Each week you will receive a bag of seasonal veggies (and sometimes fruit!). While the quantity and variety will change over the season, we aim for our large share to feed between 2-4 people each week and our small share to feed between 1-2 people each week. Our weekly offering will include some of the items you would typically find at Uprooted, as well as specialty items that we don’t always get in store (including melons, patty pan squash, herbs and heirloom varieties)
Through the winter you will see root vegetables including beets, carrots, parsnips, turnip, potato, sweet potato as well as onions, mushrooms, kale, brussels sprouts, pea-shoots, micro-greens, leeks, frozen blueberries, cranberries, peas and tomatoes. Toward the end of winter we will start to have spinach, and hot house english cucumbers, tomatoes and peppers. In the spring and early summer you can expect lots of greens (salad mixes, spinach, arugula, beet greens), fiddleheads, radishes, peas, rhubarb, asparagus, spring garlic, spring onions, and spring herbs. Mid to late summer, we’ll start seeing broccoli, cauliflower, zucchini, tomatoes, peppers, garlic, cucumbers, beans, beets and bunched carrots. Into the fall you can expect a variety of cooking greens such as kale and swiss chard, plus spaghetti squash, acorn squash, leeks, potatoes, pumpkins, sweet potatoes and apples.
