What’s Inside This Week?
October 1, 2026
Essentials
- Bunching Onion — 1 bu — $4
- Dill — 3 oz — $3
- Peaches — 1 lb — $4
- Honeydew — 1 ct — $4
- Carrots — 1 bu — $3
- Lunchbox Peppers — 1 pt — $4
Original
- Everything in Essentials, plus:
- Arugula — 8 oz — $5
- Parsley — 3 oz — $3
- Beets — 1 bu — $4
- Pea Shoots — 1 bag — $5
- Mt Magic Tomato — 1 pt — $4
Hearty
- Everything in Original, plus:
- Basil — 3 oz — $3
- Acorn Squash — 1 ct — $4
- Big Beef Tomato — 1-2 ct — $4
- Kohlrabi — 3 ct — $6
Field Notes
Myron’s back in the garden, now. He started Sunday, and the farm feels a little more like itself again. Huge thanks to the team for holding it down.
The farm stand enjoyed the beginning of a deep clean after Zoe and I came home from the Farmer’s Market on Sunday. More of it is coming this week, so if you stop by and see a sparkle, you know what’s up.
We also spent several days down in the creek bed, clearing arroyo willows, wild raspberry, and poison oak that had taken it over. The farm is visible from the paved road now for the first time in a very long while. Naturally, the chainsaw picked this exact week to act up — the tool we need always seems to know.
We put up the Skeleton Chickens at the farm stand to welcome October!
A neighbor moving out of the canyon left us a parting gift: a flat cart. Within a day the kids had turned it into transportation — riding it down the hill, steering with the handle, laughing the whole way. It’s a small thing, but it’s a good reminder: half of what keeps this place moving forward runs on kid ingenuity.
Enjoy the last of the late season peaches. Coming up soon will be persimmons, apples, grapes, and possibly late season plums!
Storage Tips
- Roots — Carrots & Beets
- Trim the greens off, then store the roots in a bag in the crisper. They’ll hold 2–3 weeks.
- Greens — Arugula
- Store unwashed, wrapped in a damp towel inside a bag. Use within 4–5 days.
- Brassicas — Kohlrabi
- Trim the leaves, keep the bulb in a bag in the fridge. It stays crisp for 2 weeks or more.
- Alliums — Bunching Onion
- Wrap loosely in a damp towel and refrigerate. Best used within a week.
- Fruit — Peaches & Honeydew
- Let peaches ripen on the counter, then move to the fridge. Keep honeydew on the counter until cut, then refrigerate.
- Peppers — Lunchbox Peppers
- Store unwashed in the crisper drawer. Use within 1–2 weeks.
- Squash — Acorn Squash
- Keep in a cool, dry spot on the counter — not the fridge. It’ll keep a month or more.
- Herbs — Dill, Parsley & Basil
- Treat basil like cut flowers: trim the stems and stand it in water on the counter. Wrap dill and parsley in a damp towel and refrigerate.
- Legumes — Pea Shoots
- Store in a bag in the crisper. They’re delicate — use within 3–4 days.
- Nightshades — Mt Magic & Big Beef Tomatoes
- Keep on the counter out of direct sun. Never refrigerate tomatoes.
Roasted Acorn Squash Salad with Whipped Feta, Peach & Dill
This week’s roasted acorn squash salad is where summer and fall shake hands. It leans on this week’s acorn squash and the last peaches of the season, with shaved kohlrabi and a big beef tomato keeping it from feeling too heavy too soon. A roasted acorn squash salad like this one doesn’t need much — whipped feta, toasted walnuts, and a scatter of dill carry the rest.
Ingredients (serves 4)
- 1 acorn squash, halved, seeded, sliced into half-moons
- 2 tbsp olive oil, divided
- Salt and pepper, to taste
- 1 peach, sliced (the last of the season)
- 1 kohlrabi, peeled and thinly shaved
- 1 big beef tomato, cut into wedges
- 1/2 cup feta, whipped or crumbled
- 1/4 cup walnuts, toasted and chopped
- 2 tbsp fresh dill, chopped
- 1 tbsp honey
- 1 tbsp apple cider vinegar
Instructions
- Heat oven to 425°F. Toss squash with 1 tbsp olive oil, salt, and pepper. Roast 25–30 minutes, flipping once, until caramelized at the edges.
- While the squash roasts, whisk honey, vinegar, remaining olive oil, salt, and pepper into a dressing.
- Shave the kohlrabi thin and toss with a splash of dressing to soften slightly.
- Whip the feta with a fork (or in a food processor) until spreadable, and spread it across a platter.
- Layer the roasted squash, kohlrabi, tomato wedges, and peach slices over the feta.
- Scatter walnuts and dill on top, drizzle with the remaining dressing, and serve warm or at room temperature.
Why Roasting Winter Squash Works
High heat is what makes winter squash worth the trouble. Dry heat around 400–450°F draws moisture out of the flesh fast enough that the squash’s natural sugars start to caramelize at the surface before the inside turns mushy — that’s the browning you want at the edges of every slice. A thin cut and a hot oven matter more than any seasoning you add.
This technique travels well beyond acorn squash. Delicata, butternut, and kabocha all roast the same way, and as peaches give way to pears and apples over the next few weeks, the fruit half of this dish can shift right along with them — the method doesn’t change, only what’s in season.
The reason a roasted acorn squash salad built this way keeps working, week after week, is contrast. A warm roasted vegetable against something cool and creamy, finished with a little fruit and a crunch of nuts, is a formula that holds up through an entire season of box contents — swap the squash, swap the fruit, keep the structure.
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