Welcome to Week 13 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, Swiss chard, summer squash, cherry tomatoes, slicing tomatoes, cucumbers, sweet peppers, red onion and sage.
Flower bouquets, bulk tomatoes available on online store
We have a limited number of both mixed bouquets and sunflower bouquets available on the online store. We also have one 30-pound box of mixed slicing tomatoes available on a first come, first serve basis. (Note: If you want to be on the waitlist for bulk tomatoes, please send us an email, stating whether you want a 20-pound box of paste tomatoes or a 30-pound box of slicing tomatoes.)
Fall Shares now open for signup
We’re excited to open signups this year’s Fall Share to returning CSA members. Returning members will have two weeks to sign up before we open registration to others.
The Fall CSA Share offers three, large, weekly deliveries in late September/October of cold and root crops. Choose just one week or three weeks for a savings.
Share details
What’s in these shares: Garlic, leeks, yellow onion, sweet peppers, hot peppers, tomatoes, carrots, rutabaga, fresh herbs, Brussels sprouts, kale, collards, broccoli, cabbage, radicchio, beets, arugula, spinach, Russet and Yukon Gold potatoes, winter squash, pumpkins
- How much produce: One, large 3/4 bushel box. Choose between one and three weeks.
- How often: Three deliveries on Tuesdays (September 30, October 7, October 14)
- Pickup locations: Our farm in Barnum, Duluth Cider and Duluth East Hillside
- Price:
- Farm pickup: Three weeks for $150; one week for $55.
- Duluth pickup: Three weeks for $165; one week for $60
End of season celebration reminder
Our video invitation to join us for our end of season celebration.
A reminder that our Potluck and End of Season Celebration is this Saturday. Please help us mark this farm’s 15th anniversary and our fifth year here in Barnum.
Please RSVP to the calendar invite or the email you should have received so we know if you can join us. We’ll send out more details about what to bring and what to expect, but it should be a relaxing afternoon with games, farm tours, a fire and a potluck.
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: 3 p.m. to 8:30 p.m.
- Location: Rising Phoenix Community Farm
Please return boxes!
It’s the time of year when our supply of wax CSA boxes starts to run low. If you have any wax boxes sitting around the house (or in the car), please return them when you pick up your order this week. We try to keep our costs down. by re-using wax boxes as much as possible.
This week’s veggies and recipes
Sage tips
- Sage goes well with pasta, soups and stews
- Can be used fresh, or hung to dry and used later
- Used in tomato sauces, roasted vegetables, risotto, breads
- Can be cooked in butter for a simple sauce
- Add fresh to salads, along with other herbs
Sage Brown Butter Sauce
from The Spruce Eats
We recently found this recipe. We used it for a quick dinner of arugula and winter squash with this sauce poured over top.
4 ounces (8 Tablespoons) unsalted butter
1 clove garlic, crushed and chopped
¼ cup coarsely chopped fresh sage leaves
⅛ tsp ground black pepper
Kosher salt, to taste
Melt the butter in a medium saucepan set over low-medium heat. When the butter begins to get slightly bubbly, add the chopped garlic clove.
Stir the garlic in the butter for one minute. Add the chopped sage to the garlic butter and continue stirring and cook the mixture for 2 to 4 more minutes, until the butter has turned light brown and has a rich, nutty aroma.
Season with ground black pepper and salt. Serve and enjoy.
Potato and Blue Cheese Salad
from Bon Appetit
Dressing:
- 2/3 cup olive oil
- 1/3 cup apple cider vinegar
- ¼ cup shallots, minced
- 1 Tb parsley, chopped
- 1 Tb + ¼ cup fresh chives, chopped
- 1 Tb Dijon mustard
- 2 tsp honey
- 2 tsp lemon peel, grated
- S/P to taste
3 pounds small red potatoes
8 slices of bacon, cooked and chopped
½ cup crumbled blue cheese (~2 ½ oz)
1 hard boiled egg**, chopped
Whisk dressing ingredients together. Cook potatoes for 8 minutes in boiling water. Drain. Add warm potatoes to dressing. Toss.
Arrange lettuce leaves around a serving bowl. Mound potato salad in center. Sprinkle with bacon, blue cheese and egg. Top with remaining chives. Serve.
*This makes a lot of dressing, so pour a little of dressing at a time to potatoes, to taste.
**When I first had this, it had about 4 HB eggs.
Also, my friend served this without the bacon (for me) and I sure didn’t miss it but feel free to add it! She didn’t serve it over lettuce but did mix all the ingredients together and served it just like that with a salad on the side. Delicious!