Week #18 (B) Oct 13th – 15th – Ever Green Farm CSA

Special thank you to everyone who attended our annual Gratitude Gathering!

We enjoyed a fantastic meal, conversations, and spending time with our CSA community. Thank you for visiting the farm.

This event kicked off our CSA membership renewal for the 2027 season. We offer a limited number of shares, so be sure to secure your spot for next season.

As many of you know, our farm stays in operation through the support of annual CSA members. Your early commitment to us allows us to purchase the supplies we require to start the next year, plan for the season, and keep the bills paid.

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

Broccoli, savoy green cabbage, lacinato kale, purple top turnip, watermelon radish, daikon radish, red radish, komatsuna & white stem pac choy (asian greens wrapped in paper), arugula, mizuna (Japanese mustard), potatoes-Satina or Red Norland, plum tomato, mini sweet snacking peppers, bell pepper, poglano peppers, garlic, lettuce head,

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

2026 CSA continues through the last week of October – Week #20

CSA Extension Share – 4 more weeks of veggies

Crops anticipated for the Extension Share: Potato, onion, acorn squash, butternut squash, turnip, cabbage, shallots, arugula, mizuna, radish, pepper, swiss chard, lettuce, kale, broccoli, bok choy, asian greens

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) 9 spaces remainin

Inspiration for your veggies this week

Vegetable Directory: storage tips and recipes

RECIPES

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

Purple Daikon Radish – salads, slaw, thin slice raw, shredded onto salads, stir fry, pickled, kimchi, roasted, Daikon Au Gratin, Purple Daikon Radish Salad – scroll down

Watermelon Radish: so bright and colorful on the inside; shredded, julienne, sliced; enjoy them in salads or roast them

Purple Top Turnip: Baked, Boiled or Steamed. Use turnips any way you would use a potato, and then some. Try them baked or boiled in stews, soups, and stir-fries, or lightly steamed with some butter, salt or lemon juice for flavor. They can be shredded or mashed too. They hold up diced in soups/stews better than potato. See the turnip and apple recipe in the vegetable directory

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; cooking mellows the spiciness of radish – can be cooked try creamed radish

Mizuna: Japanese Mustard; mild mustard with a peppery flavor; salad green, grain bowls, soups, stirfry, pasta

Arugula: salad, on pizza, in pasta dishes, creamed greens, pesto; when adding to a pasta dish, add it to the warm pasta and stir in to wilt; chop smaller if desired. Arugula on Veg Directory

5-Minute Stir Fry Sauce – PRINTABLE PDF – I use some variation of this at least once a week! Scroll down