Where has the time gone?!? It still feels like summer around here, so this has really snuck up on us.
For my visual folks, here's a calendar:
As you can see, we have only three weeks left! We're also unsure of the exact date for Squashapalooza, but since we don't have the same vehicle selection as in past years, we will likely only provide this option if you visit the farm.
We are strongly leaning toward Sunday, October 26, at the farm. However, we are also considering attending the market with the squash wagon on Wednesday, October 29, or offering an optional pickup on October 31 for anyone unable to participate on October 26.
Obviously, if we experience a major breakdown or other trouble, this plan may need to be revised; however, it remains the plan for now.
What is Squashapalooza?
A long time ago (email records show 2016), we grew an abundance of squash, pumpkins, gourds, and heirlooms. We wanted to offer these items to our CSA
farmily, because after all, you are the glue that holds our farm together. However, providing squash for 200+ people is no small feat! We had so many questions: Do we bring enough for everyone to take one or three? We only have one wagon. How do we reach everyone? Some squash can weigh up to 30 pounds, so hauling it around just to be damaged was a difficult decision.
pumpkin/squash wagon, circa 2019
Ultimately, we loaded our trailer with a variety of squash and drove to different CSA sites, hoping to unload what would otherwise be compost. And, lo and behold, it was a hit! A lot of folks came out and took a lot of squash, so Squashapalooza was born!
Squashapalooza is your chance to grab an heirloom squash, or three, or ten (depending on how many we have). In the past, this was either included in the final week of CSA or offered as a bonus week.
This year, since the weather and our crops are progressing nicely, we can offer this as a bonus to our Summer CSA members.
You are not obliged to participate in any way - it is our way of saying thank you to you!
Around the Farm
What a shift this week: we’ve finally finished harvesting all the winter squash (yes — every last one!), and now we’re turning full attention toward onions and potatoes. That said, the potato harvest is on a slight pause — it’s been a rough year for tubers — but we’ll keep pushing and hope for some redeeming yields yet. In the meantime, the onions (and soon the sweet potatoes) are taking center stage.
Papa Paul is driving the harvest out of the field. Each one of the black containers on the wagon holds a bounty of squash, gourds, or pumpkins! Photo credit: Cari B.
We also have something fun for you this week: our Veggie of the Week is the pawpaw — thanks to Dick Von Tersch in Williamston for supplying them. Pawpaws are native North American fruits, sometimes called the “Michigan banana” or “custard apple,” that have a creamy, custard-like texture and a flavor often compared to a mix of mango, banana, and citrus. They don’t keep long — fresh ones generally last only a few days — but when they’re ripe, they’re a treat best eaten soon or turned into ice cream, custard, or preserves. These will be offered unripe, so let them sit on the counter until they are soft and squishy, like an overripe banana.
We’re still in disbelief at how mild things are — no frosts in sight yet, and the fields are still buzzing. The forecast indicates highs in the upper 70s over the next few days, along with cool but not cold nights and low humidity. Why couldn't ALL of summer have been like this?!?! That kind of stretch is rare this time of year, and it’s keeping many crops lingering just a little longer than usual.
As we bask in this unusual warmth, we’re hustling to finish the onion harvest, continue curing squash, and prepare for pulling sweet potatoes a bit earlier than planned. Every season throws us its quirks, and this one is no exception — but we’re grateful for the bounty still rolling in and excited to keep filling your boxes with variety.
Thank you for joining us in the harvest. Stay tuned — we’ll be sharing winter share details very soon!
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 (likely only for the Friday/Saturday folks)
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- Cilantro, Dill, Lemongrass, 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- Red Curly and Dinosaur (Green Wagon or Titus)
Leeks- getting a bit smaller, but the supply is good for a month or more!
Napa Cabbage*- delicious and crunchy cabbage deliciousness.
Onions
Yellow
Red
Pawpaws!
Rainbow Chard
Shishito Peppers - 1 in 10 are hot!
Sweet Peppers-
Sweet Pepper Mix: a blend of bell peppers and sweet Italian frying peppers.
Lunchbox Peppers: Small and snackable!
Cubanelles: an Italian frying pepper that has a slight bit of heat and acidity.
Tomatillos- big and beautiful!
Tomatoes-
Farmer's Choice of Slicing and Heirloom Tomatoes.
Cherry tomatoes* from Green Wagon!
Turnips- Hakurei/Salad Turnips, to be specific. Sweet, crunchy, and lovely raw or cooked.
Winter Squash!
Acorn
Spaghetti
Honeynut*
Delicata*
For Sale:
Eggs are back!
Jam is back!
Veggie of the Week: Pawpaws
Pawpaws (Asimina triloba) are a truly native North American treasure — creamy, custard-textured, and often described as tasting like a blend of banana, mango, and pineapple. Because they bruise easily and spoil quickly, you’ll rarely find them in commercial grocery stores — they’re a local-only delight.
In Michigan’s wild and semi‑wild woodlands, pawpaw trees can be found in the southern lower peninsula and along river corridors. We've never personally found them wild, but they apparently exist.
Use them soon after harvest (or freeze the pulp) and consider recipes that let their delicate tropical notes shine. Below are four recipes or guides that use pawpaws:
Paw Paw Panna Cotta A delicate, chilled dessert that pairs pawpaw with cream and citrus — very suitable for Michigan’s late‑summer fruit tables. → From Forager Chef: https://foragerchef.com/paw-paw-panna-cotta/
Pawpaw Ice Cream A rich and tropical ice cream made with fresh pawpaw pulp — a sweet way to highlight Michigan’s most unusual native fruit. → From Hunter, Angler, Gardener, Cook: https://honest-food.net/paw-paw-ice-cream/
Pawpaw "Jam" (but really a "butter") A simple pawpaw jam made by simmering pawpaw puree with sugar, brown sugar, cinnamon, vanilla, and lemon juice — great for spreading or spooning over yogurt. I would consider this a fruit butter... → From Farmhouse on Boone: https://www.farmhouseonboone.com/pawpaw-jam-recipe/
Storage: Pawpaws are highly perishable and prone to bruising, so they should be handled with care. Ripe fruits can be kept in the refrigerator for about two to three days. For longer preservation, the pulp can be scooped out and frozen in airtight containers or freezer bags, making it easy to use later in recipes.
Usage Pawpaws are best enjoyed fresh by slicing the fruit open and scooping out the custardy flesh, while discarding the large seeds. The pulp can be used as a substitute for bananas or mangos in baked goods, smoothies, or custards. Pawpaws shine in desserts such as ice cream, puddings, and quick breads, but they also work well in savory applications like sauces and dressings. Freezing the pulp allows you to enjoy pawpaw flavor year-round in jams, ice cream, or baked dishes.
