9/30/26 What’s coming in the CSA
First off, what’s happening in the fields… as the last of our Brassicas are in, our tomatoes are coming out. This week we took out a couple beds of tomatoes and one bed of cucumbers. This weekend we’ll take out several more tomato beds and more flower beds that are done.
This week we planted many Cabbages and winter Chicories plus of course Lettuces, Scallions and Asian Greens and we seeded our second round of Winter Carrots. Next week we’ll be planting more of the above plus our last Beets of the year for a January CSA! It’s fun to think we are both harvesting Beets for you today and planting your January Beets at the same time!
With the first two rounds of Winter Squash (Delicata, Butternut and Red Kuri) harvested and stored we have the second round almost ready with the third round growing away.
We’re getting close to the last fresh Tomatoes of the year. As they and the Summer Squash end, we’ll be moving into a slightly less heavy box but also bringing in more Brassicas and Winter Squash plus storage goodies from our friends (Apples, Onions, Potatoes).
Our Flower CSA is soon coming to a close and with fewer hours of sunlight they’re slower in producing. The dahlias and zinnia are still producing, the Lisianthus are just coming into swing and the ornamental kale looks lovely (CSA bouquets will have some this week). The Flower CSA will end 10/28 with a final dried Forever Bouquet to take members through the winter and we’ll have those for sale for others (they make great autumn and winter gifts). Don’t worry, we’ll be planting new narcissus this month, sowing Ranunculus, Anemone and Larkspur soon after. And we’ve already begun many of our early spring flowers in the nursery of a friend (agrostemma, snapdragons and more).
For our Veggie CSA we will shift to our winter schedule. Over the winter we are not able to keep up with weekly harvests so we move to a bi-weekly schedule for everyone. If this isn’t enough for you, you can move up to a Family box or lean in to our Add-Ons and have a much bigger delivery.
🗓️ Winter Schedule
Nov 18: Last regular weekly CSA box
Nov 24: Special Holiday Box (custom-built!) — Tuesday pickup only at the
Farm or MaseoDec 2 & Dec 16: Regular CSA boxes (bi-weekly)
Dec 23: Special Holiday Box (custom-built) — pickup only at the Farm or
Maseo
✨ Winter Break
We’ll take a short farm holiday break for Dec 24 - January 3.
🌱 Early 2027 Schedule
Deliveries resume January 6, continuing every other week through early April.
Your normal frequency will start back up April 14, weather permitting.
We’ll be letting in new members starting. January for a April start. Our CSA has been closed and we have not accepted new members since July everyone with interest has been directed to our waitlists.
This time of year we’re just starting to slow down and we get to appreciate the complexity of it all: while we’re pulling out the remains of summer, we’re already planting food and flowers for the middle of winter and even next spring. A January beet, an April snapdragon and this week’s tomato can all be growing on the farm at the same time. It’s one of those moments when you can really see the seasons overlapping—and we’re grateful to have you moving through them with us.
This Week’s Box
Napa Cabbage (Classic) OR Panisse Lettuce (Family)
🍅 Smaller Mixed Tomato Quart 🍅
Summer Squash
Bunched Green: Brussels Collards (SR) OR Rainbow Chard (WC)
Carrots (SR) OR Mixed Beets (WC)
Cherry Tomatoes (SR) OR Strawberries (WC)
Herb: Basil (SR) OR Parsley (WC)
Hot Peppers
Family: Bulb Fennel, Escarole
Produce Notes & Recipes
This week Classic Boxes have Napa Cabbage (and Families will have them soon) but no lettuce. It’s a great time to play with a Napa Cabbage Salad. Here are a couple ideas first for salads/slaws and then other dishes.
Spicy Napa Cabbage & Carrot Slaw — Napa cabbage, grated carrots, scallions, cilantro or basil, and thinly sliced hot pepper with a sesame-lime or rice-vinegar dressing. Fresh & crunchy.
Napa Cabbage & Beet Slaw — Shredded Napa cabbage with raw grated or julienned beets, scallions and parsley, tossed with a bright lime or lemon-rice vinegar dressing. Add a little sliced hot pepper if you like some heat. The beets turn everything a gorgeous pink, and toasted sunflower seeds or peanuts would add a nice crunch.
Napa Cabbage, Apple & Parsley Salad — Thinly sliced Napa cabbage with crisp apples and parsley, tossed in a tangy Dijon vinaigrette. Add toasted walnuts or sunflower seeds for crunch and a little crumbled feta or goat cheese if you want to make it richer.
Quick Napa Cabbage Kimchi — Napa cabbage, carrots, scallions, garlic, ginger, and whatever hot pepper you’re giving out. A quick refrigerator version would be much less intimidating than fermented kimchi.
Napa Cabbage, Carrot & Hot Pepper Stir-Fry — Quickly sauté cabbage and carrots with garlic, ginger, soy sauce, sesame oil, and sliced hot pepper. Could add tofu, chicken, or noodles to turn it into dinner.
Napa Cabbage & Carrot Peanut Noodles — Toss cooked noodles with lots of thinly sliced Napa cabbage, grated or julienned carrots, scallions and thinly sliced hot pepper. Make a quick sauce with peanut butter, soy sauce, rice vinegar, sesame oil, a little honey, and enough warm water to loosen. Toss everything together and finish with chopped peanuts or sesame seeds; good warm, room temperature or cold.
Hot Peppers this week are a mix of Jalapeños (fat), Serranos (thin and green), and Aji Crystal (pale yellow and hottest). Just a little something to keep around and add into a last round of pico de Gallo or dry and keep for the winter.
Families this week have Escarole (looks like a tough lettuce) that is a chicory. It can definitely be used as a lettuce, and it has a nice bitter touch. Try it with a stronger dressing or just use the inner more tender leaves raw and the outter leaves cooked. I love Escarole with a light braise and some garlic, it is soft and decicious!
Families also have a little autumn Bulb Fennel, great on shaved salads or with beets!
We took a risk on planting a late Summer = Squash planting and it’s serving us super well. We have enough for everyone as our Cucumbers are pittering out. We were thrilled to have amazing Cucumbers and to keep a Cucumber/Summer Squash rotation going for 16 weeks since June 3rd!! That’s a record!
Summer Squash & Chard Crustless Quiche
(aka a super-versatile veggie bake, could also do Brussels Greens)
This simple baked dish is great for breakfast, lunch, or a light dinner. It highlights summer squash and chard in a creamy, custardy filling without needing a crust.
1 lb summer squash, grated or finely chopped
1 bunch chard, stems removed and leaves chopped
1 small onion or 2 scallions, chopped
1 cup shredded cheese (cheddar, feta, or goat cheese work great)
6 large eggs
1/2 cup milk or non-dairy milk
1–2 Tbsp olive oil or butter
Salt & pepper to taste
Optional: pinch of nutmeg, chopped herbs (basil, dill, or parsley).
Preheat oven to 375°F. Grease a 9-inch pie pan or an 8×8 baking dish.
Prep veggies: If squash is very watery, lightly salt and let sit 5–10 minutes, then squeeze out excess moisture with a towel.
Cook veggies: In a skillet (ok—just a little sautéing!), heat oil. Add onion and chard, cook until soft (4–5 min). Let cool slightly.
Mix filling: In a large bowl, beat eggs and milk. Stir in cheese, squash, chard mixture, salt, pepper, and herbs.
Bake: Pour into prepared dish. Bake 35–40 minutes, until set in the center and golden on top. Cool slightly before slicing.
Note: Last week’s newsletter had recipes for Brussels Greens, summer Squash and Swiss Chard.
Extra Shares
FFlower Share: 🌸 Ornamental Kale & Dahlias!
Lettuce Share: Red Butter & Cegolaine Heads 🥬
Bunched Greens Share: Red Russian Kale 🌱
Herb Share: Fresh Onions
Summer Pint Share: Shishito Peppers
Eggs: 🥚