It’s a frosty morning on the farm. The thermometer on my porch read 32 degrees when I woke up. We have to wait for first light now to see from my kitchen window if the grass in the hay fields and pastures are covered in white iciness. It was this morning, sparkling in the sunrise. A pretty view but it means our work day will be a bit upside down. Usually we go out to the fields first thing to get the harvest done. Then we go back to the barn to wash, sort, and count the veggies for the shares. On cold mornings we have to wait for the frost to be out of the greens before we can harvest. Usually after our 10 am mid-morning coffee break. So we are all packing sweet potatoes and apples in the barn first thing.

Besides our cold fingers not working in 32 degree weather, if we would harvest the greens while they are frozen they would turn to mush in the cooler. So we wait for the sunshine to warm things up and defrost the plants in the ground. Then we can harvest them with no issues. But our measurement of time and when we need things done is off and we have to remind ourselves we have things packed in the barn already. So we aren’t behind schedule.

We also harvested carrot bunches on Thursday for the whole week. We knew we wouldn’t have time with the cold weather to harvest carrots and wash them along with our daily greens and lettuce harvest. While some people bunched carrots, Kyle and I harvested the rest of the carrot beds with the harvest machine. These bins of carrots are tucked away in the cooler. After one more week of bunched carrots we will wash and bag the carrots out of the cooler each week.

We still have a week or two of head lettuce out in the field (hopefully the lettuce survived the last two cold nights). This year instead of relying on a deer fence we covered the beds of lettuce in row cover to keep the deer from destroying the lettuce crop. The deer fence wasn’t enough to deter the deer from the tasty lettuce snacks once it was cold and the deer were looking for good food. For the last few years we lost the last plantings of lettuce to the deer taking bites out of the middle of each head. The deer did poke holes in the row cover here and there to get at the lettuce but for the most part the cover was much more successful than the deer fence.

We are down to five weeks of the regular season CSA shares. If you want to eat from the farm longer, we do have winter shares available, see the box below or send us an email! ~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.

WE NOW HAVE PORK AVAILABLE IN OUR ONLINE STORE

We have our pork raised on wooded pasture and organic grain from Stonehouse Farm available to order on our website. Click HERE to see what is available. Your order will be delivered with your CSA share. Look for a cooler with your label on it. You don’t pay when you order, we send you an invoice after we weigh out your order.

Finishing up the beet harvest

IMPORTANT DATES

Chicken Share: THIS WEEK Week of Oct. 20-23

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

Last Chicken Share: Week of Nov. 17-20

Last Regular Season Share: Week of November 17-20

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

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

COOKING TIPS AND RECIPES

Sweet Potatoes with Maple Tahini

2½ lbs sweet potatoes (about 5 medium), scrubbed, cut into ¼"-thick wedges

4 Tbsp. avocado or vegetable oil, divided

Kosher salt, freshly ground pepper

½ cup tahini

2 Tbsp. Champagne vinegar or white wine vinegar

1 Tbsp. plus 1 tsp. pure maple syrup

2 tsp. finely grated lemon zest

1 Tbsp. fresh lemon juice

3 Tbsp. pine nuts

¼ cup chopped dill

Flaky sea salt

Place racks in upper and lower thirds of oven and set a rimmed baking sheet on each; preheat oven to 375°. Toss sweet potatoes in a large bowl with 2 Tbsp. oil; season with kosher salt and pepper. Carefully spread out half of sweet potatoes in a single layer on each baking sheet. Roast, turning halfway through, until golden brown, 30–35 minutes.

Meanwhile, whisk tahini, vinegar, maple syrup, lemon zest, lemon juice, remaining 2 Tbsp. oil, and 2 Tbsp. water in a small bowl; season maple tahini with kosher salt and pepper.

Toast pine nuts in a dry medium skillet over medium-high heat, tossing often, until golden brown, about 2 minutes. Transfer to a small bowl and let cool.

Spoon some maple tahini into shallow bowls or onto plates and arrange potatoes on top. Scatter dill and pine nuts over and sprinkle with sea salt. www.bonappetit.com

Collard Green and Radish Slaw

2 small shallots, sliced into rings

6 tablespoons vegetable oil

Kosher salt

1 bunch collard greens (about 10 oz.), center ribs and stems removed, thinly sliced crosswise

1 lb watermelon radishes, peeled, thinly sliced

2 tablespoons white wine vinegar

Freshly ground black pepper

Cook shallots and oil in a small saucepan over medium-high heat, stirring occasionally, until shallots are golden, 8–10 minutes. Using a slotted spoon, transfer shallots to a paper towel–lined plate; season with salt. Transfer oil to a small bowl and let cool.

Combine collard greens, radishes, and vinegar in a large bowl; season with salt and pepper. Drizzle with shallot oil and toss to coat. Top with crispy shallots. www.bonappetit.com

Broccoli and fall colors

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

FRUIT: apples

Full Share: head lettuce, collards, sweet potatoes, cilantro, broccoli, watermelon radishes, russet potatoes, onions, carrots, cauliflower, and spinach (Contents may vary slightly by site.)

FRUIT SHARE: Ludacrisp Apples

Small Share: head lettuce, collards, sweet potatoes, cilantro, broccoli, carrots, watermelon radishes, potatoes, and carrots (Contents may vary slightly by site.)

Spaghetti with Collards and Garlic

1 bunch collards stems and ribs removed, leaves torn crosswise into 2"–3" pieces

Kosher salt

¼ cup extra-virgin olive oil

5 garlic cloves, crushed, peeled

Freshly ground black pepper

12 oz. spaghetti, spaghettoni, bucatini, or other long pasta

Parmesan, finely grated, and crushed red pepper flakes (for serving)

Flaky sea salt

Cook collards, stems and ribs removed, leaves torn crosswise into 2"–3" pieces, in a large pot of boiling salted water until bright green and slightly softened, about 2 minutes. Using tongs, transfer kale to a colander and rinse under cold running water, tossing; squeeze out excess liquid from leaves. Keep water in pot at a boil (you’ll use it for the pasta).

Heat ¼ cup extra-virgin olive oil in a large heavy pot over medium. Add 5 garlic cloves, crushed, peeled, and cook, stirring occasionally with a wooden spoon, until oil around garlic is sizzling, about 3 minutes. Season very generously with freshly ground black pepperand cook, smashing with spoon, until cloves break into coarse pieces, soften, and turn golden. Add kale and cook, stirring often, until darkened in color and very tender, 7–9 minutes (garlic will break into even smaller pieces). Season with kosher salt and more black pepper.

Meanwhile, cook 12 oz. spaghetti, spaghettoni, bucatini, or other long pasta, in pot of boiling salted water, stirring occasionally, until very al dente (2–3 minutes less than package directions).

Using tongs, add pasta to kale mixture and add about 1 cup pasta cooking liquid. Cook, tossing and adding more pasta cooking liquid a little at a time as needed, until sauce lightly coats pasta, about 2 minutes.

Divide pasta among bowls and top with Parmesan, finely grated, crushed red pepper flakes, flaky sea salt, and more black pepper. www.bonappetit.com