Farm Update (September 4th)

Dear Carrot Charioteers,

It’s been a beautiful Summer of amazing fresh veggies, and we’re finishing the season on a strong note, with an incredible bounty of squashes and tomatoes. While there are still several weeks of veggies coming to you all, our season is slowly drawing to a close. In the next week or two, we will send out our End-of-Season newsletter which will contain all the details on how we’re wrapping up this first season of Carrot Chariot and what to expect as we do so.

In the meantime, read on for our weekly PICKUP/DELIVERY INFO, THIS WEEK’S CROP, and our WEEKLY RECIPES.

Pickup & Delivery Info

Just a reminder for everyone — pickup at Rake Beer Project has moved out of the parking lot and into the taproom, so make sure you come to the back parking lot and look for us inside.

Construction is still ongoing in the building. So unless you have a hard-hat and steel-toed shoes, please make sure you’re coming to the back of the building to pickup your veggies. Do not attempt to go from the first floor to the bottom floor.

This Week’s Crop

  • Salad mix
  • Tomatoes
  • Cherry tomatoes
  • Green onion
  • Basil
  • Cucumber 
  • Acorn squash
  • Kale
  • Carrots
  • Green beans (half share only)
  • Summer squash (full share only)

Weekly Recipes

We’re obsessed with fall flavors (no, not pumpkin spice — ok maybe just a little…) and nothing says Fall more than a warm, bracing bowl of hearty, homemade soup. This week we’ve brought two uniquely Fall recipes that will bring the season directly to your kitchen — classic homemade tomato soup, and acorn squash soup with kale and bacon. Yummmm! Check them out below.

Acorn Squash Soup with Kale

Savory bacon and peppery kale pair well with the sweet, nutty flavor of pureed acorn squash in this hearty soup.


  • 4 strips bacon 4 ounces, cut crosswise into 1/2-inch pieces
  • 1 medium onion finely chopped
  • 1/2 pound kale thick stems removed, leaves finely chopped (about 8 cups)
  • 4 cups Pureed Acorn Squash
  • Coarse salt and ground pepper


  • Cook bacon in a large saucepan over medium heat, stirring occasionally, until crisp, 4 to 5 minutes. Using a slotted spoon, transfer bacon to a paper-towel-lined plate; set aside.
  • Add onion to fat in pan, and cook until softened, 4 to 5 minutes. Add kale; cook until soft, 3 to 4 minutes.
  • Add squash puree and 3 cups water (or more if necessary to achieve desired consistency); bring just to a boil. Season generously with salt and pepper. Serve, garnished with reserved bacon.

Classic Tomato Soup

Course: Soup


For the soup:

  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 medium yellow onion medium dice
  • Kosher salt
  • 2 medium garlic cloves minced
  • Pinch of red pepper flakes optional
  • 1-2 lbs whole peeled tomatoes in their juices
  • 1 1/2 cups low-sodium chicken broth or water
  • 1/3 cup heavy cream
  • Freshly ground black pepper to taste

Optional garnishes (alone or in combination):

  • Extra-virgin olive oil
  • 4 fresh basil leaves julienned
  • Freshly grated Parmesan cheese


  • Place a medium saucepan over medium-low heat and add the oil and butter. When the butter melts, add the onion and a big pinch of salt. Cook, stirring occasionally, until the onion is completely soft, about 15 minutes. (If at any point the onion looks like it’s beginning to brown, reduce the heat.) Add the garlic and optional red pepper flakes and cook for 5 minutes more, stirring occasionally.
  • Increase the heat to medium and add the tomatoes and their juices to the pan. Roughly crush the tomatoes with the back of a wooden spoon and cook until they’re hot and beginning to soften, about 10 minutes. Add the broth or water and bring to a simmer. Cook at a medium simmer until the tomatoes begin to fall apart, about 15 minutes.
  • Remove the soup from the heat and cool slightly, about 10 minutes. Purée the soup directly in the saucepan using an immersion blender, or use a countertop blender, carefully puréeing the soup in a couple of batches until smooth. Return the soup to the burner over low heat and stir in the cream. Add black pepper, then taste and adjust the seasoning with additional salt or pepper as needed. Serve in warmed bowls, as is or topped with the garnishes of your choice.

As the Fall approaches rapidly, a farmer’s thoughts turn to how best we can honor the land as it turns toward the long slumber of Winter. We can’t think of a better way than sharing the bounty of the land with our community, sharing and caring the best way we know how — via food, health, and self-sustainability. Thank you for being a part of this community, Carrot Charioteers… and Happy September!

Your friends at Carrot Chariot

Interested in the benefits of using a CSA?