White Gate Farm

White Gate Farm

Organic Vegetables: Eating with the Seasons

Why eat asparagus in November or corn in March? Each has its time when it is perfectly ready and delicious and just picked here in Connecticut. It will be tastiest, most nutritious and free of storage and transportation costs as well.

Organic Carrots at White Gate Farm

Eating with the seasons does not have to restrict one's palate unduly. In the coldest winter our greenhouses offer fresh greens for salads and braising, small white turnips, herbs, and sweet carrots. And there is a bounty from the root cellar: parsnips, potatoes, winter squash, garlic, onions and Jerusalem artichokes.

Spring brings asparagus, bok choi, peas, lettuce, spinach, beets, radishes, fennel, baby turnips and garlic scapes.

Summer features string beans, tomatoes, summer squash, cucumbers, eggplant, soybeans, broccoli, cauliflower, cabbage, garlic, peppers, potatoes, onions and corn.

We wind down the year with hardy vegetables sweetened by the first frosts - Brussels sprouts, rutabagas, cabbage, cauliflower, broccoli, kale, carrots, parsnips, winter squash and Jerusalem artichokes.

Organic lettuce at White Gate Farm

But the above list doesn't say it all. "Potatoes" includes nine varieties: Kennebec, Yukon gold, German butterball, Purple Peruvian, True Blue, Red Gold, Red Norland, La Ratte, and French Fingerling. There are some 30 varieties of tomatoes; cherry tomatoes alone come in the following colors: red, yellow, orange, black, pink and green. And winter salad greens include mâche, arugula, claytonia, spinach, minutina, mizuna, and mustard.

Years of eating our own vegetables have sensitized our palates to seasonal flavors. We are now surprised to see string beans and corn on the menu in March. You will be too!

View our crop calendar for more information on the availability of our produce or contact us to receive email alerts about what's new at the farm stand.

Organic vegetables at White Gate Farm