Share In the Harvest Newsletter Archives

Welcome to Week 12 of the CSA season! 

From the Field: Mornings From The Field

There’s something special about the farm at sunrise this time of year. The fields are quiet except for the first calls of birds, and a fog often hangs low across the rows, slowly lifting as the sun moves higher in the sky.  The air is cool and crisp, with heavy dew making the first hours in the field a little slower.  It’s a peaceful start before the day’s busyness begins.

This calm doesn’t last long.  As the light strengthens, the hum of tractors breaks the silence and the crew moves into the fields to start the day’s harvest. Boots get muddy quick as crates are lined up for filling, and the first loads of produce begin their journey from field to packing shed. Morning is when the farm comes alive with energy, and there’s always a sense of urgency to make the most of the cool hours before the afternoon sun takes over.

These mornings are a reminder of why farming is both hard work and a privilege. Each new day brings its own challenges, but it also brings the beauty of simple moments.  Fog lifting off a field of sweet corn, the shine of dew on the leaves of a pepper plant, or the first warmth of sunlight cutting through the cool air.  It’s not glamorous, but it’s what sets the tone for the day this time of year: start early, work hard, and keep the food moving from our fields to your table.

What’s in the box?

This week’s box captures the transition into fall with a mix of crisp fruit and hearty vegetables. Buttercup squash makes its first appearance, a dense, sweet variety with rich orange flesh that’s excellent roasted, mashed, or baked into soups and casseroles. Sweet Tango apples add a refreshing crunch, combining a bright tang with Honeycrisp’s signature snap—perfect for eating fresh or slicing into salads. Sweet corn is still holding strong, bringing tender, flavorful ears that are best enjoyed on the cob or cut off into chowders, casseroles, and salads.

Green peppers continue to be a versatile staple for everyday cooking, while banana peppers add a mild kick that’s great for pickling, sautéing, or layering onto sandwiches. Green top onions come with both bulbs and greens, giving you two ingredients in one for soups, stir-fries, or garnishes. Rounding out the share is fresh kale, a nutrient-packed leafy green that works beautifully in salads, sautés, soups, or even oven-crisped into chips.

Together, this week’s harvest balances the last sweet flavors of summer with the heartier crops that signal fall has arrived.