Week #24, 2026

Written By Lyn Jacobs

  • Tomatoes

  • Cherry tomatoes

  • Hot peppers

  • Sweet peppers

  • Stuffing peppers

  • Zucchini

  • Cucumbers

  • Green beans or eggplant

  • Lettuce

  • Cabbage, chard of kale

  • Garlic

  • Potatoes

  • Basil

  • Fruit?


Chanterelles are in. Our foraging friend Kris is a beast. Bags of freshly plucked mushrooms available for purchase in the cooler. You need to pay him separately and his handle is posted on his money jar.


Next weekend the farmers are getting away to the big apple. Our first trip off the farm all summer. We are off to visit Diego and Najwa in Brooklyn. Jacob will be in charge of harvest next weekend. Helpers are welcome. Especially those with experience.The following weekend 10/11  we have our harvest festival. We would love help with bringing in the harvest in the morning before the party. Our season ends on October 26th for Sunday pick-up group and on October 29th for the Wednesday crew. 


We have two options for continuing to get vegetables through the winter. You can join our winter share (only 15 spots left) by going to this page on the website:https://www.finquita.com/shop/p/product-3-szb2y-gzh2r-3ly82-fmr8a

You can save $50 by paying us by check, cash or Venmo. The winter season starts November 1st. No rest for the weary farmers but rather we dive into the winter season. We will battle the vermin, brave the cold and get you the best sweet veggies we can provide during the back side of the farming calendar. There will be two harvests in November, December and March and one harvest in January and one in February.


The other way to keep the veggies coming is through the Thanksgiving Harvest on November 22nd. This is a special add on harvest for $50 enjoy the bounty of fall/winter. You can pay us by Venmo, check or cash and be on the list for this harvest.


Sue is on vacation in Corfu and still sending my recipes that I will pass on to you:

(I am making this tonight)

Levantine Fried Tomatoes (Galayet Bandora Recipe)

Ingredients 

  • 2 lbs Roma tomatoes

  • 3 tablespoon Olive oil – Divided

  • 1-2 Jalapeno peppers – You can also use Serrano peppers – see note

  • 4 Garlic cloves – 2 cloves finely minced, 2 cloves thinly sliced – divided

  • Kosher salt and black pepper

  • 2 tablespoon Pine nuts

  • Parsley for garnish

Cook ModePrevent your screen from going dark

Instructions 

  • Blanch Tomatoes: Bring a large pot of water to a boil. Make a small X-shaped cut on the bottom of each tomato with a paring knife. Drop the tomatoes into the hot water carefully. Wait 30-60 seconds and carefully remove with a slotted spoon and transfer to a bowl.

  • Prepare Tomatoes: Let the tomatoes cool slightly and then carefully peel the skins and discard. Chop the tomatoes into large chunks and set aside.

  • Fry Tomatoes. To a medium sized frying pan set on medium-high heat, add 1 tablespoon olive oil. When the olive oil begins to shimmer, add the chopped hot peppers and minced garlic. Sautee for 1-2 minutes, until fragrant. Add the chopped tomatoes, a big pinch of salt and black pepper. At this point, you can add optional whole or sliced jalapenos for more heat. Continue to cook on medium-low heat, stirring once in a while, until the sauce thickens. This can take anywhere between 10-15 minutes. Taste and adjust seasoning. Transfer to a serving platter or bowl.

  • Fry Garnish. In a small frying pan set on medium heat, add 2 tablespoons of olive oil. When the oil begins to shimmer, add the thinly sliced garlic cloves. Toss continuously until the garlic begins to brown lightly, 1-2 minutes. Turn off the heat and add the pine nuts and keep stirring. The residual heat should help the pine nuts toast and brown. Before the garlic and pine nuts get too brown and burn, spoon or pour the hot oil, garlic and pine nut mixture over the stewed tomatoes. There might be some splatter. Garnish with chopped parsley and serve with pita.

Couscous and Feta-Stuffed Peppers
Adapted from Epicurious

Vegetable-oil cooking spray
1 1/4 cups fat-free chicken or vegetable broth
2/3 cup couscous
4 extra-large or 5 large bell peppers, mixed colors
2 tsp olive oil
1/2 cup chopped onion
6 oz zucchini, quartered lengthwise then sliced across thinly
6 oz yellow squash, quartered lengthwise then sliced across thinly
1/2 tsp fennel seeds
1/2 tsp dried oregano
1/2 tsp salt
1 cup cherry tomatoes, cut in half
15 oz canned chickpeas, drained and rinsed
4 oz crumbled feta cheese (about 1 cup)
3 tablespoons tomato paste

Preheat oven to 350°F. Coat a small baking dish with cooking spray. Bring the broth to a boil in a saucepan, add the couscous, cover the pan and remove it from the heat. Cut the stems and top half inch off the bell peppers and scoop out the seeds and membranes. Place peppers upright in a baking dish and roast them for 15 minutes or so, until they soften, then remove them from the oven until the filling is ready. Heat oil in a nonstick skillet. Add onion, zucchini, yellow squash, fennel seeds, oregano, and salt. Cook, stirring frequently, for 5 minutes or until vegetables are softened. Remove from heat and stir in the tomatoes, chickpeas and tomato paste. Using a fork, scrape the couscous into the skillet and toss with the vegetables. Stir in the crumbled feta. Fill peppers with the couscous mixture. Bake 15 minutes. Serve immediately.


Lyn Jacobs
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Week #23, 2026