Week 16 CSA Update: Fresh Produce Highlights from Featherstone Farms
Welcome to Week 16 of the Featherstone Farms summer CSA! As the season transitions into cooler weather, we are excited to bring you an abundance of fresh produce in your boxes. Let’s dive into the delicious and nutritious items you can enjoy this week.
Napa Cabbage: A Cool-Weather Favorite
First on the list is Napa cabbage. You may have seen some Napa cabbage earlier in the summer, but this vegetable thrives in cooler temperatures, and now is its time to shine. Our very own Karin will soon share a slaw recipe using Napa cabbage, but this versatile green can be used in a variety of dishes. Whether you sauté it or incorporate it into stir-fries, it pairs wonderfully with other Asian greens. You can expect even more Napa cabbage as the season cools down further.
Yellow Potatoes: A Classic Crop
Our yellow potatoes are back, and if you've enjoyed them in previous weeks, you’ll be happy to know they’re just as good this time around. These potatoes are a repeat variety from last year, and they’re coming out of the field looking great. From mashing to roasting, there are endless ways to enjoy this reliable staple in your kitchen.
Broccoli: Vibrant and Flavorful
It's also peak broccoli season at Featherstone Farms. Our broccoli is dark green, vibrant, and packed with flavor. There’s plenty of it to go around, with a few more plantings to keep it in your boxes for weeks to come. Whether you enjoy it steamed, roasted, or in salads, this broccoli is fresh and full of nutrients.
Celery: Bold and Flavorful
Straight from our group houses, we have celery that stands out for its strong, distinctive flavor. While it may be bolder than the grocery store variety, it’s perfect for those who love intense, fresh flavors. You can eat it raw, chop it into salads, or incorporate it into soups and stir-fries. Its versatility will keep you experimenting in the kitchen.
Hot Peppers: Spice Things Up
It’s been a hot pepper-heavy season, and this week is no different. We’re offering serranos, jalapeños, and the ultra-spicy habaneros. Some of the jalapeños have started to turn red, which adds a subtle sweetness without changing their usability. If you can’t use all of your peppers fresh, consider pickling or fermenting them for long-term enjoyment. Habaneros, in particular, offer a fun challenge if you like extra heat. Get creative with your preservation techniques and enjoy their fiery kick all year long.
Carmen Red Peppers: The Sweetest Treat
Among all the peppers we grow, the Carmen red peppers are my personal favorite. These sweet peppers are perfect for eating fresh out of the field, and they’re back in your boxes again this week. Their sweetness is unmatched, making them a standout item in your summer CSA.
Tomatoes: Brandywines, Paste, and Red Slicers
We’re now fully immersed in tomato season, and this week’s box includes three types. The Brandywine tomatoes are a vibrant pink variety with a rich flavor, perfect for slicing and enjoying in salads or sandwiches. Instead of the usual heirloom mix packs, we have straight Brandywines due to an abundant harvest.
We also have paste tomatoes, which are ideal for making sauces, thanks to their drier texture. Both the Brandywine and paste tomatoes are nearing the end of their season, so while they may not look as flawless as the first harvests, they’re still delicious. Be sure to let them ripen on your counter for the best flavor.
Lastly, the red slicer tomatoes are a beautiful addition to your box. These tomatoes are still coming in strong from our high tunnels, and they are some of the most visually appealing tomatoes you’ll find this season.
Kale and Mustard Greens: A Fall Favorite
The cooler weather is also bringing out the best in greens. This week’s box includes dark green, curly kale, which is perfect for sautés, salads, and more. As the nights grow colder, the kale will become even sweeter. Fall is truly the time for these greens to thrive.
A more unique addition is mustard greens, which are much spicier than arugula and have a flavor reminiscent of wasabi. These greens are tender and can be cooked quickly. You can go the traditional Southern route by cooking them with bacon and vinegar or try a more Asian-inspired dish with fresh baby ginger.
Lettuce: The Final Harvest of the Summer
This might be the last harvest of lettuce from the field for the summer, so make sure to savor it. The lettuce heads are big, fluffy, and perfect for fresh salads. It’s the ideal time to enjoy light, refreshing greens before the colder months fully take over.
Tatsoi: A Versatile Asian Green
Another exciting green this week is tatsoi, a versatile Asian green that’s great for stir-fries. Treat it like spinach, and it will quickly become a favorite in your kitchen. Whether you sauté it or use it fresh, topsoy offers a mild flavor and tender texture that complements a wide range of dishes.
Basil: A Farewell to Summer
We’ve harvested the last batch of basil from the hoop house, making this week your final chance to enjoy fresh basil this year. We cleared the hoop house to prepare for planting winter spinach, so take advantage of this beautiful, fragrant herb while it’s still available.
Arugula: Peppery Goodness
Lastly, we’ve included big bunches of arugula to round out your box. Its peppery taste makes it perfect for salads, and it pairs wonderfully with many of the other fresh items in your box. Enjoy these vibrant greens as we head into the final weeks of the CSA season.
Closing Thoughts
That’s everything for Week 16 of the Featherstone Farms CSA! With the season winding down, we hope you enjoy these fresh, flavorful ingredients in your meals. Whether you're roasting vegetables, creating fresh salads, or preserving peppers for the winter, there's plenty of inspiration in this week's box. We’ll see you again soon for the final weeks of the summer CSA—happy cooking!