ready to eat right now:

arugula

beets, bull’s blood

beets, chiggoia

beets, dutch baby balls

beets, early wonder

beets, yellow

broccoli – last bits

carrots, scarlet nantes

celery

escarole

fava beans

kale, tuscan

leeks

lettuce, frisee

lettuce, red oak

mizuna

onions, red

peas, english wonder

scallions

snow peas

snap peas

spinach

strawberries

swiss chard, rainbow

turnips

herbs: basil (italian sweet), bay (laurel), burnet, chives, garlic chives, cilantro, dill, english thyme, espazote, garlic chives, lemon thyme, marjoram, mint (spearamint), oregano (greek), parsley (italian flat-leaf), rosemary (barbeque), sage (purple), tarragon (french), lemongrass

growing, but not ready to be eaten yet:

asparagus

beans, lima

carrots, kuroda

cucumbers, armenian

cucumbers, english

cucumbers, pickling

eggplant, japanese (ichiban)

figs, genoa

figs, kudota

figs, mission

grapes, red flame

grapes, thompson seedless

horseradish

melon, charentais

melon, canteloupe

melon, eden green

melon, minnesota midget

onions, red

onions, cioppolini

peppers,chocolate bell

peppers, red bell

peppers, jalapeno

squash, butternut (winter)

squash, zucchini (summer)

tomatoes, black krim

tomatoes, red grape

tomatoes, red zebra

tomatoes, stupice (heirloom)

tomatoes, early girl

tomatoes, yellow pear (heirloom)

tomatoes, black krim

tomatoes, crimson carmello

tomatoes, costuolo