We managed to bring in some of the winter squash this past week, but there are still tons more waiting in the fields—literally. Harvesting and moving it all takes time, but it’s a comforting sight knowing those sturdy fruits will carry us deep into winter. Currently, there are fifteen 4'x4'x4' bins filled with winter squash, and we're only about a quarter through the field. The butternut, acorn, spaghetti, honeynut, autumn frost, tetsukabuto, kabocha, and weird heirlooms are never-ending.
Spaghetti and butternut are coming in dirty from the field. We'll wash these up and have them ready for you!
Meanwhile, our potato harvester is up and running, and we’re hopeful that this week will bring more spuds safely tucked away for winter storage. Our crop isn't going to be as productive as in previous years, but we are hopeful some of the varieties will turn out.
Even as we lean into autumn tasks, the fields are still buzzing with life. Thanks to the lingering warmth, flowers and many of our summer crops continue to thrive. A light rain fell on Sunday, but it was barely enough to settle the dust—we’ll be watering often this week to keep everything growing strong.
On the infrastructure side, Justin is making progress on the new hoophouses we’ve been piecing together over the summer. Each one adds more growing capacity for the months ahead, and finishing them is a big step toward our winter goals.
Speaking of which, our Winter CSA plans are coming together nicely. We expect to share full details soon, with a rollout right around October 5.
It’s a busy and hopeful stretch: part harvest rush, part building season, and part looking forward to what’s next.
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- from our friend Cory at C&S Family Farm.
Gala*
Blondee- a spicy gala-like blonde apple
Beets- red beets, without the tops. One more week!
Cabbage, Savoy*- a crinkly head that has a few layers stripped off, so it's almost white.
Carrots- orange carrots without tops from Green Wagon Farm.
Celery- stronger and a little more hearty than grocery store celery.
Daikon Radishes*- purple, red, green, or white may be available.
Garlic
Herbs-Lemongrass (on break), Curly or Flat-Leaf Parsley, and Stevia.
Hot Peppers-
Mild Mix with pasilla, Hungarian hot, jalapenos, and/or Anaheim
Medium/Hot Mix with habanero, serranos, jalapenos, cayenne, and/or cherry bomb
Jalapeños
Poblanos
Kale- Green Curly and Red Curly. All others are on a break!
Leeks- getting a bit smaller, but the supply is good for a month or more!
Onions
Yellow
Red*
Potatoes, Farmer's Choice- Various sizes and washed.
Shishito Peppers - 1 in 10 are hot!
Sweet Peppers-
Sweet Pepper Mix: some bell peppers and some sweet Italian frying peppers mixed in!
Lunchbox Peppers: Small and snackable!
Cubanelles: an Italian frying pepper that has a slight bit of heat and acidity.
Tomatillos*- big and beautiful!
Tomatoes-
Regular Red Slicers- 1-pound bags (about 2-3 tomatoes each share)
Heirlooms*- 1-pound bags (1-3 tomatoes each share)
Winter Squash!
Acorn*
Spaghetti
Where are the other varieties? Some kinds need a little time to cure before they can go home with you. Varieties we will offer in the future:
Butternut, Delicata, Honeynut, Pie Pumpkins, Dumpling, and more!
Things on a Break:
Collard Greens
Dinosaur, Siberian, and Red Russian Kale
Eggplant
It needs a little time to get bigger and recover from the drought.
Okra
Cherry Tomatoes
Lemongrass
Eggs for Sale
Our egg supply is running very tight. So, for a little while, we won't have anything for sale in the store or, likely, even at the market.
Veggie of the Week: Daikon Radishes
Daikon radishes bring a crisp, refreshing flavor and versatility to the kitchen throughout the winter. The long, white, or purple types are mild and crunchy when raw, mellow when roasted, and are perfect for soups or stir-fries.
These radishes are typically only offered in fall, as they get sweeter as the weather cools and take a long time to mature, compared to the red radishes of spring. We also grow a variety of different colors and types of Daikon. The traditional Chinese daikon is longer and only comes in white. The shorter, Korean-style daikon is being offered this week and comes in white, red, green, or purple. The reds are slightly hotter than the white, but still wonderful.
When in doubt, roast them or pickle them! Whether sliced into soups, crisped into fries, or pickled quickly, daikon adapts beautifully to a variety of dishes.
Recipe Ideas
Vietnamese Pickled Daikon & Carrots (Đồ Chua)- for Banh Mi! – Bright, crunchy, and perfect for sandwiches, rice bowls, or tacos. Consider using red or purple radishes in this, too! https://www.seriouseats.com/pickled-daikon-and-carrot-do-chua
Miso Roasted Daikon – Savory, caramelized roasted daikon with a miso-garlic glaze. The recipe calls for one large daikon, but ours will be smaller, so adjust accordingly. https://pickledplum.com/roasted-daikon/
Mooli ki Sabji (Indian Radish Stir-Fry) – Quick spiced stir-fry with radish (and optional greens); great with rice or flatbread. The recipe calls for "white radish", but any color daikon would be fine (and beautiful!) https://www.vegrecipesofindia.com/mooli-ki-bhurji-punjabi-mooli-bhurji/
Storage and Usage Tips
Storage: Store daikon radishes in the refrigerator, ideally in a plastic bag or wrapped in a damp towel to keep them crisp. They can last for a couple of weeks this way. If your daikon comes with greens attached, trim them off and store separately—the greens wilt quickly but can be cooked like other leafy greens.
Use: Daikon can be eaten raw, roasted, sautéed, or simmered in soups and stews. Roasting mellows their flavor and softens their texture, while thin slices add a crisp, peppery bite to salads and stir-fries. Pickling is another easy way to enjoy them—adding brightness to heavy meats, sandwiches, or rice bowls.
Farm dog Bailey is diligently checking the ornamental/heirloom squash for any mouse damage. The quality control dog says, "It's harvest time!" However, she would appreciate cooler weather to perform her duties, as a swim in the puppy pond was needed immediately after this photo.
Ordering Schedule 2025
If you pick up on Wednesday or Thursday:
Noon Sunday to 12:00 am Tuesday (end of day Monday).
You should see an automatic reminder email on Monday morning.
Note: the store opens at noon, even before you see this email.
If you pick up on Friday or Saturday:
From 12:00 am Wednesday (end of day Tuesday) to noon Thursday.
You should see an automatic reminder email on Wednesday morning.
