Below are descriptions of how shares differ from season to season; these are not meant as comprehensive lists, but just to give you a general idea. Every year is a little bit different, and every year we try new things too!
Winter shares feature lots of hardy greens (chard, kale, collards, mustard, etc.), roots (carrots, beets, turnips, radishes, etc.), and storage crops (onions, garlic, winter squash, potatoes, cabbage, etc.). Fruit is mostly NW grown apples and pears, with occasional citrus and kiwis from California, as well as local blueberries that we froze last summer.
Spring shares include favorites such as sugar snap peas, fresh spring onions, asparagus, broccoli, baby turnips, fresh herbs, fava beans, kohlrabi, and plenty of salad greens such as lettuces, arugula, spinach, and French sorrel. By late spring we’ll begin to harvest early zucchini, cucumbers, and peppers! NW apples will continue to be a staple fruit, supplemented by occasional citrus and early stone fruits (apricots, plums, nectarines) from California and Washington.
Summer shares revel in the bounty of the Willamette Valley! Tomatoes, peppers (sweet and hot), zucchini and pattypan squash, eggplant, basil, green and yellow beans, and sweet corn will all be in abundance. Berries and melons arrive to liven up the fruit scene. Many of these summer crops will also be available to purchase in bulk for those of you who like to can or freeze for winter.
Many of our summer crops carry on well into autumn; thanks to the protection of our greenhouses, we are often harvesting peppers and tomatoes well into November. New on the scene will be fall favorites such as delicata squash, pie pumpkins, tomatillos, leeks, cauliflower, and cabbage. We also see the return of those hardy greens that don’t like the heat of summer, such as kale, spinach, collards, and arugula. Local apples, pears, Asian pears, kiwis, and persimmons provide us with a nice variety of fruits.
Some basics that we grow year-round and appear regularly in our shares in all seasons are lettuce, potatoes, onions, garlic, and carrots.