We start with a plan—a thoughtful planting schedule designed to maximize yield and seasonality—yet we build in flexibility to adjust for weather, pests, and the unexpected. Life happens, so the items below are ESTIMATED and subject to change; they reflect typical harvest windows under normal conditions.

We grow what thrives here. Some crops aren’t a good fit because pest pressure is too high — for example, broccoli and cabbage suffer from constant cabbage worm infestations, and row covers only help so much. Instead of fighting a losing battle, we focus on varieties and crops that perform well in our environment, so we can offer healthy, reliable produce without chemicals or labor inputs.

If a vegetable shows up every month on the chart, you won’t get the exact same variety each week. Different types of that crop are harvested at different times. Expect several kinds of greens and kinds of root each week, but the specific types (for example, butterhead vs. romaine, or carrots vs. colored carrots vs. mixed roots) will change. The chart shows general availability, not a week‑by‑week menu.

July/August/September

Green Beans, Red Onions, Cucumbers, Golden Zucchini, Basil, Cherry Tomatoes, Heirlook Tomatoes, Fennel, Herbs, Carrots, Various Salad Mixes, Head Lettuce, Beets, Microgreens

SUMMER HERBS: Dill, parsley, oregano, cilantro, parsley, cutting celery, thyme, mint…

MICROGREENS: Sunflower, radish, broccoli, pea shoots, mustard greens, spicy salad mix…