Living Sustainably, Eating Seasonally
Spring
April:
May: Asparagus (fresh from mom's garden), Baby Spinach and Kale (fresh from my garden in Edmonton), Verpas (wild mushrooms, similar to a morel), Dandelion Greens (mom's yard lol), Dandelion Flowers (sun-dried for tea), Dandelion Roots (lightly roasted in the oven), Chives and Dill (garden fresh!), Rhubarb
Eggs (free range and fresh from my grandparents farm, we get a new crop of chickens every spring)
June: Asparagus is still growing well, more Spinach and Kale, Dandelion Flowers and Roots (young greens if I can find them), more Fresh Herbs- some are perennial, others started from transplants (dill, chives, green onion, rosemary, thyme, sage, oregano, basil, etc)
Strawberries!, more Rhubarb,
April:
May: Asparagus (fresh from mom's garden), Baby Spinach and Kale (fresh from my garden in Edmonton), Verpas (wild mushrooms, similar to a morel), Dandelion Greens (mom's yard lol), Dandelion Flowers (sun-dried for tea), Dandelion Roots (lightly roasted in the oven), Chives and Dill (garden fresh!), Rhubarb
Eggs (free range and fresh from my grandparents farm, we get a new crop of chickens every spring)
June: Asparagus is still growing well, more Spinach and Kale, Dandelion Flowers and Roots (young greens if I can find them), more Fresh Herbs- some are perennial, others started from transplants (dill, chives, green onion, rosemary, thyme, sage, oregano, basil, etc)
Strawberries!, more Rhubarb,
Summer
June:
July:
August:
September:
June:
July:
August:
September:
Autumn
September:
October:
November:
September:
October:
November:
Winter (yes, winter lasts a long time here in Zone3)
November:
December:
January:
February:
March:
November:
December:
January:
February:
March:
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