Preparing for Fall's Arrival

The first succession of fall radishes is almost ready for harvest! We harvested a few baby radishes to check their progress and it looks like they only have about one more week until the first official harvest. Radishes are members of the Brassica family along with another newcomer to this season’s harvesting lineup: mustard greens. This past weekend we were able to harvest the first of our adult mustard greens which will be available in bunches. To tame their horseradish-like flavor, try combining them with a mild-tasting leafy green or an acidic flavor like apple cider vinegar or fresh lemon juice.


We’ll be doing a large planting of fall crops once the cool front makes its way here on Wednesday just in time for the Fall Equinox. In the meantime, we’ve been able to direct seed a succession of carrots, snap peas, and fava beans in the field. The raised beds by the greenhouse were transplanted with a mustard green mix, mizuna, carrots, and Barese chard (pictured below). And one of our raised beds adjacent to Farm Club was planted with Hakurei turnips. It’s shaping up to be an incredibly delicious and diverse fall season!


We’ll be spending the last half of our week preparing to host the fourth annual Chef Fest, our beloved farm-to-table event. Do you have your tickets yet?! Ten Houston chefs will be using our produce to craft seasonally inspired dishes that will showcase and celebrate the intersection between the farm and the commercial kitchen. You’ll be able to wash down each dish with signature cocktails (and mocktails!), locally-crafted beer, and Texas wine for a fun and interactive socially-distanced experience complete with live music, farm tours, and more! Head here to snag your tickets.

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