Spring

June and early July are truly the ‘salad days.’ Throw out the wilty grocery store greens and munch on the good stuff. You’ll find: arugula, tat soi, mustard, red russian kale, green kale, collards, lettuce heads of many varieties and colors, hon tsai tai, spring raab, swiss chard, bok choy, napa cabbage, salad turnips, radishes, scallions, kohlrabi, carrots, beets, fennel, and more.

Summer

Later July and August will bring the heat and the summer crops. Dig into summer squashes, zucchini, cucumbers, potatoes, summer lettuces, onions, tomatoes, peppers, and eggplant—all of which come in many colors, shapes, and varieties. We’ll continue harvesting scallions, fennel, and some greens as well.

Fall

Autumn is sublime, and so are the tastes of the fall crops. By mid-September we’ll be back in the greens, as well as fall roots. You can expect: turnips, celeriac, carrots, beets, winter squashes (butternuts, acorns, delicata, pie pumpkins, and more), leeks, and parsnips.

All Season Long

Each week we’ll have 8–12 different items for your to choose from. Along with those harvested crops, each full share will receive a dozen eggs and each half share will get a half-dozen eggs. You’ll also find a bouquet of sunflowers and/or a bunch of culinary and tea herbs. Our chicken and other farm products are available to members!