As school goes back into session, and schedules change, we want to make sure you get what you want and need and that CSA is never a burden.
If you need to miss your regular CSA distribution, you have a couple of options, including donating the share or having a friend pick it up.
But it's easy to switch locations or hold your share!
Switch your CSA day! You can make this change permanent or switch a single distribution/week.We have pick-ups on Wednesday-Saturday each week. You can switch your location within your account; please do so before you place your order for the week.
Please see our 2025 Handbook, and search for "Vacation" or "Delivery Hold" to see our complete explanation and in-depth how-to.
Around the Farm
After weeks of hot, sticky weather, we’re finally looking forward to some cooler days ahead—and the timing couldn’t be better. The last week of sweet corn is here, so savor those golden ears while you can! Watermelons are beginning to ripen right alongside, promising juicy refreshment for the late-summer heat.
A ranger-load full of CSA bouquets and a few sunflowers.
The first blush of tomatoes is trickling in—just enough to tease us of what’s to come—but soon we’ll be swimming in slicers, cherries, and heirlooms. And thanks to the rain last night, our fall crops are perking right up. Cabbages, carrots, and other cool-weather favorites loved the drink, and we’re grateful that the storm brought no damage.
Farming in August always feels like a pivot point—the end of some crops, the start of others, and the constant work of keeping up with everything in between. While we’re a little tired from the season’s pace, this week feels like a sweet spot: corn to close out the summer, melons to keep us refreshed, and the promise of tomatoes and fall harvests just around the corner.
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 take a look at your CSA Account in Farmigo to see 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:
Basil - Italian, Lemon, and Thai are available.
Bulk basil is also available! Look in the "Bulk Items" section. One grocery bag of field-run (uncleaned, unsorted) basil is just $5.
Limited time! Probably 2-3 more weeks, and then the basil may begin to decline.
Beets- red beets, without the tops.
Cabbage- Green and (finally) some mini red heads. There may be a few cone-head cabbages mixed in as well.
Carrots*- orange carrots without tops from Green Wagon Farm.
Eggplant*- Mini, Skinny (Japanese/Asian-type) or Round (Italian). The Italian-type is still pretty small; you may receive two if this is the case.
Fennel- a lovely black licorice flavored treat.
Fresh Garlic- beginning to dry down a bit now, but still juicy.
Green or Purple Beans?- the Yoders are low on beans, but ours are starting to come in! We will harvest tomorrow and have a better idea. The first picking is always a little unknown.Beans* will likely be in the Farmer's Choice if there's enough.
Herbs- Cilantro, Pickling Dill, Fern Dill, Summer Savory, and Stevia.
Hot Pepper Mix*: A blend of some of our favorite mild to medium peppers, including but not limited to jalapeno, chilaca, Hungarian hots, and anaheim. You will not see something like a habanero in this mix.
Kale- Siberian, Green Curly, and Red Curly. Dino is on a break!
We had quite a few bugs on the kale last week (and didn't realize it until it was too late! So, they've been treated for bugs, and we'll be washing the kale this week before it goes into your box.
Muskmelons!*-aka cantaloupe. You will probably receive two smaller 'Sugar Cube' melons that are super sweet and tasty! If you like them really ripe, leave them on the counter for a day or so before you cut them.
Napa Cabbage- likely for the last time until the fall planting.
Okra - a weird-ish veggie to some, but a staple in many southern recipes. If green beans are in short supply, this may be in the Farmer's Choice.
Potatoes, Red!*- from our farm! Various sizes and washed.
Rutabaga- still in storage from 2024!
Shishito Peppers - 1 in 10 are hot!
Summer Squash*- a mixed bag of green or yellow zucchini, summer squash, and cousa that is around a pound or 3-5 pieces.
Sweet Corn!* - Bicolor (yellow and white). For the FINAL WEEK!
Why such a short season? Sweet corn takes a lot of land, nutrients (Nitrogen specifically), and spraying. As the season goes on, it gets harder to raise sweet corn organically due to bug pressure. This corn is non-GMO, so it requires more spraying, too.
Torpedo Melon- Limited quantities of an odd Korean melon that is crispy and refreshing but not sweet.
If/Maybe Items:
There are a few items that we need to inspect at the farm, but we forgot about yesterday:
Onions! We think the sweet ones are starting to dry down, but we aren't sure if time or availability will be the deciding factor.
Beans! There are a few green beans, but the purple and flat pods are still in limbo. It may be a mix of all three.
Cherry Tomatoes! Last Thursday brought our first actual harvest, so we hope there are plenty more ripened by Tuesday that we can count on. Weekend folks might see these.
Watermelons! They are ripe, but I don't think we'll have time to harvest them. If this changes, the weekend folks might see these, and most likely everyone, by next week (they should continue for 2-3 weeks).
Items for Sale:
Fresh eggs
Jam: Blueberry, Raspberry, and Strawberry
Bulk Basil
Veggie of the Week: Eggplant
Eggplant is one of the most versatile vegetables in the summer kitchen—creamy when roasted, meaty when grilled, and the star of so many comforting dishes. The secret is to cook it long enough to bring out its silky texture—underdone eggplant can be spongy and bitter, but done right, it’s downright delicious.
Eggplant comes in many shapes and sizes—from tender-skinned minis that roast quickly, to thin and long Asian varieties that tend to be mild, and larger, globe types bring heft for grilling or stews.
Another go-to is ratatouille. Not just the movie! It’s a rustic French stew of squash, peppers, eggplant, and tomatoes simmered together until the flavors meld. Think of it as a method more than a recipe—use what you have, and keep the ratios balanced. Once Upon a Chef has a great version to start with, and with pics.
And for something unexpected: pulled eggplant BBQ. The roasted flesh shreds beautifully into smoky, tangy strands that mimic pulled pork. It’s a clever vegetarian option for summer cookouts, and one we’re excited to try. Here’s the recipe from Tasty.
Finally, eggplant parmesan is a beloved classic for good reason—layers of crispy breaded slices baked with tomato sauce and cheese. It’s hearty, satisfying, and a perfect way to showcase peak-season eggplant. Try this version from Simply Recipes
Whether you roast it, stew it, bake it into comfort food, or even barbecue it, eggplant is a vegetable that rewards creativity. Don’t be afraid to experiment—it’s more forgiving than you think!
Eggplant Storage and Tips
Storage: Keep eggplant at cool room temperature if you’ll be using it within a day or two, as it bruises easily in the fridge. For more extended storage, place it in the crisper drawer in a perforated plastic bag—use within 4–5 days. Avoid cutting until you’re ready to cook, since the flesh browns quickly once exposed.
Use: Eggplant shines when roasted, grilled, or sautéed until tender. Salting slices before cooking helps draw out moisture and reduce bitterness, especially with larger globe varieties. Try it in spreads, layered casseroles, hearty stews, or even as a meat substitute in BBQ and pasta dishes. Its mild flavor makes it a natural companion to tomatoes, garlic, olive oil, and herbs like basil and oregano.
