​Acorn Squash Feeling overwhelmed by squash season? Remember that these wills tore for months so there is no rush to eat them all right away. Roast these acorn squash in the oven in slices or by cutting in half. Try stuffing the halves or scooping out the flesh after roasting and adding to other dishes.


Napa Cabbage This Asian style cabbage is perfect for stir-fries but only cook lightly so they retain some crispness. They also make delicious raw salads when sliced thinly and can be marinated in soy sauce, sesame oil, mirin, and other seasonings.


Tomatoes We keep getting a trickle of a harvest out of our high tunnel. Enjoy!


Collard Greens If you haven’t given these cooking greens a proper try, you’re in for a treat- they are probably my favorite. Southern American cuisine centers these greens cooked long and slow with animal fat. I love to simply sear them in olive oil and then toss in some water after about ten minutes of sautéing, cook for another five, salt, and wallah!


Salad Mix This triple washed array of baby greens includes mild and tender lettuces, sharper mustard greens like arugula and mizuna, and spinach.


Onions and Garlic These should both store well on your counter top.


Carrots Wow. This variety is particularly sweet and tasty.


Parsley This is flat leave Italian style parsley. Add it to salads, sauces, soups, roasted roots, or consider drying or freezing it for winter.


Hakurei Turnips These are not your average turnips! Also called salad turnips, they are juicy and delicious when eaten raw as well as cooked. They can be roasted, sautéed, or pickled in addition to just being sliced or quartered to eat raw. The greens are also super yummy- try them in a stir-fry, in soups, blended up for dips, or just lightly sautéed.

Jester Winter Squash This variety of squash is very sweet and excellent for stuffed squash or for roasting on its own. The skin is edible.


Hakurei Turnips These are not your average turnips! Also called salad turnips, they are juicy and delicious when eaten raw as well as cooked. They can be roasted, sautéed, or pickled in addition to just being sliced or quartered to eat raw. The greens are also super yummy- try them in a stir-fry, in soups, blended up for dips, or just lightly sautéed.


Rainbow Chard Such gorgeous colors to match the fall foliage around us.


Salad Mix This triple washed array of baby greens includes mild and tender lettuces, sharper mustard greens like arugula and mizuna, and spinach.


Cabbage These green cabbage are so yummy! They store well in the fridge so there is no rush to eat them. Make a slaw, steam them, roast in the oven, add to soup- so many options!


Onions and Garlic These should both store well on your counter top.


Peppers This week is the last week of peppers for the season. It’s been a good pepper run all the way into mid-October!


Sage This herb pairs well with winter squash and fall flavors.


Jalapenos These are the last of the hot peppers for 2021.

Salad Mix This triple washed array of baby greens includes mild and tender lettuces, sharper mustard greens like arugula and mizuna, and spinach.


Fennel It looks like an alien vegetable from another planet, but it’s actually an anise flavored culinary delicacy! Trim the fronds and use as a licorice-like herb in salads, dressings, or broth. Shave the bulbs for sautéing or cut them into wedges to roast.


Jack O’ Lantern We thought it would be fun to grow a few of these this year! These are meant to be decorative and aren’t particularly yummy. Thats where the pie pumpkins come in….


Pie Pumpkins You can decorate with these for October and then make a pie with them in November! I like to roast them in the oven, scoop out the seeds and toast them, then scoop out the flesh for soups or pies.



Kale This fall kale is particularly tender and yummy. Try roasting for kale chips, sautéing as a side dish, massaging for salad, or adding to just about any savory dish for a few extra antioxidants.


Napa Cabbage This Asian cabbage makes excellent raw salads and stir-fries. Also great in dumplings! When cooking, make sure not to overcook so that it remains crisp.


Onions and Garlic These should both store well on your counter top.


Sweet Peppers The pepper plants are slowing down their output as the weather turns colder but they are still delicious!


Potatoes We’ve left these dirty so they’ll store better- plus you get the added bonus of getting to encounter the soil they came from:)


Thyme Who doesn’t need a little extra time in their life? This savory herb pairs well with fall roasted veggies, salad dressings, and stews

Baby Bok Choi This Asian green is super easy to prepare. I simply chop off the nub at the bottom, cut in half or thirds, and sear in a bit of oil on a cast iron, cover and cook for a few minutes- just until the green color brightens but not so long that the crisp ribs get mushy or the leaf on top turns dark. I top with a bit of soy sauce and maybe a pinch of rice vinegar, browned garlic, and cayenne if I’m feeling fancy. So yummy!


Lettuce Mix Tender and mild young greens for fresh salads!


Delicate Winter Squash Squash season is upon us! These can be roasted and stuffed or cooked in a pan. My favorite thing to do is simply slice them into rounds, remove the seeds, and roast until soft in the oven. I top with just salt or maybe some maple syrup and warm spices like cinnamon or nutmeg. The skin is edible. Several more varieties of winter squash are on their way in the coming weeks.


Tomatoes and Cucumbers Enjoy these last few of the harvest while they last!



Onions and Garlic These should both store well on your counter top.


Eggplant Our eggplant plants were in high production earlier in the summer but have given us a small second flush. Enjoy them stir-fried with bok choi or softened in a pan or the oven to eat with tomatoes.


Sweet Peppers Try roasting these if you haven’t yet. The flavor concentrates and it is super yum. Overwhelmed by all the peppers? Consider freezing them to enjoy this winter when a fresh sweet pepper is a distant memory. Just slice and bag in a freezer zip-loc. When you pull them out of the freezer they go well into stir-fries and soups.


Cayenne The small red peppers are spicy cayenne. The seeds are the hottest part so if you just want to add a little spice to a dish, try using just the red flesh.

​Kale These bunches are from our fall planting of kale and they herald the return of cool weather greens season. The leaves are tender and excellent for massaged kale salads, sautéed greens, soups, and so on.


Carrots We had a group of kids out to the farm this week from Salisbury Central’s after school enrichment program and I can’t even describe their joy at yanking on fresh carrot greens to reveal the orange below. We hope these carrots bring you as much joy as they brought to the kids!


Sweet Peppers Try roasting these if you haven’t yet. The flavor concentrates and it is super yum. Overwhelmed by all the peppers? Consider freezing them to enjoy this winter when a fresh sweet pepper is a distant memory. Just slice and bag in a freezer zip-loc. When you pull them out of the freezer they go well into stir-fries and soups.


Cayenne The small red peppers are spicy cayenne. The seeds are the hottest part so if you just want to add a little spice to a dish, try using just the red flesh.


Potatoes We don’t wash the potatoes so they’ll store well for you. If you don’t want to use them this week, simply put them in a plastic bag and keep in the fridge until you are ready to use them. They’ll store for months that way since they haven’t been washed yet!


Dill Potato salad? Creamed spinach with dill? Persian dill rice? Or maybe just a simple salad dressing with olive oil, lemon juice, salt and dill.


Onions These are strong- they’ll definitely make you cry when you chop! They may have some aesthetic problems on the skin but they are yummy and should store well on your counter top.


Paste Tomatoes The narrow, oblong shaped tomatoes are often referred to as paste tomatoes or sauce tomatoes. They aren’t as juicy as slicing tomatoes and thus are more often used to make sauce since you don’t have to boil them down as long to get that concentrated tomato flavor. They are also often used for pico de gallo to get a firmer tester with less juice. That said, I make sauce out of slicing tomatoes all the time and salsa too and it’s all delicious! We grow two varieties of paste tomatoes, San Marzanos (a classic Italian type) and Speckled Roman (a gorgeous and delicious heirloom with golden stripes).


Cucumbers Our fall succession of cukes keeps valiantly putting out a small number each week!


Slicing Tomatoes The round tomatoes in your share are classically thought of as being suited for salads, sandwiches and, if you’re my seven year old, simply being sliced up and salted for raw consumption. Remember that there is a range of ripeness among your tomatoes so you can eat the ripest first and keep the less ripe ones on your counter top for a few days.

Sweet Peppers All the peppers in your share that aren’t a jalapeño are sweet. Slice them up for raw salads with tomatoes, roast them for sandwiches or to puree into soup with tomatoes, add them to stir fries or chilis or sauce-, they are super versatile!


Jalapeno The small green peppers are spicy jalapeños. The little marks on their skin are a sign of maturity and heat.


Onions These are strong- they’ll definitely make you cry when you chop! They may have some aesthetic problems on the skin but they are yummy and should store well on your counter top.


Peaches Peaches?!! We harvested these from a neighbor’s unsprayed orchard. If yours are a little firm, leave themon the counter for a day or two. If they are soft, eat them up or store in the fridge until you’re ready.


Cherry Tomatoes Sometimes these split when super ripe- you’ve likely experienced that already. They are still yummy when that happens, just know that you’ll need to eat them right away when they split because they won’t store well once the juice is exposed.


Lettuce Mix These baby greens are tender and yummy for salad.


Cucumber Our succession of late season cucumbers is offering up a trickle of a harvest. Late season cucurbits (the plant family that includes cucumbers, zucchini, melons, etc.) struggle to combat disease pressure that builds up over the course of the season. Good thing we got to enjoy an abundance in early summer!


Paste Tomatoes The narrow, oblong shaped tomatoes are often referred to as paste tomatoes or sauce tomatoes. They aren’t as juicy as slicing tomatoes and thus are more often used to make sauce since you don’t have to boil them down as long to get that concentrated tomato flavor. They are also often used for pico de gallo to get a firmer tester with less juice. That said, I make sauce out of slicing tomatoes all the time and salsa too and it’s all delicious! We grow two varieties of paste tomatoes, San Marzanos (a classic Italian type) and Speckled Roman (a gorgeous and delicious heirloom with golden stripes).


Slicing Tomatoes The round tomatoes in your share are classically thought of as being suited for salads, sandwiches and, if you’re my seven year old, simply being sliced up and salted for raw consumption. Remember that there is a range of ripeness among your tomatoes so you can eat the ripest first and keep the less ripe ones on your counter top for a few days.

Edamame So yummy and simple to prepare! Remove the pods from the plant and discard the plant. Plop the pods in boiling water for a few minutes and, wallah! Remove from the water, salt, and then pop the green soybeans into your mouth. Edamame is a Japanese term for soybeans when they are in their fresh, green stage like the ones in your shares. They are protein packed!


Pointy Italian Sweet Peppers The large, pointy, red and/or yellow peppers in your share are sweet! They may look suspicious like they could be spicy but they actually have a delicious sweet flavor when roasted or eaten raw.


Cayenne The small, pointy red peppers, however, are quite spicy. These are cayenne hot peppers and they can be used fresh or dried.


Leeks These onion/scallion relatives are versatile. Cook them slowly to maximize flavor.


Peaches Peaches?!! We harvested these from a neighbor’s unsprayed orchard. If yours are a little firm, leave themon the counter for a day or two. If they are soft, eat them up or store in the fridge until you’re ready.


Rainbow Chard Toss in with eggs, soups, salads, curries, or stir-fries.


Cantaloupe These melons are so incredibly sweet! As with watermelons, there is some very careful discernment that happens in the field to determine which are ripe and ready to be picked. The process is usually successful but if you ever get a melon that isn’t yummy, please let us know! We’re happy to replace it for you and it’s just helpful for us to know.


Paste Tomatoes The narrow, oblong shaped tomatoes are often referred to as paste tomatoes or sauce tomatoes. They aren’t as juicy as slicing tomatoes and thus are more often used to make sauce since you don’t have to boil them down as long to get that concentrated tomato flavor. They are also often used for pico de gallo to get a firmer tester with less juice. That said, I make sauce out of slicing tomatoes all the time and salsa too and it’s all delicious! We grow two varieties of paste tomatoes, San Marzanos (a classic Italian type) and Speckled Roman (a gorgeous and delicious heirloom with golden stripes).


Slicing Tomatoes These are the round tomatoes in your share and are classically thought of as being suited for salads, sandwiches and, if you’re my seven year old, simply being sliced up and salted for raw consumption. Remember that there is a range of ripeness represented in your tomatoes so you can eat the ripest first and keep the less ripe ones on your counter top for a few days.

Basil A yummy herb to go in all of that sauce you’ll make with the paste tomatoes or on tomato sandwiches. The leaves turn a dark shade if stored wet.


Pointy Italian Sweet Peppers The large, pointy, red and/or yellow peppers in your share are sweet! They may look suspicious like they could be spicy but they actually have a delicious sweet flavor when roasted or eaten raw.


Cayenne The small, pointy red peppers, however, are quite spicy. These are cayenne hot peppers and they can be used fresh or dried.


Leeks These onion/scallion relatives are versatile. Cook them slowly to maximize flavor.


Lettuce Lettuce really doesn’t like to grow in hot weather so these are not quite as delicious or tender as they were in the spring. That said, doll them up with a little dressing and you’re good to go!


Rainbow Chard Greens to toss in with eggs, soups, salads, curries, or stir-fries.


Cantaloupe These melons are so incredibly sweet! As with watermelons, there is some very careful discernment that happens in the field to determine which are ripe and ready to be picked. The process is usually successful but if you ever get a melon that isn’t yummy, please let us know! We’re happy to replace it for you and it’s just helpful for us to know.


Paste Tomatoes The narrow, oblong shaped tomatoes are often referred to as paste tomatoes or sauce tomatoes. They aren’t as juicy as slicing tomatoes and thus are more often used to make sauce since you don’t have to boil them down as long to get that concentrated tomato flavor. They are also often used for pico de gallo to get a firmer tester with less juice. That said, I make sauce out of slicing tomatoes all the time and salsa too and it’s all delicious! We grow two varieties of paste tomatoes, San Marzanos (a classic Italian type) and Speckled Roman (a gorgeous and delicious heirloom with golden stripes).


Slicing Tomatoes These are the round tomatoes in your share and are classically thought of as being suited for salads, sandwiches and, if you’re my seven year old, simply being sliced up and salted for raw consumption. Remember that there is a range of ripeness represented in your tomatoes so you can eat the ripest first and keep the less ripe ones on your counter top for a few days.

Paste Tomatoes The narrow, oblong shaped tomatoes are often referred to as paste tomatoes or sauce tomatoes. They aren’t as juicy as slicing tomatoes and thus are more often used to make sauce since you don’t have to boil them down as long to get that concentrated tomato flavor. They are also often used for pico de gallo to get a firmer tester with less juice. That said, I make sauce out of slicing tomatoes all the time and salsa too and it’s all delicious! We grow two varieties of paste tomatoes, San Marzanos (a classic Italian type) and Speckled Roman (a gorgeous and delicious heirloom with golden stripes).
Slicing Tomatoes These are the round tomatoes in your share and are classically thought of as being suited for salads, sandwiches and, if you’re my seven year old, simply being sliced up and salted for raw consumption. Remember that there is a range of ripeness represented in your tomatoes to last you the week so you can eat the ripest first and keep the less ripe ones on your counter top for a few days.
Watermelon !!! Melon season is feels like an exciting victory every year. The raccoons love these as much as we do, gnawing a hole in the rind of their favorites and then carving out the inside with their paws, so we’re lucky to have any left for us to harvest. The variety is called Sugar Baby and we think they are delicious. We are pretty good at determining which watermelons are ripe before harvesting but it’s always a bit of a mystery since we can’t see inside until you slice them open. If you ever get an underripe melon, please let us know! 


Parsley This might be a good week for tabouli or other fresh tomato-y salads with parsley. Garlic These heads are now fully cured and can be stored out of the fridge.
Green Peppers and Purple Peppers Both of these types of peppers are savory rather than sweet like red or yellow peppers.
Jalapeño These small green peppers are hot.
Carrots These yummy snacking veggies are back after a mid-summer hiatus!
Sweet Onion These white onions are like walla wallas. They are quite yummy raw or caramelized. They are fresh, not cured, so they are best stored in the fridge although they’d do fine on a counter top for a week or two.
Yellow Onion These have a more classic onion flavor.
Zucchini Zucchini season is finally winding down so this will be the final week of zucchini
for the summer.
Potatoes We haven’t washed these because we find it tricky to bag wet potatoes- if you put them in plastic bags while wet, they might mold; if you put them in paper bags or containers while wet, they’ll break through. So, we hope you don’t mind washing off a little dirt at home. 

​

Paste Tomatoes The narrow, oblong shaped tomatoes are often referred to as paste tomatoes or sauce tomatoes. They aren’t as juicy as slicing tomatoes and thus are more often used to make sauce since you don’t have to boil them down as long to get that concentrated tomato flavor. They are also often used for pico de gallo to get a firmer tester with less juice. That said, I make sauce out of slicing tomatoes all the time and salsa too and it’s all delicious! We grow two varieties of paste tomatoes, San Marzanos (a classic Italian type) and Speckled Roman (a gorgeous and delicious heirloom with golden stripes).


Slicing Tomatoes These are the round tomatoes in your share and are classically thought of as being suited for salads, sandwiches and, if you’re my seven year old, simply being sliced up and salted for raw consumption. Remember that there is a range of ripeness represented in your tomatoes to last you the week so you can eat the ripest first and keep the less ripe ones on your counter top for a few days.


Cherry Tomatoes When it rains tomatoes, it pours! These of course are perfect for a simple snack or salad but are also delicious roasted in the oven with other veggies.


Cilantro This would be a great week to make salsa with all of the tomatoes, garlic, onion, and peppers!


Garlic These heads are now fully cured and can be stored out of the fridge.


Green Peppers and Purple Peppers Both of these types of peppers are savory rather than sweet like red or yellow peppers.


Hot Peppers You have one hot pepper to add a little kick on salsa week:)


Sweet Onion These white onions are like walla wallas. They are quite yummy raw or caramelized. They are fresh, not cured, so they are best stored in the fridge although they’d do fine on a counter top for a week or two.


Zucchini Someday, it will no longer be zucchini season and we’ll miss these prolific veggies. But that day is not yet today! Enjoy them while they last:)


Celery This is a tricky vegetable to grow in our climate. We always end up with skinnier, drier ribs than we’d like but these are excellent for soup!


Potatoes This variety is pink on the inside and out! The particular texture of these makes incredible baked potatoes and would also be delicious in soup with celery, zucchini, peppers, onions, and garlic.