What do we grow?
June
lettuce, spinach, salad mix, green garlic, kale, radishes, broccoli, asparagus, strawberries, green onions, garlic scapes, snap peas, chives
July
lettuce, snow peas, radishes, Swiss chard, turnips, salad mix, garlic, carrots, beets, cabbage, zucchini, green onions, cilantro, dill, parsley, romaine, lettuce, cabbage, cucumbers, tomatoes
August
tomatoes, zucchini, basil, carrots, beans, garlic, onions, cucumbers, lettuce, dill, beets, potatoes, radishes, oregano, broccoli, melons, peppers, eggplant, cherry tomatoes, salad mix, Swiss chard, apples, watermelon
September
tomatoes, peppers, cucumbers, zucchini, basil, cantaloupe, watermelon, rosemary, parsley, potatoes, onions, garlic, turnip, beans, salad mix, carrots, spinach, cauliflower, acorn, squash
October
salad mix, lettuce, spinach, winter squash, onions, rutabaga, potatoes, pumpkin, leeks, carrots, beets, cabbage, cauliflower, celery, sweet potatoes, garlic
Select a recipe
- Tortellini Spinach Stew
- Roasted Onions, Potatoes and Spinach
- Barley Vegetable Risotto
- Cheese and Chard Pie
- Couscous Salad
- Garden Vegetable Lentil Salad
- Veggie Coconut Curry
- Green Bean and Radish Salad
- Orange Glazed Rutabaga and Carrots
- Fall Vegetable Noodle Soup
- Cabbage-Rice Casserole
- Pumpkin Bread
- Pumpkin Soup
- Beetroot, Cucumber and Mint Salad
- French Bean Salad
- Grilled Vegetable Salad
- Emerald Sesame Kale
- Spinach & Garlic Scape Pesto
- Scape Soup
- Spinach & Scape Frittata
- Grilled Scapes
- Scape Sauté
Recipe
Fall Vegetable Noodle Soup
- Ingredients:
- 3/4 cup water
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 2 parsnips, peeled and diced
- 1 rutabaga, peeled and diced
- 1 bunch broccoli, stems removed and cut into large florets
- 1 zucchini, sliced
- 3 tsp unsalted butter
- 1 cup vegetable stock
- 6 oz. cooked pasta (any type)
- 3 large cauliflower florets, cut into quarters
- Directions:
-
- 1. Put 1/4 cup water in a pot and add carrots, celery, parsnips, rutabaga, turnip and zucchini. Steam until tender, about 10 minutes.
- 2. Add broccoli, cauliflower, stock, remaining 1/2 cup water, and 2 tablespoons of butter. Bring to a boil and reduce heat to medium; cook 15 to 20 minutes.
- 3. Add the pasta and remaining 1 tablespoon butter. Heat thoroughly and serve with grated Parmesan cheese. Serves 4.