First Week of Fall

6:03 PM Adrian 0 Comments

Well, we've been talking about how much it's beginning to feel like it's finally here!

Your first CSA box of Autumntime!:

  • Garlic
  • Cooking Greens Bunch (Red Russian, Winterbor, Redbor, or Lacinato Kale; Kale Mix; or Collards)
  • Potatoes
  • Heirloom Tomatoes
  • Sweet Peppers
  • Hot Peppers (Jalapenos, Anaheims...or possibly more!)
  • Mixed Cherry Tomatoes
  • Patty Pan Summer Squash
  • Apples
  • Pears
  • Daikon Radishes
  • Winter Squash
  • Melon

The boon of fall has kicked in, and our farmers here have been hard at work pulling our winter squashes and melons from their vines.  Just as we promised, they have made their way into CSA!  We have an amazing number of varieties of squashes: Sweet Dumplings, Kabochas, Carnivals, Bon-Bons, Winter Sweets, Pie Pumpkins, Acorns and Butternuts are on the way.  Our melons have crazy names like Sugar Babies, Sarah's Choice, and Early Moons.  Squashes are the prize of fall!  We will make sure to include helpful recipes.

As a general announcement, it is Week 19 of CSA which means there are only two weeks left of Summer CSA!  Yep, it's almost that time.  But this doesn't mean that the time to get your local, delicious organic veggies has to be over....FALL CSA will continue once Summer CSA is over!

What are the details? 
First off, Summer CSA will roll over into Fall...with no break in between.  So the last week of Summer CSA comes around, and the next week will be Fall CSA's first week!  Pickups will continue to be at the Iowa City Farmer's Market for the first four weeks of the Fall CSA Season, and the remaining four weekly pickups are yet to be announced, but will be at a different Iowa City location! (Most likely an Iowa City Winter Farmer's Market).  This makes for a total of 8 weeks of Echollective Fall CSA!

Fall CSA will also lead right into Thanksgiving week which will be our last CSA delivery.  You will be the first to get what's fresh, local, and organic for your Thanksgiving feast....winter squash, pumpkins and more!

Interested?  Fall CSA Sign-Up will soon come open, but if you want to be among the first on board, email us and we'll put you on our list!  Email: or

We hope you enjoy your first Fall box and stay on with us through Autumn and beyond!  Hope to see you at market!!!


Thai Red Curry with Kabocha Squash (

  • 1 tablespoon vegetable oil
  • 1 medium yellow onion, medium dice
  • 1 1/2 teaspoons kosher salt, plus more for seasoning
  • 2 medium green bell peppers, seeds and ribs removed and cut into 1/4-inch strips
  • 4 medium garlic cloves, finely chopped
  • 1 tablespoon peeled and finely chopped fresh ginger (from about a 1-1/2-inch piece)
  • 3 tablespoons Thai red curry paste
  • 1 (13- to 14-ounce) can unsweetened regular coconut milk
  • 1/2 cup water
  • 1 tablespoon soy sauce
  • 1 medium kabocha squash (about 2 1/2 pounds), peeled, seeded, and cut into 1-inch cubes
  • 2 teaspoons freshly squeezed lime juice
  • 1/4 cup coarsely chopped fresh cilantro
  • Steamed white rice or steamed brown rice for serving
  1. Heat the oil in a large frying pan over medium heat until shimmering. Add the onion and 1 teaspoon of the salt and cook, stirring occasionally, until the onion has softened, about 6 minutes. Add the peppers, garlic, and ginger, stir to combine, and cook until fragrant, about 1 minute.
  2. Add the curry paste, stir to coat the onion-pepper mixture, and cook until fragrant, about 1 minute. Add the coconut milk, water, soy sauce, and remaining 1/2 teaspoon of salt, stir to combine, and bring to a simmer.
  3. Stir in the squash, return to a simmer, reduce the heat to medium low, and continue to simmer, stirring occasionally, until the squash is fork-tender but still firm, about 20 to 25 minutes. Remove the pan from the heat and stir in the lime juice. Taste and season with salt as needed.
  4. Sprinkle with the cilantro and serve immediately over steamed rice.

Vietnamese Pickles with Carrot and Daikon (Do Chua) (


  • 1/2 lb. carrots- julienned or cut into thin match-like strips
  • 1/2 lb. daikon radish, cut same as carrots
  • 4 cups water, slightly warm enough to dissolve the salt and sugar
  • 3 tablespoons sugar
  • 2 tablespoons salt
  • 6 tablespoons distilled or rice vinegar


  1. In large pitcher or large bowl, mix water, vinegar, sugar and salt till everything is dissolved and combined well.
  2. Place carrots and daikon in a clean, sterile jar and fill vinegar till jar is full.
  3. Cover jars and set in the refrigerator to pickle for about 3 days. I like my pickles to sit for at least 3 days so that the carrots and daikon become more flavorful and sour. Pickles can last for about 3 weeks in the fridge.

Creamed Patty Pan (

Trim ends of 2 pounds fresh patty pan or other summer squash.  Scrub and shred coarsely using the largest holes of your grater (you should have about 8 cups).  Using a 10-inch or larger frying pan with a tight-fitting lid, combine 4 tablespoons (1/8 pound) butter, 2 tablespoons water, 1/8 teaspoon pepper, 1/2 teaspoon salt, 1/2 teaspoon basil leave, and 1 small clove garlic, minced or mashed.

Place on high heat, mix in the squash, cover, and ocok until the squash is just tender, about 5 minutes.  Take cover off the last minute or two, if necessary, to evaporate most of the liquid.

Meanwhile, mix 1 cup sour cream with 1 tablespoon flour until smooth; stir into squash.  Bring to a boil; stirring until smooth.


Please tell us if you can't identify something on the market table, don't know what to do with a particular item, have a food allergy we should know about, or if you have other questions or comments. We love to hear from you!


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