September 10th, 2025
What’s in your share?
Tomatoes
Cherry Tomatoes, Green Beans, OR Eggplant
Sweet Italian Frying Peppers
Sweet Bell Peppers
Yellow Storage Onions
Sage
Celery
Celery - is a staple we often take for granted. It’s never the star of the show, but has such a distinct flavor that imparts flavor on any soup, sauce, or grain. Celery needs A LOT of water, and its tricky to get juicy stalks, so instead of harvesting the entire head, we cut off the tenderest, outermost leaves, and bunched them, leaving the bigger, firmer stalks to continue to grow for a later, heavier harvest right before the first frost. This is just a teaser bunch, and every part of it can be used. If the leaves weird you out, try adding them to a broth, either whole and removing after simmering for a few hours, or chopping them up and leaving them as a touch of green.
Sage - is an aromatic herb that we’ve added to our roster in the past couple years. Coming up on soup season, this herb is a great addition to soups, broths, or can be dried for flavoring your winter squash in a few weeks. To dry, just hang it out of the sun in the twist tie until it feels like it might crumble if you crushed it in your hards. Put the dried leaves (whole or crushed) into a glass jar and keep out of the sun.
Sweet Peppers - There’s only about 6 weeks to get peppers in Wisconsin, and the time is now! We freeze our peppers so that we can have literally as many as we want all winter long. We’ve never bought a pepper out of season since we started farming, and hope that the flavor and quality of our fresh peppers makes you want to preserve their summer goodness if you’re feeling overwhelmed with them in the moment. We cut them into strips (for fajitas, sandwiches, stir fries), or into rounds or chunks (for nachos, sauces, soups, chili, and anything that needs a cooked pepper.) We never blanch them or do anything fancy - just cut em and put em in a bag (extra points if you have a vacuum sealer). Their flavor preserves nicely and are honestly such a treat in the cold months when you need a little reminder of summertime.
Get ready to get your green on again. From the left: kale, broccoli, green beans, napa cabbage, and bok choy isn’t in the frame, but it just got planted to the right of the napa. Took the row cover off for a foliar feed and had to snap a photo before covering the lush back up. The row cover will remain on the plants for two reasons: 1) cabbage moth prevention and 2) cooler nights and shorter days mean slower growth and we want these bad boys to grow nice and big for a strong finish to the season.
The farm looks clean and tidy as planting slows and the to-do list gets shorter. We’e finally caught up on everything and a whole new round of crops is starting to grow. Lots of salad mix, radishes, turnips, and beets just germinating.