What’s in Season

Chard, Beta vulgaris, (also commonly called Swiss chard) is a leafy green whose veins and stems come in a variety of vibrant colors. It belongs to the same subspecies as beets but has a slightly milder, less earthy taste than beet greens.Chard originated in the...

Broccoli is a cultivar of the species Brassica oleracea, or wild cabbage, whose flowering head is consumed in many food cultures across the world. Wild cabbage originated along the coast of the Mediterranean and was domesticated at least 2,000 years ago. This...

Bok choy (aka pak choi), Brassica rapa, is a type of Chinese cabbage. Records show that the Chinese have been cultivating the vegetable since the 5th century AD. It wasn’t introduced to the United States until early in the 20th  century. Bok choy prefers mild to...

The radish (Raphanus sativus) is a member of the Brassicaceae family. Its relatives include kale, broccoli, turnips, and horseradish. The name “radish” comes from the Latin word for root, “radix.” The spicy or peppery flavor of radishes comes from their skin. Radishes...

Winter is the best time to take advantage of sunchokes. The sunchoke (Helianthus tuberosus), perhaps better known as Jerusalem Artichoke, is a species of sunflower native to North America cultivated for its tuber, which is eaten like a root vegetable. Sunchokes grow...

Spinach (Spinacia oleracea) is thought to have originated in ancient Persia, or modern-day Iran and its neighboring countries. From Persia, spinach was brought to India, then China, where its cultivation was first recorded in the seventh century. In the ninth century...

December is a great time for local produce. Winter squash, onions and potatoes that were harvested in the fall store well and are still available. Greens and other cold-hardy crops are picked fresh. Come see us at our new location on Saturdays from 10am - 1pm at YRMC....