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		Emerald Sesame Kale Ingredients: 2 Teaspoons olive oil 1 teaspoon toasted sesame oil 2 cloves garlic, minced (1 teaspoon) 1 tablespoon minced fresh ginger (1 inch piece) 2 bunches kale steams, washed, heavy stem removed, leaves chopped 1 tablespoon tamari or soy sauce 1 tablespoon sesame seeds Directions: Heat the olive and sesame oils in a large sauté pan over medium heat. Add the garlic and ginger, and sauté for 1 minute, until the garlic jus begins to brown. Add the chopped kale, and sauté for 4 minutes, stirring frequently. Sprinkle some water over the kale if it begins to stick to the pan. Add the tamari and sesame seeds, and stir to incorporate well.