Eat the seasons
SPRING (June)
Lettuce, Kale, Chard, Kohlrabi, Scallions, Bok Choy, Sugar Snap Peas, Salad Turnips, Radishes, Beets, Cilantro and Parsley, Mustard Greens, Arugula, Escarole, Cabbage, Flowers
SUMMER (July-September)
Cucumber, Summer Squash and Zucchini, Green Beans, Eggplants, Tomatoes, Tomatillos, Okra, Lettuce, Salad Mix, Kale, Chard, Beets, Scallions, Sweet and Hot Peppers, Fennel, Basil, Cilantro, Parsley, Dill, Carrots
FALL (September-November)
Carrots, Beets, Turnips, Radishes, Cabbage, Sweet and Hot Peppers, Tomatoes, Kale, Collard Greens, Swiss Chard, Lettuce, Salad Mix, Spinach, Winter Squash, Leeks, Onions, Parsley & Cilantro
