KohlrabiCooking GreensCucumbers/SquashTomatoes/Eggplant/PeppersAnd more!

CURRIED SUMMER SQUASH SOUP GF DF VegOne of our Community Engagement Assistants, Reed, makes us a tasty dish every week with in-season veggies from the farm. This week, she made this amazing soup. I love curry in winter squash or sweet potato soups, but I never thought about it with summer squash. And now, I regret the many years I lived without it! Adapted from Feasting at Home. VEG–Vegetarian DF–Dairy Free GF–Gluten Free INGREDIENTS2 tablespoons coconut oil1 bunch green onions (or 1 medium onion), coarsely chopped3-4 garlic scapes (or 2 cloves garlic), coarsely chopped1 tablespoon ginger, peeled and grated1 1/2 teaspoons sea salt2 teaspoons yellow curry powder2 lbs summer squash, cut into chunks4 cups chicken or vegetable stock1/4 cup each cilantro and mint leaves, roughly chopped DIRECTIONSSaute onion, garlic scapes, and ginger in coconut oil in a heavy soup pot or dutch oven until tender and fragrant.Add the salt, curry, and summer squash. Saute a few minutes more.Add 2 cups of the broth. Bring to a simmer, cover, and cook until the squash is tender.Add 2 cups of cold broth to the blender, then add the simmered ingredients.Blend until smooth. Add mint and cilantro, blending to desired smoothness.Reheat to serve. Garnish with cilantro, mint, coconut milk, and/or green chopped green onion. KOHLRABI CASSEROLE WITH TOMATOES & SAGE VEG GFThis recipe intrigued me, because I usually don’t cook kohlrabi. It does take a little bit of planning beacuse you have to soak the cashews. But I’ll try anything that gives us a reason to use our huge sage patch, and can’t wait to use the first of the season’s tomatoes! Adapted from Life and Lemons. INGREDIENTS2 lbs tomatoes 3/4 cup cashews1 teaspoon saltCayenne pepper to taste1 large kohlrabi1 bunch green onions1/2 cup black olives1 handful of sage leavesSalt and pepper to taste1 1/2 cups grated cheese DIRECTIONSSoak the cashews in water for 6-8 hours.Pre-heat oven to 350 degrees F.Drain the soaked cashews, and blend with the tomatoes, salt and cayenne. Set aside.Peel the kohlrabi and slice thinly. Repeat with the onions. Cut the tomatoes into slices too.Roughly chop the black olives. Destem and chop the sage.Layer the kohlrabi, onions and tomatoes in a greased casserole dish. Sprinkle with salt and pepper, and half the olives and sage.Add half the sauce, then repeat the layer process until all ingredients are gone.Sprinkle cheese on top, and bake for 45 minutes, or until the cheese is nicely melted and slightly brown on top.

Summer, Week 1: July 15th & 18th, 2026

Q: PICK-YOUR-OWN

PICK-YOUR-OWN AVAILABILITYLook for the BLUE flags on items ready to pick!REDMarigolds, Cilantro, Sunflowers, Lovage, Oregano, Chives, Lavender, Russian Sage, Thyme, Blanket Flowers, Bee Balm, Zinnias, Peppermint, Spearmint, Tarragon, NicotianaORANGELamb’s Ear, Pincushions, Parsley, Snapdragons, Sunflowers, Basil, Lemon Basil, Thai Basil, Tulsi Basil, NigellaPINKZinnias, Cosmos, Strawflowers, Marigolds, Gomphrena, Sunflowers, Dill, Cilantro, CelosiaYELLOW Nicotiana, Calendula, Lemon Balm, Bee Balm, Sage, YarrowPURPLEHeliopsis, 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

FARM NEWS

Welcome to Red Wiggler’s 2026 Summer CSA! As we celebrate our 30th year, we’re excited to welcome so many old friends-and some new faces-to the farm for another great summer! If you weren’t able to make it to 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.

MONTGOMERY COUNTY FARM TOUR

Next Saturday, July 25th, from 12-4, Red Wiggler will participate in the annual Montgomery County Farm Tour. Travel around the county to local farms, orchards and vineyards, and sample the delicious variety of MoCo agriculture. Red Wiggler will be open from 12-4 on Saturday only, but the MoCo Farm Tour runs all weekend. Check out the event website for a listing of participating locations.

Here at Red Wiggler, we will be offering tours, live music, a market full of organic produce, and other activities for all ages. This is a great time to bring friends and family to the farm to learn more about our programs, sustainability practices, and mission.

IN THE SHARE

Kohlrabi
Cooking Greens
Cucumbers/Squash
Tomatoes/Eggplant/Peppers
And more!

PICK-YOUR-OWN

PICK-YOUR-OWN AVAILABILITY

Look for the BLUE flags on items ready to pick!

RED

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

ORANGE

Lamb’s Ear, Pincushions, Parsley, Snapdragons, Sunflowers, Basil, Lemon Basil, Thai Basil, Tulsi Basil, Nigella

PINK

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

YELLOW

Nicotiana, 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!

RECIPES

CURRIED SUMMER SQUASH SOUP GF DF Veg

One of our Community Engagement Assistants, Reed, makes us a tasty dish every week with in-season veggies from the farm. This week, she made this amazing soup. I love curry in winter squash or sweet potato soups, but I never thought about it with summer squash. And now, I regret the many years I lived without it! Adapted from Feasting at Home.

VEG–Vegetarian DF–Dairy Free GF–Gluten Free

INGREDIENTS

2 tablespoons coconut oil
1 bunch green onions (or 1 medium onion), coarsely chopped
3-4 garlic scapes (or 2 cloves garlic), coarsely chopped
1 tablespoon ginger, peeled and grated
1 1/2 teaspoons sea salt
2 teaspoons yellow curry powder
2 lbs summer squash, cut into chunks
4 cups chicken or vegetable stock
1/4 cup each cilantro and mint leaves, roughly chopped

DIRECTIONS

Saute onion, garlic scapes, and ginger in coconut oil in a heavy soup pot or dutch oven until tender and fragrant.
Add the salt, curry, and summer squash. Saute a few minutes more.
Add 2 cups of the broth. Bring to a simmer, cover, and cook until the squash is tender.
Add 2 cups of cold broth to the blender, then add the simmered ingredients.
Blend until smooth. Add mint and cilantro, blending to desired smoothness.
Reheat to serve. Garnish with cilantro, mint, coconut milk, and/or green chopped green onion.

KOHLRABI CASSEROLE WITH TOMATOES & SAGE VEG GF

This recipe intrigued me, because I usually don’t cook kohlrabi. It does take a little bit of planning beacuse you have to soak the cashews. But I’ll try anything that gives us a reason to use our huge sage patch, and can’t wait to use the first of the season’s tomatoes! Adapted from Life and Lemons.

INGREDIENTS

2 lbs tomatoes
3/4 cup cashews
1 teaspoon salt
Cayenne pepper to taste
1 large kohlrabi
1 bunch green onions
1/2 cup black olives
1 handful of sage leaves
Salt and pepper to taste
1 1/2 cups grated cheese

DIRECTIONS

Soak the cashews in water for 6-8 hours.
Pre-heat oven to 350 degrees F.
Drain the soaked cashews, and blend with the tomatoes, salt and cayenne. Set aside.
Peel the kohlrabi and slice thinly. Repeat with the onions. Cut the tomatoes into slices too.
Roughly chop the black olives. Destem and chop the sage.
Layer the kohlrabi, onions and tomatoes in a greased casserole dish. Sprinkle with salt and pepper, and half the olives and sage.
Add half the sauce, then repeat the layer process until all ingredients are gone.
Sprinkle cheese on top, and bake for 45 minutes, or until the cheese is nicely melted and slightly brown on top.