Last night we got our first frost! Frost is great for fall crops like the brassicas which sweeten up, but not great for summer crops like eggplants and basil. Those are all done for the season. We don’t expect a freeze to hit us until much later this fall, but this first frosty morning really signals to us that we’re entering the final stretch of the season.
For those of you wondering about the final week of pick-up, it’s the week of November 2nd for Biweekly A members, and the week of November 9th for Weekly and Biweekly B members.
Thanksgiving boxes are separate from our regular season and are available for purchase now.
Enrollment for 2027 CSA will open on January 1st.
Enjoy this week’s amazing share! Maggie & Matt
What’s in season this week?
Napa Cabbage
Tender, sweet, and crinkly-leafed, napa is far more delicate than its sturdier cousins. Slice it raw into a crunchy salad with a sesame-ginger dressing, sauté into ribbons for a stir-fry where it wilts in seconds, or ferment into a quick homemade kimchi. The wide leaves also make lovely wrappers for rice or grilled chicken. Storage: refrigerate whole in an airtight container, where it will keep for two weeks or more.
Green Beans
A full pound of these beauties! Likely among the last of the season. Blanch and toss with olive oil, lemon, and toasted almonds, or blister in a hot skillet until charred and just tender. Storage: refrigerate unwashed in an airtight container and use within a week.
Fennel
A beautifully aromatic bulb with a delicate anise flavor that mellows and sweetens when cooked. Shave it raw into a salad with lettuce and a bright citrus dressing, or roast in wedges until caramelized and tender. The feathery fronds are edible too…use them as an herb or garnish. Storage: refrigerate in an airtight container and use within a week.
Acorn or Delicata Squash
The simplest prep for winter squash: halve, scoop out the seeds, rub all over with olive oil and roast cut-side down at 400°F until tender. Storage: keeps well at room temperature in a cool, dry spot for a few weeks.
Green Crisp Lettuce
A lovely fall variety with frilly leaves and sweet flavor. Storage: refrigerate in an airtight container in the crisper drawer, where it will keep for a week.
Collards
Sturdy, deep-green collards are super versatile. Slice into ribbons and braise with garlic and a splash of umeboshi vinegar for a quick side. Chop and add to vegetable soups for a bright green color and fresh flavor. The leaves also make excellent low-carb wraps. Rich in vitamins A, C, and K. Storage: refrigerate in an airtight container and use within a week.
Bok Choi
The whole leaf and stem is edible! Halve lengthwise and sear cut-side down in a hot pan with garlic and a splash of soy sauce, or slice into a noodle soup for the last minute of cooking. Storage: refrigerate in an airtight container and use within a few days for the best texture.
Peppers — Yellow or Red
Sweet and glossy, likely among the last of the season. Roast until soft and blistered, or slice raw into salads and grain bowls. Storage: refrigerate in an airtight container and use within a week.
Giant Beets!
These are impressive! Roast in foil until a knife slides in easily (cut into 4 wedges first), then slip off the skins and toss with olive oil, orange zest, and fresh herbs. They’re also wonderful grated raw into slaws, or cubed and roasted alongside your winter squash. Storage: refrigerate in an airtight container, where they will keep for several weeks.
FRUIT SHARE
European Pears
For PAID fruit share members only.
Storage: In the fridge!
Recipes from our Farmhouse Kitchen
Homemade Kimchi
Simple Sauteed Napa Cabbage
Scrumptious Buttered Beets
Stir-Fry Bok Choi
