FALL CSA 2020 – WEEK 3

Cook Field Pick-Up, Thursday September 10, 3:30-6pm

Produce this week…

  • beets
  • cabbage
  • peppers (lunch box peppers, sweet bell peppers, hot peppers)
  • summer squash
  • sweet onions
  • tomatoes

Tentative produce list for September 17…

  • kale
  • peppers
  • potatoes
  • spaghetti squash
  • tomatoes

Farm updates…

You may have noticed that the days are still very sunny and warm, yet the season is changing and we are slowly and steadily shifting toward the fall. Nights are getting cooler and days slightly shorter. For the farm, these are clear signs to begin planting for the fall. Farm staff has been busy preparing the soil, seeding and dealing with different predators and pests in the last weeks. The valuable help from volunteers and students has helped also this week to keep up with harvesting.


So much sun, and so little rain … Since the beginning of the summer the farm staff anticipated that tomatoes would thrive throughout the season! And, for those of you who subscribed to the CSA from May, you have seen many varieties of tomatoes. We are finally getting toward the beginning of the fall, so you will see less and less of them in your share. We have three bushel of tomatoes left ($40 each) that we’ll bring tomorrow at the CSA pick-up. If you are not tired of tomatoes, or you do your own preserves or sauce, this is the right time to purchase your own crate. First come first serve.

What to do with your produce this week…

Annie Klein, our intern from the co-major in Food Studies , decided to focus this week on an easy and fresh recipe for a rustic pasta sauce based on cherry tomatoes. If you try it, please let us know how you liked it. We are sure you won’t regret having used cherry tomatoes for a pasta dish!

cherry tomato sauce


Receiving the same vegetables, and other times receiving products you’ve never seen, can help you to become more creative in your cooking. One of our CSA members shared this week a few recipes we thought you might enjoy.

Who knew SQUASH could be PIZZA CRUST? For this recipe, from Laurel’s Kitchen (a vegetarian cookbook popular from the 1980s) our CSA subscriber used both squash and tomatoes from the share. The oven should be heated to 425 degrees (missing from this online version).The pizza can also be baked on a 12-1/2″ pizza pan. Here is the link:


Who knew CUCUMBERS could be DESSERT? Consider to add 2 tablespoons of coconut rum to the recipe below before freezing, and serve it with a scoop of vanilla ice cream. You’ll love it!