It's watermelon time! Be sure to have a sturdy bag with you, as watermelons can sometimes be outside the box, to avoid squishing any tomatoes.
Around the Farm
September is here, and with it, a taste of cooler weather—even though summer isn’t done with us yet. The shift in the air is refreshing, and while we’d welcome some much-needed rain, the fields are still charging ahead. Tomatoes are just starting to roll in (finally!), and we know there’s a tidal wave of red, gold, and purple fruit still to come.
A beautiful harvest of celery!
Out in the fields, the focus is shifting: potatoes are ready for harvest in earnest, celery is looking beautiful, and cover crops are beginning to go in—building soil health for next year while the last of the summer crops fade. Fall carrots and cabbage are scheduled to get their turn at weeding soon, keeping us busy as ever.
It’s also the time of year when the crew starts to feel the season in our bones. The long days are catching up with everyone, but good food and high spirits about the fall harvests ahead keep us pressing forward. Farming is always a marathon, but this stretch—where summer overlaps with fall—is a special kind of busy.
On a personal note, Rose—my mom and one of Titus Farms’ founders—turns 80 this Wednesday! She’ll be at CSA pickup, which probably isn’t her idea of the perfect birthday party, but farm life doesn’t pause for summer birthdays. If you see her, be sure to wish her a happy birthday!
We plan to have a sugary treat for her and everyone there to enjoy 😉
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:
Basil - Italian/Green is on a break! Purple, Lemon, and Thai are available, though.
Beans*- our own plantings of our favorites, plus green beans from Wilbur!
This week, a mix of all three is offered, or, if we're short, we may have to give everyone just green.
Regular green beans: slender and delicious.
Purple beans: the same as green beans, but purple on the outside. They turn green when cooked, though :(
Flat-pod, Roma or Romano-type green beans. These flat and broad beans are packed with a rich, bean-like flavor.
Dragon's Tongue beans: sweet and lightly bean-flavored.
Beets*- red beets, without the tops.
Cabbage, Red- for the last time until the fall planting is in!
Carrots- orange carrots without tops from Green Wagon Farm.
Celery*- stronger and a little more hearty than grocery store celery.
Eggplant - on break this week until we get some rain!
Garlic - thoroughly dried and storable outside the fridge.
Herbs-Lemongrass (new!), Parsley, Summer Savory, and Stevia.
Honeydew Melon!- There aren't a lot of them, so this might only be offered for one week. Orange inside and white or yellow on the outside.
Hot Pepper Mix- Choose from Mild or Medium/Hot!
Kale- Green Curly, Red Curly, and Dinosaur Kale.
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.
Potatoes, Farmer's Choice- Various sizes and washed.
Shishito Peppers - 1 in 10 are 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.
Tomatillos- just starting! Salsa verde is in season.
Tomatoes-
Cherry Tomato mix
Farmer's Choice Mix*:likely a blend of heirloom and slicing (traditional red) tomatoes. 1-1.5 pounds per share, or about 1-4 tomatoes. These are a mix of hoophouse and field-grown.
Watermelon*- We have three varieties to offer this week:
Orange Seedless
Yellow Seedless (limited)
Red Seedless
Red w/Seeds*
If/Maybe Items:
Apples? Our usual apple-growing friends have begun their harvests.
Items likely done for Summer 2025:
Cucumbers, Zucchini, Sweet Corn, Muskmelons, and maybe Basil
Items for Sale:
Fresh eggs
Jam: Blueberry, Raspberry, and Strawberry
Veggie of the Week: Hot Peppers
We probably grow too many peppers. Honestly, it’s a bit of an addiction—but one we’re not quite ready to kick. Until then, enjoy the results of our spicy hobby!
Identification
That’s the hard part! Many of you have seen our “Heat Guide” sign at the market, but even then, it can be confusing. The size, color, and ripeness of a pepper can all affect its heat level.
Tips for Handling & Cooking
Start small. Add a little pepper at first, especially if you’re unsure of its heat level.
Reduce heat. Remove the ribs and inner pith to tone down the spice.
Protect your skin. If you have cuts or sensitive hands, wear gloves.
Don’t touch your face. The eyes, nose, and mouth are especially sensitive contact points.
Use a clean-up remedy. If your hands are burning, try washing with dish soap, rubbing with oil or salt, or rinsing with dairy products. We’ve never found a sure-fire trick, so experiment to see what works for you.
Peppers That Could Be in Your Box This Week
Anaheim – Green, 5–8 inches long, with a pointed tip. Excellent roasted or stuffed. You’ll often see these used for chile rellenos in restaurants.
Poblano – Large, dark green peppers with mild heat and rich flavor. Perfect for stuffing, roasting, or turning into chile rellenos. When dried, they become ancho chiles.
Chilaca – Long, slender peppers that are dark green to nearly black when mature. They have a mild to medium heat and are earthy in flavor. Often dried into pasilla chiles, which are used in mole sauces.
Jalapeño – The classic: short, stubby, and green. “Barky” cracks on the skin are normal and often mean extra heat. Perfect for salsa—or try stuffing them with bacon and cheese.
Hungarian Hot Wax – Thicker fruit, yellow to red, 5–6 inches. An excellent all-purpose hot pepper. Especially good for pickling. Serrano – Looks like a skinny jalapeño, but much hotter. Often used in salsas and pickling.
Cayenne – Long, thin-walled peppers, 3–7 inches. Fantastic for drying and turning into flakes or hot sauce.
Cherry Bomb – Round, fiery red peppers. Excellent for stuffing—try with goat cheese or another soft cheese if you’re feeling adventurous.
Habanero – Small, lantern-shaped peppers ranging from orange to red. Extremely hot but also fruity and aromatic, they make excellent additions to jerk marinades, hot sauces, or are finely minced into salsas. Handle with care!
Recipe Ideas:
🌶️ Restaurant-Style Salsa- A classic, blender-friendly salsa that uses fresh jalapeños for just the right amount of kick. Perfect with chips or tacos. From Gimme Some Oven
🥒 Quick Pickled Jalapeños — Easy and fast pickled peppers that add zippy crunch to sandwiches, nachos, and salads. Try this with any hot pepper! Recipe from Cookie and Kate:
🧄 Fermented Hot Sauce — A probiotic-rich hot sauce made by fermenting mixed hot peppers. Complex, tangy, and a great way to preserve your harvest. We don't have that many red peppers yet, but if you have any at home, consider mixing them and trying to preserve them. From Chili Pepper Madness:
Storage: Keep fresh hot peppers in a breathable bag in your refrigerator’s crisper drawer. They’ll usually last a week or two, depending on the variety.
Freezing: Slice or chop peppers and freeze them raw on a tray before transferring to a freezer bag. This way, they won’t stick together, and you can grab a handful anytime.
Drying: Thin-walled peppers, such as cayenne, Thai, or Tabasco, are ideal for air-drying or dehydrating. Once dry, grind them into flakes or powder.
Pro tip: Always label your jars or bags—many peppers look similar once preserved, and heat levels can be a surprise!
