Week #15 (A) Sept 22nd-24th

A variety of fresh vegetables arranged on a cloth, including kale, eggplants, beets, shallots, tomatoes, bell peppers, jalapeños, yellow squash, and radishes, along with a whole watermelon.

Your Veggies this week: wash your veggies at home before use

Delicata squash, beets, Satina yellow potatoes, radish, watermelon, plum tomato, yellow onion, mini sweet snacking peppers, jalapeno, bell pepper, Italian peppers, garlic, tomatoes*, eggplant, lacinato kale, parsley, scallions

* Varieties will vary from photo. Bold items are new this week

Need help identifying your veggies? See the Variety List for 2026

COMING SOON: white stem pac choy, yukina savoy, bok choy, arugula

Fall

The regular tomatoes are coming to an end and may not be as abundant in your shares. The plum tomatoes will keep going for a bit. The crops will be transitioning to fall varieties.

Only The CSA share delivery continues until Week #20, the last week of October.

Delivery schedule for the regular season and the extension can be seen on the membership page here

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. (19 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

Vegetable Directory: storage tips and recipes

RECIPES

Maple Roasted Delicata Fries
Delicata Squash and Red Lentil Curry
Roasted Radishes
Oven-Baked Red Norland Potato Wedges – any potato
Swedish Beet Salad with Horseradish Dressing
Roasted Beet Salad with Sherry Vinegar
Roasted Tomato and Red Pepper Soup
Roasted Savoy Cabbage Wedges – any cabbage
Roasted Vegetable Medley – any potato will do
Pepper and Parsley Pasta
Roasted Garlic
Quick Pickled Jalapeno and Onion
How to Quick Pickle
Eggplant Meatballs
Grilled Eggplant
Broiled Eggplant
Baba Ganoush

Photos of some dishes – scroll through – links above not in photos

A pile of roasted squash slices arranged on a white plate, showcasing a golden-yellow color with some charred edges. — Roasted Delicata Squash

A close-up of a silver spoon serving red tomato soup in a white bowl. — Roasted Delicata Squash

A close-up of a bowl filled with golden, roasted potato cubes, garnished with herbs. — Red Lentil Delicata Curry

A plate of yellow lentil curry topped with chopped herbs, served alongside a mound of brown rice. — Red Lentil Delicata Curry

Two glasses of pink watermelon juice with ice in them, garnished with salt on the rim, alongside a whole watermelon and a cocktail shaker.

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.

Watermelon – seedless or seeded – the watermelon pictured 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.

Radish: use in salad, stir-fry or roast; yes you can use an air fryer

Beets: roasted, boiled, peeled or scrubbed. I love roasted beets, Swedish beet salad, listed in the links above, and Beet burgers

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.