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		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 & add carrots, celery, parsnips, rutabaga, turnip & zucchini. Steam until tender, about 10 minutes. 2. Add broccoli, cauliflower, stock, remaining 1/2 cup water, & 2 tablespoons of butter. Bring to a boil & reduce heat to medium; cook 15 to 20 minutes. 3. Add the pasta & remaining 1 tablespoon butter. Heat thoroughly & serve with grated Parmesan cheese. Serves 4.