CSA Share Notes June 11, 2026

Jun 10

Summer season has begun! We’re excited for this batch of members.

Be sure to check out our CSA member guidebook that gives you so much help in getting started with our CSA. It’s chock-full of our best tips and loads of veteran member wisdom. I know it will help you have CSA success!

Today’s most important tip in the share notes has to do with your Basil! Basil is a tricky one to get from the field to your table, so we’ve got several important notes for you about it below.

Check our farm instagram to see the crew digging in the onion field for you. This one’s a dirty, sweaty job! Fire ants, and thorny, thistley weeds make for a great team building exercise each time. I asked them while we were digging: “What message do you have for our members about the potatoes?” Bri said “You’re welcome!” (LOL). Jordyn said “little blood, loads of sweat, few tears.” We hope you LOVE these potatoes. A little blood, loads of sweat, and few tears got them to your kitchen.

Here’s this week’s vegetable line-up:

Fresh Basil — Important note! This crop will ruin in the fridge. It cannot tolerate temperatures below 50 degrees. Just trim the stems every few days and keep in a glass of cool water on the counter. If yours is wilty when you unbox, shock it in a sinkful of cold water for an hour or so to see if it perks back up. It’s usually very resilient, but sometimes it takes a very long time to recover! If it doesn’t revive, hang to dry for a couple of weeks, then crumble it up in a jar to use all summer in any Italian dishes you prepare.
Potatoes — Beautiful red new potatoes. A good potato salad, or some nice hash browns served at Sunday brunch are in order.
Onions — Red and yellow onions going out this week. We grow the same yellow onion cultivar that has made Noonday famous: the sweet and crisp Yellow Granix. Enjoy!
Okra — We are just beginning to pick this item so we don’t have very much yet. About half of the Regular shares received this item. The other half of the regulars received eggplant. We recommend roasting or grilling. This heirloom okra is amazing!
Eggplant — As this crop comes on into more heavy production, we’ll have loads, but for now it’s just a sampling. They all went to about half of the Regular shares this week. We always cook our eggplant on very high heat: roasted in a 450 degree oven or on the grill, or on a blazing hot cast iron. It’s excellent with just a little bit of char on it to bring out the sweetness and reduce the “squeak” factor folks sometimes dislike. Also, this eggplant is super fresh, so you don’t have to “sweat” it if you eat it up soon.
Hot Peppers — Just coming on, we should have these regularly for you! Everyone received handful of cayenne peppers, long, slender, and pale green. In several weeks we should begin to see some of them turning their full red color. Then the Large shares also received 3 nice big jalapenos. We hope these are all the perfect amount of spicy for your culinary taste, and if they’re too much for you, this is a perfect item to gift. They do store really well in the fridge, so if you want to collect many hot peppers over a few weeks, you’d have enough to make a batch of hot sauce or pickled peppers, or even pepper jelly!
Salad turnips — Large shares received our hakurei salad turnips, perfect for fresh snacking, or in a nice salad or slaw. This crop is likely done till the weather cools down in October.
Radishes — Large shares received Red Rover radishes and Regular shares received Watermelon radishes. These crops are really unhappy with these mid-90s temperatures, so don’t expect to see these guys again until Fall.
Arugula — A little bag for everyone. This crop might be done till fall.
Kale — This is the end of the kale for the spring! Kale season runs from October, till early June. Enjoy!
Cabbage — For everyone! If you’re not into slaw, a stir fry, or an Irish cabbage and potato stew would be fantastic!

Veggie Storage tips:

BASIL: Do not store in fridge. Store bouquet style, in a fresh glass of water. Trim the stem every couple of days and enjoy fresh basil leaves all week.
Everything wants to be washed well before cooking, but keep the dirt on till then, to prevent faster spoilage.
All leafy greens, roots, and cabbage want to be in your fridge. Seal them up in a bag or container to retain moisture for longest storage life.
Sever roots from their tops to prolong their storage life. Leaves left on will draw moisture and nutrients away from the crunchy roots.
Onions and potatoes prefer to stay out on the counter, or in a dark cabinet, as they finish curing. They are ready to use now, or you can store them.

We’d love to hear stories and recipes of your culinary adventures this week. Tag us on Instagram or Facebook, showing us how you’ve used your CSA share.

– Your farmers, Jess & Justin

Regular Share

Large Share

Flower Share

Bouquet share:
This week I‘m sending you the very last of the Lisianthus, loads of zinnias, cone flower, Irish Eyes rudbeckia, yellow marigolds, and a few sunflowers! Some of you got bright bouquets, and some got vintage tones. I’ll try to switch it up for you every week.

Mini Share

Jessica Bullock

CSA Share Notes June 11, 2026

CSA Share Notes June 4, 2026

RED MOON FARM