Bok Choy - Basil - Scallions - Chinese Eggplant - Melon - 

Carmen Peppers - Corn - Tomatoes (Heirloom, Plum, Cherries)


If you are into a weekly harvest party celebrating all things fall, this CSA is for you. 


WHO:  this CSA is open to all seasonal food lovers

WHAT:  FALL CSA... our most beloved CSA.  

This year we intend to include fresh bread - prepared foods (think pesto, salsa, soup, sauce, etc...) - a treat of local apples - along with our abundance of fall vegetables (root veggies, winter squash, etc..) - newsletter + recipes.

WHERE:  at our FARM STAND up on 12A.

WHEN:  Wednesdays, 5-6 p.m (and one Tuesday 5-6pm before Thanksgiving)

Beginning October 16- November 26

With a special end of season Holiday Pick up on


HOW:  We harvest, and prep, and bake- you arrive at the farmstand with a box or bag to collect your share.

WHY:  Though the farmstand closes for business around Indigenous Peoples Day, we still have so much food in the fields- let's dig it, pick it, cook it, and eat it!


You can sign up for 1, 2, 3, 4, 5, or 6, or 7 weeks.

COST PER WEEK: $43     COST FOR 7 WEEKS: $280 (savings of $21)

Sign up at the stand- bring check or cash!



If your melon looks green on the outside, treat it like an unripe tomato, and leave it out on your countertop to ripen up.  You will know when your melon is ready when the color turns from greenish to light tan and the sweet smell of Summer effuse from its outer rind.   


Get roasting yall.  Please join me (from the comfort of your own kitchen) in my new nightly tradition of roasting two cookie sheets of tomatoes per night.  Currently my oven is 2 hours and 45 minutes into roasting this evening’s batch of cherry tomatoes. I have the temp set at 255. It’s slow to roast, the cherries go for about 3-5 hours and bake until whoever is the last one to bed turns off the oven.  Leaving the cherry tomatoes in the oven overnight allows these bad boys to take in a bit more heat and slowly cool down for super easy packaging/clean up. You can store these bad boys either in a jar in your fridge to eat right away, or thrown them into a ziplock for winter retrieval.  I am a big fan of freezing them in ball jars- if you go this route make sure to leave enough head space to avoid cracked jars due to expansion during the freezing process. AND IF YOU ARE SUPER MOTIVATED, can your cherry tomatoes and store on your pantry shelf like the New England super hero that you are.  

bok- choy:  One of my ALL-TIME FAVE greens.  Can be enjoyed, eaten raw, chopped into eggs, plunged in a soup, etc… Also, makes a perfect addition to any curry/stir-fry etc…

In FACT, you have all the ingredients for a quick summer stir-fry: bok-choy, eggplant, scallions, tomato, basil, peppers.  Throw everything in a wok/pan and lightly fry with sesame oil and (if you’ve been following along with these newsletters) coconut aminos!!  Just add rice. For a more mature actual recipe, see google.


(this recipe does not call for bok choy, but do yourself a favor, chop and add it in once the eggplant starts to soften)

  • small long Asian eggplants, sliced into 1 1/2-cm (a little more than 1/2-inch) rounds

  • 1 tablespoon grapeseed oil

  • 4 scallions

  • 1 clove garlic

  • 2 tablespoons finely grated ginger

  • 1 serrano chile

  • 5 small tomatoes, peeled and finely chopped (see note)

  • 2 tablespoons coconut or dark palm sugar

  • 2 tablespoons tomato paste

  • 1/2 teaspoon fine sea salt

    Curry Sauce

  • 2 tablespoons grapeseed oil

  • 1 medium red onion, finely sliced

  • 1 400-milliliter can coconut milk

  • 1 serrano chile, thinly sliced

  • 1/2 cup roughly chopped coriander (cilantro)

  • 4 kaffir lime leaves, stem removed, finely shredded

  • 1 tablespoon gluten-free soy sauce

  • Juice and finely grated zest of 1 lime

  • Sea salt and freshly ground black pepper

  • Steamed jasmine rice and fresh herbs, to serve

  1. First up lay the eggplant slices out onto a tray in a single layer. Sprinkle with a little salt and set aside for 30 minutes. Rinse off salt and pat eggplant slices dry with a clean tea towel or paper towel. To make the tomato paste, heat oil in a medium saucepan over medium heat. Add spring onion, garlic, ginger, and chile, and cook, stirring often, for 3 to 4 minutes or until tender. Add chopped tomatoes, sugar, tomato paste, and salt, and continue to cook for a further 6 to 8 minutes or until the tomatoes are pulpy. Remove from the heat and purée with a stick blender to a fine paste.

  2. Wash out the saucepan quickly and return to the heat over medium. Add the oil for the curry sauce. When hot add the eggplant (aubergine) slices and red onion and cook, stirring often for 8 to 10 minutes or until the eggplant is starting to soften. Add the coconut milk, prepared tomato paste, sliced chile, chopped coriander (cilantro), kaffir lime leaves, soy sauce, and lime zest and juice. Reduce heat to a simmer and cook for 15 to 20 minutes or until the eggplant is meltingly tender. Add a touch of water at any stage if the sauce is thickening up too much. Taste and adjust seasoning, adding more salt/pepper, chile, lime juice, or sugar if needed to get the right balance of flavors. Serve hot over jasmine rice, scattered with coriander leaves, Thai basil, sliced chile, and a wedge of lime to squeeze.

  3. Note: To skin tomatoes; remove the hard core at one end and make a cross slit with a sharp knife on the other round end. Submerge into boiling water for 30 to 45 seconds, remove, and run under cold water. The skins should now slip off easily.