• GrowNYC Education

Summer Planting (Virtual Workshop)

Watch the virtual workshop we hosted on August 4, 2021.



3 Summer growing options:


Second Season Fall Crops (plant in June, July, August)

  • Radish, beet, turnip, carrot

  • Onions

  • Greens

  • Peas

  • Brassicas

  • Garlic

  • Etc.

Winter-Killed Cover Crops

  • Oats

  • Field pea

  • Oilseed radish

  • Rapeseed

Winter-Hardy Cover Crops

  • Crimson clover

  • Winter rye

  • Winter wheat

  • Hairy vetch

  • Austrian winter peas

Or get a blend of cover crops!


Fall Planting calendar for NYC, USDA growing zone 7b


Additional Resources:


Harvest Recipes


CARROT AND PARSNIP FETTUCCINE

Recipe from Food52.com

DID YOU KNOW: Carrots and parsnips are root vegetables and are close relatives of one another! These root vegetables are also packed with Vitamin A to keep your eyes healthy, and Vitamin C to protect your heart! But there’s no pasta in this dish. Slicing the veggies into paper-thin ribbons creates an al dente texture when they're sautéed in butter and olive oil. A few touches of herbs and you've got a beautiful plate of sweet and savory "fettuccine."


Ingredients:

3 carrots, peeled and trimmed*

2 parsnips, peeled and trimmed*

2 tablespoons unsalted butter or olive oil*

2 tablespoons heavy cream (optional)*

2 sprigs fresh thyme, sage, or oregano*

salt and pepper

* Ingredients available seasonally at your neighborhood GrowNYC Greenmarket


Instructions:

  1. With a vegetable peeler, make long thin ribbons with the carrots and parsnip. Use a light hand for the thinnest ribbons. Stop peeling when almost at the middle woody section of the carrot/parsnip. Munch on the leftover pieces while you cook! Place ribbons in a large mixing bowl. Toss with a sprinkling of sea salt.

  2. With an adult’s help, heat butter or olive oil in a large sauté pan to medium - medium/high.

  3. With an adult’s help, add the veggie ribbons to your pan and sauté, turning the ribbons to coat in the butter or oil. Cook for a few minutes.

  4. Add a pinch of white pepper. Toss to combine.

  5. Taste the veggies, and when ribbons are al dente (softened, but with a tiny bit of crunch), move pan off the heat and stir in the cream. Strip the thyme leaves off the sprigs and sprinkle over the veggies. Taste for salt and pepper.

  6. Plate the ribbons like you would pasta. Using tongs, pick up a bunch and place it on a dish, turning the tongs slightly to create a nice pile. And use a fork to twirl as you eat, of course! Buon appetito!

Variation: Prepare this recipe using colorful purple, red, or yellow carrots to make rainbow fettuccine!



GREENS AND RADISH SAUTE WITH GARLIC AND FRESH HERBS


Ingredients:

1 tablespoon extra-virgin olive oil

*1 large bunch of greens (like broccoli rabe, spinach or kale)

*1/2 lb of radishes

*1 long piece of garlic

*1 tablespoon chopped fresh herbs


* Ingredients available seasonally at your neighborhood Greenmarket

Instructions:

  1. Coarsely, chop up greens, discarding any woody stems. Thinly slice radishes and mince up the garlic.

  2. Heat up the oil in a saute pan over medium heat. Add the radishes and cook until slightly browned. Add the garlic and cook for another minute.

  3. Add greens with a light splash of water and cook 3-4 minutes until cooked through. Add salt and pepper to taste.

  4. Take off the heat. Stir in herbs and serve immediately.


Fall-Planting-Calendar updated
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Download PDF • 114KB
Spring Planting Calendar
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