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		Pumpkin Bread Ingredients: 2 cups white sugar 1/2 cups of brown sugar 4 eggs 3 cups flour 2 tsp. soda 1/2 tsp. baking powder 1/2 tsp. salt 1 tsp. ginger 1/2 tsp. nutmeg 1 cup oil 1 cup water 1 cup or more of pumpkin Directions: 1. Beat eggs; add sugar and oil and beat well. 2. Add pumpkin and water. 3. Add dry ingredients (sifted together). 4. If desired add 1 cup raisins and 3/4 cups of nuts. 5. Place in a greased loaf pan (4 med. sized or 3 large). Bake at 350°F for 1 hour.