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Fall, Week 8: November 4th & 7th, 2026

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

PHOTOS FROM THE FARM

Another round of photos from the farm! We work hard around here, but we play hard too. Here’s a few of the things we’ve been up to in the last several weeks–from planting next year’s garlic crop, to pumpkin picking at Butler’s Orchard–and everything in between!
  • Sweet Potatoes & Butternut Squash
  • Roots Choices
  • Garlic
  • Greens Choices
  • Horseradish

PICK-YOUR-OWN AVAILABILITY

Look for the BLUE flags on items ready to pick!

RED

Lovage, Oregano, Chives, Lavender, Russian Sage, Thyme, Blanket Flowers, Zinnias, Peppermint, Spearmint, Tarragon, Tithonia, Basil

ORANGE

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

PINK

Zinnias, Roselle, Strawflowers, Gomphrena, Dill, Cilantro, Celosia

YELLOW 

Calendula, Lemon Balm, Sage, Zinnias

PURPLE

Fennel

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

VEG – Vegetarian     DF – Dairy Free     GF – Gluten Free

HOMEMADE PREPARED HORSERADISH   GF   DF   Veg

Homemade horseradish is an easy way to add a kick to all kinds of dishes. And it’s pretty easy to make. But be careful while you’re making it (especially the blending part!)–fresh horseradish is potent stuff! Once you’ve make it, add small amounts, as-is, to things like deviled eggs or tuna salad. Or, whip up a quick batch of this horseradish sauce to spread on sandwiches or serve with meats. 

INGREDIENTS

  • 1 cup peeled and chopped horseradish root
  • ¾ cup white vinegar
  • ¼ teaspoon salt
  • 2 teaspoons sugar (optional)
Screenshot 2026-11-03 122907

DIRECTIONS

  1. In an electric food processor or blender, process horseradish root, vinegar, sugar and salt.
  2. Carefully remove the cover of the processor or blender, keeping your face away from the container.
  3. Transfer to a jar using a rubber spatula. Cover and store the horseradish in the refrigerator for up to 4 weeks

ROASTED ROOT VEGGIES WITH BALSAMIC GLAZE AND GORGONZOLA CHEESE   VEG   DF   GF

This Thanksgiving, try this twist on a fall favorite. Adding a balsamic glaze and gorgonzola cheese to classic root veggies adds a lot of depth and interest to a tried and true fall staple. Balsamic glaze is super easy to make, but really ups the classiness of a dish! As does pungent and savory gorgonzola. Aunt Martha will think you’re so fancy!

INGREDIENTS

  • 4 lbs mixed root veggies—sweet potatoes, turnips, radishes, kohlrabi, carrots, potatoes, beets–your choice! All cleaned, peeled (if desired), and cut into 1-1 ½ inch cubes
  • Optional: Medium fennel bulb, medium onion, and/or a few of garlic cloves–peeled, cored and chopped
  • 3-4 sprigs fresh herbs—sage, thyme, tarragon, or other
  • 2 tablespoons olive oil
  • Salt and pepper
  • ¼ cup balsamic vinegar (double to have more for later!)
  • 8 oz Gorgonzola, crumbled
Screenshot 2026-11-03 213909

DIRECTIONS

  1. Preheat the oven to 400 degrees. In a roasting pan, toss the veggies, seasoning, and oil, crushing the herbs between your fingers several times to release the flavors.
  2. Roast for 45 minutes until tender (could take longer). Discard the herb sprigs.
  3. In a small skillet, boil the vinegar until reduced by half, about 5 minutes.
  4. Sprinkle the cheese over the root vegetables and roast until melted. Drizzle with the balsamic glaze and serve.