CSA #12 (8/12/2025)
Henry and Hiroko took a mini-vacation over the weekend and into today, going to a folk music festival at Paul Gaynor's White Oak Savannah Farm in Dodgeville, Wisconsin. Paul is an old friend from Henry’s days in Nepal, but that’s a story for another time.
For now, the mini-vacation means Henry hasn’t had time to check the crops so tomorrow evening’s CSA pick-up may be a little bit like Christmas morning — but the list below is his best guess.
And if you haven’t ordered Teresa’s delicious apples yet, you still have time! Scroll down for details, or click below.
Bring an extra bag or box again this week for another big CSA share!
In Your CSA
For sure, you will get:
Potatoes
Basil
Sweet Corn - This week’s corn is from Denny Wettstein, another one of our Certified Organic farmer neighbors.
Plus 3 or 4 of the following:
Tomatoes
Cucumbers
Japanese Shishito Peppers (see Food Notes below) and possibly other kinds of sweet peppers
Beets
Onions
Edamame
Melons, possibly Muskmelon, Watermelon or Korean Honeydew Melons -The latter, pictured below, is not as sweet as other melons, but super crisp and refreshing!
Food Notes: Shishito Frying Peppers
Japanese Shishito Peppers are an addictive snack -- and super quick and easy to make. Just get out your cast-iron or other heavy skillet, add some oil that can take the heat, and then add the Shishito Peppers and turn until they are blistered on all sides. I usually eat them straight from the pan, but you can also put them on the plate with salt and/or lemon, and have them as an appetizer or snack any time!
I always go for the simplest preparations during the busy summer-time, but if you have the time and inclination, here’s a slightly fancier Shishito recipe for you to try.
Garlicky Pan-Fried Shishito Peppers
1 or 2 pints shishito peppers
1 tablespoon toasted sesame oil
1 tablespoon olive oil
1/4 teaspoon red pepper flakes
4 garlic cloves, minced
salt & pepper
Heat a cast-iron or other heavy skillet over medium-high heat. Add both types of oil to the pan. When the oil is hot, add the shishito peppers. Season liberally with salt and pepper. Once you see that they are starting to blister, move them around frequently so they don't burn.
Once most of the peppers have blistered, reduce the heat to medium and add the red pepper flakes and garlic to the pan. Keep stirring so the garlic does not burn. When the garlic has softened, remove from heat, sprinkle with sesame seeds, and eat immediately!
Yes, you can still order Teresa’s Amazing Apples for delivery tomorrow!
Get a Half-Bushel of Mixed Seconds and/or Quarts of Pristine Apple Firsts!
You will pick up your apples at your usual CSA time and place Tuesday, Aug. 12, except for the Eureka pick-up, which will NOT be at Laura’s home, but rather at Teresa’s garage, 302 W. Sunny Lane.
NOTE: If the half-bushels are sold out, please email Teresa letting her know you would like one. She will contact you if she is able to fill your order.
