Produce
The Arivaca Garden grows a variety of fresh organic vegetables for the local community food banks, farmers markets, and local residents of Arivaca. Below is a list of the most popular produce that is grown in the area. Each year the Arivaca garden produces about 16,000 pounds of fresh produce that is used to feed hundreds of people in rural Pima County and surrounding areas.
Red & Green Peppers
Season: Best grown in somewhat higher temperatures for best results.
Info: Are eaten raw, or used in salads, stews, relishes, and pickling. Used in many ethnic cuisines due to their unique flavors.
Cabbage
Season: Grows best in fertile soil
Info: Good source of vitamins and has disease preventative properties and is good for slaw, soups, and sauerkraut.
Fall / Winter Squash
Season:Late summer through early winter
Info:winter squash, such as acorn or butternut squash is grown longer and has a harder protective shell. You can store this squash up to 3 months in a cool dry place between 50 and 60 degrees. Winter squash is more nutritious and higher in vitamins, such as beta carotene than summer squash.
Onions
Season: A cool season vegetable, but can be grown in most temperatures.
Info: Are a shallow rooted and need to be free of grass and weeds for best growing. Used with a variety of foods and meats for flavoring and can be eaten raw. Provide some protection against heart disease and helps to lower cholesterol and a good source of fiber when dried.
Garlic
Season: Garlic is planted just before winter and ground freezing, so it is ready for spring when weather begins to warm.
Info: Garlic is most commonly used as spice for a variety of different foods. It also has uses as a dietary supplement for high cholesterol, heart disease, and high blood pressure. It is also used to help prevent certain type so cancer of the stomach and colon.
Green Beans
Season: Strictly a summer plant and needs above 60 degrees for seeds to germinate.
Info: High in dietary fiber reducing cancer causing chemicals in the colon. High in vitamin A, folates, vitamin B-6, thiamin, vitamin C, iron, calcium magnesium, and zea-xanthin; a dietary carotenoid absorbed into the retinal macula in the eyes protecting them from UV light, to name a few.
Summer Squash
Season: A warm season vegetable.
Info: Known better as zucchini, it has tender skin. Different from fall and winter squash and lower in nutritional value, due to being immature. Most nutrients are in the skin, so never peel summer squash.
Tomato
Season: Grown mostly in summer months, the tomato is a warm weather perennial plant.
Info: There are a number of varieties of tomatoes, but all are packed with vitamin C, potassium, fiber, and vitamin A and have lycopene; a plant chemical and carotenoid that helps to fight cancer, especially prostate cancers.
Kale
Season:Best grown in the early spring or fall and can continue to grow in snow..
Info: It is recognized for its body detoxification, anti-inflammatory and antioxidant benefits, helps with the digestive track when steamed, and has anti-cancer properties. It can be steamed, sautéed, or eaten raw
Beets
Season:Plant in early spring for best results and require constant moisture.
Info:Beets are high in nutritional value. The beet itself is high in folate, manganese and potassium, whereas the green leafy part is high in beta-carotene, vitamin C, iron, and calcium. You can roast beets and sauté the greens.
Leaf Lettuce
Season: Best grown in cool weather months with temperatures between 60 and 70 degrees.
Info: Most times used for salads and garnishments for food, but also used in stews, creamed, and Chinese dishes.
