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Archived posts for the ‘Farm News’ Category

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!

Leek Galette

By Laura

Leek Galette
based on…
Leek & Olive Tart, from Fields of Green
Leek & Goat Cheese Galette, from Fields of Green

This recipe is actually a combination of the two I’ve listed. It may sound a bit complicated and take some time the first go-around, but after making it once I think you’ll find it quick and easy and versatile. It’s basically a tasty leek or onion filling that can be varied based on what you have in the fridge, surrounded by a giant free form pie crust.

3-6 leeks, including a bit of the green part
8-10 Nicoise or Kalamaa olives, chopped
butter/olive oil
2/3 cup parmesan
2-3 teaspoons chopped fresh thyme
1 teaspoon minced lemon zest
1/2 cup dry white wine (optional)
1-2 eggs, beaten
1/2 cup cream or crème fraiche
1/4 cup chopped parsley
salt and pepper
1/2 to 1 cup soft goat cheese (about 4 oz)

Thinly slice and wash the leeks. Saute leeks in butter or olive oil for 5-10 min then add thyme and 1/2 cup of water. Stew over medium heat stirring frequently until leeks are tender- about 5-10 min more. .Add the wine and continue cooking until it’s reduced, then add the cream and cook until it just coats the leeks and a little liquid remains. Season with salt and pepper. Remove from heat and add olives, parmesan, and lemon zest. Let cool 10 minutes, then stir in all but 1 tablespoon of the beaten egg and most of the parsley.
Preheat the oven to 400. Roll out the dough for one large or six individual galettes. Spread the leek mixture on top, leaving a 2-inch border around the edge. Crumble the cheese over the top then fold the dough over the filling. Brush with reserved egg and bake until the crust is browned, 25-30 minutes. Remove, scatter the remaining parsley over the top, and serve.

Galette Dough
From Vegetarian Cooking for Everyone

2 cups all purpose or whole wheat pastry flour
1/2 teaspoon of salt
1 tablespoon sugar
12 tablespoons cold unsalted butter cut into small pieces
1/3-1/2 cup ice as water as needed

Mix the flour, salt and sugar together in a bowl. Cut in the butter by hand or using a mixer with a paddle attachment leaving some pea sized chunks. Sprinkle the ice water over the top by the tablespoon and toss it with the flour mixture until you can bring the dough together into a ball. Press it into a disk and refrigerate for 15 min if the butter feels too soft.
To form a galette, roll it out on a lightly floured surface into a 14-inch irregular circle about 1/8th inch thick. Fold it into quarters and transfer it to the back of a sheet pan or a cookie sheet without sides. Unfold it. It will be larger than the pan.

In Your Share (Week of Jan 16th)

By Laura

We are so glad to be back in action after all this SNOWY winter weather! Having to reschedule pickup so many times during the winter is unprecedented and I hope that we don’t ever have to do it again. The good news is that the forecast is now for MELTING and rain this week so we are planning to go ahead with the CSA pickups…

TUES. SE PORTLAND CSA PICKUP IS RESCHEDULED FOR FRIDAY (1/20), 5-7pm

THURS. LUSCHER FARM CSA PICUP IS GOING FORWARD AS SCHEDULED (1/19), 5-7pm

Amazing recipes for roots crops, leeks 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…

  • Beets: Sweet winter beetroot makes a lovely Borscht or Raw Salad with Apples
  • Carrots: What could be better than sweet winter carrots : )
  • Garlic: Our longest storing varieties – Music & Chesnook.
  • Kale: This beautiful dark red curly kale did the best out of all our kale varieties through the snow & ice.  It is sweet from the cold and can be used raw or sautéed.
  • Kohlrabi: I tend to eat this raw as a tasty sweet snack with or without some kind of dip, humus, etc. If you’re ready to branch out from that then head over to the Cook With What You Have site where you’ll find over 20 tried & true & tasty kohlrabi recipes!
  • Leeks: We tried to harvest these during a break in the weather last week. The ground was thawed on top, but still frozen down below and the leeks would just break off as if the whole stalk was an popsicle – which it basically was. Obviously that harvest was a bust! But we’re happy to report that the ground and the leeks are now fully thawed and the latest attempt at harvest was muddy, but successful.
  • Red Potatoes: Good roasted or boiled.
  • Butternut & Gill’s Golden Pippin Squash: These are some of my favorite squash. The butternut makes wonderful soup or can be roasted. The Gill’s is single serving size – just cut them in half, remove seeds, and bake, cut side down in the oven until the top is soft and the bottom is starting to caramelize. Then try any of these fresh new ideas for roasted winter squash.

Coming soon… Melting snow and hopefully not too much flooding!

In Your Share (Dec 12th edition)

By Laura

escarole-jpgWe have been patiently (or impatiently!) waiting for this beautiful escarole, Coral, to grow through the fall and winter. It is a slow grower and requires a good freeze to sweeten up. This year the fall was wet – remember the October deluge – but not very cold. Finally last week we had our first real freezing temperatures and could start picking. These greens are such a treat! They are often mistaken for lettuce and while they are quite tender and sweet they also have a much more complex flavor. I like them in salad and they hold up well to cooking. Check out the recipes below.

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…

  • Beets: Sweet winter beetroot makes a lovely Borscht or Raw Salad with Apples
  • Brussels Sprouts: One of my favorite things to do is mix the sprouts with a little salt & olive oil and roast them under the broiler. Make sure and stir several times and turn the pan around so they all cook evenly. Doing it this way they are nicely carmelized on the outside but never overcooked. I also love Gnocchi & Sprouts with Pesto.
  • Carrots: What could be better than sweet winter carrots : )
  • Garlic: Nice little heads this week from a variety we call Persephone because we got the original seed years ago from Persephone Farm in Lebanon, OR. Jeff & Elanor run the farm and have been good friends and generous farming mentors to us over the years. When we bought the seed from them, they weren’t sure what type of garlic this was so we decided to just name the mystery variety after them.
  • Escarole: This variety, Coral, is one of my favorite winter greens from local rock star seed breeder Frank Morton at Wild Garden Seeds. The complex flavor is a nice balance of sweet and bitter. I like it in salad or one of dozens of great escarole recipes at Cook With What You Have.
  • Kale: Red Ursa is the variety this week and it makes a nice raw kale salad or can be sautéed. Stems are very sweet and tender too!
  • Parsley: My husband made an amazing clam linguini with this italian flat leaf parsley last week. And don’t forget to put the stems in your soup stock!
  • Yellow Potatoes: Mashed, boiled or roasted these are great little potatoes. 
  • Delicata Squash & Pie Pumpkins: Delicata are among the sweetest of all winter squash and are often compared in flavor to a sweet potato. Cut them in half length wise, remove seeds, and bake, cut side down in the oven until the top is soft and the bottom is starting to caramelize. Or cut them the other direction and make Squash Rings. If pumpkin pie NOT from a can is on your holiday menu you should definitely try my Grandmothers recipe. These pumpkins also make great squash soup and pumpkin muffins.

Coming soon… Winter Solstice!