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Harvest to Table
A practical guide to food in the garden and market
Late May Fresh at the Farm Market
Filed under: Fresh This Week, Tagged as: farmers market
Here is a list of the crops that you will find at the farm markets in Sonoma and San Francisco and many other farm markets around the country this week:
First of season: Apricots, cherimoyas, cherries, cilantro, cucumbers, fava beans, garlic chives, green garlic, goat cheese, herb and vegetable starts, nectarines, green onions, marjoram, new potatoes, parsley, radishes, raspberries, peaches, snow peas, olives, strawberries, string beans, and summer squash.
Peak of season: Artichokes, asparagus, avocadoes, beets, broccoli, cabbages, carrots, chard, dates, dried fruit, eggs, green garlic, honey, hydroponic tomatoes, leaf lettuce, leeks, local fresh and smoked seafood, mushrooms, spring onions, raisins, spring salad mix, spinach, strawberries, wine and apple cider vinegars, and fresh herbs including chives, dill, garlic chives, oregano, parsley, rosemary, Russian tarragon, and culinary bay leaves.
End of season: Blood oranges, grapefruit, lemons, limes, kale, navel oranges, potatoes, and sweet potatoes.
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A practical vegetable and herb garden encyclopedia
The Kitchen Garden Grower's Guide details the very essentials to gain small crop prowess and expertise. Detailed growing guides for 80 vegetables and herbs including:
- Seed sowing, planting, and transplanting requirements.
- Site and seasonal growing requirements.
- Water, light, and nutrition requirements.
- Detailed growing characteristics: height, root depth, bloom time, and days to harvest.
- Best varieties for easy care and harvest.
- Cropping and rotation suggestions.
- Pest, disease, and environmental troubleshooting guide.
- Container growing requirements and suggested varieties.
- Propagation requirements.
- Greenhouse and coldframe growing suggestions to extend the season.
- Harvest and storage specifics.
- Plant origin and history.
- Identifying photograph of plant at harvest time.
- Brief description of how edible part is used in the kitchen.
- Common and botanical names for each plant listed alphabetically.
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