We are distributing a share that is worth the value of two on this final week of the CSA to express our gratitude to you for being a part of our farm.
Most of these veggies will store for many weeks so you can keep eating farm produce over Thanksgiving and beyond, depending on how quickly you need to free up space in your fridge:)

Daikon Radish These long, white Japanese radishes are versatile. Shred them with vinegar dressing for a simple salad or turn them into a stir-fry, roast or soup.

Watermelon Radish One last storage radish variety for the season! These gorgeous pink and green radishes can be used similarly to the purple bravo radishes you received in your last share or the daikon radishes in this one.

Storage Kohlrabi These giants are meant to store for weeks so there is no rush. Peal, and slice for raw kohlrabi sticks which you can eat like carrots sticks, they are so sweet! Or, try roasting, making soup, or adding to other salads.

Popcorn Yes, we grew our own popcorn! Remove the kernels by starting at the bottom and gently pressing each one toward the edge of the cob. Heat oil on medium heat in a pan until it sizzles when you put a drop of water in. Add the kernels, put a lid on the pot and remove from heat when you hear a few moments of silence between pops!

Beets The greens made it through the warm November weather unscathed so enjoy them in soups or sautés. The roots will store for weeks.

Apples We harvested these apples from a neighbor’s orchard and we’re very excited to get to share them with you!

Salad Mix We got one final salad cutting thanks to this November’s unseasonably warm weather and the row covers we used. The mix is heavier on baby mustard greens than lettuces because of the cooler temperatures.

Collards There are a number of holes in these leaves, which we hope you’ll take as a reminder of our organic practices rather than as blemishes. Collards are incredibly nutritious and super tasty when cooked slowly for a long time and seasoned with vinegars or fatty sauces. You can also try using the thick leaves as a wrap like a tortilla!

Potatoes These will store well in the fridge for weeks so take your time if you still have some from the past few weeks.

Parsley Enjoy the last of the parsley for your salads, juices, potatoes or soups.

Garlic Two heads this week to keep you going into Thanksgiving:)

Onion Its hard to find onions as flavorful as these, so enjoy the last of them!

Enjoy the unintentional color scheme of this week’s share: shades of purple, green and white.

Purple Top Storage Turnip These large classic turnips are best suited for soups, roasted veggies and turnip mash. They store for months, so there is no rush to use them.

Purple Bravo Storage Radish If you aren’t used to cooking with radishes, try cubing with turnips and potatoes and roasting in the oven with a little olive oil and salt. They are ideal for stir-fries and add color and crunch when chopped small or shredded for raw salads. Vinegar offers sweetness to tame the sharp radish flavor.

Salad Turnips These are the ones to eat raw if you already have enough roots to cook with but of course they are delicious sautéed or roasted too. Don’t forget to eat the greens raw or lightly cook them to keep their bright green color!

Cabbage These should store for weeks.

Blue Potatoes And our color them is rounded out with these. Such a gorgeous color no matter how you cook these!

Salad Mix The sharp flavor of the baby mustards is toned down by the spinach and lettuce. The mix is triple washed.

Curly Kale The two tricks to making perfect kale chips are: 1) make sure sure the roughly chopped leaves are totally dry before adding salt and oil and 2) watch them in the oven so they don’t over cook. There is only about 1 minute between perfectly crispy and over done.

Garlic Plenty of garlic this week! It will store, so you can save it for those December weeks ahead when the CSA is over:(

Sage A good soup herb, this one can easily be dried if you aren’t ready for it this week.

Collard Greens Collards have a particularly good flavor but their thickness requires a longer cooking time than kale. If you feel a little discouraged by the sporadic holes in the leaves, remember that holes are evidence that your veggies haven’t been sprayed with chemicals. Also keep in mind that research suggests that leaf holes are an indication of higher antioxidant levels. There is always an upside to everything!

Cabbage These cone shaped cabbages are particularly delicious!

Green Tomatoes Why is this tomato green? We harvested all the rest of our tomatoes out of the high tunnel before the freezing temps would have killed them, including the unripe ones. Green tomatoes are awesome for frying or other creative recipes. They just might turn red on your counter top too if you wait long enough. They might also get yucky before they ripen, so its a gamble.

Red Storage Radishes These lovely sharp radishes have purple insides! Slice them thin for salads or crudite, or roast or stir-fry them. The flavor sweetens and concentrates when cooked.

Ripe Red Tomatoes Tomatoes at Halloween!

Parsley What a hardy herb! It does well in summer and in cold temps.

Garlic You can store out of the fridge as they are cured.

Carrots These are, in fact, the last of the fall carrots. Some may be small or have little nicks in them, but they are still delicious.

Onions Looks like the onions are storing well and we should have plenty to last through the rest of the CSA season.

Blue Potatoes Such a gorgeous color no matter how you cook these!

Mustard Greens These cooking greens are a bit sharp and incredibly vibrant in color when lightly cooked. Both of these characteristics are signs that they are packed with vitamins, hopefully shoring up our immune systems for cold season!

Hakurai Salad Turnips These juicy turnips are both sharp and sweet. They are perfect raw, roasted or sautéed. The greens are fabulous raw or steamed.

Eggplant What? More eggplant? In this chilly weather? They may be small, but it has been fun to still have eggplant this fall.

Garlic You can store these outside of the fridge as they are fully cured.

Carrots This is the last of our fall carrot harvest. They’ve been so beautiful and sweet. We’ll miss them!

Sunshine Kabocha Squash This variety is incredibly rich and creamy for soups, pie, roasted squash, pudding or curry.

Jester Acorn Squash I simply slice these small squash in half, drizzle with olive oil and roast in the oven for about a half hour (until soft) at 350. Then I just scoop out the seeds and eat the squash out of the shell with a spoon.

Dill This is the last of the dill for the fall.

Tomatoes The field tomatoes are finished for the season but we’ll still have a trickle of ripe ones coming out of our high tunnel for few weeks.

Onions Looks like the onions are storing well and we should have plenty to last through the rest of the CSA season.

Pie Pumpkin These are perfect fall decorations that are also delicious for making pie! If you do decorate with them outside, just make sure they don’t freeze and you’ll be able to bake with them after Holloween.  The seeds can be roasted and the flesh is creamy and sweet as a pie filling or soup.

Tomatoes The field tomatoes are finished for the season but we’ll still have a trickle of ripe ones coming out of our high tunnel for few weeks.

Onions These onions are incredibly flavorful and may make you sob as you chop!

Sage This strong herb pairs well with pumpkin soup or winter squash roasts. You can dry it by simply hanging it upside down in a well ventilated area for a couple of weeks.

Hakurai Salad Turnips These juicy turnips are both sharp and sweet. They are perfect raw, roasted or sautéed. The greens are fabulous raw or steamed.

Chard Colorful leaves to encourage the fall tree foliage along! Eat chard like spinach or beet greens, to whom they are related.

Garlic You can store these out of the fridge as they are fully cured.

Salad Mix Finally, our salad mix is back for the fall! This is a mix of baby mustards and baby lettuce that has been triple washed.

Radishes Try cooking these if you haven’t ever, they are delicious sautéed or roasted. This batch didn’t grow to be perfectly round but they sure are delicious! Some people cook the greens, but they are a little tough for most.

Eggplant This summer crop is still hanging in there with some fall fruits!

Pie Pumpkin These are perfect fall decorations that are also delicious for making pie! If you do decorate with them outside, just make sure they don’t freeze and you’ll be able to bake with them after Holloween.  The seeds can be roasted and the flesh is creamy and sweet as a pie filling or soup.

Cherry Tomatoes This is very likely the very last delivery of cherry tomatoes. Not only have their quantities gone down with the weather, but I think their flavor has as well. They are still yummy, but not quite the rich taste of summer tomatoes.

Onions These onions are incredibly flavorful and may make you sob as you chop!

Parsley This fresh herb is a trooper in the colder weather. Remember that you can hang it to dry if you don’t think you’ll use it this week.

Carrots We left the greens on because they are just so beautiful. Whether you use them for soup stock or feed them to a rabbit, you should store the carrot roots separately int he fridge for best results.

Chard Colorful leaves to encourage the fall tree foliage along! Eat chard like spinach or beet greens, to whom they are related.

Garlic You can store these out of the fridge as they are fully cured.

Napa Cabbage Its a good thing that napa cababge is so versatile because this is a stellar year for napa yield at Adamah. My four year old has been eating giant heaps of it raw, with salad dressing. It is also perfect for light stir-fries, braised dishes, stuffed cabbage, and kimchi. This is likely the final week for napa.

Radishes Try these in a stir-fry with napa cabbage, onions, garlic and eggplant. Some people cook the greens, but they are a little tough for most.

Eggplant This summer crop is still hanging in there with some fall fruits!

Spaghetti Squash It is super fun to roast these and then pull out the spaghetti-like strands of yellow squash for eating with sauce or adding to a number of versatile dishes. These should store very well so there is no rush to eat them right away.

Tomatoes The field tomatoes are finished for the season but we’ll still have a trickle of ripe ones coming out of our high tunnel for few weeks.

Red Onions These onions are incredibly flavorful and may make you sob as you chop!

Dill Beets and dill go together beautifully. Or maybe a dill dressing for kale salad?

Yellow Carrots This variety is exciting for its color but less so for its raw eating qualities. They aren’t as sweet as our orange carrots but are delicious and beautiful in soups, stews and roasted veggies.

Eggplant Eggplant love hot weather but they are still slowly turning out a few fruits on these cooler fall days.

Curly Kale This perfect kale chip kale grew beautifully in the cooler weather.

Garlic You can store these outside of the fridge as they are fully cured.

Napa Cabbage This cabbage grew much better than our European style cabbage, hence the abundance. We hope to have the other varieties later this fall but for now we’re very excited about all of this Napa. It is so crunchy and succulent raw and we’ve also been enjoying it in stir-fries and sautés.

Beets This heirloom variety is cylindrical to allow for the most even slices. Don’t forget to use the greens! They are tender enough for raw salads and can also be cooked just like spinach or chard, to whom they are related.

Napa Cabbage This Asian style cabbage is perfect for raw marinated salads. It can also be used in any recipe you’d use cabbage for, but be aware that it cooks more quickly than other cabbages. When I cook with it, I prefer to stir fry it very lightly.

Slicing Tomatoes The quantities do seem to be dwindling with these colder temperatures but we’ll have smaller amounts of tomatoes for a while to come.

Paste Tomatoes This is a good opportunity, perhaps the last of the season, to cook some paste tomatoes down for sauce. You can also use these to make a salsa that isn’t as soupy as salsas made with slicing tomatoes can be.

Cherry Tomatoes If you’ve finally eaten your fill of raw cherry tomatoes, toss them into sauces and soups either with the bigger tomatoes or on their own. You will be amazed at how rich the flavor is. You can also roast them in the oven with a mix of veggies or use them in hash browns, eggs, and other stove-top dishes.

Red Onions The onion harvest is finally in! Onions are the first thing we seed in March and they take all the way until September to be ready. These giant beauties were worth the wait.

Parsley We can’t get enough of the fresh smell of this parsley!

Collard Greens Collards can be used much in the same way that kale can, although I’d give it a little longer to cook. If you don’t eat pork, try a variation on the traditional Southern recipe by using vegetable stock, onions and garlic.

Garlic You can store these outside of the fridge as they are fully cured.

Red Potatoes These are incredible white-fleshed potatoes that bake, fry, and mash well!

Colored Peppers If you don’t eat all of these raw, try roasting them in the oven, removing the skin, and eating on toast or in pasta.

Beets This heirloom variety is cylindrical to allow for the most even slices. Don’t forget to use the greens! They are tender enough for raw salads and can also be cooked just like spinach or chard, to whom they are related.

Tomatoes Every season we get feedback that people want “more tomatoes!”, probably because they are one of the crops we grow that bare very little relation to the stiff, flavorless version of themselves available in grocery stores in the off season.  We hope everyone is savoring the abundance of peak season heirloom tomatoes- using them raw and in sauces, soups, chili, catsup and paste.  The ‘slicer’ varieties are juicier than the ‘paste’ varieties so many people use the paste for cooking but they are actually interchangeable. The slicers just take longer to cook down.

Cherry Tomatoes If you’ve finally eaten your fill of raw cherry tomatoes, toss them into sauces and soups either with the bigger tomatoes or on their own. You will be amazed at how rich the flavor is. You can also roast them in the oven with a mix of veggies or us them in hash browns, eggs, and other stove top dishes.

German Butterball Potatoes These heirloom yellow fleshed potatoes are the creamiest I’ve had. They roast beautifully, whole or cut, and they are a great texture for mashed potatoes and soups too.

Colored Peppers We rarely manage to cook these even though they are so delicious roasted or sautéed  because we eat them all raw before they get that far.

Cherry Bomb Peppers The heat of these is relatively mild and combined with a sweetness that adds good flavor along with the kick.

Cantaloupe It is hard to grow melons in our variable climate but we eeked a few sweet ones out of this very wet season!  

Swiss Chard Greens struggle in the heat so they aren’t as bountiful, aesthetically perfect or tender. We think its worth putting up with the imperfections to add some nutritious leafy veggies into all of the juicy summer dishes we’ve been able to make.

Garlic We are ready to call these fully cured. Feel free to store them outside of the fridge and there is no rush to use them!

Leeks The onion’s mild cousin had the harvest truck smelling like soup and casserole all day! I love to slowly sauté leeks in a bit of oil and salt for 20-40 minutes to get them really well caramelized. Then they are perfect in tomato sauce, potato soup, or really any dish in which you would otherwise use caramelized onions.

Slicing Cucumbers The cuke harvest is finally dwindling for the season. This may be the last of it!