Allandale Farm CSA Newsletter


This Week's Box will include:




Bok Choy OR



Chile Peppers 












Spaghetti Squash


Sweet Corn

(Verrill Farm)






Hi Everyone,


School is back in session, football season has begun, and we don't have enough tomatoes to share with all of our CSA members  (There will still be some tomatoes for sale in the farm stand; there just isn't enough to give all the CSA members more than .0175 pounds each, which is really hard to measure on our scales).  Are these signs of the apocalypse or is it just creeping up on autumn? I'll let you be the judge. Even though we can't share any tomatoes with you this week, some of the other summer favorites are still churning out nice yields. So enjoy the sweet corn courtesy of Verrill Farm, the eggplant, and most excitingly for someone like me, your choice of three of our diverse array of chile peppers.


A quick point of order: it is in fact chile peppers and most definitely not chili peppers. Chili is a thick stew of beans, tomatoes, sometimes beef, and, if it's any good, plenty of chile peppers.  Chiles are hot peppers and what socio-economic analysts of the slender South American country discuss in reference to the multitude of class-based realities. For simplicity's sake, let's focus on the former definition of " chile" here.


I love chile peppers. From the subtle fruity flavor of the Aji Cristal peppers to the blistering bite of the padr�ns, I can't get enough of that sweet sweet heat. Some might argue that my use of chile peppers in my cooking is a cheap trick used to compensate for my utter lack of culinary knowledge and finesse. They would be correct. Nevertheless, no meal is complete without a capsaicin-packed super-high Scoville Heat Unit chile pepper punch (except for my breakfast granola, which I prefer chile-free). I know that crying your way through your meal with a numb tongue isn't everyone's cup of tea, so we'll have some milder options available for you as well. But for those of you looking to clear your sinuses, try some of our tiny chiltepins, thai chiles, padr�ns, aji cristals, or even the jalape�os that seem to be extra-fiery this year.


 Many of you expressed so much unexpected excitement about spaghetti squash a couple of weeks ago, that we're sending more your.  Next week's shares should include the return of kale, carnival squash, and possibly even the first round of our sweet potatoes (if not next week, then certainly for week 16).  And, since I've already heard the question, "how many more weeks are left (cough cough my wife signed us up for this and makes me come pick up our share after work then makes me eat weird stuff when all I want is a Big Mac)," the CSA runs for 20 weeks. Thus, the last shares will be distributed the week of October 20th.  That's right, folks. We may be out of tomatoes, but who needs tomatoes when we've got Jerusalem artichokes, right?






Wait..what is this is and.. how do I use it?!?

Don't be nervous about your chile pepper decision this week, there will be plenty of information provided when you are making your choice to help you with the heat and flavor of each.  In addition to the pretty peppers, this week's share is a throwback to weeks 4 and 5 and the "2 for 1" vegetable offerings!  Your share will either contain kohlrabi- seen on the upper right and left hand corners of the picture below- or bok choy- the bottom half of the photo.  It will be a surprise, but no matter your fate, let's review and get you excited about both options. 

Kohlrabi- Back in June, we explained that kohlrabi is like a turnip had a baby with a cabbage and mentioned that you can cook and eat both the greens and the bulb of this alien looking vegetable.  Remember to peel the beautiful skin off, because it is quite bitter, and don't feel pressured to use immediately, because it will keep in the refrigerator for weeks.  Just wash and store the greens separately.  Here are 8 different ways to use yours this week!  

Bok Choy- The leaves of this guy are cabbage-like in flavor and the stalks are crunchy and sweet.  He needs to be used sooner rather than later, so click  here for over 40 different ways to get yours on the dinner table.

We would love to share with everyone what you are doing with your CSA share or help you use your produce this week.  Email us your questions or your recipes at
Allandale Farm CSA
Pick-up Hours: Noon to 6:30pm

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Allandale Farm
259.Allandale Road.Brookline.MA.02467