THIS SEASON’S CROPS:
Vegetables – Lettuces, Arugula, Beets, Carrots, Broccoli, Kale, Swiss Chard, Brussel Sprouts, Radishes, Fennel, Cucumbers, Peppers, Cabbage (Red, Green), Eggplant, Tomatoes, Cherry Tomatoes, Tomatillos, Sweet Onions, Storage Onions, Shallots, Potatoes, Sweet Potatoes, Spinach, Leeks, Scallions, Garlic, Bok Choy, Beans, Collards, Mustard Greens, Summer squashes, Winter squashes, Snap Peas, Snow Peas, Celery, Kohlrabi, Pumpkins, Celery Root, Turnips
Fruits– Watermelons, Raspberries
Herbs– Dill, Cilantro, Basil, Thyme, Oregano, Sage, Parsley
Flowers– Zinnias, Sunflowers, Cosmos, Calendula, Strawflower, Pincushion Flower, Marigolds, Love-in-a-Mist, Batchelor’s Buttons, Gloriosa Daisy, more.
The first weeks have more fresh greens in our cool spring. We progress to the heat-loving crops (yes, the tomatoes and such), and finish the last few weeks with an emphasis on fall crops.
Week 3: Lettuces, Kale, Radishes, Cabbage, Scallions, Bok choy, Beets, Swiss chard, U-cut arugula
Week 9: Lettuces, Summer squash & Zucchini, Cucumbers, Sweet Peppers, Tomatoes, Beets, Carrots, Garlic, Beans, Kale or chard, U-cut parsley, basil, cilantro, U-cut flowers
Week 15: Lettuces, Broccoli, Sweet & Hot peppers, Tomatoes, Acorn/Delicata Squash, Kohlrabi, Carrots, Red/Yellow onions, Potatoes, Swiss Chard, Garlic, U-pick raspberries, U-pick kale, U-cut parsley & flowers
Week 20: Beets, Brussel Sprouts, Carrots, Green tomatoes, Pumpkin/Winter squash, Red cabbage, Sweet Potatoes, Red/Yellow onions, Celery Root, Garlic, Kale