Acorn Squash Radishes/Turnips Cooking Greens Lettuce Green Onions End-of-Summer Choices

VEG – Vegetarian DF – Dairy Free GF – Gluten Free PARMESAN HERB ROASTED ACORN SQUASH GF Veg DF (with modifications) I’ll be the first to admit, that while I love winter squash, I do tend to do the same things with it over and over. With acorn squash, for example, I usually just cut it in half, rub it with coconut oil, maple syrup and spices, and roast. Delicious though that is, I’m feeling ready for a change. This herby, cheesy, option, adapted from Downshiftology, is just what the doctor ordered! Dairy free? Try substituting nutritional yeast for the parmesan. INGREDIENTS 1 large or 2 small acorn squash ¼ cup olive oil 1 cup finely grated parmesan cheese 1 teaspoon garlic powder ½ teaspoon salt ½ teaspoon dried basil* ½ teaspoon dried thyme* ½ teaspoon dried oregano* DIRECTIONS Preheat the oven to 425°F. Slice the top and bottom of the squash, then place it on a flat end and slice it in half. Scoop out the seeds with a spoon, then slice each half into slices about 1-inch thick. Add the squash to a large mixing bowl along with the oil, parmesan, garlic, salt, basil, thyme, and oregano. Use your hand to toss the ingredients together until well mixed. Place the squash slices on a parchment-lined baking tray. If there’s extra parmesan herb mixture in the bowl, just press that onto the top side of the slices. Bake for 20 to 25 minutes, until soft and lightly golden on top. Transfer the roasted acorn squash to a serving platter and enjoy! *There are lots of these herbs in the PYO right now, however, dried herbs are usually better for roasting because the high heat can turn fresh herbs bitter and burnt. Now is a great time to dry your own herbs; it’s really easy, I promise! HERBS, HERBS, HERBS! VEG DF GF Perhaps you’ve noticed the weather is getting colder? As summer fades into fall, the PYO fades too. It’s already started, and the season will be over in a blink, which is why it’s the perfect time to use lots of herbs! We encourage everyone to do some herb preserving projects so that you can enjoy the fresh taste of Red Wiggler all winter long! Here are some suggestions from the archives.

Fall, Week 3: Sept 30th & Oct 3rd, 2026

Q: PICK-YOUR-OWN

PICK-YOUR-OWN AVAILABILITY Look for the BLUE flags on items ready to pick! RED Marigolds, Coriander, Sunflowers, Lovage, Oregano, Chives, Lavender, Russian Sage, Thyme, Blanket Flowers, Bee Balm, Zinnias, Peppermint, Spearmint, Tarragon, Nicotiana, Tithonia ORANGE Lamb’s Ear, Sorrel, Pincushions, Snapdragons, Sunflowers, Statice, Basil, Lemon Basil, Thai Basil, Tulsi Basil PINK Zinnias, Cosmos, Strawflowers, Marigolds, Gomphrena, Sunflowers, Dill, Cilantro, Celosia YELLOW Calendula, Lemon Balm, Bee Balm, Sage, Zininias, Tithonia PURPLE Heliopsis, Anise Hyssop, Fennel, Coreopsis, Rudbeckia 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

PHOTOS FROM THE FARM

I’ve been talking at you enough the last couple of weeks! Here are some fun pictures of life on on the farm in the last month or so. Special thanks to Distro team member, Clare, for always taking and sharing great farm photos with me! She took several of these shots.

IN THE SHARE

Acorn Squash
Radishes/Turnips
Cooking Greens
Lettuce
Green Onions
End-of-Summer Choices

PICK-YOUR-OWN

PICK-YOUR-OWN AVAILABILITY

Look for the BLUE flags on items ready to pick!

RED

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

ORANGE

Lamb’s Ear, Sorrel, Pincushions, Snapdragons, Sunflowers, Statice, Basil, Lemon Basil, Thai Basil, Tulsi Basil

PINK

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

YELLOW

Calendula, Lemon Balm, Bee Balm, Sage, Zininias, Tithonia

PURPLE

Heliopsis, Anise Hyssop, Fennel, Coreopsis, Rudbeckia

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

PARMESAN HERB ROASTED ACORN SQUASH GF Veg DF (with modifications)

I’ll be the first to admit, that while I love winter squash, I do tend to do the same things with it over and over. With acorn squash, for example, I usually just cut it in half, rub it with coconut oil, maple syrup and spices, and roast. Delicious though that is, I’m feeling ready for a change. This herby, cheesy, option, adapted from Downshiftology, is just what the doctor ordered! Dairy free? Try substituting nutritional yeast for the parmesan.

INGREDIENTS

1 large or 2 small acorn squash
¼ cup olive oil
1 cup finely grated parmesan cheese
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon dried basil*
½ teaspoon dried thyme*
½ teaspoon dried oregano*

DIRECTIONS

Preheat the oven to 425°F. Slice the top and bottom of the squash, then place it on a flat end and slice it in half. Scoop out the seeds with a spoon, then slice each half into slices about 1-inch thick.
Add the squash to a large mixing bowl along with the oil, parmesan, garlic, salt, basil, thyme, and oregano. Use your hand to toss the ingredients together until well mixed.
Place the squash slices on a parchment-lined baking tray. If there’s extra parmesan herb mixture in the bowl, just press that onto the top side of the slices. Bake for 20 to 25 minutes, until soft and lightly golden on top.
Transfer the roasted acorn squash to a serving platter and enjoy!

*There are lots of these herbs in the PYO right now, however, dried herbs are usually better for roasting because the high heat can turn fresh herbs bitter and burnt. Now is a great time to dry your own herbs; it’s really easy, I promise!

HERBS, HERBS, HERBS! VEG DF GF

Perhaps you’ve noticed the weather is getting colder? As summer fades into fall, the PYO fades too. It’s already started, and the season will be over in a blink, which is why it’s the perfect time to use lots of herbs! We encourage everyone to do some herb preserving projects so that you can enjoy the fresh taste of Red Wiggler all winter long! Here are some suggestions from the archives.