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		Couscous Salad Ingredients: 1-1/4 cups ( 300 mL) chicken or vegetable broth or water 1 cup ( 250 mL) couscous 6 medium plum or 3 round tomatoe 1/2 cup ( 125 mL) fresh mint leaves, about 1 medium bunch 2 tbsp ( 30 mL) olive or vegetable oil 1 tbsp ( 15 mL) each of freshly squeezed lemon juice and balsami vinegar, or 2 tbsp (30 mL) lemon Juice 1/4 tsp ( 1 mL) salt Directions: 1. In a medium-size saucepan, bring broth to a boil over high heat. Stir in couscous. Remove from heat. Cover and let stand until all the liquid is absorbed, about 5 minutes. Then fluff couscous with a fork. Transfer to a large metal mixing bowl and cool, uncovered, in the refrigerator while continuing with recipe. 2. Meanwhile, core, seed and chop tomatoes into small 1/4-inch (0.5 cm) pieces. You should have about 3 cups (750 mL). If making right away, finely chop mint leaves. Whisk oil with lemon juice, vinegar and salt. When couscous is cooled to at least a lukewarm temperature, stir in tomatoes. Then, stir in lemon juice mixture until evenly mixed. Stir in mint just before serving. Salad is best served at room temperature.