Vegetables

• Asparagus - May through June
• Bok Choy - May through June, Oct through Nov
• Heirloom Beans -  Mid July through Oct
• Beets - July, Sep through Oct
• Brussels Sprouts - Oct through Nov
• Carrots - July through Nov
• Chard - Mid May through Oct
• Garlic Greens - Early June
• Garlic Scapes - Mid June
• Garlic - July through Dec (at least)
• Mushrooms - April through May, Oct
• Lettuce - June through Sep
• Hot Peppers - Aug through Oct
• Kale - Mid May through Nov
• Leeks - July through Dec (at least)
• Potatoes - Mid July through Dec (at least)
• Radishes - May, Sep through Nov
• Rhubarb - May through June
• Shell Peas - Sep
• Snap Peas - Late Jun through July
• Tomatoes - Mid July through Nov
• Turnips - Oct through Nov
• Winter Squash - Sep through Dec (at least)
• Zucchini - Mid July through Mid Sep

Fruit, Berries, and Nuts

• Aronia - Sep
• Asian Pear - Sep through Oct
• Blackberries - Aug
• Cherries - July through August
• Cranberries - Nov
• High Bush Cranberries - Nov through Dec
• Currants - Mid July through August
• Gooseberries - July
• Elderberries - Aug through Sep
• Grapes - Late Sep
• Honeyberries - Mid June through Mid July
• Plums - Mid Aug through Mid Sep
• Pears - Mid Aug through Sep
• Peaches - Late July through Aug
• Raspberries - July through Oct
• Hazelnuts - Late Sep

Fresh Herbs

Available May through November and may include:

Chives, garlic chives, mint, oregano, sage, saffron, winter savory, lavender, thyme, chamomile, bay leaves, anise hyssop, sweet cicely, lemon balm, and sorrel.

Edible Flowers

Available May through October and may include:

Tulips, roses, violets, calendula, peony, daylillies, sweet pea, borage, elderberry, redbud, and black locust.