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		Garden Vegetable Lentil Salad Ingredients: 19 oz ( 540 mL) can brown lentils or 2 cups (500 mL) cooked lentils 1 jalapeño pepper or 2 tbsp (30 mL) drained, chopped canned jalapeños 1/2 small red onion 1 large sweet pepper, preferably yellow 8 baby carrots or thin peeled carrots 2 tbsp ( 30 mL) olive oil 3 garlic cloves, minced, or 1 tsp (5 mL) bottled minced garlic 1 cup ( 250 mL) fresh peas 2 tbsp ( 30 mL) lemon juice 2 tsp ( 10 mL) ground cumin 1/4 tsp ( 1 mL) salt 1/4 tsp ( 1 mL) cayenne pepper (optional) 1/2 cup ( 125 mL) chopped fresh mint or coriander (optional) Directions: 1. Drain canned lentils, then rinse with cold water. Place in a large salad bowl. If using fresh jalapeño, remove seeds and finely chop. Finely chop onion. Core and seed sweet pepper, then chop. Thinly slice carrots. 2. Heat 1 tablespoon (15 mL) oil in a large frying pan set over medium heat. Add onion, carrots and garlic. Sauté, stirring occasionally, until onion is softened, about 5 minutes. Stir in jalapeño, sweet pepper and peas. Sauté for another 2 minutes. Remove from heat and add to lentils. 3. In a bowl, whisk 1 tablespoon (15 mL) oil with lemon juice, cumin, salt and cayenne, if using. Stir into salad. Taste and add more salt, if needed. If making ahead, cover and refrigerate up to 2 days, then add mint, if using, just before serving.