Share Notes Oct 23, 2025
CSA Share Notes:
Week 3 of the Fall season is in our cooler, ready to be delivered to you tomorrow! Boy, these cool mornings are so welcome out here. And the plants are loving it. The sunlight conditions decrease rapidly as we approach the winter months, so the growth rate of the plants is already slowing. Between harvests of the kale plants each week, we see recovery takes a bit more time, and that will continue for everything we’re picking. We have some crops on their way out (okra, eggplant, peppers) and some crops just coming in (cabbage, broccoli, turnips) so we’ll continue to have a nice diversity for you throughout the season. Really looking forward to what’s coming!
Your vegetable line-up:
- Collards — Large and Mini shares received a bunch of collards greens.
- Kale — Regular shares received our Red Russian kale, tender and perfect for a raw salad or a saute. Large shares received our Winterbor kale, the crinkly type.
- Kohlrabi! — This odd, alien looking vegetable has become a member favorite. It’s nutty and sweet and crisp. It has a lot in common genetically and culinarily with broccoli stems. Excellent raw or roasted or as an addition to a slaw. Just peel the thick skin, and slice the bulb.
- Radish — Red Rover radishes for the large and Regular shares. Slice atop a well-buttered piece of sourdough, or some avocado toast, and sprinkle with some fancy salt and you’re in for a treat.
- Turnips — For the Large and Mini shares this week. Lots more coming! This variety of turnip is actually a FRESH EATING Salad turnip. You don’t cook them! You snack on them like radishes. They are so delicious and nutty and a bit sweet. If you think you don’t like turnips, don’t be afraid to try these, they’re so good!
- Bell Peppers — Everyone is receiving a few bell peppers this week. We have just a handful of the lovely purple bells that are so fun. I hope you got one!
- Italian Peppers — These long, slender peppers are so delicious, with no hint of spice. They’re great for fresh-eating, using with dips, making rings for homemade pizza, or cutting into long strips for a batch of fajitas. And everyone got several this week! Enjoy many more for the next few weeks until we get a frost!
- Hot Peppers — Everyone has a couple of jalapenos this week.
- Eggplant — Large shares received an assortment of all our types of eggplant: Italian, Japanese, and Fairy Tale. Roast at high heat and enjoy!
- Acorn Squash — Have you tries this stuffed acorn squash entree yet? So yummy! They’re also good just cut into rounds and roasted or grilled.
- Arugula — For all the Large and Regular shares. This fragrant, peppery salad green is so delicious! I pair this salad green with pear or apple, walnut, and a maple dijon, honey balsamic, or poppyseed dressing
- Garlic — a few bulbs of our last yield of summer garlic. Yes, the bulbs are teeny- they’re the last ones of the season- but they’ll pack a lot of flavor for a meal or two! If you’ve got a backlog of garlic, roast them and spread them on crusty bread or toast: that’s cajun butter!
Items from other neighboring farms:
- 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, peppers, kohlrabi, and eggplant 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: Red Russian Kale, arugula, Red Rover Radishes, kohlrabi, (2nd row) garlic, Italian peppers, acorn squash, bell peppers, jalapenos, (3rd row) sweet potatoes.
Large Share
Large Share top left to right: Winterbor Kale, collards, arugula, Red Rover Radishes, Hakurei turnips, (2nd row) mixed eggplant, bell peppers, Italian peppers, jalapenos over an acorn squash, (3rd row) kohlrabi, garlic, and sweet potatoes.
Mini Share
