We finally have some broccoli to harvest this week. The first two plantings succumbed to a disease called Alternaria Leaf Spot caused by a fungus. The fungus reproduces when there is high humidity and then releases its spores in hot, dry periods. The spores spread around the field waiting for the wet, cool weather conditions of fall. We are pretty sure the 11 inches of rain we got in July followed by the hot, dry weather made for the prime conditions for Alternaria spores to be produced and spread around. We do have some organic sprays we can use to protect plants and prevent infection from the fungus but they can only do so much.

The first two plantings of broccoli had to be plowed under when all their heads showed the smushy, black spots of Alternaria. The 3rd planting is just starting to have a harvestable head and so far they look pretty good. We are hoping for four weeks of nice broccoli in your share instead of the six we planned for.

We are feeling lucky that all the other brassicas survived the deluge and the days spent sitting in wet soil. Other farmers in our area are also feeling pleased with their fall crops. All of us were nervous about having dismal fall harvests. We seeded a bunch of extra brassicas the day after the storm just in case our kale, cauliflower, and broccoli didn’t make it. It was too late for things like cabbage or we would have seeded those, too. But in the end we didn’t need those extra plants. We have a sea of kale and giant cauliflower.

In chatting with other farmers we have decided that it's the years of growing cover crops and applying compost to build up soil health that saved our crops. We have spent hundreds of thousands of dollars on cover crop seeds and compost over the last 27 years to re-build our depleted soil. Our soil tests still don’t come back with great results but the enormous kale plants are telling us we did something right.

I don’t enjoy plowing under a crop or two. It’s disappointing to have all of our work of seeding, planting, cultivating, and weeding go into the soil. We take some consolation that we are feeding our soil organisms with the broccoli plants. At least something is eating them. And after doing this for 27 years I also know there will be another crop doing well to make up for the broccoli and to fill its spot in your share. We win some, we loose some, but we keep on trying to win them all. That’s part of what keeps farming interesting. ~Jody

SIGN UP FOR THE 2026-2027 WINTER SHARE

The Winter Share sign ups are now available on our website (or email the farm if you don’t want to do the online sign up). Click HERE to sign up today.

The winter share is two deliveries; one the week of Dec. 8 to 11, 2026 and the 2nd the week of Jan. 5 to 8, 2027. The shares will be delivered on your normal CSA day and to your regular site (or very close to your regular site).

Each share is a 30 lb box of a mix of carrots, beets, potatoes, sweet potatoes, onions, cabbage, winter squash, radishes, popcorn, and daikon.

Bringing in the carrot harvest

IMPORTANT DATES

Pork Share #1:THIS WEEK (Week of Oct. 13-15)

Chicken Share: Next week (Week of Oct. 20-23)

Pork Share #2: Week of Nov. 3-5

Winter Share #1: Week of Dec. 8 -11, 2026

Winter Share #2: Week of Jan. 5 - 8, 2027

COOKING TIPS AND RECIPES

Salt and Pepper Cauliflower

1 tsp. freshly ground black pepper

½ cup plus 3 Tbsp. vegetable oil, divided

1 large head of cauliflower, cut into 1"–2" florets

Kosher salt

3 medium shallots, thinly sliced

12 oz. silken tofu

2 Tbsp. white miso

5 garlic cloves, finely chopped

2 medium jalapeños, halved, seeds removed, finely chopped

3 Tbsp. fresh lemon juice

Cilantro leaves with tender stems and steamed rice (for serving)

Place a rack in lowest position of oven; preheat to 450°. Whisk pepper and ¼ cup oil in a large bowl to combine. Add cauliflower, season with salt, and toss to coat. Spread out cauliflower in a single layer on a rimmed baking sheet and roast until dark brown and crisp underneath, 15–20 minutes. Remove from oven and turn cauliflower over. Roast until second side is dark brown and crisp, 10–15 minutes.

Meanwhile, heat ¼ cup oil in a medium skillet over medium. Cook shallots, stirring occasionally, until deeply golden brown and beginning to crisp, 6–8 minutes. Transfer shallots to a blender, add tofu and miso, and purée until smooth. Transfer tofu sauce to a small saucepan and set aside. Wipe out skillet.

Pour remaining 3 Tbsp. oil into same skillet and add garlic and jalapeños. Cook over medium heat, stirring occasionally, until garlic is golden and crisp and jalapeños darken slightly, about 4 minutes. Strain through a fine-mesh sieve set over a small bowl. Season garlic and jalapeños with salt; set aside. Let oil cool and set aside for another use.

Place saucepan with tofu sauce over medium-low heat and cook until warmed through. Once you see a bubble or two, remove from heat and stir in lemon juice; season with salt.

Spoon tofu sauce on a platter and top with roasted cauliflower; scatter cilantro and reserved crispy garlic and jalapeño over. Serve with rice alongside. www.bonappetit.com

Broccoli is finally here!

COMING IN NEXT WEEK: lettuce, potatoes, sweet potatoes, onions, cilantro, broccoli or cauliflower, kale, spinach, and carrots (share items may vary slightly by site depending on what is available in the field.)

FRUIT: apples

Full Share: head lettuce, onions, winter squash, tomatoes, broccoli, cauliflower, arugula, kale, napa cabbage, parsley, and carrots. (Contents may vary slightly by site.)

FRUIT SHARE: Jonathan Apples

Small Share: head lettuce, winter squash, tomatoes, kale, onions, cauliflower, and carrots (Contents may vary slightly by site.)

Broccoli & Napa Caesar Salad

2 oil-packed anchovy fillets (optional)

1 garlic clove, thinly sliced

¼ cup fresh lemon juice

2 tsp. Dijon mustard

Kosher salt

1 large egg yolk or 2 Tbsp. mayonnaise

½ cup extra-virgin olive oil

3 Tbsp. grated Parmesan, plus more shaved for serving

1 head of broccoli (about 1½ lb.)

¼ -1/2 head Napa cabbage

Finely grated lemon zest (for serving)

Freshly cracked black pepper

Using the side of a chef’s knife, mash anchovies, if using, and garlic on a cutting board until a smooth paste forms. Transfer paste to a large bowl and whisk in lemon juice, mustard, and a big pinch of salt. Add egg yolk (or mayonnaise) and whisk until smooth. Gradually add oil, whisking constantly until emulsified. Whisk in 3 Tbsp. grated Parmesan.

Trim woody ends from broccoli stems, preserving as much stem as possible. Peel any thick stems to expose tender inner cores. Cut off florets as close to the dark green flowers as possible and break into bite-size pieces. Add to bowl with dressing. Starting at the floret ends of the stems, slice very thinly crosswise and add to bowl. Thinly slice cabbage crosswise (you should have about 2 cups) and add to bowl with broccoli. Toss until broccoli and cabbage are combined and evenly coated with dressing; season with salt. Let sit 10 minutes.

Top salad with shaved Parmesan, some lemon zest, and a few healthy grinds of pepper. www.bonappetit.com