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Fall, Week 2: September 23rd & 26th, 2026

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

NOTES FROM THE FARM

Red Wiggler Represents on Good Morning, Washington

We don’t want to brag, but our farm is now home to some pretty newsworthy celebrities! Last week, our Executive Director, Kara McCall, and two of our CSA Assistants, Enrique Blanco and Clare Carrillo, represented Red Wiggler on Good Morning Washington! Not only did they look mahh-velous, darling, they also spread the word about our mission, the farm’s 30th anniversary, and care farming in general. Take a look, and please share the link with friends, family and social media. Help us spread the word and use this great opportunity to further our mission and impact!

A Squished Squash Season

As of this week, Fall is officially here! Over the next couple of weeks, you’ll see a transition away from summer crops like tomatoes, eggplant and zucchini to fall crops like cooking greens, sweet potatoes, and root veggies. Something you will also see over the next several weeks is winter squash.

Calling it winter squash is kind of confusing. It’s not planted in the winter, or even harvested in the winter. It’s actually planted in the spring, tended all season, and harvested in the late summer or early fall. The name refers to varieties of squash that develop a thick rind and can store for months, even the whole winter (see what they did there?) without refrigeration.

At least when everything goes right. But, as is often the case in farming, things don’t always go right… We’re still trying to figure out why, but this season’s winter squash is looking more like hopefully until the end of the year but probably not even that long squash. To put it plainly, it’s just not holding very nicely. Because of this, we will be pushing it out fairly quickly, and asking you to use it quickly as well (like, in the next few weeks, rather than the next few months).

The varieties available this week are spaghetti squash, kabocha squash, and delicata squash. To add insult to injury, our yields this year were less than stellar, so there is limited supply of these varieties. I know not everyone is crazy about winter squash, but if your year isn’t complete without a Red Wiggler spaghetti or kabocha squash, this may be the only week to get yourself one! Other squash varieties will follow, and we will update you as to their holding capacity as we monitor them on our end. 

  • Potatoes/Winter Squash
  • Summer Veggies
  • Cherry Tomatoes/Okra/Sweet Peppers
  • Lettuce/Arugula/Choi

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, Ground Cherries

PINK

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

YELLOW 

Calendula, Lemon Balm, Bee Balm, Sage, Yarrow

PURPLE

Heliopsis, Anise Hyssop, Fennel, Coreopsis, Rudbeckia

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

SPAGHETTI SQUASH CHEESE “BREAD”   GF   Veg

Looking for something a little different to do with spaghetti squash this season? Don’t really like it but willing to give it one more chance? Try this fun recipe! Careful, you might just become a spaghetti squash convert!

INGREDIENTS

  • 1 medium spaghetti squash, halved and seeds removed
  • 1 tablespoon extra-virgin olive oil
  • Salt and pepper, to taste
  • 2 large eggs
  • 2 cloves garlic, minced
  • 1 teaspoon fresh oregano, minced
  • 3 cups shredded mozzarella, divided
  • 1/2 cup freshly grated Parmesan
  • 1/4 cup cornstarch
  • Pinch red pepper flakes
  • Chopped herbs of your choice, for garnish
  • Marinara, for dipping

DIRECTIONS

  1. Preheat oven to 400°. Drizzle cut sides of spaghetti squash with oil and season with salt and pepper. Place cut side down on a large rimmed baking sheet. Roast until tender, 30 to 35 minutes. Let cool slightly. 
  2. Using a fork, break up squash strands. Using cheesecloth or a dish towel, wring excess moisture out of spaghetti squash. Increase oven temperature to 425°.
  3. Transfer spaghetti squash to a large bowl with eggs, garlic, oregano, 1 cup mozzarella, Parmesan, and cornstarch and season with salt and pepper. Stir until completely combined.
  4. Line a baking sheet with foil and grease with cooking spray. Transfer “dough” to baking sheet and pat into a crust. Bake until golden and dried out, 25 minutes.
  5. Sprinkle with remaining 2 cups mozzarella, crushed red pepper flakes, and optional herbs, and bake until cheese is melted, 8 to 10 minutes more. Slice and serve with marinara sauce.

EASY GARLIC CHOI   VEG   DF   GF

I’m dipping back into the archives for this easy choi recipe. If you still have choi from last week, or get it again this week, you’ll love how fast this delicious recipe comes together. Great for a quick weeknight side dish, or add some protein and other veggies and serve over rice for an easy main course!

INGREDIENTS

  •  2 tsp vegetable oil (or other high-heat oil)
  • 2-3 cloves garlic, minced
  • 1-2 tsp ginger, minced (optional)
  • 1 large shallot
  • 1-1.5 lbs choi, roughly chopped
  • 1-1.5 tbsp soy sauce (or tamari if GF)
  • 1 tsp sesame oil
  • Optional garnish: chili flakes, green onions

DIRECTIONS

  1. Add the oil to a large wok or skillet over medium-high heat. Swirl to coat the entire surface of the pan. Add the garlic and shallots (and ginger, if using), stirring continuously for 1-2 minutes, or until fragrant.
  2. Add the choi, soy sauce/tamari, and sesame oil. Toss to coat and cover. Cook for 1-2 minutes, uncover and toss, then cover and continue to cook until choi is cooked to desired doneness (3-5 more minutes).
  3. Sprinkle with crushed red pepper or green onions (or both!), and serve immediately. Enjoy!