Share In the Harvest Newsletter Archives

Welcome to Week 13 of the CSA season! 

From the Field: Squash Season is Here

As the fields turn toward fall, one of the crops we’re most excited to share is our wide variety of winter squash and pumpkins. These cool-weather staples not only bring color and flavor to the season but also store well, giving you nutritious options long after the harvest is done.

We grow several types of winter squash, each with its own unique flavor and use in the kitchen. Acorn squash is mild and slightly sweet, perfect for roasting or stuffing. Butternut squash has a smooth, nutty flavor and makes excellent soups, purees, or roasted cubes. Buttercup squash is dense and hearty, with a sweet, dry flesh that shines in baking or mashing. Kabocha squash is rich and slightly chestnut-like, often used in Asian cuisine. Spaghetti squash is known for its unique stringy texture that can be pulled into strands and used as a pasta substitute, while Delicata squash has tender, edible skin and a flavor that leans toward sweet potato.

These squash varieties are not only versatile but also packed with health benefits. They’re an excellent source of vitamins A and C, fiber, and antioxidants, supporting both immune health and digestion. Their natural sweetness and hearty texture make them a great way to eat seasonally while staying nourished during the colder months.

Of course, no fall season is complete without pumpkins. Beyond their classic role in carving and decoration, pumpkins are delicious roasted, blended into soups, or baked into pies and breads. Their seeds are also a healthy snack when roasted. Pumpkins and squash together bring the essence of fall into the kitchen—hearty, colorful, and comforting.

What’s in the box?

This week’s box brings a hearty mix of vegetables and fruit that capture the flavors of early fall. Butternut squash takes the spotlight with its smooth, sweet flesh that’s perfect for roasting, turning into soups, or blending into creamy purees. Eggplant adds versatility to the mix, great for grilling, roasting, or cooking into sauces and stews. Colored bell peppers bring both crunch and vibrant color to the box, while mini sweet peppers offer a bite-sized sweetness that works well for snacking or roasting.

Fresh, crisp apples (Sweet Tango or First Kiss) provide a juicy balance to the vegetables—ideal for eating fresh or baking into pies and crisps. Leeks offer a mild, onion-like flavor that enhances soups, quiches, and sautés, and celery rounds out the share with a refreshing crunch that’s excellent in salads, soups, and roasted dishes.

This week’s harvest blends hearty comfort crops with bright, fresh flavors—plenty of options to enjoy as the season edges further into fall.