CSA 2026 - Week #18 (B)

It’s another beautiful, big box this week! Autumn Frost squash looks like a pumpkin, but don't forget to eat it!  It's a terrific variety for making soups, custards or pies. And the first of the season's cauliflower joins the share, alongside the last of the peppers and eggplant.

When's the last week of the CSA?
For those of you wondering about the final week of pick-up, it's the week of November 9th for Weekly and Biweekly B members and the week of November 2nd for Biweekly A members. 

Let us bring the veg to your holiday table!
Thanksgiving boxes are separate from our regular season and are available for purchase now. They include everything but the turkey! Add-on apple shares and home delivery option.  Learn more here. 

What about next season? Enrollment for 2027 CSA will open on January 1st.

Enjoy this week's wonderful share!
- Maggie & Matt

What's in season this week?

Toscano Kale
Deep blue-green and more tender than curly kale, Toscano is a cool season favorite green. Massage with olive oil and lemon for a raw salad with shaved fennel, or sauté with garlic for a quick side. It is especially good folded into a warm dish with roasted cauliflower and squash. Exceptionally rich in vitamins A, C, and K. Storage: refrigerate in an airtight container and use within a week for the best texture.

Romaine Lettuce
If it freezes next week, this may be the last of the lettuce for the season.  Stay tuned! Storage: refrigerate in an airtight container in the crisper drawer, where it will keep for up to a week.

Peppers — Red & Yellow
These beauties are hanging on! Roast until soft and blistered for a smoky side, or slice raw into salads. Sautéed with red onions and eggplant, they make a simple, beautiful dish. An excellent source of vitamin C. Storage: refrigerate in an airtight container and use within a week.

Fennel
A beautiful, aromatic bulb with a delicate anise flavor that mellows when cooked. Shave it raw into a salad with romaine and radishes, or roast in wedges until caramelized and tender. The feathery fronds are edible too, and make a lovely garnish. Storage: refrigerate in an airtight container and use within a week.

Parsley
More than a garnish. Chop a generous bunch with garlic and lemon zest for a gremolata over roasted cauliflower or squash, or blend into a bright chimichurri. Storage: treat it like flowers, with stems in a glass of water in the refrigerator, loosely covered; freeze washed and dried leaves in an airtight container in the freezer. 

Eggplant
I keep thinking it's the last week of eggplant, but these plants are so strong they just keep producing!  I've been making a delicious eggplant and lentil stew on repeat this fall.  Simple and nourishing. Storage: keep in an airtight container in the refrigerator and use within about five days; avoid the coldest part of the fridge.

Cauliflower
A fall favorite, wonderfully versatile. Roast florets at high heat with garlic until deeply golden and nutty, or cut into thick “steaks” and sear in a hot pan. Storage: refrigerate in an airtight container and use within a week.

Red Radishes
The crisp, peppery, and bright flavor of these radishes balances out the heavier meals in the fall. Slice thin into salads, eat with butter and flaky salt in the French manner, or roast whole, which mellows their bite into something sweet and tender. Storage: remove the greens and refrigerate the radishes in an airtight container for up to two weeks.

Red Onions
Mild and beautiful, useful in nearly everything this week. Slice thin for salads, pickle in red wine vinegar for a bright pink condiment, or roast in wedges alongside squash and cauliflower until sweet and jammy. Red onions carry quercetin, a notable antioxidant, along with their gorgeous color. Storage: keep in a cool, dry, dark spot with good air circulation.

Autumn Frost Winter Squash
VIDEO: Watch us harvest it! A sweet, creamy winter squash that tastes even better than it looks! Halve, scoop out the seeds, and roast cut-side down at 400°F until tender, about 40 minutes, then finish with butter and a drizzle of maple or a scatter of herbs. The flesh is also lovely puréed into a velvety soup. A great source of vitamin A and fiber. Storage: keeps well at room temperature in a cool, dry spot for a month or more. 
 

FRUIT SHARE
Ambrosia Apples
For PAID fruit share members only.
Storage: In the fridge!

Recipes from our Farmhouse Kitchen

Quick Pickled Red Onions
Garlic Roasted Cauliflower
Roasted Radishes with Parsley Butter
Toscano Kale with Winter Squash