Your Veggies this week: wash your veggies at home before use
Watermelon, cauliflower, cabbage, plum tomato, basil, lettuce mix, red onion, mini sweet snacking peppers, jalapeno, bell pepper, garlic, tomatoes*, grape & starlight tomato, eggplant, beans
* Varieties will vary from photo. Bold items are new this week
Need help identifying your veggies? See the Variety List for 2026
COMING SOON: delicata squash, acorn squash, beets
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. (20 spaces remaining)
2027 CSA Renewal will begin October 10th at our annual Gratitude Gathering at the farm. At this time we plan to keep pricing the same.
Inspiration for your veggies this week
Some quick ideas:
Vegetable Directory: storage tips and recipes
RECIPES
- Roasted Tomato and Red Pepper Soup
- Roasted Savoy Cabbage Wedges – any cabbage
- Roasted Vegetable Medley – any potato will do
- Savory Cabbage Pancakes with dipping sauce
- Pepper and Parsley Pasta
- Roasted Garlic
- Quick Pickled Jalapeno and Onion
- How to Quick Pickle
- White Bean and Basil Dip
- Eggplant Meatballs
- Grilled Eggplant
- Broiled Eggplant
- Baba Ganoush
Photos of some dishes – scroll through – links above not in photos
Watermelon – seedless or seeded – the watermelon pictured is seedless; if your watermelon does not look like the picture it has seeds. No worries you can still make a margarita! We used this recipe: The Best Watermelon Margarita – 3 ingredients
Plum Tomato – Excellent for fresh sauce and salsa; tip: when making a small batch of sauce with your plum tomatoes instead peeling and dicing -cut your tomatoes in half lengthwise when you cook them in the pot just slide the skins off as they cook then press down to help them cook down. Saves time from peeling tomatoes for the sauce.
Cauliflower – white or purple – I just saw this recipe and haven’t had a chance yet. It looks delicious Spicy Sheet Pan Cauliflower Tacos
Cabbage – kraut, soup, roasted, pancakes, roasted steaks or wedges, slaw; roasting sweetens and mellows cabbage
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.
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!
You must be logged in to post a comment.