This is a tough question to answer because it’s a little different every year, and every year, it seems, something will fail altogether. With that in mind, here is a general list:
Arugula, Baby bok choi, Baby Carrots, Basil, Beets, Broccoli, Brussel Sprouts, Cabbage, Cantaloupe, Carrots, Celeriac, Chard, Cherry Tomatoes, Chives, Cilantro, Cucumbers, Dill, Eggplant, Endive, Fennel, Fingerling Potatoes, Flowers, French Fillet Beans, Frisee, Garlic, Green Beans, Green Peppers, Hakurei Turnips, Heirloom Tomatoes, Hot Peppers, Kale, Leeks, Lettuce, Melons, Mesclun, Mint, Onions, Oregano, Parsley, Parsnips, Pea Shoots, Peonies, Potatoes, Pumpkins, Radicchio, Radishes, Red Cabbage, Red Peppers, Romano Beans, Rutabaga, Sauerkraut, Scallions, Spaghetti Squash, Spinach, Summer Squash, Thyme, Tomatoes, Turnips, Watermelons, Wax Beans, Winter Squash, Zucchini
Keep in mind that there are many different varieties of these vegetables. For example, although we list “lettuce” we actually grow around twenty different varieties of lettuce over the course of the summer. Some varieties do better in the cool spring and fall, and others like the heat of summer. When you take that and the flowers into consideration, each year we grow around 250 different varieties of flowers and vegetables.
It is also important to understand that not all vegetables will be available all season. Some, like mesclun and arugula are available year round. Some, like chard and kale are available almost all summer. But many, like tomatoes, potatoes, and winter squash need much of the growing season to mature, so they won’t be available until later in the season.