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Archived posts for the ‘In your share’ Category

In Your Share (March 5th edition)

By Laura

We have SUMMER SHARES for sale!! You can sign up or get more info HERE.

It’s been everything from snowing to 60 degrees and sunny this week. That’s spring in Oregon – nothing if not unpredictable. Luckily Eric was at Grand Island with me on Sunday when the sun was shining and he took some great photos of our beautiful winter crops that you can see below.

You can download your Recipe Packet here.  These are written by my friend Katherine Deumling at Cook With What You Have. She’s going to continue to provide them through the rest of the winter share so let me know what you think?

This week your share may include…

  • Carrots: The carrots are very sweet, but at this point the carrot rust fly has done quite a bit of damage to them. We store the carrots in the ground because we think that the flavor and freshness are superior to those stored in the cooler. However, the longer they are in the ground, the more damage the carrot rust fly can do. That said, even though they don’t look very good they still taste great!
  • Dried Fava Beans: This is the first time we’ve grown favas all the way to maturity. They’re quite common across the mediterranean region and into the Middle East. Thanks Katherine for contributing some great recipes.
  • Kale Raab: This Winterbor kale is one of the first to begin flowering and it makes for tasty little broccolini like buds. Definitely cook the intensely ruffled leaves and sweet stalk in the Brazilian soup from your recipe packet – as good or better than collards! The leaves of this variety also make great Kale Chips.  
  • Leeks: These King Richard leeks make a wonderful potato leek soup or just saute the tender stems with some greens – winter comfort food!
  • Parsnips: Lovely in the Winter Couscous.
  • Purple Sprouting Broccoli: It is SO exciting to have this in the share!! We are picking Rudolf, an early variety, which the catalog says should be ready by Christmas. Can’t believe everything you read I guess, but it definitely does mature earlier than the regular purple sprouting and we appreciate that. In addition to the little head of broccoli all the leaves and stems on the plant are sweet and tasty so enjoy those too.  
  • Popcorn: We love this Early Pink variety. If you have a microwave you can put the whole cob in a brown paper bag and microwave it 1 min at a time for up to 3min. Most of the kernals will be popped off at that point so pour it in a bowl with some butter and salt & yum! BE CAREFUL – more than 4 consecutive minutes in the microwave  can cause the cobs to catch on fire!! Otherwise, take the kernals off the cob and make perfect popcorn the old fashioned way. 1 cob makes about 2 cups when it is popped. And if you have a sweet tooth there is a Caramel Corn recipe in your packet : )
  • Potatoes: Nice red potatoes this week.

Coming soon… Many variations on the rapini & brocolini theme!

In Your Share (Feb 6th edition)

By Laura

As many of you know we had some flooding down at our Grand Island property last month. The island was completely cut off for several days and we had over 5′ of water in the back fields! Luckily, very few of the fields that we have planted  with winter crops went under water. Check out these flood photos if you’re interested.

You can download your Recipe Packet HERE.  These are written by my friend Katherine Deumling at Cook With What You Have. She’s going to continue to provide them through the rest of the winter share so let me know what you think?

This week your share may include…

  • Beets: We’re happy to see these delicious red beets back in the share. There are quite a few recipes in the packet this week. You can also check out my Beets 101 post for a few more ideas including my tried and true (and easy too!) Raw Beet and Apple Salad.
  • Carrots: These incredibly sweet carrots are one of the highlights of winter. Ya Ya is a new variety that we trialed this winter and it looks really good!
  • Collards: They are looking beautiful with purple and red highlights on the leaves. This is another veggie that sweetens up considerably in the winter.
  • Onions, Yellow: These Copra onions have great eating quality and they are our longest lasting onion in storage.
  • Parsnips: Some great ideas for these in your recipe packet.
  • Potatoes: Nice red potatoes this week.
  • Rutabaga: A few years ago my friend Scott at Nash’s Organic Produce gave me a taste of the rutabaga Gilfeather, and after that I was hooked. No other variety even comes close!  This variety is so good it has been included in the Slow Food US Ark of Taste, a catalog of over 200 delicious foods in danger of extinction. Help us protect and promote these foods by eating them. Katherine has included a few more rutabaga recipes in your packet this week.
  • Dry Beans – We’ve been experimenting growing different kinds of dry beans the last couple of years. This week you’ll see borlotti beans and black beans in your share. The Italian borlotti beans are speckled red. They have a nutty flavor and creamy texture. The black beans are traditional black turtle variety which are small shiny black bean with a dense meaty texture.

Coming soon… Purple Sprouting Broccoli!

In Your Share (Jan 16th edition)

By Laura

Will we have a snow day this week? Seems we’ll just have to wait and see. We’re headed out to harvest on Grand Island and things look good there. It’ll be chilly, but the ground isn’t frozen so we should be able to get the harvest in.

As many of you know, this cold weather make for super sweet veggies. This happens because when it gets cold, starches in the plant are broken up into smaller sugar molecules. This acts as a kind of antifreeze which protects the cells from damage during freezing weather. The good news for us is that it tastes good too!

You can download your Recipe Packet HERE.  These are written by my friend Katherine Deumling at Cook With What You Have. She’s going to continue to provide them through the rest of the winter share so let me know what you think?

This week your share may include…

  • Beets: We’re happy to see these delicious red beets back in the share. There are quite a few recipes in the packet this week. You can also check out my Beets 101 post for a few more ideas including my tried and true (and easy too!) Raw Beet and Apple Salad.
  • Carrots: These incredibly sweet carrots are one of the highlights of winter. We grow both Napoli and Bolero though the winter.
  • Collards: They are looking beautiful with purple and red highlights on the leaves. This is another veggie that sweetens up considerably in the winter.
  • Napa Cabbage: This variety Jazz made incredibly dense heads that are super sweet from all the cold weather. Use it as you would traditional cabbage for slaw or make Kimchi. I can’t believe that we still have Napa mid-January. I have heard from some folks “enough already!” and we promise to plant a little less next year. You’ll also be getting a break soon – it can’t last forever : )
  • Garlic: I can’t wait to roast these little heads for dinner later this week! Some of the heads are starting to sprout. This doesn’t change the flavor, and you can even use the green part when it comes out the top. But it does mean that you should use them up asap! Try roasting or saute a big batch and freeze them.
  • Onions, Yellow: These Copra onions have great eating quality and they are our longest lasting onion in storage.
  • Parsnips: Some great ideas for these in your recipe packet.
  • Potatoes: A few different varieties this week – some purple and also some small russets. The later will make great mini-baked potatoes!
  • Rosemary: This fall we harvested quite a bit of rosemary and dried it so we’d have some through the winter. Wonderful with potatoes and other roasted rood veggies.
  • Rutabaga: A few years ago my friend Scott at Nash’s Organic Produce gave me a taste of the rutabaga Gilfeather, and after that I was hooked. No other variety even comes close!  This variety is so good it has been included in the Slow Food US Ark of Taste, a catalog of over 200 delicious foods in danger of extinction. Help us protect and promote these foods by eating them. Katherine has included a few more rutabaga recipes in your packet this week.

Coming soon… Brussel Sprouts : )

In Your Share (Dec 12th edition)

By Laura

What beautiful bright sunny cold weather we’ve been having. This is very unusual for December in the Willamette Valley, but I’m not complaining. The record high pressure system sitting on top of the northwest has made for mostly calm days here, but caused some crazy winds in California. More important, the drier weather makes harvesting our winter crops a bit easier. This is the time of year when the mud can develop a certain quicksand like quality and suck your boots off. Happily that has not happened – yet!

This week have another fabulous Recipe Packet from my friend Katherine Deumling at Cook With What You Have. She’s going to continue to provide these through the rest of the winter share so let me know what you think? Download this week’s Recipe Packet HERE

Hope everyone has a Happy Holiday!! We’ll see you back at the farm for pickup the first week of January 2012.

This week your share may include…

  • Carrots: These incredibly sweet carrots are one of the highlights of winter.
  • Collards/Brussel Sprout Tops: These are some of our most dependable winter greens. I’m a huge fan of beans and greens no matter what culture they come from. Try  these recipes for Southern Style Black Eye Peas & Greens or Italian White Beans with Greens (the later recipe calls for chard but it works great with the collards!).
  • Celeriac/Celery Root: An ugly gnarly root with a lovely delicate celery flavor. This is an entertaining article about celeriac (though he doesn’t have very nice things to say about celery) and it includes a great recipe for Celery Remoulade (aka Céleri Rémoulade)
  • Garlic: We want everyone to stay healthy over the holidays so we’re giving out lots of garlic this week!
  • Kohlrabi: In the winter we grow two giant varieties – Kossac and Superschmeltz. Unlike other kohlrabi, these can get BIG and still stay sweet and crunchy. I cut a few bulbs today for a friend who had never tasted kohlrabi and they likened it to jicama – except better!
  • Napa Cabbage: This variety Jazz made incredibly dense heads that are super sweet from all the cold weather. Use it as you would traditional cabbage for slaw or make Kimchi.
  • Onions, Yellow & Red: I think some our our onions got a wee bit cold a few weeks ago and are showing some freeze damage at the tips & shoulder.  If the ones in your share  are starting to have a soft spot on top just cut it off and use the rest of the bulb. To make up for any damage you’ll get LOTS of onions in your share this week!
  • Potatoes: My favorite fingerlings, Austrian Crescent. These great little waxy potatos work well for roasting or boiling.
  • Rutabaga: A few years ago my friend Scott at Nash’s Organic Produce gave me a taste of the rutabaga Gilfeather, and after that I was hooked. No other variety even comes close!  This variety is so good it has been included in the Slow Food US Ark of Taste, a catalog of over 200 delicious foods in danger of extinction. Help us protect and promote these foods by eating them. Katherine has included several fabulous rutabaga recipes in your packet this week.
  • Winter Squash: A wide variety of squash in the box this week – kabocha, delicata, red kuri and acorn.

Coming soon… sweet winter parsnips and beets!!

In Your Share (Nov 1st)

By Laura

Welcome to the first week of the 2011-2012 Winter CSA!

It seems remarkably balmy still for November. I’ve been plowing with the horses down at the Grand Island farm in order to get more fields ready for springtime. The horses are lighter on the ground, so we can work them even when it is too wet for the tractor. This is nice because it means that we can get fieldwork done later into the fall (like now!) and earlier in the spring.

This week your share may include…

  • Beets: These big beautiful beets are an incredible winter variety called, not suprizingly, Winterkeeper. The greens on them are still very nice to be sure to use those too. If you’re looking for simple tips and recipes then read this post I wrote a few years ago called Beets 101.
  • Cauliflower or Broccoli: Your choice of happy heads of cauliflower or beautiful broccoli. This cauliflower is so tender it makes for perfected roasted florettes. Cut into bite sized pieces, toss with olive oil & salt, put on a jelly roll pan directly under the broiler. Keep your eye on it and shake the pan a few times to keep them from sticking. Pull them out when the edges just start to carmelize – easy, fast & yum! One of my favorite dishes is Gino’s Cauliflower Pasta. Often recipes suggest parboiling cauliflower first, but I have found that is not necessary with these heads and it can turn them to mush. The white cauliflower variety is Candid Charm and the green ones are called Panther. The broccoli variety is Arcadia.
  • Cabbage: These nice big heads are really sweet & tender so they’ll make a great salad or slaw. That said, on a cold fall evening there is nothing better than braised cabbage. Try this recipe for cabbage with onion & poached egg inspired by Cathy Whims at Nostrana.
  • Chard: Various greens are a staple during the winter. The Swiss Chard is not as winter hardy as some of the other types, but we should be able to enjoy it well into December. Provided the winter is not too harsh, we’ll also probably be able to pick some when it warms up in the spring too. Cook chard (and beet greens) just like you would spinach. I sauteed some last weekend with those beautiful red onions and then added them a fritatta which was fabulous. Also, if you haven’t tried my grandmothers Chard Bisque I highly recommend it!
  • Celery: I love home grown celery. It is not quite as tender as the pampered ones grown down south, but it has much better flavor. We’ll have some more at the next pickup too because I think it is a necessary ingredient in the traditional Thanksgiving stuffing.
  • Onions, Red Tropea: This sweet red Italian onion aka Rossa Lunga di Tropea has a slightly elongated shape. This onion variety is originally from Calabria – the region in southern Italy where my husbands family also came from : )
  • Parsley: When we are blessed with these big beautiful bunches of flat leaf Italian parsley I treat it less like an herb and more like greens ie. chard, spinach, kale. I often chop up greens and saute them as soon as I get home. They’ll keep in the fridge for up to a week and they’re ready to add to pasta, soup or eggs at any time. This makes the fit in the fridge much better too!
  • Peppers, Gypsy: Better late than never – this will be the last week of peppers – hip hip hooray that they finally ripened!!
  • Peppers, Jimmy Nardello: This is NOT a hot pepper. It is a traditional frying pepper that is usually ripened to red, but it these little green ones are good too.

Coming soon… Beautiful Winter Greens!!

In Your Share (Oct 17th edition)

By Laura

Time to sign up for the winter share if you haven’t done so already! We still have a few shares available to pass the word on if you know folks who might be interested.

This beautiful sunshine we’re having has allowed us to get the tractor back out on the fields to help with harvest and get a bit more cover cropping done. The big projects on the farm this week will be bringing in winter squash at Luscher Farm and planting garlic down on Grand Island. The fall brassicas (broccoli, cauliflower, cabbage, kale, collards, brussel sprouts) are looking great! We’ll harvest gorgeous heads of cabbage for you this week then finish the summer share with a bumper crop of broccoli & cauliflower.

This week your share may include…

  • Cabbage: These nice big heads are really sweet & tender so they’ll make a great salad or slaw. That said, on a cold fall evening there is nothing better than braised cabbage. Try this recipe for cabbage with onion & poached egg inspired by Cathy Whims at Nostrana.
  • Chard: I didn’t grow up eating very many different kinds of greens, but this is one that my mom always had in the garden. I use it in place of cooked spinach in almost any recipe from quiche to lasagna, but one of my all time favorite ways to prepare it will always be my grandmothers chard bisque.
  • Eggplant: These cute little fruits are the last of this seasons crop.
  • Fennel: The mild anise flavored bulb is very versatile – it can be shaved into salads and is also great in gratins. The flavor is very bright when raw and much more mild after cooking. Last week I diced the bulbs, sauteed them with onions and parsley, and put that over pasta. We grated a bit of parmesan on top and it made for a nice  simple supper. More ideas here.
  • Peppers, Green: These are nice thick walled bell peppers.
  • Peppers, Jalapeno: Hot peppers can be hard to grow in our climate but this variety, Early Jalapeno, has been a real workhorse for us this summer. I like to save a few for the winter – just roast them under the broiler, pull off the skins and pop them in the freezer. I do this with all the different peppers, but I freeze hot peppers in smaller containers since I tend to use them in smaller quantities.
  • Tomatillos: These are the classic ingredient for salsa verde and this recipe from Rick Bayless is one of my favorites. This time of year I often roast tomatillos, blend them with hot peppers and freeze them. That way I can pull them out, add fresh cilantro & diced onion, and have summer salsa all winter.
  • Tomatoes, Green: The time has come to embrace green tomatoes! Don’t be afraid or intimidated – there are lots of tasty things to do with these.  This article has recipes for fritatta, gratin, salsa and of course the classic fried green tomatoes – maybe not the best for you but they’re soooo good!

Coming soon… Beautiful Winter Greens!!

In Your Share (Oct 3rd edition)

By Laura

Time to sign up for the winter share if you haven’t done so already! And put our next Volunteer Day on your calendar – Oct 21st at Luscher Farm

We managed to get a nice bit of cover crop seed planted between rain storms last week. The crimson clover is already germinating and should make some good green growth this fall. This is one of my favorite cover crops because it is versatile and beautiful! Don’t confuse crimson clover with red clover which actually has pink flowers and runners which make it hard to kill once it gets established in your garden. Crimson clover grows well in the cool fall weather and will protect the soil from erosion and compaction caused by the rain over the winter. The growth really takes off in the spring and if left  to flower it attracts a million beneficial insects to the field. It is a legume so if tilled in after it reaches maturity it can contribute up to 125lbs of nitrogen per acre too. We bought our seed from directly from Jim Bronec at Praying Mantis Farm in Canby. Naomi’s Farm Supply and Portland Nursery also both have a good selection of cover crop seed if you what to try some in your garden.

This week your share may include…

  • Cilantro: These are tiny little bunches, but they’ll make a nice addition to salsas or southeast asian dishes.
  • Daikon Radish: These look really good! I like to grate them raw into salads, but they make a mean pickle too. This recipe is easy & awesome with Bánh Mì, the spicy Vietnamese baguette pork sandwich.
  • Eggplant: The long skinny asian varieties are tasty and more productive for us than the traditional italian vareities. Most of what you see in the share will be the dark purple Orient Express and the pink Orient Charm. These varieties can be used exactly as you would use the regular eggplant. I’ve posted one of my favorite recipes for a simple spanish eggplant salad here. Last Sunday’s NY Times magazine had several nice  variations on the eggplant theme here.
  • Fennel: The mild anise flavored bulb is very versatile – it can be shaved into salads and is also great in gratins. Today I grated it into a salad with the napa cabbage, lots of cilantro, and jicama with a lime vinagrette. It went great with the burritos I made for the farm crew lunch. More ideas here.
  • Napa (Chinese) Cabbage: We’ve had a bumper crop this year and these nice big heads are the grand finale!
  • Peppers, Anaheim:  These peppers have just a hint of heat and they really shine in traditional southwest and mexican cooking. I made some great corn & roasted chile salsa last week. This is a good recipe for stuffed peppers and once you have the basics you can get creative and come up with lots of variations on this theme. In this taco filling recipe from Rick Bayless I use anaheim chiles as a substitute for  fresh poblanos.
  • Peppers, Green: These are nice thick walled sweet bell peppers.
  • Peppers, Jalapeno: Time for salsa!
  • Tomatoes, Stupice: These small early tomatoes continue to be tasty and productive throughout the season.
  • Tomatoes, Heirlooms: This is probably the last week of red tomatoes. We have Brandywine, Moskovitch, Azoychka, German Striped, Black, Zapotec Pleated and more varieties to chose from. The rain has caused many to split so take them home and eat immediately!

Coming soon… Green Tomatoes!!

In Your Share (Sept 19th edition)

By Laura

This could be the peak of the tomato season!! Keep you fingers crossed for some sun so we can keep picking for a few more weeks.

This week on the farm we’re just trying to keep up with all the harvesting! Summer crops are still going strong but we also need to bring in the storage crops like potatoes, onions, dry beans and popcorn. In fields that we have finished harvesting we plan to start seeding cover crops soon.

This week your share may include…

  • Basil: You can chose from several varieties this week. Thai basil has green leaves with purple stems & flowers – it’s minty fragrance adds a distinctive flavor to many southeast asian recipes. Genovese basil is all green and the classic variety of traditional italian pesto. Purple basil can be used like the Genovese but I also sometimes showcase the intense dark purple color by adding some leaves to summer salads.
  • Corn: Some of our sweet corn has crossed with the popcorn we are growing nearby. We have tried to pick only the good ears, but if you see a few pink and purple kernals or if it tastes a bit starchy you’ll know what happened. Sorry about that – next year we’ll be planting them much further apart!
  • Eggplant: The long skinny asian varieties are tasty and more productive for us than the traditional italian vareities. Most of what you see in the share will be the dark purple Orient Express and the pink Orient Charm. These varieties can be used exactly as you would use the regular eggplant. I’ve posted one of my favorite recipes for a simple spanish eggplant salad here.
  • Fennel: The mild anise flavored bulb is very versatile – it can be shaved into salads and is also great in gratins. More ideas here.
  • Mizuna: This is one of my favorite asian greens as it is very mild and can be used in salads or sauteed.
  • Peppers, Anaheim:  These peppers have just a hint of heat and they really shine in traditional southwest and mexican cooking. I made some great corn & roasted chile salsa this week. This is a good recipe for stuffed peppers and once you have the basics you can get creative and come up with lots of variations on this theme.  I often use Anaheim’s to substitute for regular green bell peppers in recipes too.
  • Peppers, Jalapeno: Time for salsa!
  • Summer Squash: The much maligned courgette will produce obscenely large fruit if you turn your back on it this time of year. We harvest regularly so you always have a wide variety of shapes and sizes to choose from. Take larger ones if you want to make zucchini bread. The smaller fruit can be steamed whole.
  • Tomatoes, Stupice: These small early tomatoes continue to be tasty and productive throughout the season.
  • Tomatoes, Heirlooms: This week may be the absolute peak of the tomato season! We have Brandywine, Moskovitch, Azoychka, German Striped, Black, Zapotec Pleated and more varieties to chose from. Some are beautiful, all are incredibly flavorful!

Coming soon… Sweet Gypsy Peppers and Tomatillos!!