CSA Week 3

In your share week 3:

Baby Turnips
Cabbage (Tuesday pickup)
Green Onion
Baby Bok Choy
Sugar Snap Peas

Half shares only:
Zucchini or Cucumber

Full shares only:

Salad Mix

We’ve taken a sudden jump in share size this week, and we could barely fit the full shares into the bags!  I wasn’t really planning on giving you all the vegetables, but then we had a lot of broccoli, and more peas than I expected, and we finally had enough carrots and I knew you’d all revolt if I didn’t get them in the shares soon.  So the result is lovely abundant shares for everyone!

New today are our carrots, which most of you already know and love.  Nelson, our long time carrot variety, got discontinued last year, and we spent the whole summer trying to find a replacement.  We only found one that rivaled Nelson for flavor, so that’s become our main carrot this year.  But it grows a little slower than Nelson and is less consistent in size and shape, so we’re starting late and won’t have quite as many as we have in the past.  We’re still trying out a few other varieties to see if we can find something better, or at least fill in some of the gaps for our new carrots.  But in the mean time, these are sweet, tender, and delicious.  I never bother to peel them, and while I don’t usually eat the greens some folks like to make them into pesto, roast them in with other veggies, or add them to a salad.  Carrots (and all roots) keep best with the tops removed in a plastic bag in the fridge.

Also new are baby turnips, which have become one of our most popular vegetables.  These aren’t your grandma’s turnips: also called salad turnips, these are sweet and creamy rather than spicy and starchy.  I mostly eat them raw, with hummous or on a salad.  They’re also delicious roasted or in soup.  Turnip greens are especially delicious and especially nutritious, and can be used like spinach.  I prefer them cooked, especially lightly steamed or sauteed with a little white wine and garlic, but they can also be added raw to salads and sandwiches.

Tuesday folks get a beautiful head of heirloom cabbage (coming soon for Thursday shares).  This is a particularly tender, sweet cabbage, but the dense head will hold well for several weeks in the fridge if you can’t get to it right away.  It makes a great slaw or taco filling, and cooks up beautifully in braises, soups, and stir fries.  If you want to preserve it longer, try fermenting your own sauerkraut (you could probably include the kohlrabi greens too).  I’m not a big ferment fan, so I’ve never done it, but I know lots of people who do and they say it’s easy.  There are lots of recipes and instructions online.

This is the first week we’ve given you a LOT of food, but try not to feel overwhelmed!  The carrots, peas, turnips, and kohlrabi can all be eaten raw, if you take a little time to separate them from their tops and cut them up into spears now, you’ll have easy snacks all week right in the fridge.  The broccoli, bok choy, and green onions can all be grilled or stir fried together, and there’s got to be at least one day you’ll be making rice or eggs and you can just throw the kale in with it.  If you have some kind of sauce on hand (peanut, tahini, pesto, chimichurri) that makes for easy flavoring and dipping.  Make a salad or two with the lettuce and some of those raw veggies you cut up earlier in the week, and make sauerkraut or do a roast with the cabbage.

Alice Waters’ Turnip and Turnip Greens Soup

Baby turnips are a wonderful cool-season treat. They have a delightful creamy texture and just a little bite. The greens are also both delicious and nutritious. I usually just use them raw on salad, but found this recipe in Alice Waters’ The Art of Simple Food to share with you. Serves 4 to 6.


Remove the greens from:

            2 bunches young turnips with greens

Trim and discard the stems from the greens and cut into ½ inch strips.

Slice the turnips thinly.

Heat 3 Tbsp butter or olive oil in a heavy pot over medium heat and Add:

            1 onion, sliced thin

Cook until soft, about 12 minutes. Add the sliced turnips with:

1 bay leaf

            2 thyme sprigs


            2 strips bacon or prosciutto, chopped (optional)

Cook for 5 minutes, stirring occasionally. Cover with:

            6 c chicken or vegetable stock

Bring to a boil, the reduce heat to a simmer and cook for 10 minutes. Add the turnip greens and cook for another 10 minutes or until the greens are tender.


Kale and Cabbage Slaw With Dijon Mustard Vinaigrette

By Diana Rattray for The Spruce Eats.  Still have parsley, cilantro, or fennel from last week’s shareThrow that in too!

4-6 medium leaves kale (lacinato)
1/2 medium head cabbage (green)
1/4 cup walnuts (pecans, or slivered or sliced almonds)
Salt to taste (kosher)
Pepper to taste (freshly ground)

For the Dijon Mustard Dressing:
2 teaspoons Dijon mustard (grainy, or more, to taste)

1 clove garlic (minced)
3 tablespoons white balsamic vinegar (or white wine vinegar)
1/3 cup olive oil (good quality extra virgin)

  1. Toast the nuts, if desired. Arrange the nuts in a single layer on a rimmed baking sheet. Bake whole, chopped, or slivered nuts in a preheated 350 F oven for about 8 to 10 minutes, checking and turning them frequently. Sliced almonds will take about half the time. Watch closely.
  2. Cut the middle rib out of each lacinato kale leaf. Roll the leaves up into a tight roll and slice them chiffonade-style into thin strips. Put the strips of kale in a large bowl. You should have about 2 to 3 cups.
  3. Cut the core out of the cabbage half and shred or chop the cabbage. Transfer the cabbage to the bowl with the kale.
  4. Toss the chopped nuts with the kale and cabbage.

Prepare the Dressing

  1. In a canning jar or bowl, combine the Dijon mustard, minced garlic, vinegar, and olive oil. Whisk or shake well. Add a dash of salt and some freshly ground black pepper, to taste.
  2. Drizzle 2 to 3 tablespoons of the Dijon mustard vinaigrette over the salad. Toss the salad. Cover and refrigerate until serving time.
  3. Serve with the extra dressing on the side.


  • A cabbage salad benefits from an hour or so in the refrigerator. The extra time adds flavor and moisture.
  • Add some thinly sliced fennel to the salad, if desired.
  • For extra color and flavor, add finely shredded carrot or Italian parsley to the salad.
  • Cook a few strips of bacon until crisp. Drain and add to the salad along with the nuts. Toss and dress the salad.


CSA Week 2

In your share week 2:

Beets or Broccoli
Sugar Snap Peas
Italian Parsley
Salad Mix
Green Onions

Full shares only:

Zucchini or Cucumber

Hopefully you enjoyed your first share and are ready for more!  There’s some repeats and a few new items this week (still no carrots, sorry!).  You’ve got more salad mix and green onions, and for most of you there are more sugar snap peas (if you didn’t get any last week, you got 2 this week).  Our peas are taking off fast, we went from 0 pints, to 20, to 50 in just a few days.  The plants are 8 feet tall and still growing, covered in peas and flowers, and ready to keep us all healthy and happy for weeks to come.  Unless downy mildew or enation take them over: in farming you have to enjoy the crops when you have them because you never know what’s coming next.

A new veggie today is fennel (coming to our markets next week), which I’m guessing is unfamiliar to many new members.  Fennel has a refreshing, sweet anise flavor and can be used just about anywhere you’d use celery.  I think of it as an aromatic vegetable, and it’s a great addition to soups, stuffings, and braises or roasted with potatoes and other veggies.  It’s also lovely raw, especially shaved on a salad, added to coleslaw, or made into a salad with orange and cinnamon.  The best part is the white bulb at the bottom, the stalks have good flavor but can be tough.  The leaves add color and contrast to a salad, but don’t have a lot of flavor in themselves.   Keep it in the fridge in a bag.

Everyone has either beets or broccoli today.  Beets have been a perpetually challenging crop for us, and we get lots of beautiful ones but also not so much.  This year, our first bed is looking like our best one, so I’m trying to get them in your shares right out of the gate.  Our beets don’t need peeling as the skins are very tender.  You can eat them raw, roasted, boiled, or grilled.  Beet greens are a real winner, too; they are extra nutritious with a fruity, earthy flavor.  I’m honestly not a huge beet fan, but I love the greens.  Cook them like kale or spinach, sauteed, steamed, or in soup.  Store beets in a bag in the fridge, if you won’t use them right away remove the tops and store them separately.

Our broccoli looks a little different than the hybrid types you see in the store, but in my opinion it is far better!  Broccoli’s flavor declines quickly after harvesting, so farm fresh is a world of difference from store bought (kind of like corn).  Most of the broccoli we grow is a variety called Piracicaba, which has much larger beads and a more open head than standard hybrids.  The stems are tender and delicious so they require very little prep time, and I absolutely love it.  Many of my customers compare it to broccolini.  I usually grill or roast it: if you have smaller pieces you can leave them whole, larger heads can be split lengthwise into spears.  Toss it with olive oil and salt and cook it at 400 degrees for 6 or 8 minutes.  It’s also great raw or steamed.

Everyone has Italian parsley today, so I’ll repeat my tutorial from last week.  I prefer Italian parsley to the curly type: I think it is more tender and flavorful. It’s excellent in pasta dishes, salads, pesto, or tabouleh.  You can use the leaves and the stems.  Parsley is also particularly nutritious (as are turnip greens and bok choy), so eat it up.

Full shares have heads of lettuce in addition to salad mix this week.  Most of you got some of our baby bibb heads, they are like tiny, dark red heads of romaine.  Some folks got red butter lettuce, with extra tender leaves and a butter center.  Both can be used in salads, sandwiches, wraps, or rolls; I’ve been making wraps with tempeh, kale, cilantro pesto, and fresh lettuce that are rocking my world.  I’ll include a recipe below for the tempeh!

Tempeh and Kale with Tahini Sauce

I started making this over the winter and it’s like a delicious umami bomb.  I can’t get enough!  I eat it with rice or quinoa or use it as a filling for wraps with lettuce and a fresh herb sauce, like the chimichurri below.  If you’ve never used tempeh, you can get it at Trillium and probably most other grocery stores in town. 

Cut into 1/2 inch cubes:

1 12 oz package tempeh (I like Surata’s mulitgrain tempeh)

Toss with:
1 1/2  Tbsp canola oil
1 Tbsp soy sauce
1 tsp sugar
1/2 tsp salt
2 tsp smoked paprika

Heat 3 Tbsp canola or coconut oil in a large skillet over medium heat.  Add seasoned tempeh and:

1 bunch green onions, coarsely chopped
3 cloves garlic, minced

Cook, stirring frequently, until onions and tempeh are starting to brown, about 10 minutes.  Add:
1 bunch kale, cut into thin ribbons
2 tsp soy sauce

Continue to cook until kale is tender and tempeh is browned, another 6 to 8 minutes.  Season with salt and pepper to taste.

Meanwhile, whisk together:

2 tsp fresh lemon juice
3 Tbsp tahini

As mixture thickens, whisk in 1 – 2 Tbsp cold water to thin it out.

Add tahini mixture to tempeh and kale.  Stir and cook for another minute or two and serve hot.


This is a popular Argentine sauce that’s great with everything.  If you still have parsley or cilantro left from last week, this is a great way to use them!  This goes well with my tempeh and kale above.

1 cup (packed) fresh Italian parsley

1/2 cup olive oil

1/3 cup red wine vinegar

1/4 cup (packed) fresh cilantro

2 garlic cloves, peeled

3/4 teaspoon dried crushed red pepper

1/2 teaspoon ground cumin

1/2 teaspoon salt

Puree all ingredients in processor. Transfer to bowl. (Can be made 2 hours ahead. Cover and let stand at room temperature.)

Braised Fennel with Pomegranate

This recipe is from Martha Stewart.  She has an incredible slideshow of fennel preparations with accompanying recipes, I suggest you check it out here!  In fact, Martha Stewart has great suggestions for all kinds of vegetables, which is a great resource for using your CSA share.  A chef friend told me that her recipes are extremely well vetted and written, and they always look great to me.

1. Heat a large skillet over high; add olive oil and fennel in a single layer (work in batches, if needed). Season with salt and pepper; cook until browned, 2 minutes a side. Add garlic, orange juice, broth, and pomegranate juice. Bring to a boil; cover and simmer, turning once, until tender, 8 minutes. Uncover; cook on high until liquid is syrupy, about 3 minutes. Transfer to a plate; let cool 5 minutes. Serve, sprinkled with mint, fennel fronds, hazelnuts, and pomegranate seeds.

CSA Week 1

Hi folks and welcome to your first share notes!  Since we have a few new share types this year, I may switch up the format of the notes a bit.  For folks with the flex share, we’ll be listing the contents of the classic share below.  Your choices will vary, but this will give you a good idea of what’s new, what’s abundant, and what’s fading out as the season goes on.

In your CSA week 1:

Green Onion
Baby bok choy
Salad Mix

Full shares only:

Italian Parsley

Some shares only:

Sugar snap peas

So many delicious greens!  It has felt like summer and the farm is moving fast, but it’s still early for our coastal crops.  We’ve got lots of delicious fresh green vegetables, which really are my favorite kind.

This spring has been amazing.  The warm, dry weather has warmed up the soils faster than ever, allowing our crops to take off.  Our new field is now in its 3rd year of production and is really coming into its own.  It takes years to transition soil from perennial meadow to annual vegetables, and it’s finally starting to be consistently productive.  We’ve invested in additional greenhouse space and more heated surfaces for seed starting, and that’s paying off in earlier harvests.  But the lack of rain is worrying, for our fields and for the forests and wildlife surrounding us.  The river is extremely low for this time of year, and fire risk is a real worry.

But more about the vegetables! The salad is all in the new field, and it’s been productive and beautiful this spring.  We should have lots for you in these first few weeks (and throughout the summer). If you haven’t had our salad mix before, it’s a blend of baby lettuce, nutty greens like bok choy, and some spicy mustards.  Unlike salad mix you buy in the store, it keeps well for a week or more.  Just keep it in its plastic bag in the fridge and eat it by itself, with your favorite dressing, or in sandwiches or wraps.  In fact, keep store everything in today’s share (and more vegetables we give you) in a plastic bag in the fridge.

Baby bok choy has been especially abundant, and you have either a lovely head or a bag of loose leaves.  I would probably grill or stir fry it with soy sauce and ginger:  make sure to eat the succulent stems.  You could also eat it raw, try slicing it up and mixing it into a cold noodle dish.

Today’s kale is the first of many bunches to come: kale is a constant friend throughout the season.  We grow two types: red Russian has wide, frilly leaves with purple stems, and the Tuscan is dark blue green with bumpy texture.  I find the red Russian is more sweet and tender and better suited for salads and quicker cooking.  The Tuscan has a bit more body and holds up better in a soup or casserole, and its bumpy texture is great for catching sauce.  But both are versatile and can be used in all kinds of ways!

A new vegetable for many is kohlrabi: the funny looking bulb with big green leaves.  I love kohlrabi, and I usually slice it raw and eat it sprinkled with salt, dipped in hummus, or wrapped in a sushi roll.  It needs to be peeled and the tough bottom part cut off, the fleshy part of the bulb is the part you want.  Kohlrabi has a sweet flavor like a broccoli stem, and it’s crunchy and juicy.  If you don’t want to snack on it, you can include it in a stir fry, grill or roast it with olive oil and salt, or pickle it.

You can also use kohlrabi greens, they will be closer in texture to cabbage and benefit from slower cooking methods like braising.  You can also eat your radish greens, they could be stewed in with kohlrabi greens, or I more often throw them in a stir fry or cook them with rice.  I don’t like them raw so much because of their prickly texture.

  This week’s cilantro I think is the nicest we’ve ever grown.  I use the stems as well as the leaves.  Add cilantro to raw dishes or at the end of cooking to preserve its aromatic flavor.  Full shares also have Italian parsley, which looks a lot like cilantro.  If you’re not sure which is which, smell or taste them!  I prefer Italian parsley to the curly type: I think it is more tender and flavorful. It’s excellent in pasta dishes, salads, pesto, or tabouleh.  You can use the leaves and the stems.  Parsley is also particularly nutritious (as are turnip greens and bok choy), so eat it up.

Lots of crops are just on the verge but we don’t have quite enough for everyone.  We picked our peas for the first time today and included them in some shares, but there’s lots more coming!  They are now about 8 feet tall and completely covered in flowers and fruits.  These are sugar snaps, the kind you eat whole (no shelling).  They are extra sweet and one of our favorite crops.  Other crops coming soon are zucchini, cucumbers, broccoli, and basil.  Carrots, unfortunately, will be a little late this year, don’t expect to see them in your share until later in July.  We were a little late getting them in because of April rains, and we our new variety is a bit slower than our old one (which was discontinued).  But we have lots planted and they’ll be worth the wait!

Savory Herb Salad Dressing

I always have some variation of this in my fridge.  This one is inspired by the flavors of chimichurri.  I make my salad dressing in a quart mason jar with an immersion blender, but you could also do it with a whisk or in a food processor.  If mixing by hand, chop the herbs finely!  I like this dressing on a salad with sharp cheese, pecans, and fresh or thawed blueberries.

Put in a wide mouth quart sized mason jar:

1/4 c olive oil
1/2 tsp salt
3 cloves garlic, peeled
Juice of 1 lemon (about 1/4 cup)
1/2 bunch parsley, roughly chopped
1/4 bunch cilantro, roughly chopped
1 green chili, seeded, or 1/2 tsp powdered green chili (optional)

Blend with the immersion blender until smooth and emulsified.  Stores for a couple of weeks in the fridge.

Pesto dressing: Replace the parsley and cilantro with 1/2 bunch of basil and replace the green chili with 2 Tbsp grated parmesan
Sage Caesar: Omit the chili, replace the parsley and cilantro with sage.  Add 2 Tbsp grated parmesan and a few anchovies.
Cilantro dressing: Replace the parsley with cilantro and replace half the lemon juice with lime.

Kohlrabi Pickle Chips

I like kohlrabi raw so much that I have yet to actually make anything with it that I like more. These easy pickles would maintain the appealing texture of kohlrabi, but dress it up a little. This recipe can also be used with cucumbers.

Peel and thinly slice:

1 ½ to 2 lb kohlrabi

            3 small onions

Mix together:

¼ cup pickling salt

            1 quart ice water

Pour this over the vegetables and soak them for 3 hours.

Drain them, rinse them, and place them in a bowl. Bring to a boil:

2 c vinegar

            2/3 c sugar

            1 Tbsp mustard seeds

            1 tsp celery seeds

            ¼ tsp turmeric

Cook for 3 minutes and pour it over the vegetables. Cool, cover, and refrigerate for 3 days.

Miso Soup with Kohlrabi, Greens, and Scallions

This is light and nutritious. I like barley (red) miso, but this would also be good with chickpea (white) miso. You can also add some fresh or dried seaweed to make the soup even healthier. Serves 2 to 4.


Heat 1 Tbsp vegetable oil in a medium saucepan. Add:

            ½ bunch scallions, chopped

Sautee 3 or 4 minutes, until the scallions begin to wilt, and add:

            1 kohlrabi bulb, diced (cut off the bottom bit first)

Sautee about 5 or 6 minutes, then add:

            4 cups water or vegetable stock

            2 cups greens, chopped (turnip greens, komatsuna, kale, radish greens, bok choy…)


Bring to a boil, then turn down the heat and simmer a few minutes until the kohlrabi is tender. Remove from the heat.


Put about ¼ cup of the hot water into a mug and stir in 3 Tbsp red miso (or 4 if using white miso), until all the chunks have mixed into the water. Add this paste back into the soup, stir, and taste. Add a little more miso or water if necessary. Mix in ½ cup scallions, chopped, and serve.

2018 CSA Registration now open


Hopefully you will be happy to hear that CSA registration is now open for 2018.  This spring is already shaping up to be a whole different world than last year.  Sap is flowing in plants all over the farm and our very first greenhouse salad is already popping.  Last year’s 160″ of rain feels long ago, and I’m excited to start fresh in a new year.

We are again offering full and half shares of delicious, fresh seasonal veggies.  I expect the share contents to be similar to last year, though hopefully we’ll have an easier season and will be able to give you a little more variety.  Last year’s cold spring affected some crops all the way through the season, so hopefully this year we’ll get off to a better start.


Our CSA members are hugely important to the farm.  Your support keeps us going all season long.  I hope you will be back!

What’s new in 2018

New! CSA Flex Part time shares:

If you want to commit to local, healthy eating but have trouble with the weekly CSA schedule, this may be for you.  Sign up for either 10 or 15 weeks, half or full share.  Show up to any of our farm stands or market booths and pick out 6 (half) or 10 (full) items from the stand.  Come any 10 or 15 weeks between July and November, no need to schedule them.  We will track how many weeks you’ve used so you don’t have to. 

Gone for the month of August?  No problem!  Hate kale and love cucumbers?  Take whatever you want!

Learn more

Home delivery:

We are expanding home delivery and making it more affordable.  Now for just $3 a week you can have your share delivered directly to your home or work.  Team up with a friend to make it even cheaper: we will drop multiple shares at the same location for the price of one.  Home delivery is available in Lincoln City, Neskowin, and Pacific City, though some remote addresses may not be eligible (just ask to make sure).  We will deliver to Gleneden Beach if we get enough requests.

Lincoln City pickup changes:

This year, our only Lincoln City pickup site (other than home delivery) will be our farm stand at the Samaritan North Lincoln Hospital cafeteria on W Devils Lake Rd.  The hospital farm stand will be on Thursdays, time TBA but probably 11 to 2.  You’ll be able to pick up your share and stock up with some extra goodies at the same time. 


It was a hard decision to make this change, as I realize it narrows the options and pickup window for our Lincoln City members.  We’ve enjoyed working with both Trillium and the Community Center, and their staffs have been extremely accommodating in hosting the pickups.  But we have had too many problems, including several shares being stolen or vandalized last year.  It’s difficult to organize the drops and deal with the challenges of an unattended, remote pickup.  We’ve coupled the change with a drop in the price of home delivery, so please consider that option if the hospital stand isn’t convenient for you!  Remember, you can share drop offs with friends or neighbors to cut the cost of home delivery.  Please talk to me if you have any questions or feedback about this change.

Online Payment:

I’ve eliminated the fee for credit card payments through PayPal.  I’ve resisted because the processing fee of 2.7% is actually a significant expense: it costs us $16 for every full share paid for by Paypal.  But I personally use Paypal and credit cards all the time in my shopping, and it’s time to give in to the zeitgeist.  We do prefer a check, because it saves us money and doesn’t cost you extra.  But feel free to use Paypal if that is easier for you.

Thanksgiving Shares:

Sign up now to lock in the best price on Thanksgiving shares: $35, goes up to $40 March 15.  Our final share of the season is extra large and stocked with storage crops to last members after the CSA ends.  We offer these as a stand alone share, available to members and non-members alike.  The farmers will choose what is in the share and bag it for pickup or delivery.

Our final shares are usually a steal: 2016’s was double the retail value of the contents!  Depending on our harvests, we aim for this share to be a 15-25% savings.

Pickup will be the Tuesday before Thanksgiving at the farm, or get your share delivered in Lincoln City, Neskowin, or Pacific City (some addresses may not be eligible).


Thanksgiving Shares

In your share:

Winter Luxury Pumpkin
Winter Squash
Eggplant or Green pepper
Brussels Sprouts or Salad
Fresh Herbs


Happy Thanksgiving!  We’ve finally made it to the end of the season and your farmers are ready for a break.  We have a beautiful, bountiful share for you today, with some goodies for your Thanksgiving table and beyond.


Storage: The squash and pumpkin will keep at room temperature on the counter for at least a couple of weeks.  The pumpkins and butternut squash should probably be used pretty soon, if you have a delicata or golden acorn they are fine for a few months.  Potatoes can be kept at room temp or colder, but be sure they’re not exposed to light.  Everything else should be kept in a bag in the fridge.  Carrots and yacon will keep for months in the refrigerator.  If you don’t plan to use up the herbs in the next week or so, the easiest way to store them is to dry them.  I just leave them out by my wood stove and they dry out pretty well within a few days.


Using your share:

Yacon (pronounced yah-CONE) is a member of the sunflower family from the Andes.  This is the tuberous vegetable that looks like a sweet potato, oblong with dark skin.  We like to eat it raw, and it is sweet, tender, mild flavored, and juicy.  Think of jicama, asian pear, or even a cucumber.  We most often slice it up and eat it plain as a refreshing snack or side dish.  I like the flavor of the skin (it’s earthy and somewhat bitter), but you may prefer it peeled.


Your heirloom winter luxury pumpkin makes the most fantastic pumpkin puree and pie: flavorful, sweet, and velvety.  I’ve used the puree to make pies, soups, risotto, and more.  They are also delicious to roast and eat with butter or other toppings, although I think their texture is better pureed.  You also have another type of winter squash, either butternut (tan), delicata (oblong and striped), carnival (mulitcolored striped) or acorn (golden).  These can all be roasted, added to hashes or stir fries, turned into sweet breads or pies, or used for soup.  For pumpkins or winter squash, cut them in half, put them in a pan with a bit of water, and roast at 375 until a fork goes through it easily.  To make puree, scoop out the seeds, peel off the skin, and use an immersion blender, food processor, blender, or potato masher.


Our potatoes and carrots are both extra yummy.  You either have yellow finn or fingerling potatoes, which are both buttery, all purpose potatoes good for roasting, mashing, or whatever you like.  This year we’ve had the most beautiful and abundant fall carrots, so you get lots!  Our carrots are great raw or cooked, and I never worry about peeling them.


The shallots are fresh out of the field, so they probably look different than what you’re used to.  They haven’t dried down to have a papery skin and still have some of their greens on them.  I like to use the tops along with the shallots, or they make a great addition to turkey stock.  Since they have been sitting in the rain, it’s a bit gooey where the bulb meets the greens.  I usually just peel this back and use the good parts, but if you don’t want to deal with it you can just cut off the tops at the bulb.  Shallots are extra savory but can be used much the same way as onion: they are great in stuffings, soups, and all kinds of dishes.


We’ve included the last few eggplant or some green peppers in your share as we clean out the greenhouse.  The green peppers are thin walled bell peppers, not spicy even though they look a bit like chilis.  The eggplant are the long, thin, Japanese type, which are similar to the more familiar Italian type.  I use them skin and all, especially with these since they are pretty small.  I like it roasted or grilled and eaten on top of or beside just about anything, but it’s also lovely in stir fries and curries or turned into baba ganouj. To prepare them, cut off the stem end and either slice them into slabs or chunks.  Eggplant absorb quite a bit of oil in cooking, so some people like to salt them and let them sit for 15 or 20 minutes to cut down on that.


For Thanksgiving we’ve included a little bag of herbs, containing fresh thyme, sage, and bay.  These are all great with turkeys, soups, and stuffings.  For all three, you want to use the leaves and leave the woody stems (the tips of the thyme and sage should be succulent and tender enough to eat).  Bay is typically added to your aromatic vegetables (onions, carrots, celery) at the beginning of cooking, then removed just before eating.  It has a lovely, piney flavor.  Just one leaf is enough for most dishes, and the rest of the leaves will keep dried and sealed for a year.


Finally, we have delicious greens.  The kale is mostly red Russian, my favorite variety.  It’s sweet and tender, especially so since we got a hard freeze on Saturday night.  It is wonderful cooked or raw, and I usually eat the stems along with the leaves.  You also have either salad mix or Brussels sprouts.  Our salad mix is very fresh and should keep well for a week.  It’s a mix of baby lettuce, nutty greens like mizuna and bok choy, and a bit of spicy mustard and arugula.  If you think you hate brussels sprouts, it might be because you’ve never had fresh ones cooked well or it might be genetic (some people have a gene that makes them taste like aspirin).  Ours are super fresh and nutty and delicious any way you make them.  I often roast them, either whole, halved, or shredded, and more recently I’ve gotten into sauteing them with leeks or shallots.  They’re also good raw, steamed, or braised.


Thanks for a great season and have a great holiday!

Grandma Ivah’s Pumpkin Pie

This recipe comes from the Seed Savers Exchange blog.  They describe our Winter Luxury pumpkins as “Pumpkin Pie’s Dreams Come True”.  

To make the pumpkin puree:
Roast the pumpkin whole or in half in a 350 oven, with a few holes cut in it as steam vents.  It is ready when it slumps and a fork pokes through easily.  Let it cool enough to handle, then scoop out the seed and guts and peel the skin away from the flesh.  Mash the flash or run it through a food processor to make a smooth puree.

To make the crust (enough for 2 pies):  
Using your fingers or a pastry blender, mix together 12 Tbsp (1 1/2 sticks) butter and 2 c all purpose flour until mixture is crumbly.  Chunks should be no bigger than a pea.  Gradually add up to 1/2 c ice water and gather dough until it just forms a cohesive ball.  You may not use all the water!  Divide into two balls, flatten slightly into disks, and chill for at least 2 hours.

To make the pie:

1 ½ cup pumpkin puree
¾ cup sugar
½ teaspoon salt
1 – 1 ¼ teaspoon ground cinnamon
½ – 1 teaspoon ground ginger
¼ – ½ teaspoon ground nutmeg
¼ – ½ teaspoon ground cloves
3 eggs
1 ½ cup milk (preferably whole)
2/3 cup (about 6 ounces) evaporated milk


Preheat oven to 400°F. Prepare pie plate with a single pie crust.

Mix pumpkin puree, sugar, salt, and spices.  In a separate bowl combine eggs, milk, and evaporated milk.

Blend milk mixture into pumpkin mixture (texture will be very thin).

Pour into pie crust. Bake for 50 minutes or until the center of the pie has begun to set.  The pie will continue to set as it cools to room temperature.

Roasted Brussels Sprouts

This is very easy and is my favorite way to eat Brussels sprouts. If you’ve never liked Brussels sprouts before, I suggest trying this while they are still very fresh and see if you change your mind. Serves 4.


Preheat the oven to 400.   Spread 1 lb Brussels sprouts in a baking dish so that they are one layer deep. Leave small ones whole and halve or quarter larger ones so all the pieces are a relatively uniform size. Stir together with:

3 Tbsp olive oil

            2 tsp balsamic vinegar

            Salt and pepper

            A sprig of rosemary

Roast, stirring occasionally, until the sprouts are tender and the outsides have begun to caramelize, 20 to 35 minutes depending on the size. Remove the rosemary sprig and serve.

Wintergreen Farm Kale Salad

Kale is excellent raw, especially if nights have been frosty. The frost changes the chemistry of the leaf and makes it extra sweet. When I worked at Wintergreen Farm, this salad was a favorite among the crew. The dressing is strongly flavored, with raw garlic and lemon. If you don’t like raw garlic, you can try roasting it first, reduce the amount, or omit it altogether. Serves 3 to 6.


To make the dressing, mix together:

3 Tbsp olive oil

            Juice of 1 lemon

            2 cloves garlic, chopped finely or crushed

            salt and pepper

Remove the stems and rip into bite size pieces:

            1 bunch kale

Toss in a bowl with dressing and:

1 avocado, sliced

            ¼ c feta cheese, crumbled

CSA Week 20: Final Share!

***This is your final share.  Please return any bags you have remaining, and bring this bag back to your drop site within one week.  Thank you for being a member of the Corvus Landing CSA! ***

In your share week 20:

Butternut Squash
Cabbage or Kohlrabi
Tomatoes (Some sites only)

Full shares only:


This is it, our final share for the season.  It’s been a good fall for growing things, but just this week we’re seeing a decline in several crops.  So that’s a good time to wrap up the CSA.  We will still be open Tuesdays 9 to 2 at the farm stand until November 21.  And we have great Thanksgiving shares planned for those of you who have signed up!  Those shares are still available here if you want to get in on the goodness: we will close sign up on Friday, November 17 (or earlier if we fill up).

The only new item today is a butternut squash.  Butternuts are lots of people’s favorites, but they are typically a longer season squash and more difficult to grow here than acorns or delicatas.  We’ve found a couple of good early varieties, but even so they are a little under ripe this year.  They will be a little less sweet than other butternuts you may have had, but they do have a wonderful nutty flavor and creamy texture.  I cook butternut squash like other squash, though I find the skin a little tough and don’t usually eat it.  I either cook them in halves and peel off the skin when they are cool, or I peel them with a knife or peeler, cube them up, and roast them like potatoes.  Butternut squash will store well at room temperature for several weeks.

Our yacon crop is lighter than last year’s, so only full shares get it today.  You can read more about yacon in last week’s share notes if you missed them, but here’s a reminder of the basics: eat them raw and store them in a bag in the fridge!

We have tomatoes for many of you today, and also our last field cilantro (our greenhouse rotation may or may not be ready in time for Thanksgiving).  It’s nice to still have these summery flavors, and to try using them in different ways with all the fall veggies.  I love using squash to make a creamy sauce for pasta or risotto, and adding a couple of tomatoes does a lot to boost the flavor and thin out the squash a bit.

I’m sure most of you aren’t keeping track, but I like to let you know that this year’s share was a great value.  Full shares saved nearly 15% on the retail value of the produce, and half shares saved about 10%.  And that was even with our late start and wet, wet spring!  We tried to make it up to you by including extra basil and tomatoes and adding an extra week at the end, and the numbers worked out to be a great deal for you.

When we are out there harvesting a little of everything every day, it’s easy to forget the scale of what we do.  So I like to look at our aggregate numbers at the end of the season, and I thought you might enjoy sharing a few of those.  This year’s CSA got:

  • 414 pounds of green beans
  • Over 700 pounds of tomatoes
  • Over 300 pounds of salad mix
  • 430 pounds of winter squash
  • 350 pounds of zucchini
  • Over 1000 pounds of carrots
  • 646 bunches plus 40 pounds of basil
  • And so much more!

As a CSA member, you share the bounty and share the risk.  These numbers reflect the crops that were abundant and successful this year, while we unfortunately had fewer beets and onions and so did you.  I’m sure you found yourself occasionally overwhelmed by basil or green beans (believe me that I shared your feelings), but hopefully it inspired you to come up with new ways to eat them, or to share them with friends and family, or to find a good way to preserve what you didn’t use.  This is what eating seasonally is all about!


And speaking of risk, please know that the CSA was essential to us this spring.  Without your early season payments, this rainy spring would have been devastating for the farm.  Several of our early crops failed entirely and we had to back out of several markets since we had nothing to harvest.  The vast majority of our expenses occur up front, and it takes months before we can make that money back and save enough to get through to the next spring.  Losing our early harvests would have been much more stressful without the financial support and investment of our CSA members.  So I want to thank you for your commitment to us and for supporting local agriculture!


2018 CSA signup will begin probably in early February.  I hope you will come back for another season.  Buen salud!

Butternut-and-Boursin Shells

Herby, garlicky, creamy Boursin cheese amps up the flavor in this meatless pasta.  Did you know that Nestucca Bay Creamery now has a storefront in Cloverdale, open Fridays and Saturdays?  Try one of their fresh, local cheeses in this recipe!  Source: Martha Stewart Living, December 2016

  1. Preheat oven to 425 degrees. Using the large holes of a box grater, shred squash until you have 5 cups; cut remaining squash into 1/2-inch cubes (about 4 cups). On a rimmed baking sheet, toss squash cubes with 1 tablespoon oil; season with salt and pepper. Spread in a single layer and roast until tender and browned, about 25 minutes.
  2. Meanwhile, cook pasta in a large pot of boiling salted water according to package instructions. Drain, reserving 1 1/2 cups pasta water. Heat a large straight-sided skillet over medium-high. Add remaining 2 tablespoons oil and shredded squash; cook, stirring occasionally, until caramelized in spots, 10 minutes. Transfer to a blender with reserved pasta water and half of cheese; blend until smooth.
  3. Return blended sauce to skillet; stir in pasta and roasted squash. Season with salt and pepper. Serve immediately, topped with arugula, hazelnuts, small dollops of remaining cheese, and a drizzle of oil.


From The Victory Garden Cookbook by Marian Morash. This dish, in its many variations, is traditionally eaten in Scotland and Ireland at Halloween. It is like a hearty, kale and leek filled mashed potato dish. To save butter and time, you can choose to omit the browned onions at the end. Serves 4 to 6.


Roughly chop

            1 ½ lb potatoes

into evenly sized pieces. Put in a saucepan and cover with cold water. Bring to a boil and cook until tender, about 15 to 20 minutes. Drain and mash the potatoes.

Meanwhile, heat 2 Tbsp butter in a frying pan and gently stew until tender

            1 c finely chopped leeks


            1 lb kale, stems removed and finely chopped

Saute over high heat, stirring to evaporate excess moisture. Turn the heat to low, add 2 Tbsp butter, and slowly cook the leeks and kale 5 to 10 minutes longer. Season with salt and pepper to taste. Whip this mixture into the potatoes, along with ½ to ¾ cup milk or half and half.

In a small frying pan, heat 4 Tbsp butter and brown:

            ½ c finely chopped onions

Mound the potatoes on a dish and make a depression in the center. Pour the browned onions and butter into the well until they spill over the side.

CSA Week 19

*** 1 more week!  Final share is November 7 or 9.  Thanksgiving shares still available, price goes up after today!***

In your share week 19:


Full shares only:

Italian parsley
Tomatoes or Broccoli


We’re almost to the end of the season, with just 1 week left of the CSA.  But I’m happy to offer 2 new items today (3 for full shares): yacon, leeks, and parsley.  If you were in our CSA the last 2 years, you may remember yacon.  But if you are a new member, this may be a whole new vegetable for you.


Yacon (pronounced yah-CONE) is a member of the sunflower family from the Andes.  This is the tuberous vegetable that looks like a sweet potato, oblong with dark skin.  I strongly recommend eating it raw: it is sweet, tender, mild flavored, and juicy.  Think of jicama, asian pear, or even a cucumber.  We most often slice it up and eat it plain as a refreshing snack or side dish.  I like the flavor of the skin (it’s earthy and somewhat bitter), but you may prefer it peeled.  It will brown soon after cutting, you can toss it with a bit of lemon juice to keep it white.  It can also be cooked, but I honestly haven’t found a way to cook it that’s much good, and it’s so delicious raw that I gave up trying.  Some people like to juice it (we recommend peeling it first).  Store it in the fridge in a plastic bag, it will dry out and soften if left on the counter for long.


Here is a link to a more in depth article about yacon in Mother Earth News.  One thing worth noting is that yacon’s sweetness is from inulin, which makes it extremely low in calories and a better choice for diabetics.


New today are leeks, which are one of my favorites but aren’t our most productive crop.  Leeks are milder than onions and have a savory flavor all their own.  I love to use them in soups, sautes, and braises.  I use the whole leek, greens and all, and I don’t usually find ours to be too tough.  We have peeled and washed them, but leeks are notorious for catching soil in their many leaf bases.  You will probably want to give them a good rinse before using them.  Typically I slice them lengthwise, lay them cut side down, and slice them into thin half moons.  If you don’t want to cook with the greens, they are a great addition to stock.


Full shares have Italian parsley, which is usually a regular item in the CSA but just hasn’t pulled it together this year.  We had a lot of trouble getting it started, with birds eating nearly every seedling I planted.  But I have enough for a few folks today.  I prefer Italian parsley to the curly type: I think it is more tender and flavorful. It’s excellent in pasta dishes, salads, pesto, or tabouleh.  You can use the leaves and the stems.  Parsley is also particularly nutritious, so eat it up.


We have one last kohlrabi bulb for everyone today, and they are huge!  These are a fall storage variety, so they will keep well in the fridge if you don’t use them right away.  They tend to be a little less sweet and juicy than the quick-growing summer bulbs, so I generally prefer to cook them, though they are still good raw if you prefer.  I love kohlrabi in soup, like the kohlrabi-cheese soup below, or chicken noodle.  I also like it roasted, by itself or with cauliflower and potatoes.  Try substituting it for broccoli or cauliflower in a recipe you already know and love: it works pretty well!  Remember, it needs to be peeled, and you can also eat the greens.  To keep the bulb longer, remove the greens and store them separately.


Next week will be your final CSA share (unless you are signed up for a Thankgsiving box).  I hope you’ve enjoyed it and will be back next spring.

Yacon Grapefruit Salad

Okay, this recipe from Marthastewart.com originally called for jicama.  But it is delicious with yacon: the bittersweet grapefruit and sweet apple are a great complement to the mild crunchy yacon.

1 red grapefruit, peel and pith removed
1 navel orange, peel and pith removed
3 tablespoons freshly squeezed lime juice
4 1/2 teaspoons finely chopped fresh cilantro, plus leaves for garnish
1/4 teaspoon crushed red pepper, flakes
1/4 teaspoon coarse salt
1 large or 3 to 4 small yacon, peeled and cut into thin matchsticks
1 medium Granny Smith apple, cut into 3/4-inch chunks

Working over a large bowl, carefully carve out sections of grapefruit and orange from membranes using a paring knife, letting sections fall into bowl and reserving membranes. Transfer juices to a small non-reactive bowl; squeeze membranes into bowl. Discard membranes.

Add lime juice, cilantro, red pepper flakes, and salt to the small bowl with the juices; stir to combine. Add jicama, apple, and cucumber to the large bowl with the fruit. Pour juice mixture over fruit mixture. Gently toss to coat. Let salad stand for 10 minutes before serving.

Kohlrabi Cheese Soup with Bacon

I had this at Hearth and Table, and it was delish.  I looked for a recipe online and found one at the CSA for Three blog.  She says: Kohlrabi tastes kind of like broccoli, so I thought, why not use a broccoli cheese soup recipe and sub in kohlrabi? I made some modifications, and I used both the bulbs and the greens in this recipe. It came out great!

4 slices bacon
1 cup chopped onions
fresh ground pepper
Pinch nutmeg
1-2 cloves minced garlic
1/2 teaspoon chopped fresh thyme leaves
3 tablespoons flour
3 cups chicken stock
1 lb (ish) peeled and cubed kohlrabi bulbs
1 bunch kohlrabi greens, stemmed and sliced
1/2 cup cream
1 1/4 cups shredded cheese – I used chihuahua
1/4 cup Parmesan cheese
1 tbsp butter

Render the bacon in a dutch oven and remove and crumble the bacon. Saute the onions in the bacon fat until soft, about 5 minutes. Add the garlic and thyme, season with pepper and nutmeg, and cook for another minute or so. Add the flour and stir until well-distributed and slightly browned. Slowly stir in the broth and bring to a boil. Allow to thicken just a little, then add the chopped kohlrabi root. Lower to a simmer and cook for 10 minutes covered, stirring occasionally. Add the greens and stir, cover again for a few more minutes until the root is soft and the greens wilt.

Puree the soup in a blender or with an immersion blender. Return to pot and add cream, and add cheese and butter when hot enough to melt, stirring to distribute. Serve and sprinkle with crumbled bacon.

End of Season, Bulk Carrots

One more week of the CSA! Your final share will be on November 7 or 9. Thank you for being a member, I hope that you will be back next spring. Please return all bags that you have at home. Next week, consider bringing a bag and transferring the contents of your final share at your drop site so that you don’t have to remember to return your bag.

We are offering a bulk carrot special for delivery with your final CSA share. You can order them by emailing me at carolina@corvuslanding.com or calling 541-418-2281. Carrots are sold in 5# bags.


  • 1 bag is $12.75, or 15% off our retail price
  • 2 bags $12 each, 20% off retail price
  • 3 or more bags $11.25 each, 25% off retail price


Thanksgiving shares are still available! The price is $45 for a box full of local veggies for your Thanksgiving table and storage crops to last into December. Visit our website or call for more information and to sign up.


Thank you for being a member of the Corvus Landing CSA!

CSA Week 18

*** 2 more weeks!  Final CSA is November 7 and 9.  Thanksgiving shares still available, price goes up at the end of the week.***

In your share week 18:

Gill’s Golden Pippin Acorn Squash
Yellow Finn Potatoes
Saute Mix

Full Shares Only:

Broccoli or Salad Mix
Cilantro or Beets

That was some rain this weekend.  Fortunately, our cover crop did its job and we had minimal erosion in spite of 9″ in 48 hours.  Our river was raging!  Monday’s harvest was a bit on the muddy side, but the sun this week should give all the crops a nice boost and some more fall growth.

We’re switching up your greens a bit today.  Instead of kale or salad, we’re including a bag of saute mix.  These are overgrown salad greens, including baby kale, mustard, mizuna, and komatsuna.  You can eat it as a robust salad (those mustards are pretty hot!) or cook it up like kale.  I think our saute mix has great flavor and adds some nice color to your meals.  I usually chop it coarsely before cooking, but you can also just use the leaves whole.  The mustards lose their heat when cooked, but still have a nice pungent flavor.

We have another kind of squash today, an old Oregon bred variety called Gill’s Golden Pippin.  We find it is more like a delicata in flavor than a typical acorn, and its small size makes it easy to portion.  The skins are tender and tasty, so I wouldn’t bother peeling them.  Typically I slice them in half lengthwise and scoop out the seeds.  I either roast the halves face down in a pan with a bit of water (375 until a fork goes through easily, about 30 minutes), or slice them into half moons, toss with oil, and roast them on a sheet pan until they are soft and caramelized. Store them at room temperature or use them as a decoration until you’re ready to eat them.

Otherwise we have more of our staple carrots and potatoes.  We have lots of good-looking fall carrots out there, so I hope to have bulk bags available for the last few weeks of farm stand.  We’re making progress on the mountain of potatoes in our garage, hopefully we won’t go into winter with too many.  We will also have them available in bulk at the last couple of farm stands.  I hope you enjoyed last week’s shallot, and here’s another for you.

Baked Acorn Squash with Bacon and Rosemary

This is a simple but flavorful way to cook squash. Originally made with Carnival Squash, but I’ve adapted it to work for our acorns.  From the blog Angie’s Recipes.


2 Acorn squash

Salt and black pepper to taste

¼ lb Smoked bacon, diced

2 Tbsp Olive oil

1/2 tsp Dried rosemary

2 Garlic cloves, minced

1/4 tsp Nutmeg

1 tsp Sugar


Preheat the oven to 375F. Cut carnival squash into halves, scoop out seeds and fibers, and cut each half into two chunks. Place them cut-side up on a shallow baking tray. Sprinkle some salt and black pepper.


Dice the bacon and combine with olive oil, rosemary, garlic, nutmeg and sugar in a bowl. Divide the mixture among the carnival chunks. Bake in the middle of the hot oven for 25-30 minutes.

Moroccan Carrot Salad with Ginger

Another gem from Alice Waters’ The Art of Simple Food. She recommends giving the salad time to marinate and absorb the flavors of the spices before serving. Serves 4.

Julienne (matchstick):

            1 bunch carrots

Cook in salted boiling water until almost tender but still al dente. Drain and season with salt. In a small bowl, mix together:

½ tsp each ground cumin and coriander

            1-inch piece fresh ginger, peeled and grated

            a pinch of cayenne

Pour over the warm carrots and toss gently. Marinate for a few hours or in the refrigerator overnight. Just before serving whisk together:

Juice of ½ lime

            2 Tbsp olive oil

            2 Tbsp chopped cilantro or parsley (or mint)

Pour over the carrots and toss gently.

CSA Week 17

In your share week 17:

Turnip or Radish
Cauliflower or Broccoli
Salad Mix
Tomatoes (Some sites only)

Full shares only:

Beets or Cilantro

Frost has hit, with the last few nights getting down to 34 degrees.  At this point, it honestly doesn’t affect us too much.  We already abandoned the zucchini to powdery mildew, and all of our tomatoes and heat loving crops are in the greenhouses.  It has to get down to about 27 degrees before the plants inside get fried, which usually doesn’t happen here until later in the fall.  We still have tomatoes for some full shares this week, and we’ll hopefully get the rest of you next week.

Instead, we have some very happy and now extra sweet kale, salad, and carrots.  All of these crops actually benefit from a little frost: it causes them to increase the sugar concentration in their cells, lowering their freezing point.  It also does a lot to relieve our aphid pressure and slows down other pests.  The kale especially is thriving with the cold nights and sunny days, so enjoy!

Some “lasts” today: last cauliflower, last radishes and turnips, though perhaps not the last broccoli?  Some of the radishes are enormous; but they are still crunchy and are now extra flavorful!  Their greens are also particularly nice this week, and remember that they are especially nutritious.  The frost is good for radishes too, developing lots of flavor.

We are also keeping the “firsts” coming with a beautiful, delicious shallot.  These have been slow to bulb out this year; usually by now they’ve dropped their tops and died back.  Our shallots are much bigger than what you usually see in stores, but they are shallots nonetheless.  Most shallots are grown from overwintered bulbs (like garlic), but these are grown from seed with our onions.  Seed grown shallots get much larger, but still have tons of flavor and store extremely well.  If you’re not familiar with shallots, they are similar to onions but more savory and flavorful, and less sweet.  You can use them in place of onions in many recipes and can usually use less than the recipe calls for.  Some people describe their flavor as a cross between onions and garlic, but I just think they have a wonderful flavor all their own.  These should be kept in a bag in the fridge.  You can also use the greens!

This week’s carrots are some of the last we’ll see of our beloved “Nelson” variety.  Every farm I’ve been on has grown this excellent carrot, but the breeder has discontinued the seed and it will no longer be available.  I have been working through my stock of seed but the germination was getting worse and worse.  I finally gave up and our last few rotations will be a selection of different varieties we’re trying.  Nelson will be sorely missed.

But the good news is that we’ve finally found a carrot that twice beat Nelson in taste tests, and it’s an open pollinated carrot instead of a hybrid.  For hybrid varieties, pollination is controlled, with every seed being a specific mix of genetics that is proprietary to the breeder.  Open pollinated seed is produced by allowing a population to breed freely, though the genetics are controlled by environmental factors and plant selection.  Hybrid seeds can’t be reproduced at home, since the seeds produced by hybrid plants don’t come true to type.  However, open pollinated seeds can be reproduced and reselected to thrive in your own environment.  We will be selling some of the carrots of this new variety (called “Coral”) to our friends at Adaptive Seeds so that they can produce seed and hopefully add them to their catalog.  We don’t do a lot of seed saving at the farm, but it’s something that I care about and contribute to when I can.

Chanterelle Mushroom and Kale Salad with Lime-Tahini Sauce

This recipe comes from Andrea Bemis from Dishing Up the DirtShe is a farmer and chef, and has a great blog with tons of veggie-centric recipes.  I liked this one because chanterelles are popping right now and the kale is especially nice this week.  She calls it a salad, but it’s all cooked and served hot.  Try using shallot instead of onion!

  • 1/2 lb chanterelle mushrooms (or mushrooms of choice) finely chopped
  • 1 bunch of kale, touch stems removed and finely chopped
  • 1 yellow onion, diced
  • 3 cloves of garlic, minced
  • 1/2 cup quinoa
  • 1 small delecata squash, seeds removed and sliced into 1/2 inch rounds or half moons (you can leave the skin on it’s edible and delicious!)
  • grapeseed oil for cooking (or any oil you prefer)
  • Fresh parsley for garnish

For the Lime-Tahini Sauce

  • 1/4 cup tahini paste
  • 1 TBS low sodium tamari
  • 2 TBS lime juice
  • 1 clove of garlic, minced
  • 1 tsp honey or pure maple syrup
  • dash of crushed red pepper flakes
  • 1/4 cup water


  1. Combine all the ingredients for the tahini sauce together in a blender or food processor. Taste test and add anything. Set aside.
  2. Preheat the oven to 400 degrees. Combine the sliced delicata squash with a little bit of grapeseed oil, salt and pepper. Place on a prepared baking sheet and roast in the oven until fork tender (about 12-15 minutes) toss squash halfway through cooking time.
  3. Cook quinoa
  4. In a large skilled over medium heat add a little grapeseed oil. Add onions and sauté for about 5 minutes. Add mushrooms and garlic. Cook for about 8 more minutes stirring often. Add kale and cook until kale is bright green and slightly wilted, about 3 more minutes. Add cooked quinoa and delicata squash to the pan. Stir well to combine. Remove from heat. Drizzle with tahini sauce and garnish with fresh parsley.

Carrot-Cake Thumbprint Cookies

Carrots make great dessert too!  Here’s a winner from Martha Stewart.

  1. Preheat oven to 350 degrees. In a large bowl, whisk together melted butter, brown and granulated sugars, and yolk. In another bowl, whisk together flour, ginger, cinnamon, and salt. Stir flour mixture into butter mixture to combine. Mix in oats, carrots, and raisins. Cover and refrigerate 30 minutes.
  2. Roll dough into 1 1/2-inch balls; roll balls in pecans to coat. Space 2 inches apart on parchment-lined baking sheets. Bake 10 minutes. Remove from oven; press an indentation into center of each cookie with the end of a wooden spoon. Bake until golden brown on bottoms, 10 to 12 minutes more. Transfer cookies to a wire rack; let cool.
  3. In a bowl, beat remaining 1/2 stick butter and confectioners’ sugar on medium until smooth. Beat in goat cheese until just combined. Swirl in jam. Fill center of each cookie with goat-cheese mixture; serve.

Cook’s Notes

Piping makes fast work of filling the cookies; use a plastic bag with a corner snipped off. You can also simply spoon it in.

CSA Week 16

*** Thursday pickup change!  All Lincoln City shares will now be available beginning at 11 AM***

In Your Share Week 16:

Yellow Finn Potatoes
Delicata Squash
Broccoli or Basil
Tomatoes (Some sites only)

Full Shares Only:

Salad Mix


Sorry, share notes are a little late this week, it’s been surprisingly busy the last several days.  Today’s new and exciting item is Delicata squash, finally ready to head home to you!  These beautiful little winter squash are sweet and nutty, with a thin delicate skin and smooth texture.  Delicata are great roasted or stuffed, or I’m partial to them as a pizza topping. Typically I slice them in half lengthwise and scoop out the seeds.  I either roast the halves face down in a pan with a bit of water (375 until a fork goes through easily, about 30 minutes), or slice them into half moons, toss with oil, and roast them on a sheet pan until they are soft and caramelized.  I usually eat the skin; it’s tender and tasty.


Squash store in a cabinet, out on the counter, or as a centerpiece on your table: no need to refrigerate them!  Our squash have been behind the game on ripening this year, and these will sweeten up as they sit out.  We have several other varieties to include in the last few weeks of the CSA, but the delicata seemed the most mature and ready to eat.  We just pulled all the squash and pumpkins in on Monday, loading the tractor bucket with a couple hundred pounds at a time and taking several trips back and forth from the field to the greenhouse.  We now have heirloom pumpkins and acorn squash, early season butternuts, and delicatas curing in the greenhouse.  It’s looking very colorful!


With the colder nights of the last week or two, several summer crops are officially throwing in the towel.  This is the last basil of the year, and while I did my best to remove any questionable leaves, I’d recommend using it up quickly.  Cukes and zukes are officially done, but our tomatoes are still looking surprisingly good!  We had a late rotation of determinates that are just now ripening, including lots of roma-type sauce tomatoes.  We’ll continue to rotate them through the different sites and shares as long as we can.


Another summer crop that is still doing surprisingly well is our eggplant.  We were able to get a nice serving for everyone today, and I can tell you they are still extremely tasty.  We’re doing “Tactober” in our house, with tacos on the menu not every day but pretty frequently.  I’ve been using eggplants as filling, as well as ground elk, turnip greens, fresh salsas, and potatoes.  Everyone got a head of red, green, or napa cabbage this week, which I’ve also been using either in or alongside my tacos.  Our fall cabbage isn’t super abundant this year, so this will likely be the only head you get.


Today’s potatoes are yellow finns, which are our storage potatoes and Mike’s favorite.  They are golden and buttery, great for roasting, mashing, frying, or anything you want.  They unfortunately have damage from potato scab, which makes them a bit ugly, but it is entirely superficial and is fine to eat.  If you don’t like it, just peel them and you won’t even know they had a problem.


Just a reminder that the final CSA pickup will be November 7 or 9 (depending on your pickup day).  Our farm stand continues until Thanksgiving (Tuesdays 9 to 2), and our hospital farm stand goes on Tuesdays from 11 to 2 through October 31.  We still have Thanksgiving shares available, they are $40 and will be ready on Tuesday, November 21.  Click here to sign up, or just send me an email or stop by the stand.

Roasted Delicata Squash Kale & Sausage Pizza

This is easy to adapt, cut the sausage if you like, or use brie or different cheese, or switch up the veggies.  By Tracy Benjamin of Shutterbean blog. 

1 delicata squash, seeds removed and cut into 1/2 inch circles

extra virgin olive oil

2 Italian sausages, casings removed

1/2 yellow onion, thinly sliced

2 cloves garlic, thinly sliced

1/4 teaspoon red pepper flakes

kosher salt & fresh cracked pepper

1 1lb. pizza dough (buy pre-made, or try making your own!)

2 cups kale, torn into pieces

2 cups shredded mozzarella

3 tablespoons goat cheese

2 tablespoons chopped candied walnuts

Preheat oven to 400F

Place delicata squash on a baking sheet. Drizzle liberally with olive oil and toss the squash to coat. Season with salt and pepper and roast in the oven for about 15-18 minutes, or until squash has become tender; set aside.

Meanwhile heat a glug of olive oil in a skillet over medium high heat. Stir in onions and cook until softened, about 4-5 minutes. Add sausage to the pan and break into smaller pieces with a spoon. You want cook the sausage thoroughly and brown the onions.  Stir in the garlic and red pepper flakes and cook for another minute.  Season with salt & pepper to taste and set aside.

To make the pizza, adjust oven to 450F. Stretch pizza dough into a 14 inch circle onto a pizza bake or baking sheet.  Top with 1/2 cup cheese and add the kale to the top. Nestle the delicata squash on top, followed by another 1/2 cup cheese and the sausage and onion mixture. Place dollops of goat cheese on top and finish with the remaining cheese and candied walnuts. Bake in the oven until crust is nicely browned, about 15-18 minutes. Serve hot.

Aloo Baingan: Easy Indian spiced Eggplants and Potatoes

By Richa Hingle of the Vegan Richa blog.  Serve with flatbread/rice and Dal. Vegan gluten-free Soy-free Nut-free.

1 tsp oil

½ tsp cumin seeds

½ tsp mustard seeds

6 curry leaves, chopped (optional)

4 cloves of garlic, minced

½ inch ginger, minced

1 hot green chile, finely chopped

1 tsp coriander powder

½ tsp turmeric

1 large potato, cubed small

1 medium eggplant, chopped small, or 8 or more small eggplants, quartered

1 large tomato, crushed, finely chopped or about 1 cup diced canned tomato

¾ cup water

¾ tsp salt

cayenne (pure red chili powder) or garam masala to taste

cilantro for garnish

  1. Heat oil in a skillet over medium heat. When hot, add cumin and mustard seeds and cook them until cumin seeds change color and get fragrant. A few seconds or a minute depending on how hot the plan and oil are.
  2. Add curry leaves carefully. Add garlic ginger and chili and cook for a minute or until the garlic is golden.
  3. Add the coriander powder and turmeric and mix in. Add potatoes and eggplants and mix in.
  4. Add the tomatoes, salt and water and mix in. Cover and cook for 15 minutes. Stir, reduce heat to medium-low and continue to cook until the eggplants and potatoes are tender to preference. about 15 minutes. Taste and adjust salt and spice and mix in.
  5. Garnish with a good sprinkle of cayenne or garam masala or both, and cilantro and serve.
Add a cup or more of cooked chickpeas and another chopped tomato to make this into a 1 pot meal.
Add a dash of liquid smoke for a bharta(mashed eggplant) flavor profile.

CSA Week 15

In Your Share Week 15:

Broccoli or Cauliflower
Cucumber or Zucchini
Salad Mix
Tomatoes (some sites only)

Full shares only:

Baby Turnips


Not much new today, but lots of our usual favorites.  We haven’t had much fennel for you this year, but this week we have a beautiful rotation sized up.  Remember you can use fennel most places you’d use celery: it’s great raw, roasted, or used as an aromatic in soups and stuffings.  I particularly like it with potatoes.  Mostly use the white part of the bulb, the stalks have nice flavor but tend to be tough.

We are pulling from our final rotations of cauliflower and broccoli, so these will be some of the last you’ll see of them.  They tend to peter out as the rains begin, and our final rotations are a little weak this year.  I think I’m ready to pull the plug on zucchini as well, since the plants have gotten moldy and production is dropping fast.  The cucumbers, though, are still putting out a surprising amount of fruit, so hopefully we’ll have those for another week or two.


Our fall salad has been especially nice this year, as is the cilantro.  We’ve been getting back on a Mexican food kick, with lots of tacos and enchiladas around our house recently.  We’ve been making lots of our own sauces with our tomatoes, cilantro, and dried chiles, then making fillings out of eggplant, turnip greens, zucchini, and whatever other veggies we have in the fridge.  Usually we make our own tortillas (it’s easy and they’re soooo delicious) but this time of year we are tired and also use store bought ones.


We have one last onion for you today; as I’ve said, our onion crop was a disappointment but we do have some beauties today.  These were a new variety I tried this year that turned out to be a longer season one, so they still have fresh green tops even though it’s October.  Keep them in the fridge and use the whole thing: I use the tops along with the bulbs, but they also make good stock.  We’ll have a few shallots and maybe leeks for you in the weeks to come, but these will be your last onions for the season.


Remember to come to the Neskowin Valley School Harvest Festival this Saturday!  Say hi to us, support the school, and enjoy fresh pressed cider, fresh food, and music all day.  I’ll be playing on the stage around 2:45; I’d love for you to come hear me sing.  10 to 5, this Saturday October 7.

Quinoa Salad with Apples, Pears, Fennel, and Walnuts

From The One Dish Vegetarian by Mia Robbins, this hearty salad can stand alone as a meal or be served as a side. I particularly like fennel raw, and it pairs very well with fruit as in this dish.

In a saucepan, bring 4 c water to a boil. Add 2 c quinoa, turn the heat to low, and simmer until the grains become translucent, about 15 to 20 minutes. Let cool to room temperature.

Meanwhile, in a large bowl combine:

2 apples, cored, diced, and sprinkled with lemon juice

2 ripe pears, cored, diced, and sprinkled with lemon juice

1 small fennel bulb, trimmed and diced

½ c dried currants

2 shallots, finely minced

In a separate bowl, whisk together:

½ c fresh orange juice

3 Tbsp fresh lemon juice

1 Tbsp olive oil

Zest of 1 orange

Zest of 1 lemon

Salt and pepper

Mix quinoa together with fruit mixture, then pour dressing over the top. Mix well to combine. Sprinkle with ½ toasted walnuts and serve.

Carrot Fennel Soup

From Gourmet November 2008, by Ruth Cousineau. 


2 medium fennel bulbs with fronds

1 pound carrots, quartered lengthwise

1 medium onion, quartered

1 garlic clove

5 tablespoons extra-virgin olive oil, divided

1/2 teaspoon sugar

2 1/2 cups reduced-sodium chicken broth

2 1/2 cups water

1 teaspoon fennel seeds


Preheat oven to 450°F with rack in lowest position.


Chop enough fennel fronds to measure 1 tablespoon and reserve. Discard stalks and remaining fronds. Slice bulbs 1/4 inch thick and toss with carrots, onion, garlic, 3 tablespoons oil, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread in a 4-sided sheet pan and roast, stirring occasionally, until browned and tender, 25 to 30 minutes.


Blend half of vegetables in a blender with broth until very smooth. Transfer to a medium saucepan. Repeat with remaining vegetables and water. Thin to desired consistency with extra water and simmer 2 minutes. Season with salt and pepper.


Meanwhile, finely grind fennel seeds in grinder and stir into remaining 2 tablespoons oil. Serve soup drizzled with fennel oil and sprinkled with reserved fronds.