CSA Box #7 • August 2026
This week’s box is a beautiful snapshot of late summer. Tomatoes are coming in begrudgingly, the peppers are turning an array of deeper or brighter colors, our dahlias are hitting their stride, and we’re beginning to look toward the crops that will carry us into fall and winter.
We’re also excited to send along our final variety of potatoes for the season: Russets! These were freshly harvested just before packing your boxes, so they still have that wonderful just-dug quality.
Rober Cauliflower
We have some particularly beautiful cauliflower heading into boxes this week. Enjoy it raw, roasted, steamed or turned into a creamy soup.
Storage: Refrigerate in a plastic bag or airtight container and use within a week for the best quality.
Tips & Tricks: Roasting brings out its sweetness and makes an especially good pairing with garlic, chili crisp and fresh herbs.
Tomatoes
This week's tomato mix includes cherry tomatoes, Costoluto Genovese and Romas. The Costolutos are beautifully ribbed Italian heirlooms with a rich, juicy flavor, while Romas are wonderfully meaty and versatile for cooking.
Storage: Keep tomatoes at room temperature, out of direct sunlight, for the best flavor. Refrigerate only once they're fully ripe if you need to extend their life.
Tips & Tricks: Have more tomatoes than you can eat fresh? Roast them with garlic and onions and freeze for an easy sauce later this winter.
Russet Potatoes
Our final potato harvest of the season! Russets are excellent baked, roasted, mashed or turned into crispy breakfast potatoes.
Storage: Keep potatoes somewhere cool, dark and dry. Avoid refrigeration and don't store them in plastic.
Tips & Tricks: Try roasting them with amber onions, peppers and garlic, then finish with parsley and a spoonful of chili crisp.
Curly Kale
Our kale was bagged this week to keep those beautiful leaves fresh and protected. Curly kale is hearty enough for salads, sautés, soups and roasting.
Storage: Keep refrigerated in its bag. These were harvested just after a fresh rain. For the longest storage, tuck a paper towel into the bag to absorb excess moisture.
Tips & Tricks: Massage raw kale with olive oil, lemon, and a little salt for a simple salad, or strip the leaves from the stems and roast them into crispy kale chips.
Amber Onions
These freshly harvested Amber onions are not fully cured, which means they're especially juicy and mild but won't have the storage life of our cured onions.
Storage: Refrigerate and use within a few weeks.
Tips & Tricks: Slice them into salads and sandwiches, or roast them alongside potatoes, peppers and eggplant.
Cured Garlic
Our cured garlic is ready for long-term storage and can be used anywhere you'd normally reach for garlic.
Storage: Keep somewhere cool, dry and well-ventilated. Do not refrigerate.
Tips & Tricks: Roast whole cloves alongside your potatoes and vegetables, or mince fresh into sauces, dressings and marinades.
Ping Tung Eggplant
Ping Tung is one of our favorite eggplants for its long, slender shape and tender skin. It cooks quickly and doesn't require peeling.
Storage: Refrigerate and use within several days for the best texture.
Tips & Tricks: Roast or grill whole, sauté into a stir-fry, or turn it into baba ganoush. It also loves garlic, basil and chili crisp.
Peppers
This week's pepper assortment includes green peppers, jalapeños, Orange and Red Picnic peppers, Red Sheepnose Pimento peppers and Corno di Toro peppers. Together they're a mix of sweet, fruity, crisp and spicy — perfect for eating fresh or cooking.
Storage: Refrigerate peppers in a loose plastic bag or produce drawer.
Tips & Tricks: Roast or grill a mixture of sweet peppers and onions for an easy side dish, or chop them with tomatoes, jalapeños and herbs for fresh salsa.
Parsley
Fresh parsley is one of those little ingredients that can transform a whole meal. Its bright, fresh flavor is especially good with potatoes, tomatoes and roasted vegetables.
Storage: Refrigerate in a bag or container, or place stems in a small glass of water and cover loosely.
Tips & Tricks: Make a quick parsley-garlic sauce with olive oil, garlic, salt and lemon to spoon over roasted vegetables, potatoes or grilled meats.
🫙 FARM-MADE GOODS
Baba Ganoush
Our roasted eggplant dip is made with tahini, lemon and garlic. It's creamy, savory and perfect for snacking with our sourdough crackers or fresh vegetables.
Storage: Some of these were frozen before delivery. Use or freeze within 1 week. Thaw under refrigeration, use promptly after thawing and do not refreeze. Contains sesame.
Tips & Tricks: Serve at room temperature with crackers, peppers and pickles, or use as a spread on sandwiches and wraps.
Sourdough Crackers
Crisp, savory crackers made with our sourdough discard — made for snacking, dipping and scooping up every last bit of our baba ganoush.
Storage: Keep tightly sealed at room temperature to maintain their crispness.
Tips & Tricks: Pair with your favorite charcuterie board spread items such as cheese, meat, dips or spreads.
Refrigerated Pickles
Crisp, tangy and refreshing, these are an easy addition to sandwiches, burgers, snack plates and summer meals.
Storage: Keep refrigerated.
Tips & Tricks: Chop them into egg or tuna salad, serve alongside a potato dinner, or simply eat them straight from the jar.
Cabbage and Carrot Sauerkraut
We made a new kraut for you this week! This bright, crunchy ferment combines cabbage, carrots, caraway seeds and salt. The carrots add a little sweetness while caraway gives it that classic savory kraut flavor.
One important thing to remember with fermented vegetables: the brine is what protects your kraut. Keep the vegetables submerged beneath the brine whenever possible. If the brine level gets low, you can make a little more by dissolving 1 teaspoon of salt in 1 cup of water and adding just enough to keep the vegetables covered.
Storage: Keep refrigerated. Always use a clean utensil when serving and keep the vegetables submerged under the brine.
Tips & Tricks: Add a forkful to sandwiches, sausages, grain bowls, roasted potatoes or alongside a rich meal for a bright, tangy contrast.
Flowers from the Farm
This week’s bouquets feature goldenrod, dahlias, asters, zinnias, celosia and mint, with the occasional cosmos, brown-eyed Susan, dianthus, gomphrena or delphinium tucked in depending on what was blooming that morning.
And if you’ve never experienced goldenrod in a bouquet, give it a little sniff! Its tiny golden flowers have a surprisingly sweet, almost honey-like aroma that makes it one of our favorite unexpected bouquet ingredients this time of year.
Tuesdays flower delivery included: Dahlias · Gomphrena · Mint · Celosia · Sunflowers · Marigolds · Asters · Artemisia · Zinnias
🌱 HARVEST NOTES FROM THE FARM
The garden is beginning to make that subtle shift toward fall, but there is still plenty of summer left to enjoy.
This season we've been experimenting with new row covers, and we're really excited about how they've helped protect our crops. They've given us another layer of protection from weather and pests while helping us keep tender crops growing strong. It's been especially rewarding to see the difference as we move through the season.
And there's plenty more to come. In the next few weeks we'll begin pulling pumpkins and winter squash and harvesting some of our final rounds of crops as the garden starts its transition into fall. We're not done with sunflowers yet thanks to a few succession plantings. Bring on September!