Swiss Chard Like spinach… but more colorful!

Green Tomatoes We cleared out all of the tomato plants from our tunnel ahead of this cold weather coming in and harvested the green fruits as we went. Fry these up for classic Fried Green Tomatoes, or look up one of the many recipes for green tomato salsa, green tomato soup, green tomato pie, or green tomato pickles.

Colored Tomatoes These may need a day or two to finish ripening on your counter top.

Delicata Squash Tender enough to eat the skins and so sweet!

Salad Mix Triple washed and ready to eat.

Scallions Chop these small for stir-fries, soups, miso, salads, kimchi, or scallion pancakes.

Shunkyo Radishes If you have never roasted radishes, you may want to start… especially if you think you don’t like radishes! These gorgeous, long pink radishes are divine when sliced into rounds, lightly oiled, and roasted in the oven until tender. You can also eat them raw as you would typical salad radishes.

Apples These golden apples are sweet and crunchy, great for fresh eating. They’ll store well, so no rush. The little flecks on them do not compromise their quality… just evidence that we don’t spray chemicals in pursuit of perfect looking fruit!

Chinese Cabbage Also called Napa cabbage, this succulent veggie is perfect for slaw with Asian style marinades or lightly cooked as stir-fry. It does cook quickly so don’t leave it on the heat too long unless you like mushy Napa cabbage. You could also pickle it to make kimchi or try a simple recipe of sautéing with garlic for fifteen minutes and then roasting at 450 for fifteen.

Broccoli Raab This specialty broccolini, also called rapini, has a mustardy flavor. Cook the little florets, stalks, and the greens. I like to simply put oil in a pan with garlic, sear the florets for a few minutes, add the greens and a little soy sauce, cook for another few minutes, and serve with rice. You can also roast, grill, or stew it.

Tomato Tomatoes in October!

Butternut Squash These store beautifully so if you don’t use it this week, it will last for months and it will even get sweeter as the weeks roll by.

Spinach Such a gorgeous green color!

Onion These are storing nicely.

Hot Pepper This was the last of the peppers for the season. They are milder than they would be if they were further ripened.

Green Peppers In our final sweep we picked peppers that hadn’t fully colored up. They are delicious as green peppers.

Turnips Roast them, mash them, make soup, or make turnip pancakes browned and buttered for all like in Jan Brett’s gorgeous picture book that celebrates this humble vegetable. These also store well. Notice a theme? All your roots, squashes, onions, and garlic will keep for weeks if not months.

Eggplant Did you miss these after the summer eggplant abundance? They made a small autumn comeback and we’ve harvested the last of them for you.

Garlic Such a great deal of garlic this season!

Parsley Just enough for a garnish or addition to soups, salads, or roasted roots.

Siberian Kale This tender kale is a better fit for recipes like massaged kale salad or sautéed greens with garlic than it is for crispy kale chips. I remove the tough stems before using. Need a week off from kale during this leafy green autumn abundance? Try making kale pesto to freeze with kale, plenty of garlic, nuts, and olive oil. You’ll appreciate the bright green color and phytochemicals come January.

Tomato So many tomatoes! Enjoy this blast of summer while it lasts. You can also freeze these if you have more than you need this week.

Pumpkins October is here! Decorate for Halloween with these little seasonal beauties or roast them for soup or pie. Better yet- enjoy them as decor and then cook them up when November comes! They store beautifully as long as you don’t let them freeze on your front stoop.

Salad Mix The arugula in this mix is sharp! I happen to love the mustardy flavor of mid-autumn arugula, but if it’s a bit much for your palate, consider dressing your salad mix with something sweet to balance. There is also baby chard, lettuce, mizuna, and kale in the mix.

Hot Pepper Almost the end of pepper season here.


Savoy Cabbage A few members received a classic green cabbage in your share but most of you got savoys with crinkly leaves. Both varieties are versatile for recipes from slaw to soup. Feeling a bit overwhelmed with cabbage? I get it. It’s been a cabbage heavy fall. But these store beautifully! You can leave them in your fridge crisper drawer for months and they’ll still be delicious so give yourself a cabbage break if you need it.

Leeks These mild alliums (onion relatives) have an incredible sweetness flavor when sautéed very slowly over time. They can be used like onions in recipes but lend a beautiful flavor all their own.

French Breakfast Radish These little french breakfast radishes are the same types that you got in the spring. Roast them, sauté them, toss them into salads- they’re versatile. Some people appreciate the greens and others find them too tough to eat even cooked.

Parsley Just enough for a garnish or addition to soups, salads, or roasted roots.

Salad Mix The arugula in this mix is sharp! I happen to love the mustardy flavor of mid-autumn arugula, but if it’s a bit much for your palate, consider dressing your salad mix with something sweet to balance. There is also baby chard, spinach, lettuce, mizuna, and kale in the mix.

Dinosaur Kale Sometimes called Toscano kale, Lacinato kale, or Italian kale; this kale is as gorgeous as it is diversely named. My favorite of its titles is Dino kale as the texture does have a Jurassic look to it. As I harvested it this morning I felt so much joy to think about what rich nutrients you’d each be getting and imagining what recipes you’d use it in. White bean kale soup, steamed greens, kale chips, massaged salad, and kale pesto are some of my favorites.

Tomato Our high tunnel, the unheated greenhouse where we grow tomatoes, offers just enough added warmth to keep the plants going into October. We’ll see how long into autumn they last!

Pumpkins October is here! Decorate for Halloween with these little seasonal beauties or roast them for soup or pie. Better yet- enjoy them as decor and then cook them up when November comes! They store beautifully as long as you don’t let them freeze on your front stoop.

Chinese Cabbage Also called Napa cabbage, this succulent veggie is perfect for slaw with Asian style marinades or lightly cooked as stir-fry. It does cook quickly so don’t leave it on the heat too long unless you like mushy Napa cabbage. You could also pickle it to make kimchi or try a simple recipe of sautéing with garlic for fifteen minutes and then roasting at 450 for fifteen.

Pepper The pepper plants are feeling the October chill and not producing heavily.

Watermelon Radish You may be asking yourself, “hmm.. what am I supposed to do with another odd radish?” If so, I hope you will be pleasantly surprised to develop as affectionate of a relationship with the fall storage radishes as I have. Watermelon radishes are particularly gorgeous, so marvel at the surprise, vibrant color inside. Then slice thinly or julienne for salad or, for my favorite, roast them in the oven until soft and sweet. Roasted radishes are a tragically under appreciated delicacy. These roots will store for months in a bag in your crisper so there is no rush to reveal the wonders of roasted radishes to yourself.

Dill Fresh dill for salad, dressings, soup or, if you are my six year old, raw consumption by the handful:)

Salad Mix These greens don’t grow as well in the heat of summer so we savor them as a spring and fall treat. Your shares have a super tender mix of baby sized arugula, mizuna, red russian kale, swiss chard, and lettuces. The combination of greens lends a dynamic flavor for salads.

Curly Kale Try making kale chips if you haven’t yet this season- kale, oil, salt and only as long in the oven as it takes to crisp them. There is a very brief window of time during which you want to remove the kale from the oven so stay close by!

Tomato Our high tunnel offers just enough added warmth to keep tomatoes going into October. We’ll see how long the plants last but they do continue to ripen.

Butternut Squash This variety sweetens as they store so they may be a little sweeter in November than they are today.

Cabbage This cabbage is particularly thin and tender- great for raw salads and slaws but also tasty cooked. Consider sautéing lightly or roasting to maintain that tender texture.

Hot Pepper Each share got a different hot pepper this week.

Kohlrabi or Lettuce We didn’t have enough of these for every share to get so you’ll have to be surprised. If you got the kohlrabi and feel like you’re not sure if it is an alien vegetable that arrived mysterious on a UFO- we think you’re in for a pleasant surprise! This giant variety is still tender. Peal the kohlrabi and eat it sliced raw, or try sautéing it or adding it to soups. The greens can be used just like kale.

Hakurei Turnips These juicy turnips are perfect raw but can also be roasted or sautéed. One thing I’ve noticed is that they get bitter if you slice them too far ahead of eating, so slice before you serve.

Sage This herb really matches the autumn palate. Try with winter squash. You can very easily dry it with good ventilation and save for all the butternuts you’ll get this fall.

Salad Mix These greens don’t grow as well in the heat of summer so we savor them as a spring and fall treat. Your shares have a super tender mix of baby sized arugula, mizuna, red russian kale, swiss chard, and lettuces. The combination of greens lends a dynamic flavor for salads.

Siberian Kale This variety requires very little cooking time- just a quick flash in the pan until it turns bright green.

Tomato Our tomatoes are finally ripening at full steam! In addition to cherry tomatoes, you have different colors of slicing tomatoes in your share this week. If they aren’t quite ripe yet, let them sit on the counter for a few days.

Hot Pepper Each share got a different hot pepper this week.

Cabbage This cabbage is particularly thin and tender- great for raw salads and slaws but also tasty cooked. Consider sautéing lightly or roasting to maintain that tender texture.

Winter Squash Squash season has begun! Roast simply with oil and salt for a fast meal, or get creative with stuffings. The skin on these is edible.

Shunkyo Radishes If you have never roasted radishes, you may want to start… especially if you think you don’t like radishes! These gorgeous, long pink radishes are divine when sliced into rounds, lightly oiled, and roasted in the oven until tender. You can also eat them raw as you would typical salad radishes. The gorgeous rhubarb colored leaves are also yummy steamed or added to stir-fries.

Hakurei Turnips These juicy turnips are perfect raw but can also be roasted or sautéed. One thing I’ve noticed is that they get bitter if you slice them too far ahead of eating, so slice before you serve.

Sage This herb really matches the autumn palate. Try with winter squash. You can very easily dry it with good ventilation and save for all the butternuts you’ll get this fall. 

Salad Mix These greens don’t grow as well in the heat of summer so we savor them as a spring and fall treat. Your shares have a super tender mix of baby sized arugula, mizuna, red russian kale, swiss chard, and lettuces. The combination of greens lends a dynamic flavor for salads.

Kale This young kale is incredibly tender, so it might be a good week to make a raw kale salad. Try massaging the leaves with oil, salt, pepper, and a bit of balsamic vinegar. You can also cook it of course.

Tomato Our tomatoes are finally ripening at full steam! In addition to cherry tomatoes, you have different colors of slicing tomatoes in your share this week. If they aren’t quite ripe yet, let them sit on the counter for a few days.

Hot Pepper Each share got a different hot pepper.

Colored Italian Sweet Peppers Roast them or just eat them raw, they are so flavorful! These are the larger red or orange narrow peppers.

Delicata  Winter Squash Roast these simply with a bit of oil and they are incredible. So sweet! The skin is edible.

Apples We harvested these little apples from a friend’s unsprayed tree in Falls Village. They are wonderful for apple sauce or pies, but I’ve actually been eating them fresh and enjoying the flavor.

Garlic and Onion Well cured, so these should store fine on your counter top.

Oregano Add to pizzas, tomato sauces, soups, squash and beyond. If you don’t think you’ll use the oregano this week, you can dry it for another time.

Kohlrabi I don’t know why this isn’t a more common vegetable- its so fun looking and delicious! Peal the kohlrabi and eat it sliced raw, or try sautéing it or adding it to soups. The greens can be used just like kale.

Kale Our first kale harvest of the season!

Tomato Our tomatoes are finally ripening at full steam! You have different colors of slicing tomatoes in your share this week as well as cherry tomatoes as well as paste tomatoes which are long and thin and ideal for drier salsas and sauces. All three types of tomatoes can be used interchangeably but you can also find specific recipes for each.

Jalapeño Peppers and Cayenne Hot Pepper A spicy week!

Colored Italian Sweet Peppers The flavor of these long pointy sweet peppers is out of this world.

Leeks Milder than onions, these are delicious in potato leek soup of course. Leeks have an especially creamy texture when slow cooked in oil.

Gold Potatoes These beauties are from MX Morningstar Farm. We don’t have a ton on our farm due to poor sprouting and not having planted enough buffer in the spring so we bought some in to supplement. Nobody wants a fall without any potatoes!

Green Beans OR Lettuce We generally try to give everyone the exact same share to make sure no one feels like they missed out. However, this week we had a little of these three precious crops and still wanted to share them with you even though we couldn’t give any of them to everyone. Its a good exercise in practicing acceptance I guess!

Garlic and Onion Well cured and delicious:)

Fennel This crop can be tricky to grow but these are gorgeous! Use the fronds in soups or salads and the bulbs in roasted veggies or salads. Anise lovers- enjoy!

Dill It’s a good potato salad week! Dill is also great in broth, salads, and dressings. You can also hang it up to dry if you aren’t going to use it this week.

Apples We harvested these little apples from a friend’s unsprayed tree in Falls Village. They are wonderful for apple sauce or pies, but I’ve actually been eating them fresh and enjoying the flavor.

Purple Curly Kale This kale is from MX Morningstar Farm. Our kale is coming along but isn’t quite ready to harvest yet. Try some brightly colored kale chips, steamed greens, soups, or casseroles.

Tomato All the tomatoes in your share are from our farm- the many gorgeous green fruits are finally starting to ripen more rapidly! Most are ripe and ready to eat but some may need a few days on your counter top. Consider keeping the cherry tomatoes in your refrigerator as they tend to split when they get super ripe.

Cayenne Hot Pepper The long thin red peppers are spicy! You can dry them if you don’t use this week.

Cherry Bomb Peppers The little round red peppers are spicy, but also a bit sweet. The flavor is quite lovely if you like spice!

Sauerkraut This lactofermented kraut is full of good healthy gut bacteria. It will store well in the fridge for months.

Parsley Perfect for Mediterranean recipes, blending up in dips with garlic, or adding to soups and salad dressings.

Gold Potatoes These beauties are from MX Morningstar Farm. We don’t have a ton on our farm due to poor sprouting and not having planted enough buffer in the spring so we bought some in to supplement. Nobody wants a fall without any potatoes!

Green Beans OR Lettuce OR Peppers We generally try to give everyone the exact same share to make sure no one feels like they missed out. However, this week we had a little of these three precious crops and still wanted to share them with you even though we couldn’t give any of them to everyone. Its a good exercise in practicing acceptance I guess!

Garlic and Onion Well cured and delicious:)

Fennel This crop can be tricky to grow but these are gorgeous! Use the fronds in soups or salads and the bulbs in roasted veggies or salads. Anise lovers- enjoy!

Dill It’s a good potato salad week! Dill is also great in broth, salads, dressings, an dos on. You can also

Parsley A bit of parsley goes a long way in tomato salads, soups, dips, and dressings. You can always dry your parsley if you don’t think you’ll use it while it’s fresh by simply hanging it upside down in a well ventilated area.

Swiss Chard These greens are growing beautifully despite the heat, hence the fact that you’ve gotten quite a bit of them! You can wilt and freeze it if it’s too much. I made a new variation on my weekly batch of chana saag (Indian style chick peas and greens) by blending the chard with an immersion blender after steaming.

Tomato The sun gold cherry tomatoes are from our farm but the slicers are from Hotchkiss’s greenhouse thanks to their generous invitation for us to come and glean there. Most are ripe and ready to eat while others may need a few days. This is the week for tomato sandwiches, BLTs, fire roasted tomatoes, tomato soup, tomato sauce, etc! The slicers are perfect for slicing of course but you can also cook them down as well.

Cayenne Hot Pepper The long thin red peppers are spicy! You can dry them if you don’t use this week.

Carrots Most of the carrots in your shares this week are white.

Shishito Peppers The small green narrow peppers are shishitos. They are not spicy but they do have a deep flavor. These specialty peppers are often blackened on a grill or in a pan but can be used in a wide variety of recipes.

Green Bell Pepper OR Italian Sweet Peppers Some members received a green bell pepper this week. Others received a yellow or red narrow Italian sweet pepper.

Garlic Such a potent and delicious crop this year. Store on your counter top- they are fully cured.

Eggplant Still a few eggplant out there on the plants and they are quite gorgeous and delicious.

Basil This week you have a larger amount of basil than you have in the past so that you can make pesto. Add nuts, olive oil and garlic and blend!