W2585 Longmeadow Drive · Elkhorn / Lafayette, WI

Dale's Quails Acres

Grown the Regenerative Way

No sprays. No commercial fertilizers. Just healthy soil and daily harvests.

Week of August 31

This week's harvest

We've got tomatoes in: Romas, cherries, and Sungolds. Cauralina and Beefsteak are just coming in — about time! Slicing cukes are limited. Picklers are gone for the year. Yukon Golds are in, plenty still with dirt on them (that's a good thing — short-term storage, not a cellar potato). Beans look good. Peppers of every heat are loaded, plus bells and Italian fryers. Squash and melons are done for the season. Come load up before the good stuff disappears!

Last updated Thursday, Oct 15, 8:54 AM.

Custom ½ Bushel

2ready

Farmers Friend

2ready

Roma Box

0ready

Cauralina Box

0ready

Beefsteak Box

0ready

Vine Mix

0ready

Sweet Peppers

2ready

Hot Peppers

2ready

Mixed Peppers

2ready

Sauce

0ready

Jalapeno

1ready

Tomato

  • Roma tomatoes

    Limited

    Paste tomato. Sauce, roasting, canning.

  • Cherry tomatoes

    Gone

    Mixed cherry tomatoes. Salads and snacking.

  • Sungold cherries

    Limited

    Sweet orange cherry tomatoes. Fresh eating.

  • Cauralina tomatoes

    Gone

    Oxheart paste tomato. Sauce, roasting, thick slices.

  • Beefsteak tomatoes

    Gone

    Slicing tomato. Sandwiches and burgers. Just coming in.

Vine

  • Slicing cucumbers

    Gone

    Slicing cucumber. Salads and sandwiches. Limited this week.

  • Pickling cucumbers

    Gone

    Pickling cucumber. Gone for the year.

  • Squash & melons

    Gone

    Gone for the year.

Pod

  • Green bush beans (Dulcina)

    Limited

    Dulcina green bush beans. Fresh, freeze, or can.

  • Wax bush beans

    Limited

    Yellow bush beans. Fresh, freeze, or can.

Root

  • Yukon Gold potatoes

    Plenty

    Creamy yellow potato. Mash, roast, or fry. Short-term storage.

  • Spring carrots

    Gone

    Spring carrots, bunches with tops. Fresh, roast, or soup.

Allium

  • Storage onions

    Limited

    Storage onion. Cooking. Keep dark, dry, and in the air.

  • White onions

    Gone

    Mild white onion. Fresh or cooking. Use sooner than the keepers.

  • Red onions

    Gone

    Gone.

Pepper

  • Bell peppers

    Plenty

    Sweet bell pepper. Stuff, grill, or eat raw.

  • Lunchbox sweet peppers

    Plenty

    Small sweet pepper. Snacking and salads.

  • Italian frying peppers

    Plenty

    Thin-walled frying pepper. Sauté or blister in a pan.

  • Sweet cherry peppers

    Gone

    Small sweet round pepper. Fresh or pickled.

  • Banana peppers

    Plenty

    Mild banana pepper. Fresh or pickled.

  • Peperoncini

    Plenty

    Mild pepper. Pickling.

  • Jalapeño peppers

    Plenty

    Hot pepper. Salsa, nachos, poppers.

  • Cayenne peppers

    Plenty

    Hot pepper. Drying or cooking.

  • Habanero peppers

    Plenty

    Very hot pepper. Salsas and hot sauce. A little goes a long way.

Herb

  • Basil

    Gone

    2 oz bunches. Pasta, pesto, tomatoes. Limited.

Eggs

  • Chicken eggs, unwashed

    Gone

    Free-range chicken eggs, unwashed. $4/dozen.

  • Quail eggs, unwashed

    Plenty

    Unwashed quail eggs. $4/dozen, scissors in the carton.

Add-on

  • Raw honey

    Gone

    Raw honey, 10 oz. +$8 on any box.

  • Goat milk soap

    Gone

    Handmade goat milk soap, 4 oz. +$4.

Still to come

  • Fall cilantro

    Limited

    Still germinating. Not this week.

  • Cherry Belle radish

    Gone

    Cherry Belle radish. Salads and fresh eating.

  • Giant radish

    Plenty

    Giant radish. Fresh eating.

  • Sweet corn

    Gone

    Sugar Buns sweet corn

  • Fall beets

    Gone

    Fall beets. Roast or pickle. Still germinating.

  • Cabbage

    Plenty

    Red cabbage heads

  • Spinach

    Limited

    Fall spinach. Salads and cooking. Loose or head

In the ground

Still to come

What's in the row and not ready yet. We'll post it when it is — not a date, not a CSA calendar.

  • Fall carrots

    In the field

    Fall carrots. After first frost, when they sweeten.

  • Cauliflower

    In the field

    Cauliflower. Roast or mash. In the row, not ready.

  • Kale

    In the field

    Kale. Sauté, soup, or salad.

  • Buttercrunch lettuce

    In the field

    Butterhead lettuce. Salads. For cooler weather.

Bulk without the panic

How to keep it

A ½ bushel shouldn't feel like a dare. Most of this wants a dark shelf or the crisper — not a second fridge. Start here, then take more than you think.

  • Potatoes

    Cool, dark, dry. Not the fridge — they turn sweet and sad. Yukon Golds are for weeks, not winter; they are not a starch potato. A cardboard box in the basement beats any gadget. Skip the plastic bag unless you enjoy sprouting science experiments.

  • Tomatoes

    Counter, stem-side down, out of the sun. The fridge is where flavor goes to die. If they get ahead of you, roast a tray and freeze it. Future-you will pretend you planned that.

  • Cucumbers

    Crisper drawer, not sealed like a tomb. Eat the shiny ones first. They do not improve with time, unlike your patience.

  • Peppers

    A week in the fridge. After that: slice and freeze, pickle, or dry. Cayenne and habanero on a string look like you meant to decorate. Jalapeños freeze without complaining.

  • Onions

    Mesh bag, air, dark. Keep them away from the potatoes — they make each other weird. Storage onions will wait. White onions will not. Eat the whites first and stop feeling guilty about it.

  • Carrots

    Tops off, or they drink themselves hollow. Fridge, damp towel. Spring bunches are for now. Fall carrots after frost are the keepers — and they taste like they paid attention.

  • Basil

    Jar of water on the counter, like flowers. The fridge turns it black and then you write us. Don't write us.

  • Eggs

    Unwashed on purpose. The bloom is the wrapper — leave it on until you crack one. Counter is fine for a week or two; fridge if you want longer. Grocery eggs are washed. These are not. That is the point.

  • Honey

    The cupboard. It does not go bad. If it crystals, set the jar in warm water. The microwave is a choice, and not a good one.

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