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2020 CSA Week 14

Hi Everyone,

I hope you all are doing well and are adjusting to whatever the start of September is brining you and your household. To everyone involved in school/colleges starting up, I wish you all a safe beginning to the semester. Things are going pretty well at the farm. The mornings are misty and much cooler and the dew is heavy on the fields. The winter squash is ripening and will be ready to start harvesting soon, and we're gathering in onions and starting to dig potatoes. The tomatoes are slowing down a bit as the weather is cooling off, but the peppers will continue unabated until the end of the season. Believe it or not, we have 4 weeks left of the CSA after this one. It always amazes me how the growing season races by. But I love the fall for the vibrant colors and the plentiful food when all of our planning, planting, tending, weeding and harvesting is finally paying off with autumn produce.

In Your Bag:

Salad mix

Summer Squash




Cherry Tomatoes

Red Onions

Red Potatoes

Lunch Box Sweet Peppers (small, red, orange and yellow pointed peppers- so sweet! So crunchy! We've just been eating them straight from the garden)

Poblano Peppers

Jalapeno Peppers


Edamame- Thursday Folks (Tuesday folks will get it next week)

Alrighty- here are some recipes

1) Zucchini-Corn Fritters

Corn is everywhere right now on roadside stands, and zucchini is probably building up in your fridge a bit, if you're anything like me. So whip up these tasty fritters for a fun, late summer dinner or snack!

2) Green Bean Salad with Chunky Tomato Dressing and Feta Cheese

Here's another way to do up those beans! They won't be around much longer, so enjoy them while they last.

3) Potatoes, Green Beans and Corn with Lemon Brown Butter Sauce

Another meal to enjoy the best fresh flavors of the season.

4) Seared Steak with Corn, Poblanos and Roasted Potatoes

Ok, apparently I'm really craving corn and potatoes! But here is another way to cook up some of this veggie goodness. We do variations on this theme quite often this time of year. Add a jalapeno, add some sweet peppers, add big hunks of onion, take out corn and add some kind of dry bean (cooked, or course) or through in hunks of zucchini. Point is, it's very easy to roast vegetables and have them be delicious.

Alright everyone, have a great week! Best,

Sarah VanNorstrand

for Lucky Moon Farm

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