Sept 23- Week #15 (A) 2025

Your veggies this week:

Pac Choy
Kale
Delicata Squash
Tomatillo
Summer Squash
Tomato-plum, slicing, grape
Pepper- bell, poblano, jalapeno, cayenne
Onion
Garlic

From the field

This is likely the final week for tomatoes. We have started moving toward fall cleanup in the field. There is a mustard cover crop on the beds that we harvested the garlic from. Farmer Joe is working on getting the cover crops in for the winter. We do our best to plant a cover crop on all open beds for the winter. In the spring, the cover crops are worked back into the soil as “green manure” to improve our soil health with organic matter, and keep our soil alive with beneficial microbes. We managed to get some posts pounded in for the new high tunnel. We still have a few more to work on since we did hit some rocks and we need to dig them out. These are 6′ pipes that are 2 1/2′ in diameter, and they need to go 39″ into the ground. We were bound to hit a few problem spots.

Crops coming soon! We should have broccoli next week.

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 CSA season continues until Week #20.

Membership Renewal for 2026 – Current members have the opportunity to renew before we accept new membership. Current members can renew starting the day of our annual Gratitude Gathering on Saturday, October 11th. We have not made any decisions about a cost increase, so be sure to lock in 2025 prices and reserve your bounty for next season early.

CSA Extension: You can add your name to the list starting this week. Let Joely know at your pick up this week if you are interested. This is a first come first serve list. These are limited to 30 shares so hold your spot asap.

Current CSA members also 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. The weeks of delivery include 11/4-12/4. Some adjustments may be made to delivery dates and times with advance notice. We will have to wait and see who joins and where their delivery location is before making any adjustments if necessary. Cost $150

Quick Tips:

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.

Peppers – Bell, Jalapeno, Cayenne, Poblano– 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. Cayenne – dry, freeze, or use fresh- can be used to infuse oil or honey. Poblano: do not need to be peeled, can be used as is; mild warm flavor but not hot.

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

Past seasons’ recipes – scroll to the recipes:

Roasted Delicata & Farro Salad with Maple Tahini Dressing (Week #11 2022),
Delicata Squash and Black Bean Chili & Cornbread (Week#15 2022),
Spaghetti with Cherry Tomatoes and Kale,
Delicata Squash Bisque,
Easy Jalapeno Cornbread,

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.