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Our Special Thanksgiving CSA Share – Try It Out!

By Laura

Winter Vegetable Basket – 47th Avenue Farm CSA

We’re excited to offer a special one-time Try It Out Thanksgiving Sampler Share! If you’ve been wanting to give our CSA a try before signing up for an entire season – and you want ingredients for an amazing Thanksgiving table – this is for you!

Just $55 buys you a feast of local, sustainably farmed and delicious vegetables including Delicata Squash, Lovely Leeks, Brussels Sprouts, Yellow Potatoes, Sugar Pie Pumpkins, Madeley Kale and a lot more.

To Pre-Order a Thanksgiving Share at our SE Portland site:

  • Sign up by Monday, November 18th at 5pm to guarantee your place.
  • Come get your veggies on Tuesday November 19th from 5-7pm at 6632 SE 47th Ave, Portland
  • All the details are HERE!

 

To Pre-Order a Thanksgiving Share at our Lake Oswego/Luscher Farm site:

  • Sign up by Wednesday, November 20th at 5pm to guarantee your place.
  • Come get your veggies on Thursday November 21st from 5-7pm at Luscher Farm, 125 Rosemont Rd, West Linn
  • All the details are HERE!

 

There’s no obligation to sign up for the entire season, but if you find you love our CSA and do decide to join us for fresh vegetables through April, we’ll give you one of our special tote bags as a thank you!

Pro-rated CSA shares are available HERE!

In Your Share (Nov 4th edition)

By Laura

Welcome to the first winter share of the season! It has been cold and clear the last week or so and those low temps make for even sweeter veggies during the winter. We think you’ll agree that everything from carrots to collards taste better this time of year : )

You’ll find recipes for sweet winter carrots, collard greens and the rest of the veggies in your share at Cook With What You Have. If you’re a CSA member, you will find your NEW WINTER Access Key in the most recent farm email. Enjoy 24/7 access to recipe inspiration!

We still have a few spots available in the upcoming Winter CSA so feel free to let your friends know they can still get in on the bounty – it starts in two weeks!

This week your share may include…

  • Sweet Winter Carrots: Yum!
  • Garlic: Almost every dinner at our house starts with some sautéed garlic : )
  • Celery Root: I’m a big fan of this gnarly root. I love the subtle, nutty celery flavor and the versatility. It’s great in stuffing or soup and makes one of my favorite winter salads – celery root remoulade.
  • Collard Greens: These make a tasty raw salad and also cook down beautifully. If you’re looking for inspiration there are 17 different recipes at CookWithWhatYouHave.
  • Fennel: When the bulbs are sliced raw into salads the fresh anise flavor stands out. The longer the bulbs are cooked, the more subtle the flavor becomes. Try them sautéd with onions and greens or make this Soffrito.
  • Escarole: I had fun last weekend at the annual Chicory Sagra in Seattle. Was great to be with such an enthusiastic group of farmers & chefs celebrating the grown up flavors of Italian greens. Escarole is one of the “gateway greens” since it is relatively mild and sweet compared to some other chicory cousins.  The ruffled leaves form a dense head. It can be used in salad or sautéed. Many cultures, including the Italians, cook beans & greens together. It is one of my favorite combos and you could use your escarole, carrots and garlic in this recipe: Zuppa di Scarola e Fagioli.
  • Onions: A mix this week – red, white and yellow.
  • Potatoes: Not all purple potatoes are created equal. Some varieties seem to be bred just for the striking color and don’t have good flavor. Happily the Harvest Moon has it all – pretty purple on the outside and yummy yellow on the inside. Makes a great boiled, roasted or mashed potato.
  • Winter Squash: The delicious Sweet Reba Acorn is a great size for roasting or stuffing. Cut in half they make a nice serving size squash.

Coming soon… Thanksgiving CSA bounty coming up in two weeks!!

 

In Your Share (Oct 21st edition)

By Laura

Gill’s Golden Pippin, photo from Adaptive Seeds

Time for winter squash! This delicious little single serving size squash is a mid-century Oregon native. It was originally selected by Gill Brothers Seed Co just east of Portland. The squash is bright orange, mildly ribbed, and fabulously tasty! It is surprising to me that it is not more widely available, but I’ve only ever seen it at a few farmers markets. This lovely little squash is practically a CSA exclusive : )

You’ll find recipes for winter squash, watermelon radish and the rest of the veggies in your share at Cook With What You Have. If you’re a CSA member, you will find your Access Key in the most recent farm email. Enjoy 24/7 access to recipe inspiration!

We still have a few spots available in the upcoming Winter CSA so feel free to let your friends know they can still get in on the bounty – it starts in two weeks!

This week your share may include…

  • Broccoli: The little heads are tasty but don’t forget to use the leaves & sweet tender stems too!
  • Brussel Sprout Tops: Use these like you would collard greens. Early in the fall when the brussel sprout varieties begin to mature we quickly & painlessly decapitate them. This breaks the apical dominance and encourages the sprouts to mature more uniformly. It also provides us with a lovely little cluster of greens.
  • Garlic: Yum!
  • Kohlrabi: Pretty purple and green kohlrabi are sweet and mild – add them to salad or roast them with other root veggies.
  • Leeks: Yay for fall leeks! They can be chopped up and used just like an onion. Or if you want to make something special, try this lovely Leek Gallette.
  • Parsley: Fresh & sweet, Italian parsley makes a great addition to salad, pesto, chimichurri.
  • Green Tomatoes: All sorts of good things you can be made from these end-of-the-summer green tomatoes.  Fruit that is fully green and hard makes the best fried green tomatoes. If the fruit has a light pink blush, it may ripen if left on the kitchen counter for a few days. Any kind of green tomato makes a tasty salsa verde, relish, chutney or chow chow.
  • Watermelon Radish: There just aren’t that many strikingly beautiful hot pink vegetables – this is one of the few! It is technically an heirloom daikon radish – but the flavor is relatively mild. I like to show off the color so usually use them raw. Thin round slices or coins make a nice presentation, but they are pretty no matter how you slice them. And they can also be roasted with other root veggies or used any way you’d prepare the more traditional daikon – ie. pickles or kimchi.
  • Winter Squash: The delicious little Gill’s Golden Pippin is a great size for roasting or stuffing. Cut in half they make a perfect little single serving size.

Coming soon… Winter CSA Season starts th first week of November!!

 

In Your Share (Aug 5th edition)

By Laura

It is time for sweet corn! This is at least a week or two earlier than we usually have our first harvest of field grown sweet corn. We’ve been growing the same old-fashioned variety, Sugar Buns, for years. Some of the new super sweet varieties are cloyingly sweet and I really appreciate the balance of sweetness with real corn flavor that the older varieties have. Most folks already know that sweet corn flavor is relatively fleeting, so make sure to cook it up asap!

You’ll find recipes for corn, tomato and the rest of the veggies in your share at Cook With What You Have. If you’re a CSA member, you will find your Access Key in the most recent farm email. Enjoy 24/7 access to recipe inspiration!

We still have a few spots available in the CSA so feel free to let your friends know they can still get in on the bounty with a pro-rated Summer CSA share share starting next week.

This week your share may include…

  • Sweet Corn: The first of the season!
  • Chard: Sautéed greens are a simple staple at our house. I sometimes add them to pasta, omelettes or polenta, or just eat them straight up. If you’re looking to get creative with your chard, try one of the almost three dozen recipes at Cook With What You Have.
  • Cucumbers: The Diva green & Silver Slicers are both sweet tender & crunchy
  • Green Beans: We’re having a bumper crop of fresh green, Robert’s Royalty purple and yellow wax beans! One of my favorite ways to use fresh beans is in this Salad with Olive Tapanade or try one of the 17 recipes at CWWYH – yum!
  • Eggplant: The first beautiful japanese eggplant are also in the share today – these are lovely split lengthwise and grilled with just a little salt and olive oil. For a slightly more elaborate preparation try this Eggplant in the Moorish Style
  • Lettuce: Yay for summer salad! Mostly Batavian Crisp varieties with a little Tropicana mixed in.
  • Mizuna: Very versatile greens can be added to salad or sauteed.
  • Parsley: Fresh & sweet, Italian parsley makes a great addition to salad, pesto, chimichurri.
  • Summer Squash: We’re harvesting a variety shapes & sizes so take your pick – tiny & tender for steaming or giant boats for stuffing. Or try my favorite recipe for zucchini bread
  • Tomatoes: The greenhouse is reaching peak production and  the field grown heirlooms should be coming on soon.
  • Turnips: Hakurei Salad Turnips are back! I almost always eat these sweet & crunchy roots raw – the flavor is just sooo good. The greens are nice sautéed.

Coming soon… Fingerling Potatoes!!

 

In Your Share (July 29th edition)

By Laura

We’re super excited about more basil!! There are so many ways to combine fresh basil and tomatoes. Check out these 5 different variations on the tomato sandwich or make a caprese or panzella bread salad.

You’ll find recipes for basil, tomato and the rest of the veggies in your share at Cook With What You Have. If you’re a CSA member, you will find your Access Key in the most recent farm email. Enjoy 24/7 access to recipe inspiration!

We still have a few spots available in the CSA so feel free to let your friends know they can still get in on the bounty with a pro-rated Summer CSA share share starting next week.

This week your share may include…

  • Basil: Great with the early tomatoes!
  • Collard Greens: Sautéed collards is a simple staple at our house. I sometimes add them to pasta, omelettes or polenta, or just eat them straight up. If you’re looking to get creative with your collard greens, try one of the two dozen recipes at Cook With What You Have.
  • Cucumbers: The Diva green & Silver Slicers are both sweet tender & crunchy
  • Onions: Italian red tropea heirloom onions are sweet and flavorful!
  • Green Beans: We’re having a bumper crop of fresh green, Robert’s Royalty purple and yellow wax beans! One of my favorite ways to use fresh beans is in this Salad with Olive Tapanade or try one of the 17 recipes at CWWYH – yum!
  • Potatoes: Yukon Gold potatoes are getting bigger but still have very thin skins.
  • Summer Squash: We’re harvesting a variety shapes & sizes so take your pick – tiny & tender for steaming or giant boats for stuffing. Or try my favorite recipe for zucchini bread
  • Tomatoes: Just a few early varieties this week and more on the way soon!

Coming soon… Sweet Corn!!

 

In Your Share (July 15th edition)

By Laura

We’re super excited about Grilling Summer Fava Beans!! They are at the perfect size this week to eat them with the whole pod. The way I first learned to eat fava beans was the more traditional (and time consuming) double peeling method. And these beans would be fabulous in any of those recipes as well. But especially in the summer it is nice to have a fast and easy way to enjoy these delicious little treats.

You’ll find recipes for fava beans and the rest of the veggies in your share at Cook With What You Have. If you’re a CSA member, you will find your Access Key in the most recent farm email. Enjoy 24/7 access to recipe inspiration!

We still have a few spots available in the CSA so feel free to let your friends know they can still get in on the bounty with a pro-rated Summer CSA share share starting next week.

This week your share may include…

  • Cabbage: Time for summer slaw!
  • Collard Greens: Sautéed collards is a simple staple at our house. I sometimes add them to pasta, omelettes or polenta, or just eat them straight up. If you’re looking to get creative with your collard greens, try one of the two dozen recipes at Cook With What You Have.
  • Lettuce Heads: Beautiful Batavian Summer Crisp makes a lovely salad
  • Fennel Bulbs: These fat crunchy bulbs have a lovely black licorice flavor. Shave them into salad – they go especially well with bright flavors like citrus. You can also chop and cook the bulbs – this will tenderize them and mellow out the flavor. This Fennel & Onion Soffrito is one of my favorite recipes – especially if you’re new to fennel. And it would be especially tasty with the onions in the share this week
  • Onions: Big & beautiful sweet walla onions are good in almost anything and make great onion rings!
  • Fava Beans: Did I mention how good they are grilled?
  • Potatoes: New red potatoes – yum!
  • Summer Squash: These are coming on strong now! We’re harvesting a variety shapes & sizes so take your pick – tiny & tender for steaming or giant boats for stuffing : )

Coming soon… Cucumbers!!

 

In Your Share (July 8th edition)

By Laura

Our first potato harvest is happening this week! New red potatoes are going to be a great addition to the share – they are delicious in potato salad or just steamed with butter. They have a remarkably tender skin this early in the season so you likely don’t need to peel them. Sometimes the skin starts to come off as we wash them.

Most people know and love potato tubers, but many people have never seen a potato flower. They are beautiful! White flowers = white or yellow tubers, purple flowers = purple tubers and pink flowers = red tubers. You may recognize the shape of the potato flower as being similar to tomato, pepper, eggplant and other plants in the solanum family. They are all distant cousins, but have that pretty flower type in common.

You’ll find recipes for potatoes and the rest of the veggies in your share at Cook With What You Have. If you’re a CSA member, you will find your Access Key in the most recent farm email. Enjoy 24/7 access to recipe inspiration!

We still have a few spots available in the CSA so feel free to let your friends know they can still get in on the bounty with a pro-rated Summer CSA share share starting next week.

This week your share may include…

  • Napa Cabbage: This makes delicious kimchi. I think it is tasty even at the green stage – before you add the spice mixture. Just ferment with salt overnight and give it a try.  Might be your gateway to fermented foods : ) Or use it in to add a new twist to your favorite cabbage salad recipe.
  • Swiss Chard: I didn’t grow up eating very many greens out of our garden, but this was one that my mom & grandmother always grew. It is not edible raw due to a high level of oxalic acid in the mature leaves, but it is a fabulous creamy cooked green. Use it like cooked spinach – as a side dish, sautéed with onions, layered into lasagne or try my Grandmothers Chard Bisque.
  • Lettuce Heads: Time for Caesar Salad with these tasty romaine lettuce heads
  • Baby Fennel: These baby bulbs and beautiful greens have a lovely black licorice flavor. The greens can be used like an herb and added to salad or sprinkled on top of other dishes. At this stage, the bulbs are not as tender as they will be when larger. Chop and cook the bulbs – this will tenderize them and mellow out the flavor. This is Fennel & Onion Soffrito is one of my favorite recipes – especially if you’re new to fennel. And it would be especially tasty with the Sweet Onions in the share this week
  • Onions: Big & beautiful sweet walla onions are good in almost anything and make great onion rings!
  • Peas: Snow peas are tasty raw or sautéed.
  • Potatoes: New red potatoes – yum!
  • Summer Squash: These are coming on strong now! We’re harvesting a variety shapes & sizes so take your pick – tiny & tender for steaming or giant boats for stuffing : )

Coming soon… Fava beans!!

 

In Your Share (June 10th edition)

By Laura

The first HOT days of summer are here! This week is supposed to be in the 90’s and we’ve been working hard to keep all the veggies happy in the heat. The crew always harvests lettuce & cooking greens early in the morning before any field heat can accumulate. This means they’ll look fresher and last longer – and most important – taste better!!

The timing of irrigation can make a big difference to the quality of the veggies as well. Some crops like parsley, celery & celeriac prefer to be watered in the morning so that the foliage can dry off before the evening. This helps to reduce waterborne diseases like leaf spot or septoria. Other crops like the brassica family can often benefit from overhead irrigation in the afternnoon. The veggies can’t jump in the river like we do, but they still appreciate some evaporative cooling on these HOT days.

Hope you have a strategy to stay cool this week! Does it include summer salads? The little lettuce heads in your share this week will be tasty with Hakurei turnips sliced on top and add some fresh garlic to the dressing – yum! Or use your Joi Choi in my favorite Soba Noodle Salad.

You’ll find recipes for alliums and the rest of the veggies in your share at Cook With What You Have. If you’re a CSA member, you will find your Access Key in the most recent farm email. Enjoy 24/7 access to recipe inspiration!

We still have a few spots available in the CSA so feel free to let your friends know they can still get in on the bounty with a pro-rated Summer CSA share share starting next week.

This week your share may include…

  • Joi Choi: Classic asian greens with a wide tasty stem and tender green leaves. My favorite way to use this is in this Soba Noodle Salad.
  • Baby Lettuce Heads: Summer salad season always starts with these little gems! This week the heads have a beautiful red blush.
  • Dragon’s Tongue Greens: This variation on the mustard green was developed locally by Frank Morton at Wild Garden Seed – one of our favorite local seed breeders. It has a beautiful purple color and it is on the mild side so you can also use it raw if you want add a little spice to your salad.
  • Spring Garlic: There is a definite progression of different kinds of garlic through the season. We’re done with green garlic and moving on to spring garlic. These are full sized bulbs, but the skin has not formed between the cloves and they don’t have the protective dry wrappers around the bulb. They are tasty and can be used just like regular garlic, but use them up as the spring onions don’t store well.
  • Yellow Spring Onions: We call them spring onions to differentiate them from storage onions. This time of year the spring onions have beautiful leaves & stems on them which can be used like just like a green onion.
  • Hakurei Turnip: I’m just eating them raw with dip or in salads. Such a nice sweet & crunchy treat!
  • Red Radish: Probably the last you’ll see of these for awhile. They are so good in the spring, but can get pithy & hot in the hot weather. We’ll likely have more in the fall.
  • Yukina Savoy: Dark green spoon shaped savoyed leaves are tasty cooked up with the Joi Choi or sautéed in stir fry.
  • Dried Cayenne Pepper: These make a great little DIY Red Pepper Flakes – just chop them up as fine as you can or use a spare coffee grinder to make them into a powder. You can also put a whole pepper into a pot of soup – just pull it out before serving or you’re in for a spicy surprise.

Coming soon… HOT WEATHER!!