In a CSA you will learn to “eat seasonally.” Different crops will cycle through the season as the cool moist spring turns to progressively warmer and drier weather through August, and then cooling and moistening through September and into early October.

MAY/JUNE. Lots of spinach, a couple bunches of radishes, occasional heads of bok choy and napa cabbage, and bunches of broccoli raab or mustard greens. Lettuce starts off small and slow then becomes larger and more abundant.

JULY. Spinach peaks and declines, collards and kale take over, Lettuce comes on strong, snap peas appear, slower growing brassicas: broccoli, cabbage, cauliflower make their entrance. Small “fresh” walla wallas begin to bulb, the first tender carrots and beets are bunched.

AUGUST. True summer vegetables appear, summer squash, cucumbers, new potatoes and later in the month the first tomatoes. Many of July’s vegetables continue although some are challenged by the heat.

SEPTEMBER. Everything is in abundance.  Towards the end of the month the warm weather crops slow and the spring crops re-emerge.  The walla wallas are softball size, sweet and mild.

OCTOBER. Summer fades and the fall cabbages, cauliflowers and broccolis sweeten. All the ingredients of a hearty vegetable stew welcome you on a cool fall evening.