We hope everyone had a productive week like we did on the farm. We are starting to build our low tunnels over the beds which will allow us to grow through winter. Our (ambitious) plan is to cover our nearly one acre of production space in low tunnels, and to also fill our high tunnels with greens by the end of October, both of which are currently filled with tomatoes, peppers, and eggplants.  This will allow us to have a lot of variety these last 7 weeks of our csa, and throughout the winter. We included a nice quantity of okra this week, which will stop producing for us within a few weeks as the temperatures cool We highly recommend trying it roasted by first thinly slicing the okra, then roasting it until it is tender and crisp. It works well as a side to grilled chicken and/or lemony rice or couscous. We hope you all have a wonderful week!  


Toast 1 cup of buckwheat in a stockpot for 30-60 seconds until fragrant, then add 3 cups water and cook until water has been absorbed, about 10 minutes. Drain and cool.

Finely chop 3/4 cup parsley, Dice 2/3rd pint of tomatoes, 1 cucumber, 2 large green onions, and mince 1 clove garlic.

In a medium bowl combine the diced cucumber and tomatoes with 1/2 tsp salt. Let the mixture rest for at least 10 minutes and then toss any juice that has accumulated at the bottom of the bow

Once buckwheat has cooled combine diced vegetables with buckwheat in a mixing bowl and add 1/3 cup olive oil, the juice of 1/2 lemon, about 1/4 cup, another 1/2 tsp salt, and 2 tbsp finely chopped mint. 

Using curly parsley give the salad nice volume which you don't get with flat-leaf parsley.


Kale Risotto Stuffed Celebration Squash

Cut celebration squash in half, then scoop out seed cavity. Place cavity down in a rimmed baking dish with 1/2 inch of water in the dish, and bake for 30 minutes at 400F. 

Meanwhile, in a small saucepan, heat 1 quart chicken stock over medium-low heat and keep warm throughout cooking.

Dice 1 large sweet onion and mince 2 cloves garlic. Roughly chop 1 bunch of kale, removing thickest stems, until 4 packed cups are reached. 

Saute onions and garlic in a large saucepan over medium heat for 5-8 minutes, or until onions are translucent and softened. 

Add 1 cup risotto rice and stir for 2 minutes.  Add 1/3 cup dry white wine and cook down until most of the wine has evaporated. Add one ladle of chicken broth and stir well, cooking until most of the broth has evaporated. Continue stirring the rice mixture ever few minutes throughout the cooking process in order to achieve the creamiest risotto. Continue adding a ladle of chicken broth at a time until 1 quart of chicken stock has been used. 

When adding the last ladle of chicken stock, add the chopped kale. 

Once all the liquid has evaporated and the kale is bright green, add 1/2 cup Parmesan cheese, 1 tsp crushed red pepper, and 1/2 tsp salt, 1/4 tsp pepper. 


Roasted Okra

Thinly slice 1 quart of okra into between 1/4th-1/2 inch pieces. In a mixing bowl toss the okra with 2 Tbsp finely chopped green onion, 1 Tbsp olive oil, 1/2 tsp salt, 1/2 tsp cumin, 1/2 tsp turmeric, and 1 finely chopped jalapeno pepper, seeds removed (or omit if no heat is preferred).

Spread mixture onto a baking sheet and roast at 425F for 15-20 minutes until well cooked and toasted. Serve hot.


Salad with Creamy Ginger Dressing

Combine 1 carrot, peeled and chopped, 1 cup mayonnaise, 2 Tbsp ginger, 2 Tbsp soy sauce, and 2 Tbsp white sugar in a food processor. Blend until smooth.


Ground Cherry and Apple Crisp

Dehusk 1 pint of ground cherries. 

Preheat oven to 350F.

Combine ground cherries with enough diced apple to total 3 cups, with 1/2 cup brown sugar, 2 Tbsp flour, and 1/2 tsp cinnamon. Stir ingredients to combine.

In a cast iron skillet melt 4 Tbsp butter over low heat, then remove from heat. Toss in ground cherry mixture.

To make crumble- in a bowl combine 4 Tbsp butter, 1/2 cup brown sugar, 2 Tbsp flour, 1 cup rolled oats, and 1/2 tsp cinnamon. Cut in butter until the mixture resembles small crumbs. Sprinkle the mixture over the fruit in the skillet. 

Bake for 30-35, or 40-50 minutes in the oven or until golden brown and bubbly. Allow the crisp to cool for about 15 minutes before serving. 


The first table shows the ingredients that come in the share. The table after that shows the ingredients you would need to make the recipes.