Thank you to members who have renewed your CSA Membership for 2027!
As many of you know, our farm requires support from annual CSA members. Your early commitment helps purchase the supplies we need to start the next year, plan the season, and keep the farm bills paid.
Your Veggies this week: wash your veggies at home before use
Broccoli, arugula, bok choy,purple top turnip, daikon radish, red radish, potatoes-Keuka Gold, mini sweet snacking peppers, bell pepper, Italian pepper, garlic, onion, jalapeno, parsley
Need help identifying your veggies? See the Variety List for 2026
2026 CSA continues through the last week of October – Week #20
NOTE: Bi-Weekly A Members – this is your final week of delivery
Don’t want your fresh veggies to end?? Join our CSA Extension Share
CSA Extension Share – 4 more weeks of veggies – 5 spaces remaining!!
Do you want in? Text me ASAP – 607 697-3197
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 Thanksgiving week. Payment can be made by check or cash at your delivery or Venmo (@EverGreenFarm-CSA) 5 spaces remaining
Inspiration for your veggies this week:
Not sure what to do with all of you parsley? We have a solution. I have been making this recipe lately. You can keep it ina jar in the fridge or freeze it into cubes. Spread it on anything – sandwiches, toast, burgers, boiled potatoes, roasted veggies. Very versitile and so yummy Chimichurri Sauce – Love and Lemons
Creamed Greens: Another recipe that I have used quite a bit when I have a lot of greens to use is creamed greens. I made this last night with my bag of arugula. This recipe can be used with any greens. When using the arugula, I added an additional splash of lemon juice and teaspoon or two of maple syrup to reduce any remaining bitterness in the greens. Give this one a try: Garlicky Vegan Creamed Spinach – Minimalist Baker
Great week for a stir-fry. Here is a quick tip: separate your broccoli flourettes and steam for approx 5 minutes. You want them to be bright green and firm with a little crunch. You can peel the stem and slice into rounds to add to your stirfry. Cook your aromatics – garlic, onion, ginger and then add the harder veggies – radish, stems, turnip, peppers. Once your veggies are to desired tenderness and still crisp. Cut veggies similar in size to cook evenly but also vary shapes like 1/2 moon, matchsticks, diced, sliced, shredded to add more textures to your dish. Add any chopped greens that you will wilt into your dish. Add in the stir fry sauce recipe you see below and toss in the broccoli once the sauce has thickend a bit and stir to coat evenly in the sauce. Serve over rice or noodles.
Potato quick tip: scrub and par boil your potatoes for about 8 minutes (add a bayleaf to your water to enhance flavor) then keep them in the fridge for a quick side dish that you can cook quickly. You can steam them to reheat and cover with chimichurri, butter and chopped parsley, or cut up for homefries. One of my favorite gold potato recipe is below-Roasted Yukon Golds with Rosemary and Capers
Vegetable Directory: storage tips and recipes
RECIPES
- Miso-Glazed Daikon and Komatsuna Stir-Fry
- Roasted Radishes
- Oven-Baked Red Norland Potato Wedges – any potato
- Roasted Vegetable Medley – any potato
- Roasted Garlic
- Mizuna, Bok Choy and Radish Salad with soy-ginger dressing
- Purple-Daikon-Radish-Salad
- Easy-Stir-Fry-Sauce-1
- Skillet Potatoes and Greens
Broccoli – These were grown in the field without netting or pesticides. There is the possibility of cabbage worms present. Soak and swish in a bit of salty water for a few minutes to disloge any. Inspect carefully – they blend since they are the same color.
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
Purple Top Turnip: Baked, Boiled or Steamed. Use turnips any way you would use a potato, and then some. Try them baked or 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. Try the turnip and apple recipe in the vegetable directory
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
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. You can even make pesto with it!
5-Minute Stir Fry Sauce – PRINTABLE PDF
Parsley: Wrap your bunch in paper towels and into a plastic bag. Your parsley will stay fresh for a few weeks like this and not get wilty. You can also freeze it chopped or whole leaves
Farm News:
We broke one of our own personal records this season. We planted the garlic before the end of October!! Marcus was home for fall break from college so he drove the tractor for us so we could plant the 3 rows of garlic faster. The yellow rollers mark the spacing and the cloves are hand planted while we ride on the seasts. Each head of garlic is broken into cloves and we plant them 12″ apart, 3″ deep. These 4 beds will be covered in organic straw this week.
Thank you from your farmers, Joely & Joe!
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