Each week members receive a variety of eight or more different vegetables, fruits, and fresh herbs.
Here’s a taste of what items might be in a share for each season:
[tabs layout=””]
[tab title=”Summer: June-October”]
Arugula
Basil
Beets
Bok choy
Broccolini
Cabbage
Carrots
Chiles
Cilantro
Cucumbers
Dill
Eggplant
Flowers
Garlic
Herbs
Kale
Kohlrabi
Leeks
Lettuce
Melons
Mustard greens
Okra
Onions
Peaches
Peas: sugar snap and snow
Peppers
Potatoes
Pumpkins
Radishes
Rhubarb
Salad mix
Scallions
Shallots
Spinach
Sweet Potatoes
Summer Squash
Swiss Chard
Tatsoi
Tomatillos
Tomatoes
Turnips
Watermelon
Winter Squash
[/tab]
[tab title=”Winter: October-February”]
Arugula
Beets
Broccoli
Cabbage
Cauliflower
Collard Green
Dill
Garlic
Grapefruit
Green Beans
Green chilies
Green Onions
Herbs (Basil, Cilantro, Mint, Oregano, Lemon Grass, rosemary)
Kale
Kohlrabi
Lettuces ( Romain, Oak leaf and more)
Leeks
Mustard Green
Onions
Oranges
Potatoes
Pumpkin
Radishes
Romanesco
Salad Mix
Scallions
Summer Squash
Snow Peas
Swiss Chard
Sweet Potatoes
Tangerine
Turnip
Winter squash (Butternut, Acorn, Spaghetti)
[/tab]
[tab title=”Spring: March-May”]
Arugula
Beets
Broccoli
Cabbage
Cauliflower
Carrots
Chard
Collards
Daikon Radishes
Fennel
Grapefruit
Green Onion
Herbs
Spinach
Kale
Kohlrabi
Leek
Lettuce
Oranges
Potatoes
Radishes
Onions
Peas
Salad Mix
Spinach
Strawberries
Sweet Potatoes
Turnips
[/tab]
[/tabs]