"Fresh Harvest Program" Crop Schedule

A benefit of fresh local, in-season eating is the feeling of being attuned to the cycles of nature. Crop variety is limited at the early and late ends of the seasonal spectrum (early June and late September), but the explosion of summer vegetables in July and August is a full-spectrum blast of juicy, crunchy, flavorful bounty.

June starts off with lettuces, greens hot and mild, herbs, cilantro, salad mix, radish, scallions, broccoli, snap peas, snow peas, garlic scapes and introduces young summer squash, young kale,  cucumbers and beets by the end of the month. The high tunnels will be full of tomato plants rushing toward the goal of cherry tomatoes by July 4th. (June membership starts on May 30th,  and ends June 30th)

In July, the vegetables  start to seriously come on; carrots, beets, cucumbers, summer squash, (baby patty pans!) cabbages , peppers, onions, garlic scapes, green beans, fingerling potatoes, basil, Sungold cherry tomatoes heirloom and  slicing tomatoes, and kale all join the party. (Lettuce and salad mix are available every week of every month.)   ( July 1 - 31)

August brings more tomatoes, hot peppers, sweet peppers, leeks, eggplants, and the first winter squash, plus everything already listed for July. (August 1 - 31)

September still offers the same large variety of vegetables as in July/August, but things start to slow down, therefore September membership includes the first week of October too. (until Oct. 8th)

Frost is a possiblity anytime after Sept 20th.

Thyme, Oregano, Cilantro, Parsley, Fennel Leaf, Rosemary and Dill are always available.

**We do NOT plan to grow Sweet Corn or Melons  for our members, as they take up too much of our limited space.