Six Seasons of Vegetables at Root 5 Farm 

Browse recipes, storage tips, and culinary tips by the six distinct parts of the Vermont growing season—an arc from spring to early summer to the bursting harvest of late summer, then ebbing into the perfection of fall and, finally, the earthy, mellow sweetness of winter.
LATE APRIL - MAY. Overwintered carrots, potatoes, and dry beans plus a fresh salad greens, herbs, scallions, and the first spring roots like radishes and turnips from our high tunnels. 


AUGUST - Also known as rainbow time, August is the beginning of overflowing abundance, when all the vegetables in the rainbow are at their peak! Salad greens are not as prolific during the hottest time of the summer. Juicy peaches and watermelons are ripening. 
JUNE - Our first cool weather crops from the fields - asparagus, arugula, lettuce, spinach, radishes, turnips, and herbs are abundant. Cabbages, bok choy, broccolini, cucumbers and fennel are also starting to size up. This is prime time for strawberries and rhubarb. 
SEPTEMBER - OCTOBER. Cooler weather brings happy greens and abundant herbs once again. We can enjoy the first of the winter squash, delicata and spaghetti, while tomatoes and peppers are still abundant. This is a great time of year to preserve some of the harvest for winter. Apple harvest begins. 
JULY - Heat loving crops like tomatoes and peppers star to ripen, our first heads of broccoli size up, green beans, cucumbers, and summer squash are abundant. July is also peak blueberry season. 

NOVEMBER - MARCH. Frost sweeten kale, cabbages, and carrots are so special this time of year. Rosemary is the star winter herb, while butternut squash and potatoes are our winter storage work horses. Unique storage vegetables like kohlrabi, leeks, watermelon radishes, and parsnips keep things colorful and interesting in the winter kitchen.