The season is shifting before our eyes, with the equinox on September 22 not far away. This week, we’re hoping to harvest either all of the winter squash or potatoes—a big milestone each year. The fields are dotted with pumpkins, acorns, butternuts, and more, all cured by the sun and ready to be brought in. Whether we’ll have the time to clean, sort, and store them properly right away is another question, but they’re ready and waiting.
Cover crop seed in the hopper, ready to build our soil for next year's crops!
Meanwhile, some of the tomato plants have finally given up, though a few are still hanging on. We’re hopeful for at least one more week of tomatoes, but basil has officially bowed out for the season (a sad goodbye for us, too!). Watermelons are in their final week, and other summer fruits are tapering off, marking the true end of summer abundance.
The flowers, however, are just hitting their stride. Gladiolus are really pouring in—rich purples and bright pinks especially—and the dahlias are beginning their colorful show.
On the horizon, there’s plenty to look forward to. Sweet potatoes are nearly ready, and the onions are due for actual harvest. Out in the fall fields, Brussels sprouts are swelling, broccoli and cauliflower are building heads, and cabbages (green, Napa, red) and even rutabagas are steadily filling in. Kale and lettuce will carry us into the cooler days as the farm shifts from summer to fall.
It’s a season of both endings and beginnings, and while we say goodbye to watermelon and basil, we welcome the heartier crops that will see us through autumn.
The Menu
Credits for Veggie Shares: 30 for Standard/EOW, 60 for Large Shares
All other shares are not customizable and are therefore not reflected in the store. Please review your CSA Account in Farmigo to view your Share options and schedule.
Items in Red with an asterisk* are the Farmer's Choice for this week. If you forget to customize, this share is yours.
Available for this Week's Veggie Shares:
Apples- our friend Cory at C&S Family Farm has Gala apples for us!
Beets- red beets, without the tops, likely the final week for a while.
Carrots- orange carrots without tops from Green Wagon Farm.
Celery*- stronger and a little more hearty than grocery store celery.
Collard Greens*- a hearty cooking green!
Eggplant - the three types have returned!
Mini and Italian only.
Limited Quantities available of each, and one type may be substituted for another if quantities are low.
Garlic - thoroughly dried and storable outside the fridge.
Herbs- Lemongrass, Curly or Flat-Leaf Parsley, and Stevia.
Hot Peppers*-
Mild or Medium/Hot Mix
Jalapeños*
Poblanos
Kale- Green Curly, Red Curly, and Dinosaur Kale.
Leeks*- a lovely, gentle-onion-flavored veggie that is great in soups, roasts, or replacing onions in most recipes.
Okra - a southern and Indian staple. Supply is dwindling as the days shorten.
Onions, Yellow!*- they are finally starting to dry down. Small in size, but still has a strong taste. These are more "storage" type onions- so not exactly sweet.
Potatoes, Farmer's Choice* - Various sizes and washed.
Shishito Peppers - 1 in 10 are hot!
Sweet Peppers- We grow a variety of sweet peppers (labeled "sweet" because they have little to no heat, but may not be sweet yet).
Sweet Pepper Mix*: some bell peppers and some sweet Italian frying peppers mixed in!
Lunchbox Peppers: Small and snackable! (Limited)
Cubanelles: an Italian frying pepper that has a slight bit of heat and acidity.
Tomatillos- just starting! Salsa verde is in season.
Tomatoes-
Cherry Tomato mix*
Regular Red Slicers- 1-pound bags (about 2-3 tomatoes each share)
Heirlooms- 1-pound bags (1-3 tomatoes each share)
Watermelons- super small now and getting toward the end of their storage life!
Seedless (Red or Orange) or Seeded (Red)
If/Maybe Items:
Green Beans from Wilbur Yoder- we need to talk on Monday morning, and then we'll know :)
Items for Sale:
Fresh eggs
Jam: Blueberry, Raspberry, and Strawberry
Veggie of the Week: Sweet Peppers
Just like hot peppers, there’s a whole world of sweet pepper varieties out there.
While bell peppers are the most familiar in grocery stores, the real fun begins when you branch out into the Cubanelle, Lunchbox, and Italian Frying Peppers that you’ll find right here at the farm. Each variety has its own shape, sweetness, and best use in the kitchen — from stuffing to roasting to snacking right out of hand.
Did you know almost all peppers start green? With time, they ripen into reds, yellows, or oranges — just like tomatoes.
That extra ripening is why the fully colored peppers are both more prized and harder to find. They take more time on the plant before they’re ready to pick, which makes them extra special this time of year.
Sweet peppers feel like one of the last big tastes of summer, and they bridge beautifully into fall cooking. Right now, they’re pairing exceptionally well with other things in season — tomatoes, leeks, eggplant, kale, potatoes, and even watermelon. Here are some fresh recipe ideas to enjoy this week:
Recipe Ideas
Stuffed Peppers— Classic baked stuffed peppers are endlessly customizable with grains, potatoes, kale, or cheese.
Peperonata (Italian Stewed Sweet Peppers) — A traditional dish of peppers slowly cooked with onions, tomatoes, garlic, and olive oil. Serve warm with pasta, atop toasted bread, or alongside roasted meats.
To store: Refrigerate peppers unwashed in a sealed plastic bag in the refrigerator drawer for 1-2 weeks.
To freeze: Wash and dry peppers. Freeze whole or cut into bite-size pieces and place in a ziplock freezer bag, removing as much air as possible. Peppers will soften when thawed, so take out only the amount you need and use them in recipes where their crisp texture is not necessary. You can also dry peppers in a food dehydrator.
To use: For greatest nutrition retention, eat peppers raw. You can also roast or grill peppers very easily.
