CSA #18 (9/23/2025)
Happy Autumnal Equinox!
Today the sun rose due east and set due west, and the hours of dark and light were perfectly balanced in a brief equilibrium as the sun moved southward across the celestial equator.
From today, we enjoy longer nights until we reach the winter solstice in December — welcoming the quiet time of rest and rejuvenation to come in deepest winter.
Harvest celebrations have long been a way to celebrate the Autumnal Equinox, and although our Farm Tour and Festival is a couple weeks away, our evening bonfire under the stars is a great way to honor the bountiful earth and infinite sky — so we invite you to gather with us on Oct. 11!
As always, you may come and go as you wish, but the general schedule is:
ARRIVE any time after 12:30
TAKE Henry's "Name That Vegetable" Quiz before going on a tour (at which time all is revealed).
TAKE a TOUR with Henry. Start times are 1:00, 3:00, & 5:00pm, but you may jump in at any time.
EAT a fabulous field-to-table buffet meal any time from 2 to 5pm, with fresh food being made and put out continuously. (We encourage you to eat earlier in the time frame because the buffet line is usually longest between 4 and 5pm.) The dinner is optional, but highly recommended since it is prepared on-site by Chef Christopher Sullivan of Twilight Kitchen in Rogers Park. Tickets are only $25 (adult) and $12.50 (kids 12 or under), and must be purchased by Oct. 1, so do it now!
DRINK and BE MERRY! We will be pressing apple cider on-site, and we'll have a few other drinks, but encourage you to bring your own.
BONFIRE, MUSIC + DANCING. At dusk (a little after 6), we will light the bonfire, and there will be music, singing, dancing and plenty of time to hang out and talk around the fire. Please bring your musical instruments, voices, and dancing shoes!
We hold this event rain or shine, so dress accordingly!
NOTE: The location this year is Henry’s upper field, 1446 County Road 475 North, Eureka, IL.
The fall radishes, such as these Korean Purple Daikon, are coming on strong now, and you will see many varieties in your CSA tomorrow and in the coming weeks. All are good either raw or cooked — see recipe suggestions in your CSA Cookbook and below.
In Your CSA This Week
TOMATOES! Production has been low this year, but finally ramped up during the heat last week, and it looks like you will get a good amount in your share this week!
ONIONS - These are from Emily Wettstein, longtime friend, neighbor, and organic farmer. They are very large Walla Walla type sweet onions, and it’s likely you’ll just get one in your share this week because they are so big.
Chois, mainly Komatsu-na, but you may also get bagged baby chois, or Yu-Choi.
Spaghetti Squash — Once again this week, your winter squash comes from organic farmer Gideon Ringger. This is the Stripetti variety and is beautiful and tasty!
Greens, mainly Ethiopian Kale, but you may also see Broccoli Raab, Turnip Greens, or Arugula.
Radish - Since last week Bloomington-Normal CSA members got the fall radishes like Daikon (red, white, or green) and Beauty Heart, this week, the other locations will get those, while the Bloomington location will get Globe Radishes.
Japanese Turnips - These are excellent “salad turnips” — crunchy and mild, just peel and enjoy! You may also cook them in soups and stir-fries, and can substitute the roots and greens for the radishes and choi in Hiroko’s recipe below.
Food Notes: Hiroko’s Infinitely Adaptable Radish and Choi Stir-Fry
Hiroko (Henry’s wife, if you are new to the CSA) made this with Red Globe Radishes and Yu Choi, but you can use any radish and any choi, or you can substitute the Japanese Turnips in your share for the radish, and the Japanese Turnip Greens for the choi. Or use any combination of roots and greens!
Hiroko’s Stir-Fried Radishes
2 Tablespoons Oil for the wok
1 package Tofu, cut into about 1/2" rectangles
2 or 3 cloves of Garlic, minced
1 Onion - cut into small pieces
1 or 2 bunches of Radish, any variety, cut into slices or chunks
1 or 2 bunches of Yu Choi, cut into 1/2-inch lengths
1 teaspoon vegetable broth powder
1 to 2 Tablespoons Oyster Sauce
salt to taste
1. Heat oil in a wok and when it is hot, add the tofu and let it fry undisturbed for 2 to 3 minutes.
2. Stir once, then add garlic, onion, and radish. Cover with a lid and cook for 5 minutes.
3. Stir a few times and put in the Yu Choi. Cover and cook for another 3 minutes.
4. Add in the powdered broth and oyster sauce and stir a few times until all the vegetables are cooked.
Farm Notes: No Rain, but planting cover crops anyway!
On this Autumn Equinox, Henry is getting some of the upper field areas tilled down so he can seed them with winter cover crops. Of course the seeds won’t do anything until it rains, but we are hoping for rain, and then germination, and then a lush cover crop to hold the soil in place all winter.
