Your Veggies this week:
Sweet Corn, Tomatillos, Yellow Onion, Mini Sweet snacking peppers, Poblano peppers, jalapeno peppers, Bell peppers, Italian roasting peppers, Leeks, Keuka Gold Potato, garlic, eggplant*, tomatoes*, grape tomato*(some black cherry or Starlight), parsley, summer squash* (yellow, zucchini or both), Lacinato kale
* Varieties will vary from photo. Bold items are new this week
Need help identifying your veggies? See the Variety List for 2026
Yes, we know you are receiving a lot of veggies. As a CSA Member, you share the risk of a crop failure and a bountiful crop. August is generally when members begin to get overwhelmed. Please don’t feel bad if you didn’t get to use a vegetable. It happens to all of us. The important thing is that you are doing your best, trying new foods, and supporting your health with fresh produce.
While we are on the topic, we wanted to mention something. American agriculture has been in the news quite a bit lately. We wanted to take this opportunity to remind you that you are an amazing human. You have chosen to support a small farm and eat local produce. Without you, our farm would not exist. We appreciate all of you so much. Thank you for choosing us to nourish you. This season we are feeding around 90 households with local, organic veggies. We always keep our members in mind and adjust our planning seasonally. We have a lot going on here with planting, maintaining, harvesting, communicating, and delivering. It can be exhausting at times. However, we are thrilled to do it for you! Our reward is knowing that we are all making the world a better place together. THANK YOU!
Inspiration for your veggies this week
Some quick ideas: Leek & Potato soup, Chile Relleno, Jalapeno poppers. Corn Chowder – don’t forget to make your corn broth too! Roast up some veggies, then blend half for a chunky roasted vegetable soup.
Vegetable Directory: storage tips and recipes
RECIPES
- Roasted Vegetable Medley – any potato will do
- Skillet Potatoes and Greens – any greens
- Simple Potato Leek Soup
- Sauteed Kale and Grape Tomato
- Garlicky Kale Salad
- Tomatillo Salsa Verde
- Roasted Tomatillo Soup
- Roasted Italian Peppers
- Grilled Eggplant
- Eggplant Meatballs
- Ratatouille Pasta
- Pepper and Parsley Pasta
- Baba Ganoush
- Roasted Garlic
- Grilled Eggplant
- Eggplant – pan fried for pizza or sauce
- Quick Pickled Jalapeno and Onion
- How to Quick Pickle
Photos of some dishes – scroll through – links above not in photos
In the summer, I often sauté whatever veggies I have on hand. Tomatoes of any kind are great to toss in too.
Corn – We did our best to protect our corn beds from the deer. They like to munch on the silks. Did you know there is one corn silk for each kernel and each silk needs to be pollinated to produce each kernel? We do our best to send out fully pollinated ears. We like to cook them on the grill in the husks. The moisture steams the corn, and the silks slide right off. Grilling adds a bit of charring to the corn that enhances the flavor even more. Eat them on the cob or cut off to add to other dishes, soups, or corn bread.
Sweet Corn – grilled in the husk, chowder, corn bread, corn broth, soups
Tomatillo – stored in the papery husk, rinse at time of use; eaten raw, roasted, sautéed, or boiled
Leeks: Use the white and light green part; our leeks are pretty clean and will only have some soil if any at the very top where the dark leaves meet the light green. Baby leeks are delicate and tender with an onion aroma.
Mini Sweet Peppers – great for snacking and very few seeds, stuff with your favorite filling.
Poblano Peppers – roasted, stuffed, or roasted and remove skins; soups, chowders, sauces, chiles rellenos
Peppers – Can be frozen without blanching. Cut and deseed them into the desired shape and size you intend to use them (slices, diced). Italian peppers can be eaten as is or roasted and skins removed
Jalapeno – These can also be frozen without blanching. The majority of the heat is in the white pith and seeds. Not a fan of the heat? You can dice them small and freeze in a flattened baggie; break off a piece to add to dishes to elevate the flavor.
Parsley – This herb is a healthful addition to dishes. I typically will add finely chopped parsley at the end of cooking a dish. This often-ignored herb has vitamin K, C, and A; antioxidants, and helps boost immune function, eye health, and bone strength. It will store wrapped in a paper towel and inside a plastic bag for at least a week. Can be frozen – wash/dry and place in a baggie intact; break off leaves as you want; they will not be firm but still add color and flavor to your 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.
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 an added flavor burst.
Pics from the week – it has been a busy one –
Thank you from your farmers, Joely & Joe!
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