Each CSA week is different and unique, depending on the season. At Kneehigh Farm, we try and strike a balance between introducing new varieties, and providing staple crops. Here's what to expect throughout the year:

Spring

Arugula, Asian/mustard greens (bok choy, tatsoi, mizuna), baby gem & head lettuce, beets, broccolini, broccoli raab, bunching onions/scallions, cabbage (green, red, napa), cilantro, carrots, chard, dill, fennel, garlic scapes, kale, kohlrabi, mint, radishes, salad/mesclun mix, salad turnips, spinach, parsley, peas (snap, snow, shelling)...

Summer

Basil, beets, carrots, chard, cherry tomatoes, cilantro, cucumbers (pickling & slicing), dill, eggplant (Japanese & Italian), fennel bulb, garlic, ground cherries, lettuce, leeks, lemongrass, mint, peppers (bell, frying, hot), melons, okra, onions (bunching, storage) parsley, potatoes, purslane, shallots, summer squash, thyme, tomatillos, heirloom tomatoes, misc. fresh herbs...

Fall

Arugula, Asian greens, baby gem & head lettuce, beets, broccoli, broccolini, broccoli raab, Brussels sprouts, cabbage (green, red, savoy, conical, napa), carrots, celeriac, chard, cilantro, collards, cauliflower, dill, eggplant, fennel, peppers, kale, kohlrabi, leeks, parsley, parsnips, potatoes, pumpkins, radishes (daikon, watermelon, French breakfast, etc.), rutabaga, romanesco, salad/mesclun mix, salad turnips, shallots, spinach, storage onions, sweet potato, winter squash (butternut, kabocha, delicata, etc...)

*If you are curious about any varieties we've chosen, we list them all here, along with tips for storage and preparation. We will be including this information with the weekly CSA newsletter, along with more detailed recipes.