June Lettuce Spinach Salad Mix Green Garlic Kale Scapes Radishes Broccoli Green Onions Bok Choi Snap Peas Chives Mint July Lettuce Snow Peas Radishes Swiss Chard Turnips Salad Mix Garlic Carrots Beets Cabbage Zucchini Parsley Cilantro August Tomatoes Zucchini Basil Carrots Green Beans Garlic Onions Cucumbers Lettuce   Dill Beets Radishes Potatoes Oregano Thyme September Tomatoes Peppers Eggplant Cucumbers Zucchini Basil Canteloupe Watermelons Rosemary Potatoes Onions Garlic Turnips Salad Mix Beans Carrots Spinich October Salad Mix Lettuce Spinach Winter Squash Onions Rutabagas Potatoes Pumpkins Leeks Carrots Beets Cabbage Cauliflower		Tortellini Spinach Stew Roasted Onions, Potatoes and Spinach Barley Vegetable Risotto Cheese and Chard Pie Couscous Salad Garden Vegetable Lentil Salad Veggie Coconut Curry Green Bean and Radish Salad Orange Glazed Rutabaga and Carrots Fall Vegetable Noodle Soup Cabbage-Rice Casserole Pumpkin Bread Pumpkin Soup Beetroot, Cucumber and Mint Salad French Bean Salad Grilled Vegetable Salad Emerald Sesame Kale Spinach & Garlic Scape Pesto Scape Soup Spinach & Scape Frittata Grilled Scapes Scape Sauté		Cabbage-Rice Casserole Ingredients: 2 tsp. olive oil 6 cups finely sliced green cabbage 1 cup diced onion 1/4 tsp. salt 2 Tbsp brown sugar 1 cup chopped tomatoes 3 cups water 1/4 cup raisins 2 Tbsp. cider vinegar 1 cup uncooked white basmati rice Directions: 1. Preheat oven to 350 degrees. Heat oil in a large nonstick skillet over medium heat. Add cabbage and onion; saute 1 minute. 2. Add water, tomatoes, cider vinegar, and salt; bring to a boil. 3. Add rice and raisins; spoon into an 11x7-inch baking dish. Cover and bake at 350 degrees for 50 minutes or until rice is tender.