Kubocha Squash Also called the Japanese pumpkin, this squash is particularly dense and creamy. Perfect for soups or really any dish that calls for pumpkin.

Salad Radishes Radish season is in full swing! If you don’t eat these raw on a salad or in tacos, try roasting them in the oven or sautéing on the stove top.

Broccoli Raab These plants toppled a bit last night in the wind so we decided to harvest the stalks for their delicious leaves even though not all of the broccolini florets are formed yet. Cook the leaves and the most tender part of the stalks in stir-fries or soups. Isabella Freedman registrar, Simone Stallman, makes a delicious pasta with lemon zest, broccoli raab leaves, salt, pepper, and olive oil.

Broccoli Incredibly sweet heads! The leaves can used just like kale.


Salad Mix This is a mix of baby lettuces, arugula, and green and purple mizuna. It has a bit of a kick thanks to the arugula but is still relatively mild. It has been triple washed.

Sweet Peppers We’ve been covering these on cold nights so they just keep producing!

Oregano A pinch of oregano to go with your winter squash, salad dressings, soups, or to dry.

Onions The rest of the season will include regular storage onions rather than the sweet onions you received over the summer.

Garlic This garlic is fully dry and should store on your countertop for months at this point.

Carrots Sweet and crunchy! The leaves can be used in soup stock for flavor.

Delicata Squash The striped squash in your share are delicatas, and their flavor is indeed delicate. Sweet, tender- these are easy to eat simply as they are after cooking until soft in the oven or on the stove top.

Spaghetti Squash This variety is called orangetti. The flesh turns stringy like spaghetti once it is cooked and you can eat it with sauce or toss it into other dishes like roasted roots, sautés of greens, or even chili or other stop top dishes.

Salad Radishes Radish season is in full swing! If you don’t eat these raw on a salad or in tacos, try roasting them in the oven or sautéing on the stove top.

Curly Kale We’ve been tossing kale into everything these days- salad, pasta, soup, smoothies, curry, stir-fry… there is almost nothing that can’t take a little kale.

Napa Cabbage This Asian style savoyed (another word for crinkly) cabbage is one of our favorites for marinated salads, kimchi, or light cooking.

Salad Mix This is a mix of baby lettuces, arugula, and green and purple mizuna. It is a bit spicier than last week’s mix thanks to the arugula but is still relatively mild. It has been triple washed.

Sweet Peppers We covered these over the cold nights last weekend and they made it through with no problem.

Onions The rest of the season will include regular storage onions rather than the sweet onions you received over the summer.

Garlic This garlic is fully dry and should store on your countertop for months at this point.

Broccoli These are unbelievably sweet and flavorful!

Cilantro This classic salsa herb grows particularly well in cool weather when some of the other salsa ingredients aren’t producing much. Luckily, it also offers a lot of flavor to curries, chili, and beans. You can also use it in creative salad dressings with lime.

Tomatoes These cooler nights mean that tomato ripening is beginning to slow down. The smaller quantities help us savor the last bits of summer harvest.

Acorn Squash This variety has thin enough skin that you may want to try eating it, or tossing it to the compost depending on your palate. Like most winter squash they are simple to roast either in halves or rounds. You can stuff them for a beautiful display or simply eat them with oil or butter and salt.

Hakurai Salad Turnips You may remember these juicy turnips from spring- they are delicious raw but can also be sautéed or roasted like more traditional European style turnips. The greens are some of my favorite of the greens we grow and can be lightly cooked or chopped up for salad.

Purple Potatoes Gorgeous inside and out! If you still haven’t moved through the last two weeks of potatoes, remember that should store very well in your refrigerator for months. You could consider saving these absolute beauties for Thanksgiving or some other special meal.

Lettuce Heads This variety is called magenta. It is crunchy and beautiful and the last of the head lettuce we have for you this fall. Salad greens will start coming in the form of baby leaves. Speaking of which…

Salad Mix This is a relatively mild mix on the spectrum of baby green flavor profiles. It is a mix of baby lettuces and green and purple mizuna. It has been triple washed and

Kale This variety is called Siberian Kale. It is as versatile as any kale and works particularly well for soups.

Tomatoes These cooler nights mean that tomato ripening is beginning to slow down. The smaller quantities help us savor the last bits of summer harvest.

Sweet Peppers We love that these colorful reminders of summer continue producing even after other heat loving crops decline.

Onions The rest of the season will include regular storage onions rather than the sweet onions you received over the summer.

Garlic This garlic is fully dry and should store on your countertop for months at this point.

Parsley Try making a pesto-like puree with parsley and garlic or simply toss it on salads, squash, or grains.

Hakurai Salad Turnips You may remember these juicy turnips from spring- they are delicious raw but can also be sautéed or roasted like more traditional European style turnips. The greens are some of my favorite of the greens we grow and can be lightly cooked or chopped up for salad.

Delicata Squash Winter squash season is here! This variety has thin skin, so you can eat the entire thing. They are simple to roast either in halves or rounds. You can stuff them for a beautiful display or simply eat them with oil or butter and salt.

Potatoes These white fleshed potatoes have a few dark spots- nice evidence of the fact that we don’t use any chemicals to grow your food! Feel free to cut around them.

Leeks These onion relatives have a mildness and creaminess all their own.

Kale Tender young leaves on our fall crop of cooking greens. I’ve been simply sautéing them with a little olive oil and a few drops of water plus a pinch of salt, cooking only until they have turned a brighter green and making sure to remove from heat before they darken again. I’ve also been making simple raw kale salads by massaging kale (or just stirring aggressively) with olive oil, balsamic vinegar, and salt; then adding sliced sweet peppers, and nuts.

Sweet Peppers The pointy colored peppers are called Corno Di Toro types (Italian for bull’s horn). Don’t let their shape confuse you, they are incredibly sweet and not hot at all.

Tomatoes These cooler nights mean that tomato ripening is beginning to slow down. The smaller quantities help us savor the last bits of summer harvest.

Onions The rest of the season will include regular storage onions rather than the sweet onions you received over the summer.

Dill You can always dry dill very simply if you don’t use it up in salad dressing or soups this week. Just hang upside down in a well ventilated area.

Garlic This garlic is fully dry and should store on your countertop for months at this point.

Kale Tender young leaves on our fall crop of cooking greens. When sautéing or steaming, be sure to turn the heat off just at the point when the greens have brightened and before they return to a darker color to maintain the most nutrition.

Potatoes These white fleshed potatoes have a few dark spots- nice evidence of the fact that we don’t use any chemicals to grow your food! Feel free to cut around them.

Leeks These onion relatives have a mildness and creaminess all their own.

Sweet Peppers The pointy colored peppers are called Corno Di Toro types (Italian for bull’s horn). Don’t let their shape confuse you, they are incredibly sweet and not hot at all.

Tomatoes These cooler nights mean that tomato ripening is beginning to slow down. The smaller quantities help us savor the last bits of summer harvest.

Beets The greens can be used like chard or spinach for salads or cooked dishes. The roots can be shredded for raw salads, roasted, steamed or made into soup.

Onions The rest of the season will include regular storage onions rather than the sweet onions you received over the summer.

Dill You can always dry dill very simply if you don’t use it up in salad dressing or soups this week. Just hang upside down in a well ventilated area.

Garlic This garlic is fully dry and should store on your countertop for months at this point.

Tomatoes Heriloom tomato varieties tend to be more delicious and more variable in yield. They also tend to crack or ripen unevenly. We find it worthwhile to grow them anyway thanks to their incredible flavor profiles. The yellow/orange variety that has been so prolific this season is called Nebraska Wedding and it is a bit of an exception to the rule- both delicious and consistent in ripening and shape.

Sungold Cherry Tomatoes This variety does tend to crack, especially after a summer rain. We try to sift out the spilt ones but sometimes it happens as they get jostled so you may find a few split ones in your bag.

Cantaloupe These are some of the last of the beloved summer fruits!

Green Beans Another round of green beans!

Zucchini A little known fact- the smaller the zucchini the more tender and flavorful the flesh.

Eggplant Just a few small eggplants still hanging in there this season.

Red Onions The red onions are gorgeous this year and we have many more to harvest over the fall.

Garlic This garlic is fully dry and should store on your countertop for months at this point.

Cilantro This could be a great salsa week with the tomatoes, cilantro, onion, ad peppers.

Sweet Peppers The pointy colored peppers are called Corno Di Toro types (Italian for bull’s horn). Don’t let their shape confuse you, they are incredible sweet. We also have some colored bell peppers in the mix.

Green Butterhead Lettuce This variety has a tender, blanched (whitened by being kept from direct sunlight) interior and greener outer leaves.

Watermelon This heirloom variety is called ‘sugar baby’ and its pretty clear why- so sweet! Once in a while a watermelon shows signs of ripeness without having reached peak sweetness. Let us know if you ever get a bad melon by emailing janna.siller@hazon.org. Its really helpful to have melon ripeness feedback, or really any other feedback on the quality of the produce if an issue arises.

Rainbow Chard Add a few dark leafy leaves to your tomato sauce, salad, scrambled eggs or just about any dish you might put spinach in.

Zucchini The zucchini plants are finally beginning to slow down but we do still have some sizing up.

Eggplant These are on the wane for the summer but we still have a few rolling in. I find that when people don’t like eggplant it may be because they undercook it. Whether I roast, fry, grill, or sauté eggplant I cook it all the way until super soft.

Lettuce Our early fall lettuce crop came ready early due to all the heat. Summer lettuce is not as sweet or tender as spring lettuce is, so you may find you need to add a strongly flavored dressing to compensate for a bit of bitterness on these heads. Still- its nice to have some leafy greens back again!

Sweet Onions These onions are like a walla walla, they are sweeter than traditional storage onions.   

Garlic This garlic is fully dry and should store on your countertop for months at this point.

Tomatoes The numbers of ripe tomatoes are building! We grow a wide range of varieties so you’ll see yellow, pink, purple and red tomatoes in the mix coming up.

Sungold Cherry Tomatoes This variety is so sweet we love to just snack on them throughout the day in the field.

Dill Try drying this down if you aren’t ready to use it this week. Just hang in a well ventilated area until dry.

Sweet Colored Peppers We grow bell peppers and long pointy Italian frying peppers- both are super sweet now that they are ripening to fabulous colors!

Watermelon The melon patch takes up more than it’s fair share of space on the farm. The rodents and crows eat at least half of them about two hours before they are fully ripe. We spend a lot of time making sure the soil is warm enough and evenly watered enough to host melon plants effectively. And still, we carry on growing them every year because the experience of slicing into a fresh heirloom watermelon or cantaloupe is just irreplaceable! We hope you enjoy them as much as we do.  Once in a while a watermelon shows signs of ripeness without having reached peak sweetness. Let us know if you ever get a bad melon by emailing janna.siller@hazon.org. Its really helpful to have melon ripeness feedback:)

Marketmore Cucumbers As cucumber season begins to wane you may notice that there are fewer perfectly shaped ones and more that require peeling to fully enjoy. If you haven’t yet, try one of my favorite summer staples- chop your peeled cucumbers small and add to finely cubed tomatoes with lemon juice, salt and olive oil.

Zucchini The zucchini plants are finally beginning to slow down but we do still have some sizing up.

Eggplant We hope you were able to make good use of the eggplant bounty last week. We’ll continue to harvest them in smaller numbers for a few weeks.

Sweet Onions These onions are like a walla walla, they are sweeter than traditional storage onions.   

Garlic This garlic is fully dry and should store on your countertop for months at this point.

Tomatoes The numbers of ripe tomatoes are building! We grow a wide range of varieties so you’ll see yellow, pink, purple and red tomatoes in the mix coming up.

Sungold Cherry Tomatoes This variety is so sweet we love to just snack on them throughout the day in the field.

Basil This may be the last week of basil for the summer as the plants are beginning to lose steam.

Green Peppers We’ll have red and orange peppers before we know it, but in the meantime we can enjoy these gorgeous green peppers.

Parsley This herb can be dried down for storage or used fresh in tabouli, salad, or as a garnish.