Category: CSA News and Shares

See what’s in your weekly CSA share along with an inspired recipe to utilize all your veggies!

  • CSA 2026 WEEK 42

    From Our Farm

    Basil, Thai

    Roselle

    Spring Mix – WEDS ONLY

    Sweet Potatoes, Fingerling Yams

    From Our Partners

    Chestnuts – High Springs Orchard

    Cucumbers – Watsonia – FRI/SAT ONLY

    Kale, Curly Green – Tendwell Farm

    Lettuce, Red Leaf – Tendwell Farm THURS ONLY

    Onions, Scallions – Tendwell Farm – WEDS + THURS ONLY

    Peppers – Tendwell Farm

    Tomatoes, Heirloom – Clem’s Organic Garden

    Try out this great recipe we found around the web that feature items from your CSA share:

    Sweet Potato Noodle Stir Fry

    Ingredients:

    For the Sauce:

    • 1 tablespoon creamy, sugarfree almond butter
    • 2 tablespoons coconut aminos
    • 1 tablespoon rice vinegar
    • 1 teaspoon toasted sesame oil
    • 1/4 teaspoon crushed red pepper flakes
    • 1 teaspoon fish sauce

    For the Stir Fry:

    • 1 large sweet potato, spiralized
    • 1 red bell pepper (or yellow!), seeds/cored removed and sliced thin
    • 1 large shallot, diced fine
    • 2 cloves garlic, thinly sliced
    • 2 cups chopped green kale (about 4 leaves of kale)
    • 2 green onions, sliced (white and green parts)
    • 2 tablespoons avocado oil
    • kosher salt, to taste
    • black pepper, to taste

    For Serving:

    • 1/4 cup mung bean sprouts
    • 1 tablespoon cilantro leaves
    • 1 tablespoon thai basil
    • 1/4 serrano pepper, thinly sliced

    Instructions:

    1. Combine all of the sauce ingredients in a small bowl and whisk until well combined. Set aside.
    2. In a large skillet or wok, heat avocado oil over medium-high heat. Add the red bell peppers, shallots, and garlic and saute for 3-4 minutes, or until the red bell peppers are tender.
    3. Add the Sweet potato noodles and continue to saute for 2 more minutes, until the begin to soften.
    4. Add the kale, green onions, and the sauce and saute 2-3 more minutes, or until the sauce is coated evenly and the kale has just wilted.
    5. Serve in noodle bowls topped with bean sprouts, cilantro, thai basil, and serrano.

    Recipe adapted from: https://thedefineddish.com/sweet-potato-noodle-stir-fry/

  • CSA 2026 WEEK 41

    From Our Farm

    Basil, Italian

    Persimmons, Fuyu

    Potatoes, Kennebec

    Sugar Cane

    From Our Partners

    Beans – Tendwell Farm

    Cucumbers – Watsonia

    Lettuce, Red Leaf – Tendwell Farm

    Radishes, Watermelon – Clem’s Organic Garden

    Tomatoes, Grape – Tendwell Farm

    Try out this great recipe we found around the web that feature items from your CSA share:

    Roasted Sweet Mini Peppers

    Ingredients:

    • 16 oz mini sweet peppers and sliced in half and removed seeds
    • 2 tablespoon olive oil
    • 2 cloves garlic peeled and minced
    • salt and pepper to taste
    • 1 tablespoon basil fresh- chiffonade (roll up and slice thinly)

    Instructions:

    1. Preheat oven to 350 degrees F (176 C)
    2. Place the peppers on baking sheet. Drizzle with olive oil, garnish with minced garlic and salt and pepper to taste and toss well. Lay the peppers with the inside of the peppers facing up.
    3. Bake peppers for about 15 minutes (depending on the size of your sweet mini peppers, if using regular bell peppers it will take longer as they are thicker). Flip sweet mini peppers over with the caramelized outside facing up and then bake for another 5 minutes, until the edges and golden and the peppers are fork tender.
    4. Garnish with fresh basil and serve with Tuscan bread or your favorite dishes.

    Recipe adapted from: https://www.hwcmagazine.com/recipe/how-to-roast-sweet-mini-peppers/

  • CSA 2026 WEEK 40

    From Our Farm

    Basil, Thai

    Persimmons, Heirloom

    Pumpkin

    Roselle

    From Our Partners

    Beans – Tendwell Farm

    Carrots – Clem’s Organic Garden

    Kale, Curly Green – Tendwell Farm

    Tomatoes, Slicer – Tendwell Farm

    Try out this great recipe we found around the web that feature items from your CSA share:

    Persimmon Sorbet Recipe

    Ingredients:

    • 1/2 cup sugar
    • 2 pounds very ripe fuyu or heirloom persimmons
    • 1 tablespoon plus 1 teaspoon fresh lemon juice

    Instructions:

    1. Bring 1 cup water and sugar to a boil, stirring until sugar is dissolved. Boil 3 minutes, then cool. Core, quarter, and, if necessary, seed persimmons. Scrape pulp from skins into a blender. Purée with lemon juice until very smooth. Add sugar syrup and blend. Chill until very cold, at least 2 hours.
    2. Freeze mixture in an ice-cream maker. (Alternatively, transfer to a shallow metal baking pan and freeze, stirring every 30 minutes, until slushy, about 2 hours.) Transfer to an airtight container and freeze. (Sorbet’s consistency will remain soft.)

    Recipe adapted from: https://www.epicurious.com/recipes/food/views/persimmon-sorbet-102954

  • CSA 2026 WEEK 39

    From Our Farm

    Basil, Italian

    Potatoes, Purple

    Spinach, Malabar

    Sweet Potato Greens

    Mississippi Hull Peas

    From Our Partners

    Cucumbers – Watsonia

    Muscadines – Watsonia

    Peppers, Jimmy Nardello – Tendwell Farm

    Tomatoes, Grape – Tendwell Farm

    Try out this great recipe we found around the web that feature items from your CSA share:

    Blistered Sweet Peppers with Cherry Tomatoes and Basil

    Ingredients:

    • 1 lb. Jimmy Nardello pepper
    • 1 pint grape tomatoes
    • 1 bu. basil 
    • Olive oil
    • Flaky sea salt like Jacobson or Maldon

    Instructions:

    1. Wash peppers, tomatoes, and basil and dry
    2. Pick basil leaves and set aside
    3. Heat a large sauté pan with 2 tablespoons olive oil
    4. Once the pan just starts to smoke, add peppers and let them cook on one side until blistered (about 3 minutes)
    5. Flip peppers and let blister again for 3 minutes or so
    6. Toss in cherry tomatoes and let blister for 1-2 minutes
    7. Toss in basil leaves and let them crisp and infuse flavor into the oil
    8. Plate and add several pinches of flaky salt on top

    Recipe adapted from: https://www.spiritrock.org/recipes/blistered-sweet-peppers-with-cherry-tomatoes-and-basil

  • CSA 2026 WEEK 38

    From Our Farm

    Eggplant, Japanese

    Peppers, Jalapeno – Tricolor Mix

    Persimmons, Heirloom

    Potatoes, Kennebec

    From Our Partners

    Cucumbers – Watsonia

    Grapes, Muscadine – Watsonia

    Onions, Scallions – Tendwell Farm

    Squash, Spaghetti – Clem’s Organic Garden

    Tomatoes, Heirloom – Clem’s Organic Garden

    Try out this great recipe we found around the web that feature items from your CSA share:

    How to Prepare Spaghetti Squash

    Ingredients:

    • 1 spaghetti squash
    • extra-virgin olive oil
    • sea salt and freshly ground black pepper

    Instructions:

    • Preheat the oven to 400°F.
    • Slice the spaghetti squash in half lengthwise and scoop out the seeds and ribbing. Drizzle the inside of the squash with olive oil and sprinkle with salt and pepper.
    • Place the spaghetti squash cut side down on the baking sheet and use a fork to poke holes. Roast for 30 to 40 minutes or until lightly browned on the outside, fork tender, but still a little bit firm. The time will vary depending on the size of your squash. I also find that the timing can vary from squash to squash.
    • Remove from the oven and flip the squash so that it’s cut side up. When cool to the touch, use a fork to scrape and fluff the strands from the sides of the squash.

    Tip: If your squash is too hard to cut, soften it slightly in the oven or microwave before slicing it in half.

    Option 1: Roast the squash whole. Prick it all over with a fork and bake at 400°F for 10 minutes to make it easier to cut.

    
Option 2: Microwave the squash. Prick it all over with a fork and microwave in 1-minute bursts until it’s soft enough to cut.

    Then, cut the squash in half and proceed with the recipe!

    Recipe adapted from: https://www.loveandlemons.com/how-to-cook-spaghetti-squash/#wprm-recipe-container-77304