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.

CSA Week 19: Final week main season

This is the final week of the main season CSA! Please return all remaining CSA bags.

In Your Share:

Yaconimg_0442
Yellow Finn Potatoes
Rutabaga
Salad Mix
Winter Luxury Pumpkin

Full shares only:

Broccoli
Lettuce
Green Onion

We made it!  This is the final week of the main season CSA.  We actually have a lot more than usual for this late in the season, so I’ve been pleased with the variety and quantity we’ve had these last few shares.  Lots more coming for extended season members!

There are 2 new items today.  Brand new to many of you (except last year’s CSA members) is yacon.  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.

One favorite is a “Winter Luxury” heirloom pumpkin.  Make sure to grab one when you get your share!  These make the most fantastic pumpkin puree: 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.  I cook them the same way I cook winter squash.  Cut it in half, put it in a pan with a bit of water, and roast it at 375 until a fork goes through it easily.  To puree it, I just scoop out the seeds, peel off the skin, and use my immersion blender (you can also use a food processor, a regular blender, or a potato masher).

If you take a large pumpkin and don’t want to use it all at once, the puree freezes well.  I’d roast the whole pumpkin, since it won’t keep for long once it’s cut open.  Left whole and uncooked, these pumpkins are sturdy but not terribly long keepers.  It should keep at room temperature at least until Thanksgiving and possibly until the end of the year.

Thanks everyone for your support and your love of vegetables.  I hope you’ve enjoyed being in the CSA; we’re privileged to have such enthusiastic members.  You can return any remaining bags by next Tuesday to the farm or Trillium.  Or, better yet, bring shopping bags with you when you pick up your final share and transfer the contents so you don’t have to return anything.  2017 early CSA registration will begin in February, keep an eye out and we hope you’ll be back!


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.


Thai pumpkin soup

Here’s a simple but flavorful recipe for pumpkin soup from the BBC’s Good Food Magazine.

1 pumpkin or squash, peeled and roughly chopped

4 tsp sunflower oil

1 onion, sliced

1 tbsp grated ginger

1 lemongrass, bashed a little

3-4 tbsp Thai red curry paste

1 can coconut milk

3 c vegetable stock

lime

juice and sugar, for seasoning

1 red chilli, sliced, to serve (optional)

 

Heat oven to 400. Toss the pumpkin or squash in a roasting tin with half the oil and seasoning, then roast for 30 mins until golden and tender.

 

Meanwhile, put the remaining oil in a pan with the onion, ginger and lemongrass. Gently cook for 8-10 mins until softened. Stir in the curry paste for 1 min, followed by the roasted pumpkin, all but 3 tbsp of the coconut milk and the stock. Bring to a simmer, cook for 5 mins, then fish out the lemongrass. Cool for a few mins, then whizz until smooth with a hand blender, or in a large blender in batches. Return to the pan to heat through, seasoning with salt, pepper, lime juice and sugar, if it needs it. Serve drizzled with the remaining coconut milk and scattered with chilli, if you like.

CSA Week 18

1 more week to go: Next week is the final main season pickup.

In Your Share:

 

Carrots
Beets
Fennel
Leeks
Green Onion
Kale
Broccoli or Cauliflower

Full Shares Only:

Lettuce

Carnival Winter Squash
Cucumber or Zucchini

This is a heavy share for October!  In spite of the rain, most of our crops are still looking good out there.  Instead of succumbing to mold, so far they just keep getting bigger.  The fennel are HUGE (and tender and tasty), the carrots are fat and lovely, and our green onions are getting so tall that they’re falling over. Our final rotation of broccoli is full of deep green heads and succulent shoots, and it seems to be holding up well against the rain.  Crown rot can be an issue for us with late broccoli, but these are fighting it off long enough to get it to you.

The cauliflower seems to be responding well to the boron sprays, and we have the nicest heads we’ve gotten from these rotations today.  Unfortunately, this will likely be the last of it, since there aren’t many heads left over there.  Now I know how to identify and cure this problem, though, so I’ll be keeping a closer eye and hopefully will catch future boron deficiencies before our field turns into a cauliflower graveyard.  I’ve suspected boron deficiencies in other crops as well (especially beets and spinach), so it will be worth exploring if this can help us have better production all around.

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.

We pulled the cucumbers out last week, but were able to pick enough to give them to some of you today.  The zucchini plants are going downhill, but we gave them a few days off from harvest and lots are still sizing up nicely.  So full shares get what will (probably) be the last of these summery crops.

Note that next week is the final main season pickup!  We have a few more spots available for the extended season, so please let me know if you want to sign up.  We will continue to deliver to all of our usual drop sites, and we have some lovely crops waiting in the wings for November.  Harvest season isn’t over yet!


Leeks and Chanterelles

It wouldn’t be fall in the northwest without leeks and chanterelles. This is a basic mixture that can be eaten by itself or as a side dish, put into an omelette, mixed with roasted potatoes or quinoa, used as a filling for quiche, or stuffed with rice into squash.

 

Heat a dry skillet over medium heat. Chop into medium pieces:

            1 pound chanterelle mushrooms

Add to the skillet and dry sautee (no oil) while the mushrooms release their juices. You can either strain off the juice to use for another purpose or wait for it to steam away. When the water is all gone and the mushrooms just begin to stick, add:

3 Tbsp butter

            2 leeks, chopped coarsely

            1 tsp fresh thyme

            salt and pepper

Stir and sautee for about 15 minutes, or until leeks are caramelized and mushrooms are well-browned.

 

If using as a stuffing or filling for quiche, stop cooking after the mushrooms and leeks just begin to brown, as they will continue to cook in the oven.

I often will make this into a meal by adding a chopped bunch of kale 6 or 7 minutes before they are done and serving with rice or quinoa.


Linguine with Fennel and Tuna

From marthastewart.comCrisp, mild fennel is livened up with lemon juice and capers, and then tossed with linguine and canned tuna. This light dinner is ready in just 20 minutes.

1 pound linguine

2 medium fennel bulbs, (8 ounces each)

3 tablespoons olive oil

3 tablespoons freshly squeezed lemon juice

2 tablespoons capers

Coarse salt and ground pepper

2 cans (6 ounces each) solid light tuna, drained

Cook linguine according to package instructions. Drain and return to pot; reserve 1/2 cup pasta water.

 

Trim fennel bulbs; reserve 1/4 cup chopped fronds. Quarter, core, and thinly slice bulbs crosswise; cook in 1 tablespoon olive oil in a skillet over medium-high heat until golden, stirring occasionally, 10 minutes. Add to pasta along with fronds, lemon juice, capers, remaining 2 tablespoons olive oil, and reserved pasta water.

 

Season with salt and pepper. Flake in tuna. Gently toss.

CSA Week 17: Please return your bags!

** 2 weeks to go!  Final main season pickup is October 16 to 20 **

In Your Share:img_0452

Carnival Squash
Potatoes
Onion
Broccoli or Cauliflower
Pepper or Tomato
Salad Mix

Full Shares Only:

Lettuce
Kale
Parsley

Before talking about what’s in your share, I want to request that you look around your house and car and return any CSA bags you have.  We are getting low at the farm and almost didn’t have enough to fill shares last week.  I should have plenty of extra, so lots of them are with you.  Please bring them back to your usual drop site or leave them in the farm stand any time.

Today’s is a lovely fall share with the first of our winter squash.  These are fresh out of the field and will get sweeter if you leave them on the counter for a week or two.  Carnival is similar to an acorn squash and is great for stuffing or eating by itself.  I most often roast squash by cutting them in half, putting them face down in a pan with a little water, and roasting at 375 until a fork goes through them easily.  I find it easier to leave the seeds in and scoop them out after cooking, but if you are planning to stuff them or want to add butter or spices to the hole, you should scoop them out beforehand.  When squash are fresh like this, I think the skin is tender and tasty.  Once they’ve stored for a while, it gets tough and I peel it off after cooking.  Squash store well at room temperature; put them on the counter, in a cabinet, or make them a table centerpiece.  They will keep for several months.

We will have more squash and some of our delicious heirloom pumpkins for you before the season is out.  Squash are not usually our best crop, since they want more heat than we can provide, but this year’s are beautiful.  We are limited in the kinds we can grow, but I’ve been experimenting with some different varieties in the last couple of years and many of you will be seeing delicatas and maybe even butternuts in the weeks to come.  Carnival, however, continues to be our most reliable producer, and it is a beauty.  Enjoy!

We have broccoli or cauliflower for everyone this week.  I mentioned last week that we started a boron spray on the cauliflower because they were all rotting, and it seems to be helping.  These cauliflowers are small and not our prettiest, but they are fresh and tasty and a whole lot nicer than what we were getting a couple weeks ago.  We’re starting into our last rotation of broccoli, which includes a new open pollinated heading variety that I think you’ll like.  These are a more moderate size than the heads you got earlier in the summer, but they are more similar to commercial broccoli than my personal favorite non-heading type.  Let me know what you think!

The rain seems to be coming on harder and harder, and we’ll see how it affects our fall harvests.  The broccoli and cauliflower are susceptible to crown rot if they stay too wet, and our salad and greens often deteriorate in constant cold rain.  The summer crops are pretty much all calling it quits at once: say goodbye to cukes, zukes, basil, and maybe tomatoes.  But colder temperatures also bring out more flavor in all the fall crops, and fall greens and roots are the most tender and tasty.  We will even have a couple new treats for you before the season is out, yacon is coming soon!


Carnival Squash Stuffed with Ground Turkey

Carnival, the variety of winter squash we are growing this year, is an excellent stuffer. The size is perfect, and the beautiful skin makes for a nice presentation on the plate. I found this recipe on foodmayhem.com.   It calls for poached shredded chicken thighs, but I am substituting ground turkey to save a step. Serves 4 to 6.

Preheat oven to 375. Cut 2 carnival squash in half and scoop out the seeds. Place face down on a baking sheet and add ¼ inch of water. Bake for 30 minutes, then remove from the oven and flip over. In each cavity, place 1 Tbsp butter and sprinkle with brown sugar. Return to the oven and bake another 15 minutes, or until a fork inserts easily.

Meanwhile, heat 1 Tbsp olive oil in a sauté pan. Add:

2 c red onion, chopped

            4 cloves garlic, minced

Saute 5 minutes until the onions begin to soften, then add:

2 tsp chili powder

            1 tsp cumin

            1 lb ground turkey

            salt and pepper to taste

Saute about 10 minutes, or until turkey is no longer pink.

Place each squash half on a plate, fill with the turkey mixture and serve.


Red Russian Kale Rolls

Chef KJ Konink made these one year for our Farm to Fork dinner with an excellent local goat feta. This is a simple kale and feta filling, but you can switch it up to include other items (try ground lamb, grated carrots and radish, cauliflower and basil, or whatever you can think of!

 

1 bunch kale

8 oz feta cheese

2 Tbsp minced shallots

2 Tbsp butter

Salt

 

Blanch the kale by holding the stems and dipping into a pot of salted boiling water, then plunging into ice water. After it cools, cut out the stems and trim the leaves into 4 x 6” pieces.

 

Finely chop the leftover pieces of stem and leaves and sauté in the butter along with the shallots.

 

On each leaf, place a slice of feta cheese and a dollop of the sautéed mixture. Roll up tightly like a dolma and serve.

CSA Week 15

3 more weeks: final pickup October 18-22

In Your Share:

Carrots
Rutabaga
Green Onion
Romaine Lettuce
Chard or Komatsuna
Fennel
Zucchini or Cucumber (Half shares only)

Full Shares Only:

Beets
Basil
Salad Mix
Tomato or Eggplant

I keep trying to make the shares a bit smaller, and I think I might have succeeded today.  I’m sure some of you have some catching up to do, especially half share folks!  We are approaching the end of the main season CSA, but we still have lots of crops out there.  Unfortunately, all of our fall cauliflower is struggling.  The plants have grown beautifully and look healthy, but as the heads are browning as they form.  I believe this is a boron deficiency in our new field and I just started a spray program to try to remedy it (organically approved of course, it’s basically just borax).  Hopefully the final rotation will be salvageable and you’ll get more cauliflower soon, but in the mean time it’s an important fall crop that’s missing from your shares.  Sorry!

On the flip side, new today is a lovely rutabaga.  Rutabagas are one of the underappreciated vegetables.  They are sweeter and starchier than a turnip, and I think they shine in soups and stews, where their creamy texture and sweet mild flavor really comes out.  I peel them, since the skin is a bit spicy and bitter, then cube them up to add to a soup or roast.  Rutabagas keep well in a bag in the fridge.  Last week’s chicken soup recipe is a great way to use rutabaga.

Today’s fennel is one of the nicest rotations we’ve grown, and they are huge and sweet and tender.  We will try not to overwhelm you with fennel, but we do have a lot of it coming up.  I made a fennel apple salad the other night that was delicious, and fennel would be another great addition to that chicken soup.  We also have another lovely head of romaine, which you can also expect to see more of through the fall (though probably not for a couple of weeks).  There will continue to be lots of beets, half shares got a break this week but we have lots more sized up in the field.  Somehow they all come on at once…

On the other hand, we’ve finally caught up with the green onions.  There is just one more rotation, and with the cooler nights and shorter days they aren’t growing quite so quickly.  We’ll have them once or twice more, and then we’ll have to wait until next spring until we see them again.  This will likely also be the last bunch of basil, it’s slowed down considerably and is getting stressed.  It becomes more spicy and less sweet and floral this time of year, so it’s probably time to say goodbye.

Note that this Saturday (Oct 1) is the final week for Neskowin Farmers Market.  After this week, we will only be open at the farm stand on Tuesdays from 10 to 4.  CSA members picking up at the market will get their last few shares at the farm, and can choose to pick up on Saturdays or switch to a Tuesday or Thursday pickup.  The final main season CSA pickup is the week of October 16.


Fennel Apple Salad

I made this salad this weekend for an off the grid vegan potluck.  It is refreshing and nutritious, and made good use of some fresh fall ingredients.  I used honeycrisp apples, but I think any apple would work.

 

1 bulb fennel, quartered and sliced thinly
2 medium apples, sliced into wide matchsticks
1 Tbsp minced fresh chives
1 Tbsp minced fresh sage
1/4 c minced fresh parsley
1 fresh green chili, minced
1 Tbsp lemon juice (or more to taste)
1 tsp toasted sesame oil
2 Tbsp olive oil
1/8 tsp grated nutmeg
Salt to taste

 

Prepare the apples and toss in the lemon juice.  Mix together in a large bowl with all remaining ingredients.  Serve cold.


Oat and Rutabaga Pilaf with Toasted Walnuts

From The Complete Vegan Cookbook by Susann Geiskopf-Hadler and Mindy Toomay, this pilaf uses whole oat groats in place of rice. Serves 6 as a side dish.

 

Heat 1 Tbsp olive oil in a heavy bottomed saucepan over medium heat. Add:

½ medium yellow onion, diced

            1 ½ cups peeled and finely diced rutabaga

Stir and sauté for 3 minutes. Add:

1 c uncooked oat groats

            1 clove garlic, minced

            1 tsp dried thyme

            1 tsp celery seeds

Saute a few minutes longer. Add:

2 c vegetable or chicken stock

            ½ tsp salt (or to taste)

            Several grinds black pepper

Bring to a boil. Cover, reduce the heat to very low, and cook 45 minutes. Without removing the lid, turn off the heat and allot the pot to stand for 10 minutes. Transfer the pilaf to a serving dish and add:

2 Tbsp minced fresh Italian parsley

            1/3 c toasted walnut pieces

Toss gently to distribute evenly, and serve hot.

CSA Week 15

In Your Share:

Potatoes
Beets
Shallot
Cucumber or Zucchini
Napa Cabbage or Broccoli
Romaine Lettuce
Kale
Pepper or Tomato

Full Shares Only:

Kohlrabi
Parsley

 

I keep thinking that the shares have less in them, but then they are just as heavy and full as the week before.  This week we had trouble fitting it all in; I’m not sure how that happened…

 

There’s nothing new for half shares this week, but full shares get the first of our sweet bell peppers.  We have a few different varieties of peppers that we grow, but all of them are thin walled sweet peppers with lots of flavor.  They are fantastic raw or cooked, though I mostly prefer them raw or added at the last minute to a stir fry or saute.  Our peppers come on late and these are the very first to ripen, but we will hopefully have plenty more for you in the weeks to come.  They’re worth waiting for.

 

We have a few varieties of potatoes that we’re pulling from this week.  We are working on cleaning out several of the potato beds to prepare them for cover cropping, so we have a smorgasbord of potatoes to put in the shares.  Monday folks and at least some Wednesday folks are getting Terra Rosa, a red skin/red flesh variety we tried out this year.  Some of you will get Carolas or Purple Vikings.  After this week, most of the remaining potatoes in the shares will be Yellow Finns, which are our latest to mature, our best storage variety, and Mike’s favorite.

 

More beets today, as they continue to all be sized up at once.  More beautiful shallots as well, and the cukes and zukes are pumping for at least one more week.  Everyone gets a big dense head of romaine, though you’ll notice some holes in the leaves where they’ve been getting chewed.  I’ve been eating lots of these heads and they are sweet and delicious, just a bit aesthetically challenged.  Chop them up in a salad and dress them up and you won’t even notice the holes!  The parsley is the first cut off a fall planting, and it’s tender and flavorful.

 

Some of you will be pleased and some unhappy to see the giant fall storage kohlrabis in the full shares.  These are a late season variety that are meant to grow large to keep into winter, but they have matured earlier than we expect so you get them now.  They are still fresh and green and will be great raw, or try roasting them or putting them into a chicken noodle soup.  Or try pickling it.

 

If you are finding yourself stuck without new ideas for familiar vegetables, try cutting them up differently.  If you usually chop into cubes, try julienned.  If you usually do large pieces, try small, or vice versa.  I’m particularly fond of bias cuts for lots of things.  Or the Chinese roll cut gives you a very different shape with lots of surface area:

The shape may seem trivial, but it really changes how the veggies cook and how they taste.  You can even make a familiar recipe and see how it changes, or it might inspire you to try something totally new!

 


Fall Chicken Noodle Soup

You can’t go wrong with chicken noodle soup, but it gets even better with some extra fall root vegetables thrown in. I usually make my own chicken stock by boiling a whole chicken with aromatic veggies, then shred some of the boiled chicken into the soup.

 

2 Tbsp olive oil

1 onion or 2 leeks, chopped

4 cloves garlic, diced

2 bay leaves

1 Tbsp minced thyme

1 Tbsp minced sage

2 c peeled, cubed kohlrabi

2 c peeled, cubed rutabaga

2 c carrots, cubed

2 c cooked chicken, shredded or cubed

8 c chicken stock

2 c elbow or farfalle noodles

 

In a large saucepan, heat the oil over medium heat. Sautee the onions or leeks, garlic, herbs, and salt and pepper until the onions are translucent. Add the carrots, kohlrabi and rutabaga and cook about 5 minutes, stirring occasionally.

 

Add the stock and bring to a boil. Lower the heat to a simmer and cook until the vegetables are almost tender (about 30 minutes). Add the noodles, and cook until al dente. Add the chicken and cook just enough to heat it. Salt to taste.


Beet Burgers

This recipe came from an old family friend (hi Jane!). She usually makes it with 1 ½ c beet and ½ c carrots, and she combines jarlsberg and parmesan with the cheddar. They are delicious! Makes 6-8 burgers depending how big you make them. Easily doubled, tripled, or quadrupled.

 

1 C grated beets
1 C grated carrots
½ C diced onion
1/8 C fresh parsley
½ C cooked rice
¼ C sesame seeds
1 egg, beaten
1 tsp tamari
½ C grated cheddar
1 ½ Tbsp whole wheat flour
2 tsp olive oil

 

Sautee the onions until soft. Mix all ingredients together and form into patties. Bake at 350 for about 30 minutes.