CSA Week 5

In your share week 5:

Carrot
New Potatoes: Carola
Broccoli
Kale
Salad
Basil

Full Shares Only:

Radish
Cabbage

 

Potatoes are here!  These first potatoes of the year are so special.  They are still growing, which means they are extra creamy, the skins are almost nonexistent, and they are actually very high in protein and low in starch.  They are also a bit undersized, which means we get lower yields when we pull them this young, but they are worth it.  Our potatoes are one of my favorite crops, and unlike any other potatoes I’ve had.  They are incredibly flavorful and this week’s carolas have a lovely, creamy texture and buttery flavor that can’t be beat.  You can use them just like other potatoes, but expect them to be less starchy.  I love them roasted, or carolas make great mashed potatoes.  Or add them to soup, or make a potato salad with fresh basil.  But however you use them, make sure you can taste them because they are so delicious.

 

Note that new potatoes have very thin skins and should be stored in the fridge in a bag.  Later in the season, we’ll have your more standard cured potatoes that can be stored at room temp, but for now they do much better cold.

 

Basil is really taking off now, and we’ve got tons more to come.  To partially make up for the delayed start on this year’s CSA, I’m planning to give bulk basil to all of you over the next couple of weeks.  Basil can be frozen in pesto or crushed up with olive oil and frozen that way.  It’s wonderful to have throughout the winter for pastas, soups, dips, and more.  You can also dry it.  I’ll provide my favorite pesto recipe below, and you may want to consider stocking up on the other ingredients if you want to freeze some pesto.

 

In addition to the pound or so you’ll be getting with your share, we’ll be offering bulk basil to purchase throughout the month of August.  I’ll have more details next week, but email me if you are interested.

 

The broccoli is one of the first new crops to hit its stride, and we have lots for everyone today!  Our second rotation of the big hybrid heads is on, and some of you have giant ones in your share.  Cauliflower is not far behind, and we’ve started to pull the first few heads out of the field.  Several other summer crops, like zucchini, cucumbers, and cherry tomatoes, are trickling in but aren’t producing enough to get them to you yet.  August is when the farm hits full production, so we’ll have more variety soon.

 

Full shares get a small head of green or red cabbage today.  The green ones are an heirloom variety called Jersey Wakefield, which is very tender and sweet.  The red heads are dense and crispy and very tasty.  Both will make great coleslaw or salad, or can be braised or stir-fried.  These spring cabbages cook quickly!

 

We just planted our fall cabbage on Monday, along with the final rotations of several other brassicas.  It always seems surprising that we are planting the final fall and winter crops just as we’re beginning to harvest the summer ones, but if we wait any longer they just won’t produce!  Farming is a long term project: the broccoli you’re eating today was started back in April, and that’s not counting the time spent before that ordering seed, making sowing mix, preparing beds, and more.  We put a lot of work, time, and money into these crops before we know if they will even produce, which can be stressful but also keeps things interesting.  And this is the time of year we get to see what pays off.

 


Mike’s Pesto a la Alice Waters

Mike and I love the book The Art of Simple Food by Alice Waters. She recommends making pesto in a mortar and pestle, which sent Mike on a year-long mission to find one big enough to use for a large batch. When he didn’t have any success, I spent a day searching all over Portland to get him one for Christmas. I finally succeeded in my quest at the Fubonn Asian Shopping Center, and Alice was right: pesto made in this way is to die for. But it is also excellent (and easier) made in the food processor. This is Mike’s adaptation of Alice Waters’ recipe. Makes about 2 cups.

 

Pick the leaves from:

            1 bunch basil, to yield about 2 loosely packed cups

In a mortar and pestle or food processor, grind to a paste:

1 garlic clove, peeled

            Salt

Add and continue to grind:

½ c walnuts or pinenuts, lightly toasted

Add:

            ¼ c grated parmesan cheese.

Transfer this mixture to a bowl. Coarsely chop the basil leaves and put them in the mortar. Pound the leaves to a paste. Return the pounded nut mixture to the mortar and pound the two mixtures together. Continue pounding as you gradually pour in:

            ½ c olive oil


New Potato Salad with Vinaigrette

This is a different kind of potato salad than the standard, mayo-dressed one. I like to make a large bowl of this and eat it throughout the week. (serves 4 to 6)

Chop into large pieces:

            2 pounds potatoes

Place in a saucepan full of cold water, add 1 Tbsp salt, and bring to a boil. Cook about 15 to 20 minutes until the potatoes are soft but just al dente. Drain.

Meanwhile, chop and mix together in a large bowl:

½ bunch green onions

            ½ pound snap peas

            ½ pound broccoli

To make the dressing, whisk together in a small bowl:

¼ tsp salt

            2 Tbsp balsamic vinegar (wine or apple cider vinegar will work as well)

Slowly whisk in:

            6 Tbsp olive oil

Add the potatoes and dressing to the vegetables and pour. Add 1-2 Tbsp chopped fresh herbs, or more if using parsley or basil. You can add grated parmesan or crumbled goat cheese as well. Mix together and let sit at least ½ hour before serving.

CSA Week 4

In your share week 4:

Baby Bok Choy
Salad Mix
Green Onions (Some shares only?)
Basil
Peas and/or Broccoli
Baby Turnips and/or Radishes

Full Shares Only:

Kale
Carrots

We’re finally starting to see some new crops!  We had our first big picks of peas and broccoli on Monday, with lots more to come.  Everyone gets one or the other, and full shares get both.  We have both kinds of broccoli today.  You might see the Arcadia, a hybrid broccoli similar to what you see in the store (but oh so much fresher and better), with larger, tighter heads and smaller beads.  The other type is Piracicaba, with loose heads, large beads, and tender succulent stems.  In my opinion, broccoli is up there with corn and tomatoes in that farm fresh is vastly better than store bought.  Use it as soon as possible to enjoy it to it’s fullest!  Both types can be used in the same recipes: for the Piracicaba use the entire bunch, stems and all.  You can use the stems of Arcadia but sometimes the outside is fibrous and needs to be peeled.

 

Some shares have the first green onions of the year.  Ours are fresh and extra flavorful, and these are little tender morsels.  Last year’s members will remember that we were swimming in green onions the entire season.  We’ve got some nice rotations coming up, but I don’t expect quite the abundance we saw then!  Green onions are wonderful raw or cooked, and I use the whole bunch (white parts and green parts).  They keep well in a bag in the fridge.

At first I was disappointed that our pea seed has lots of snow pea off types (instead of the snap peas we usually grow), but after eating a few and seeing how sweet they are I think we’re all going to be happy.  For this week at least, we’ve mixed the two together, and they can be used interchangeably for snacking or cooking.  My crew and I agreed that they’re equally delicious and we couldn’t help eating the odd one as we picked!

We’ve got another rotation of baby bok choy ready for you, with bigger heads that weren’t subjected to 100 degree heat just before heading up.  These would be wonderful on the grill, whole, halved, or separated into individual leaves.  We have enough basil for everyone, and there’s another whole rotation just sizing up that we haven’t started cutting!  Hopefully we’ll be able to offer bulk basil in August for freezing pesto, I’ll have more info in a couple of weeks.  And since it’s summer, did you know that basil is anti-inflammatory and good for bug bites?  I crush up a leaf and rub it on itchy mosquito bites for a bit of relief.

It won’t affect your CSA, but we want to let you know that starting next week we will have a farm stand at the Good Samaritan Hospital in Lincoln City on Tuesdays from 11 to 1 in the courtyard at the cafeteria.  We won’t be offering CSA pickup at the hospital, but we will have lots of great veggies for sale to hospital staff and anyone else who’d like to come.  Help us spread the word!


Basil Fried Rice with Radishes (or Baby Turnips)

I know you have lots of radishes, and so do I!  They’re not my favorite vegetable, but I made this for our work party potluck this weekend and really enjoyed them.  You could use turnips in this recipe in addition to or instead of the radishes.

3 c cooked brown rice
2 bunches radishes or turnips
5 cloves garlic, minced
1/2 bunch green onions, chopped
3 Tbsp Tamari (or to taste)
4 Tbsp coconut oil
1 bunch basil
Salt and Chili Flakes to taste

Separate radishes/turnips from their tops.  Chop tops coarsely.  Slice radishes/turnips into thin rounds or half moons if roots are large.  Pick basil leaves from the stems and chop coarsely.

Put 2 Tbsp of the oil in a large frying pan over medium heat.  Add the garlic and a large pinch of salt.  Saute, stirring frequently, about 2 minutes.  Add radish tops and half the green onions.  Cook and stir about 3 more minutes, then add a splash of the tamari.  Stir and let simmer for about 30 seconds.

Add rice, remaining oil and tamari, and salt to taste.  Cook, stirring frequently, 6 to 8 more minutes.  Add basil, chili flakes, and salt to taste.  Serve hot or at room temperature.

CSA Week 3

In your share week 3:

Carrots
Baby Turnips or Radishes
Salad Mix

Half Shares Only:

Basil
Napa Cabbage or Kale or Komatsuna

Full Shares Only:

Kohlrabi
Radish
Broccoli or Snow Peas
Kale

The weather is warming up and the plants are growing, but it will still be another week or two before we have lots of new crops.  Half shares get their first basil this week: remember that it keeps best in a plastic bag on the counter!  The basil is looking beautiful and soon we’ll have lots more, but for now there’s just enough for some.  To use basil, pinch off the leaves from the stems and add them to salads, pastas, curries, and more.  Add basil leaves at the end of cooking, just before eating, to preserve their complex flavor.

Many of you are getting the first baby turnips (we’ll try to get them to everyone, but they’re just now sizing up).  Returning members will remember these, but if you haven’t yet tried baby turnips, you’re in for a treat.  These are a whole different animal than your grandma’s turnips: they are sweet and creamy and the greens are some of my favorites.  I like the roots best raw, either sliced into a salad, eaten plain, or dipped in hummus. You can also roast, grill, or saute the roots, but I’d at least try them raw before cooking them! I typically do a light steam or saute with the greens, and they are especially good finished with a splash of white wine.  They are also good in a salad, or used as a bed for a hot steak or piece of fish.  Pretty much anything you would do with spinach will work with these lovelies.

We are just getting into our first main season broccoli and the first of our peas.  Peas are a good indicator of how much cooler we are at the coast than the Willamette Valley: our peas typically come on in mid-July, while folks with gardens in Portland are finishing their peas by now!  We grow snap peas (the kind you eat pod and all), but this year the seed was mixed up by the breeder and we’re ending up with mostly snow peas.  These are the flat podded type commonly used in stir fries and salads, so you’ll be mostly getting those this summer.  We have a few pints for full shares this week and it looks like lots more to come.

And since we’ve been giving you lots of radishes (it’s the only thing we’re really swimming in right now), here’s a couple more suggestions of how to use them.  You can grill them, by themselves or with baby turnips.  You could add them to the turnip recipe below, or use them and the greens to make a soup, along with chicken or veggie broth, onion, and fresh herbs.  You could make a quick pickle and eat them with tacos, slice them up and add them to fresh sushi rolls, or make a big stir fry with everything else in your share.  Remember, if you don’t like radish heat, it mellows when cooked!

We’ve had a couple of CSA mix-ups in the first 2 weeks.  I’d like to remind you that if you have somebody else pick up your share, make sure they know what color bag to take and that they check off your name.  Remember: you are responsible for making sure your share is picked up.  If your substitute picks up the wrong size share, it leads to confusion for the next member who comes to get theirs.  Thanks!


Honey-kissed Baby Turnips & Greens

From Live Earth Farm’s CSA.  Serves 2.

1 bunch turnips with greens

1 tsp butter

1 tsp olive oil

½ tsp honey

Sea salt & freshly ground pepper

Cut turnips into half-inch slices.

In a heavy-bottomed skillet, melt butter and add olive oil. When butter starts bubbling, add turnips and stir/shake pan to coat and distribute oil/butter. Let cook over medium heat, stirring and turning periodically, until turnips begin to soften and lightly brown, about 7 minutes.

Sprinkle moderately with sea salt, then add honey, stirring constantly to distribute–it will melt quickly.

Toss in the greens along with their clinging water. Continue to stir and cook until greens have wilted, about 3 minutes. Season to taste with additional salt and several grindings of black pepper, stir and serve!

This dish keeps its green color even if it isn’t served right away or is reheated. Dishes with greens that use acid ingredients (like lemon or vinegar) turn an olive color after a short while.


Salad Dressings: Simple Vinaigrette and Lemon Maple

I give these recipes every year, but considering how much salad you’ll be getting, I think they’re worth throwing out there again. The vinaigrette takes about 2 minutes and comes to us from Alice Waters, the other is one of my favorites. These are basic staples in our kitchen.

Vinaigrette:

In a small bowl whisk together:

1 Tbsp red wine vinegar (I often use apple cider vinegar)
Salt
Fresh ground black pepper

Stir to dissolve the salt, taste, and adjust if needed. Gradually beat in with a fork or small whisk:

3 to 4 Tbsp extra-virgin olive oil

Taste as you go and stop when it tastes right.

Optional: add garlic and/or diced shallot to the vinegar, or fresh herbs to the finished dressing. Or beat in a little mustard before adding the oil.

Lemon Maple:

Juice of 1 lemon
¼ tsp salt
¼ c olive oil
1 ½ tsp maple syrup
2 Tbsp chopped fresh herbs

Whisk together lemon juice and salt. Add olive oil and whisk until well combined. Whisk in maple syrup. Stir in herbs.

CSA Week 2

In your share week 2:

Carrot
Radish
Kohlrabi
Salad Mix
Kale
Herbs (Half shares)

Full Shares Only:

Basil
Napa Cabbage

 

This week’s share is pretty similar to last week’s; it will still be another week or two before we have much more variety to offer you.

Today we have the first kohlrabi, which I know is new to many.  (Returning members, we are growing a lot less this year, but it’s one of the earliest veggies to be ready).  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.  These are a little smaller than we usually harvest them, so they are very tender.  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.  Remember you can 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.

 

There’s still not enough basil for everyone, but half shares get a bunch of herbs in their share today.  You might have chocolate mint, sage, chives, or thyme.  Sage, chives, and thyme are all good to add early in cooking, while mint should be added to a dish after cooking.  You can pick the leaves off the stems from all, though I often don’t bother with thyme because it’s too much work.  Just chop it up finely, and it’s okay to eat the flowers!  You can also use the herbs to make herbed butter or olive oil, or add the mint to lemonade or a cocktail.  Store your herbs in a bag in the fridge (except basil: keep basil at room temperature).

 

Full shares have a head of flowering napa cabbage today.  We stopped growing napa (or Chinese) cabbage in the spring because it bolts (flowers) so easily, but I thought I’d give it a try.  Then it hit 100 degrees a couple of weeks ago, and most of the heads sent up shoots immediately.  However, they are still good to eat.  The flowering stalks may be tough, you can try a bite of one or test it by seeing if it snaps easily.  The leaves, though, are tender and tasty and can be eaten whole (the white rib is my favorite part).  Napa cabbage is mild and crunchy, and makes a great salad or stir fry.

 

We had kale last week, but another note about cooking kale.  You can indeed eat the stems, but they usually take a little longer to cook than the leaves.  Ideally when cooking them, I throw the stems in a few minutes early, but often I don’t bother.  Occasionally I remove the ribs if I’m in a hurry on cooking time or want just the leafy texture.


Radish, Kohlrabi, and Carrot Salad

Another contribution from Madhur Jaffrey’s World Vegetarian. This is an easy salad she says is ubiquitous in Korea. She recommends serving with refried beans or just plain rice. Serves 4.

 

In a bowl, mix together:

1 large kohlrabi, the bottom discarded and julienned

            3 carrots, julienned

            Roots from 1 bunch radish, julienned

            1 tsp salt

Set aside for 30 minutes. Drain and put the vegetables in a clean bowl. Add:

2 tsp soy sauce

            1 ½ to 2 tsp white vinegar

            ½ tsp crushed red pepper or cayenne (or to taste)

            1 Tbsp toasted sesame seeds

            2 tsp sesame oil

Toss and taste, adjusting salt and other seasonings as needed.


Sesame Carrots on a Bed of Napa Cabbage

From Vegetable Heaven by Mollie Katzen. This is a great recipe with our new spring carrots and a fresh head of napa cabbage. The dish is in 2 layers, and Katzen recommends cooking the two layers side by side so they are ready together.

Heat a wok or large, deep nonstick skillet over medium high heat. Add:

2 tsp sesame oil

            3 c baby carrots, cut into matchsticks

            ½ tsp salt

Saute for about 5 minutes. Cover and cook for another 5 minutes. Turn the heat to medium and add:

            2 Tbsp rice vinegar

Cover again, and cook for an additional 5 minutes. Stir in:

2 Tbsp honey

            2 Tsp tahini

            1 large clove garlic, minced

Cook uncovered, stirring frequently, until the carrots are tender and starting to brown (about 5 to 8 more minutes).

At the same time, heat a second wok or skillet over medium heat. Add:

1 tsp vegetable oil

            3 c chopped onion

            ½ tsp salt

Stir fry for 10 minutes, then add 6 c napa cabbage, chopped. Keep the heat high and stir fry about 8 more minutes, until the cabbage wilts but is still a little crunchy. Transfer to a serving platter and cover with the carrots. Serve hot, warm, or at room temp.

CSA Week 1

In your share this week:

Carrots
Radish
Baby Bok Choy
Kale
Salad Mix

Full shares only:

Pea Shoots or Broccoli

Basil

It’s been a longer wait than usual but the CSA is finally here!  This has been a difficult spring on the farm.  The wet cold spring led to lots of problems and poor early production.  We prioritized our summer crops by giving them the most productive ground, which will hopefully pay off in July and August but is hurting us now.  However, growth is starting to pick up and we’ve got most of the farm planted and moving along.  The first few weeks of CSA are always pretty light, but we’ll have lots of new crops coming as the season progresses.

 

I made sure to save an entire bed of our early greenhouse carrots for you, and you get the first of them today.  Most of you have probably had our carrots, they are extremely sweet and flavorful.  These early ones aren’t the best of the season, but they sure are fresh and tasty.  They store best in a plastic bag in the fridge with the tops OFF (contrary to popular belief).  You can eat the carrot tops if you wish; they have a grassy, carroty flavor and can be added to salad, made into pesto, or put in smoothies or soups.  Most people (including me) compost them or feed them to a neighborhood chicken or guinea pig, but some folks love them!

 

The radishes are spicy and crisp.  If you don’t like the heat, try stir frying or roasting them to mellow them out.  Radish greens are also very nutritious and tasty.  I prefer them cooked, since their raw texture doesn’t appeal to me.  But I love adding them to a stir fry, noodle salad, or soup.

 

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 on sandwiches or wraps.

 

Everyone has a nice head of baby bok choy, which I would probably grill or stir fry 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. Most of the bok choy has started flowering, but don’t let that scare you.  You can eat the flowering stalks and even the flowers.  Sometimes the core of the stalk at the base of the plant is a bit tough, just try it and see.  You can cut the leaves off if it doesn’t appeal.

 

You’re getting the first kale of the year, which is a constant friend throughout the season.  We grow three types: red Russian (wide, frilly leaves with purple stems), Tuscan (dark blue green with bumpy texture), and curly (lighter green, heavily frilled leaves).  All are good raw or cooked, made into juice or blended into smoothies, eaten as salad or dried into chips.

 

Full shares have either pea shoots or some of our volunteer greenhouse broccoli (a special treat!).  Pea shoots have a mild, green pea flavor and are delicious raw or cooked.  Sometimes the base of the stalk is fibrous, you can pick off the smaller tendrils and leaves if you don’t like it.  Instead, you may have the first of our “Piracicaba” broccoli.  This will look different than broccoli you are used to seeing in the stores because it is a non-heading type.  This means that it makes a looser head and lots of side shoots, all of which in my opinion are much tastier than the standard hybrids.  The stems especially make good eating, so use the whole thing!  All full shares are lucky to get the first basil, which is finally taking off and should provide all of us with lots of pesto all summer.  Store basil in a plastic bag on the counter (at room temperature).  Use the leaves in pesto, salads, pastas, curries, or cocktails.


Raw Kale Salad

This recipe comes from former CSA member Michelle Dragoo, who got it from In the Kitchen with a Good Appetite by Melissa Clark. I love kale raw, and Mike actually prefers it raw to cooked. If you can’t get pecorino, freshly grated Parmesan would be a reasonable substitute.

Trim and discard the bottom few inches off the stems of 1 bunch kale. Slice into 3/4-inch ribbons. You should have 4 to 5 cups. Place in a large bowl.

Toast 2 thin slices crusty bread until golden brown on both sides and dry throughout. Tear into small pieces and pulse in a food processor until the mixture forms coarse crumbs. Or, use 2 handfuls premade bread crumbs.

Using a mortar and pestle or a knife, pound or mince into a paste:

½ clove garlic

1/4 teaspoon of salt

Transfer the garlic to a small bowl. Add:

1/4 cup grated pecorino cheese

3 tablespoons olive oil

juice of 1 lemon

pinch of salt

1/8 tsp red pepper flakes

Black pepper

Whisk to combine. Pour the dressing over the kale and toss very well (the dressing will be thick and need lots of tossing to coat the leaves). Let the salad sit for 5 minutes, then serve topped with the bread crumbs, additional cheese, and a drizzle of oil.


Carrot and Radish Salad

I made this very simple salad as a finger food appetizer. It is particularly good with early spring radishes and carrots. It could easily be made with more or different vegetables, including salad turnips, kohlrabi, peppers, zucchini, beets, and more. I do not peel my carrots, as I never notice the skin to be unappetizing.

 

In a medium sized bowl, mix together:

1 bunch carrots, sliced into 2 x ¼ inch matchsticks

            1 bunch radishes, quartered

            Juice of ½ lime

            Salt to taste

            2 Tbsp chopped fresh cilantro

Let sit for 10 minutes and serve.

(To make a heartier meal, add farro or quinoa, olive oil, and extra salt.  I also add walnuts and fresh sheeps cheese from Black Sheep Creamery, available at the Neskowin Farmers Market).

CSA Registration now open for returning members!

Hello Corvus Landing Farm CSA member!

Hopefully you’ll be happy to hear that registration the Corvus Landing 2017 CSA is now open for returning members.

We’re excited about the season ahead, and we’re expecting production to jump quite a bit.  In 2016 we invested a lot in expanding the farm, and this year we begin to reap the rewards.  We’ll be adding another bigger greenhouse, which we sincerely hope will mean more tomatoes for all.  We expect to see better production on our new ground, and especially better early spring yields.  This should be a good year to be a CSA member, and I hope you will come back for another year.

CSA registration is now run as a web store, with secure online payment options.  We accept Paypal, though we charge a 3% fee that goes directly to them.  Consider instead paying with a check or online bill pay and donating that extra 3% to our share subsidy fund.  In the web store, you’ll select your share type, then choose your drop site and payment option.  You can also purchase add ons: Thanksgiving shares, text alerts, home delivery, and a donation to our subsidy fund.  You’ll be able to pay future installments easily through the online store.

To register, click here and use password: csa (case sensitive).

Register by February 14 to hold your spot!

What’s new this year?  Read more here!

  • Now 2 weeks longer! (21 weeks)  We are eliminating the extended season.
  • New share types:
    • Market choice shares work as a prepaid voucher, good at all of our market booths and farm stand.  (Read more)
    • Farm Stand Select shares, available at the farm stand only, offer more choice but still encourage you to try new items.  (Read more)
  • Now offering stand alone Thanksgiving shares to fill up your Thanksgiving table and beyond.  Sign up for yours now and lock in our best price ($35), we’ll be raising the price later in the season.
  • Trialing home delivery in Lincoln City and Neskowin!  We had a lot of trouble with folks not getting their shares last year, so we are going to try out 4 weeks of home delivery for $7 per week.  If all goes well, we’ll offer the option to extend delivery through the end of the season.
  • Sign up for weekly pickup reminders by text and never forget your share again!  For just $2 per phone number per season we will send you weekly reminders every pickup day.
  • Late fees: we will be charging a late fee of $5 per week for any payment more than 1 week late this year.  This includes your initial deposit!  If money is tight and you can’t make a payment on time, talk to me ahead of time and the fees won’t apply.
  • Low income?  Use SNAP to pay for your share by entering the discount code “SNAP”.  Request a half price share with discount code “subshare50”.  (You can use both.)  Learn more about our low income CSA options here.

Remember, to register, click here and use password “csa”

Register by February 14 to hold your spot!

We’ve added a member page on our website with information on payment schedules, pickup sites, vacation policy, and more.  Hopefully this will make it easier to find answers to any questions you have mid-season or to direct a friend who is picking up your share.

Let me know if you have any questions!  If you are unable to use the online registration, let me know and I will send you an alternate version.

PS: The web store is new.  I’ve tested it and I’m confident that it works, but if you have any problems please let me know (and thanks in advance for your patience!).

2017 CSA Sneak Peak!

Happy New Year from Corvus Landing Farm!  I hope everyone is staying warm and dry and enjoying at least a few long relaxing nights.  Here at the farm we’ve been getting some much needed down time: petting the cat, sitting by the wood stove, and cooking delicious meals with whatever veggies we have in storage and still hanging on in the field.

 

Winter is a great time to work on planning, and high on my list is getting the CSA set up and registration open.  We’re expecting another good jump in production this year after all the changes we made last year, so we’re adding new CSA options for 2017!  First off, we’ll be eliminating the extended season option, and instead we’ll be adding 2 more weeks in the fall to everyone’s shares.  This year’s CSA will run from June 12 to November 2.  We’ll also be offering a la carte Thanksgiving shares, which will be a mix of storage crops and perishables just before the holiday.

 

In addition to our usual CSA model, we’ll be offering Farm Stand Select shares, a hybrid CSA with market style pickup and more choice in items, available at the farm stand only.  We’ll also be offering Market Choice CSA shares, which will work as a prepaid voucher card usable at any of our market booths.  This will allow more choice and flexibility for members and let more people enjoy the benefits of CSA.

 

Did you have trouble remembering to pick up your share this season?  We’ll be trialing home delivery this year in Neskowin and Lincoln City.  Eating healthy couldn’t be easier, unless we cooked it for you too…

We’re working on finalizing drop sites, times, and registration details, but I thought I’d give you a heads up about what changes are coming.  We’ll be opening registration for returning members by the end of the month, and for new members by mid February.  I hope you’ll be a member of our 2017 CSA!

 

CSA Final Week: Happy Thanksgiving!

Today is the final day of the CSA: Thanks for being a member!  Make sure to pick up your pumpkin.  Please return all CSA bags by next Tuesday to the farm or Trillium.

In Your Share this week:

Carrots
Beets
Yellow Finn Potatoes
Yacon
Red Cabbage
Fennel
Brussels Sprouts
Onion
Kale and/or chard and/or komatsuna
Salad MixSaute Mix
Winter Luxury Pumpkin

Happy Thanksgiving and thanks for a great CSA season!  We cleaned out the farm over the last 2 days, and you get some of everything.  We always do a big share at the end of the year, but this one is over the top even by those standards.  We had a much larger area planted in fall crops this year, and coupled with the warm weather we’ve had large harvests right up until now.

Which means you score!  Before you panic, remember that most of what’s in this share will last for weeks.  The potatoes, onions, and pumpkin can all be kept at room temperature for several weeks (keep the potatoes in a bag or cabinet so they’re out of the light).  Carrots, beets, yacon, and cabbage will all keep well in a bag in the fridge.  All of the leafy greens and brussels sprouts need to be eaten more quickly; if you can’t get through them all share them with a friend or try blanching and freezing.  And this is a $50 share, which means you’ve gotten a great deal.  Enjoy sharing any excess with friends or family.

I wasn’t expecting to have enough salad greens for you all, but for maybe the first time ever our fall greenhouse rotations worked out to give us lots of salad for Thanksgiving.  This is a regular sized bag, enough for maybe 8 side salads or to put on turkey sandwiches this weekend.  You also have a bag of saute mix, which is handpicked baby leaves of kale, chard, and more.  I love our saute mix, especially the one we do at the end of the year.  I typically prefer it cooked; yesterday I sauteed it with shallots, garlic, smoky paprika, and navy beans.  You can use it whole or you can chop it coarsely.  Mike prefers to eat it raw for a more robust salad, or you could make a massaged kale salad with it.  You also have 2 bunches of greens, so lots to choose from.

I also wasn’t expecting to have Brussels sprouts.  But we picked 60# yesterday, so we were able to do a nice bag for everyone and still have plenty for farm stand.  If you’re picking up at the farm and are serving Brussels sprouts at Thanksgiving, you can pick up more at the farm stand today.  Or make what you have go further by sauteing them with kale or cabbage.

The carrots today aren’t the nicest (our last rotation got pretty beat up), but you’ve gotten lots of beauties and these will be good trimmed up for snacks, roasted, or used in turkey soup.  These last fennel are also a bit sad, but they will make a good addition to stuffing or soup.  However, we did save the last of our delicious heirloom pumpkins for you.  They make the most fantastic pumpkin pies, velvety and smooth and flavorful.  They are also wonderful for pumpkin soups, pumpkin breads, and more.

Thanks again for your support of the farm.  This was a huge year for us and your membership helped us make it happen.  We can’t do this without you!  We’ll be opening 2017 CSA registration by early February, I hope you’ll be back for another year of fresh, local veggies.  Have a great holiday and a great winter!

CSA Extended Week 4

This is the second to last week of CSA: one more week to go!
Due to the holiday next week, we will not be delivering shares next Thursday.  ALL shares will be delivered on Tuesday, Nov 22 to your usual pickup site.  If you cannot pick up on Tuesday, contact me in advance to make alternate arrangements.

In Your Share:

Leeks
Potatoes
Yacon
Brussels Sprouts or Cabbage
Kale
Rutabaga

It seems so far away until it happens, but we’re almost to the very end of the CSA.  This week’s share is one of the smallest of the year, “the calm before the storm” as we load next week’s share for Thanksgiving and beyond.  I don’t think we’ll have anything new this week or next, but we do still have lots of good fresh veggies for you.  This time of year growth usually slows to a crawl, but with the warm temps this year we’re looking at more of an ambling walk.  The potatoes and yacon have been sitting in our cooler waiting to go to their new homes, but everything else is still coming fresh from the field.

The leeks and Brussels sprouts are particularly nice right now, they’re only just coming into their own and continuing to size up nicely.  We don’t have a lot of leeks out there, but this year’s crop has been our nicest yet and I’m hoping to grow more in the future.  I’ve been particularly loving leeks sauteed or braised with Brussels sprouts or mushrooms.  And they’re always a great addition to soups, roasts, eggs, and more.  I use the full leek, since ours never seem to be too tough.  Or sometimes I cut off the floppier green parts to use for stock.  It’s hard to go wrong with leeks.

Last week I went to Massachusetts to visit family and enjoy the New England fall.  It was the first time I’ve left the CSA in someone else’s hands since we started it in 2011.  This wouldn’t have been possible before this year when we finally hired employees.  It’s been a big adjustment for me to be always working with and supervising someone else, but it’s the way the farm needs to go if we’re going to be sustainable and resilient in the years to come.  And the rewards come from sharing the load, sharing this place and our work and knowledge, and having the opportunity to occasionally take a little extra time off.  We were fortunate this year to have a dedicated crew helping with harvest, field work, and markets.  They harvested and cleaned lots of your favorite veggies and packed many of your shares.  They brought new energy and fresh eyes to the farm and we can’t thank them enough!

Next Tuesday, November 22, will be your final CSA share of 2016.  We’ll be cleaning out the field and the cooler, and we’ll try to load you up for Thanksgiving and beyond.  If you’re thinking ahead to the holiday and trying to plan dishes or shopping, here’s what I expect will be in the share (no promises): Kale, Chard and/or komatsuna, potatoes (3#?), Carrots (2#?), Yacon, shallots and/or onions, cabbage, beets, fennel, and a pumpkin.  We’ll try to have some kind of herb and maybe there will be one or two more items.  I don’t think we’ll have enough lettuce or salad greens to include them in the CSA.  But remember, you can come to the farm stand from 10 to 4 and stock up or add on to your share.  We’ll have deals on large bags of number 2 carrots for juicing and more.


Chicken, Leek, and Mushroom Casserole

 

From Martha Stewart Living.  She says: “A hearty multigrain bread works best in this casserole. It will maintain its texture, unlike a softer white-bread loaf, which may become gummy.”

1 1/3 pounds boneless, skinless chicken breast halves (about 2 large)

Coarse salt and freshly ground pepper

5 tablespoons extra-virgin olive oil

1 leek, white and pale-green parts only, coarsely chopped and rinsed well

1 celery stalk, cut into 1/2-inch dice

10 ounces cremini mushrooms, halved if large

3 tablespoons all-purpose flour

3 tablespoons dry sherry

2 1/4 cups chicken stock

3/4 cup whole milk

1 dried bay leaf

8 slices dense multigrain bread, crusts removed, slices cut into triangles

2 tablespoons chopped fresh flat-leaf parsley

1/3 cup finely grated Parmesan cheese (1 ounce)

Preheat oven to 350 degrees. Season chicken on both sides with salt and pepper. Heat 2 tablespoons oil in a medium saute pan over medium-high heat. Add chicken, and cook until golden brown on 1 side, 3 to 4 minutes. Flip, reduce heat to medium, and cook until cooked through, about 10 minutes more. Transfer chicken to a plate, and return pan, with drippings, to medium heat.

 

Heat remaining 3 tablespoons oil in pan. Add leek, celery, mushrooms, and a pinch of salt. Cook, stirring occasionally, until vegetables are golden brown and tender, 8 to 10 minutes. (Reduce heat if vegetables brown too quickly.) Stir in flour, and cook, stirring often, for 2 minutes. Add sherry, stock, milk, and bay leaf, and cook, scraping up browned bits from bottom, until thickened, about 5 minutes. Season with salt and pepper. Discard bay leaf.

 

Arrange bread on bottom of a 2-quart oval baking dish, overlapping slices slightly. Spoon half of the vegetables and sauce over bread. Slice chicken crosswise, 1/2 inch thick, and arrange on bread. Top with any accumulated juices from chicken. Spread remaining vegetables and sauce over chicken, sprinkle with parsley and Parmesan, and bake until golden brown and bubbling, 25 to 30 minutes. Let stand for 15 minutes before serving.

Extended CSA Week 3

In Your Share:

Winter Squash: Butternut or Delicata
Carrots
Beets
Fennel
Kale
Romaine
Brussels Sprouts or Cabbage

This is a short share note since I’m on vacation visiting family in Massachusetts this week.  Our employee Johanna will be doing the harvest this week, and Mike will be delivering shares.  You won’t even notice I’m gone.

Just one new item this week, a butternut or delicata squash.  These are newer varieties for us and we’re very happy with them!  Both need a longer season than the other squash we’ve grown, but they’re worth the wait.  Both have tender skin and sweet flesh, and you can roast them whole or in slices or cubes, use them to make soup or pie, put them on pizza or lasagna, or anything else you can think of.  They store well on the counter at room temperature.

That’s all, see you next week!


Lettuce Wrapped Fish

You’ve been getting lots and lots of romaine, because it’s beautiful, we’ve had it and it’s a good kitchen staple.  But I know I’ve been eating fewer salads on these cooler days, so I poked around for alternative lettuce uses.  Here’s a delicious and easy looking suggestion from Mark Bittman; it’s not in typical recipe format so I’ll copy his text here.

 

That dish is fish wrapped in romaine lettuce leaves (or Bibb lettuce or cabbage), then poached in buttery white wine. Other than salt and pepper, all the ingredients are mentioned in the previous sentence, which is a good start.

A good finish is how the flavors mingle just perfectly; the butter’s sweetness offsets the bitterness of the lettuce and the acidity of the wine. The mild fish holds it all together. I used halibut one time, cod another, but you can use whatever mild white fish you like.

You must make sure the lettuce leaves are pliable enough to wrap around the fish. Discard the most ragged leaves. Start with the large outer leaves and, if they have a thick vein at their base — say, wider than 3/8 inch — make a V-shaped cut up the middle of the leaf, to the point where the rib narrows and becomes more flexible. Discard the vein.

This will not be a problem if you use a butterleaf lettuce like Bibb, or possibly the inner leaves of romaine or cabbage (it depends on the particular head).

Poach (that is to say, boil) the leaves in salted water until soft, usually less than 30 seconds. Dry on paper towels and you’re ready to wrap.

Any method will do here: put the fish in the middle and fold the leaves over, or put it on one end and roll ’em up. I would just recommend smaller rather than larger fish chunks, to make sure the leaves fit over them. The elegance of the dish is somehow lost if the fish isn’t completely enveloped by the leaves — and we wouldn’t want that to happen.

 

Extended CSA Week 2

In Your Share:

Potatoes
Yacon
Brussels Sprouts
Kale
Romaine
Cabbage
Rutabaga

Brussels sprouts are finally on!  They’re one of my favorites and a nice new fall flavor, but they sure take their time sizing up.  We’ve had them for a couple weeks at the farm stand, but we only just now have enough for all of you.  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).  Or maybe they’re just not your jam.  Ours, though, 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.

I don’t typically do much to trim our brussels.  I find the outer leaves and base are all perfectly tender and edible, and I only trim them if there are bad spots or a particularly long stem end.  Brussels are like cauliflower in that they are excellent raw or lightly cooked, but they have an entirely different flavor profile that comes out as they caramelize with longer cooking times.  As such, they’re versatile and easy to use.

Also new today is a lovely head of red cabbage.  These are long season storage cabbages, but that doesn’t mean they aren’t great for fresh eating.  They are dense, heavy heads, which helps them to keep better.  They’ll store for several weeks in a bag in the fridge, but the flavor will be best fresh.  This cabbage is great raw in slaws or tacos, braised, sauteed with brussels sprouts, or used in stuffings.  I assume it would make good sauerkraut, though I haven’t tried it myself.

We had yacon in the shares a couple weeks ago, but since it’s a new vegetable for many of you I’ll copy the info here.  Remember, it’s best raw, even though it doesn’t look like it!  Last night I made a Peruvian salad with quinoa, yacon, tomatoes, cilantro and parsley and it was delicious.

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.  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, though we love it’s crunchy texture so much that we never do.  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.


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.

Extended CSA Week 1

Note that there is only one share size for extended season!  All bags are the same color, take any one.

In Your Share:

Carrots
Beets
Shallot
Fennel
Pepper
Bok Choy
Little Gem Pearls Lettuce
Cilantro or Parsley

Welcome to the extended season, which looks an awful lot like the regular season.  Today’s share is a bit smaller than full shares you’ve been getting but a bit bigger than half shares.  I love fall flavors and I think that many of our greens and roots come into their own in the cooler weather.  It takes a frost to really sweeten things up, but this year we’ve hardly gotten below 40.  Hopefully we’ll have a nice clear stretch at some point before too long, but nothing in the forecast yet.

We’re into our final bed of carrots which I’m hoping to make last through Thanksgiving.  We are getting them all harvested now, since the rain, rust fly, gophers, and raccoons are all zeroing in on them and I want to make sure we get most of them!  You will start to see more rust fly damage in these late season carrots, which looks like a darkened area at the tip or sometimes in the middle of the root.  We cull out the worst roots, but you may have to trim your carrots more than you did in the summer.  Rust fly damage is easy to cut out, or it’s not a big deal to just eat it (if I’m juicing I don’t usually bother to trim it).  We keep our carrots covered with a spun fabric row cover all season long to keep the flies off, but it gets harder to keep the cover on in the fall and these carrots have been in the ground a long time.

Beautiful beets today from our last bed, which we will also have to protect from the gophers.  They don’t usually bother our beets until fall, I suppose when other preferred foods are scarce.  These, though, are blemish free, large, and sweet with wonderful greens.  The lettuce is coming from the greenhouse, and as such is extra tender and more of an open head than our field lettuce.  It seems to be starting to bolt, but I’ve been eating them and they are sweet and tasty with no off flavors.

Today’s shallots are on the other end of the size spectrum from the last ones you got.  They are the overwintered, bulb grown shallots and this year’s were particularly small.  They’re a pain to peel, but they really pack a flavor punch.  If you don’t want to peel them, roast them whole with potatoes and fennel and peel them on your plate, or use them in stock.

If this is more veggies than you can use this week (especially folks who have been getting a half share), remember that the carrots and beets (greens removed) will store great in the fridge.  The shallots will keep on the counter for several weeks.  You could freeze the fennel: I’ve had success chopping it, roasting it, and freezing it to later use in soups, stuffings, and roasts.  You’ll probably use your peppers fresh, but they freeze well whole or cut into pieces and bagged.  The parsley or cilantro you could mince with oil and freeze (kind of like pesto), and the bok choy could probably be blanched and frozen (I haven’t actually tried that but it should work).  The lettuce, though, needs to be eaten fresh; try it in a green smoothie if you won’t eat enough salads and lettuce wraps.


Roasted Salmon Fennel and Bok Choy


By Amy Stafford , A Healthy Life for Me Blog.

From the blog: “This bright beautiful and healthy Roasted Salmon Fennel and Bok Choy recipe is made in one pan and is gorgeous enough to serve to company, but is so easy you will be making it once a week for the family. ” She uses crimini mushrooms, but it would be terrific right now with some wild chanterelles or boletes.

2 medium fennel bulbs, cored and sliced into 1/2″ thick wedges

1/2 medium red onion, thinly sliced

bella mushrooms

2-3 heads bok choy, trimmed and cut into 1″ slivers

3 tablespoons extra virgin olive oil

1/2 teaspoon kosher salt

1/4 teaspoon ground black pepper

juice from one organic lemon

4-6 oz. skinless salmon filets

Gremolata:

1/2 cup packed fresh flat leaf parsley, coarsely chopped

1/2 cup salted shelled pistachios, coarsely chopped

1 tablespoon finely organic grated lemon zest

1 tablespoon garlic, finely chopped

Pinch of kosher salt

  1. Preheat oven to 400°.
  2. Use a rimmed baking sheet, you can line with foil for easy clean up.
  3. Place salmon on cutting board and drizzle lemon juice over top of salmon and a pinch of kosher salt and black pepper.
  4. In a bowl toss fennel, onion, mushrooms, olive oil and salt and pepper.
  5. Spread the vegetables evenly and roast for 15 minutes. Toss bok choy in empty bowl and coat with any remaining oil that is in the bowl.
  6. Remove pan and toss bok choy over top top of veggies, cook an additional 6-10 minutes.
  7. Remove pan from oven and push vegetables into a pile to make a bed for the salmon.
  8. Place the fillets on top of vegetables, spaced evenly.
  9. Return pan to oven and roast for 10-15 minutes
Gremolata:
  1. Combine all ingredients in a bowl.
  2. Serve salmon and vegetables plated and topped with gremolata.