The fall harvests just keep rolling in! Last weekend’s freeze took out the peppers and eggplants, but left most of our other crops in perfect condition. This week’s peppers were harvested just hours before the freeze set in! Crops like cabbages and leeks sweeten when temperatures dip and even the tender arugula came out of the freeze with a bit sweeter flavor. Enjoy!
When’s the last week of the CSA?
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 & Biweekly B members.
Let us bring the veg to your holiday table!
Thanksgiving boxes are separate from our regular season and are available for purchase now. They include everything but the turkey! Add-on apple shares and home delivery option. Open at all Long Island & Queens pick-up locations. Learn more here.
What about next season? Enrollment for 2027 CSA will open on January 1st.
Enjoy this week’s wonderful share!
– Maggie & Matt
What’s in season this week?
Autumn Frost Squash
Not just for good looks – this is delicious! VIDEO: Watch us harvest it! A sweet, creamy winter squash! Halve, scoop out the seeds, and roast cut-side down at 400°F until tender, about 40 minutes, then finish with butter and a drizzle of maple syrup. The flesh is also lovely puréed into a velvety soup with sautéed leeks. Storage: keeps well at room temperature in a cool, dry spot for a month or more.
Delicata Squash
Among the sweetest of winter squashes…the skin is entirely edible and no peeling is required. Halve, scoop out the seeds, and roast in rounds at 400°F until caramelized at the edges, about 25 minutes. Toss warm rounds with arugula and a sharp vinaigrette for a simple fall salad. A good source of vitamin A and fiber. Storage: keeps well at room temperature in a cool, dry spot for a month or more.
Pointy Sweetheart Cabbage
The prettiest of all the cabbages. It’s sweeter and more tender than its green cousin. Storage: refrigerate whole in an airtight container for up to two weeks; once cut, wrap tightly and use within the week.
Leeks
Leeks are a mild and sweet version of the onion. Slice the white and light-green parts into rounds, rinse well to remove any hidden grit, and sauté slowly in butter until silky. They are the foundation of an excellent potato-leek soup. VIDEO: How to clean & cut leeks. Storage: refrigerate unwashed in an airtight container and use within two weeks.
Arugula
Peppery, bright, and tender, a lively counterpoint to the richness of the squash this week. Toss with lemon, olive oil, and shaved parmesan, or pile it over warm roasted delicata. It is also lovely wilted into a pasta at the last moment. Storage: refrigerate in an airtight container (bag) and use within a few days for the best flavor.
Peppers
Sweet and glossy, saved from last weekend’s frost! Roast until soft and blistered for a smoky side, slice raw into salads, or sauté with potatoes and leeks for a simple hash. Storage: refrigerate in an airtight container and use within a week.
Cauliflower
A fall favorite! Storage: refrigerate in an airtight container and use within a week.
Yellow Potatoes
Buttery and creamy-fleshed, with thin skins that need no peeling. Roast halved with olive oil until crisp-edged, boil and crush lightly with butter and herbs, or simmer into a soup with leeks and celery root. Storage: keep in a cool, dark spot with good airflow. Avoid the refrigerator, which turns the starches gritty.
Celery Root
Celery root is one of the great secrets of the fall kitchen! Trim away the rough skin with a sharp knife to reveal the fragrant flesh, which tastes like a cross between celery and parsley with a hint of sweetness. Roast it in cubes until caramelized, purée it into a velvety soup, mash it with potatoes, or shred it raw into a classic French rémoulade with mustard and lemon. Storage: refrigerate in an airtight container, where it will keep for several weeks.
FRUIT SHARE
Harrow Sweet Pears
For PAID fruit share members only.
Storage: On the counter until ripe, slightly soft to the touch around the stem. Then eat or refrigerate
Recipes from our Farmhouse Kitchen
Braised Leeks with Lemon
Simple Stuffed Squash
Chili Garlic Butter Roasted Cabbage
Roasted Celery Root with Walnuts & Thyme
