Transition to Local Fall Vegetables

As the days grow shorter and cooler, the nights grow colder, and the sun's rays become less direct, the conditions for growing local vegetables get much worse and much better. The cold-intolerant vegetables such as cucumbers, summer squashes, and beans are rapidly winding down, and tomatoes will soon be at risk. Green leafy vegetables that wither and burn under the scorching summer sun can now begin to thrive. Collards, kales, mustards, lettuces, etc., are healthier, happier and greener and will be abundantly available from local sources. Root crops, some of which we haven't seen since the spring, have begun to arrive. Recent local organic arrivals include:

Bunched arugula
Mei Qing Choy
Loose and bunched spinach
Broccoli rabe
Turnips loose and Japanese bunched
Parsnips
Celeriac
Loose Carrots
Fennel
Mustards
Watercress
Blue and Fingerling potatoes
Acorn, Buttercup, Butternut, Carnival, Delicata, Kabocha, Spaghetti, Sweet Dumpling, and Sweet Mama Squash.
Pumpkins