This session will include the end of summer including plenty of tomatoes, okra, beans, cucumbers, and summer squash; and will transition to include carrots, turnips, radishes, kale, Swiss chard, collard greens, microgreens, broccoli raab, garlic, green onions, celeriac, Chinese cabbage, sweet potatoes, winter squash, herbs, and SPINACH. Your weekly share will include 7-10 items.

The Fall Session runs from September 18 through November 20.