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		Pumpkin Soup Ingredients: 1/4 cup butter 1/4 cup minced shallots 1/2 cup onions 3 cup chicken stock 2 cup cooked pumpkin puree 1 tsp. paprika 1/2 tsp. sugar 1/8 tsp. crushed dried chilies salt and pepper to taste 1 cup cream Directions: 1. Saute shallots and onions in butter until golden. 2. Add stock everything else but the cream and simmer 15 minutes.   3. Cool slightly and puree in batches in blender. 4. Return to saucepan add cream taste and adjust salt and pepper.   5. Simmer 5 min. but do not boil. 6. Serve with a dollop of whipped cream and sprinkle with paprika.