The fall veggie field is full of the leaves of our fall harvests; the rows of different shades of green wave in the breeze. The cabbage, broccoli, and cauliflower put out large amounts of leaves before they begin to form the heads. The tiny round seeds we put into the ground each week from early August to the end of September are now sprouting up rows of what will become turnips, radishes, arugula, cilantro, and spinach. We have been able to keep up on the cultivation and weeding so far (knock on wood). The drier weather has helped with that, last year we had almost 10 inches of rain in August. This year it's closer to 2 inches. Which means more irrigation but that's easier to control than too much water.

Over the last few years farmers in the northeast have noticed a new disease popping up in the fall brassicas, especially in the broccoli, cauliflower, and arugula. It's a fungus called Alternaria that causes ugly spots on the leaves and soft brown spots on the broccoli & cauliflower heads. Long periods of wet weather cause Alternaria to grow and spread. We were hoping that the dry weather would help us out with this issue. Then we read that the dewy mornings we have been experiencing can also spread it around. Not so great.

Two years ago we learned that irrigating in the morning so that the plants dry out by night fall is a better practice than watering late in the day or over night. We have done that this season (last year we didn't need to irrigate in August). The fungus can be carried on seeds, so Keri uses a hot water treatment to solve that issue. We also use a three year rotation so that fields get a break from brassicas to keep the disease from spreading. Cornell Cooperative Extension has done trials to find organic products to help us control this disease. They recommend a product called OSO, which is a product made from fermentation of a soil organism mixed with zinc rotated with a copper product. These work best preventatively before there is any sign of the disease. We are trying that out this season. We want to have beautiful leafy greens and nice heads of broccoli and cauliflower for you. Crossing our fingers we are successful! And we are also excited about our sweet potato crop. We hope you can join us for the harvest party. See the box below to RSVP! ~Jody

Sweet Potato Harvest Party!!

Join us on Saturday, Sept. 20 for our annual Sweet Potato Harvest Party. Join us at 9 am for the sweet potato harvest and 1 pm for grilled Roxbury Farm CSA burgers and a potluck lunch. It's a fun day of unearthing the sweeties and enjoying a good meal. Wear clothes that can get dirty, sturdy shoes, and work gloves are recommended. Bring a hat, sunblock, and your water bottle plus a potluck dish to share.

Please RSVP HERE so we grill up enough burgers.

Order Beef & Chicken



We have Roxbury Farm CSA grassfed beef and Yundwell Pastured Poultry available to order. It will be delivered with your CSA shares at your site. Look for the coolers with a bag with your name one it. You won't pay when you place your order, we weigh out your cuts of meat and then send on you an invoice.

Click HERE to see what is available & to place your order.

Planting the last of the lettuce transplants for year.

COMING NEXT WEEK (our best guess): head lettuce, tomatoes, plum tomatoes, carmen sweet peppers, onions, garlic, kale, fennel, hot peppers, and green beans.

COOKING TIPS AND RECIPES

Visit the Nerds with Knives website for all sorts of cooking & storage tips and recipes for the veggies in your share.

Tomato Caesar Salad

3 oil-packed anchovy fillets

1 small garlic clove

⅓ cup extra-virgin olive oil

3 Tbsp. fresh lemon juice

1 Tbsp. mayonnaise

1 tsp. Dijon mustard

2 Tbsp. finely grated Parmesan, plus shaved for serving

Kosher salt, freshly ground pepper

1½ lb. mixed tomatoes, sliced, quartered, or halved

½ cup basil leaves

Purée anchovies, garlic, oil, lemon juice, mayonnaise, mustard, and 2 Tbsp. Parmesan in a blender until smooth. Season dressing with salt and pepper. (Or, finely chop anchovies and garlic and whisk together dressing in a medium bowl.)

Arrange tomatoes on a large plate; drizzle dressing over. Top with basil and shaved Parmesan; season generously with pepper.

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Quinoa-Bean Salad with Dill

1 cup quinoa, rinsed

1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, plus more

½ cup raw pumpkin seeds (pepitas)

1 lemon

1 shallot, finely chopped

½ cup extra-virgin olive oil, plus more for drizzling

¼ cup apple cider vinegar

¼ cup Dijon mustard

¼ cup plain whole-milk Greek yogurt

2 tsp. sumac

1 tsp. freshly ground pepper, plus more

2 15.5-oz. cans white beans (such as cannellini, Great Northern, or navy), rinsed

1 bunch dill, chopped (about 2 cups)

Bring 1 cup quinoa, rinsed, a generous pinch of kosher salt, and 2 cups water to a boil in a medium saucepan. Reduce heat to low, cover, and cook until quinoa is tender and water is absorbed, 15–20 minutes. Remove from heat and let sit on stovetop, still covered, until ready to use.

Meanwhile, toast ½ cup raw pumpkin seeds (pepitas) in a dry small skillet over medium-low heat, tossing occasionally and reducing heat if seeds begin to pop, until golden brown in spots, about 5 minutes. Remove from heat, sprinkle with a pinch of salt, and let cool.

Finely grate zest of 1 lemon into a measuring glass or small jar; cut lemon in half and squeeze in juice. Add 1 shallot, finely chopped, ½ cup extra-virgin olive oil, ¼ cup apple cider vinegar, ¼ cup Dijon mustard, ¼ cup plain whole-milk Greek yogurt, 2 tsp. sumac, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, and 1 tsp. freshly ground pepper and whisk or cover and shake vigorously until emulsified, about 30 seconds.

Place two 15.5-oz. cans white beans (such as cannellini, Great Northern, or navy), rinsed, 1 bunch dill, chopped (about 2 cups), reserved quinoa, and dressing in a large bowl and toss gently to combine. Season salad with salt and pepper.

When ready to serve, scoop out a portion of salad and toss with salaad greens (figure a handful per person). Top with some toasted pumpkin seeds and drizzle with oil.

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Seeding spinach for the fall shares

MEAT SHARE DELIVERIES:

2nd Beef Share: THIS WEEK August 25 to August 29

If you can't pick up your meat share on these dates please let us know and we can hold it for you to deliver another week.

This week's full share: head lettuce, dill, fennel, slicing tomatoes, onions plum tomatoes, garlic, carmen sweet peppers, cherry tomatoes, sweet corn, collards, napa cabbage, and jalapeños

(Exact share contents may vary by location based on the day's harvest.)

FRUIT SHARE: peaches

This week's small share: head lettuce, dill, slicing tomatoes, plum tomatoes, onions, garlic, carmen sweet peppers or collards, fennel, sweet corn

(Exact share contents may vary by location based on the day's harvest.)



Tomatoes with Feta & Chickpeas

2 lb. tomatoes, cored, cut into 1½"-thick wedges

Extra-virgin olive oil (for drizzling)

1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, plus more

Freshly ground pepper

2 15.5-oz. cans chickpeas, rinsed, patted dry

1 tsp. ground cumin

½ tsp. smoked paprika

1 lb. feta, cut into ½"-thick slabs

1 large handful arugula

½ cup torn, pitted green olives

Sherry vinegar or red wine vinegar (for drizzling)

Pita (for serving)

Place racks in middle and top positions of oven; preheat to 425°. Arrange 2 lb. tomatoes, cored, cut into 1½"-thick wedges, on a rimmed baking sheet. Drizzle with extra-virgin olive oil and season generously with kosher salt and freshly ground pepper; toss to coat. Roast on middle rack until collapsed and slightly jammy, 25–30 minutes. Remove from oven and heat broiler.

Meanwhile, combine two 15.5-oz. cans chickpeas, rinsed, patted dry, 1 tsp. ground cumin, ½ tsp. smoked paprika, and 1½ tsp. Diamond Crystal or 1 tsp. Morton salt in a medium bowl. Drizzle lightly with oil and toss to coat.

Spoon chickpea mixture over and around tomatoes. Break 1 lb. feta, cut into ½"-thick slabs, into large pieces and tuck around. Broil on top rack until tomatoes and feta are blistered, 8–10 minutes. Let tomato-chickpea mixture cool 5 minutes.

Scatter 1 large handful arugula and ½ cup torn, pitted green olives over tomato-chickpea mixture. Drizzle some sherry vinegar or red wine vinegar and more oil over; season with pepper. Serve with pita.

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