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What’s at the Wild Ramp Market Today?

August 16, 2012

Yesterday (August 15) the Wild Ramp Market had corn, tomatoes, peppers, summer squash, beans, herbs, eggplant, apples, peaches, pears, cantaloupes, watermelons, carrots, garlic, onions, leeks, cucumbers, and of course, milk and other dairy products, tofu products, prepared freshly made vegan packaged salads, eggs, chicken, beef, pork, honey, pasta, beans, coffee, bamboo poles for your garden and more!!!

All are very affordable. Two weeks ago I did a cost comparison of the prices of foods that were available at the Wild Ramp Market with similar offerings at the local Kroger and Wal-Mart.For the most part, the prices were better or about the same. Only one or two items were priced higher at the market, but the quality of the item was not considered in the comparison, only price.

All foods available at the Wild Ramp are locally grown or produced in West Virginia, Ohio or Kentucky. Growing practices are detailed in this blog for each farm or supplier once I have been able to visit, so read back through the blog to get information about any specific farm.  Right now we are accepting products from within 250 miles of Huntington but will offer products from the entire state of West Virginia. In time we hope to pull that distance tighter to within 100 miles of Huntington.

Exact crop availability and harvest times vary year-to-year, but this summary will help you know when to look for what at the Wild Ramp Market in Huntington, West Virginia.

Apples, July through October

Arugula, May through September

Asparagus, April through June

Basil, July through September

Beets, May through October

Blackberrries, July into August

Blueberries, July into August

Broccoli, June through October

Brussels sprouts, August through November

Cabbage, June through November (local harvest available from storage through March)

Cantaloupes, August and September

Carrots, May through November (local harvest available from storage through winter)

Cauliflower, August through November

Celeriac/celery root, August through October

Celery, August through October

Chard, May through September

Cherries, June and July

Cilantro, June through September

Corn, mid-June through mid-August

Cucumbers, July through mid-October

Eggplant, July through mid-October

Fava beans, May

Fennel,

Garlic, August through November

Garlic scapes/green garlic, May and June

Grapes, August and September

Green beans, July through September

Green Onions/Scallions, June through September

Greens (various), May through November

Herbs, various, May through October

Kale, June through November

Leeks, August through October

Lettuce (various), May through October

Melons, July through September

Morels, spring

Mushrooms (cultivated), year-round

Mushrooms (wild), spring through fall, varies tremendously each year

Onions, August through October (local harvest available from storage year-round)

Parsley, May through September

Parsnips, April and May and again in October through November (local harvest available from storage through winter)

Peaches, July and August

Pears, August through October

Peas and pea pods, June through August

Peppers (sweet), June through September

Persimmons, October

Plums & pluots, July and August

Potatoes, July through November (local harvest available from storage year-round)

Pumpkins, September through October

Radishes, May through October

Raspberries, June into August

Rhubarb, April through June

Shelling Beans, September through October (local harvest available dried year-round)

Spinach, May through October

Squash (summer), July through October

Squash (winter), August through November (local harvest available from storage into spring

Strawberries, June and July

Tomatoes, July through October

Turnips, August through November (local harvest available from storage through February)

Watermelons, August through September

Zucchini, July through October

Zucchini Blossoms, July and August

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