June - Cucumbers, cauliflower, onions, peppers, tomatoes, lettuce, carrots, peas, broccoli, radishes, kohlrabi.

July - Sweet corn, melons, broccoli, peas, radishes, kohlrabi, carrots, beans, raspberries, cucumbers, cauliflower, tomatoes, onions, lettuce, peppers.

August - October - Pumpkin, squash, ciders, melons, fall berries, gourds, apples, cherries.

Produce Tips

Storage:
* Peppers may be refrigerated as long as they stay firm.
* Strawberries should be washed and layered on the bottom of a pan to refrigerate, with caps left on.
* Potatoes should be stored in a dark location between 35-40 F.
* Refrigerate broccoli or cauliflower, use broccoli within one to two days and cauliflower within three to five days.
* Rhubarb may be refrigerated from two to four weeks in a plasic bag.
* Sugar snap peas should not be washed before refrigeration.

Freezing:
* Pack produce closely without damaging to exclude as much air as possible.
* To preserve freshness and nutrients, freeze vegetables and fruits promptly
* Drain water well after washing or boiling.