What’s in Season (at the Garden)

Written by Janette Adams, WFCG Produce Assistant

October brought us the last of the summer vegetables, sweet potatoes, lots of greens, and our first harvest of turmeric and ginger!

With the temperature cooling down, our peppers hung in there until this past week. Our volunteers worked hard collecting over 70 pounds of peppers, pulling up the plants, and weeding the beds. If you are interested in getting your hands dirty, we always welcome volunteers on Thursday mornings 9:30am-12pm.

With all the rain and cool weather, October brought us a couple great harvests of our shiitake mushrooms. Join us for our Shiitake Mushroom Workshop November 3 at 2pm to learn how to inoculate your own log to bring home!

The colors of the month are…green and orange! Here are some pictures of the greens coming in and the beautiful orange root vegetables we harvested this month.

Cilantro

Kale

Arugula

Tatsoi, which is part of our spicy greens mix

Mustard greens, which are part of our spicy greens mix

The first true leaves of our spinach are growing.

Head lettuce

Turmeric

Ginger

Sweet potatoes

We still have some bright flowers dotting the garden with color and providing pollen for the bees.

Lantana

Mexican sage

Blanket flower

Echinacea

We have been drying tarragon flowers to add to our teas, which will be available to purchase at the Irregardless Cafe in the coming months.

Purple aster flowers taking over the entrance to the garden.

 

Irregardless
lubana@irregardless.com