SM23 (W12): Gettin’ Figgy with it
Dear CSA Members + Farm Community,
I know we’re still weeks away from the autumn equinox, but we’ve really started to feel the shift in the seasons on the farm. Tomatoes are making their usual quick exit- we go from the peak summer ‘mater mania to having a big gap between successions in a matter of days! The mornings have also been noticeably cooler, but as any seasoned southerner will tell you, this likely won’t last. While we probably have weeks (or months) of fierce heat ahead, we’re certainly feeling the changes.
Speaking of shifting towards fall, this is the last week of the summer CSA! Unlike in the spring, we won’t be rolling right into the fall season. We’ll be taking a two week CSA hiatus to regroup and plan for the upcoming season, meaning that fall shares will pick up the first week of September.
If you’re signed up for weekly ongoing payments, no need to do anything- we’ll pause your payments for the two weeks that we’re off and they’ll start back up in time for the fall. If you paid in full up front and want to continue, or if you’re new to the CSA and looking to get a sweet lil discount on your share, paid in full options for the fall are up on the website! Shop ‘em now! If you’re interested in signing up for a share and paying weekly, those options will be back up on the website during the last week of August.
If you’re doing a sliding scale share, please reach out to us via email or talk to us at your pickup and let us know if you’d like to continue with your share for the fall season. If you’re able, consider donating to keep our sliding scale shares available for the fall season! We need to raise $660 by the end of the month to cover shares for the folks who have signed up for sliding scale options! Any amount helps to ensure that these folks can keep getting access to our produce every week. We’re so grateful for y’all’s generosity and participation in this program, and we hope to keep it going in the fall and beyond.
Last week marked our first fig harvest! If you can resist eating them straight out of the bag (I definitely can’t), toss them with balsamic, honey, and rosemary and roast them until perfectly caramelized, make them into a jam, or maybe layer them on top of a pizza with goat cheese and a handful of arugula.
Happy eating!
Diamond Hill Farmers
This week’s farm share:
$25 Share: Bell peppers, spaghetti squash, okra, arugula, garlic, figs
$35 Share: Bell peppers, spaghetti squash, okra, arugula, garlic, figs, lunchbox peppers, shishitos, potatoes