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		Orange Glazed Rutabaga and Carrots Ingredients: 1 1/2 Cups Carrots, julienned 1 1/2 Cups Rutabaga, julienned 1  Onion, finely julienned 1 tbsp  Butter 1 tbsp Orange juice concentrate, thawed Directions: 1. In 6 cup (1.5 L) microwaveable casserole, melt butter. Stir in thawed orange juice concentrate and 1 tbsp water. 2. Add carrots, rutabaga and onion, toss to coat. Cover and microwave at High 6 to 8 minutes or until vegetables are tender-crisp, stirring partway through cooking. 3. Season with salt and pepper to taste. Let stand a few minutes before serving.