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2020 CSA Week 15

Hi Everyone,

We're reaching the end of the growing season at Lucky Moon Farm- it's hard to believe when it's almost 90 degrees and muggy, but the cooler nights are just around the corner, and many of the plants are winding down. The warm dry weather is really great, though, for getting in the onions, potatoes, winter squash and dry beans that all need to be very dry to store well. We have the first round of winter squash going out today, and you can expect to see some variety of it every week until the end. The beans are done, and we pulled out the plants and piled them on the compost. They will break down and add a lot of great organic material and nitrogen to the compost pile and will be used to improve the soil in the garden beds in future years. The summer squash is about finished now, too, and the tomatoes are slowing down. These days and weeks in September are all about enjoying the final days of summer weather while preparing for the colder days ahead.

In Your Bag:

Summer Squash



Cherry Tomatoes


Yellow Potatoes

Sweet Peppers (bell or big blocky horn-shaped ones)

Hot Peppers (Hungarian Hot wax- smaller orangey-red carrot-shapped)

Swiss Chard


Spaghetti Squash

Edamame- Tuesday Folks

Hungarian Hotwax Peppers

Alrighty- here are some recipes

1) Turlu Turlu

Sue found this great Turkish recipe that is sort of like ratatouille, but with roasted vegetables and spices that are quite unique! It uses eggplant, potatoes, tomatoes, peppers and squash, but it has many variations, so feel free to make changes as necessary. Here's another version, to compare:

2) Baked Eggs with Chorizo and Potatoes

If you have some potatoes on hand, this is one of my favorite one-pan meals as the weather turns cooler.

3) Pasta with Swiss Chard and Cherries

A great easy meal from the Moosewood.

4) Baba Ganoush

This is a great dip for pita, pita chips, veggies, spread on sandwiches... So good!

5) Baked Spaghetti Squash with Garlic and Butter

It's hard to beat baked winter squash with butter... kind of the perfect combination. I also sometimes do this meal with olive oil and cannellini beans and parmesan cheese.

Alright everyone, have a great week! Best,

Sarah VanNorstrand

for Lucky Moon Farm

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