Summer CSA 2025: Week 8

What is being picked up this week?
Weekly Shares
Schedule B

Flower Shares (Weekly + Schedule B)

Not Picked Up:
Schedule A and Monthly Shares

Hi Reader,

It's watermelon time! Be sure to have a sturdy bag with you, as watermelons are sometimes outside of the box, to avoid squishing any tomatoes.

Also, contrary to a poorly communicated social media post, we do not yet have Winter CSA open. Sign-up begins in October, and pickups start in November- we'll have more details in about a month.

Around the Farm

We’ve officially crossed the halfway point of the CSA season—Week 8 of 15!

Time really does fly when the fields are this full.

The shift to cooler weather has been a welcome change, giving both us and the crops a bit of breathing room. Fall plantings are settling in nicely, and we’re already imagining the hearty dishes they’ll bring later this year. We aren't quite ready for PSL (Pumpkin-Spiced-Latte) season, though... but we may break out the flannel.

About half of our watermelon harvest for 2025.

Right now, though, it’s all about watermelons—and there are plenty. They typically ripen all at once, giving us a wave of sweet, juicy fruit that feels like summer’s grand finale. We primarily grow seedless varieties, but tried a few seeded varieties for fun this year, too.

The winter squash are really coming along, and the sweet potatoes are waiting underground and growing bigger every day. In roughly a month, it will be their time to shine! Sadly, some summer crops have run their course—cucumbers and zucchini have succumbed to disease, the muskmelons are starting to dwindle (though we’ll still have a few at market), and the sweet corn is officially done.

And yet, it doesn’t quite feel like fall just yet. The watermelons are still pouring in, and with nearly 5,000 tomato plants loaded with green fruit, we know there’s a tidal wave of ripening ahead. Because our tomatoes went in late this year, we haven’t fully entered tomato season—but when they do come on, they’ll come in strong. It’s a reminder that even as some crops fade, others are just getting ready to take the spotlight.

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, Purple, 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 more weeks, and then the basil may begin to decline.
Beans*- our own plantings of our favorites!
- This week, a mix of all three is offered, but we may offer these separately next week or at the Farmer's Market:
  1. Regular green beans: slender and delicious.
  2. Purple beans: the same as green beans, but purple on the outside. They turn green when cooked, though :(
  3. Flat-pod, Roma or Romano-type green beans. These flat and broad beans are full of flavor! Our good friend Marjorie at Stone Cloud Gardens introduced us to these in the 1990's and it began a bean journey.
Beets- red beets, without the tops.
Cabbage- Green and Red* heads. Just about done until our fall plantings come in!
Carrots- orange carrots without tops from Green Wagon Farm.
Celery- it's back! We've let it get a little bit bigger, but it's still a much different experience than grocery store celery for sure!
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.
Garlic- thoroughly dried down and storable outside of the fridge.
Herbs- Cilantro, Dill, Summer Savory, and Stevia.
Hot Pepper Mix: A few 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- Green Curly, Red Curly, and Red Russian Kale. Dino is on a break!
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- see below for recipes!
Potatoes, Red*- Various sizes and washed.
Rainbow Chard- from Green Wagon farm.
Shishito Peppers - 1 in 10 are hot! (And CSAers are reporting they are VERY 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).
- Bell mix*: primarily green (unripe) bell peppers, but may have 1-2 sweet (ripe) peppers mixed in.
- Cubanelles: an Italian frying pepper that has a slight bit of heat and acidity.
Tomatoes!- for this week, Cherry Tomatoes* only, likely starting with heirloom tomatoes next week.
Torpedo Melon- Limited quantities of an odd Korean melon that is crispy and refreshing but not sweet.
Watermelon*- We have three varieties to offer this week:
- Orange Seedless
- Yellow Seedless
- Red Seedless
- Coming next week: red with seeds!
- Also, we may not provide every kind every week, but we hope to have watermelons for 2-3 weeks.

If/Maybe Items:

Onions? - We believe the Yoder family is ready to begin offering their crop, ours isn't ready yet, but it won't be long!
Tomatillos? - We have a large wholesale order for this week, so we aren't sure if we'll have enough until Monday. The weekend folks will likely see them, though!

Items likely done for Summer 2025:

Cucumbers: disease has taken over. Fare thee well, cucumbers!
Zucchini: the same thing that affects cucumbers also hits the zucchini. It held out, but the trickle we're getting now isn't enough for CSA.

Items for Sale:

Fresh eggs
Jam: Blueberry, Raspberry, and Strawberry
Bulk Basil

Veggie of the Week: Okra

Okra is one of those crops that pops up in kitchens around the world. In the American South, it’s fried or added to gumbo to add body. Across the ocean, in Indian cuisine (where it’s called bhindi), it’s stir-fried with onions, tomatoes, and spices for a quick, flavorful side. Whether you lean Southern or South Asian, the same little green pods adapt beautifully.

But, beware, many people consider it "slimy"- the main characteristic that makes it beautiful for thickening your gumbo.

If you’re worried about “slime,” cook okra hot and fast (grilling, roasting, stir-frying) rather than low and slow. Acidic ingredients like tomatoes or vinegar also help keep the slime at bay.

Here are some recipe ideas for this loved veggie:

Smashed Oven-Fried Okra- Warm and crunchy—Southern-style comfort at its best. Try roasting or air-frying with a bit of olive oil for a lighter twist. Try this recipe from Southern Living.
Bhindi Masala (Indian Spiced Okra)
Sauté okra with onions, tomatoes, and spices like turmeric, cumin, and coriander. Serve with rice or roti for a vibrant Indian-style side. Try this version from Cook with Manali!
Or, try a fusion of these dishes with a Tomato & Okra Stew. Simmer okra in tomato, garlic, onion, and spices—either mild or with curry powder. Spoon over rice or serve as a comforting side! Try Dash of Jazz's recipe.
If you're feeling adventurous, you could always try Gumbo! A family favorite- everyone has their way of doing it, but here's a good start: Chef Billy Parisi's Gumbo Recipe.

Okra Storage and Tips

Storage: Keep okra in a paper bag or wrapped in a paper towel inside a plastic bag in the fridge. Use within 2–3 days for the best flavor and texture—it doesn’t like to sit around too long.

Use: Okra is almost always cooked before eating—it’s not usually eaten raw, since the texture can be a bit tough and the flavor stronger when uncooked. The pods should be rinsed gently and patted dry (moisture increases the “slime”), then trimmed at the stem end. From there, they can be left whole for roasting or grilling, or sliced into rounds for stir-fries, stews, and curries.

In the American South, okra is often breaded and fried, or stewed with tomatoes. In Indian cuisine, it shines in dishes like bhindi masala, where it’s sautéed quickly with spices.

Okra also pickles beautifully, staying crunchy with a tangy bite. However you use it, the key is to cook it hot and fast, or pair it with acidic ingredients like tomatoes or lemon juice to balance the texture.

You can find more tips and tricks here, in our handy storage guide.

Pic of the Week