Sept 2- Week #12 (B) 2025

Your veggies this week:

From the field

Your CSA share veggies will begin to transition to fall crops over the next few weeks. The nights are beginning to cool and our days are getting shorter.

CSA shares continue through the end of October and end with Week #20. Current CSA members have the opportunity to join our CSA Extension. We will have a limited number of CSA Extension Shares available for purchase beginning in early October. We will have more details about what will be offered for those 4 weeks in later newsletters. The CSA Extension starts immediately after the regular season ends and skips Thanksgiving week. 11/4-12/4

Quick Tips:

Tomatillo: Green and a bit sticky in a paper husk, Storage – room temp for up to a week with or without husks; refrigerate up to 3 weeks in a paper bag Best Uses: salsa verde, soup, salads, dressing Cooking: typically boiled or roasted

Sweet Corn: our corn had a rough season this year. This is the 2nd and final planting. It had a wet cold start and a hot dry summer. Some kernels may not be developed. Each silk must be pollinated to make each kernel – that thought blows my mind. We like to grill ours right in the husk; use your corn cobs for corn broth for your corn chowder.

Italian Flat Beans: generally braised or stewed; another great choice is to blanch them first then saute with garlic, oil, and red pepper flakes; additional option is to add in a few tomatoes

Parsley – adds fresh flavor to salsas, salads, pasta, pesto, marinades; Store rolled in a paper towel inside a plastic bag or upright in a glass of water covered with a plastic bag in the fridge

Peppers – Bell, Mini Sweet Snacking, Jalapeno, Italian roasting and Poblano can be chopped, sliced, minced, and frozen without blanching. Jalapeno heat comes from the seeds and membrane; remove them to reduce heat, and use gloves if possible. Jalapenos are excellent in cornbread or jalapeno poppers. Freezing: prepare how you intend to use them. Frozen peppers can be used in scrambles, casseroles, soups, breads, on pizza, in sauces, and sautes. Mini Sweet Peppers– great for snacking and stuffing. Poblano they have a warm heat, but they are not as hot as a hot pepper. Poblano peppers are versatile. They can be roasted, stuffed, and blended into sauces and soups. They are excellent in dishes like chili rellenos, rajas con queso, creamy soups, stews, and salsas, and can also be used in place of bell peppers for a more flavorful kick in tacos, fajitas, and casseroles. You can also enjoy them in dips, cornbread, guacamole, and even cocktails. Italian Roasting peppers can be also be roasted and peeled, just like poblano, if you wish to puree into a smooth sauce; or you can roast with your veggies. Roasting Fresh Italian peppers

Beans: Purple beans will fade when cooked. Simple way to add beans to any meal– a quick blanch and add to your dish or salad into bite size pieces.

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 refrigerator to slow the ripening process. 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:  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.

Recipe: How to quick pickle any vegetable (PDF)

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

Recipe Inspiration – photos linked to recipes

Yes, you can use your Adirondack Red Potatoes for these too!

• Oven Baked Potato Wedges
• Roasted Red Potato and Vegetable Medley
• Red Norland Potato Salad

Salsa Verde, Roasted Tomatillo Soup, Roasting fresh Italian Peppers,

Past season ’22 scroll to the recipes: Sweet Corn Gazpacho, Plum Tomato Gratin, Garlic Pole Beans, Rosemary Smashed Red Potatoes

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

CSA Membership renewal will begin October 11th. We will limit available CSA shares to 70. Be sure to sign up early to reserve your veggies for next season!

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.

• Gratitude Gathering and membership renewal begins- Saturday, October 11th

Get your copy of the 2025 CSA Member Handbook – HERE