Every year, about 100 acres are devoted to organic vegetable production. Waylon Barrett and Chris Tipton, production managers, are in charge of planning rotations, deciding which vegetables to plant, and how much.
Because of the unique climate in the Sequim-Dungeness Valley, certain vegetables can be grown into the winter. Nash’s is always working towards selecting varieties that can thrive in cooler weather in order to extend our growing and marketing seasons.
Root crops, like carrots, rutabagas, turnips, and parsnips, can actually get sweeter if left in the ground, providing there is no deep freeze. Winter greens will also retain sugar to act as an antifreeze in cold temperatures. Organic Seed Alliance has been an invaluable partner in the effort to develop organic varieties adapted to our local conditions.
Print-friendly seasonal guide (pdf format).
Artichokes, Globe: May—June, August—October
Beans, fresh: July—September
Beets (4 varieties): July—March
Bok Choi: July—October
Brussels Sprouts: October—March
Cabbage (8 varieties): July—March
Cauliflower: April—May, July—November
Chard (6 varieties): April—May, July—November
Collard Greens: September—March
Dried Beans: Year 'round
Dried Corn: Year 'round
Fava Beans, fresh: June—July
Grains (red & white wheat, rye, triticale, oats): Year 'round
Kale (4 kinds): August—March
Onions (4 kinds): July—November
Parsley (2 kinds): April—May, July—November
Peas (2 kinds): August—September
Pork: Year 'round
Potatoes (3 kinds): August—February
Radishes (2 kinds): June—November
Spinach: April—May, June—November
Summer Squash: July—September