Bell Peppers: Crisp and juicy with a mild sweetness, great raw in salads, roasted, or stuffed.
Black Bear Pumpkin: Rich and sweet with dense, golden flesh, perfect for roasting, soups, or hearty autumn pies.
Blushing Heirloom Tomatoes: Not quite ripe rainbow heirloom tomatoes in a range of colors and flavors, from sweet to tangy. Perfect sliced for fresh salads, layered on sandwiches, or roasted into a colorful sauce.
Chioggia Guardsmark Beets: Earthy and sweet with beautiful pink and white rings, delicious roasted, pickled, or grated fresh into salads.
Liberty Apples: Crisp and tart-sweet with a juicy bite, great for fresh eating, baking, or making cider.
Potatoes: Earthy and versatile with a tender, creamy texture when cooked. Roast, mash, pan-fry, or add to soups and stews.
Red Delicious Apple: Sweet and mild with a crisp bite, best enjoyed fresh in salads, slices, or as a snack.
Red Russian Kale: Sweet and tender with a mild, earthy flavor. Best raw in salads, sautéed, or blended into smoothies.
Spaghetti Squash: Mild and slightly sweet with a stringy, noodle-like texture, perfect roasted and served with sauces or herbs.
This week's tomatoes are blushing tomatoes and will ripen fully off the vine. A ripe tomato should feel slightly soft when gently squeezed, not hard or mushy. The skin should look smooth and glossy without cracks or wrinkles. The color should be consistent across the whole fruit.
A note from Sarah
As we wrap up our final week of the season for our Odd-Week CSA members, we just want to say thank you for being part of this year’s harvest. Each box you’ve received has helped our small farm grow roots a little deeper, much like our beloved Red Delicious tree.
This week’s box comes with apples from that very determined tree. We actually dug it out of a friend’s yard a few years ago and gave it plenty of time to grow deep roots and settle in. Last year, when we were finally ready for it to share its apples, a certain neighbor’s cow jumped the fence and helped herself to every single one. A cow chase followed, and she was quite pleased with herself when we finally caught up.
This year the tree is thriving, the apples are safe, and we’re so excited to finally share them with you. They’re sweet, crisp, and full of all the love, patience, and laughter that went into growing them. We hope they bring a little extra joy to your week, whether you eat them fresh, bake them, or slice them up for a snack.
As the season winds down, we’re filled with gratitude for your support, encouragement, and enthusiasm for local food. Thank you for sharing this journey with us. We’ll be in touch over the winter with updates about next season’s CSA and farm stand plans, but for now, we hope you enjoy this final box and the taste of a season well grown.
With gratitude, Sarah, Chris, and all the creatures at Little Bearfox Farm
Bell Peppers
Bell peppers are colorful and crisp vegetables that belong to the nightshade family. These versatile peppers come in various hues, including green, purple, red, yellow, and orange, with each color offering slightly different flavor profiles, from the grassy and mildly bitter taste of green peppers to the sweet and fruity notes of their more colorful counterparts. Whether enjoyed raw in salads, stuffed with savory fillings, sautéed in stir-fries, or roasted to enhance their natural sweetness, bell peppers are a culinary staple celebrated for their versatility, nutritional value, and culinary appeal.
Storage
Please refrigerate.
Prep
Rinse. Remove seeds. Eat raw or cooked. Roast or blanch to remove skin.
Preserving
Freezing: Start by washing, deseeding, and cutting the peppers into slices or cubes. Blanch the pieces in boiling water for a few minutes, then cool them in an ice bath. Drain and pack them into airtight freezer bags or containers, removing as much air as possible. Frozen bell peppers can be used in a variety of cooked dishes, such as stir-fries, soups, and casseroles.
Drying: Dehydrate bell pepper slices to create dried peppers. Use a food dehydrator or your oven at a low temperature. Dried bell peppers can be rehydrated and added to various dishes or ground up and used as a seasoning.
How to use
Stir-Fries: Slice them into thin strips and stir-fry with other vegetables, proteins, and your choice of sauce for a colorful and nutritious meal.
Salads: Add raw bell pepper strips to salads for a refreshing crunch and a burst of vibrant color. They pair well with greens, tomatoes, cucumbers, and a variety of dressings.
Stuffed Peppers: Hollow out bell peppers and stuff them with a mixture of rice, ground meat, or a vegetarian filling. Bake until the peppers are tender for a satisfying meal.
Sauces and Salsas: Use bell peppers to make homemade sauces and salsas. Roast, peel, and blend them with other ingredients like tomatoes and chili for a rich salsa, or simmer them with garlic and onions for a pasta sauce.
Grilled: Brush them with oil, season with salt and pepper, and grill until they develop a smoky, charred flavor. Grilled bell peppers are great in sandwiches or as a side dish.
Fajitas and Tacos: Sauté sliced bell peppers with onions and your choice of protein for fajitas and tacos.
Pizza Toppings: Slice them thinly and scatter them over your pizza for a burst of color and flavor.
Curries and Stews: Bell peppers are common additions to curries and stews. They contribute both flavor and texture to these hearty dishes.
Dips: Include bell peppers in dips like hummus, guacamole, or spinach and artichoke dip. Roasted and blended, they add a unique twist to classic recipes.
Sandwiches and Wraps: Layer bell pepper strips in sandwiches and wraps to enhance their crunch and flavor. They work well in everything from cold subs to warm panini.
Soups: Bell peppers can be used in various soups, providing a sweet and savory depth of flavor.
Sliced for Snacking: Slice bell peppers into strips and dip them in hummus, ranch dressing, or other favorite dips.
Black Bear Pumpkin
Black Bear pumpkin is a striking variety known for its dark, almost black-green skin and dense, bright orange flesh. It’s both beautiful and practical, offering rich flavor and a smooth texture ideal for baking, roasting, and soups. The flesh is naturally sweet and slightly nutty, making it a favorite for fall dishes and festive displays alike.
Prep
Rinse the outer skin to remove dirt or debris. Slice the pumpkin in half with a sharp knife and scoop out the seeds and pulp. Peel if desired, then cut into slices or cubes for your recipe. Black Bear pumpkin’s firm flesh holds up well to roasting and puréeing, making it a great all-purpose cooking pumpkin.
Pumpkin seeds can be roasted for a tasty snack. Clean them, toss with a little oil and your favorite seasoning, spread them on a baking sheet, and roast at 300°F for 15–20 minutes until golden and crisp.
Storage
Store whole pumpkins in a cool, dry place for up to a month. Once cut, wrap tightly in plastic wrap or foil, refrigerate, and use within a few days for best flavor and texture.
How to use
Pumpkin Pie: Roast and purée for a smooth, flavorful pie filling with a deep, rich color.
Soups: Blend roasted pumpkin with stock, cream, and spices for a velvety fall soup.
Roasted Side Dish: Toss cubes with olive oil, salt, and herbs, then roast until caramelized.
Breads and Muffins: Stir puréed pumpkin into batters for moist, naturally sweet baked goods.
Casseroles: Add diced pumpkin to baked casseroles or gratins for a hearty, colorful layer.
Curries: Mix roasted pumpkin chunks into curries or stews for sweetness and depth.
Ravioli or Pasta Filling: Combine puréed pumpkin with cheese or herbs for a savory pasta filling.
Smoothies: Blend purée with milk, banana, and warm spices for a creamy fall drink.
Desserts: Use in cheesecakes, puddings, or tarts for a rich, seasonal treat.
Preserves: Turn into pumpkin butter or chutney to enjoy the flavor long after harvest.
Blushing Heirloom Tomatoes
These are blushing tomatoes and will ripen fully off the vine. A ripe tomato should feel slightly soft when gently squeezed, not hard or mushy. The skin should look smooth and glossy without cracks or wrinkles. The color should be consistent across the whole fruit.
Heirloom tomatoes come in a rainbow of colors from deep red to golden yellow, green-striped, purple, and even nearly black, with flavors ranging from sweet and fruity to tangy and smoky. Their unique shapes and rich taste make them perfect for salads, sandwiches, roasting, or enjoying fresh.
Storing
Keep ripe, uncut tomatoes at room temperature, away from direct sunlight, in a single layer with the stem side up to prevent bruising. If tomatoes are not fully ripe, place them in a paper bag at room temperature to encourage ripening. Once fully ripe, you can transfer them to the refrigerator's vegetable drawer, but allow them to return to room temperature before consuming for optimal flavor. Avoid storing tomatoes in airtight containers, as this can lead to moisture buildup and affect their quality. Use tomatoes within a few days of ripening for the best taste and texture.
Prep
Rinse. Eat raw or cooked.
Preserving
Freezing: Out favorite way to keep them. You can freeze them whole, in halves, or in quarters. Alternatively, puree or make sauces and freeze them in airtight containers or freezer bags. Frozen tomatoes are great for sauces and soups.
Drying: Sun-dry or use an oven or food dehydrator to dry tomatoes. Dried tomatoes can be stored in oil, used as a flavorful addition to dishes, or rehydrated before use.
Tomato paste: Cook down tomatoes into a concentrated paste, then freeze in ice cube trays or store in small containers. These tomato paste cubes can be easily added to recipes.
Preserves and chutneys: Make tomato preserves or chutneys by combining tomatoes with sugar, vinegar, and spices. These can be stored in sterilized jars and enjoyed as a sweet-savory condiment.
Fermenting: Fermented tomatoes can be made into sauces or salsas with a tangy and complex flavor. The fermentation process adds depth to the taste.
Canning: Tomatoes can be canned in the form of whole, crushed, or diced tomatoes, or as tomato sauces and pastes. The canning process involves blanching, peeling, and packing the tomatoes into sterilized jars, then processing them in a water bath or pressure canner according to recommended guidelines.
How to use:
Fresh in salads: Chop or slice tomatoes and incorporate them into salads for a burst of juicy flavor. Pair them with ingredients like fresh mozzarella, basil, cucumbers, and balsamic vinaigrette for a classic Caprese salad.
Sandwiches and wraps: Add sliced tomatoes to sandwiches, wraps, and burgers.
Sauces and salsas: Tomatoes are the base for many sauces and salsas. Use them to make classic marinara, pasta sauces, or chunky tomato salsas for tacos and chips.
Soups and stews: Tomatoes form the foundation of comforting soups and stews. Try them in tomato soup, gazpacho, or hearty vegetable stews.
Grilled and roasted: Grill or roast tomatoes to bring out their natural sweetness and depth of flavor. Grilled tomatoes can be served as a side dish, while roasted tomatoes can be used in sauces, spreads, or as a topping.
Stuffed tomatoes: Hollow out larger tomatoes and stuff them with fillings like rice, quinoa, or ground meat for a delicious and satisfying dish.
Tomato-based drinks: Blend tomatoes into fresh juices or use them as a base for cocktails like Bloody Marys.
Baked goods: Incorporate sun-dried or chopped tomatoes into baked goods like bread, muffins, or savory tarts.
Snacking: Enjoy cherry or wedged tomatoes as a healthy and convenient snack on their own or paired with hummus, cheese, or crackers.
Chioggia Guardsmark Beets
Chioggia Guardsmark Beets are a striking heirloom variety known for their beautiful pink and white candy-striped flesh and mild, sweet flavor. They are less earthy than red beets, with a subtle nuttiness and a delicate sweetness that shines whether eaten raw or cooked. These beets can add a pop of color to salads, soups, and side dishes. When cooked, the stripes often soften into a light blush.
Also, I am trying to find a gentle way to say they will turn your poop red, without talking about poop...
Storage
Remove greens from beets. The leaves will continue to draw moisture from the root. Store the beets and greens separately.
It's best to use the greens within a few days for optimal flavor. To store the greens, place unwashed leaves in a container lined with a dry paper towel to absorb excess moisture. Seal the container loosely to allow for some airflow. Store in the fridge. Here it will stay fresh for a few days.
Beet roots can keep for several weeks, sometimes even months, when stored in the fridge.
Prep
Rinse. The whole beet is edible, leaves and root. Eat raw or cooked. If the leaves start to wilt, you can revive them by soaking in ice water for a few minutes before patting them dry and using as desired.
Large beets can benefit from being peeled. We don't bother.
How to use:
Roasted beets: Wrap whole beets in foil and roast them in the oven until they are tender. Once cooled, peel and slice or cube them. Roasted beets can be used in salads, as a side dish, or even on pizza.
Boiled or steamed beets: Cook beets in boiling water until tender, then peel and slice them. Serve with butter, salt, and pepper or use them in various recipes.
Pickled beets: Make your own pickled beets by simmering them in a vinegar and sugar solution with spices. Pickled beets are great as a condiment, in salads, or as a side dish.
Beet salad: Combine cooked and sliced beets with ingredients like goat cheese, arugula, nuts, and vinaigrette for a flavorful salad.
Beet soup (Borscht): Prepare a classic Eastern European beet soup called Borscht. It typically includes beets, vegetables, and sometimes meat, all simmered in a savory broth.
Beet chips: Slice beets thinly, toss them with olive oil and your favorite seasonings, and bake them until they become crispy beet chips.
Beet hummus: Blend cooked beets with chickpeas, tahini, garlic, and lemon juice to make a vibrant and nutritious beet hummus.
Beet smoothies: Add cooked beets to your smoothies for a natural sweetness and a vibrant color boost.
Beet desserts: Beets can be used in desserts like chocolate beet cake or beet and citrus sorbet, where their natural sweetness and vibrant color shine.
These apples are known for their sweet-tart flavor, making them excellent for both fresh eating and cooking. Liberty apples are celebrated for their disease resistance, which reduces the need for chemical pesticides in orchards. Their versatility in the kitchen allows them to be used in various culinary applications, from being enjoyed as a fresh, healthy snack to being transformed into pies, sauces, and cider.
Storage
Please refrigerate.
Prep
Rinse. Eat raw or cooked.
Preserving
Freezing: Apples can be frozen in various forms, such as slices, chunks, or applesauce. To prevent browning, you can pre-treat them with a solution of water and ascorbic acid or lemon juice. Pack them in airtight containers or freezer bags, removing excess air, and freeze for future use in pies, crisps, or sauces.
Drying: Dehydrating apples creates dried apples or apple chips. You can use a food dehydrator or an oven at a low temperature. These dried apples are great for snacking, adding to granola, or rehydrating for use in recipes.
How to use
Fresh Snacking: Enjoy apples as a portable snack or slice, and eat them with or without a dip like peanut butter or yogurt.
Apple Slices in Salads: Add thin apple slices to green salads to provide a sweet and crunchy contrast to the greens.
Baking: Apples are a staple in baking. Use them to make apple pies, crisps, cobblers, tarts, muffins, and cakes. Their natural sweetness adds a wonderful flavor.
Applesauce: Make homemade applesauce by cooking peeled and sliced apples with a little water and sugar, if desired. It's a versatile condiment, snack, or dessert on its own and can be used in various recipes.
Cider: Press apples to make fresh apple cider, or use it as a base for apple cider vinegar or hard cider.
Apple Butter: Slow-cook apples with sugar and spices to create a rich and flavorful spread known as apple butter. It's great on toast or as a condiment for various dishes.
Fruit Salads: Add apple chunks to fruit salads for a sweet and refreshing twist.
Stuffing: Incorporate diced apples into stuffing recipes, particularly for poultry dishes.
Sandwiches: Include apple slices in sandwiches, particularly with ingredients like turkey and brie for a delightful crunch.
Chutneys: Apples can be used in chutney recipes to add sweetness and a pleasant tartness, which pairs well with various meats and cheeses.
Apple Slaw: Create a twist on traditional coleslaw by adding grated or julienned apples for a sweet and crunchy element.
Dried Apples: Dehydrate apples to create dried apple snacks, which are perfect for on-the-go munching.
Pork Dishes: Apples pair exceptionally well with pork. They can be used in roasts, chops, and sausages.
Apple Crisps: Make apple crisps by thinly slicing apples, seasoning with cinnamon and sugar, and baking until crispy.
Appetizers: Use apple slices as a base for appetizers, like apple and cheese platters.
Toppings: Top your morning cereal, oatmeal, or yogurt with apple slices or apple sauce.
Potatoes
Potatoes are a versatile and hearty vegetable, known for their starchy, creamy texture and mild, earthy flavor. They can be boiled, roasted, mashed, or fried, and they pair well with a wide range of dishes. Their sturdy skins are often edible, and they hold their shape well in soups, stews, and salads. As Samwise Gamgee said in The Lord of the Rings, “Po-ta-toes! Boil ’em, mash ’em, stick ’em in a stew.” Potatoes have long been a staple in kitchens around the world, cherished for their simplicity, nutrition, and comfort.
Prep
Scrub and cooked.
Storage
Store potatoes in a cool, dark, and well-ventilated place, like a pantry. Avoid the fridge, as cold temperatures can alter their texture.
How to use:
Roasted: Toss potatoes with olive oil, salt, and herbs, then roast until crispy and golden for a delicious side dish.
Boiled: Boil potatoes until tender and toss with butter, garlic, and fresh herbs for a simple, comforting dish.
Salads: Boiled or roasted potatoes work wonderfully in potato salads, adding a creamy texture and unique flavor.
Smashed: Boil, lightly smash, then roast or pan-fry for crispy edges and a fluffy interior.
Grilled: Slice potatoes in half, brush with oil, and grill for a smoky, caramelized flavor—perfect as a summer side.
Red Delicious apples are known for their classic sweetness and crisp, juicy texture. Their mild flavor makes them perfect for fresh eating and light salads, though they are less commonly used for cooking due to their delicate flesh. These apples are recognizable by their deep red color and distinct shape, making them a popular choice for snacking and displays.
Storage
Please refrigerate.
Prep
Rinse and enjoy fresh.
Preserving
Freezing: Red Delicious apples can be frozen, though their soft texture means they are best used in smoothies or sauces after thawing. To prevent browning, dip slices in a water and lemon juice solution, then pack them in airtight containers or freezer bags before freezing.
Drying: Slice and dehydrate to make sweet apple chips. Their natural sugar content gives a candy-like flavor that makes a great snack or topping for cereal and trail mix.
How to Use
Fresh Snacking: Enjoy whole or sliced with peanut butter, almond butter, or cheese.
Salads: Add thin slices to green or fruit salads for a crisp, sweet bite.
Smoothies: Blend frozen apple slices into smoothies for natural sweetness.
Applesauce: Cook peeled slices with a touch of cinnamon for a mild, smooth applesauce.
Toppings: Add slices or small chunks to oatmeal, yogurt, or granola.
Cheese Boards: Pair with sharp cheddar or brie for a balanced sweet-and-savory snack.
Sandwiches and Wraps: Layer thin slices in turkey, ham, or chicken sandwiches for crunch and sweetness.
Dried Apples: Enjoy as a simple snack or add to baked goods for chewy sweetness.
Red Russian Kale
Kale, a leafy green vegetable renowned for its robust and earthy flavor, belongs to the Brassica family and stands as a nutritional powerhouse. Its slightly bitter, peppery taste lends itself well to a multitude of culinary applications, from hearty salads and smoothies to sautés and soups.
Prep
Rinse. Remove from stems because leaves cook faster. Chop or use whole leaves. Eat raw or cooked. If the kale starts to wilt, you can revive it by soaking the leaves in ice water for a few minutes before patting them dry and using as desired.
Storing
To store kale, place unwashed leaves in a container lined with a dry paper towel to absorb excess moisture. Seal the bag or container loosely to allow for some airflow. Store the bag in the refrigerator's crisper drawer, where it will stay fresh for a few days.
How to use:
In salads: Kale is a sturdy green that holds up well in salads. Try massaging the kale with some olive oil and lemon juice to make it more tender.
In smoothies: Kale adds a nutritious boost to smoothies. Try blending kale with frozen fruit and yogurt for a delicious and healthy breakfast.
In soups: Kale is a great addition to soups. Add it to vegetable soup or use it in place of spinach in a classic Italian minestrone.
In stir-fries: Kale works well in stir-fries. Add it to your favorite stir-fry recipe along with other vegetables and a protein.
In pasta dishes: Kale can be added to pasta dishes for a nutritious twist. Try tossing it with spaghetti, olive oil, and garlic for a simple yet satisfying meal.
In sandwiches and wraps: Use kale leaves as a healthy alternative to lettuce in sandwiches and wraps. They add a crunchy texture and a boost of nutrition.
In pesto: Use kale instead of basil in a classic pesto recipe. It adds a unique flavor and packs in extra nutrients.
In chips: Bake kale leaves in the oven with a little olive oil and salt for a healthy and delicious snack.
Spaghetti squash is a unique winter squash variety that, when cooked, transforms into long, tender strands resembling spaghetti, hence its name. With a mildly sweet flavor, its golden flesh can be roasted or microwaved until the flesh can be easily separated into "noodles" using a fork. This vegetable is a popular low-carb and gluten-free substitute for traditional pasta, and it serves as a versatile base for various sauces and toppings, from classic marinara to creamy alfredo.
Prep
Start by washing the outer skin to remove any dirt or debris. Preheat your oven to 375°F (190°C). With a sharp knife, carefully cut the squash in half lengthwise for short noodles or crosswise for long noodles. Scoop out the seeds and stringy pulp using a spoon. Drizzle the cut sides with olive oil, then season with salt and pepper. Place the squash halves, cut side down, on a baking sheet, and roast in the preheated oven for about 35-45 minutes, or until the flesh is tender and easily separates into spaghetti-like strands when scraped with a fork. Let it cool briefly before using a fork to scrape out the "noodles." Serve the spaghetti squash with your favorite sauce, as a side dish, or as a nutritious pasta alternative.
Storing
Store uncut spaghetti squash in a cool, dry place, like a pantry or on the kitchen counter. It can keep for up to a month. Once cut, wrap the unused portion tightly in plastic wrap or foil, refrigerate, and use it within a few days for the best quality.
How to use:
Classic Spaghetti: Toss the cooked squash strands with your favorite pasta sauce, such as marinara or pesto, for a low-carb version of traditional spaghetti.
Stir-Fry: Add spaghetti squash to stir-fries with vegetables and your choice of protein for a lighter, healthier take on the classic stir-fry.
Casserole: Layer the squash in a casserole with cheese, vegetables, and sauce for a cheesy and satisfying baked dish.
Salads: Use cooked and cooled spaghetti squash as a base for salads, adding fresh vegetables, herbs, and vinaigrette.
Gratin: Combine the squash with cream, cheese, and breadcrumbs to create a creamy and baked gratin.
Frittata: Incorporate spaghetti squash into frittatas or quiches for an extra layer of flavor and texture.
Taco Bowls: Top cooked squash with taco fillings like seasoned ground meat, beans, cheese, and salsa for a taco bowl.
Pesto "Pasta": Mix the squash strands with homemade or store-bought pesto for a flavorful and vibrant dish.
Curries: Add cooked spaghetti squash to your favorite curry for a unique texture and added nutrition.
Pasta Primavera: Combine the squash with sautéed vegetables and a light olive oil or cream sauce for a pasta primavera-inspired dish.
Breakfast Hash: Create a breakfast hash by mixing spaghetti squash with eggs, vegetables, and spices, and then bake it until set.
Meal Ideas
Roasted Veggie Bowl: Combine roasted beets, potatoes, and bell peppers over greens with a drizzle of olive oil.
Spaghetti Squash Marinara: Top roasted spaghetti squash with a tomato and pepper sauce.
Beet and Apple Salad: Shredded beets, sliced apples, and kale tossed with a simple vinaigrette.
Pumpkin and Potato Curry: Simmer cubed pumpkin and potatoes in coconut milk with curry spices.
Hearty Tomato and Kale Soup: A cozy soup with tomatoes, kale, and diced potatoes.
Roasted Beets and Potatoes: Bake together until caramelized and finish with a sprinkle of salt.
Spaghetti Squash with Roasted Veggies: Toss strands of squash with roasted peppers, kale, and tomatoes.
Pumpkin and Apple Bake: Layer thinly sliced apples and pumpkin with cinnamon and butter.
Kale and Beet Hash: Sauté kale, beets, and potatoes for a hearty side or breakfast dish.
