Harvest: 48 days
Growing Speed: Fast
Plant Notes: Friseé has beautiful pale green lacey leaves that brighten the winter garden and plate. The sweet tender greens are a great addition to mixed salads.


Gourmet Mesclun Blend

download.jpeg

(Small Plant)
Harvest: 30 days
Plant Notes: Gourmet Mesclun blend is a salad mix made up of different lettuces, kale, and other greens to provide the perfect mix for salads. Mesclun blends lend themselves well to a “cut and come again” planting where leaves are harvested when young and allowed to regrow for multiple harvests.


5919798616_572509ee96_b.jpg

Bunching Onions

(Small Plant)
Harvest: 55 days
Plant Notes: Bunching onions add a mild onion flavor to salads, soups, and scrambled eggs. Best eaten raw, bunch onions grow in a clump and overwinter well in the garden.


Beet Greens

image1-2.jpeg

(Small Plant)
Harvest: 30-50 days
Plant Notes: Beets planted in November are unlikely to make large roots, however the greens are packed full of nutrients. Beet greens make a great addition to juices, salads, or cooked up and eaten on their own or mixed with other veggies.


French Breakfast Radish

File_000.jpeg

(Small Plant)
Harvest: 25 days
Plant Notes: French Breakfast radishes are beautiful elongated radishes with red tops and white tips. Both the greens and the roots are edible.


Purple-Topped White Globe Turnips

TurnpsReadyForHarvest.jpg

(Small Plant)
Harvest: 55 days
Plant Notes: These mild-flavored turnips add a nice crunchy texture to salads or they can be cooked up into stews and casseroles. Best harvested at 2-3 inches wide.


Lettuce

IMAG1359.jpg

(Small Plant)
Harvest: 45 days
Plant Notes: Lettuces can be harvested in their entirety once mature, but side leaves can also be harvested to provide a long season of salads. The cool weather in winter prolongs lettuce harvest. Some of the varieties we’ll be planting this season include Sylvesta, Kwiek Buttercrunch, Marvel of Four Seasons, Rouge Grenobloise