Open Thursday - Sunday, 9am-5pm
  • November

    • Apples
    • Beans (GH)
    • Brussel Sprouts
    • Cabbage
    • Carrots
    • Cucumbers (GH)
    • Eggplant (GH)
    • Peppers (GH)
    • Potatoes
    • Swiss Chard
    • Tomatoes
    • Winter Squash
  • December

    • Apples
    • Brussel Sprouts
    • Cabbage
    • Carrots
    • Cranberries
    • Cucumbers (GH)
    • Eggplant (GH)
    • Peppers (GH)
    • Potatoes
    • Tomatoes (GH)
    • Winter Squash
  • January

    • Apples
    • Beets
    • Cabbage
    • Carrots
    • Cucumbers (GH)
    • Peppers (GH)
    • Potatoes
    • Winter Squash
  • February

    • Apples
    • Beets
    • Cabbage
    • Carrots
    • Cucumbers (GH)
    • Peppers (GH)
    • Potatoes
    • Winter Squash
  • March

    • Apples
    • Beets
    • Cabbage
    • Carrots
    • Cucumbers (GH)
    • Peppers (GH)
    • Potatoes

Seasons & Recipes

Beet Salad with Almonds & Chives

  • 1 1/2 pounds beets, red, yellow and striped chioggia
  • 1/4 cup slivered roasted almonds
  • 2 tbsp extra virgin olive oil
  • 1 tbsp fresh cut chives
  • 1 tsp lemon juice
  • 1/8 tsp sea salt
  • 2 oz feta cheese, crumbled

Place beets in a medium pot and cover with water.  Bring to a boil and cook 15-25 minutes until the beets are easily pierced with a fork.  Drain, let cool.  Slide off skins using a knife or your fingers.

Cut beets into bite size pieces and place in a large bowl.  Add almonds, olive oil, chives, salt, lemon juice and toss gently.  Sprinkle with feta and serve.