Arugula – July - end of September

Basil – July - end of September

Beans - mid July - September

Beets – Ace, Detroit Dark Red, Chioggia. Year round!

Belgian Endive – mid December - beginning of February

Bok Choi and Tat Soi - spring and fall

Broccoli – August - mid October

Cabbage – green  – Late September - April

Cabbage – red  – Late September - February

Cabbage – savoy  – August - October

Carrots – late July - mid June

Cauliflower – mid August - mid October

Celeriac – October - May

Celery - mid July - early October

Chard – Late June - September

Chinese Cabbage – August/September

Cilantro – Late June - September

Collards – mid July - mid October

Cucumber – pickling & slicing – July - early September

Dill – late June - early October

Fennel – August/September

Garlic – scapes late June - mid-July; bulbs August - November

Greens – Asian  – July - mid October

Kale – red Kale  – July - September

Kale – curly green  – mid-September - mid-December

Kohlrabi – mid-July - mid-September

Leeks – mid-August - January

Lettuce – 6 or 7 varieties  – early June - October

Onions – 2 summer varieties & red and white keepers  – late July - early June

Parsley – curly & Italian (flat) – late June - October

Parsnip – October - May

Peas – snow & shelling – pick your own – mid-June - mid-July

Peppers – bell & various hot – late July - early October

Potatoes - October - April

Radish – assorted  – late June - April

Rhubarb – May - early June

Rutabaga - November - April

Scallion – late July - mid-October

Spinach – August - October

Squash – summer – July/August

Squash – winter – 3 varieties  – late August - early November

Tomato – many varieties including heirlooms and cherries  – August - early October

Turnip – August - April