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In Your Share (April 24th edition)

By Laura

Beans from 47th Avenue Farm

This is the last week of the winter CSA. Does that mean that this rainy winter weather is going to end soon? We hope so!! It also means that you should make sure and sign up for the Summer CSA if you have not done so already. We’d love to have you can join us : )

Beautiful beans in the share this week! We have been growing dry beans for the CSA for several years now. What started as a small experiment has blossomed into a half acre of tasty varieties. You had Calypso (aka Orca or Yin-Yang bean) with its characteristic back and white markings in your share a few weeks ago. This time you’ll get to chose from Good Mother Stallard and Irish Creek Annie. Rancho Gordo, known to many foodies as THE source for heirloom dry beans puts Good Mother Stallard on their short list of all time favorites and suggests that you “prepare them simply and avoid the natural tendency to want to make them better by fussing about. Enjoy them without all the trappings to really get the most out of them.” The other variety this week is Ireland Creek Annie, a nondescript buff colored bean that makes up for its boring looks with delicious flavor. Thank you Uprising Seeds for bringing this variety to our attention! We agree that these beans “cook down to a deliciously rich, creamy texture. Excellent for soups, sauces, and spreads.”

And if you join us for the Summer CSA you’ll get to try even more eclectic and tasty varieties of dry beans but make sure and sign up this week!! We’ve been slogging through the mud for months now, not just to harvest your winter veggies, but also to seed, transplant and weed your delicious food for the summer.  All we need now is some LOVE from our members in the form of sign ups : ) The Summer CSA starts mid-May, but early memberships help us get a jump on the season so help us out by signing up TODAY!!

This week your share may include…

  • Dry Beans: Several tasty varieties to choose from!
  • Overwintering Cauliflower: Such a lovely addition to the spring share! These are challenging to grow in some ways – baby transplants must must survive the heat, weeds and bugs of summer then the freezing cold of winter. The good news is that once they make it into spring they are ahead of most weeds, pests and diseases : ) It takes a special variety – and we’re always up for trying any new (and old) ones we can get our hands on. This year they were quite successful so you can look forward to enjoying them at this pickup and the next one too!
  • Cayenne Peppers: Great with Greens & Beans : )
  • Collard Greens: The gift that keeps on giving
  • Spring Raab: Spring + Brassicas = Yummy Raab (aka Rapini/Broccolini/Florettes/Flowering Mustard/Rabe)
  • Leeks: Lovely winter leeks. This is perfect weather for a potato leek soup or a leek galette.
  • Red Potatoes: Yum : )
  • Purple Sprouting Broccoli: All parts of this cute little broccoli are edible – leaves, stems and florette are all tender and tasty!
  • Oregon Homestead Sweet Meat:  Oregon Sweet Meat is an old variety bred for production in the Willamette Valley. Recently, local author and seed breeder Carol Deppe, spent a few years improving the variety and called her selection Oregon Homestead. We appreciate her hard work and really like the squash! Try any of these recipes for roasted winter squash.

Coming soon… Summer Share!

In Your Share (Week of April 10th)

By Laura

Cute little heads of cauliflower! And plenty of BIG heads too. I was worried through the snowpacolypse that we might lose this crop. Happily, the temperatures didn’t go much below 15 degrees and we had some snow cover and the varieties showed amazing fortitude. So 9 months after planting – voila! We have happy cauliflower for you this week.

Make sure and sign up for the Summer CSA this week!! We’ve already bought all the supplies & hired all the folks needed to grow your delicious food for the summer so now all we need is some LOVE from our members in the form of sign ups : ) Early memberships help us get a jump on the season so help us out by signing up TODAY!!

This week your share may include…

  • Overwintering Cauliflower: Such a lovely addition to the spring share! These are challenging to grow in some ways – baby transplants must must survive the heat, weeds and bugs of summer then the freezing cold of winter. The good news is that once they make it into spring they are ahead of most weeds, pests and diseases : ) It takes a special variety – and we’re always up for trying any new (and old) ones we can get our hands on. This year they were quite successful so you can look forward to enjoying them at this pickup and the next one too!
  • Collard or Kale Raab: Spring + Brassicas = Yummy Raab (aka Rapini/Broccolini/Florettes/Flowering Mustard/Rabe)
  • Leeks: Lovely winter leeks. This is perfect weather for a potato leek soup or a leek galette.
  • Yellow Potatoes: Yum : )
  • Purple Sprouting Broccoli: All parts of this cute little broccoli are edible – leaves, stems and florette are all tender and tasty!
  • Red Ursa Raab: The flowering tips of the kale can be used just like you would the Purple Sprouting Broccoli or like Kale leaves.
  • Oregon Homestead Sweet Meat or Sibley Squash:  Oregon Sweet Meat is an old variety bred for production in the Willamette Valley. Recently, local author and seed breeder Carol Deppe, spent a few years improving the variety and called her selection Oregon Homestead. We appreciate her hard work and really like the squash! Sibley is n outstanding heirloom. It is teardrop shaped, dusty blue to peachy in color, with sweet deep orange flesh. The amazing flavor combined with its cultural significance has earned it a spot in the Slow Food Arc of Taste. An excellent keeper, this variety was popular in the midwest back to at least the 1840’s, believed to be of Native American origin, possibly from Mexico; it was introduced commercially by Hiram Sibley & Co. of New York in 1887. Try any of these recipes for roasted winter squash.

Coming soon… Summer Share!

In Your Share (Week of March 27th)

By Laura

We have purple sprouting broccoli in the share!! It has been slow to mature this year because of all the cold rainy weather. Most of this crop was seeded in July and requires tremendous patience, but about 7 months after planting we are rewarded with beautiful purple buds : ) This year we planted almost an acre, including 10 different trial varieties. Our goal with the trial is to find a few more tasty, hardy, open pollinated varieties that can help us extend the season. We think with better varieties we could start harvesting in Feb and keep going through April. This is the second year we’ve done this Purple Sprouting broccoli trial with Johnny’s Seed Co. The results so far: one of the trial varieties died in the cold, a few look good but don’t taste very good and a few we plan to keep and try agin next year. We don’t have any great early varieties yet, but some of the later maturing ones look promising. We’re not there yet, but definitely made some progress toward better broccoli this year!

Make sure and sign up for the Summer CSA this week!! The Early Bird Special ends March 31st!! We’ve already bought all the supplies & hired all the folks needed to grow your delicious food for the summer so now all we need is some LOVE from our members in the form of sign ups : ) Early memberships help us get a jump on the season so if you get your check in by March 31st you’ll get a BIG THANK YOU from your farmers and a TREAT from one of our favorite restaurants!!

This week your share may include…

  • Carrots: What could be better than sweet winter carrots : )
  • Collard Greens: Got to love those winter greens!
  • Leeks: Lovely winter leeks. This is perfect weather for a potato leek soup or a leek galette.
  • Popcorn: The Amish Butter is back! If you love real popcorn with real flavor then you are in for a treat : ) We were first introduced to this variety by Anthony & Carol Boutard at Ayers Creek Farm. The seed is now available from Uprising and it is a surprisingly versatile variety – it can also be ground into polenta, cornbread or made into masa. Pop it on the cob in the microwave (in a brown paper bag, max 3 min) or take the kernels off the cop and pop it any way you choose.
  • Yellow Potatoes: Yum : )
  • Purple Sprouting Broccoli: All parts of this cute little broccoli are edible – leaves, stems and florette are all tender and tasty!
  • Tuscan Kale Raab: The flowering tips of the kale can be used just like you would the Purple Sprouting Broccoli or like Kale leaves.
  • Sibley Squash:  This is one of the oldest heirlooms we grow. It is teardrop shaped, dusty blue to peachy in color, with sweet deep orange flesh. The amazing flavor combined with its cultural significance has earned it a spot in the Slow Food Arc of Taste. An excellent keeper, this variety was popular in the midwest back to at least the 1840’s, believed to be of Native American origin, possibly from Mexico; it was introduced commercially by Hiram Sibley & Co. of New York in 1887. Try any of these recipes for roasted winter squash. And don’t forget that you can make “pumpkin pie” out of any of the winter squash we’ve given out this month. Everyday is Pi(e) Day with all these fabulous squash to work with : )

Coming soon… overwintering cauliflower!

In Your Share (Week of March 13th, 2017)

By Laura

Happy CSA Day from 47th Avenue FarmExcited to have some Calypso beans in the share this week! They are also sometimes called the Yin-Yang bean or the Orca bean because of their striking black and white markings. They’re also really tasty – use them just like you would a black bean. They make great soups, burritos, tacos, and work as refried beans too!  Amazing recipes for the beans and everything else in your share are available to members at Cook With What You Have. If you joined our Winter CSA you will find your password in the member email. Enjoy 24/7 access to recipe inspiration!

Just in case you haven’t heard… it is sign up time for our Summer CSA!! We’ve already bought all the supplies & hired all the folks needed to grow your delicious food for the summer so now all we need is some LOVE from our members in the form of sign ups : ) Early memberships help us get a jump on the season so if you get your check in by March 31st you’ll get a BIG THANK YOU from your farmers AND a treat from one of our favorite restaurants!!

This week your share may include…

  • Dry Beans: Calypso – a beautiful black and white beans that you can cook just like a black bean.
  • Savoy Cabbage: My new favorite way to cook this is Roasted Cabbage Wedges from Cook With What You Have
  • Carrots: What could be better than sweet winter carrots : )
  • Collard Greens: Got to love those winter greens!
  • Leeks: Lovely winter leeks. This is perfect weather for a potato leek soup or a leek galette.
  • Red Potatoes: Yum!
  • Spinach: Really nice to have more salad!
  • Tetsukabuto or Winter Sweet Squash: We’ve been looking quite awhile for a winter squash that is sweet and flavorful and stores into March. Of the varieties that fit that description, most are GIANT. We’ve tried growing those, but most folks don’t know what to do with a squash that is larger than their Thanksgiving turkey?! So we were quite happy when we heard about Winter Sweet from Johnny’s Seed.  You can’t always believe what they tell you in the catalog, but in this case it appears to be true. Great flavor, long storage and under 5 pounds. Also new for us this year is a Japanese squash called Tetsukabuto. It has many of the same great qualities as Winter Sweet – sweet flavor, manageable size and long storing. It usually has a bumpy or knobby exterior, but we think you’ll like the sweet smooth interior : ) We plant on growing more of both these varieties next year! Try any of these recipes for roasted winter squash. And don’t forget that you can make “pumpkin pie” out of any of these winter squash!
  • Tuscan Kale Raab: This variety is always the first to make raab – a happy harbinger of spring. And it also means that there is lots more raab, rapini & broccolini to come…

Coming soon… purple sprouting broccoli!

In Your Share (Week of Feb 27th)

By Laura

I can’t wait to make a spinach salad! We are happily on the other side of the persephone period. For several months in the winter the temperature and light levels are so low that very little plant growth happens. Once we start to have more than 10 hours of daylight (around Feb 5th here on the 45th parallel) all of our plants start to grow again. We’ve had almost a month of slow growth, but that was enough for plants in the high tunnel (where temps are a bit warmer than outside) to put on some new growth. Thanks to the longer days, you’ll be happy to see spinach & escarole in the share this week and purple sprouting broccoli coming soon!  Amazing recipes for all kinds of greens and everything else in your share are available to members at Cook With What You Have. If you joined our Winter CSA you will find your password in the member email. Enjoy 24/7 access to recipe inspiration!

This week your share may include…

    • Brussel Sprouts: These stalk are short, but the sprouts are still tasty and good. Roast them under the broiler or boil them up with some gnocchi & pesto in this One Pot Wonder.
    • Savoy Cabbage: Nice little heads. 
    • Carrots: What could be better than sweet winter carrots : )
    • Collard Greens: Got to love those winter greens!
    • Escarole: Tender enough for salad, but also makes a nice cooking green. Sauté and use as you would spinach.
    • Leeks: Lovely winter leeks. This is perfect weather for a potato leek soup or a leek galette.
    • Yellow Potatoes: Yum!
    • Spinach: So excited for salad!
    • Winter Sweet Squash: We’ve been looking quite awhile for a winter squash that is sweet and flavorful and stores into March. Of the varieties that fit that description, most are GIANT. We’ve tried growing those, but most folks don’t know what to do with a squash that is larger than their Thanksgiving turkey?! So we were quite happy when we heard about this variety from Johnny’s Seed.  You can’t always believe what they tell you in the catalog, but in this case it appears to be true. Great flavor, long storage and under 5 pounds. Think we will be growing more of this one next year! Try any of these recipes for roasted winter squash.

Coming soon… purple sprouting broccoli!

Why our vegetables didn’t freeze

By Laura

Snow covered fields at 47th Avenue Farm

Boy, what a winter we’ve had – sub-freezing temperatures, deep blankets of snow, and ice, ice baby. So a lot of folks have been asking me: didn’t all our vegetables freeze?

The short answer: they didn’t, and the reason why is a combination of botany and our 20 years’ experience with cold winters.

Read the rest of this entry »

In Your Share (Week of Feb 13th)

By Laura

Looking forward to these Marina di Chioggia squash! This bumpy green venetian pumpkin is sweet, silky & dense. It is really good baked and in pies and can also be made into tasty gnocchi and ravioli.  Enjoy!

Amazing recipes for winter squash and everything else in your share are available to members at Cook With What You Have. If you joined our Winter CSA you will find your password in the member email. Enjoy 24/7 access to recipe inspiration!

This week your share may include…

  • Brussel Sprouts: These stalk are short, but the sprouts are still tasty and good. Roast them under the broiler or boil them up with some gnocchi & pesto in this One Pot Wonder.
  • Savoy Cabbage: Nice little heads. 
  • Carrots: What could be better than sweet winter carrots : )
  • Collard Greens: Got to love those winter greens!
  • King of the Early Beans: This borlotti type bean is good in soup. Try it in ribolitta.
  • Leeks: Lovely winter leeks. This is perfect weather for a potato leek soup or a leek galette.
  • Yellow Potatoes: Yum!
  • Marina di Chioggia Squash: Check out this interesting article about Italian squash. Or try any of these recipes for roasted winter squash.

Coming soon… tuscan kale raab!

In Your Share (Week of Jan 30th)

By Laura

Beautiful winter cabbages! We were very happy to see the snow melt away and expose these little beauties. Varieties include the heirloom January King and hybrid Deadon. They are not the most dense cabbage we’ve ever grown, but the flavor is crunchy, fresh, strong & sweet. Enjoy.

Amazing recipes for cabbage and everything else in your share are available to members at Cook With What You Have. If you joined our Winter CSA you will find your password in the member email. Enjoy 24/7 access to recipe inspiration!

This week your share may include…

  • Brussel Sprouts: These stalk are short, but the sprouts are still tasty and good. Roast them under the broiler or boil them up with some gnocchi & pesto in this One Pot Wonder.
  • Cabbage: Nice little heads with a pretty purple blush. 
  • Carrots: What could be better than sweet winter carrots : )
  • Celery Root (Celeriac): Peel the outer layer off and use the tender center for celery root remoulade or roast them with other root veggies or sauté and add to soup.
  • Tuscan Kale: This beautiful Italian kale made it through the snow remarkably well. It is sweet from the cold and can be used raw or sautéed.
  • Leeks: Lovely winter leeks. This is perfect weather for a potato leek soup or a leek galette.
  • Yellow Potatoes: Yum!
  • Rutabaga: You will find over a dozen rutabaga recipes at CookWithWhatYouHave.
  • Butternut Squash: Try any of these fresh new ideas for roasted winter squash.

Coming soon… hopefully no more snow!