Vegetables– Tomatoes, Cherry & Slicer Zucchini Strait Neck and Pattipan Squash Cucumber, Pickling and Slicer Green Beans Eggplant Bell Pepper New Potatoes Shelled Field Peas Green Onions Roots (beets, carrots, turnips, radish) Greens (Swiss chard, collards, kale, mustard greens) Lettuce Arugula Cabbage Broccoli Pecans Oyster Mushrooms Microgreens (kale, herbs, radish, mustard) Fruit– Plums, Blueberries, Blackberrries, Strawberries, Peaches Fresh […]
Vegetables– Tomatoes Zucchini Strait Neck and Pattipan Squash Cucumber Green Beans Eggplant Bell Pepper New Potatoes Shelled Field Peas Green Onions Roots (beets, carrots, turnips, radish) Greens (Swiss chard, collards, kale, mustard greens, lettuce) Cabbage Pecans Oyster Mushrooms Microgreens (kale, herbs, radish, mustard) Fruit– Plums, Blueberries, Blackberrries, Strawberries, Peaches Fresh Herbs – basil, oregano, cilantro, parsley, micro sorrel Meats – Seafood from
It’s the beginning of May and many North Texas veggie farmers are just beginning to see tiny fruits on their field squash and bean plants. They are harvesting the first spring carrots and the last of the asparagus. It’s an unusual time of year for farmers to bring summer crops to market, unless they are
How Greenhouses are Changing North Texas Farming Read More »
The winter weather is behind North Texans, spring weather has been around a few weeks, and customers are clamoring for summer produce. However, freezing precipitation occurred repeatedly on our vendors’ farms in March. Traditional produce production requires months for the growing process from awaiting warm soil, planting between rains, plant growth, to finally developing the
