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Harvesting Ginger and Turmeric

This is the first year we’ve experimented with growing ginger and turmeric on the farm. Since these tropical plants love warmth and humidity, we planted the rhizomes at the beginning of summer. Now that the weather is cooling down, it’s time to harvest the rhizomes. We’re happy to report that we were able to make a sizable harvest of incredibly beautiful ginger, turmeric, black turmeric, and green Zedoary rhizomes! Since the rhizomes were harvested young, they have a much thinner skin and are less fibrous than their mature counterparts. We’ll be saving some of the rhizomes to plant for next year and will have a limited amount available at the veggie wagon.

rinsing turmeric rhizomes
fresh young ginger rhizomes

Did you know that we regularly supply Houston-area chefs and restaurants with our delicious produce? This allows us to ensure that our produce is feeding as many people as possible. Vegetables like Hakurei turnips, radishes, arugula, frilly mustard greens, and bok choy have been making their way into the skilled hands of local chefs. Here are a few places where you can enjoy our produce on the menu this week: Nancy’s Hustle, Ostia, Rosie Cannonball, Theodore Rex, and Brasil.

freshly harvested arugula

If you’ve always had an interest in gardening at home but feel like you don’t have the greenest thumb, we’ve got just the thing for you! On Sunday, November 21st at 2pm, Farm Educator Nathan will be leading a backyard gardening basics workshop here on the farm. The participants will learn the how-to’s of where to put their garden, how to pick out what vegetables or herbs to plant, and gain experience with some hands-on planting practice. All participants will receive a plant to take home at the end of the program to kick off their home gardens! The workshop is free of charge but is limited to 15 participants. Please register using this link.

Farm Educator Nathan

Currently in Season: Eggplant, Okra, Peppers, Tomatoes, Radishes, Hakurei Turnips, Arugula, Salad Mix, Kale, Mustard Greens, Swiss Chard, Baby Bok Choy, Turmeric, and Ginger


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