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:

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


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
  1. Combine all ingredients in a bowl.
  2. Serve salmon and vegetables plated and topped with gremolata.

CSA Week 15

3 more weeks: final pickup October 18-22

In Your Share:

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

Full Shares Only:

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.