From assertive ginger to vibrant watermelon radish; strong, sprouting stalks of chard, bok choy, and broadleaf kale, to buttery bib lettuce and pleasantly bitter sugarloaf chicory and radicchio; hot peppers, sweet peppers, and all the rest… the truth is: October’s still got it.
Find beets and sweet potatoes, freshly tugged from the ground. Gourds, winter squash, and pumpkins are showing up in the Shed in their signature orange—but pale blonde, white, and robin’s egg blue, as well. Hearty brassicas make for a late-season bouquet of green, and alliums aplenty add a bit of purple to the stock. Garlic stacks up at this point in the season. Rooted vegetables like celeriac, sunchokes, and turnips bring bright, layered flavor. Persimmons show off in glossy reds and deep oranges, while apples and pears and cider take center stage in willowy greens, deep rubies, and pale pinks. An expansive selection of mums furthers the seasonal spectrum, too.
Handsome Berkshire pork, pasture-raised beef, and lamb are available in the Shed on a weekly basis. Tomatoes still stand out, even in the midst of the seasonal pivot: farm-fresh, or preserved as a rich Brandywine tomato jam. The other late summer goods—zucchini, beans, cucumber, eggplant, okra, pre-frost groundcherries, and the last of the year’s corn—still line up alongside the rest. Bee pollen, honey (at least until the temperatures drop to 50°F or thereabouts), vinegar, cornmeal, wheatberries, and black walnuts continue to line the stands. You won’t want to miss it.