10/29/25 End of October
This is our first fully Autumn-y, Winter-y product box. The days are really getting shorter, we this week shifted our start time to 8:00am because it’s just too dark early. Interestingly we still haven’t had a frost. We’ve never had first frost in November but maybe this year will be the latest ever. We’ll see.
In the fields we’ve been busy clearing tomatoes and planting late winter Chicories and Napa Cabbage. We’ve been clearing eggplant, cucumbers and peppers from the hoop houses and seeding even more carrots, spinach, arugula and planting lettuces and fennels. With this, we’re continuing with construction projects. We did a deep clean out of our greenhouse yesterday and are planning enhancements and we have hoop house upgrades in progress as well as goat pasture management and much more.
With the winter, a reminder that we will be switching to an every-other-week schedule for most CSA Members an a every four week schedule for a few newer members starting mid-November.
Winter CSA our schedule:
Our last weekly box will be November 19th.
Tues, Nov 25th Special Order Holiday Box (more below)
Dec 3rd, 17th
Tues, Dec 23rd Special Order Holiday Box
Jan 7th, Jan 21st
Feb 4th, 18th
March 4th, 18th
April 1st, 15th (weekly starts!)
On the Margins Grant Last Week
We are thrilled to be partnering with On the Margins to provide 13 families with a CSA box from August until now. A few members have skipped boxes and have another week or two remaining. On the Margins is a Queer and BIPOC led non-profit with the mission to collaborate too design and implement anti-racist, joy-focused, sustainable and affirming practices. The grant was to get local food to those who may not have had access. Thank you for enjoying our food, letting us know it nourished you and joining us on farm tours.
1st Wednesday Farm Walk
Speaking of Farm Tours. We will be hosting our 1st Wednesday Farm Walk next Wednesday, November 5th. Due to shortening days and the onset of daylight savings time we will be doing them at 2pm and 5pm (rather than 6pm).
We will explore what the farm looks like as it moves into winter (hint, it’s beautiful). It’s one the more beautiful times on the farm in my opinion as we are flush with Brassica Blues, our hoop houses are fresh with young crops, our cover crops are coming out and much more.
This Week’s Box
Kale: Rainbow (SR) OR Red Russian (WC)
Brussels Crowns
Green Cabbage
Broccoli
Delicata Winter Squash
Yellow Patterson Onions (Fledgling Farm)
Tompkins King Apple (Farmhand)
Family: Paw Paw plus extra of the above
Produce Notes & Recipes
This week we have two items from off the farm (onions and apples). We have Yellow Patterson Onions from Farmer Alice at Fledgeling Farm. These are basic onions but fresh and locally grown with richer flavor. Farmer Alice stated at Singing Frogs Farm and in 2024 started Fledgeling Farm near here on Green Valley Rd. She just finished the second year of her CSA and sadly decided it was too much for just one person and is transitioning to grain farming together with Farmer Mai (of note I strongly recommend Farmer Mai’s wheat CSA if you are a regular baker, she grows all her heirloom grains locally and they’re delicious).
We also have Tompkins King Apples once again from Ari, founder of our software platform who also has property here in Sonoma County (with 100 apple trees). These are good for eating and baking both. I’ve enjoyed them in a kale salad and will include a recipe.
This week we’re topping many of our Brussels Sprouts stalks. The top cluster of leaves—the “crown”—is a hidden delicacy. These tender greens taste like a cross between kale and young Brussels sprouts, with a mild sweetness and less bite. Use them just as you would hearty cooking greens: sauté with garlic, toss into stir-fries, or shred into salads. They’re also delicious roasted whole, drizzled with olive oil, until the edges crisp up like kale chips. I’ve included them in the below recipe… instead of or in addition to Kale.
We’re excited to finally have the first round of Delicata Squash for you. Sometimes called “sweet potato squash,” they are known for a rich, nutty flavor and thin, tender skin that you can eat—no peeling required! One fun fact: delicata was nearly lost to history until seed savers revived it in the 1980s, bringing this heirloom back into kitchens. Roast slices with a drizzle of oil, stuff the halves, or add cubes to soups—the skin softens as it cooks, making prep and eating delightfully easy.
Roasted Delicata Squash With Crunchy Kale or Brussels Collards & Feta (food52)
1 (about 5 to 6 ounces) delicata squash, ends trimmed, seeds removed and sliced into 1/2-inch-thick half moons
1 bunch kale, leaves removed from the stems and torn into 1-inch pieces
3 Tbs extra-virgin olive oil, plus more for drizzling
1 Tbs ground cumin
1/4 tsp to 1/2 tsp red pepper flakes, plus more to taste
1 tsp plus 1/2 tsp kosher salt, plus more to taste
1/4 cup tahini
1/4 cup water
4 Tbs freshly squeezed lemon juice (from 2 lemons)
1/4 cup crumbled feta
1/2 tsp ground sumac, +more for sprinkling on top
1 pinch cracked black pepper
1/4 cup packed flat-leaf parsley leaves and tender stems, roughly torn (optional)
Heat the oven to 400°F with a rack positioned in the lower third of the oven.
On a sheet pan, coat the squash and kale with the olive oil, then season with the cumin, red pepper flakes, and salt, until everything has a glossy sheen to it. Be sure to squeeze the kale leaves with your hands as you mix. Arrange the vegetables on the sheet pan, ensuring the squash pieces have contact with the pan and arranging the kale in empty spaces. The pan will be a little crowded, but the kale/brussels leaves will quickly shrink.
Roast in the oven until the squash is easily pierced with a fork and the kale crispy, 25 to 30 minutes, turning the squash over and mixing around the kale halfway into the roasting time.
Meanwhile, in a small serving bowl, whisk the tahini with the 1/4 cup water until it becomes a smooth, spreadable hummus-like consistency. Whisk in the juice of 1 lemon (about 2 tablespoons), sumac, and 1/2 teaspoon salt. Loosen with more lemon or water if needed, or add more tahini to thicken. Sprinkle some sumac on top, if desired.
Remove the vegetables from the oven. Pour the remaining lemon juice on top, drizzle with olive oil, and top with the crumbled feta, pepper, and parsley, if using. Serve with the sumac-tahini sauce.
Families have a very little culinary exploration this week in the form of Paw Paws. It’s not much - one medium or two small size. We have two Paw Paw trees and this is the most we’ve ever gotten from them. Often called “the forgotten fruit,” pawpaws are the largest edible fruit native to North America. They look like mangos, taste like a blend of banana, mango, and custard, and were once a favorite snack of Indigenous peoples and early settlers. Pawpaws grow best in rich bottomland soils and shady edges of forests—often right here in our region. While too delicate to ship and rarely found in stores, they’re a rare seasonal treat when enjoyed fresh, or in puddings, breads, and ice cream. If you ever get a chance to try one, you’ll see why many call them America’s best-kept culinary secret.
To eat, simply cut the pawpaw in half and scoop out the creamy flesh, avoiding the large seeds. For a special treat, pop ripe pawpaw halves in the freezer—once chilled, the custardy fruit turns into a natural sorbet.
Family boxes are otherwise getting larger quantities of other items this week.
Extra Shares
Lettuce Share: Red Butter & Little Gem Heads🥬
Bunched Greens Share: 🌈 Rainbow Chard