Spring Harvest of the Month

March - Beets & Rutabaga; Maple Syrup

Beets are a member of the Amaranthaceae family, along with chard, quinoa and spinach. This root vegetable comes in an array of colors, including: deep red, red and white striped, orange, golden yellow and purple. Rutabagas are members of the Brassicaceae family, also known as the cabbage family, along with Brussels sprouts, cabbage, cauliflower, kale and radishes. 

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Reading Recommendations

  • Tops and Bottoms, by Janet Stevens
  • Eat Rutabagas, by Jerry Apps
  • The Turnip, by Morgan Pierr
  • Maple Syrup from the Sugarhouse, by Laurie L. Knowlton

April - Carrots

Carrots are derived from a Middle Eastern crop called Queen Anne’s Lace. This wild ancestor is also a taproot crop but has a white root. Today’s carrots vary in color from orange to white, purple, or black. They can be eaten raw, steamed, baked, boiled, or cooked in soups and stews.

May - Mixed Greens

There are a wide variety of salad greens available in NH, spanning across several plant families, each bearing a unique history and taste.The versatility of greens, in flavor, shape and application, is enormous! They can accompany any type of dish and, many varieties can be eaten raw or cooked. No matter what the season, fresh greens can end up on your plate.

Reading Recommendations

  • From Seed to Plant, by Gail Gibbons
  • Oliver’s Vegetables, by Vivian French
  • Plants on My Plate, by Cathy Smith
  • The Tiny Seed, by Eric Carle
  • Green Power: Leaf and Flower Vegetables, by Meredith Sayles Hughes
  • Sell What You Sow, by Erica Gibson