A Chill Is In the Air!

Fresh, In-Season vegetables you can buy right now!

Fall Harvest

As the chill of late fall sets in, it’s the perfect time to embrace the harvest of seasonal vegetables available at your local farm store. Imagine, with a brisk walk down the aisles, you could be cradling a treasure trove of winter's freshest flavors—from the earthy robustness of root vegetables to the sweet, hearty embrace of winter squash.

Below is our list of in-season vegetables you can buy right now at your local farm store.  

Onions, Shallots, Garlic

In the culinary winter wonderland, onions, shallots, and garlic are the unsung heroes, patiently waiting in their papery overcoats to jazz up your dishes. For Selection, give these bulbs a dry look-over and a gentle interrogation—any signs of mold or emotional softness (like sprouting) and it's a hard pass. When it comes to Storage, these bulbs are like vampires; they can't stand the fridge's humidity. So, let them socialize at room temperature in a basket, far away from the tear-inducing drama of potatoes that could turn a perfectly good bulb to mush. Keep them cool and dry, and they’ll be the life of your culinary party, from garnishing pizzas to crowning bread with their caramelized glory.

Avacado

Oh, the avocado - that buttery green star of brunch and bearer of the "good fat." Take heart, guacamole enthusiasts; when the leaves fall and the snow threatens, our friends from Mexico send their creamiest Hass soldiers northward. With the peak season from November to February, these dark-skinned delights become as affordable as they are spreadable. It's time to let them skinny dip in your salads, wraps, and the holy dip that unites all chips. When hunting for the ripest of the bunch, Selection becomes an art—gently squeeze them like you're testing a vintage pillow for softness and seek the ones with stems that pop off like a top hat in a cartoon. The flesh beneath should not disappoint, vibrant as a freshly mowed lawn. Evade the unsightly ones wearing their brown spots like a leopard gone rogue. As for Storage, play the waiting game on the counter with the hard-hearted ones and tuck the ready-to-eat avo-babies into the fridge's crisper, where they'll chill for a week. Sliced avocados? Flip them cut-side down for a plastic wrap spa treatment to keep the brown at bay.

Beets

Beets, the subterranean rubies of the vegetable world, laugh in the face of frost, thriving in the nippy caress of cool weather. These crimson treasures are not just for the roasting pan – they're ready to add a splash of color to your salads and sandwiches, grated with the same enthusiasm usually reserved for carrots. If you're beet-curious, our comprehensive beet brochure has the lowdown. When performing the Selection waltz, aim for the young and firm, the small to medium belles of the ball with no wrinkles, and those sporting luscious greens—a veggie version of a fresh haircut. Size matters; think twice before picking those shy of a large radish, lest you're game for a peeling challenge. For Storage, think of beets as the introverts of the veggie drawer—best kept cool, dry, and in the comforting solitude of a paper bag, minus their leafy locks, which part ways upon arrival home. In such conditions, beets stay unyieldingly firm, biding their time for the dinner party debut weeks later.

Bok Choy

Bok choy, the leafy aristocrat of the cabbage family, parades around in sizes that can humble a sprout or rival a head of lettuce. This Chinese cabbage, often seen doing the backstroke in a stir-fry or basking on a grill, has a resume boasting mild flavor and an ability to cook faster than noodles in a speed-boiling competition. When you're on the prowl in the produce aisle, channel your inner veggie-sommelier for the Selection process—pick the ones with leaves as full and firm as a well-stuffed pillow, and stems that are more pristine than a freshly laundered shirt. Stay clear of any tears or wet spots—they're as undesirable in your bok choy as in a piece of mail. For Storage, let it breathe like a good wine—unwrap it from its clingy plastic and let it lounge in the crisper drawer of your fridge, where it'll remain crisp and perky for up to five days, ready to jazz up your next culinary adventure.

Broccoli

Broccoli, the crown jewel of the veggie kingdom, sits beside kale on the throne of 'perpetually available' produce, yet it truly reigns supreme when grown in the cool whisper of autumn's breath. This verdant noble, best kept away from the flower-kingdom's revolt, brings a touch of regal to creamy pastas and purées itself into soups like a green Van Gogh swirl. For Selection, treat it like picking a scepter – opt for the heads that are as tight and firm as a drum, with stems like a trusty royal scepter, free of any yellowing that would hint at veggie treason. The stem's end should boast the freshness of a dew-kissed morning. As for Storage, bestow the whole heads the honor of chilling in the fridge's court, and they shall serve you loyally for three to five days. Or prep its florets into a battalion, nestling them in a paper towel-lined box as if tucking them into bed, ready to spring into action for up to three days.

Broccolini / Broccoli Rabe

Broccoli rabe and Broccolini, the slender, sharp-tongued relatives of our beloved broccoli, come striding onto the winter table with a bitterness that can startle the uninitiated and delight the culinary adventurous. They scoff at the blandness of their chunkier cousin and pitch themselves as the verdant substitute for any green daring enough to call itself bitter—watch out, kale and collards. In the veggie world, rabe is the one with the pungent attitude, requiring an extra minute or two in the cooking pot to tame its sass, while Broccolini plays it cool and slightly less bitter. When engaging in Selection, choose the ones with stems that stand as firm and tall as a guardsman, crowned with dark green florets that stay true to green without a hint of cowardly yellow. To ensure your greens stay sprightly, Storage is key—liberate them from their plastic prisons and let them breathe in the spa-like conditions of a paper or mesh bag within the fridge, where they'll remain robust for up to a week, plotting their takeover of your next hearty meal.

Brussell Sprouts

Brussels sprouts, those mini cabbages that incite drama at dinner tables, have shimmied their way from a seasonal show to a year-round performance. To keep them from reminding us too much of their big cabbage cousins (and to prevent an uprising from the sprouts-skeptics), don't overdo their stage time in the pot or pan. Treat them right, and they’ll go from hated to haute cuisine, even landing a star role as pizza toppers or waltzing in a tangy Maple-Mustard Sauce. When it comes to Selection, look for sprouts in their prime—uniform in size for synchronized swimming in the roast pan, decked out in vibrant green, with leaves so tight they could be mistaken for mini cabbalistic orbs. If they're bagged, side-eye any bags that look like they've had a weepy gym session—moisture is a no-go. For Storage, liberate them from any clingy plastic or stalk attachments, and let them chill in the fridge’s VIP section (a.k.a. the crisper drawer), where they'll stay fresh and firm, ready for their culinary close-up in three to five days.

Cabbage

Cabbage, the chameleon of cool-weather veggies, plays the sweet and crunchy lead across a spectrum that stars red divas, white knights, Napa artists, and the crinkled Savoy philosophers. This leafy virtuoso performs solos in slaws, harmonizes in soups, and can even undergo a zesty transformation into pickled delights that elevate any Buddha bowl to nirvana. For the winter warriors, wedges of cabbage roasted with potatoes make a battle-ready meal. Selection requires a detective’s eye: firm heads are the catch, with no leaves hanging in resignation. A sniff test is crucial; a strong sulfur scent is the olfactory clue of a head that's lingered too long in the cold storage dungeons, possibly emerging with a bitter bite. When it comes to Storage, whole cabbages are the hermits of the vegetable drawer, content to keep to themselves for a fortnight or three. If they’ve been dismembered, wrap the remains like a mummy in plastic and stash in the fridge for a swift use within three days. Shredded cabbage, on the other hand, is like fresh gossip—best served immediately, and certainly within a day or two, for the crispest bite.

Carrots

Before carrots were pigeonholed into their orange ensemble by some Dutch trendsetters in the 17th century, they were flaunting all the hues of a sunset at a hippie festival. Now, the white, yellow, purple, and red rebels are making a culinary comeback, though cooking them can be like a retro tie-dye session where everything turns back to orange. These root virtuosos need to dodge the frozen earth escape room, but once they're out, the 'storage variety' of carrots can hunker down for a subterranean winter slumber, sometimes even waking up sweeter. In the Selection stakes, don't play size snobbery; it's the skin's résumé that counts. Look for the carrot equivalent of baby skin—pale and smooth; the thick-skinned types have the bitterness of vegetables scorned by time. For Storage, think of carrots as spa-goers; they despise moisture. Evict them from their steamy plastic bags, tuck them into a paper towel–lined bed or a cozy paper bag, and let them chill in the crisper spa of your fridge. There, they’ll stay crisp, cool, and collected, ready for their snack-time closeup or a dip in the hummus.

Cauliflower

Cauliflower, the snowy aristocrat of the veggie kingdom, is not just a side dish anymore; it’s stolen the spotlight in the form of roasty-toasty wholes, steak impersonations, and even masquerading as rice—talk about a veggie with identity issues. When it's not too hot to handle, cauliflower brings its A-game, sweet and tender enough to make any cruciferous critic think twice. Hunting for the right head in the Selection process is like seeking porcelain perfection: go for the Snow White of cauliflowers, with florets as tight as a drum and as pure as driven snow, plus a fringe of outer leaves like a royal cape to keep it fresher. For Storage, banish the suffocating plastic to avoid a soggy demise and instead, swaddle your cauliflower in a paper or mesh bag, or a breathable kitchen towel like a veggie in a hammock, and pop it into the chill haven of your fridge. If you've gone chop-happy and have florets ready, seal them in a container where they'll stay fresh for a veggie snack-time heist from three to five days.

Celery Root

Celeriac, also known by the alias 'celery root,' is like the underground hero of the veggie world, sporting a gnarly exterior that's just a costume for the firm, turnip-like superhero underneath. And don't let its rough exterior fool you; once you wrestle away its thick skin, you'll uncover a mild-mannered celery-flavored flesh ready to swoop into soups, stews, and even don the cape of creamy sauces or shred up for salad duty. Selection of this subterranean wonder requires an eye for the grapefruit-sized, hefty ones that haven't gone overboard with their knobby, rooty appendages—a smoother surface means you're not paying for what you'll peel away. For Storage, treat it like a treasure; stow it in the fridge's crisper drawer or a cool, dark nook for a two to three-week hibernation. A paper bag is its preferred lair, keeping any lurking dirt from plotting a messy escape.

Fennel

Fennel, the vegetable that could easily be mistaken for the love child of an onion and a dill plant, is the unsung hero of the root vegetable choir, hitting high notes of delicate anise flavor. Harvested in the cozy sweater seasons of late fall and early winter, this pale, bulbous virtuoso is ready for its kitchen concerto. In the Selection symphony, look for bulbs as immaculately white as a winter's first snow, without the sorrowful cracks or browning of a veggie past its prime. Don't get strung up on the stems—they're the tough love you don't need. Aim for a middleweight champ with a trim waistline. As for Storage, fennel likes to play it cool in a paper or plastic bag in the fridge's crisper drawer, kicking back for up to two weeks. If it starts to look a bit wilted, don't fret; it's just relaxing. Sliced fennel should be tucked into plastic wrap to stave off the brown blues, and if you're into meal prep foresight, chopped fennel can play freeze tag, ready to jump into soups and stews whenever you call.

Kale / Collards Greens

Kale, collards, mustard, and turnip greens are like the stoic guardians of the winter garden, undaunted by the frost and ready to add a pop of verdant vitality to your plate just when you thought the season had said goodbye to greenery. When on the Selection prowl, keep your eyes peeled for leaves that embody the essence of a lush forest—full and green, without the telltale signs of yellowing or weariness that scream "I've seen better days." Give them a little rub between your fingers; if they whisper tales of toughness, they're likely to put up a fight on your plate, too. If one green doesn't spark joy, Marie Kondo your recipe with a swap—these greens are pretty good at playing each other's roles. As for Storage, think spa day: Stem, wash, and pat them dry, then tuck them in a cozy wrap of dry paper towels or into the comfort of a lidded container for a three to five-day retreat in the chill of your fridge. Should they start to wilt, give them a rejuvenating dip in a cold-water bath for 15 minutes, and voilà—they'll perk up as if they've just returned from a weekend wellness retreat.

Leeks

Leeks, the Welsh emblem of pride and onion-like refinement, revel in the cool, misty embraces of fall, and boast versatility that can make even the most commonplace onion blush. When engaged in the Selection process, seek out the leeks that have taken to their pearly white complexion rather than those that parade too much green—it's the white and pale green parts that you'll be cozying up with in your culinary endeavors, while the darker, tougher green bits are more suited to a stock pot than a starring role on your plate. Once you've got a medium-sized leek, you've got about a cup or so of potential, ready to be unlocked. For Storage, give them the VIP treatment in the crisper drawer of your fridge, whole and unblemished, or chop and freeze them to have a stash of leeky luxury at your fingertips, no defrosting required.

Rutabagas

Rutabagas, the unsung heroes of the root vegetable world, pack a punch of sweetness and a creamy demeanor that could make a potato jealous. In the game of Selection, aim for the ones that could pass for a softball in size but skip the ones that look like they've been to batting practice—smooth skin is the goal, with no unwelcome nicks or cracks. Storage for these subterranean treasures is a breeze; they're as low-maintenance as a pet rock. Stash them in the fridge or a cool, dark nook akin to a bat cave (minus the bats and caped crusaders), and they'll keep their cool for months, patiently waiting to jazz up your culinary line-up.

Swiss Chard

Swiss chard, the leafy green that's not just a pretty face in the summer garden, also has a winter passport. When it comes to Selection, you're looking for the leafy equivalent of an evergreen—deeply green without the autumnal yellow hues. If the stems have been hitting the gym (thick and strong), save those for a cooked symphony of flavors, whereas the tender young’uns (slender stems) are ready to jump into your salads raw. For Storage, Swiss chard plays it cool—wrap it in a paper towel like a green shawl, tuck it into a resealable bag, and let it chill in the fridge for a spa week (up to five days). If they're looking a bit tired (wilted), give them a cold bath; they're just as revivable as your spirit on a Monday morning.

Sweet Potatoes

Sweet potatoes aren’t just Thanksgiving show-offs; they're year-round charmers that soak up the summer sun only to snuggle into your fall harvest basket. When on a Selection spree, look for these tubers to be as firm as your resolve to eat healthily and as smooth-skinned as your post-facial glow. Dare to dance with the exotic cousins too—purple and white sweet potatoes await your adventurous spirit. As for Storage, these sweets don’t like the cold shoulder; instead, they prefer a dark, dry spot where they can breathe—think of a zen cave for veggies, away from the refrigerator’s chill. Just remember not to treat them like a vampire, they do need some air!

Winter Squash

Winter squash is the Goliath of the veggie world, and picking the perfect one is like selecting a pumpkin for your award-winning jack-o'-lantern: it’s serious business. For Selection, you want to eye that squash like you’re assessing a diamond—with a thick, unblemished skin that's as firm as your commitment to autumn aesthetics, and a stem that’s as woefully dry as your humor in the winter months. When it comes to Storage, these hefty beauties are more low-maintenance than a cactus. Keep them cool and dark, and they’ll hang around for months, giving your potatoes a run for their money in the longevity stakes. Cut them up, and they’ll last in the fridge long enough for you to Google 'how to cook a squash' at least a dozen times.

These are just a handful of the Winter Vegetables you can buy at our Farm Stores, right now, in Acton, MA!

Let us know what you think and if we missed any of your favorites in the comments below!