Tuesday, July 26, 2011

CSA Harvest #9

Hi faithful blog readers and CSA members! This week I am going to make the newsletter very short.. my apologies.. long day harvesting, long day tomorrow harvesting, 11 pm and 5 week old baby that doesn't sleep for very long require me to do so!

The main events going on at the farm currently are weeding like maniacs, planting like maniacs and harvesting like... yep you guessed it.. maniacs! This is the time of the season when the produce just oozes out of the field by the truckload and we have to struggle just to keep up with the picking, especially with crops like beans and squash that require you to constantly harvest.

Also we are looking forward to our first peach harvest this year! Three years ago we planted 43 peach trees at our farm. Last year the 43 trees produced 6 peaches! This year there are too many to count. They are not big but they look beautiful and we guarantee they will be luscious!

Also later this season we will have our annual farm tour and potluck. Most likely the potluck will happen in September. We will give you all plenty of time to mark your calendars!

Harvest This Week Includes:



Raspberries (we hope enough for everyone! We will harvest Wed am)

Early Tomatoes! (Glacier and Oregon Spring)

Sweet Red Torpedo Onions

Yellow Zephyr Squash

Italian Flat Beans (also know as Romano Beans)

Green Slicing Cucumber



Since the new items this week are all things you are accustomed to I am going to skip the recipe section and instead direct you to a great recipe source and that is allrecipes.com When you get to the website simply type in the vegetable you want to find recipes for and hundreds will come up! Sorry I promise more recipes next week!


Tuesday, July 19, 2011

CSA Harvest #8

Here we are another week deeper into summer and still lamenting the rainy weather! The silver lining to all this rain is that we have not had to run around irrigating. Of course with the wet, warm weather we are worried about fungal diseases breaking out in our crops. Especially susceptible to diseases in this wet weather are the melons, tomatoes, beans, cucumbers and squash. We have to take preventative measures to avoid fungal outbreaks by not working in these crops when the leaves are wet. Beans are notorious for becoming diseased when you work in them and their leaves are wet. For this reason we had to wait until this afternoon when the day was late enough that the leaves of the beans were as dry as possible before we could harvest them. The beans in your basket this week are a variety called Italian Flat Pod. They are delicious and we hope you think so too!
Also today marks the first potato harvest of 2011! Thank you to our helper Geronimo who braved the mud to get them to you. Please do not wash them until just before cooking them. Once the skins get wet they will not keep. This variety in your basket today is an early maturing variety of potato called Red Pontiac.
Hooray also we wanted to start thinning out the largest Walla Walla onions and share them with you. Walla Wallas are a seasonal treat and we like to use them first since they do not store well.

We hope you enjoy these new tastes in your basket this week!

Locally yours~

Suzie, Asinete, Tione, M.A, Violet and Sally

Harvest This Week Includes:

Broccoli (last harvest until Fall)

Chinese Cabbage


Raspberries (use quick! Rain made them soggy. Won't store)

Strawberries (also use quickly!)

Red Pontiac Potatoes

Walla Walla Onions


Italian Flat Leaf Parsley

Yellow Zephyr Squash

Italian Flat Beans

How to Cook it and Store it:

Potatoes~ wash only right before cooking. Store at room temp in a dark place (paper bags work well).

Walla Walla Onions~ these will keep best in a plastic bag in the crisper drawer of your fridge. They will store for a week before drying out and losing their flavor. We like to chop us the green leaves of the onion and use that in stir fry. Walla Wallas are the perfect sweet onion to top your favorite burger or however you can enjoy them raw!

Walla Walla Sweet Onion Salad

2 Walla Walla Sweet Onions thinly sliced
4 Cucumbers thinly sliced
1 Cup mayonnaise
2 Tbls. white vinegar
1 Tbls. of sugar
Separate sliced onions into rings and combine with cucumber in a large bowl. Combine remaining ingredients and beat until smooth. Pour sauce over onions and cucumbers and mix thoroughly. Cover and refrigerate at least 1 hr. Serve well-chilled.

Walla Walla Sweet Onion Rings

1 Large Walla Walla Sweet Onion
12 oz Beer (light or dark)
1 1/3 Cup all purpose flour
1 tsp. Salt
1 1/4 tsp. Baking Powder
2 1/2 tsp. sweet Basil leaves
Peel and cut onion into 1/4-inch slices and separate into rings.

Heat oil (1 inch deep) to 375 degrees in a large skillet. Beat remaining ingredients with rotary beater until smooth. Dip each ring into batter, letting excess drip into bowl.

Fry a few onion rings at a time in hot oil until golden brown, turn once, drain.

Mixed Green Salad with Apples and Walla Walla Sweet Onions
Serves 4 - 6

4 tablespoons olive oil

1 tablespoons balsamic vinegar

Salt and pepper to taste

1 medium Walla Walla Sweet Onion, peeled and cut into 1/8ths

1 large Granny Smith, or Red Delicious apple, unpeeled, cored, thinly sliced

8 cups (about 6 ounces), blend of greens

12 basil leaves

1 cup thinly sliced shaved Parmesan cheese, (about 2 ounces)


1.Whisk together the olive oil and vinegar in a small bowl. Season with salt and pepper. Set aside.
2.Toss Walla Walla Sweet Onion together with the slices of apple, greens and basil in a large bowl. Add dressing, toss to coat. Top with shaved Parmesan cheese.

walla walla sweet onion and cherry tomato bruschetta

Servings: 8

•20 cherry tomatoes, cut in half
•1 medium Walla Walla Sweet Onion, cut into thin slices
•15 kalamata olives, pitted and finely chopped
•2 tablespoons finely chopped fresh basil
•1-tablespoon capers, drained
•1/2 cup olive oil
•2 teaspoons balsamic vinegar
•1 teaspoon finely chopped garlic
•Freshly ground black pepper
•8 slices Italian country bread, about
•1/2 inch thick and 4 inches wide
•4 ounces mascarpone cheese


1.Mix together tomatoes, onions, olives, basil, capers in a small bowl. Whisk together the olive oil, balsamic vinegar, garlic, and black pepper. Pour over the tomato-onion mixture, and toss. Set aside.
2.Brush the bread with olive oil and grill slices directly over medium heat, turning once, until toasted, 2 to 3 minutes total. Divide the mascarpone evenly among bread slices, spreading it with a knife. Spoon the tomato
onion mixture over the mascarpone cheese, dividing evenly and serve at room temperature

Italian Flat Beans~~ these beans are an Italian variety that are very tasty. They can be used the same way you would use any green bean. Please be aware that overcooking will cause them to become mushy. They will store best for up to a week in a plastic bag in the crisper drawer of your fridge.

Italian Flat Beans with Tomato and Garlic
4 servings

1 pound Italian green beans or string beans, ends trimmed; cut on the diagonal into 2- to 3-inch pieces
2 tablespoons extra-virgin olive oil
3 medium cloves garlic, cut into very thin slices (a scant 1/4 cup)
1 medium tomato, preferably peeled, cored and seeded, then cut into 1/2-inch dice (8 ounces)
Freshly ground black pepper
6 to 8 large basil leaves, cut into chiffonade (stacked, then rolled tightly and cut into very thin strips; optional garnish)

Bring a large pot of salted water to a boil over high heat. Add the green beans and cook for 5 to 7 minutes, until tender. Drain immediately.

While the beans are cooking, heat the oil in a medium saute pan or skillet over medium-low heat. Add the garlic slices, distributing them evenly. Cook for 4 to 5 minutes, until the slices become almost translucent and start to brown on the edges; be careful not to let the garlic burn. Add the diced tomato and salt and pepper to taste, then reduce the heat to medium. Cook for 2 to 3 minutes, so that the tomato is heated through. Add the cooked green beans and heat through for 1 to 2 minutes; mix well. Taste and adjust seasoning as needed.

Transfer to a serving dish and top with the basil, if desired. Serve warm or at room temperature.

Italian Style Fried Potatoes

*Two large potatoes
•1/2 pound of flat green (Romano) beans
•3 cloves of garlic
•2 tablespoons of tomato paste
•1-2 teaspoons of hot pepper flakes (optional)
•1/2 cup of extra virgin olive oil
•Kosher salt and freshly ground black pepper to taste

Begin by peeling the potatoes and cutting them in 1/8 inch slices. Next, submerge the potatoes in a large bowl of water and repeat process until the water turns clear (you're looking to remove the starch from the exterior of the potato as it will help during the cooking process). Add the olive oil to a large fry pan and add your potatoes (making sure the potatoes are well dried). After adding the potatoes, allow them to cook, untouched, for 5-7 minutes. Stir the potatoes and make sure both sides begin to brown and crisp up. Remove the cooked potatoes and place in a bowl with a few paper towels. Next, remove the stems from the green beans and quickly steam the beans for 2-3 minutes. Chop your garlic cloves into think slices and add to the fry pan with oil. Next, add the steam green beans and the tomato paste. Season the ingredients with salt and pepper and add the fried potatoes back the fry pan. Combine the ingredients until the tomato paste is dissolved and the potatoes and beans are coated with the paste.

Tuesday, July 12, 2011

CSA Harvest #7

Happy.... errr.. summer???? We have our doubts at this point if it is summer after all! Today when getting a head start on the CSA harvest Asinete dug out the rain gear that we had buried away for later months. I braved the drizzles to get some of the delicate raspberries harvested. Rain and ripe raspberries are not a good combination, the berries are so delicate that the rain turns them to mush and then to mold. For this week the raspberries will begin their rotation through the half share baskets. We still do not have enough of them for all but we do foresee that being a possibility soon (when the sun and warm weather return anyways).

Also this week marks the first week we were able to fill a bowl with our early Glacier and Oregon Spring tomatoes. Not enough to share with you yet but in another week or two yes!

Yesterday with some much needed help we were able to get the garlic all harvested.. just in time too as we need it to be dry to avoid molding. It is now hanging in the storage sheds to dry further. In the next week or so you will be getting some dried garlic bulbs to add to your recipes.

Asinete is still doing 98% of the harvesting and farm work on his own.. it is amazing to see how much work one person can do. Especially considering we are growing on 5 acres. I find that I no sooner step outside to try to help Asinete then the baby monitor is filled with Tione's wails and he needs feeding again, or a changed diaper, or a cuddle (but really no complaints here! Just don't let Asinete know I prefer taking care of baby more than I enjoy weeding :) ) Really just relishing in enjoying these first few weeks of our baby's life... they are going fast and we will not get them back.

We hope you are enjoying your produce so far! Next week we will have our first potato harvest so you can look forward to some potatoes along with some walla walla onions!

Harvest This Week Includes:


Kohlrabi (recipe ideas below)

Green Onions

Head Lettuce

Bok Choy

Chinese Cabbage (please see recipes from last week!)

Raspberries (on rotation)

Summer Squash (on rotation)

Kohlrabi~ We know we threw you a curve ball the week Tione was born and you received this Dr. Seuss looking vegetable in your CSA share with nary a note or recipe to accompany it. Well this week we will let you in on the wonderful world of kohlrabi! Kohlrabi can be eaten raw or cooked, and it taste a lot like broccoli stems. The word kohlrabi is German for cabbage turnip (kohl as in cole-slaw, and rübe for turnip) though kohlrabi is more related to cabbage and cauliflower than to root vegetables. We usually eat them raw, just peeled, sliced and added to a salad, but they are also delicious cooked.

Hands-on time: 10 minutes
Time to table: 45 minutes
Serves 4 (smallish servings since roasted vegetables shrink so much)

1 1/2 pounds fresh kohlrabi, ends trimmed, thick green skin sliced off with a knife, diced
1 tablespoon olive oil
1 tablespoon garlic
Good vinegar

Set oven to 450F. Toss the diced kohlrabi with olive oil, garlic and salt in a bowl. (The kohlrabi can be tossed with oil and seasonings right on the pan but uses more oil.) Spread evenly on a rimmed baking sheet and put into oven (it needn't be fully preheated) and roast for 30 - 35 minutes, stirring every five minutes after about 20 minutes. Sprinkle with a good vinegar (probably at the table so the kohlrabi doesn't get squishy).

Per Serving: 64 Calories; 3 g Tot Fat; 0 g Sat Fat; 8 g Carb; 4 g Fiber; NetCarb 4; 31 mg Calcium; 1 mg Iron; 23 mg Sodium; 0 mg Cholesterol; 2 g Protein;

Kohlrabi Puree
4 kohlrabi bulbs with leaves
2 Tablespoons extra-virgin olive oil
1 large onion, chopped
3 cloves garlic, minced
4 ounces mushrooms quartered (*optional)
3 Tablespoons cream (or milk, chicken stock, olive oil, or water)
salt and pepper to taste

1. Trim the kohlrabi bulbs, peeling them if the skins seem tough. Rinse the leaves (discarding any that are yellow) pat them dry, and coarsely chop. Set aside. Cut the bulbs into 1-inch chunks.

2. Bring a saucepan of lightly salted water to a boil, and add the kohlrabi chunks. Reduce the heat and simmer until tender, about 15 minutes.

3. Meanwhile, heat the olive oil in a skillet. Add the onion and sauté over medium-low heat until softened, about 5 minutes. Add the garlic and cook, stirring, another 1 to 2 minutes. Don't let the garlic brown.

4. Add the mushrooms and the reserved kohlrabi leaves to the skillet. Cover, and cook 5 minutes. Then uncover, and cook, stirring, until all the liquid has evaporated, 3 minutes. Set the skillet aside.

5. Drain the kohlrabi chunks and place them in the bowl of a food processor. Add the mushroom mixture and the cream (or whatever substitute you're using). Purée until smooth. Salt and pepper to taste.

6. Transfer the purée to a saucepan and reheat over low heat, stirring, 2 minutes. Serve warm.

Makes 6 portions

Tuesday, July 5, 2011

CSA Harvest #6

Hi everyone! We wanted to share the artistic talents of fellow CSA farmer Sandee McGee from Oh My Gato Farm. Sandee gave us the precious gift of a newborn photo shoot with Tione! Sandee and her husband Anthony operate Oh My Gato Farm out of Winston and Anthony is a baker supreme! You can find some of their baked delicacies at the Lookingglass Farmer's Market every Friday afternoon outside of the Lookingglass Store.

We have been blessed by the spirit of camaraderie among fellow CSA farmers here. We have been helped along the way greatly by longtime Roseburg Farmer's Norm and Cinda Lehne who also operate a CSA program. When we got our new tractor and were in need of a brush hog for it to keep our land mowed Norm called us up and said we were welcome to indefinitely use theirs since they had other mowers. Also our first two years running our CSA program here were alot more crazy. We were still learning about the growing conditions in Oregon and Asinete was a first time farmer. We still had our CSA program going until Thanksgiving. Of course several hard frosts came in and knocked out 95% of our crops. Norm and Cinda called us up again and said their CSA had ended and we were welcome to come out and harvest whatever we could for the CSA out of their fields.
It is this generous spirit among our fellow farmers that we are so grateful for!

Hope you enjoy this week's harvest!

Suzie, Asinete, Baby Tione, and the Crew!

Harvest This Week Includes:

Strawberries (Half shares)

Raspberries (Full shares) *they are just now coming on.. we foresee enough for all soon!


Beets (use the tops like Swiss Chard!)

Cheddar Cauliflower (high in beta carotene due to orange color)

Chinese Cabbage

Peas (Rejoice! This is the last of 'em.. the heat has done them in)

Italian Flat Leaf Parsley


Romaine Lettuce

Yellow Zephyr Summer Squash (we are hoping there is enough for everyone but if not there will be plenty coming on soon!)

How to Cook it and Store it:

Beet time! These beauties are chock full of vitamins and minerals. The beet greens can be used just as you would use Swiss Chard. Beets will store best with leaves removed, in plastic bag in crisper drawer of fridge. If you plan to use the leaves rinse well, and store in plastic bag in crisper drawer too. Beets are the King of storage, so if you don't get to them right away fear not! They will stay fresh and happy for as long as a month in your fridge (but we hope they get eaten this week!)

We wanted to include this recipe for any definite beet haters. Whip them up in these chocolate brownies and no one will be the wiser! The beets make the brownies ubermoist and also impart a wonderful rosy glow on the brownies.

Beet Chocolate Brownies (trust us these are delish!)
You need:

•3 oz (90 g) Dark chocolate (I used a 75 % cocoa dark chocolate)
•3.5 oz (100 g) flour
•3.5 oz (100 g) almond powder
•3 oz (90 g) sugar
•3 oz (90 g) butter (soft)
•4 eggs
•7 oz (200 g) shredded raw red beetroot
•Vanilla extract
•Confectioner sugar and cocoa for decoration

•Start by peeling and shredding the beets. Set aside
•Melt the chocolate in a double boiler.
•Mix together (using a food processor) the butter with the eggs, then add the sugar.
•Mix until lighter, then add the chocolate, flour, almond powder, the beets and the vanilla extract, and mix well.
•Butter a small mould (round mould or square one works well) and place greased parchment paper at the bottom)
•Pour the preparation in it and bake in the oven for about 30 mns in a preheated oven, 350 F (180 C)
Note: Your brownies are cooked once the blade of a knife comes out dry after you insert the blade in the cake.

< Beet Risotto

1 bunch red beets with greens (about 1 1/2 pounds)
6 cups reduced-sodium chicken broth or vegetable broth
5 tablespoons balsamic vinegar, divided
2 tablespoons extra-virgin olive oil
1 tablespoon butter
1 small sweet onion, such as Vidalia, cut into 1-inch cubes
2 cups arborio rice
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup grated Parmesan cheese (optional)


1.Remove greens from beets; cut off and discard stems. Cut the greens crosswise into 1/2-inch strips; set aside. Scrub beets; place in a saucepan large enough to hold them in a single layer. Add broth and, if necessary, enough water to just cover them. Bring to a boil over high heat. Reduce heat to a gentle boil and cook until the tip of a sharp knife can be easily inserted into the beets, 30 to 45 minutes.

2.Transfer the beets with a slotted spoon to a cutting board to cool. Measure the cooking liquid; either add water or reduce over high heat to get 6 cups total. Strain through a sieve lined with paper towels into a medium bowl. Slice off beet ends and slip off skins. (To avoid Lady Macbeth hands, wear rubber gloves or hold beets in a paper towel.) Cut the beets into 1/4-inch dice; transfer to a medium bowl and gently mix with 2 tablespoons vinegar. Set aside.

3.Heat oil and butter in a Dutch oven over medium heat. Add onion and cook, stirring occasionally, until translucent, about 3 minutes. Add rice, increase heat to medium-high and cook, stirring constantly, until all the rice is opaque, about 1 minute. Add the remaining 3 tablespoons vinegar and 1 cup of the reserved beet-cooking liquid. Stir until almost all the liquid has been absorbed, adjusting the heat as necessary to maintain a simmer, about 4 minutes. Continue to add the beet broth, 1 cup at a time, stirring after each addition until all the liquid has been absorbed and adjusting the heat as necessary to maintain a simmer.

4.Add the reserved beet greens to the rice along with the final cup of broth. Cook, stirring, until the greens are wilted, about 2 minutes. Add the reserved beets and continue stirring until all the liquid has been absorbed, about 2 minutes more. Season with salt and pepper. Serve with Parmesan cheese, if desired.

Chinese Cabbage~ yet another vegetable that may leave you scratching your head and wondering what to do with it! Good news is it is very simple to prepare. Add it shredded at the last minute to your stir fries or try it in the super easy Cabbage Salad recipe below. Stores best in plastic bag in your crisper drawer.

Chinese Cabbage SaladIngredients
2 tablespoons sesame seeds
1 1/2 tablespoons rice vinegar
1/2 teaspoon sesame oil
2 tablespoons white sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/3 cup olive oil
4 cups shredded cabbage
2 carrots, shredded
1 (3 ounce) package ramen noodles, crushed
1.In a small skillet, toast sesame seeds over medium heat until golden brown and fragrant.
2.In a small bowl, mix together vinegar, sesame oil, olive oil, sugar, salt, pepper, and ramen seasoning packet.
3.In a large bowl, mix together cabbage, carrots, and crushed ramen noodles. Toss with dressing to coat evenly. Top with toasted sesame seeds.

Sorry~ that is it for recipe ideas for this week as it is now 11:38pm Tuesday eve.. baby Tione was fussy until 10:45pm making the usual blog posting time unavail... Now off to sleep while I can! ~ suzie