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		Roasted Onions, Potatoes and Spinach Ingredients: 2 large onions, halved and peeled 1 1/2 lbs. red potatoes, scrubbed 2 cloves garlic, peeled and partially crushed 1 Tbsp balsamic vinegar 3 Tbsp olive oil 1 bay leaf 1 tsp. chopped fresh rosemary 2 Tbs. organic vegetable broth or water 4 cups spinach (5 oz.), rinsed and chopped Directions: 1. Preheat oven to 400ºF. Lightly oil large roasting pan. 2. Trim off ends of onions. Cut into wedges, slicing end to end. Place in large bowl and separate somewhat, leaving a couple of onion layers attached with each wedge. 3. Cut potatoes into large wedges; add to onions in bowl. Add garlic, oil, vinegar, bay leaf, rosemary and salt and pepper to taste; toss to coat. Transfer vegetables to prepared pan and spread in single layer. Sprinkle with vegetable broth. 4. Roast vegetables 30 minutes, stirring once or twice and adding water, if necessary. Add spinach and mix. Roast 10 minutes. Vegetables will be tender and golden when done. Serve warm.