Your veggies this week:
- Swiss Chard
- Delicata Squash
- Leeks
- Summer Squash
- Tomato-plum, slicing, grape
- Pepper- bell, mini-sweet snacking, Jalapeno, cayenne, Italian roasting pepper
- Eggplant
- Garlic
From the field
Over the weekend, we had our annual inspection for our Organic Certification. We have been certified organic since we started our farm in 2005. This is our 20th growing season. During the inspection, the inspector walks our fields and reviews our paperwork to ensure that all NOP rules and regulations are being followed and documented. Our certifier is NOFA-NY, Certified Organic, LLC. They are then certified by the USDA. If you would like to learn more about Organic Certification, you can read more about it here: Organic Regulations. We offer farm events with farm tours so that members can also see directly how their veggies are grown. We also are certified by the Real Organic Project. You must be certified organic first to receive this certification. Real Organic Project includes additional standards to follow. You can learn more about that here: Real Organic Project. If you ever have any questions about our growing methods, please ask.
Crops coming soon! Broccoli, mizuna, pac choy, bok choy, and arugula
Did you know that we have a local restaurant that is a member of our CSA? Are you looking for somewhere to have a delicious dinner crafted from the finest of the Finger Lakes? Make your reservations for a Monday or Friday evening at Dean Lane Dining
The current season continues until Week #20. Current CSA members have the opportunity to join our CSA Extension and renew their membership for 2026. 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. The weeks of delivery include 11/4-12/4.
Quick Tips:
Swiss Chard – can be used in place of spinach in most recipes; yes, you can eat the stems too. For more info go to the Vegetable Directory Page for Swiss Chard
Delicata Squash – The first winter squash of the season that appears in your share. The skin is edible and does not need to be peeled. They can be cut in half, seeds scooped, roasted and stuffed. They are a wonderful treat sliced into 1/2 moons and roasted with your favorite seasonings like garlic, chili powder, and maple syrup. It can be used in soups, stews, curries, and roasted vegetables.
Leeks: Mild onion flavor; white and pale green part can be sliced and frozen without blanching for later use; great in soups, stir-fry, gratins, stews, sautes. Search Leek & Tomato tart – many variations – use puff pastry for a quick, fancy dish.
Eggplant – Our favorite is grilled or roasted, but there are several delicious ways to prepare it. Basically flavorless, you can season it with whatever flavor profile you prefer. It pairs well with a variety of flavor profiles: Italian, Mexican, Asian, and Curry. Grilled, braised, roasted, cooked, on pizza, and blended. Very versatile veggie! Need more inspiration? Check out these: 35 Eggplant Recipes or 20 Delicious Eggplant Recipes . Grilled eggplant for baba ganoush – stab slits, push in garlic cloves, grill on medium indirect turning every so often until tender – use in your recipe with the roasted garlic. Not a fan of eggplant or the texture? Try Eggplant meatballs.
Peppers – Bell, Mini Sweet Snacking, Jalapeno, Cayenne, Italian Roasting – All peppers 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. Italian Roasting Peppers They can be roasted and peeled, if you wish to puree into a smooth sauce; or you can roast with your veggies as is. Roasting Fresh Italian peppers Cayenne – dry, freeze, or use fresh- can be used to infuse oil or honey.
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.
Zucchini & Summer Squash: running out of ideas? It is time to get creative – Use a mandolin and use as noodles with your favorite sauce; shred and make waffles, muffins, bread; cook down with tomato to make a sauce for pasta or rice; use diced in salads; make quick pickles
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.
We give most veggies a rinse at the farm. We do recommend that you wash again at home.
Recipe Inspiration – photos linked to recipes
- Ratatouille Pasta
- Roasted Vegetable Medley
- Maple Roasted Delicata Fries
- Roasted Tomato and Red Pepper Soup
Past seasons’ recipes – scroll to the recipes: Plum Tomato Gratin, Braised Japanese Eggplant, Summer Squash Sauce, Roasted Japanese Eggplant, Asian Pickled Zucchini, Warm Leeks Vinaigrette, Jalapeno Poppers, Spaghetti with Cherry Tomatoes and Kale, Delicata Squash Bisque, Easy Jalapeno Cornbread, Jalapeno Poppers
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 start on October 11th at our Annual Gratitude Gathering at the farm. We will limit available CSA shares to 50. 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
From the past week, and some photos of some of our meals we made with last week’s veggies.
Can you find all 3 cats in the peppers?
Garlic cleaning: before and after
Savory breakfast idea: Chickpea flour pancakes with diced poblano peppers topped with a saute of tomatillo, tomato, poblano, and parsley. Served with pan fried potato and onion homefries.
