Fall Changes

The feeling of fall has finally settled onto the farm. Cool, damp mornings.  Short days and scattered leaves everywhere. This summer's bounty kept giving way beyond our expectations.  Truth be told, we still have the hanger's on... basil, tomatoes and peppers continue to produce. This week's cold temperatures will most likely put an end to the harvest and allow the soil, animals and people to have a rest through winter.

Last week marked our last farm tour of 2015 with 25 youngsters and their parents from our local Head Start chapter.  The highlight for the 3 - 5 years olds was definitely piglets, with more than one smothered in kisses.  Sharing the love of farming never grows old, but especially not with children. The sheer joy they find in shelling beans, smelling crushed peppermint leaves and searching out freshly laid eggs reminds us time and time again why we fell in-love with farming. Ah, the simple joys.

Thank you to all that supported us through the 2015 growing season!  It has been a wonderful treat to see your faces and feel your farm-love!

Happy Holidays and catch you 'round the bend!

~Dan, Janell and Daisy

Farm Friends Mary & Mel

Around ever corner we find we appreciate and enjoy Mary Middleton and Mel DiLeva. We are blessed by their friendship in so many ways!

How do we love thee?  Let us count the ways!

They genuinely care about finding, eating and sharing healthy, local, sustainable, GMO-free farm-fresh food. They walk their talk. Both Mary and Mel have dedicated countless hours to leading GMO-Free Josephine County and Oregonians for Safe Farms and Families (OSFF) into the international spotlight and local legislative success. They are constantly networking and working to help local farmers get the support they need as well as fundraising and creating public outreach/education for GMO-free living.

When we have needed a helping hand, they are the first to extend it, no strings attached.  They are truly generous and kind. We took our first two-week family vacation in years this summer, courtesy of Mel and Mary's farm-sitting, and they even sent us pictures of all the critters.  When we returned, everything was in perfect pitch.  What a gift!

They make us laugh and are always into having a good time.  I mean, look at that picture, would ya?!

Mary is a fine chef!  Her specialty is taking local farm goodness and spinning them into fermented yum-yums.  Last year she even held classes at the farm on fermentation.

Beyond all this, both Mel and Mary contribute to the community through their professional careers in higher education.  Mel is an admin goddess at Rogue Community College, basically making the place spin like a top.   Mary teaches smarty-pants mathematics that is way over our heads.

So, if you need to know about (or want to participate in) food, farming, local politics, higher education, the best IPAs or which breed of chickens are the friendliest, reach out to Mel or Mary.  They'll hook ya up.  ;)

Vacation!!! Farm Stand Closed

The Kittlesons are off to Wisconsin!  We're excited to spend time with family and ever so grateful we have farm and house-sitters.  The farm stand will be closed while we are away, through July 9th.

See y'all soon!

New Additions!

Three Dexters cows now call Kittleson Family Farm home.  With grass as high as they are, these four-legged friends seem to already be relaxing into the good life.  And we see some fattening up in their very near future.

Dexters are one of the smallest breeds of cows in the world and are known for being a dual-purpose animal, offering rich milk and delicious meat, all while being excellent foragers and mild-mannered.  They originated in Ireland from the Kerry dairy breed and proved to be very useful to smaller farms. Typically they grow no more than 40" tall and render roughly 60% yields compared to their full-sized counterparts.

We first heard of this breed when my brother Don and sister-in-law Diana brought them onto their farm, just outside of Jacksonville.  Compared to the cows we had raised, these little cuties were reminiscent to the Corgi dog with their short legs and hefty bodies.  We were hesitant about their size, however Don and Diana raved about how easy they were on their land and fences, what good mothers they were to their calves and how tasty they were on the BBQ.  Adding this heritage breed to our farm seems like a great fit.

While milking is a year off, we plan to work with Lucy and Topsy to get them tame enough for hand-milking once they have their first calves.  The young steer, Zipper, has a good year of growing left to do.  We're excited to have cows back on the farm and the pigs seems equally interested in their new roommates.

Farm Friends, Brighton Academy!

To celebrate our wedding anniversary, we spent the day with a herd of super-fun 1st and 2nd grade kiddos, sharing with them what we love most - the farm! Teacher Chanel Brown of Brighton Academy and a handful of awesome parents chaperoned 16 kids as they ditched class to learn a about organic garden principles, the importance of honey bees, medicinal herbs and seed saving.  There were baby chicks too ogle at, nursing piglets to giggle at, muddy sows to ponder and a shady creek to practice rock throwing.

 We were joyfully surprised at how much the children already knew about why organic practices are best for people and the planet.  When asked why pesticides and herbicides are bad choices, we heard answers of "it's bad for the plants and the earth", "it will make us sick", "it hurts the bees."  Our youngest farm friends are on their path to making a better planet already as awareness is the first step for change.

Brighton Academy is a private school in Grants Pass that encourages children to "learn from their inner-promptings and natural curiosity and to approach school with joyful expectations, open-minded inquiry, and a spirit of adventure."  We chose this school for our daughter for these principles and around every corner have been impressed with the teacher's dedication and willingness to uphold these guidelines.



At Brighton, they have shown their commitment to helping children learn about organics through their own organic school garden.  Each week students work in their garden with Ms. Cheryl and even harvest salad greens for the school's lunches.  In the science room at school they have their own bee hive to learn from.  We look to the school's leadership to continue exploring opportunities to teach students environmental responsibility.  To learn more about why we love our farm friends at Brighton Academy, click here.

Secret Facebook Recipe!

We couldn't resist sharing this recipe, straight from one of  Ma Mosa's proprietors and finest chefs!  You know I'm going to be whipping up a batch of this today!  Thanks, Carrie!!  ;)

Farm Friend Karen!

If you're a local, you've probably already met our farm friend Karen Daggett Austin, as she's a mover and a shaker here in Josephine County. If you know her, you know that she's an intelligent and creative leader with vision and direction. But to us, she's more than that – she's our dear friend who encourages our farm dreams and inspires us to keep keepin' it real.

So, what does “Keep Keepin' It Real” mean? To us, it means to keep digging in the dirt, to keep planting and keep believing that the principles in organic farming are more than noble sentiments – they are our community's lifeline. To quote Karen, “True health begins with organic, GMO-free food.” And time and time again, she has walked her talk by sharing our farm with family, friends, local restaurants and anyone who would listen. She goes out of her way to drive to our farm and buy anything we can sell her that comes from the farm – produce, chickens, a ½ a pig, prepared food and for two years in a row, a yearly CSA share. She is our advocate and we are grateful for her friendship and support.

For those of you who don't know Karen, she is known in the local as well as national food movement as the True Food Coach. She offers practical and knowledgeable advice and support to those seeking out a healthful life. Healthy living is her passion and you will immediately notice that she is driven to share this with everyone. Last year she championed the GMO-Free movement here in Josephine county as we became one of few communities across the nation who voted to preserve local GMO-Free agriculture. She also coordinated the Food Integrity Project which educates and promotes local restaurants that serve GMO-Free food. As a Health Coach, she mentors individuals and organizations on how they can affect healthy change. She also owns and directs All That Jazz, a contemporary dance studio in Grants Pass (this is where we first met Karen, in Daisy's first dance class.)

You will not find a more dedicated advocate for health and if you need any mentoring, I encourage you to seek her out. To read more about Karen, check out website here and follow her on Facebook.

“The heart has its reasons which reason knows not.” - Pascal

Last night a piglet slept in our bed. This is how we roll at Kittleson Family Farm.

Dan and I have been reading a book called Restoration Agriculture by Mark Shepard. It's about a lot of things but the gist is how farming took a sharp turn last century and what use to be sustainable went 180 and became counter-productive and destructive. He offers some simple and profound insights into what happened and what is needed to restore our food systems.

One of the ideas he shares for farm success is the less-than-secret notion of survival of the fittest. He applies this across the board on his farm, from animals to plants to systems. He focuses less on nurturing everything, but more on creating hearty systems and letting them thrive. If a plant or animal can not take care of itself, he doesn't want it to be part of his farm.

Harsh.

As I type this, I've got a little hypothermic and abandoned piglet nestled in my shirt. I understand the principles of the strong are what keep us strong, but I struggle with my own nature to nurture the weak, the needy, the ones who struggle to keep up. I want to be part of benevolent nature that intercedes and cradles and gives pause to harsh reality. If I see a glimmer of hope, I hold on and fight. I want the weak to succeed. I want the weak to grow strong and triumph.


And yet I know that this does not a strong farm make. I am willing to work harder – maybe less smarter – at times. I know that this is my own weakness and strength.

Mother Knows Best

Last night I sat under the moon with my very weak sow, Pinkie, down by the creek with her eight newly born piglets.  After a trouble-free birthing in the morning, she proceeded to deliver her entire uterus, ovaries and bladder and frankly, I was amazed she was still alive. She wasn't drinking water and only occasionally opened her eyes and gave me a faint grunt.  It seemed the end would happen soon for her.  I talked to her and pet her and let her know not to worry about anything... we would take care of it all for her... all she needed to do is rest.  I said it just as much for her as for myself.  I needed to offer her something to hold on to.



It probably sounds odd to those who think of pigs as bacon-makers. Granted, I love bacon, but my gratitude runs deeper when I consider how she provides for my family, how she tends my fields and offers her dependable companionship day in and day out.  She's more than dinner.  Much more.

As I walked away from her nest in the sand and straw and felt utterly defeated, the perfection of nature came to me.  I'm sure you've heard of how female mammals that spend time together will eventually synchronize their menstrual cycles.  I always just chalked it up to some hormonal oddity and never gave it much consideration as to the purpose of this phenomenon.  As I considered the very harsh reality that I may have eight motherless piglets in the morning, I also knew that I had a very pregnant other sow, Fluttershy, that was due to birth very soon.  If it came down to it, maybe she could be a surrogate mother to these piglets.

And that is where the "ah-ha" came in.  Of course nature intends for cohabiting females to become fertile and able to conceive at the same time... so they can also birth at the same time... and the babies can be cared for by other members of the flock.  And if need be, nursed by other mothers.  Mother Nature is perfect in design.

This morning I found that Fluttershy had indeed delivered her litter of piglets.  Only three this time for her and what would have normally be a slight disappointment, was a blessing.  If need be, she truly could be a mother to all the piglets as she has 12 teats.

After discovering the new piglets, I found that Pinkie had made her way up to the barn, but her piglets were left behind by the creek.  Even though I carried all her piglets up to her, her milk was drying up and she kept wondering away, as if she wanted to be left alone, or possibly knew she could not take care of them.  

My own mamma had come to spend the day helping me on the farm, doing the jobs I was unable to do while I worked and Dan is away.  She checked on all the babies and mommies and chickens and gardens and even fed me lunch.  Oh the selfless love of a mother!

 

Mid-day we slowly introduced Pinkies piglets to Fluttershy and she took to them without hesitation.  In no time, all piglets were snuggled up to her, nursing and she was grunting her sweet nothings to them all.

Pinkie is hanging on and we all continue to stand post.

Asparagus Special - $3.50/lb

This weekend the Asparagus patch has gone bonkers!  Before the heat sends it hiding for summer, come stock up on some mega-healthy green-goodness! Through Monday, we'll have Asparagus on sale at $3.50/lb ($4.50 regularly.)

Besides its supreme flavor, Asparagus packs a punch when it comes to its health properties.  Asparagus is loaded with fiber, folate, vitamins A, C, E and K, as well as chromium.    It is rich in glutathione and the amino acid asparagine.  

How do we like to to prepare Asparagus?  

      * Steamed and drizzled with lemon garlic butter
      * Coated in olive oil and herbs and grilled 
      * Stir-fried and served over steamed rice
      * Pureed into a cream-based soup 
      * Tempura battered and fried (in lard!)

Farm Friend Valentina!

Shortly after we moved to the property that is Kittleson Family Farm, we noticed that one of our neighbors walked each morning past our property - rain or shine - and always had a friendly smile and a wave for us.  Valentina Shimova was one of our very first farm customers and has been a loyal patron for the last three years.

Starting up a small farm is hard work and can be discouraging at times.  Work is plentiful and time and money are not always.   Whenever we would see Valentina, she would always offer a kind word and encouragement and share her gratitude for the bounty of the farm.  Over the years, we discovered we shared many philosophies, including organic living.  Having her as our neighbor and farm supporter has given us a sense of community, right out our front door.

Valentina was lured to Grants Pass by the charm and immense natural beauty of Southern Oregon.  She moved here from Los Angeles, after moving away from her home in the Ukraine where she was a linguistics professor at Dniepropetrovsk State University. Here in Grants Pass, she is the president of the company Leadership Management International and shares her teaching skills, mastery of language and her diverse cultural understanding to help others achieve success in business.   She is nothing short of fabulous. 

This last week we were graced with her generosity as she cared for all the plants and animals at the farm so we could go visit our family out of town.  Everything was cared for with great love and attention.  Farm chores aren't glamorous and this polished beautiful woman thanked US for the opportunity because it offered her a chance to directly connect to nature and add balance to her intellectual work.  How did we get so lucky?  We are blessed by your friendship, Valentina!

Inside A GMO-Free Pig

Today on the farm we are a little sad while simultaneously feeling blessed.  Two of our American Guinea Hogs were farm-killed today by our trusted friends at Southern Oregon Fine Meats.  As far as killing animals goes, it went well.   Robert is a skilled marksman and butcher and to watch him at work makes me appreciate the money we pay him.

Petey and Russ were wonderful 15 month-old pigs.  They were never sick a day in their life and they loved to eat grass and roots and roll over for tummy rubs.   They were organic creatures.  We are full of gratitude for the nourishment these two healthy animals will provide our family and our farm friends.

I know it's a bit odd (some might say creepy), but I am always fascinated to look inside the animal we have cared for. I like seeing their healthy organs and symmetry of muscles and tissue. To appreciate the marvel of life, I feel you have to look death and consumption in the eye and know there isn't one without the other.

Today when the organs spilled out of the first hog, I remembered a presentation at RCC I attended by Howard Vlieger, an Iowa farmer who became disillusioned by the promise of GM crops.  He not only found that GM crops weren't as productive as promised, he uncovered farmers whose livestock had ill effects after beginning GM feed programs (piglet deformities, spontaneous abortions, stomach and intestinal health issues.) He shared with us anecdotal evidence of the harm caused by GM feed consumption through scientific studies and pictures of stomachs of pigs raised eating GM feed.  The big take-away from his presentation (besides GM feed is bad for pigs) was the carry-over implications for humans, through direct consumption of GMOs and indirectly through consuming animals fed GMO feed.  If GM feed causes sickness and disease and death in farm animals, common sense tells us that humans might want to be cautious about swallowing the lies that GMOs are safe.

Below are pictures of our pig's stomach.  Notice how the tissue is pink and healthy.  There is no sign of inflammation or necrosis.

Here is a picture of the stomach of a pig that was fed GM feed (not ours!)  You can see the stark contrast.  Granted, we don't have all the details about this animal, but those who have done the study did.  To read more about Howared Vlieger and his findings, follow this link. And if you want to get your science-geek on, check out the study done by Dr.Judy Carmen.

There is a lot, I mean A LOT, of information out there on the science of GMOs being perfectly safe.  There is A LOT of money behind GMOs - as in billions of dollars in profits (for real).  We are skeptical about money-driven science and that is why we raise our family, animals and produce GMO free.  

Feed Your Soul

"Wow, life on a little farm seems so peaceful and perfect.  I wish I could figure out a way to do this."

I remember wanting to fill my cup up with a life full of spirit and joy and mindfulness rather than working day in and day out just to pay bills and afford vacations and the "fine life" that others could provide for me with goods and services.  The idea of starting a brand new life was overwhelming, so I understand that longing I hear in the voices of those who share this sentiment with me.

When asked for advice on how to create a sustainable life, I remind the person asking that we are still working on our solutions.  It's a never-ending process that starts with a desire and ends when you give up.  One foot in front of the other.  One change at a time.  You can not read a book in one glance.  There are pages and chapters to digest.

I believe that the biggest obstacle for change isn't fear or the learning curve but rather prioritizing.  Admitting that the things we fill our lives with are there because we picked them, for some reason, on some level, and then realizing we must prioritize which ones we want guiding us. I think a lot of happiness comes down to priorities and the vulnerability to admit what is most important to your well being.

Fighting Parasites In Poultry

Parasites.  Worms.  In the gut, in the lungs, in the gizzards.  Ewwwww.

Most factory-style farms have to feed their chickens a constant stream of antibiotics and chemical wormers because the animals are living in filth and in such close quarters that the birds cannot fight off invading parasites and infections without it.  And everyone has heard about antibiotic resistance and how that carries over to we humans by direct or indirect exposure to antibiotics and how pesticides are linked to ill-health, so I'll skip that lecture, except to say that we take that risk seriously and do not feed antibiotics or pesticides to our birds.

I could go on and on about the different types of worms and infections and such that chickens can get but I'm drinking my morning tea and would rather talk about the positive side of life-sucking forces.  And that is their death. DEATH TO PARASITES!!!

This morning I whipped up a batch of organic parasite control for our birds.  I always like this day because I know that if there are any lurking parasites or infections in our flock, they are about to meet their doom. Doom and death!  Not something you typically hear on a blog about organic farming, so I'll say it again. DOOM AND DEATH!!!

Our worming regiment is done every thirty days to be sure we're killing the various cycles of parasites and bacterial infections. We include ingredients known to fight infections and parasites naturally.

Over the course of three days, we keep their clean drinking water dosed with Oregano Oil.  Our girls have a 2 gallon water trough and we put 6 drops of Oregano Oil in it.

We feed the following recipe to 45 chickens for their AM feeding (when they are hungry and sure to gobble it up) for three days in a row (I stick all ingredients, besides the oats, in a Vitamix with two cups of water for easy blending.)

4 c. Cooked Oats
2 T. Cayenne Chili Powder
2 T. Turmeric
2 heads of Crushed Garlic
1 T. Cinnamon
1 c. Pumpkin Seeds 
1 c. Diatamaceous Earth
5 drops Oregano Oil
5 drops Clove oil
30 drops Wormwood Tincture

After the three days, we feed them the following recipe for another three days to replenish their systems and provide an extra healthy boost:

4 c. Cooked Oats
4  Carrots shredded
½ c. Brewers Yeast 
1 T. Pro-biotic Powder
1 C. Kelp meal
1 C. Kombucha (or Apple Cider Vinegar)
1 C. Mint leaves (or 7 drops essential oil)

In the off times, we alternate adding in apple cider vinegar and food grade hydrogen peroxide to their drinking water as it works to keep their gut healthy, and a healthy gut is less likely to fall prey to parasites and infections.  We also sprinkle Diatamaceous Earth in their chicken coop & nesting boxes after cleaning up their droppings each morning.  When we have an abundance of cucumbers and pumpkins, we let them gorge on the seeds freely, as the seeds help paralyze and expel parasites.

And now a picture of happy and healthy chickens to clear the palate...

Got Weeds?

We do!

A very effective, low maintenance, non-toxic and non-chemical way to rid an area of weeds is through soil solarization.  Not only do you fry the weeds, you also can control soil-borne pests and all without herbicides and pesticides. (I hear three cheers from our pollinators!)

The method involves heating the soil by covering it with a plastic tarp for 4 to 6 weeks during a hot period of the year when the soil will receive the most direct sunlight. The top 6 inches of the soil will heat up to as high as 140°F, depending on the location. The plastic sheets allow the sun’s radiant energy to be trapped in the soil, heating the top 12 to 18 inches and thus a killing machine for weeds, pathogens, nematodes, and insects.

Last year we converted a weed patch into a new growing space and since we did it late season, we didn't have time to solarize the dirt before planting and boy howdy we chased the weeds!!!  Our plastic is now down and we intend to leave it in place through mid-May.  Just in time to plant pumpkins!

So how does the farm stand work???

THE SKINNY...
The farm stand is self-serve and open 8am – 8pm, Monday – Sunday (excluding holidays/vacation time).  If you need something specific, call or email ahead and we'll get back to you if we're able to accommodate you.  Look on this home page for “WHAT'S FRESH” currently.

WHAT'S FOR SALE?
We sell items to walk-in customers and weekly through a CSA subscription.  The refrigerator marked “FARM STAND” and any fruits, herbs, veggies left on surrounding tables are available for walk-in purchase.  The other refrigerators are reserved for storage and for CSA customers. If an item has a name-tag on it, please do not purchase it.

HOW TO PAY?
We have an honor system here at the farm and you can use the change bowl to leave your payment and make change.  You can pay with a check if you leave your phone number on the check.  We believe in the good-neighbor principle.  :)

WHAT IF I CAN'T FIND WHAT I'M LOOKING FOR?
If it's between 10am – 5pm, feel free to ring the dinner bell located by the backyard gate or holler out the back gate for one of us and if we're handy, we'll see if we can find extra in the garden for you.  (Please refrain from using the doorbell at the front of the house Monday – Thursday as Janell works from a home-office as a software consultant and is often on the phone with customers.)

Egg-cellent!!!

Word in the farmyard is the chickens have come off of winter strike! Our farm-fridge is full of a beautiful medley of colored eggs from our mixed flock:  cinnamon, brown, teal and sage and even a few speckled ones.

How are Kittleson Family Farm's eggs different from those eggs you've seen at the store? It starts with our chickens!  First, we feed only certified organic feed to our hens and they are never given hormones or antibiotics.  Okay, so that covers the organic standard.  But how are our organics better than store-bought organics?  Many people are under the assumption (thanks to excellent big-ag marketing teams) that Cage-Free and Free-Range means that chickens are running around in the sunshine eating bugs in a big green field, and unfortunately, that's not the case.  Those terms mean very little in the real world of a factory chicken.  Cage-free but living in compact, feces-filled rooms.  Free-range in a tiny space with 1,000's of other chickens packed in to accomplish certification.  That's a far-cry from what we imagine they are trying to sell us.

Our 40+ hens have a true free-range life.   We never use artificial lights to "force" them into thinking it's time to keep laying eggs.  By their own will, they come and go from their home and wander the woods and pasture on our little farm.  They eat bugs, jump in trees, chase each other and sneak into the garden daily.   We keep our hens way beyond what is considered production age.  One of our hens - the matriarch - is 8 years old and still laying!  Our eggs are always fresh,the yolks richly colored reflecting their sunshine & pasture life.  We are thankful for our girls and all they bring our farm.

Help yourself to the eggs in the farm-fridge or call to be sure we have some set aside with your name on the carton.  Our eggs are $5/dozen or $2.50 for a 1/2 dozen.

New Year = New CSA Season!

While most of you were busy sorting out your New Year's resolutions, we were busy pouring over seeds and the 2015 garden plan.  There is nothing more exciting to us than dreaming of Spring and Summer in the dark of winter.

This year's CSA season brings back all the garden yummies and a few fun changes, including Farm-Day and new options for prepared items such as fermented food and beverages, artisan breads and exciting sauces.   Farm-Pick-Up-Day invites you to visit the people, plants and animals that make-up Kittleson Family Farm as well as socialize with other CSA members, snack on some fresh garden tapas and take part in spontaneous fun.  Bring a bottle of cider or vino and stay a while!

Space is limited for our CSA program, so be sure to reserve your spot soon. Click on the tab marked 2015 CSA INFO for more details.  We look forward to sharing good food and good times with you!

What's does the garden grow???

	March	April	May	June	July	August	September	October	November
Arrugula	x	x	x	x			x	x
Asparagus		x	x
Basil			x	x	X	X	x
Beans				x	X	X
Beets								x	X
Bell Peppers					X	X	x
Blackberries				x	X	X
Brocolli	x	x						x
Bruschetta					X	X	x
Cabbage							x	x	X
Carrots		x	x	x
Cauliflower		x	x
celery		x	x					x	X
Chard	x	x	x				x	x	X
Chives		x	x	x			x	x
Cilantro	x	x	x	x			x	x	X
Corn					X	X
Cucumbers - Slicers					X	X	x
Cucumbers - Pickling					X	X	x
Dill Weed				x	X	X
Dill Pickles	x	x	x	x	X	X	x	x	X
Dried Herbs	x	x	x	x	X	X	x	x	X
Dried Mushrooms	x	x	x	x	X	X	x	x	X
Eggs		x	x	x	X	X	x	x
Fresh Wild Mushrooms	x	x	x					x	X
Garlic					X	X	x	x
Green Onion	x	x	x				x	x
Habernaro Peppers						X	x
Hot Sauce	x	x	x	x	X	X	x	x	X
Jalapenoes					X	X	x
Kale	x	x					x	x	X
leeks	x	x					x	x	X
Lemon Balm			x	x	X	X	x
Melons				x	X	X
Mint			x	x	X	X	x	x
Mixed Berries			x	x	X	X
Mixed Greens	x	x	x	x			x	x
Mustard Greens	x	x	x				x	x
Okra					X	X
Onion		x	x				x	x
Oregano			x	x	X	X	x
Parsley		x	x	x	X	X	x	x
Peas	x	x	x
Pepperoncini					X	X	x
Pesto					X	X	x
Plums				x	X
Potatoes			x	x			x	x
Pumpkins - edible								x	X
Radish - traditional	x	x						x	X
Daikon Radish	x	x						x	X
Raspberries		x	x				x	x
Roasting Peppers					X	X
Rosemary			x	x	X	X	x
Salsa					X	X	x
Serrano Peppers					X	X	x
Spinach	x	x						x	X
Strawberries			x	x			x
Summer Squash						X	x
Thyme				x	X	X	x
Tomatoes				x	X	X	x
Winter Squash								x	X
Zucchini				x	X	X	x