Share Notes – Dec 4, 2025
CSA Share Notes:
Back from Thanksgiving with some great fall veggies! And more is on the way in the weeks to come. We hope to have 2- maybe 3-more solid harvest weeks, but we’ll skip the week of Christmas if the harvests haven’t wrapped up by then. Also, watch your emails to see opportunities to join the next coming seasons. We’re gearing those up right now and registration links will hit your inbox soon.
Your vegetable line-up:
- Broccoli —A wee bit for each share.
- Cauliflower — A bit for everyone!
- Cabbage — For everyone this week! Mini’s received the savoy-leaved alcosa cabbage, Regulars and Larges received a mixture of our largest cabbages we gathered out there, of assorted varieties.
- Arugula — For all. Peppery and delicious.
- Spinach — Nutty and yummy, this young spinach is tender and great for a salad. Also great cooked!
- Collards — For the large shares only
- Kale — Lacinato for the Regular shares, Red Russian for the mini shares. Wash that Red Russian well as you’re likely to find a few aphids on the backs of the leaves. They’ll come off pretty easily when you wash it.
- Radish — Watermelon radishes for the Large and Regular shares. These are gorgeous inside! spicy and colorful.
- Turnips — Purple Top turnips for the Large shares and Hakurei for the Regular shares.
Items from other neighboring farms:
- Meems’ Garden — Persimmons! — These were grown by Jessica’s mom and dad right here at Red Moon Farm. They’ve cultivated about a half-dozen beautiful, healthy trees and every few years we are lucky to receive an abundant harvest. This was a good year! Make sure to ripen them fully before cutting into them. They should be deep orange and soft like a pear or peach when ready to cut.
- Tony Philips — Sweet Potatoes — Our friend and neighbor Tony Philips grows the regions best sweet potatoes, just a couple of miles from Red Moon Farm. These are fantastic, sweet, with a long storage life. Enjoy them on the regular. You’ll get lots more throughout the fall!
- A few notes about Tony’s Practices: He is not aiming to be organic, so some years the above-ground parts of the plants have non-organic products used on them, however, the roots never have anything applied to them.
- Usual standard practice in commercial sweet potato production is to use sprout-inhibitors on the crop post-harvest, and these chemical compounds are known to be extremely harmful to the thyroid and other hormonal systems in the human body.** (It’s why, when we can’t get them from a local grower and have to rely on a grocery store, our family chooses to only buy organic potatoes, sweet potatoes, onions, and garlic.) Well, Lucky us: Tony Philips never, ever uses sprout-inhibitors. His potatoes simply get a clean water bath to rinse the ETX sand off of them, so we eat them with confidence, and we believe you can, too.
Veggie Storage tips:
- Everything wants to be washed well before cooking, but keep the dirt on till then, to prevent faster spoilage.
- Acorn squash, garlic, and sweet potatoes like to be out at room temperature in a dry spot.
- All leafy greens, the radishes, turnips, broccoli, etc all want to be in your fridge. Seal them up in a bag or container to retain moisture for longest storage life.
We’d love to hear stories and recipes of your culinary adventures this week. Tag us on Instagram or Facebook, showing us how you’ve used your CSA share.
Your farmers, Jess & Justin
Regular Share
Regular Share top left to right: Lacinato kale, spinach, arugula, cabbage, and hakurei turnips (2nd row) cauliflower and broccoli, persimmons, sweet potatoes, and watermelon radishes.
Large Share
Large Share top left to right: Collards, arugula, spinach, cabbage (2nd row) cauliflower and broccoli, persimmons, sweet potatoes, and across the bottom, watermelon radish and purple top turnips
Mini Share
