Welcome to Week 11 of the 2025 summer CSA season. This week is a Group A week, which means full shares in all locations pick up and half shares in Duluth pick up.
In their shares this week, members will receive the following vegetables: carrots, fingerling potatoes, broccoli, assorted summer squash, head lettuce, cherry and slicing tomatoes, slicing cucumbers, sweet peppers, sweet onions and green beans. Shares will also include cilantro and hot peppers (see recipe below for our favorite salsa).
What’s available through online store
This week’s online store includes both sunflower and mixed-flower bouquets as well as vegetables including collards and kale. Please place orders by 10 a.m. Tuesday morning to allow for processing.
This newsletter includes a roundup of news from the farm as well as information and recipes. Feel free to jump to the bottom of the newsletter to find the section titled, “This week’s recipe.”
Stay tuned for emails regarding events, bulk orders and fall shares
This week’s newsletter will be brief. Later this week, we plan on sending out an email with news about how to order bulk items including potatoes and tomatoes. Soon we also will be opening signup for our three-week Fall share.
We will also have more information about our final event of the season — our end of season celebration and potluck. We will ask you to RSVP, so we have a sense of who is coming.
Potluck and Community Celebration
Summary: Here’s our chance to gather, celebrate the season and eat great food. This year we are opening up this event to the community as well. We’ll have a potluck meal, a bonfire, games and a chance to explore the farm or just hang out and relax.
- Date: Saturday, September 6
- Time: 1 p.m.
- Location: Rising Phoenix Community Farm
This week’s recipe
Fresh Salsa, Farm Style
This is so yummy — we could eat one batch in a sitting! This recipe is from Karola Dalen, of Northern Harvest Farm.
- 1 small onion
- ½-1 green pepper (optional, but we always add it)
- ½-1+ hot pepper, seeds removed, or leave them for extra hotness
- basil and/or cilantro (amount depends on preference)
- 2-3 minced garlic cloves
- salt to taste
- splash of apple cider vinegar, lime or lemon juice
- 1 ¾ pounds tomatoes
Process all ingredients except tomatoes in a food processor or blender. Add tomatoes. Process again, and it’s ready to eat. Will keep in the refrigerator for 1 week. Does not freeze well. Experiment with different quantities.