June Lettuce Spinach Salad Mix Green Garlic Kale Scapes Radishes Broccoli Green Onions Bok Choi Snap Peas Chives Mint July Lettuce Snow Peas Radishes Swiss Chard Turnips Salad Mix Garlic Carrots Beets Cabbage Zucchini Parsley Cilantro August Tomatoes Zucchini Basil Carrots Green Beans Garlic Onions Cucumbers Lettuce   Dill Beets Radishes Potatoes Oregano Thyme September Tomatoes Peppers Eggplant Cucumbers Zucchini Basil Canteloupe Watermelons Rosemary Potatoes Onions Garlic Turnips Salad Mix Beans Carrots Spinich October Salad Mix Lettuce Spinach Winter Squash Onions Rutabagas Potatoes Pumpkins Leeks Carrots Beets Cabbage Cauliflower		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		Cheese and Chard Pie Ingredients: 1 bunch Swiss chard or 10 oz (284 g) pkg fresh spinach 2 green onions 1/4 cup ( 50 mL) finely chopped fresh dill 1/4 cup ( 50 mL) finely chopped fresh mint 1/4 cup ( 50 mL) finely chopped fresh parsley (optional) 5 eggs 1/4 cup ( 50 mL) homogenized milk, half-and-half or table cream 1/2 cup ( 125 mL) crumbled feta cheese 1-1/2 cups ( 375 mL) grated cheddar cheese Directions: 1. Preheat oven to 350F (180C). Lightly butter a 9 inch (23 cm) pie plate or coat with cooking spray. Wash chard and leave water clinging to leaves. Place in a microwave-safe dish. Cover and microwave on high just until wilted, from 2 to 3 minutes. Uncover and cool. Using your hands or a kitchen cloth, squeeze out as much moisture as possible and coarsely chop. You should have about 1 cup (250 mL). Thinly slice green onions. Chop and measure out herbs. 2. In a large bowl, lightly beat eggs with milk until blended. Stir in chard, onions and herbs. Stir in feta and 1 cup (250 mL) cheddar. Pour into pie plate and smooth top. Sprinkle evenly with remaining cheddar. Bake in centre of 350F (180C) oven until top is golden and centre is set when a knife is inserted, from 40 to 45 minutes. Serve hot or at room temperature.