Grow Your Own Greens

Written by Meredith Buck | 11 January 2012

Visitors and volunteers often ask me about San Francisco’s winter, and what that means for our weekly crop production. Most want to know what happens after the autumn harvest winds down, but many are unaware of the boost given to leafy greens in the city’s cooler, rainy months. Brassicas like mustard and cabbage thrive in San Francisco’s Mediterranean climate from November through March, when the ground stays moist and the air is crisp. Take advantage and grow your own - on your balcony or in your back yard! This year, as part of our anniversary seed sale, we are offering a buffet of worthy salad greens, kale, broccoli, mizuna, kohlrabi, collard greens, and bok choy, as well as parsley, scallions, and chives - all for your year-round urban garden.
And not a second too late! While these hardy plants love the winter time, many of us would rather bundle up. I love days when I can keep a warm pot of soup around, steeping over the lowest flame. It’s such an easy - yet satisfying - meal, and just about anything goes when it comes to ingredients. Just today I threw together a hearty minestrone with kale and chives, and next I plan to cook up a miso soup with farm fresh bok choy and scallions. Nothing like super nutritious, “hyper-local” greens to keep you warm and healthy this season! Swing by on January 22 to pick up your browse our selection of garden starts, all available for purchase during our one day sale - and kick start your kitchen at the same time! Be sure to come early for the best selection!

Visitors and volunteers often ask me about San Francisco’s winter, and what that means for our weekly crop production. Most want to know what happens after the autumn harvest winds down, but many are unaware of the boost given to leafy greens in the city’s cooler, rainy months. Brassicas like mustard and cabbage thrive in San Francisco’s Mediterranean climate from November through March, when the ground stays moist and the air is crisp.

Take advantage and grow your own - on your balcony or in your back yard! This year, as part of our second anniversary Seasonal Plant Sale, we are offering a buffet of worthy salad greens, kale, broccoli, mizuna, kohlrabi, collard greens, and bok choy, as well as parsley, scallions, and chives - all for your year-round urban garden. Swing by Hayes Valley Farm on January 22 to pick up your browse our selection of garden starts, all available for purchase during our one day sale - and kick start your kitchen at the same time! Be sure to come early for the best selection! 

And not a second too late! While these hardy plants love the winter time, many of us would rather bundle up. I love days when I can keep a warm pot of soup around, steeping over the lowest flame. It’s such an easy - yet satisfying - meal, and just about anything goes when it comes to ingredients. Just today I threw together a hearty minestrone with kale and chives, and next I plan to cook up a miso soup with farm fresh bok choy and scallions. Nothing like super nutritious, “hyper-local” greens to keep you warm and healthy this season! 

Photo by Cyndie Hoffman

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