JUNE:        Asian Greens, Arugula, Chard, Collards, Kale, Kohl Rabi, Lettuce, Mesclun, Pea Shoots, Raab, Radish, Sorrel, Scallion, Sunflower sprouts, Tatsoi, Japanese turnips

JULY:        Asian Greens, Basil, Broccoli, Cabbage, Chard, Collards, Cucumbers, Escarole, Green Beans, Herbs, Kale, Lettuce, Mustard Greens, Pea Shoots, Peas, Raab, Radish, Sorrel, Scallion, Sunflower Sprouts, Summer Squash, Japanese Turnips.

AUGUST:       Asian Greens, Basil, Beets, Chard, Collards, Cucumbers, Eggplant, Green Beans, Herbs, Kale, Lettuce, Garlic, Onions, Peppers, Hot Peppers, Potatoes, Radish, Sorrel, Scallion, Summer Squash, Tomatoes

SEPTEMBER:       Asian Greens, Basil, Beets, Broccoli, Cabbage, Carrots, Chard, Collards, Cucumbers, Edamame, Eggplant, Escarole, Fennel, Herbs, Kale, Lettuce, Mesclun, Mustard Greens, Garlic, Onions, Peppers, Hot Peppers,  Potatoes, Radicchio, Radish, Scallion, Summer Squash, Winter Squash, Tomatoes, Tomatillos, Turnips (storage)

OCTOBER:       Asian Greens, Arugula, Beets, Broccoli, Cabbage, Carrots, Celeriac, Chard, Collards, Eggplant, Escarole, Herbs, Kale, Kohl Rabi, Lettuce, Mesclun, Mustard Greens, Garlic, Onions, Parsnips, Peppers, Hot Peppers, Potatoes, Radicchio, Radish, Sorrel, Scallion, Winter Squash, Tatsoi, Tomatoes, Tomatillos, Turnips (Storage)

• Actual availability of produce will be subject to growing conditions during the season.
• We follow the biodynamic calendar as much as possible when planting and harvesting in our farm. 

The vegetables you receive each week will vary depending on what is in season. I try to include each week:

A root crop, salad green and cooking green, to keep diversity in one’s diet. On average each week is equivalent to $25 worth of vegetables. At the height of the season it will seem like more!