Neill Elementary Veggie of the Month and Harvesting Peppers

May 15th, 2025

We’re delivering our last Harvest of the Month this school year for Neill Elementary and cherry tomatoes are on the menu! Each month throughout the school year, we deliver a different fruit or vegetable as part of the Harvest of the Month Program. In addition to tasting the featured harvest, the kids get to learn fun facts, nutrition, and plant biology. We’ve enjoyed making deliveries this school year and hearing about their experiences with each veggie. We can’t wait to hear how they enjoyed our sweet cherry tomatoes!

Our pepper plants are really starting to hit their stride! We’re currently harvesting five different varieties for you: banana, shishito, jalapeno, poblano, and green bell. Whether you want to make salsa, whip up an appetizer, or do some pickling, we’ve got you covered! Over the next couple of weeks, we’ll have even more variety for you as our Italian frying peppers mature. Remember the red Thai chili pepper we’re trialing this year? The plants (above) are absolutely covered in fruit that we’ll begin harvesting once it changes color from green to red.

A couple of weeks ago we harvested all of our bulb onions. Since then they’ve been curing in the greenhouse, a process that involves spreading them in a single layer with plenty of air circulation so that the papery skins can dry out and tighten around the bulbs. The curing process prepares them for storage and greatly lengthens their shelf life. Now that they are properly cured, we’re moving them to the office for storage. This will allow us to lend diversity to our crop offerings throughout spring and summer. 

Upcoming Farm Events: 

• Next Farmers Market: Saturday, May 17th from 9am-1pm (open to the public)

• Meet the Farm Tour: Sunday, May 25th from 1-2pm (open to the public, sign up here)

Currently in Season: Cherry Tomatoes, Slicing Tomatoes, Paste Tomatoes, Peppers (banana, shishito, jalapeno, poblano, green bell), Zucchini, Summer Squash, Cucumbers, Italian Eggplant, Green Beans, Carrots, Basil, Rosemary, Onions, Leeks, Collards, Swiss Chard, Chicory Greens, and Flowers