Notes from the field
Friday, October 2, 2026
Welcome to week one of our Fall CSA! We’re so glad to have you be a part of this three-month journey through our season.
This week you’ll see summer vegetables like okra and sweet potato greens that were planted in May and greens that were planted barely a month ago. It’s a season of transition and I like this clash of vegetables. Yard long beans and arugula together for a limited time only. What will you create?
CSA stands for Community Supported Agriculture. It is what it says. Farmers supported by neighbors and friends. The simplicity and straightforward nature of the CSA model is an example of why I resonate with farming so much.
There’s not much BS in farming. You plant the seed and it germinates or it doesn’t. A rain comes and things perk up or drown. The heat arrives and stays so most things suffer and some don’t. A freeze comes and plants die. The seasons change. I find so much sanity in this.
In the world of humans, it always seems so much more complex. Maybe it has to be. I think that’s also why things like a CSA seem so meaningful and important to me. There’s a mutuality in it that I hope you feel, too, that it’s more than just money paid for a box of vegetables.
Every box is the product of a lot of worry and care. It’s the product of weeks and months of planning and planting; weeding and tweaking. We want to do a good job. We want to deliver a beautiful box of fresh, delicious, diverse vegetables and repay the trust and investment you make in this uniquely East End place. Thank you for trusting us this season.
Tommy
What to make with your CSA box
To give you some inspiration for what to create with your first week of your Fall CSA box, we’ve got a recipe for you. This week, we are making Beet Salad! This recipe utilizes the beets included in everyone’s CSA box. If you did the full share, we’ll also be utilizing your garlic. The lettuce or arugula we included in the full share boxes is a great addition, as well!
Ingredients
1 ½ pound beets, cooked, peeled, and diced
⅓ cup red onion, finely chopped
1 garlic clove, finely minced
4 tablespoons olive oil
2 tablespoons red wine vinegar
1 orange (2 tablespoons zest and 4 tablespoons juice)
½ cup to 1 cup pistachios (to taste)
1 cup cilantro chopped
4-8 oz cup goat cheese with cranberries/orange/fig
½ teaspoon salt
½ teaspoon pepper
How to cook the beets
We recommend roasting the beets in the oven on 425. Give them a little oil and wrap each one individually with foil and then lay them on a sheet pan and bake for 45 to 90 minutes based on the size and amount of your beets and oven. Once cooled, you can deskin the beets by hand or with a knife.
Directions
1. Roast your beets on 425. Anywhere between 45 to 90 minutes.
2. Let your beets rest until fully cooled. We want the beets to cool down so the cheese doesn’t melt. You can place them in the freezer or fridge if you need a quick turnaround.
3. Combine all of your ingredients in a large bowl.
4. Taste and season to your liking.
5. ¡Provecho!
Things you can find in our farm store for this recipe: beets, red onion, and garlic!
What’s In this week’s share
For our full share friends, you’ll find okra, sweet potato greens, arugula, misome, radishes, lettuce, beets, red potatoes, garlic, and yellow squash.
For our half share friends, you’ll find okra, sweet potato greens, arugula, bok choy, radishes, herb variety, beets, and red potatoes.