CSA 2026 - Week #14 (B)

Winter squash season is here! Acorn squash is the first variety to ripen on the vine. It takes the whole crew to get it out of the field and into the barn. One group walks ahead of the tractor and snips the squash off the vine, followed by a smaller crew who throw them up to the harvest trailer where they're placed in harvest bins. We harvested just about 12 bins from this year's planting, which was a great yield! Watch the harvest in action. 

Acorn squash should be enjoyed within the next week or so.  It's not a long storage squash.  Cut it in half and roast in the oven...your kitchen will smell amazing!  

This week's share also includes a bunch of "last of" varieties.  Last of the tomatoes, last of the summer squash and cucumbers.  The seasonal transition is finally here!  

Enjoy this week's beautiful share!  Bon appetit!

What's in season this week?

Green Crisp Lettuce
These might be the pretties lettuces we grow! I love their delicate, frilly leaves and bright green color.  They are rich in vitamins A and K. Storage: refrigerate in an airtight container in the crisper drawer, where it will keep for up to a week.

Broccoli
When broccoli is back, you know the season is shifting!  It doesn't grow in the summer heat, but loves these cool days and even cooler nights. Both florets and stems are usable, just peel the stems before slicing. Storage: refrigerate in an airtight container and use within a week.

Parsley
I love to think of parsley as the star of a dish, not just a garnish.  It's loaded with vitamins K and C. Chop a big bunch with garlic and lemon zest for a gremolata over roasted acorn squash or broccoli, or blend into a bright chimichurri.
Freeze for later: Wash and dry the leaves and store in a glass jar or ziplock in the freezer. You can pull out the frozen leaves and chop directly into a soup or cooked dish for fresh and bright flavor! Storage: treat it like flowers — stems in a glass of water in the refrigerator, loosely covered, and it will keep well over a week. Alternatively, you can store in an airtight container in the fridge.

Acorn Squash (2 pieces)
Our first winter squash of the season has arrived! Wash the skin, halve it, scoop out the seeds, and roast cut-side down until tender — about 40 minutes at 400°F. Fill the hollow with butter and maple syrup for something simple and sweet, or with a savory grain filling for a full meal. The skin is entirely edible once roasted, so don't bother peeling. A great source of vitamin A and fiber. Storage: unlike summer squash, acorn squash keeps well at room temperature in a cool, dry spot for a month or more.

Red Tomatoes
Tomatoes are still holding on through this month, but we may be nearing the end for the red ones.  You may notice more cosmetic damage on the tomatoes, but this is expected as we reach the end of the plant's life. Just cut out any imperfections.  Try roasting the last of them with olive oil and garlic until jammy and sweet — a wonderful way to preserve their flavor a little longer. Storage: never refrigerate... keep at room temperature, stem-side down, out of direct sun, and use within a few days of full ripeness.

Sungold Cherry Tomatoes
Sweet as ever, and worth savoring while they last! Storage: keep at room temperature, out of direct sun; refrigeration dulls their flavor.

Summer Squash/Cucumber
We're nearing the end of the season for both of these vining crops.  Storage: refrigerate unwashed in an airtight container and use within a week.

Carrots — 2 lb Bag
A great big bag of sweet, crisp carrots to carry you through the week. Eat raw with hummus, shave into ribbons for salads, or roast alongside acorn squash for an easy sheet-pan dinner. Rich in beta-carotene. Storage: refrigerate in the bag for up to a month.

FRUIT SHARE
*For PAID Fruit Share Members ONLY*
Silken Golden Apples
Storage: In the fridge

Recipes from our Farmhouse Kitchen

Maple Roasted Acorn Squash
Roasted Carrots with Parsley Gremolata
Quick Sauteed Broccoli
Roasted Tomatoes with Tyme & Feta