Dear Farm Community -

We’re truckin’ right along through the fall season!

A quick clarification after last week’s End-of-Season CSA Member Potluck invitation ~ our CSA season runs through November 22nd, so we still have five more weeks of fresh veggies before we wrap up and start planning for 2026. The November 8th potluck is simply a way to celebrate the season together before the weather turns cold and the holidays sweep us all up. We hope to see you there! CSA members will find more details in this week’s confirmation email, and you should have received a paper invitation with last week’s share!

We’d also love EVERYBODY’S help creating our 2025 Farm Community Recipe Collection! If you’ve cooked up something delicious with our produce this year, hit “reply” to this email and share your recipe - be it from a recipe blog, NYT, a favorite cookbook (snap a pic!), a family favorite, or a personal creation. At the end of the year, we’ll send everyone a link to our community recipe book, a fun way to swap our favorite bites and celebrate all of the year’s harvests together :)

Got it? Got it!

Back at the farm, our anemone and ranunculus corms have sprouted and have been removed from the cooler. After their cooler-induced jump-start, they are now thriving in their starter trays outdoors, getting their roots developed and leafing out, growing big and strong before we plant them.

Another sure sign of fall is that wreath-making is in full swing at the farm. All year long we set aside flowers to dry in our tractor barn, and once we feel that hint of chill in the air we begin putting together these floral creations. Farmer Morgan and Farmer Caro are the wreath masters this year, and you can get your hands on some of these beauties at our farmers markets! We’ll be making more every week for about the rest of the year, so long as our supplies allow, so keep your eyes peeled for one that strikes your fancy! These wreaths are made to last for years, with a little care. Just keep them out of direct sunlight, away from moisture (dried flowers and moisture don’t mix!), and somewhere they won’t get bumped around. Some of us still have wreaths from seasons past that look as lovely as ever. Check out some of what we made last week!

But maybe our BIGGEST flower announcement this week is that we are now accepting orders for 2026 DIY Buckets! As our 2025 DIY Bucket season wraps up, we’re reflecting on how much we fawned over the orders we assembled this year! It was a real honor to supply flowers for y’alls parties, showers, weddings, brunches, auctions, and more, and we hope to do it again over n over next year. Here’s some of our favorites from the year:

So share it far n wide ~ if you or anybody you know needs gorgeous locally grown flowers for an event, this is an amazing deal! You can read more and reserve your flowers on our website:

2026 DIY Buckets

Typically we expect mid-October to start bringing frosty evenings, which in turn kills off most of our field-grown flowers. However, this year the frost looks to be arriving late. We’re excited to still be harvesting dahlias, cosmos, marigolds, zinnias, and more out of our fields. But even with frost on the horizon, Flower Land has one more big push for the year…. mums! We’re starting to see early blooms on some of our most anticipated heirloom varieties in the mum houses, which means get ready to hold onto your sunhats!! We’re about to be in a whirlwind of colors and that incredible chrysanthemum smell.

Your CSA shares this week continue our “Tour Du Radish” with another lesser known veg that comes in many colors ~ daikon radish! This large root veggie is a cool weather favorite with a crisp texture and mild, peppery flavor. Common in Asian cuisines, daikon is delicious eaten raw ~ add it to salads or slaws, or get picklin’ or fermentin’ in the kitchen for some extra tang (definitely recommend scaling down that kimchi recipe!!) One personal favorite way to eat this larger-sized radish is to slice it thinly (think 1/4” or so) and top with some smoked salmon (+/- toppings of your choice!) A delicious bagles-and-lox alternative, or a yummy hors d'oeuvre. If raw radish is a little spicy for you, cooking it helps to mellow it out and transforms its texture into a softer bite. You can try it out in a stir fry, soup, or roasted with other roots! Daikon is refreshing, versatile, and a great way to add crunch and brightness to fall and winter meals. Not to mention it’s a soil-health superstar, acting like a natural soil aerator, nutrient recycler, and organic matter builder… a powerhouse for regenerative farming!!

Always Blooming ;)
Diamond Hill Farmers

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Field Tunes 🎵 Farmer Casey is listening to the album Haywire by Duff Thompson 🎵