July 29- Week #7 (A) 2025

Your veggies this week:

From the field

Summer! The heat is on, and the summer crops are here. We spend most of our days harvesting, mowing, and weeding. We are big fans of clouds these days. Those of you who attended the garlic harvest know that fieldwork can be quite hot and sweaty. Just a light breeze or a little cloud cover can greatly improve your farmers’ energy levels. We are keeping an eye on our winter squash crop. We see acorn, delicata, and butternut squash forming. Coming soon…tomatillos and jalapeno!

Quick Tips:

Tomatoes: Let your tomatoes ripen at room temperature on the kitchen counter. They ripen from the inside out. The tenderness will let you know they are ripe. Once ripe, if necessary, you can place them in the fridge to slow ripening. Allow them to return to room temperature before eating fresh. Over-ripe tomato? Chop it up and cook with your other veggies for a quick “sauce” and added flavor burst.

Garlic: Fresh dug and uncured. You will notice that the “paper wrapping” that encloses the garlic clove is not dried and thin. Be sure to remove this before using. Quick Recipe: Roasted in an air fryer: foil pouch, cut of top, drizzle with olive oil, air fry at 390 degrees for 10-20 min. Carefully open pouch and air fry for additional 5 minutes to carmelize. Use roasted garlic on bread, in hummus, added to dressings and dips. Roasting mellows and deepens the garlic flavor.

Red Cabbage – salads, roasted, shredded -slaw or tacos, 16 recipes for red cabbage

Eggplant: We have 4 varieties growing. Our favorite is grilled, but there are several delicious ways to prepare it besides eggplant parm. Eggplant is neutral in flavor so you can season it with whatever flavor profile you prefer. It can have a meaty texture or pureed into a dip like baba ganoush. 

Need some inspiration? 46 Eggplant Recipes

This looks like another great week for ratatouille! This is an easy dish that utilizes many summer veggies and is a go-to for many CSA members. There are many variations. Search for recipes and find your favorite. All of the veggies are simmered together for a delicious and satisfying meal.

We love to grill our summer squash and eggplant. Cut your veg into 1/2 or slices and lightly brush with oil, season with herbs, salt and pepper. Grill to your desired tenderness.

We give most veggies a rinse at the farm. We do recommend that you wash again at home.

Recipe Inspiration – photos linked to recipes

• Sauteed Summer Squash
• Marinated Bean Salad
• Ratatouille Pasta
• Grilled Eggplant
• Eggplant Meatballs

All recipes from past seasons can be found in the monthly archives. You can also find information in the Vegetable Directory located in the menu under CSA Membership on the website. Additionally, you can use the search feature at the bottom of each page. There is also a CSA Membership Handbook.

From the Office

Reminder: If you joined with a split payment, your balance is due August 1st – $362.50

What to do if you miss your CSA share delivery – all details are in the CSA Handbook —

If you know you will be of town, you can reschedule to another location, send someone in your place, or cancel for the week. We can hold CSA shares on the farm for 24 hours with advance notice. You can schedule a pickup at the farm.

Any questions, feel free to ask. You can reach Joely by text at 607-697-3197

Farm Events

These events on the farm are an opportunity to see where and how your food is grown. Spend some time with your farmers and fellow CSA members. Please leave your pets at home. Thank you.

• Potato Harvest – August – date TBD
• Gratitude Gathering and membership renewal – October – date TBD

Here are some photos from the farm this week

Get your copy of the 2025 CSA Member Handbook – HERE