What’s in Season – Fall 2018
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what’s in season

AUTUMN 2018

Ripe and ready produce growing in the Reno-Tahoe region.

ARTWORK BY MEGAN ELLIS

September – October (weather dependent)

Early October

Fruits: apples (summer and fall), apricots, Asian pears, blackberries, cherries (sweet and tart), grapes (table and wine), jujubes, nectarines, pears, plums, raspberries
Early Autumn Harvest: almonds, beans (bush and pole), chives (garlic and common), corn (sweet and dent), eggplants, garlic (dry storage), ginger (a Hawaiian variety from Custom Gardens in Silver Springs, Nev.), ground cherries, melons (hearts of gold, watermelon, and more), onions (bulb and green), peppers, potatoes, pumpkins, spinach, squashes (summer and winter), tomatillos, tomatoes, walnuts, zucchinis
Culinary Herbs and Edible Flowers: basil, calendula, dill, lavender, marigold, mint, nasturtium, oregano, parsley, rosemary, sage, savory (summer), tarragon, thyme

Late October/Early November

Fruits: apples, pears
Late Autumn Harvest: arugula, basil (from indoor operations), beets, broccoli, Brussels sprouts, cabbage, carrots, chard, collard greens, corn (feed), garlic (dry storage; plant for next year’s harvest in October), ginger (a Hawaiian variety from Custom Gardens in Silver Springs, Nev.), kale, mixed lettuces, mizuna, onions, parsley, parsnips, pumpkins, radishes, rutabagas, squashes (winter), turnips

About the artist:
Megan Ellis is a scientific illustrator and Reno native. She holds a bachelor’s degree in neuroscience and a graduate certification in natural history illustration. She has completed illustrations for various state parks, conservation programs, and publications. The purpose of her work is to raise awareness of the beauty and importance of the natural world, especially those species that are rapidly disappearing. Find more of her work at Gildedbeetle.com.

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edible Reno-Tahoe
316 California Ave., No. 258,
Reno, NV 89509.
(775) 746 3299

Stay updated with our Newsletter

Discover new products, thriving traditions, or exciting food events, festivals, restaurants, and markets – all of the things that are helping to make us a true culinary destination.