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In our CSA this week

By Laura

Pan di Zucchero Chicory from 47th Avenue Farm

Happy New Year!! I’m happy to report that most of the farm is looking good after the holiday storms. The wind somehow turned our tent at the SE pickup completely upside down?! But the crew was able to get it back up & repaired so we’ll be (mostly) under cover tonite – go team!! Happily, the veggies fared much better than the tent. It’s especially nice to have some fresh greens this time of year. You’ll see hardy chicory & cabbage varieties in the share today and they are delicious in salads or soups & stews.

SOME OF THE WONDERFUL IN THIS WEEK’S SHARE:
GARLIC
BLACK FUTSU
WHITE LUTZ BEETS
SWEET WINTER CARROTS
PAN DI ZUCCHERO CHICORY
ROSSO DI LUCCA BEANS
CELERY ROOT
CABBAGE
LEEKS

A few ideas for those incredi-veggies:

  • Black Futsu Winter Squash: Is a relatively new addition to our winter squash lineup and we love it! It is traditionally used for tempura. The skins are quite thin and can be left on when serving. For a fun presentation, slice them into wedges (imagine an orange slice) and roast with salt and olive oil.
  • Winter Cabbage: Only a few special varieties are hardy enough to keep growing through our wet and cold winters. Some are purple on the outside, some are more savoyed, but all are delicious and slightly less dense than summer cabbage. They are great for slaw or can be cooked. I really like them mixed with other veggies in a fritter. One of my favorite variations on this theme is Okonomiyaki – a delicious japanese fritter that features cabbage. One of my other go to recipes for cabbage is this simple, but delicious, Roasted Cabbage Wedges.
  • Celeriac, aka Celery Root: This gnarly root has a mild celery flavor – not surprising since it is cousin to the more familiar green celery stalks. Use it grated in one of my favorite Celery Root Remoulade salad or roasted with other root veggies or boiled and masted with potatoes.

If all this sounds too delicious to be true, I hope you’ll consider joining our CSA for the rest of the season, or trying a single pickup to dip a toe in:

In our CSA share this week

By Laura

Delicate squash from 47th Ave Farm
It is almost the holiday season! At the Farm, the two weeks at the end of December to the beginning of January are one of the few times we almost completely shut down. Most of the crew has those 2 weeks off as a much needed break before the spring season begins again. The fields are full of vegetables and cover crops – all growing very very slowly now so they don’t need much attention from us. They will begin to pick up their growth rate after the Solstice ✨ when the days – and eventually temperatures – begin to increase. Until then, I hope you also find time for rest and relaxation in the weeks ahead. We’ll look forward to seeing you again on Jan 3rd 2023!

SOME OF THE AMAZING IN THIS WEEK’S SHARE:
GARLIC
DELICATA
BRUSSEL SPROUTS
PAN DI ZUCCHERO CHICORY
NERO TONDO BLACK RADISH
SWEET WINTER CARROTS
NICOLA POTATOES
CELERY ROOT
KOHLRABI
CABBAGE

A few ideas for some of those veggies:

  • Delicata Squash: A perennial favorite, this cucurbita pepo peaks in flavor from late fall to the early winter. We grow two different varieties. Zeppelin, in the photo above, has the classic creamy color with green & orange stripes. Candystick is a darker carmel color with similar green & orange stripes. Both are delicious with dark orange flesh and edible skin. Many years ago, I read an article that described the orange on a truly ripe Delicata as “pumpkin pie spice with the cinnamon stirred in” and that description has never steered me wrong. Beware underripe Delicata squash at the store! Any variety with light yellow or light orange stripes is likely to lack the superb nutty sweetness of a truly ripe Delicata. I usually cut them lengthwise and roast in the oven until soft. For a fun presentation they can be stuffed or made into Squash Rings.
  • Winter Cabbage: Only a few special varieties are hardy enough to keep growing through our wet and cold winters. Some are purple on the outside, some are more saved, but all are more sweet and less dense than summer cabbage. They are great for slaw or can be cooked. There are many variations on the vegetable fritter, and one of my favorites features cabbage – Okonomiyaki is a delicious japanese fritter that features cabbage. One of my other favorite recipes is Roasted Cabbage Wedges.
  • Brussel Sprouts: Just pop the sprouts off the stalk and peel a few layers off and they’ll be good to go. Sprouts are great roasted or shaved thin into salad. And I always have to include this super simple recipe for them with Gnocchi & Pesto.

Oh, by the way, whether you’re a shareholder or not, if you need some extra veggies for the holidays, we’ve got you covered! All you need to do is follow the link below and sign up for a single pickup half (aka the Try It Out) share. For example, reserve a Try It Out share on..

  • Dec 13th for the Winter/Solstice/Hanukkah/Christmas Holiday
  • Jan 3rd for a Happy & Healthy New Year

In our share this week

By Laura

Chioggia Radicchio from 47th Ave FarmA quick reminder that pro-rated memberships in our Winter/Spring CSA – starting now through mid-April – are still available!

Hope you had a nice Thanksgiving! It’s feeling like a real Oregon winter day today and that’s fine with me – we need the rain and the cold weather makes all the crops even sweeter. Carrots are getting even more delicious if that is possible 🥕

A few ideas for the veggies in our share:

  • Radicchio: I always have to mention my favorite Insalata Nostrana. This is Cathy Whim’s caesar-like salad made with radicchio instead of romaine. You’ll find chioggia or castelfranco – both of which would be delicious in the salad. They can also be sautéed and used in soup, over pasta and in risotto. Nice roasted on top of pizza or focaccia too!
  • Purple Winter Radish: This doesn’t have the spicy heat of summer radish. Insead, it combines the flavor of mild daikon with the sweetness of winter which makes it tasty raw or roasted. Also tasty on top of ramen.
  • Brussel Sprouts: Just pop the sprouts off the stalk and peel a few layers off and they’ll be good to go. Sprouts are great roasted or shaved thin into salad. And I always have to include this super simple recipe for them with Gnocchi & Pesto.
SOME OF THE YUM IN THIS WEEK’S SHARE:
GARLIC
PURPLE RADISH
BRUSSELS SPROUTS
TUFFY ACORN SQUASH
DESIREE RED POTATOES
CHIOGGIA RADCCHIO
SWEET CARROTS
LEEKSS

Does this sound delicious, but you’re not a shareholder? That’s an easy problem to solve! Come on board for our amazing Winter/Spring CSA on a prorated basis at one of our two pickup locations (SE Portland or Lake Oswego) and take home fresh, local, sustainably-farmed produce like this every other week!

Our Winter/Spring CSA is live – come and get it!

By Laura

Join us, won’t you?

Our pioneering Winter/Spring CSA runs November through mid-April 2023 over 11 bounteous pickups. We’ve got rows & rows of incredible veggies in the ground to help supply you and your family with delicious fresh food all season!

Prorated Winter CSA Shares on sale now!!

But what do you get, I hear you ask! Why, delicious, fresh, sustainably-farmed vegetables from a CSA with 27 years perfecting its craft, of course! As a shareholder, you can look forward to:

Picasso Cauliflower, Sweet Winter Carrots, Nicola Yellow Potatoes, Tetsukbuto Squash, Treviso Chicory, Hakuri Japanese Salad Turnips, Brussel Sprouts, Wintersweet Squash, Gigante D’italia Parsley, Gills Golden Pippen Squash, Black Tuscan Kale, Rainbow Lacinato Kale, Gilfeather & Joan Rutabaga, Rainbow Swiss Chard, Variegata Di Castelfranco Chicory, January King Cabbage, Escarole, Aji Criolla Sella Dried Pepper, Music Garlic, Butternut Squash, Ring Of Fire Dried Peppers, President Celeriac, Watermelon Radish, Pan Di Zucca Chicory, Mammoth Red Rock Cabbage, Amish Butter Popcorn, Redwing & Newberg Onions, Red Ruffled Kale, Champion Collard Greens, Madley Kale, Nero Tondo Radish, Purple Sprouting Brocoli, Purple Top Turnip … and lots more!

Wow, that’s a LOT of good eatin’! And to help you make the most of it, we also include a free membership in the essential CSA recipe source Cook With What You Have. All for as little as $4.50 a day (or $8.15 a day for a more ample, family-size whole share pickup). In fact, on average, you’d pay 10-20% more for the same veggies at your local natural food store.

So come on board at one of our two pickup locations (SE Portland or Lake Oswego) and take home fresh, local, sustainably-farmed produce like this every other week!

Saying Goodbye: Katherine Deumling

By Laura

Katherine Deumling

Rutabagas, turnips, bok choy or even a 10-pound haul of tomatoes? For years, 47th Avenue Farm shareholders have been turning to Katherine Deumling for creative ways to turn all kinds of vegetables into dishes even a skeptic (or teenager!) will love. We are sad to say goodbye to Katherine, who passed away in mid-July after a long fight with metastatic breast cancer.

A leader in the Slow Food movement and a dedicated advocate of land use and preservation (especially small farms), Katherine lit up the world with her zest for life. Her website Cook With What You Have has inspired CSA shareholders around Oregon and beyond to try new recipes and embrace even the hardest-to-love veggies. Katherine understood that food connects and sustains us in countless ways and that every meal is a moment to celebrate. Her recipes and cooking tips are illuminated by a commitment to family, to social justice, and to health – of individuals, and of the planet she worked to protect.

Join us as we raise a fork or a glass, bite into a carrot, slather a slice of whole grain bread in butter, and remember the day Katherine saved you from one more giant kohlrabi. Our dear friend will be deeply missed and never forgotten for the ways she changed us.

You can make a contribution in Katherine’s honor through the Cook With What You Have front page to Street Roots, Portland Opportunities Industrialization Center, or CSA Partnerships.

This week in our CSA

By Laura

Pea microgreens from 47th Ave FarmA gentle reminder that membership in our Summer CSA – starting mid-May – beckoning!

We’re celebrating St. Patricks Day with lots of GREENS this week 🍀 In the share you’ll find a bag of sweet pea microgreens. Plus not just one, but two kinds of raab – the frilly one is kale and smooth stems are collards. Cook the stems, leaves, buds and all – they are tender, tasty and delicious.

I announced on instagram yesterday that I was sure we’d have PSB (aka Purple Sprouting Broccoli) in the share today, but my estimations were definitely off. There are so many plants out there in the field, but the harvest has continued to just trickle in. At some point soon we’ll have an avalanche of broccoli but that did not happen today. In farming I’m constantly reminded that “no plan survives contact with Mother Nature” or something like that 🙂

Here are some highlights from today’s CSA box…

  • Pea Microgreens are an amazing little treat this time of year! With all the wild weather we’ve been having, I wasn’t sure they would be ready in time for the pickup. Saruh was watching over them at Grand Island and her careful management helped them pull through right on time. Sprinkle a few on salad, soup or sandwiches. They add a fresh & delicious sparkle to any dish.
  • Leeks are not a vegetable I grew up with, but I’ve come to adore the delicious depth of flavor they add to everything this time of year. I made a variation on this Leeks & Greens in Coconut Milk last night with some turmeric and a little chicken which was amazing! I’m also a fan of this Onion & Squash Gallette made with leeks. For more tips & tricks with leeks and over 3 dozen recipes, check out the Cook With What You Have website (member access is included in our CSA, btw!)/
SOME OF THE YUM IN THIS WEEK’S SHARE:
🥕🥕
CARROTS
WINTER RADISH
SUGARLOAF CHICORY
ROSSO DI LUCCA BEANS
PURPLE SPROUTING BROCCOLI
YELLOW BINTJE POTATOES
WINTER SWEET SQUASH
COLLARD GREENS
RED SHALLOTS
LEEKS

Does this sound delicious, but you’re not a shareholder? That’s an easy problem to solve! Come on board for our amazing Winter/Spring CSA on a prorated basis at one of our two pickup locations (SE Portland or Lake Oswego) and take home fresh, local, sustainably-farmed produce like this every other week!

This week in our CSA

By Laura

A cornucopia of dried beans at 47th Avenue FarmFirst, a reminder that membership in our Summer CSA – starting mid-May – is now open for sale!

The atmospheric river has returned! Our farm crew had a super soggy harvest the last few days, but they brought in another round of beautiful produce for our shareholders and single-pickup customers. In additional to the delicious veggies we’ll also have some beautiful dry beans and honey for sale at the pickup.

Also sending a shout out to the City of Portland who came through this week and graded the gravel road in front of our house. We really appreciate it and imagine that you likely do too!

Here are some highlights from today’s CSA box…

  • David & Katie are some of the most enthusiastic dry bean advocates in town!! You’ll likely recognize them because they’ve both worked at the CSA pickups (and at the farm) over the years. They will be here tonight to share their vast knowledge of all things beans and give you the opportunity to buy some extra dry beans and/or their very fun Bean Zean (or Bien Zine?). Last summer we hosted them at Grand Island where they grew almost 10,000 sq ft of 6 different varieties for their very own Dry Bean CSA @lamerendafarm. We really appreciate that them sharing their creativity and passion for this delicious crop.
  • Collard Greens are back! Try them in a Comforting Curry, Spicy Eritrean Stew, or with Leeks & Beans in Coconut Milk. They are also delicious in this Caldo Verde. All recipes are on our special, shareholders-only 47th Ave Farm page at Cook With What You Have.
  • The green Pan di Zucchero, aka Sugarloaf is one of the last chicory varieties of the winter. Try it in a Hearty Salad or carmelized with beans (lots of those on offer today!) and leeks with crispy shallots on top. Want to learn more about all things chicory? Check out this Radicchio Zine from our friends at the Culinary Breeding Network. It includes much history, trivia and my favorite radicchio salad recipe Insalata Nostrana (pg 20).
SOME OF THE SUBLIME IN THIS WEEK’S SHARE:
🥕🥕
CARROTS
WINTER RADISH
SUGARLOAF CHICORY
ROSSO DI LUCCA BEANS
PURPLE SPROUTING BROCCOLI
YELLOW BINTJE POTATOES
WINTER SWEET SQUASH
COLLARD GREENS
RED SHALLOTS
LEEKS

Does this sound delicious, but you’re not a shareholder? That’s an easy problem to solve! Come on board for our amazing Winter/Spring CSA on a prorated basis at one of our two pickup locations (SE Portland or Lake Oswego) and take home fresh, local, sustainably-farmed produce like this every other week!

This week’s CSA news

By Laura

Kale tops from 47th Ave FarmFirst, a quick announcement that membership in our Summer CSA is now open for sale! Even better, if you sign up before Feb 25th, you’ll lock in last year’s Summer CSA prices before we have to raise them.

The sunny weather last week was such a spring tease! It’s not uncommon in the Willamette Valley to have some dry days in Jan or Feb, but we all know it’s likely to go back to rainy winter weather soon. And we hope it does, since we definitely need more snowpack in the mountains to recharge the aquifers across the state. In the break, we were able to get a few fields disked in preparation of sugar snap pea planting. Plus the sunshine also encouraged some of our biennial brassicas to start sprouting — hence the kale tops in the share today. It also means we’ll likely have Purple Sprouting Broccoli in the next share : )

Here are some highlights from today’s CSA box…

  • Yes, you can eat popcorn on the cob too! Or at least you can pop it on the cob : ) If you want to leave it whole – just put the ear into a brown bag and microwave on high heat for 3 min max. Any longer and you risk catching it on fire which is not good. If you want to take it off the cob – use your fingernail to get the first kernels started then rub the rest of them off and pop it using your favorite recipe. This variety is from the late 1800’s and was preserved by the Pennsylvania Dutch. We were introduced to it by the inimitable Anthony and Carol Boutard of Ayers Creek Farm in Gaston, OR.
  • We are so lucky to be able to grow these amazing winter cabbages!! I know that some people think of cabbage as a boring vegetable, but there are only a few exceptional varieties that will grow for us in the winter and be ready to harvest in February & March. Early in my farming career, we had to order the seeds from Europe! American seed companies thought the market was too small so they decided not to carry them. Happily, that has changed and with so much interest in winter farming many of our favorite seed companies keep them in stock. Lots of recipes for cabbage – including Caldo Verde – at Cook With What You Have, free if you’re a member of our CSA.
  • The Chioggia Radicchio is one of the last chicory varieties of the winter. Try it in this Hearty Salad or carmelized with beans or greens. Want to learn more about all things chicory? Check out this Radicchio Zine (PDF) from our friends at the Culinary Breeding Network. It includes much history, trivia and my favorite radicchio salad recipe Insalata Nostrana (pg 20).
SOME OF THE SUBLIME IN THIS WEEK’S SHARE:
🥕🥕
CARROTS
WINTER CABBAGE
BUTTERNUT OR TETSU
AMISH BUTTER POPCORN
BABY YELLOW ONIONSv
CHIOGGIA RADICCHIO
TUSCAN KALE TOPS
CELERIAC
LEEKS

Does this sound delicious, but you’re not a shareholder? That’s an easy problem to solve! Come on board for our amazing Winter/Spring CSA on a prorated basis at one of our two pickup locations (SE Portland or Lake Oswego) and take home fresh, local, sustainably-farmed produce like this every other week!