In Texas, the growing season is long and varied — which means fresh produce is available almost year-round! Here’s a general idea of what’s in season:

🌱 Spring (March–May):
Fresh greens like lettuce, spinach, and kale pop up early. You’ll also see carrots, beets, radishes, onions, and strawberries hitting their stride.

☀️ Summer (June–August):
This is peak season! Tomatoes, peppers, squash, okra, cucumbers, melons, and sweet corn love the Texas heat. Herbs like basil and mint thrive too.

🍂 Fall (September–November):
As it cools, you’ll get a second round of greens, plus pumpkins, sweet potatoes, and fall favorites like broccoli and cauliflower.

❄️ Winter (December–February):
Cool-season crops like kale, cabbage, turnips, Brussels sprouts, and carrots do well in most parts of Texas, especially in mild winters.

Eating with the seasons helps you get the freshest, best-tasting produce while supporting local farms and gardens.

Living in Central Texas were surrounded by countless local farms and gardens.

When space is limited, using a mix of raised beds, containers, and in-ground planting is a great way to make the most of what you’ve got. Raised beds offer better soil control and easy access, containers are perfect for flexibility and moving plants around, and in-ground spots can take advantage of natural soil and water flow. Mixing these methods lets us grow a wide variety of plants, in our small urban space — making every bit of space count.

Organic growing is all about working with nature instead of against it. Instead of using chemicals or GMOs, we prioritize using natural methods to keep plants healthy and the soil full of life. Things like compost, cover crops, beneficial flowers, mulch pathways invite helpful insects take the place of synthetic fertilizers and pesticides. The goal is to grow food in a way that’s good for people, animals, and the planet — keeping everything balanced, clean, and sustainable.