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We grow a lot of varieties of a lot of vegetables! Did you pick up a beet that looks like a carrot at the market? Not sure if that is a radish, turnip, or maybe a celery root in your CSA this week? And what’s that green you got last week you really liked?

Some of the answers might be here! The list is by month first (so you can find your veggie or get an idea of what might be in a share in any given month) and then Alphabetically - with a description and maybe even a cooking tip! Sometimes even a picture!

Some of the things you might find at our market or in a share by month:

January: Beets, Broccoli, sprouting, cabbage, Carrots, celery root, Chard, Chicory, fresh (Radicchios, sugarloafs, escarole, frisee, castlefranco, etc)., Collard, Daikon, Dandilion, Fava greens, Garlic, Jerusalem artichoke, Kale, kholrabi, Leeks, Mixed Herbs, onions (stored), Parsley, Potato, Rutabaga, Salad, salsify/scorezonera, scallions, Turnip, Winter squash

February: Beets, Broccoli, sprouting, cabbage, Carrots, celery root, Chard, Chicory, fresh (Radicchios, sugarloafs, escarole, frisee, castlefranco, etc)., Collard, Daikon, Fava greens, Kale, kohlrabi, Leeks, Mixed Herbs, onions (stored), Parsley, Potato, Rutabaga, Salad, salsify/scorezonera, scallions, Turnip, Winter squash

March: Beets, Broccoli, sprouting, cabbage, Carrots, celery root, Chard, Chicory, fresh (Radicchios, sugarloafs, escarole, frisee, castlefranco, etc)., Collard, Fava greens, Kale, kohlrabi, Leeks, Mixed Herbs, onions (stored), Potato, Rutabaga, Salad, salsify/scorezonera, scallions, Turnip, Winter squashnettles, Pea shoots, Raab, Spinach

April: Agretti, Arugula, Bok Choy, Brassica bunches, cauliflower, celery root, Fava beans, Fava greens, Fennel, garlic leeks, garlic, green, Head lettuce, Kale, kholrabi, Mixed Herbs, Mustard greens, nettles, Onions (fresh), onions (stored), Pea shoots, Raab, Salad turnip, Salad, scallions, Scapes (garlic), Scapes (onion), Spinach

May: Agretti, Arugula, Bok Choy, Brassica bunches, Carrots, celtuce, Dandilion, Fava beans, Fava greens, Fennel, garlic leeks, garlic, green, Head lettuce, Kale, kohlrabi, Mixed Herbs, Mustard greens, nettles, Onions (fresh), Parsley, Pea shoots, Raab, Radish bunches, Salad turnip, Salad, scallions, Scapes (garlic), Scapes (onion), Spinach, Squash blossoms

June: Agretti, Beets, Bok Choy, Brassica bunches, Broccoli, Callaloo, Carrots, celtuce, Dandilion, Fava beans, Fava greens, Fennel, garlic, green, Head lettuce, Kale, kohlrabi, Mixed Herbs, Mustard greens, Nastirtum, nettles, Onions (fresh), Orach, Parsley, Pea shoots, Radish bunches, Salad turnip, Salad, scallions, Spinach, Squash blossoms, Summer Squash

July: Basil, Beets, Bok Choy, Broccoli, Callaloo, Carrots, celtuce, Chard, cucumbers, Fennel, Garlic, Head lettuce, Leeks, Mixed Herbs, Nastirtum, Onions (fresh), onions (stored), Orach, Parsley, Peppers, frying, Peppers, green bells, Potato, Purslane, Radish bunches, Salad, scallions, Squash blossoms, Summer Squash, Tomatoes

August: Arugula, Basil, Beets, Callaloo, Carrots, cauliflower, celery, Chard, Chicory, fresh (Radicchios, sugarloafs, escarole, frisee, castlefranco, etc)., corn, cucumbers, eggplant, Fennel, Garlic, Head lettuce, Leeks, melons, Cantaloupe, melons, Honeydew, Melons, specialty, Melons, watermelon, Mixed Herbs, Nasturtium, onions (stored), Orach, Parsley, Peppers, frying, Peppers, green bells, Peppers, Roasting, Peppers, spicy, Potato, Purslane, Salad, scallions, Summer Squash, tomatillos, Tomatoes

September: Arugula, Basil, Beets, Broccoli, cabbage, Callaloo, Carrots, cauliflower, celery root, celery, Chard, Chicory, fresh (Radicchios, sugarloafs, escarole, frisee, castlefranco, etc)., Collard, corn, cucumbers, Daikon, Dandelion, eggplant, Fennel, Garlic, Head lettuce, Kale, kohlrabi, Leeks, melons, Cantaloupe, melons, Honeydew, Melons, specialty, Melons, watermelon, Mixed Herbs, Mustard greens, Napa cabbage, Nasturtium, onions (stored), Orach, Parsley, Peppers, frying, Peppers, green bells, Peppers, Roasting, Peppers, spicy, Potato, Purslane, Radish bunches, Salad turnip, Salad, scallions, Spinach, Summer Squash, Sweet potato, tomatillos, Tomatoes, Turnip, Winter squash

October: Arugula, Beets, Broccoli, cabbage, Carrots, cauliflower, celery root, celery, Chard, Chicory, fresh (Radicchios, sugarloafs, escarole, frisee, castlefranco, etc)., Collard, cucumbers, Daikon, Dandilion, eggplant, Fennel, Garlic, Head lettuce, Jerusalem artichoke, Kale, kohlrabi, Leeks, Mixed Herbs, Mustard greens, Napa cabbage, onions (stored), Parsley, Peppers, frying, Peppers, green bells, Peppers, Roasting, Peppers, spicy, Potato, Radish bunches, Rutabaga, Salad turnip, Salad, salsify/scorezonera, scallions, Spinach, Summer Squash, Sweet potato, tomatillos, Tomatoes, Turnip, Winter squash

November: Arugula, Beets, Broccoli, cabbage, Carrots, cauliflower, celery root, celery, Chard, Chicory, fresh (Radicchios, sugarloafs, escarole, frisee, castlefranco, etc)., Collard, Daikon, Dandilion, Fava greens, Fennel, Garlic, Head lettuce, Jerusalem artichoke, Kale, kohlrabi, Leeks, Mixed Herbs, Mustard greens, Napa cabbage, nettles, onions (stored), Parsley, Potato, Radish bunches, Rutabaga, Salad turnip, Salad, salsify/scorezonera, scallions, Spinach, Sweet potato, Turnip, Winter squash

December: Arugula, Beets, Broccoli, Broccoli, sprouting, cabbage, Carrots, celery root, Chard, Chicory, fresh (Radicchios, sugarloafs, escarole, frisee, castlefranco, etc)., Collard, Daikon, Dandilion, Fava greens, Fennel, Garlic, Jerusalem artichoke, Kale, kohlrabi, Leeks, Mixed Herbs, Mustard greens, onions (stored), Parsley, Potato, Radish bunches, Rutabaga, Salad, salsify/scorezonera, scallions, Spinach, Sweet potato, Turnip, Winter squash

Our Vegetables, Alphabetically:

Agretti: Agretti looks like a tiny pine tree crossed with a cactus. It is light green, has succulent, needle like leaves, and a crunchy stem. It is a classic Italian green, used most often in pasta (by dropping it in the pasta water for the last minutes and then adding the whole thing to a garlic, olive oil, and lemon sauce). It’s also good raw in salads or sauteed.

Arugula: Arugula is a green, lobed leaf, taller than it is wide. It has a spicy flavor and goes great in a salad (especially with beets or roasted squash). It doesn’t mind being wilted and goes well on a pizza or even in a stir fry. And it makes a great, spicy pesto!

Basil: Basil is in the mint family and has the square stem of that family. The leaves come in purple, green, or both. And the flavor is even more diverse - from fruity holy basil to spicy thai basil the varieties really taste different. We like to make tea from the holy (Tulsi) basil as well as lemon basil. Of course, we grow plenty of Italian basil for your pestos too!

Beets: Beets love our soil and can grow very big (but still stay very tender!). The come in a variety of warm colors - pink, red, yellow, orange, white (yes, all white!). In the spring and summer you’ll normally find bunches of beets with their tops (it's like a free bunch of chard!) - in the winters we have them with no tops on. Roasting them for salads is wonderful of course but try them on a sandwich or a soup too.

Bok Choy: Bok Choy has green leaves and white, succulent stems. It looks a little like a head lettuce in shape but the stems give it away! It's a classic in a stir fry but also makes a good salad. You might find baby bok choys or full sized. The bugs like to put holes in the leaves but that’s just because it tastes so good!

Brassica bunches: In the spring our salad brassicas (fancy kales, mustards, pok choies, and other things) make bigger leaves that we bunch as a tender green. They all have a slightly different flavor but all are nice and tender and good in a quick stir fry or sautee.

Broccoli: Broccoli has done well the past few years on our farm making delicious and large heads in the spring and fall. We extend the season by harvesting the side shoots (which I like just as much as the heads). Broccoli leaves and stems are edible too - and delicious. Peeled and stir fried, I think I prefer the stem to the floretts!

Broccoli, sprouting: In the winter we have purple sprouting broccoli - it's just what it sounds like! Great in a stir fry it often has a slightly sweeter flavor than regular broccoli.cabbageCabbage is the staple of our winter diet here on the farm. I love it cooked or raw and in everything from a hash to a coleslaw to a soup to a stuffed roasted cabbage. We grow green, savoy, and purple cabbage with some fun pointed or variegated varieties thrown in too! It's a safe bet for greens all winter - even if the kale is covered in snow and not growing, we have the cabbage!

Callaloo: Calaloo is a classic Caribbean green with a variegated green and red leaf. The traditional, eponymous dish, is made with sweet potato and crab (and is really good) but calaloo tastes like spinach and can be used as you’d use that green.

Cardoons: Cardoons are closely related to the artichoke but are bred for the stem. The stalk looks like a giant celery stalk. We have to wrap them in burlap in the field for a few weeks to get them to turn white so they aren’t too bitter. They’re really good battered and fried or in a gratin (but what isn’t!). They have a distinctly artichoke-y flavor. I recommend peeling them because the strings are a bit too fibrous to eat.

Carrots: Our carrots have found their grove over the last few years as we’ve figured out what they like on our farm. We grow them in oranges, whites, yellows, reds, and purples and have them for much of the year (though not always for every CSA pick up). The winter carrots are the sweetest but all carrots are pretty great!

Cauliflower: Cauliflower might be my favorite crop to grow. I love seeing the giant heads grow so quickly on the giant and impressive cauliflower plants! We grow them in purple, yellow, green, and white. They all taste similar and are one of the most versitile and delicious crop in the kitchen. They can make a good mash, wonderful roasts, sit in on a crudite platter, even make rice or steaks!

Celery: Our celery comes with a whole lot of flavor and nutrients! I use less than I would from supermarket celery wether it’s in a salad, a stir fry or a soup. Try the pink celery during its short season - it tastes the same but boy is it beautiful!

Celery root (or celeriac): Celery root has a brown peel and white interior - it looks a little knobby and often has a tangle of roots on the bottom. It’s appearance denies its sublime flavor though - boy is it great! I sometimes shred it to put in a salad or coleslaw but it’s really meant for soups or roasting. The creamy texture makes it hard to believe you are eating a vegetable!

Celtuce: Celtuce is a lettuce bred for the stem. The top leaves resemble romaine (they are edible but normal lettuce is better!) and it is on a long green stem. The interior is a translucent jade color. It can be eaten raw or put in a stir fry - it has a faint nutty flavor and a good crunch reminiscent of a water chestnut. When preparing it is important to peel it all the way, the white stringy pith too, so it isn't bitter.

Chard: Chard has glossy green leaves with a white or colorful stem. It is in the spinach family and tastes like a stronger version of that green. Don’t forget the stems though! In a quick stir fry you can chop it thin and sautee it all together. You can also strip off the leaf and cook the stem separately (it normally takes longer) or even as it’s own dish. It’s beautiful and delicious.

Chicory (Radicchios, sugarloafs, escarole, frisee, castlefranco, etc): There are so many types of chicory and now a lot of them have been brought over from Italy and adapted to our climate. It's a winter riot of reds, whites, pinks, and greens. I think you can't go wrong with any of them! They are more bitter than lettuce (but also better for you) - one way to reduce this is to soak it in ice water for 5 or so minutes. Cutting and letting sit for an hour our two in the fridge accomplishes the same goal. The hearty heads also allow a quick grill or broil (which helps with the bitterness too). After years of searching for a lettuce that does well in the winter, we pacific northwest farmers realized it was chicory we were after!

Chrysanthamum: Chrysanthamum greens are a fun spring treat. They are frilly and light green, typically a shorter bunch and have a light celery taste. Called shungiku in Japanese it is in a number of traditional dishes. I like it sauteed with sesame oil, garlic, and sesame seeds. I makes a good salad or addition to a stir fry.

Collard: Collards are like a thicker kale leaf, typically more round and with a waxier coating. They taste similar to kale but stand up to much longer cooking. Try it traditionally by stewing it for a long time in stock or just steam it and make a green burrito wrap!

Corn: Nothing says summer like corn! We grow about a months worth of corn each year because what is summer without it! I eat most of mine raw, right off the cob.

Cucumbers: Cucumbers are amazing - every year I try to figure out how such small plants make so much fruit in so little time! But I sure am thankful for them - cucumbers are my favorite snack from the time they first come on to the end of their season. You’ll often find me eating one at the CSA pick ups! The ones to the right there are silver slicers - one of my favorite cucumbers - but you’ll also find long Armenian cucumbers and little round lemon cucumbers (named for their visual similarity, not the flavor!).

Daikon: Daikon radishes are white or purple elongated radish. They have a great texture and a less spicy flavor than most radishes. They make a great pickle or addition to a salad but also cook well.

Dandilion: Dandilion has a long spiky leaf (similar in shape but much longer than the ones in yards!). The stem can be red or green. It has a pleasantly bitter flavor - great lightly sautéed or in a salad.

Egggplant: Eggplants come in a few colors and sizes from white to purple (even striped) and rounded Italian eggplants to long skinny Asian eggplants. The flavor is similar on all of them and, for the short time they’re available, they're hard to pass up!

Fava beans: Fava beans are the best beans. We sell them fresh, still in the pod. There are a lot of ways to cook them (including many that don’t involve shelling them) but any amount of work you have to do is worth it for the creamy, delicious flavor. I like to make a dip from them with mint and lemon, have them on a pizza or with pasta, or just have some on their own!

Fava greens: Fava greens are a standby for the shoulders of the season. They have a square shaped central stalk with lobe shaped leaves coming off in small clusters. They have a spinachy texture and a sweet flavor - one of the best all around greens! You can eat the small stems but toss the thick central one.

Fennel: Fennel has a white bulb and feathery green fronds. The flavor is anisey - reminiscent of lickerish. I love it raw in salads (or eaten like an apple) but it is also wonderful sauteed with onion and dressed with lemon. Raw or cooked it loves fish and always seems to add to any fish dish.

Garlic leeks: These are immature elephant garlic that look very much like a leek with a floppier top. We don’t grow them every year (they tend to mature before the start of the CSA but after the winter CSA is over). Use them as you would a normal leek - they make a very good soup. The greens are edible too as a green (cook for a long time).

Garlic: Cured garlic is a treat. Chopped small and put in just about anything it can really make a dish or just add a hint of garlic to round out a flavor. In the pandemic we had trouble getting enough good seed but in 2021 we saved a lot of our own to put in a decent sized crop. Hopefully we’ll be able to keep it going!

Garlic, green: Green garlic is any stage of garlic before it is dried. Cook the bulb as you would normal garlic but know it is about 1/3 as strong. It makes very good roasted garlic. For the younger versions you don’t even need to peel it. The stem is edible as well - it’s best pureed in a pesto I think!

Head lettuce: We grow mostly beautiful red butter heads (by popular demand!) but you may find some striking red romaine heads, some classic green romaines or a variety of other types and colors at different parts of the season. They are good for salad but also wraps!

Jerusalem artichoke: Also called sunchokes, this tuber is very knobby with a thin skin and a crisp white flesh. You can eat them raw or cooked. I often mash them with potatoes or other root veggies.

Kale: Kale is one of our staple greens (it’s often unlimited in our CSA). It comes in a lot of varieties, shapes, and colors from deep purple to light green, from curly to flat. It is versatile - raw it can be made into a nice hardy salad, or added to a smoothie; cooked it can be in a quick sauté, a soup, or a stir fry.

Kohlrabi: A kohlrabi plant looks like an alien spaceship - a large round bulb (green, purple, or white) and a number of kale like leaves sticking out the top. The leaves are edible and good, cooked like kale. But the bulb is the real treat. Crisp, mild, and sweet, it tastes and is used like jicama but can also be roasted or put in a soup. An all around winner in the fall, winter, and spring!

Leeks: Long with green leaves on top and a white stem or shank, leeks are delicious! Use them as you would an onion - they excel in soup or stir fries but my personal favorite is just roasting them in olive oil and eating them with lemon juice and an egg! Though they are very common in the winter, we’ve extended the season into the summer as well because we just love them so much!

Melons, Charantais: When you can find these ribbed, smooth skinned Cantaloupes at the market you are in for a treat! They don’t last as long as traditional cantaloupes on your counter but boy are they great. The flavor is sweet and deeply cantaloupe without being over powering. They’re twice as hard to get to market as the normal cantaloupes but boy are they worth it!

Melons, Cantaloupe: Cantaloupes love our microclimate. We wait until they slip off the vine for the very best flavor. Buy two, you'll want another! Most cantaloupes have a netted skin and orange flesh - in the summers they are the center of any fruit plates in our house!

Melons Honeydew: Green, white or orange fleshed honeydew - both are amazingly sweet. They are nothing like the ones in that fruit salad from last January!

Melons, specialty: I love melons and we always try out a few new ones. Some favorites are the Korean melon (sometimes called a sun jewel) that is sweet but as crisp as a cucumber; the almost lemony canary melon, and super sweet gila melons. You can see some Piel de Sappo melons (which have a bit of a lime flavor) in the picture next to some orange fleshed honey dews.

Melons, watermelon: Not really a melon but very delicious! These melons are worth the wait. We grow seedless and seeded, red, yellow, and orange watermelons.

Mixed Herbs: We grow a number of perennial herbs each year. Depending on the year we might have sage, thyme, lemon thyme, rosemary, marjoram, cilantro, dill, tarragon, mint, or other herbs.

Mustard greens: Mustard greens can be green or purple (or both) and are often frilly, large, tender leaves. They are tender enough to eat raw though the large ones tend to be pretty spicy! I like them in soup or sautéed (which reduces the spiciness).

Napa cabbage: Napa cabbage is a taller, more cylindrical cabbage with pale green (or bright purple!) leaves. It makes delicious heads that we like to eat raw or put in salad mix, stir fry or pickle.

Nastirtum: Nasturtium has a green, circular leafs on a thicker, viney, green stem. Sometimes it has orange or yellow flowers on it. The whole plant is edible and a bit spicy, reminiscent of arugula.

Nettles: Nettles are a wonderful sign of spring (and fall too!). They are a perennial we grow on our farm and are one of the earliest greens to pop up. They look a bit like spinach but watch out - they’ve have stinging spines. Drop them right from the bag into water to denature the stingers. We love them quickly blanched and then pureed in eggs or in a pesto!

Onions, fresh: We grow a lot of normal cooking onions but fresh onion season is a pretty special thing. You might find a white Walla Walla style onion at the market or in your share or you might find my favorites, the tropea rossas (a long, torpedo shaped onion). They are here for a number of early CSAs and before many other veggies so I often let them star in a dish - grilled or broiled onions, onions cut in half and roasted with new potatoes, raw or pickled in a salad; it’s hard to go wrong!

Onions, storage: They’re a staple! We try to keep the onions around all year by storing our big fall crop over the winter. They store great, often being as firm in March as when they went in storage in September. By April, when it’s time to finish up last year’s onions, our first, fresh onions are just starting up! We use them in everything and try to keep them abundant in the CSA!OrachOrach is a purple (or sometimes green) leafed plant with a spinachy texture and flavor. Also called mountain spinach it grows better in the heat than spinach.

Parsley: Parsley is a great CSA herb - it's around nearly year round, has a lot of nutrients and plays well with winter or summer foods. I think it’s the perfect accompaniment to roasted veggies or a tomato salad!

Pea shoots: A sweet spring green - these are what they sound like, the fresh shoots of the pea plants. They are sweet and crunchy - the whole plant is edible at the youngest stage, only the leaves and small stems at the larger stage. They make a great salad with lemon juice and parmesan cheese or a nice addition to a stir fry.

Peppers, frying: Small green frying peppers are a real treat. We normally sell them in pints and you can just dump the whole thing into a hot pan, cook on each side, and add some salt. Padron peppers are sometimes hot (it's part of the fun) and shishitos are rarely hot.

Peppers, green or purple bells: Green bell peppers are fun stuffed and roasted, put in soups or in a salad. The purple ones are just as good!

Peppers, Roasting: We grow delicious roasting peppers - they are very similar to bells but longer, sweeter, and better adapted to our climate. They come in shades from red to yellow. I use them in everything and eat a lot of them raw in our short Pacific Northwest pepper season. If you want to extend it though - you can roast and freeze them for using later!

Peppers, spicy: We have spicy peppers ranging from jalapenos to cayannes. They've got a short season but they dry and pickle well! In the picture we have poblanos on the left, golden cayannes at 1:00, and two Santa Fe peppers in the lower right.

Potato: Potatoes are a small world of vegetables in themselves! Good thing they are around for most of the year. We grow many colors of potatoes - most similar to Yukon golds. But the fingerlings and all purple potatoes have textures and uses unique to them. And when they are new potatoes in July and August it's another thing again - try them simply boiled with butter and you'll think you rediscovered potatoes! They're a versatile veggie - it's probably why they are a staple!

Purslane: Purslane has thick, juicy leaves and stems with a faintly lemony flavor. It is popular in many Central American and Middle Eastern dishes. It makes a good, unique, addition to summer salads

Raab: Raabs are the immature flower stalks of pretty much any brassica. They look like a stem with a tight cluster of buds toward the top. Broccoli is a classic but kales, collards, cabbage, mustards, and pretty much every other brassica does the same thing. The whole stem should be tender but, is some years or if it’s been sitting in your fridge for a few days, the bottoms may be tough. Snap, as you would asparagus. Cook in olive oil, garlic and chili flake and dress with lemon for a classic Italian experience. Or stir fry. Or even eat them raw (I do in the field all the time!). They are a spring treat

Radish bunches: Fresh radishes range from pretty spicy in hot weather to very refreshing in the cooler months. Any time they are good in salads, pickled, or just sliced and eaten with butter. Like lots of our veggies they come in a lot of colors and shapes!

Rutabaga: A round veggie with a light purple or green top and a white to cream colored base, rutabagas are like a creamy turnip or potato. I love the texture in a mash or soup and often add them to roasted veggies.SaladOur salad is pretty amazing! We harvest it year round and it changes with the seasons - more baby leaves in the early spring, mostly lettuce in the summer, more variety and beautiful chicories in the winter. It's always clean, beautiful, and delicious! At our mainseason CSA pick ups it is also unlimited!

Salad: Our salad is pretty amazing! We harvest it year round and it changes with the seasons - more baby leaves in the early spring, mostly lettuce in the summer, more variety and beautiful chicories in the winter. It's always clean, beautiful, and delicious! At our mainseason CSA pick ups it is also unlimited!

Salad turnip: Salad turnips are a revelation. Small and normally white (though we're expanding into purple and red too) they are sweet even when eaten raw - like a radish with no spice. They also cook up sublimely!

Salsify/scorezonera: These two roots are similar in flavor and use. Both are long (salsify is off white with lots of roots, scorzonera is black with a smooth skin) and taste of the minerals they're full of! Also called oyster root for their mineraly flavor they go great in soup or make a sauce by simmering them in cream and pureeing.

Scallions: Scallions are immature onions, picked when they are very small and tender. We grow both a red and a white version - both have green leaves on top. You can eat the whole thing. I most often have them raw in a salad or ontop of a cooked dish but they’re fun to grill or put in a salad dressing too! Surprisingly frost hardy, they are sometimes available year round!

Scapes, garlic: Garlic scapes (or garlic whistles) are green, long, curly, and thin with a little bud that looks like a point on the end. They are the flower stalk of a hard neck garlic, picked before it goes to flower. It has a distinctly garlic flavor with a texture similar to a green bean. I love them roasted, stewed in tomato with olives, or chopped up in eggs. Scapes make up their own mind when they’ll come around so keep checking back!

Scapes, onion: Onion scapes look like tiny little green flags on a straight, hallow stem. They’re similar to scallions in flavor but there is a little more to them. They add some crunch to a salad or go great on the grill!

Shallots: Shallots look like small onions - they are often tear drop shaped and almost always a pink or rose color. They are like a subtle, mild onion and really good for raw onion preparations. They are only about one thrid to half as productive as onions (though they take just as much work). They are worth the extra cost and trouble: cooking with a shallot much makes anything you cook better!

Spinach: Spinach is a classic! We put some in the salad mixes, harvest a lot as baby spinach in bags and, in the spring, may have bunches of it. In any form it makes a good salad and a great cooking green. Or try it in a smoothie!

Squash blossoms: Squash blossoms are the male blossoms of the squash plant (so they won't make a squash!). They have a floral and slightly squash like flavor. I like them in a salad, tossed in at the end of a tomato sauce, on a pizza or, best of all, stuffed with goat cheese and fried!

Summer Squash: From long zuchinin style squash to round patty pans, summer squash is abundant all, well, summer. It comes in a variety of greens and yellows. Fortunately you can do so much with it there's no need to get bored of it. It is also particularly good for sneaking into soups, meatballs, pasta or other kid friendly foods!

Sweet potato: Sweet potatoes are right on the edge of what we can grow. We gave up on them for a bit (and then had some very hot years) so we're trying them again. They tend to be smaller than your average sweet potato but just as delicious!

Tomatillos: Tomatillos taste like green tomatoes - a bit sour. They have little jackets on that need to be removed prior to cooking. They make a great salsa (raw or cooked) or I often toss them in with a hash or soup. They love pork and potatoes!

Tomatoes: We grow standard slicer tomatoes and heirlooms in many colors. Both are delicious and full of flavor - the heirlooms tend to have a broader range of flavors and to be a bit juicier. Any tomato is a good tomato though!

Turnip: Generally large with a purple top and white bottom (as opposed to the cream of a rutabaga) a turnip is less dense than a rutabaga and well suited to soups and roasts.

Winter squash: Winter squash comes in a lot of sizes, shapes and even flavors. Some like the futsus and delicatas have tender skins that don't need peeling, others have thick skins and dense flesh for long storage. Spaghetti squash will turn into long, noodle like strands for unique squash experience! I love the kabocha squash - a dry squash good for pies, soups, mashes, or just about anything! Pictured here: Back row, from left: Butternut, pumpkin, Tetsukabota, winter sweet kabocha; middle row, from left: Black futsu, delicata (two types), spaghetti squash, Autumn harvest (a butternut type); front row, from left: carnival acorn, Thelma Sanders sweet potato squash, Acorn squash, Angle hair (mini-spaghetti).