9/20/22 – CSA Week #15

Did you know??

Our CSA season continues for 20 Weeks. Watch your newsletter for details on renewing for next season. CSA Membership renewals will begin in October. Current members get the first opportunity to renew for 2023.

Our farm is a “CSA Farm” meaning that all of our sales come directly from CSA Members. We do not attend farmer’s markets or sell to restaurants. Our members support the production costs to run our farm and in return our CSA members are our main priority. Without members our farm would cease to exist. Our early renewal initiative is required for us to make necessary purchases for the upcoming season and aids us in our crop planning.

Early CSA Renewal is coming soon…..

CSA EXTENSION SHARE – We will once again offer an Extension Share for current CSA members. These shares are limited to 40 members. This CSA Extension continues for 4 more weeks directly after the regular season. Deliveries will be for 3 weeks in November, break for Thanksgiving week, and return for the final delivery during the first week of December. More details to follow in the coming weeks with sign up available by the Gratitude Gathering October 15th.

Do you plan to attend our Gratitude Gathering? Please let us know – same registration form as Something Saturday – scroll to button below.

September 20, 2022 – Week #15

This week in your CSA Share:

  1. Spaghetti Squash**
  2. Bok Choy**
  3. Red Norland Potato**
  4. Swiss Chard
  5. Tomato
  6. Mini-Sweet Peppers
  7. Eggplant – mix-Japanese & globe**
  8. Beans – Italian Flat Beans (Pole Beans)**
  9. Garlic
  10. Onion -Red
  11. Scallions
  12. Parsley
  13. Radish
  14. Jalapeno

Each item in the list is a direct link to the Vegetable Directory that has more details about storage and recipes. On each page you will also find a link to a Pinterest Board for that vegetable. **Featured in this week’s custom KP Holistic Chef recipes or past weeks with links below.

Spaghetti Squash – if you have blemish on your squash it may not store quite as long; please use promptly. This will likely be the last week of spaghetti squash as many that we harvested have not made it through the curing process.

Italian Flat Beans – great braised, stews, soups, sautéed; These beans are great for soup. Beans can be cleaned, trimmed, blanched and frozen.

Bok Choy – eaten raw in salads or smoothies, cooked- soups, sauté or stir fry Bok Choy Salad with Siracha Peanut Dressing from Week #2

Swiss Chard – can be used in place of spinach in recipes; yes – you can eat the stems; steamed, sautéed, added to soups and stir-fries

Radish– raw or cooked; cooking will reduce spiciness

Tomato – The field tomatoes are over but the cold frame hoophouse tomatoes are still quite happy. They are not as abundant this time of year but as long as we have some ripening they will go home to you. They will continue to ripen on your counter; ripe when tender to the touch; excellent eaten raw or cooked. If you must refrigerate allow to adjust to room temp before eating for best flavor. Over-ripe tomatoes are great for cooking; add them with other veggies to simmer

Mini Sweet Peppers- red, yellow, or orange; great cut up into salads, stuffed, and eaten raw or anywhere you would use bell peppers.

Red Norland Potato – Red skin, white flesh – great boiled, steamed, roasted, soup – roasted potato rosemary & capers from Week #12 August 30

Garlic – should be stored at room temp; excellent roasted – recipe here We grow a stiff neck variety so just trim the tops a bit to drizzle oil and leave the stiff neck in. Lots of great ideas on how to use the end product.

Eggplant – store wrapped in a towel (not plastic) in your crisper drawer; not necessary to peel Japanese eggplant; great roasted, braised, or grilled; not a fan? try eggplant meatballs or a bonus recipes below or Braised Eggplant from July 26th

You have another chance at the recipes from last week too!!

Recipe form Week #14 – another chance

Weekly Recipes: KP Holistic Chef – Katie Peterson has created 2 custom recipes to compliment your CSA share. You will receive printed copies of the weekly recipes. The recipes are always listed on her website too www.kpholistichef.com @KPholisticchef

Don’t forget that you can look back to previous recipes as many veggies appear more than once!

The recipes featured this week are two from our Soups and Stews event over the weekend. Both were absolutely scrumptious. Still have delicata squash on you counter?? This is a great option…. More recipes from the event will follow over the next few weeks.

Farm Update: We all had a great time at Soups & Stews. We sampled Delicata Squash and Black Bean Chili, Butternut Squash Soup, and CSA Vegetable Soup. It was a beautiful afternoon spent with CSA members!

All above photos – Credit Timothy Gersey and Lynda McPartland

Crowd participation?? – yes! Slice and dice it to the beat – Uptown Funk — Thank you!!

Something Saturdays:

There are only 2 more opportunities this season!!

There are still dates available to earn your T-shirt!! Any working event counts toward your t-shirt. T-Shirts will be distributed at our final event of the season – Gratitude Gathering 10/15

Available Dates remaining: 10/1, 10/8

EVENT SCHEDULE: Only 1 remaining event for the season – CSA renewal, T-shirt distribution, and more details to follow in the coming weeks.

End of Season Gratitude Gathering: Saturday 10/15 – Pot Luck

Social Media :

FACEBOOK & INSTAGRAM tag us in your photos: @egfcsa @KPholisticchef

We have a new Facebook Page. We will continue to post on both pages for a while as we transition to using just one. Please like and follow our new page

We have also added a new private Facebook Group. We are up to 23 members!! We would like this to be a place where we can all share general cooking and preservation tips, CSA related ideas, recipes, and photos of our culinary creations made with our CSA veggies. It is set up so you can post anonymously if preferred. You can request to be added at the link below.


This season’s produce is brought to you by this crew. We are a small family farm and grow 4-7 acres of over 40 varieties of vegetables. This bunch works hard to get your veggies to you every week.

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