The fall color has been particularly fantastic this year. The last few years have mostly given us brown leaves instead of the multi-hued trees we come to expect in the fall. There is something about being out in the open fields harvesting under a bright blue sky surrounded by the yellow, red, and orange tree line. The afternoons are warm enough to be in a t-shirt, feeling the last of the season’s warmth on our skin before we permanently layer up for winter. It’s not the uncomfortably sweaty heat and burning summer sun but a gentle version that isn’t trying to cook us.

During these pleasant afternoons we are chipping away on the popcorn harvest. We do this by hand so we can pick this task up for an hour here and there with a few people or the whole farm team. The plants are taller than all of us and stretch across a field with some of our longest rows. The harvesters disappear into stalks and come out here and there with their full buckets to husk and stack into bins. Then back into the rows again.

It’s a crop we all enjoy having on the farm. And it was a pretty low maintenance one this year, too. We seeded the plants in the greenhouse and then transplanted them into the field. Then we cultivated it 3 or 4 times to control the weeds. We missed a key cultivation when it was small because of a rain storm so there are some weeds in with the corn plants. Otherwise we drive by everyday and watch the plants grow.

We irrigated it once. And we didn’t really need to. There was a very small chance of rain and the corn was dry so I set up the irrigation reel and hoses late in the afternoon with the plan to turn the irrigation on first thing the next morning. And then it rained over night. Then the following week the 11 inch rain storm hit. The corn is in the field that is along the creek and the soil holds onto water for a long time. So the irrigation hose and reel sat out there for a month ready to turn on. We can roll the hose back up with a tractor but we don’t like to do it that way, it can easily go wrong if you aren’t really careful. Eventually the field dried up enough so I could turn on the irrigation to roll up the hose. It wasn’t really necessary but we needed the hose and reel out of the way. Then the machine sat there until I moved it last week to drain the water out before the first hard frost.

The popcorn is quite nice this year. The ears are long and full of kernels. After we harvest them we stack the full bins in our container cooler with a dehumidifier to dry them out. They need to dry completely or the kernels won’t pop. When you get the popcorn in your share we recommend trying to pop a few kernels as a trial. If they don’t pop you can store the popcorn ears in a dry spot in your kitchen for another week or two to completely dry. Once they are dry they will store for a long time. We are still eating the little bit of popcorn we still have from last season. It’s a way to enjoy a taste of the summer sun long into the cold winter. ~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.

Cabbage harvest

IMPORTANT DATES

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

Cabbage: store in the crisper drawer of your fridge. Pull off the outside leaves and cut out the middle core when you are ready to cook. Store cut cabbage in a plastic bag.

Sweet Potatoes: Store in a warm, dry spot in your kitchen. Keep sweet potatoes above 55 degrees.

Watermelon radishes: store in a plastic bag in the fridge. Wash and peel before you use it. You can eat them raw or cooked.

Charred Cabbage and Carrots

⅓ cup fresh lime juice

2 Tbsp. pure maple syrup

2 sprigs thyme, leaves picked

1 tsp. crushed red pepper flakes

2 Tbsp. plus ⅓ cup extra-virgin olive oil

2 Tbsp. Diamond Crystal or 3½ tsp. Morton kosher salt, divided, plus more

1 medium head of green cabbage (about 3 lb.), outer leaves removed, cored, remaining leaves torn into 3" pieces

2 large carrots, peeled, thinly sliced into rounds

1 shallot, thinly sliced

4 garlic cloves, thinly sliced

6 whole allspice

¼ cup low-sodium vegetable broth

4 scallions, dark and pale green parts only, sliced on a diagonal

Whisk lime juice, maple syrup, thyme leaves, red pepper flakes, and 2 Tbsp. oil in a small bowl to combine; season dressing with salt. Set aside.

Heat remaining ⅓ cup oil in a large heavy pot over high. Add half of cabbage, sprinkle in 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, and cook, turning over once, until tender and charred in spots, 8–10 minutes. Transfer to a plate. Repeat with remaining cabbage and salt.

Return cabbage to pot. Add carrots, shallot, garlic, and allspice, then pour in broth. Cover; cook until cabbage and carrots are tender, 6–8 minutes. Remove from heat. Drizzle in reserved dressing and stir to combine. Transfer to a large shallow bowl and top with scallions. www.bonappetit.com

Roasted Carrots with Thyme

2 lb. medium carrots, peeled, cut on deep diagonal into ½"-thick slices

1 Tbsp. plus 1½ tsp. extra-virgin olive oil

1½ tsp. roughly chopped hearty herbs (such as fresh thyme, rosemary, or oregano)

Kosher salt, freshly ground black pepper

1½ Tbsp. unsalted butter, cut into pieces

Preheat oven to 400°. Toss 2 lb. medium carrots, peeled, cut on deep diagonal into ½"-thick slices, 1 Tbsp. plus 1½ tsp. extra-virgin olive oil, and 1½ tsp. roughly chopped hearty herbs (such as fresh thyme, rosemary, or oregano) in large bowl. Sprinkle generously with kosher salt and freshly ground black pepper. Spread carrot mixture in single layer on large rimmed baking sheet; dot with 1½ Tbsp. unsalted butter, cut into pieces. Roast until carrots are tender and brown, stirring occasionally, about 40 minutes.

www.bonappetit.com

And the last of the carrot harvest

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

FRUIT: apples

Full Share: Green cabbage, gold potatoes, broccoli, sweet potatoes, onion, watermelon radishes, red beets, cilantro, radishes or salad turnips, toscano kale, and carrots. (Contents may vary slightly by site.)

FRUIT SHARE: Crimson Crisp Apples

Small Share: Green cabbage, gold potatoes, onion, sweet potatoes, radishes or salad turnips, toscano kale, and carrots. (Contents may vary slightly by site.)

Sticky-Spicy Glazed Sweet Potatoes

¼ cup pure maple syrup

2 Tbsp. apple cider vinegar

2 Tbsp. hot chili paste (such as sambal oelek)

1 Tbsp. soy sauce

1 Tbsp. white or yellow miso

3 Tbsp. vegetable oil, divided

1½ lb. sweet potatoes (2–3 small), peeled, cut into 1"-thick rounds

3 Tbsp. salted roasted peanuts, preferably cocktail, chopped

Sliced pickled sushi ginger, cilantro leaves with tender stems, and lime wedges (for serving)

Place a rack in middle of oven; preheat to 375°. Whisk ¼ cup pure maple syrup, 2 Tbsp. apple cider vinegar, 2 Tbsp. hot chili paste, 1 Tbsp. soy sauce, 1 Tbsp. white or yellow miso, 2 Tbsp. vegetable oil, and 2 Tbsp. water in small bowl to combine. Set glaze aside.

Heat remaining 1 Tbsp. vegetable oil in a medium ovenproof skillet, preferably cast iron, over medium. Arrange 1½ lb. sweet potatoes (2–3 small), peeled, cut into 1"-thick rounds, cut side down, in a single layer in skillet (it’s okay if pan seems crowded) and cook, undisturbed, until deep brown, almost charred, underneath, 6–8 minutes. Transfer pan to oven and roast sweet potatoes until tender, 25–35 minutes (a skewer inserted into the center of the largest piece should meet with no resistance).

Return skillet to stovetop over medium heat (be careful; the handle will be very hot). Pour reserved glaze into skillet and cook, turning sweet potatoes occasionally to coat, until glaze is reduced by about a third, about 5 minutes.

Transfer glazed sweet potatoes to a platter, arranging browned side up, and spoon glaze over. Top with 3 Tbsp. salted roasted peanuts, preferably cocktail, chopped, sliced pickled sushi ginger, and cilantro leaves with tender stems. Serve with lime wedges for squeezing over. www.bonappetit.com