Winter CSA details are on hold while we evaluate payment methods and software.
Winter CSA Details so far:
1x a month or 2x a month delivery options, November-April
4 delivery spots: Meridian Market, Allen Market, the Farm in Leslie, and RT's home in Mason.
Share Types: Winter Veggies, Eggs (or Egg-Only no Veggies), Frozen Chicken, Mushrooms, Microgreens, Hydroponic Lettuce, and Granola.Bread is still pending.
Payment methods: Check, eCheck, Credit Card.
Around the Farm
It feels like we’ve reached the tipping point of the season. The air has that unmistakable edge — and the forecast says frost is likely midweek. That means it’s go-time for one of our biggest harvest pushes of the year: tomatoes, tomatillos, hot peppers, and sweet peppers are all coming in fast before the cold hits. We’ll be racing the weather and soaking in these last warm days while they last.
Paul is pulling back plastic to reveal small but mighty onions.
Even as we shift into fall mode, the farm still feels alive — flowers blooming, greens rebounding, and roots sizing up for storage. We’re harvesting, curing, and cleaning as quickly as we can, knowing that next week marks the final CSA pickup of the season. It’s always a little bittersweet: we’re proud of what the fields have given us, but it’s hard to say goodbye to the weekly rhythm of harvest and sharing.
We’re also making some significant behind-the-scenes transitions. The building where we’ve been storing produce is coming down soon (a necessary step before our next phase of infrastructure upgrades!), and we’re adjusting a few systems for winter — including payment processing. Starting this fall, Farmigo will no longer accept PayPal for CSA sign-ups, so please plan accordingly.
Winter CSA details will be heading your way soon. But we're being held up by the PayPal switch. We’re finalizing storage plans, coolers, and schedules — and we can’t wait to keep you stocked with Michigan-grown goodness through the cold months ahead.
Thank you for sticking with us through a season that’s been anything but predictable. Your support makes all the difference — through late nights, heavy harvests, and every surprise Mother Nature throws our way.
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 (we forgot to list these last week!)
Carrots- orange carrots without tops from Green Wagon Farm. Potentially the final week for a while.
Celery*- stronger and a little more hearty than grocery store celery.
Daikon Radishes- purple, red, green, or white may be available.
Garlic*
Herbs- varieties pending, but at least parsley! We hope to have Sage and more for you, we need to check at the farm :)
Hot Peppers-
Mild Mix with pasilla, Hungarian hot, jalapenos, and/or Anaheim
Medium/Hot Mix with habanero, serranos, jalapenos, cayenne, and a few habaneros.
Habaneros/Super Hots
Kale- on break
'Kossak' Kohlrabi- a giant kohlrabi that is great now or in a month. It is designed for extended storage and, unlike spring kohlrabi, can grow to a considerable size while maintaining a crisp texture without excessive stringiness or pithiness.
Leeks- getting a bit smaller, but the supply is good for a month or more!
Napa Cabbage
Onions
Yellow*
Red
Pawpawsfrom Dick Von Tersch in Williamston, Michigan.
Rutabagas* - fresh from the fall planting and looking stunning.
Shishito Peppers - 1 in 10 are hot!
Sweet Peppers-
Sweet Pepper Mix: a blend of bell peppers and sweet Italian frying peppers, along with a few cubanelles.
Lunchbox Peppers*: Small and snackable!
Cubanelles: an Italian frying pepper that has a slight bit of heat and acidity.
Tomatillos- probably the final week.
Tomatoes- final week!
A blend of traditional and heirloom, but heavily weighted toward regular slicing tomatoes.
Winter Squash!
Acorn
Spaghetti*
Honeynut*
Delicata
For Sale:
Eggs are back!
All varieties of jam are back!
Veggie of the Week: Winter Squash
The season of cozy flavors has arrived, and with it, the glorious bounty of winter squash — the sweet, dense, thick-skinned cousins of zucchini and pattypan. While summer squash are meant to be tender, harvested continuously, and eaten fresh, winter squash are built for the long haul — bred to store through the cold months and add warmth to our winter meals.
So no, letting a zucchini grow large won’t turn it into a butternut (if you've ever wondered!). These are distinct plants, each with its own season and charm. And right now, it’s winter squash’s moment to shine — from silky soups to caramelized roasts and stuffed, savory halves that feel like a meal and a hug all at once.
Here on the farm, we grow over 25 varieties of winter squash — from crowd-pleasers like butternut, acorn, and delicata to heirloom favorites like autumn frost, tetsukabuto, and North Georgia Candy Roaster. Each has its own flavor, texture, and ideal use, so this week we’re celebrating them all.
Winter squash are the unsung heroes of the cold months — versatile, nutritious, and able to store long after the harvest ends. Whether you’re roasting, stuffing, or turning them into soup, they’re a taste of sunshine stored up for winter.
Happy cooking, and may your kitchens smell like roasted squash and butter this week.
Recipe Ideas
Roasted Delicata Squash with Maple and Thyme
Sweet, nutty, and simple — the kind of recipe that turns a regular weeknight into fall on a plate. This one uses a touch of maple syrup, olive oil, and fresh thyme for a caramelized, aromatic finish.
Savory Stuffed Acorn Squash with Sausage and Apples- A Titus Farms favorite!
Halved acorn squash become edible bowls filled with sausage, apples, onions, herbs, and a little cheese — hearty, balanced, and deeply autumnal. It’s equally good with chicken sausage or a vegetarian grain and mushroom mix.
A lighter take on pasta night! Once roasted, spaghetti squash transforms into delicate strands that beautifully soak up butter, garlic, and Parmesan. Add sautéed greens, mushrooms, or a squeeze of lemon for brightness.
A cozy, creamy soup that highlights honeynut’s natural sweetness without turning overly sweet. Roast the squash, then blend with aromatics and coconut milk for a smooth, comforting bowl that’s perfect for cold days.
Winter squash are nature’s perfect storage crop — built to last through the cold months. Store them in a cool, dry, and dark place (around 50°F), such as a basement, mudroom, or unheated pantry. Under ideal conditions, most varieties will keep for 3–4 months, and their flavor actually improves over time as starches convert to sugars. Avoid storing near apples or pears, as the ethylene gas they release can cause squash to deteriorate faster.
Once cut, wrap tightly in plastic wrap, foil, or beeswax wrap and refrigerate for up to a week. For longer storage, cook the squash (roasted or steamed) and freeze the purée in airtight containers or freezer bags.
Usage
Winter squash are incredibly versatile — their dense, sweet flesh shines in both savory and sweet dishes. Try roasting cubes for salads, grain bowls, or side dishes; blend cooked squash into soups and sauces; or mash it as a nutrient-rich substitute for potatoes. The purée is excellent for pies, muffins, curries, and even pancakes. Delicata and honeynut squash can be eaten with the skin on, while thicker-skinned varieties, such as butternut or kabocha, are best peeled or scooped after cooking.
With such variety, there’s no wrong way to enjoy winter squash — whether caramelized in the oven, simmered in soups, or puréed into cozy fall comfort foods.
And don’t toss those seeds — rinse, season, and roast them just like pumpkin seeds for a crunchy snack.
