Rutabaga
Savoy Cabbage
Desiree Red Potatoes
Russian Kale or Swiss Chard
Radicchio (Lusia, Castelfranco, or Chioggia)
Seminole Pumpkin
Parsley
Garlic
Here we are at the final pickup week of 2026, completing our 15th CSA season. A somewhat transitional year for us as we cut down our overall crop plan by 20%, in an effort to make our farm a bit more sustainable with the limited hands we have during the main season. Over all we are happy about the cuts, although it does mean at certain times of the year we have tighter margins and so the CSA may see a little less diversity than in the past, especially if we have some failed crops. This past season we lost 2 full beans plantings to a fungal disease and a majority of our watermelon to a groundhog and weed pressure issue, so a lot less of those crops during the summer. We also had some intense issues with okra, which manifested as a very short season in the early Fall. On a positive end, we were able to better maintain some herb, scallion, and carrot plantings by having less footage of them, hence those we had got weeded and managed better than in the past. The crazy long summer into late September, with continued heat waves, followed by monsoon like storms, created some really issue across the board for our fall crops. Some things like beets and carrots had difficulties getting germinated, as they need cooler temperatures, so we had to scrap some entire plantings. Other things looked great and grew quickly; but as they have matured are showing intense disease pressure or rot. None of these things are catastrophic but rather the regular ups and downs of farming with increasingly intense and erratic weather patterns. Overall we think this has been a great season and we look forward to adjustments and shifts to make next year even better. Thanks to you all for committing to our CSA and showing your continued dedication to our farm. We hope you have had lots of inspired meals and delicious adventures over the past 26 weeks.
This week’s share has a few firsts for the season: radicchio, seminole pumpkin, rutabaga, and savoy cabbage. All are fall crops that get better with a little cold weather, except the seminole pumpkin which is harvested in September; but does get better with age, as it develops more sweetness resting in storage. The pumpkin will store for many months, so feel free to keep it for a holiday pie or mid-winter soup. The savoy cabbage is such a fabulous and delicious cabbage, great for stuffing, sauteed with apples and bacon, in soup, or just roasted on high heat with some salt and olive oil. The rutabaga and potatoes can make a great au gratin or creamy soup when paired together. This has been a pretty fabulous garlic and potato season, so we are glad to end the share with just a little bit more. The radicchio is the show stopper, as some people say bitter is better and here a Tomten Farm we can attest to that. Radicchio will make the most tasty and beautiful salad you can imagine, just pair with some salt, fat, and acid to find the perfect balance where the bitter becomes deep and not tannic. Hard cheese, hard boiled eggs, citrus, olives, bacon, nuts, apple, pear, fennel are all great additions. If you like anchovies, use them, a simple salad with breadcrumbs, anchovy, lemon, and parm will rock your world; but do not forget to properly salt the dish. If radicchio is a bit too strong for you, soak the chopped or torn leaves in cold water for 20 minutes then spin dry. We have added some recipes below, check them out and enjoy the share…..Autumn & Brian
Squash & Radicchio Salad with Pecans
Roasted Squash with Yogurt, Walnuts, And Spiced Green Sauce from Six Seasons by Joshua McFadden
Cabbage Soup with Farro & Onion
Bietola e Patate (Swiss Chard & Potatoes)
Rutabaga, Kale, & Potato Gratin