WHATS IN YOUR BOX THIS WEEK AND HOW TO USE IT

TOMATOES- The best way to keep summer tomatoes fresh and full of flavor, store them on the kitchen counter at room temperature and turn them shoulders down. 60 to 65° is an ideal temperature for storing and we recommend placing your tomatoes out of direct sunlight. 1lb $4

POTATOES - Keep in a cool, dry place away from light, like a dark corner of the kitchen or in a cabinet. Also keep well ventilated. Do not store in a plastic bag but you can store in a basket or paper bag. $5 (1.75 Pounds)

BROCCOLI - keep it unwashed in the refrigerator and store whole heads in a perforated plastic bag or wrapped in damp paper towels. Will store for up to a week. $6 (1.2lb)

DELICATA - Winter Squash is best stored between 55-65 degrees, however, Delicata squash does not store quite as well as heartier varieties like Acorn and Butternut. Place in a cool dry room in your house (do not refrigerate) and it should last 2 months. $6 (3lbs)

CURLY KALE - Kale loves the crisper drawer. Does well in a loose bag in your refrigerator. Chop stems off and then chop the leaves into rough pieces. Wash prior to use. Stores normally for UP to two weeks. $5

GREEN BEANS - green beans can store in the bag in your crisper drawer for up to 5-7 days 1lb $6

VEGGIE OF THE WEEK

POTATOES

A drizzle of olive oil, a dab of butter, a sprinkle of salt and pepper, and roast in the oven at 425 degrees is all you need to make a fantastic side. Pairing these with BBQ chicken and sliced tomatoes on the side makes for a great meal.

This year we have harvested close to 2000lbs of potatoes. Potatoes are a great vegetable that appeals to even those who claim not to enjoy veggies. While indulging in fries and potato chips every day may not be the healthiest choice, potatoes themselves are nutrient-rich and make an excellent addition to any meal.

Iron Skillet New Potatoes

1 1/2 lbs small red potatoes (cut in half or quartered to make 3/4-inch thick pieces) I leave whole if small enough
1 Tbsp unsalted butter
2 Tbsp olive oil
Salt, to taste
Black pepper, to taste
2 Tbsp chives or green onion, chopped, plus more to garnish

Pre-heat oven to 425 degrees. Take a large skillet and add 1 Tbsp butter, 2 Tbsp olive oil. and add your Rosemary. Arrange potatoes in the skillet, cut-side-down in one layer. Cook uncovered and undisturbed for 35-40 minutes or until golden brown crust forms on the bottoms.

You can also try the following recipes with your new potatoes:

Boiled New Potatoes with Garlic - Spend With Pennies

Crushed New Potatoes Recipe - Little Sunny Kitchen

Parmesan Roasted Potatoes

Additional Recipes This Week

Kale Chips

Copycat Olive Garden Zuppa Soup - SO SO SO YUMMY. An absolute favorite of mine. TIP - Use a mandolin to slice your potatoes thinly and evenly.

WEEK 5

My family has been in town this week and it has been a whirlwind. In the month of October, six family members have a birthday. Three of those are my husband and two of our children. We had a large family birthday on Sunday where the kids made out like bandits, as per usual. We followed this up with pumpkin carving, pumpkin painting, trips for ice cream treats, making rice crispy treats, playing more UNO than I like too, soccer practice and this week soccer games. Matt and I have been squeezing in time to harvest, plant as many crops as we can, seed any remaining early winter crops and all things farm related. We have three more farmers markets in Sedalia and then we are done in Sedalia until the first Friday in May 2026. Summer market season is always long but, we also seem to blink and it’s gone. We are looking forward to the shift to one farmers market a week and the slow down that November will bring.

As a reminder NEXT WEEK is the LAST week of fall CSA….. already!!!

IF ALL ELSE FAILS

If your week has been crazy and you haven’t had time to do a thing with items in your bag, focus on these tasks:

Potatoes will store well out of direct sunlight in a cool dry place for several weeks.
Freezing tomatoes is the easiest way to keep ripe tomatoes until you're ready to use them. You don't have to peel them first—in fact, the act of freezing them itself makes the tomatoes very easy to peel and you can freeze as many or as few at a time as you like. Visit this link for directions on how to do this, How to Preserve Tomatoes to Enjoy All Year
Kale will store for at least 7 days. We wash and spin dry your lettuce one time. You should wash and dry again before consumption. Keep in mind moisture leads to spoilage. You can wait to wash your greens until you plan to consumer them. Place greens in an airtight container such as a bag or Tupperware.
Winter squash will also store for weeks if kept in a cool, dry space away from direct sunlight.
Green beans - just eat them! There aren’t enough to can. You could freeze them but it’s only a pound!

NEXT WEEK’S POSSIBILITY’S

Your bag next week will include 6-7 of the following depending on availability and if it’s ready to harvest.

apples
tomatoes (red)
green tomatoes
heirloom tomatoes
carrots
lettuce (head or mixed)
sweet potatoes
potatoes (red or white)
bell peppers
Other peppers (poblano, jalapeño, anaheim, banana, etc.)
Fairy Tale Eggplant
Eggplant
zucchini (green or yellow)
herbs (rosemary, sage, oregano, parsley)
celery
kale (curly or dino)
cauliflower
broccoli
winter squash (butternut, delicata, acorn or spaghetti)
turnips (Scarlett Queen or Hakurai)
beets
green beans
Wishing you a fantastic week ahead, see you next week!