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		Green Bean and Radish Salad Ingredients: 1 poundgreen beans - cut diagonally into 2-inch pieces 1 bunch radishes - trimmed sliced 1/2 cup olive oil 1/4 cup balsamic vinegar - or 3 tablespoons red wine vinegar 2 garlic cloves - pressed 1 teaspoon dijon mustard Directions: 1. Cook beans in large pot of boiling salted water until beans are crisp-tender, about 5 minutes. Drain. Rinse beans under cold water to cool. Dry beans on clean towels. Chill. 2. Combine beans and radishes in large bowl. Whisk remaining ingredients to blend in small bowl. Add dressing to beans and radishes to season to taste. Season to taste with salt and pepper and serve.