CSA Week 21 and Last week of the farm stand!

This is the last week that the farm stand is open regular hours for the 2026 season, and the last week to use up Barrett’s Bucks. The CSA will continue for another 3 weeks after this one, during which we will have a mini store open Wednesday 11am - 6pm and Saturday 9am - 3pm. We will also have our popular Thanksgiving pop-up sale on November 21st, 9am - 3pm, which is also the last day of the CSA. At the pop-up we’ll not only have storage crops, but also fresh greens, cranberries, apples, mushrooms, sauces and Catherine’s dried flower wreaths! We will likely also have another pop-up in December, and we hope to continue to have monthly sales the rest of the winter.

While we still have plenty of 2026 veggies to enjoy, we’ll soon be announcing sign-ups for the 2027 CSA, so stay tuned!

In the CSA this week:

• Autumn Frost squash - This is a specialty type of butternut that is just as sweet, stores really well and has the side benefit of being extra pretty (so if you have a high degree of self-control and wanted it to decorate your table for a couple of weeks before you eat it, go right ahead!). It also has a thin skin that is edible like delicata.

• Butternut squash

• Leeks

• Yellow onions - These are cured (unlike the fresh onions we had in the summer) and should be stored in a cool and dry place.

• Garlic

• Green peppers

• Potatoes - Gold variety from MX Morningstar in Hudson, NY. Certified Organic.

• Carrots - Orange

• Mini daikon - White, purple and red varieties

• Cabbage - Purple and green varieties.

• Curly Kale

• Spinach

• Lettuce

CSA Pick-Your-Own:

• Herbs: Parsley

In the farm store:

Farm store hours are Tuesday-Friday 11am-6pm and Saturday 9am-3pm. Our farm store will be open regular hours until this Saturday, October 31st. Barrett’s Bucks expire after the 31st. In addition to most of the items listed in the CSA above, we will have:

• Salsa verde - NEW 2026 Batch! Made by Kenneth at Eastern Mass Provision from our own organic tomatillos, onions, garlic and cilantro. We should have the 2026 hot sauce soon as well!

• Sweet potatoes! - We’ll have them in the CSA very soon, but we wanted to make sure to have them in the farm stand before the close of the regular farm stand season.

• Turnips - Ditto for the turnips!

• Winter squash: Tetsukabuto (new this week!), Butternut, Autumns Frost, pie pumpkins.

• Colored peppers

• Broccoli

• Scallions - Likely available for just the beginning of the week

• Salanova

• Decorative corn stalks

• Fresh Organic Cranberries - From Fresh Meadows Farm in Carver, MA. Certified Organic. Limited quantities for this week but we will get another batch for the November pop-up.

• Mushrooms - Seasonal Medley Mushrooms and Shiitake. From Mycoterra Farm in Deerfield, MA. Certified organic.

• Pears - Korean Giant and Potomac (limited) varieties. From Ed at Long Run produce in Boxborough, MA. Certified Organic.

• Heirloom Apples - Hudson’s Golden Gem (sweet and crisp russet variety with a hint of nutty Bosc pear flavor), Lamb Abbey Pearmain (hint of tropical flavor with good balance of sweet and tart, great for fresh eating) and Ananas Reinette (a crisp and juicy fruit with a hint of pineapple flavor, great fresh or baked) from Scott Farm in Dummerston, VT. Eco-certified.

• Honeycrisp Apples - From Westward Orchards in Harvard, MA. Not Organic.

• Baer’s Best Beans - Black Turtle, Italian Cranberry, and Cannellini are Certified Organic. Bumblebee and Black Coco are not organic. Grown by Charley Baer in South Berwick, ME.

• Raspberry Vinegar Infusion and Raspberry Jam from Silferleaf Farm in Concord, MA. Certified Organic.

Miso Leeks With White Beans

By Hetty Lui McKinnon, from NY Times Cooking

Ingredients

FOR THE LEEKS

• 2 large leeks (about 1 pound), roots and wrinkled tops trimmed, stalks halved lengthwise, white and green parts thinly sliced

• Extra-virgin olive oil

• Salt and pepper

• 2 garlic cloves, thinly sliced

• 2 fresh thyme sprigs

• 4 eggs

• 2 (14-ounce) cans white beans, such as cannellini or butter beans, drained

• Handful tarragon or parsley leaves, roughly chopped, to serve

• Toasted bread (optional), for serving

FOR THE MISO VINAIGRETTE

• 4 teaspoons white miso paste

• 1 teaspoon Dijon mustard

• 1 garlic clove, grated

• 2 teaspoons red-wine vinegar

• 2 tablespoons extra-virgin olive oil

Preparation

1. Prepare the leeks: Place the sliced leeks into a colander and rinse them well, rubbing to loosen any dirt. Rinse them again and drain well. (There is no need to dry them, as the residual water is useful in cooking the leeks.)

2. Heat a large Dutch oven or skillet on medium-high for 1 to 2 minutes. Add 2 tablespoons of olive oil, along with the leeks. Season generously with salt and black pepper and cook, stirring occasionally, until the liquid cooks off and leeks start to stick to the pan, 5 to 6 minutes. Stir in the garlic and thyme. Reduce heat to low, cover, and cook for 20 minutes, stirring occasionally.

3. Meanwhile, bring a medium pot of water to a boil over high. Add the eggs and continue to cook over medium-high for 7 minutes. (Make sure you set a timer.) Set up an ice bath. Using a spider ladle or slotted spoon, remove the eggs from the water and immediately add them to the ice bath. Cool for 3 to 4 minutes, then peel and set aside.Make the vinaigrette: In a large bowl, whisk together the miso paste, Dijon mustard, garlic, vinegar and olive oil.

4. Uncover the leeks — they will have reduced into a silky, jammy consistency. Discard the thyme, transfer the leeks to the bowl and stir to coat in the miso vinaigrette.

5. Stir in the white beans and leave to cool for a few minutes. Add about ¾ of the tarragon or parsley leaves and toss gently to combine.

6. Divide the leeks and beans among bowls and drizzle each with olive oil. Top with a halved jammy egg and finish with the remaining herbs. Serve with toast, if desired.