Nyack Harvest List: June 2017

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Spring veggies are popping up all over town in Nyack's edible village. Here are the public spaces and select front yard gardens that have food ready to be picked TODAY! Veggies don't last long in the Please Pick gardens, so don't hesitate to pick a snack, ingredients for a meal, and maybe a little bit for later.

 

In addition to these gardens, you will see Please Pick Project signs in front yard gardens along the sidewalk and in planters in front of businesses. Wherever you see a sign, please pick to your heart's content!

Nyack Center

Nyack Center is home to our Spring and summer workshops, so most of our food on site there is grown for use during student programs. Garlic, squash, cukes, peas, beans, herbs, carrots, kale, radishes, chard, lettuce, pumpkin and sweet potatoes are growing in Nyack Center's gardens. Much of it has just been harvested out for our end-of-year salad party. Right now, there are extra peas and herbs in the raised garden bed that may be picked any time.

Waldron Terrace

Waldron Terrace, in Central Nyack, is growing kale, tomatoes, peas, beans, corn, rosemary, mint, basil, oregano, peppers and lettuce. Right now, kale, lettuce oregano, basil and rosemary are ready. Peas and beans are almost ready, and the rest will be available as we get deeper into summer. 

Nyack Library

To the right of the main entrance on Broadway, you will find a beautiful planter full of swiss chard, lettuce, peppers, tomatoes, sunflowers, sage, beans, and herbs. Lettuce, baby chard and herbs are ready to be picked today!

John Green House

Our friends at The John Green House at the bottom of Main St. have built a lovely planter bursting with thyme, oregano, peas, baby rainbow carrots, beet greens, kale, peppers and tomatoes. Baby rainbow carrots, beet greens, peas, herbs and kale are ready. (Note: beet greens are beets grown primarily for their greens, rather than for their roots. You may pick the entire plant and use the greens just like lettuce). 

Rockland Lake Nature Preserve

There is a protected garden on the property of Rockland Lake Nature Preserve. It's filled with peas, beans, squash, tomatoes, kale, peppers and herbs for all to pick. The food is available every Friday from 10am-1pm, whenever there's a person on-site to allow access to the property.

Front Yard Gardens

The front yard garden that we're including in this list is 214 North Midland. There is beautiful lettuce from Cropsey Farm ready to be picked now, and the beets will be ready soon. 

Harvesting Tips

When picking kale, it's best to pull individual leaves from the stalk, and be sure to leave plenty of leaves on the plant, so that it can continue its healthy growth from harvest to harvest.

Loose leaf lettuce should be carefully plucked or cut from the plant one individual leaf at a time, ensuring that the root remains in the ground. Feel free to pick all the leaves from the lettuce plant. Lettuce has a shorter lifespan than the heartier greens like kale and chard.

Head lettuce can be pulled as a head from the base of the plant. It's okay to be the first person to pull a pretty head of lettuce from the garden! It's grown for you to eat, not just for us all to marvel at.

Beet greens at the John Green House can be pulled from the root (which might be big enough to eat or might not be--it depends on the individual plant). Or, they can be cut from the base of the plant just like loose leaf lettuce.

Carrots are in the back left row of the bottom planter at the John Green House. Right now, they're baby rainbow carrots, but they're certainly sweet and delicious already. They can be harvested now through the next two or three weeks. To harvest, gently get a grip on the base of the carrot greens, give the plant a little wiggle, and then pull the carrot up from the earth. You can eat the carrot greens, too. They're a little bitter, but they're nice when sauteed.

Peas can be picked directly from the plant and eaten whole in the shells. They can also be popped out of the shells to be eaten, depending on your preference.

Herbs should always be harvested by cutting a small sprig at a time without pulling up the plant or breaking any stems.

Baby chard can be harvested by cutting one leaf at a time from the base of the plant. Always allow plenty of leaves to remain on the plant after harvesting.

Enjoy the harvest! We look forward to seeing you snacking around our edible village.