WHAT'S IN SEASON AT BEACH PLUM FARM
What We're Picking Now
Fall is in full force at the farm. Look for pumpkins, apples, sun-kissed peppers, zucchini, all manner of squash, bok choy, leeks, scallions, lettuce, okra, and fresh herbs like fresh basil, thyme, mint, oregano. Thin-skinned new potatoes are in. Roast them with our pasture-raised poultry for a winner, winner, chicken dinner! Add a burst of dahlias to brighten your day!
THROUGHOUT THE SEASON BEACH PLUM FARM CARRIES:
New Jersey is famous for its tomatoes and our farm grows some of the best in the Garden State. More than 8 varieties– from cherry to Brandywine to pineapple! Visit the Blue Pig Tavern from late June to early September and create your own tomato sandwich with our tomatoes straight from Beach Plum Farm.
Fun Fact: Watermelons are 92% water. Beach Plum Farm grew approximately eight varieties of watermelons last summer, the largest weighing 42 lbs. This summer watermelons are expected to make their appearance around early August and continue to yield a harvest through September.
From sexy shishito peppers, to spicy Habañeros, our farm grows 6 different varieties. Peppers are great source of vitamins C and E, whether you like them hot or mild. They are in season between Early August and October, with a possibility for harvests all the way into November.
Beach Plum Farm grows several varieties of heirloom carrots, including Nelson, Sugar Snax, and Bolero.
All 12 lettuce varieties grown on the farm are featured in our restaurants and play starring or supporting roles in the dining rooms. Whether topping your burger at the Rusty Nail, or just as they are in the Beach Plum Farm salad, you'll enjoy the farm fresh flavor. Lettuce is generally available all summer along, with most harvests happening in the months of June, July, and August.
Not only are blackberries delicious, but a study at the University of Ohio found that blackberries are the most potent cancer fighting berry of them all, by nearly 40 percent. When bringing berries home, be sure not to wash them until you're ready to eat, as water will make them spoil more quickly. Blackberries are ripe for the picking in late July and August.
As a root crop, turnips grow best in cool weather. Look for these underrated vegetables in early spring and fall at the farm– a tasty addition to a hearty stew or roast.
Most radishes mature in three to four weeks. Under cooler conditions, it can take up to seven weeks before radishes are ready to make their appearance.
The darker the leaf, the more vitamin C is present in a spinach plant.
Last year's harvest of beets made their way from the farm to the table in one of the season's most popular salads. The Beet Salad at the Blue Pig Tavern is a delicious mix of tender baby greens and arugula from Beach Plum Farm dressed with a balsamic-honey vinigrette. Topping it all off is fresh goat cheese with candied pecans. This year, you can expect to find the freshest beets right off the farm from early June through early August, prime time for a beet harvest.
Whether you like them sliced, pickled or juiced, cucumbers are a favorite summer vegetable. Available in a wide variety of colors, sizes, shapes and textures, cucumbers are the fourth most cultivated vegetable in the world. Cucumbers are in season from late June through early September.
Just past the old buried railroad track, kitty-corner to the blossoming strawberry field at Beach Plum Farm, asparagus emerges ready for the harvest from late May to early June. Once asparagus is planted, three years will pass before it may be picked from the ground, but it's well worth the wait! They will be featured in several specials at the Blue Pig Tavern and Ebbitt Room this year, including an asparagus quiche.
The first Europeans to taste sweet potatoes were members of Christopher Columbus's expedition in 1492 and it was love at first sight. Try this healthy tuber in everything from pies to fries. One of our favorite parts of Fall at the Farm!
Zucchini, yellow or scalloped, all are types of summer squash. Last year Beach Plum Farm grew over 3,000 pounds of squash. Summer varieties are harvested from June to September, while winter and spaghetti squash can be found in the fields all the way into November.
In 2010 the US produced $379 million worth of cabbage, most of which was used to make coleslaw. Cabbage is in highest demand in the month of March, when many American's celebrate St. Patrick's day with the traditional Irish meal of Corned Beef and cabbage. Fresh cabbage is an excellent source of vitamin C, and has been known to protect against breast, colon, and prostate cancers and reduce LDL or "bad cholesterol" levels in the blood.