Designed for a household of 3–4 people who eat out sometimes, or 1–2 people who cook most of their meals at home. Here's what the rhythm tends to look like across the season: June & Early July (Haji) - Tender, bright, and still full of spring energy. - Carrots - Beets - Gourment Salad Mix - Leafy Greens - Bok Choi, Kale, and/or Mustard - Specialty Radishes (Breakfast, Black, Korean) - Fresh Cut Herbs - Wildcards: Asparagus, Strawberries, Snow Peas, Garlic Scapes Mid July & August (Ipchoo) - Abundant, juicy, and made for gathering and preservation. - Tomatoes - Carrots or Beets - Gourment Salad Mix - Kale - Cucumbers - Sweet Peppers - Fresh Cut Herbs - Wildcards: Green Garlic, Specialty Melons (Chamoe, Bitter) September & October (Chubun) - Grounded, nourishing, and built for the pantry. - Beans - Tomatoes - Carrots or Beets - Gourment Salad Mix - Leafy Greens - Bok Choi, Kale, and/or Mustard - Specialty Radishes (Watermelon, Korean) - Sweet Potatoes - Fresh Cut Herbs - Wildcards: Eucalyptus, Chilis, Nogak Cucumbers, Chinese Cabbage