What’s in the Box this Week?

WEEK #18 STANDARD VEGETABLE BOX:
Large size boxes will get a double portion of the standard box.

MILD MESCLUN ~ A customer favorite! This salad mix is a delicate blend of lettuces that is perfect for a fresh salad. It has a great shelf life too! Store in a Debbie Meyer Green bag or glass container right away and leave it in the
fridge. Don’t wash until you’re ready to use it, then spin it dry in a salad spinner.

BUTTERCRUNCH LETTUCE ~ Named for its delightful “buttery” flavor, this is the perfect lettuce for a wrap or a salad. Store in a Debbie Meyer Green bag or glass container right away and leave it in the fridge. Don’t wash
until you’re ready to use it, then spin it dry in a salad spinner.

BELL PEPPERS ~ Bell peppers are best stored unwashed in a plastic or reusable bag in the crisper drawer of your refrigerator, where they’ll keep for 1–2 weeks. To prepare, cut in half and remove the seeds before slicing, chopping, or stuffing. They’re excellent raw in salads, sandwiches, or as crunchy dippers, and also shine when roasted, grilled, or sautéed. For longer storage, peppers can be frozen whole or chopped—just place in a freezer bag and remove as much air as possible before freezing.

SWEET POTATOES ~ Store sweet potatoes in a cool, dark, well-ventilated place—but not in the refrigerator, as cold temperatures can alter their flavor and texture. A pantry or basement works well. Handle them gently to avoid bruising, and they’ll keep for several weeks. To use, scrub and roast whole or cubed, bake until tender, or mash with butter and a sprinkle of cinnamon. Sweet potatoes also make delicious fries, soups, and casseroles.

PIE PUMPKIN ~ Store whole pumpkins in a cool, dry spot away from direct sunlight, and they’ll last several weeks. Once cut, refrigerate any unused portions. To use, slice in half, scoop out the seeds, and roast cut-side down until the flesh is soft. Puree for pies, muffins, or soups—or cube and roast with olive oil and herbs for a savory side dish.

HONEYNUT SQUASH ~ Honeynut squash stores well in a cool, dry place for up to a month. Its small size makes it easy to handle, and its deep orange flesh turns sweet and nutty when roasted. Simply slice in half, scoop out the seeds, and bake cut-side down until tender. The skin is thin enough to eat when cooked, and the flesh can be mashed, pureed into soups, or tossed into grain bowls and salads.

GARLIC ~ Store garlic in a cool, dry place with good air circulation—avoid the fridge, as moisture can cause it to sprout or mold. A countertop bowl or mesh bag works well. Use garlic raw for a sharp, pungent flavor or roast it for a sweet, mellow taste. It’s a foundational ingredient in countless dishes, from sauces and soups to stir-fries and marinades.

FRESH HERBS (Rosemary, Thyme & Sage) ~ These hearty fall herbs are packed with aroma and flavor—perfect for roasting meats, seasoning vegetables, or adding depth to soups and sauces. Store the clamshell in your refrigerator, keeping the herbs dry for longest shelf life (about 1–2 weeks). For longer storage, strip the leaves from the stems and freeze them in a single layer, or dry them in a low oven or dehydrator to enjoy their savory flavors all winter long.

Week 18 Announcements

1. It’s our final week of CSA—thank you for being part of the season! Please return all CSA bins at pickup or leave them out for home delivery. We’ll be packing everything in plastic bags this week.
2. Don’t miss our final unboxing video Thursday evening in the private Facebook group for storage tips and recipe ideas.

Week 18 CSA Recipes

Members: You can download these recipes as a PDF. These recipes are designed to inspire you to use your box this week! Please check inside our private Facebook group to find your fellow members sharing ideas for what to make with their box! Share a photo and you might be featured in next week’s newsletter!   

How to Roast a Pumpkin
Pecan Sweet Potato Appetizers
Sweet Potato Hash and Eggs
Coconut Pumpkin Soup
Pumpkin Chili
Garlic Herb Chicken Sweet Potato and Broccoli Sheet Pan Meal
Gnocchi Mac and Cheese with Fall Vegetables
Roasted Sweet Potatoes with Scallions and Lime
Twice-Cooked Potato and Leek Casserole
Fresh Pumpkin Pie