A quarterly sample of the food that is available each week.

May 1:
eggs
leaf salad mix 
stir fry mix
potatoes
kale
onion
garlic
dried oregano
chives

July 1:
eggs 
lettuce - romaine and red leaf lettuce
stir-fry mix
rhubarb 
new potatoes
radishes
salad turnips
garlic scapes 
spinach 
kale 
oregano, thyme, sage ( bunch for drying)

October 1:
eggs
leeks
parsley
garlic
salad turnips
leaf salad mix
kale 
potatoes
cherry tomatoes 
slicing/canning tomatoes 
zucchini 
carrots 
beets 
eggplant 
peppers - both sweet and hot peppers 
watermelon 
tomatillos 
basil
green onions 






 

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