Your Veggies this week: wash your veggies at home before use
Sweet Corn, Cabbage, plum tomato, basil, lettuce mix, yellow onion, mini sweet snacking peppers, jalapeno, bell peppers, Italian roasting peppers, Leeks, Keuka Gold Potato, garlic, tomatoes*, grape tomato*(some black cherry or Starlight), parsley
* Varieties will vary from photo. Bold items are new this week
Need help identifying your veggies? See the Variety List for 2026
Well, after several weeks, you are getting a break from eggplant this week. Some will be sad, some will rejoice. This is the final week for corn and most likely summer squash. COMING SOON: cauliflower, watermelon, delicata squash
A few of you have started to ask so I will add this to the post this week:
The CSA share delivery continues until Week #20, the last week of October. We are over the half way mark. Review the delivery schedule in your weekly email.
Yes, we are planning to have a CSA Extension Share this season. The Extension CSA is limited to 30 members. The cost is $150 and starts immediately after the regular season ends. It continues until the first week of December and we skip Thanksviving week. Payment can be made by check or cash at your delivery or Venmo (@EverGreenFarm-CSA) Please let me know if you would like to reserve your share.
2027 CSA Renewal will begin October 10th at our annual Gratitude Gathering at the farm.
We have been very busy on the farm harvesting and beginning end of season tasks. We are planning to begin building another high tunnel this fall. We also have a few older hoophouses are in need of repair for next season. As crops are finished in the field there is quite a bit of clean up that needs to take place. We can then plant covercrop to keep the soil covered over the winter. This covercrop is then worked back into the soil in the spring to add organic matter to our soil. Our garlic will need to be planted in October for next season.
Inspiration for your veggies this week
Some quick ideas: These cooler temps are great for roasting and making soups. Leek & Potato soup, 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 Tomato and Red Pepper Soup
- Roasted Savoy Cabbage Wedges – any cabbage
- Roasted Gold Potato with Rosemary and Capers
- Roasted Vegetable Medley – any potato will do
- Simple Potato Leek Soup
- Savory Cabbage Pancakes with dipping sauce
- Roasted Italian Peppers
- Pepper and Parsley Pasta
- Roasted Garlic
- Quick Pickled Jalapeno and Onion
- How to Quick Pickle
- White Bean and Basil Dip
Photos of some dishes – scroll through – links above not in photos
Cabbage – kraut, soup, roasted, pancakes, roasted steaks or wedges, slaw; roasting sweetens and mellows cabbage
Sweet Corn – grilled in the husk, steam, boil, chowder, corn bread, corn stock(using the cobs), soups, fritters
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. Can be sliced into rounds and frozen without blanching, seal in air tight containers.
Mini Sweet Peppers – great for snacking and very few seeds, stuff with your favorite filling.
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
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.
Thank you from your farmers, Joely & Joe!
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