Typical vegetable availability (mid-May through October 31)

Every season is different, but here's what we're likely to have:

Mid-MAY:
  • Radish & Hakurei Turnips
  • Chives with blossoms
  • Pea Tendrils
  • Rhubarb
  • Spinach, Arugula, Mizuna
JUNE (*=mid-June):
  • Beans (Fava)*
  • Beets (Chioggia, Bull's Blood, regular)*
  • Fennel (baby) *
  • Greens (arugula, mizuna)
  • Kale (Red Russian, Lacinato, Siberian)
  • Lettuce (head, loose)
  • Spinach, Pea Tendrils
  • Peas (Sugar Snaps, English Shelling)*
  • Radish
  • Rhubarb
  • Turnip (Hakurei)
JULY: (*=mid-July)
  • Beans (purple, wax, haricots verts, favas)
  • Carrots (orange, purple, baby/mature) *
  • Cucumbers (slicing, pickling, lemon) *
  • Herbs: parsley, dill, cilantro, thyme
  • Fennel (baby)
  • Garlic (fresh)
  • Garlic Scapes
  • Greens (arugula, mizuna)
  • Chard (rainbow)
  • Kale (Red Russian, Lacinato, Siberian)
  • Lettuce (head, loose)
  • Onions (Sweet, Cippolini - fresh)
  • Peas and pea tendrils (early July)
  • Radish
  • Rhubarb
  • Scallions
  • Squash-summer and zukes*
  • Turnip (Hakurei)
AUGUST AND SEPTEMBER:
  • Beans (purple, wax, haricots verts)
  • Beets (Chioggia, Bull's Blood, regular)
  • Carrots (orange, purple, baby/mature)
  • Cucumbers (slicing, pickling, lemon)
  • Eggplant
  • Fennel (baby)
  • Garlic (Dried)
  • Herbs (cilantro, dill, basil, flat parsley)
  • Herbs (thyme, oregano, mint, sage, lavender)
  • Greens (arugula, mizuna)
  • Chard (rainbow, other)
  • Kale (Red Russian, Lacinato, Siberian)
(continued in next column...)
AUGUST AND SEPTEMBER (continued):
  • Leeks
  • Lettuce (head, loose)
  • Okra
  • Onions (Sweet, Cippolini - dried)
  • Peppers (sweet)
  • Peppers (hots - 10 varieties)
  • Potatoes (red, white, blue, fingerling)
  • Raspberries (pick-your-own)
  • Scallions
  • Squash-summer (zucchini, sunburst, summer)
  • Tomatoes (Big Beef & Heirloom: 30 varieties)
  • Tomatoes - Cherry (Matt's Wild, Sun Gold)
  • Turnip (Hakurei)
OCTOBER (until the killing frost):
  • Beans (purple, wax, haricots verts)
  • Beets (Chioggia, Bull's Blood, regular)
  • Broccoli
  • Cabbage (green, red)
  • Carrots (orange, purple, baby/mature)
  • Carrots (orange, purple, baby/mature)
  • Cucumbers (slicing, pickling, lemon)
  • Eggplant
  • Fennel (baby)
  • Garlic (dried)
  • Herbs (cilantro, dill, basil, flat parsley)
  • Herbs (thyme, oregano, mint, sage, lavender)
  • Greens (arugula, mizuna)
  • Chard (rainbow, other)
  • Kale (Red Russian, Lacinato, Siberian)
  • Lettuce (head, loose)
  • Leeks
  • Onions (Sweet, Cippolini - dried)
  • Peppers (sweet)
  • Peppers (hot - 10 varieties)
  • Potatoes (red, white, blue, fingerling)
  • Pumpkins (New England Pie, heirloom)
  • Raspberries (pick-your-own)
  • Scallions
  • Squash-summer (zucchini, sunburst etc.)
  • Tomatoes (Big Beef & Heirloom: 30 varieties)
  • Tomatoes - Cherry (Matt's Wild, Sun Gold)
  • Turnip (Hakurei)
  • Winter Squash (10 varieties)
OCTOBER/NOVEMBER (after the frost):
  • Broccoli
  • Cabbage (green, red)
  • Carrots (orange, red/purple, baby/mature)
  • Lettuce (head, loose), spinach. greens
  • Leeks
  • Potatoes (red, white, blue, fingerling)
  • Pumpkins and Winter Squash (10 varieties)
  • Radish, Turnips, Beets (no tops)
  • Scallions
  • Herbs: Parsley, Dill, Cilantro, Sage...


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