Roots Mix Summer Veggie Choices Cherry Tomatoes/Snacking Peppers/Okra Pac Choi Garlic

VEG–Vegetarian DF–Dairy Free GF–Gluten Free CARROT HUMMUS GF DF Veg One of our CSA members sent this recipe to me during the break weeks. I haven’t tried it yet, but she says it’s delicious (it certainly sounds that way!). With carrots being a fall CSA staple, I figured having it in your toolkit right from the start of Fall would be a good idea! Adapted from Fool Proof Living. FOR THE ROASTED CARROTS 8-10 medium carrots, scrubbed well and cut into chunks (about 1.25 pounds) 1-2 cloves garlic, peeled 2 tablespoons extra virgin olive oil ½ teaspoon ground cumin Salt & pepper to taste FOR THE HUMMUS 2 tablespoons tahini, sesame paste 3 tablespoons extra virgin olive oil 3 tablespoons lemon juice, freshly squeezed 2 tablespoons water, more if needed Salt & pepper to taste ¾ cup canned chickpeas, rinsed and drained DIRECTIONS Pre-heat the oven to 400 degrees. Line a baking sheet with parchment paper. Place the carrots and garlic onto the prepared sheet, drizzle with olive oil and sprinkle with ground cumin, salt and pepper. Roast for 30 minutes. Let them cool for 10 minutes. Whisk together the tahini, olive oil, lemon juice, water, salt and pepper in a bowl until thoroughly combined. Transfer the roasted carrots and garlic into the bowl of a food processor. Add in the chickpeas. Pulse 4-5 times, scrape the sides of the bowl and then turn the processor on. As it runs, drizzle the tahini mix through the tube. Let it run until the hummus is creamy. You might have to stop and scrape the sides of the bowl a few times. Taste for seasoning and add in more salt and pepper if necessary. QUICK FRESH TOMATO SAUCE GF DF VEG Another recipe sent to me by a CSA member (via NYT Cooking) during the break. I had never heard of grating tomatoes instead of blanching and peeling them, but she said it was easy and effective. And, as a bonus, the sauce is delicious! As tomatoes start their seasonal swan song, we might have bags of seconds available–check with us each week, then make a batch of this easy sauce! Recipe makes about 2.5 cups of sauce. INGREDIENTS 5 pounds tomatoes ¾ teaspoon salt 2 tablespoons olive oil 1 tablespoon tomato paste 1 garlic clove, halved 1 basil sprig 1 bay leaf DIRECTIONS Cut tomatoes in half horizontally. Squeeze out the seeds and discard, if you wish. Press the cut side of tomato against the large holes of a box grater and grate tomato flesh into a bowl. Discard skins. You should have about 4 cups. Put tomato pulp in a low, wide saucepan over high heat. Add salt, olive oil, tomato paste, garlic, basil and bay leaf. Bring to a boil, then lower heat to a brisk simmer. Reduce the sauce by almost half, stirring occasionally, to produce about 2 ½ cups medium-thick sauce, 10 to 15 minutes. Taste and adjust salt. It will keep up to 5 days in the refrigerator or may be frozen.

Fall, Week 1: September 16th & 19th, 2026

Q: PICK-YOUR-OWN

PICK-YOUR-OWN AVAILABILITY Look for the BLUE flags on items ready to pick! RED Marigolds, Coriander, Basil, Sunflowers, Lovage, Oregano, Chives, Lavender, Russian Sage, Thyme, Blanket Flowers, Bee Balm, Zinnias, Peppermint, Spearmint, Tarragon, Nicotiana, Tithonia ORANGE Lamb’s Ear, Pincushions, Snapdragons, Sunflowers, Shiso, Statice, Basil, Lemon Basil, Thai Basil, Tulsi Basil, Ground Cherries PINK Zinnias, Cosmos, Strawflowers, Marigolds, Gomphrena, Sunflowers, Dill, Cilantro, Celosia YELLOW Calendula, Lemon Balm, Tithonia, Sage, Marigolds PURPLE Anise Hyssop, Fennel Seeds, Rudbeckia, Sunflowers Need help or ideas? Just ask a RWCF Staff member or volunteer. We’re here for you!

The Worm's Voice: Red Wiggler's CSA Newsletter

FARM NEWS

Welcome to Red Wiggler’s 2026 Fall CSA! As we celebrate our 30th year, we’re excited to welcome everyone–old friends and new faces–to the farm for another great fall! If you didn’t attend MuffinLuck this Spring, or missed Monday’s info email, check out our orientation presentation below for what to expect at CSA pick up this session.

LIMITED EDITION 30th YEAR SHIRTS AVAILABLE NOW!

To celebrate Red Wiggler’s 30th year, we’ve created some fun t-shirts in different colors and styles. They are limited edition, so are just available for sale at CSA until they’re gone. T-shirts are $20 each. Get yours this week, before they run out! Also available are our classic RWCF hats (widely regarded as the best hats ever!) and t-shirts.

IN THE SHARE

Roots Mix
Summer Veggie Choices
Cherry Tomatoes/Snacking Peppers/Okra
Pac Choi
Garlic

PICK-YOUR-OWN

PICK-YOUR-OWN AVAILABILITY

Look for the BLUE flags on items ready to pick!

RED

Marigolds, Coriander, Basil, Sunflowers, Lovage, Oregano, Chives, Lavender, Russian Sage, Thyme, Blanket Flowers, Bee Balm, Zinnias, Peppermint, Spearmint, Tarragon, Nicotiana, Tithonia

ORANGE

Lamb’s Ear, Pincushions, Snapdragons, Sunflowers, Shiso, Statice, Basil, Lemon Basil, Thai Basil, Tulsi Basil, Ground Cherries

PINK

Zinnias, Cosmos, Strawflowers, Marigolds, Gomphrena, Sunflowers, Dill, Cilantro, Celosia

YELLOW

Calendula, Lemon Balm, Tithonia, Sage, Marigolds

PURPLE

Anise Hyssop, Fennel Seeds, Rudbeckia, Sunflowers

Need help or ideas? Just ask a RWCF Staff member or volunteer. We’re here for you!

RECIPES

VEG–Vegetarian DF–Dairy Free GF–Gluten Free

CARROT HUMMUS GF DF Veg

One of our CSA members sent this recipe to me during the break weeks. I haven’t tried it yet, but she says it’s delicious (it certainly sounds that way!). With carrots being a fall CSA staple, I figured having it in your toolkit right from the start of Fall would be a good idea! Adapted from Fool Proof Living.

FOR THE ROASTED CARROTS

8-10 medium carrots, scrubbed well and cut into chunks (about 1.25 pounds)
1-2 cloves garlic, peeled
2 tablespoons extra virgin olive oil
½ teaspoon ground cumin
Salt & pepper to taste

FOR THE HUMMUS

2 tablespoons tahini, sesame paste
3 tablespoons extra virgin olive oil
3 tablespoons lemon juice, freshly squeezed
2 tablespoons water, more if needed
Salt & pepper to taste
¾ cup canned chickpeas, rinsed and drained

DIRECTIONS

Pre-heat the oven to 400 degrees. Line a baking sheet with parchment paper. Place the carrots and garlic onto the prepared sheet, drizzle with olive oil and sprinkle with ground cumin, salt and pepper. Roast for 30 minutes. Let them cool for 10 minutes.
Whisk together the tahini, olive oil, lemon juice, water, salt and pepper in a bowl until thoroughly combined.
Transfer the roasted carrots and garlic into the bowl of a food processor. Add in the chickpeas. Pulse 4-5 times, scrape the sides of the bowl and then turn the processor on. As it runs, drizzle the tahini mix through the tube. Let it run until the hummus is creamy. You might have to stop and scrape the sides of the bowl a few times.
Taste for seasoning and add in more salt and pepper if necessary.

QUICK FRESH TOMATO SAUCE GF DF VEG

Another recipe sent to me by a CSA member (via NYT Cooking) during the break. I had never heard of grating tomatoes instead of blanching and peeling them, but she said it was easy and effective. And, as a bonus, the sauce is delicious! As tomatoes start their seasonal swan song, we might have bags of seconds available–check with us each week, then make a batch of this easy sauce! Recipe makes about 2.5 cups of sauce.

INGREDIENTS

5 pounds tomatoes
¾ teaspoon salt
2 tablespoons olive oil
1 tablespoon tomato paste
1 garlic clove, halved
1 basil sprig
1 bay leaf

DIRECTIONS

Cut tomatoes in half horizontally. Squeeze out the seeds and discard, if you wish. Press the cut side of tomato against the large holes of a box grater and grate tomato flesh into a bowl. Discard skins. You should have about 4 cups.
Put tomato pulp in a low, wide saucepan over high heat. Add salt, olive oil, tomato paste, garlic, basil and bay leaf. Bring to a boil, then lower heat to a brisk simmer.
Reduce the sauce by almost half, stirring occasionally, to produce about 2 ½ cups medium-thick sauce, 10 to 15 minutes. Taste and adjust salt. It will keep up to 5 days in the refrigerator or may be frozen.