CSA Share Notes Aug 6, 2026
Summer season, week 9
I mentioned this to to folks who received boxes last week but it’s worth repeating: The heat stress is taking its toll! The crops that have been doing well are starting to put on smaller and fewer fruits. It’s a normal stress response- they know they’re nearing potential death from the conditions, and they want to produce the future generation of seeds as quickly as possible to ensure genetic survival. Smaller, fewer fruits, and less vegetative growth are ways of conserving energy for survival.
We do not know how long this CSA season will last. We’re hoping to have nice harvests all the way to the end of August, providing for approximately half of the members each week, but a lot of that is riding on how these late beans, cukes, and squash plantings work out. They’re just about ready! We’ve picked the first cucumbers and squash this week and the beans are close behind. With that plan, I think everyone could expect 2 more boxes before we wrap up, but we shall see. Things are very tentative right now.
Your farmers also could really use a break. We’re going to get up to northern Arkansas in Mid August for a 2 day splash in some cold mountain streams with our daughters. We’re so ready for it.
Here’s this week’s vegetable line-up:
Eggplant — Loads this week! Grill it, and fry it, roast it and puree it into baba ganoush, and make and freeze a batch of veggie lasagna to enjoy on a busy week night when you don’t have time to cook! Everyone received some heirloom Italian types. Regular shares also received long slender Japanese eggplant. Large and Mini shares got the cute speckled fairytale eggplant.
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.
Fresh Basil — Remember, don’t refrigerate it!
Okra — A nice portion for everyone this week. This heirloom Hill Country Red was developed in Kerrville Texas and it so fantastic. Even the large pods stay deliciously tender. Okra goes bad very quickly, so make a plan to use this up within the next couple of days. We recommend roasting or grilling. High heat is the way to go!
Bell Peppers — Everyone received a Bell or two
Italian Peppers — Everyone received an Italian or two
Hot Peppers — Loads for everyone- both cayenne, and jalapenos. If the heat is too much for you, this is a perfect item to gift, or start a batch of pepper vinegar to dress up your collard greens in the traditional southern way later this fall!
Squash — Everyone received a squash or two.
Zucchini — Large shares received a nice zucchini.
Onions — For everyone
Veggie Storage tips:
Counter storage: Onions, and basil. Store your basil bouquet style, in a fresh glass of water. Trim the stem every couple of days and enjoy fresh basil leaves all week.
Fridge storage: Peppers, squash/zucchini, eggplant, okra. Seal them up in a bag or container to retain moisture for longest storage life
Everything wants to be washed well before cooking, but keep the dirt on till then, to prevent faster spoilage.
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
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Regular Share
Regular Share top left to right:
Jalapenos above cayennes, squash, bell peppers, basil (2nd row) okra, onions, Italian heirloom and Fairytale eggplant
Large Share
Large Share top left to right:
Jalapenos above cayennes, zucchini, squash, bell peppers, basil (2nd row) okra, onions, Heirloom Italian eggplant
Mini Share
Mini Share top left to right:
Jalapenos above cayennes, squash, bell peppers, basil (2nd row) okra, onion, Japanese eggplant