Things We Eat

1

Food related information I don’t want to lose.

1 Comment

  • CharElia says:

    http://localfoods.about.com/od/searchbyregion/a/oregonseasons.htm

    Put here in case the page is ever removed. 🙂

    Oregon’s produce is not to be beat. The season is shorter than in California, but the quality is, one could argue, even higher. Warm and dry summers, cool but not frosty and wet winters all make for very happy plants. You can also look up produce by seasons (spring, summer, fall, winter, year-round).

    Apples, August through November (cold storage until spring)

    Apricots, June and July

    Artichokes, September and October

    Arugula, May through December

    Asparagus, April through June

    Basil, June through November

    Beets, June through January

    Blackberries, July through September

    Blueberries, June through September

    Boysenberries, June through August

    Broccoli, June through September

    Brussels sprouts, September through January

    Cabbage, June through February

    Cantaloupes, August through October

    Carrots, June through January

    Cauliflower, July through September

    Celeriac/celery root, August through November

    Celery, August through November

    Chard, May through February

    Cherries, June and July

    Chiles, August through October

    Collard greens, May through February

    Corn, August through October

    Cucumber, July through October

    Edible Flowers, April through September

    Eggplant, August through November

    Fava beans, April through June

    Fennel, year-round

    Fiddleheads, April and May

    Figs, July and August

    Garlic, August through November (stored year-round)

    Garlic green garlic, spring

    Grapes, August through October

    Green beans, July through September

    Green onions/scallions, spring through fall

    Greens, May through February

    Herbs, various year-round

    Huckleberries, August and September

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