CSA Week 17: Embracing the Flavors of Fall

Welcome to Week 17 of our summer CSA program! As we approach the final weeks, we are thrilled to see how the recent stretch of sunny, warm autumn weather has brought out the best in our fall crops. This week’s share is packed with a vibrant selection of produce, perfect for embracing the flavors of the season. Let’s dive into what’s in your box and share some useful tips to make the most of your fresh ingredients.

Fall Cabbage with a Recipe to Try

First up, we have our fall crop cabbage, which includes varieties like Savoy and standard green cabbage. These types of cabbage are perfect for stir-fries, but keep in mind that cooking times differ. Savoy and Napa cabbage cook quickly, while standard green cabbage will take a bit longer. Try using this week’s cabbage in a simple stir-fry or sauté—it’s hearty, nutritious, and versatile.

Carrots and Onions

Fall carrots are starting to make their appearance, and you’ll find generous two-pound bags in your share. These carrots are sweet, crisp, and perfect for roasting or snacking. Onions, another fall staple, are included as well. Both of these storage-friendly items will last in your pantry or kitchen for weeks.

Storage Potatoes: A Quick Tip

Our storage potatoes are ready to enjoy and don’t require refrigeration. While you may notice some surface scabbing—a natural result of our high organic matter soil—don’t worry. A quick peel reveals smooth, delicious potatoes underneath. These potatoes are packed with flavor and have excellent keeping quality, so store them in a cool, dry place and use them over the coming weeks.

Broccoli: The Star of October

October is the peak month for broccoli, and this week’s harvest does not disappoint. Our broccoli has thick, juicy stems that are perfect for peeling and enjoying raw or in dips. Don’t forget the stalks—they taste similar to kohlrabi and are great for stir-fries or roasted dishes.

Tomatillos and High Tunnel Tomatoes

We’re winding down the tomatillo harvest, but there’s still time to make one last batch of roasted tomatillo salsa. This salsa freezes beautifully, so make extra and enjoy it throughout the holiday season.

Speaking of extending the season, you’ll find high tunnel tomatoes in your box. These late-season beauties are picked with a hint of color and will ripen at home. To speed up the ripening process, simply place them in a paper bag on your counter or top of the fridge, and they’ll be ready to enjoy for weeks to come.

Greens Galore: Bok Choy, Mustard Greens, and More

This week’s share includes a variety of fresh greens, starting with Bok choy. We’ve gone the extra mile to protect these tender greens from pests, ensuring a clean, crisp product for your stir-fries.

Also in your box are mustard greens, one of our favorites for adding bold flavor to dishes like Indian dal or lentil soup. These deep, rich greens are packed with nutrients and perfect for warming fall meals.

Lastly, don’t miss out on tatsoi, a versatile stir-fry green similar to Bok choy, and arugula, which adds a peppery bite to salads. If your arugula arrives a bit wilted, just cut off the stems and place them in water for about an hour. They’ll perk right up and keep fresh in your fridge for up to 10 days.

Embrace the Taste of Fall

We hope you’re as excited as we are about this week’s harvest. From hearty greens to sweet root vegetables, there’s so much to enjoy as we transition into fall. As always, we’re grateful for your support and look forward to bringing you the best of the season. Stay tuned for next week’s share!

Here's to celebrating the flavors of fall!