- Radicchio (if you do not love this yet please prep it and place in ice water bath for 15-30 minutes to remove the bitter and you will be converted!! I then make my salad dressing add blue cheese and it is a daily addition to the best dinners)
- Fennel
- Kohlrabi
- Radish
- Broccoli
- cabbage or cauliflower(may or may not happen we have to see what is available)
- Basil
- Herb (parsley, cilantro, sage or thyme or rosemary)
- Leek
- Lettuce
- Peppers
- Hot peppers
- Tomatoes
- Kale or chard
- eggplant
- Fruit apples or persimmons f(you are so lucky to have these! Eat them fresh or let them ripen a bit, they are great in salads)
The Harvest party was a blast. It was so wonderful to see people here at the farm enjoying a beautiful fall afternoon, a bountiful potluck, and our signature pizza. We made 68 pizzas and didn’t give a single family farm tour. Fortunately, Kody showed the lucky few The tour of rabbits, quail, chickens, and goats. Some people toured the vegetables, but as usual, they are less exciting for young people.
Cider pressing did not happen as we could not locate the pressing sack. We have great news that the sacks have arrived, and there will be cider pressing in the orchard today. For those who are interested. Please bring jars to take home your cider, and make a couple of extra containers for those who don’t have time to press their own. It was great to have Mark and his group play music and we will look forward to more merry making next spring.
It is hard to believe the end of the regular season 2023 is here. This fall has been glorious, the perfect combination of warmth and rain to turn the grass greens and give a boost to fall crops. Looking at the fields, it seems hard to believe that we will stop supplying vegetables to our subscribers. We have an abundance of fennel, radicchio, broccoli, and cabbage. The heirloom tomatoes are loaded with unripe fruit. The pepper plants are in full bloom. Do they not know that winter is coming?
Our winter share begins on November 5. If you find that you are missing all those fresh veggies and can’t bear the thought of going all winter and early spring without our vegetables, you can email us and we might be able to squeeze you into the winter share. That is eight harvests over five months and it will be brimming with salad, greens, herbs, winter, squash, and kale among other delights. It is very reasonably priced at $280 for the season.
We also hope that you will let us know that you will continue into the 2024 season. There’s always uncertainty as we take a short break and then gear up for the spring. We find it extra relieving to know that people will continue and I can rest easier at night. With all of the land-use battles of this year knowing that you have access to organically grown local vegetables should put your mind at rest. There are still people in your community willing to put in the hard work to grow food that speaks to the season and reflects our values. Besides all that it is 100% fresh, delicious, and grown from mother earth.
On the land-use front this week has taken over 500 acres into the industrial growth boundary just east of Jackson schoolhouse Road. If any of you are familiar, this is the area where a tulip farm is. How do you pick fields as well as hundreds of beautiful peonies. The blueberry farmers there pushed hard as no one in their family would carry on their business, and they simply wanted to make money from their land. there was a good turn out for the meeting, but the council would not be swayed. Washington county held their meeting as well. Where debate went on into the late evening over North Plains, wanting to take 1000 acres of farmland into their urban growth boundary. That battle has not been lost yet, but it seems precarious. If you have not yet signed the petition or sent a comment to Washington county here are the links. Here is the link to the petition: https://chng.it/cqvJT5WPKd
I am sure many if not all of you have been thinking of the horrific situation that has unfolded in Israel and the Gaza Strip. The heinous acts of Hamas unleashed an all out war, and there are daily images too horrible to view. Finding meaningful ways to contribute to the humanitarian crisis seems worthwhile.
We welcome your comments on how to improve our CSA, please send those to us in an email: lynjuve@msn.com. We always love to hear about your favorites as well.
Enjoy cooking this week with the huge variety of veggies from summer to fall!
Fennel Salad:
We made this simple salad last night with one bulb of fennel: thinly sliced fennel, lemon juice, olive oil and salt and pepper then let it sit for 20 minutes- fresh, delish and easy.
Another fennel recipe: https://zestfulkitchen.com/simple-fennel-salad-with-lemon-recipe/
Radicchio – please learn to love this vegetable! I insist.
Parsley: make this pesto, it is amazing:
WHAT’S IN PARSLEY PESTO? HERE’S WHAT YOU’LL NEED;
- Parsley
- Lemon juice
- Garlic
- Parmesan
- Pine nuts
- Olive oil
- Salt and pepper
HOW TO MAKE PARSLEY PESTO – STEP BY STEP
There are two ways to make pesto. The traditional way to make pesto is using a mortar and pestle, add all the ingredients to the mortar and grind and bash it into a paste. Some Italians in the north of Italy will even argue that if it’s not made in a mortar and pestle then it ain’t pesto (talking about basil pesto).
The other method and the one I use regularly for quickness is using a bowl and immersion (handheld) blender. I just add all the ingredients to a bowl and blend until smooth and thick. Done!
Daikon radish – pickle it!!! https://mykoreankitchen.com/pickled-carrots-and-daikon-radish/
Use your kohlrabi like this
Crispy Apple and Kohlrabi Salad
INGREDIENTS
- 2 small kohlrabi (about 1 pound, I used the green variety but purple would be prettier), cut into matchsticks about ¼″ wide
- 1 large Honeycrisp apple (about ½ pound), cored and cut into matchsticks about ¼″ wide
- ⅓ cup grated gouda cheese (optional, not shown)
- ¼ cup fresh tarragon leaves
- 3 tablespoons toasted sunflower seeds*
- Lemon zest, to taste
- 1 to 2 tablespoons olive oil, to taste
- 1 to 2 tablespoons lemon juice, to taste
- Flaky sea salt (like Maldon) and freshly ground black pepper, to taste
Cook Mode Prevent your screen from going dark
INSTRUCTIONS
- In a large serving bowl, combine the kohlrabi and apple matchsticks. Add the cheese, if using, and the tarragon leaves and sunflower seeds. Shave lemon zest liberally over the bowl (I probably used about half of a small lemon’s worth or more).
- Drizzle in 1 tablespoon olive oil and 1 tablespoon lemon juice, then sprinkle lightly with salt and black pepper. Use your hands to gently toss the salad, then add another drizzle of olive oil and lemon juice if the salad seems dry. Finish with another light sprinkle of salt and pepper and serve immediately.