Beet Box Archive

Week 4 from Valley Flora!

Beet Box -

Week 4 from Valley Flora! Happy Solstice!
Thanks for eating locally from our family farm!
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What's Cookin' at the Farm...
 
  • The Solstice Salad Extravaganza!
  • New Produce: Peas, Basil, Chard
  • First Flower Shares Starting on Saturday!
  • Strawberries by the Flat and Great U-Pick!
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What's In Your Share This Week:*
  • Baby Spinach
  • Rainbow Chard
  • Sugar Snap Peas
  • Head Lettuce
  • Strawberries
  • Basil
On Rotation:
(Some locations will receive it this week; others in a future week)
  • Broccolini
  • Asparagus
  • Lacinato Kale
  • Tokyo Bekana Pac Choi
  • Cilantro
*Harvest Basket contents may vary between pickup sites in a given week depending on what's ripe and ready on the farm. Don't worry - if something is on the list but not in your tote, you'll get it soon!

The VF Crystal Ball - What Might be in your Share Next Week...
  • Arugula
  • Cabbage
  • Broccoli
  • Baby Carrots?
  • Lettuce
  • Strawberries
  • Snap Peas
  • Cauliflower?
Solstice Salad Extravaganza
When you're eating direct from a farm like ours every crop has its peak moment during the year, which largely dictates what we all put in our bellies for the week. Instead of going to the grocery store with your list, you get to take your cue from the food that's coming out of Valley Flora soil right now. So might I suggest that this week you put a lot of salad in your belly. And maybe that of your friends as well. Always around the summer solstice we find ourselves cutting head lettuce the size of beach balls, bunching luxurious leaves of chard, and harvesting tender baby spinach and arugula galore. This is their moment. Which means its your moment to have a Solstice Salad Party and revel in the abundance of it all with friends and family.

A little tip: there's nothing like switching up your salad dressing to make you feel like you're eating a whole new thing. I was inspired by this recipe for Wedge Salad with Tahini Ranch, maybe made with the butterhead you're all getting this week instead of the little gem (or if you're really into excess, you could come to the farmstand and buy some little gem this week :)...). Also, with the help of few hearty toppings like nuts, avocado, and cheese, salad becomes the main course, and a filling one at that - no cooking required!
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Amelia Clements, Valley Flora Pea Queen
New Produce
You're getting a few of my favorite things this week: the first sugar snap peas, basil, and rainbow chard. Amelia, our pea-picking queen, is to thank for the Sugar Snaps: she single-handedly hauled in 120 pounds of peas on Monday in a record-breaking feat of pea-picking persistence. Remember that Sugar Snaps are not a shelling pea: you eat the whole sweet thing, pod and all, and they're especially fat and juicy this year.

Other than tomato plants, I can't think of anything that smells more like summer than basil, so how apropros that we're kicking off summer this week with your first installment. Add it to one of your bodacious salads this week!

And rainbow chard, so pretty it's worthy of a vase! I love a couple chard leaves in my morning smoothie, and a big heap of it steamed at dinner. It also makes a great lasagna filling in lieu of, or in addition to, spinach.
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Flower Shares Start on Saturday!
Amelia's flowers are beginning to bloom! She's going to kick off the Flower Share season this Saturday so Bandon and Port Orford flower members will receive their first bouquets. You have some lovely-smelling sweet peas to look forward to your first week!

If you are signed up for flowers, look for a separate email from Amelia later this week. Please only take flowers if you have signed up for them for the season!
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Strawberries by the Flat, and Great U-Pick!
Strawberry production is ramping up enough that I hope to be able to offer special order flats to our CSA members, delivered to your pickup site. If you would like to order, please email us your name, pickup site, daytime phone number (ideally a number I can text), and the quantity of flats you would like. We'll fill requests in the order received as the berries are available (we can't guarantee a specific delivery date but will contact you the day before your pickup to confirm once we have your berries).

The u-pick is also great right now, but is typically getting picked out before noon. Strawberry fever is running high - as always in June! We should have at least three to four good months of berries, so come pick whenever it's best for you!
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The Farmstand is Open for Summer Hours!

 
Every Wednesday & Saturday
9 am to 2 pm
Rain or shine!

Fresh Produce
U-Pick Strawberries & Flowers
Homemade Jam & Hot Sauce

Please bring your own bags and u-pick containers if possible!

Directions to the Farm
For Recipes & Cooking Inspiration:
 
Valley Flora Recipe Wizard
Our own collection of recipes gathered over the years.
 
Epicurious
A vast collection of recipes, searchable by one or multiple ingredients
 
Full Belly Farm
Recipes from one of my favorite farms in California, pioneers of the organic movement since the 80s.

Farm Fresh to You
A storehouse of recipes, searchable by ingredient.
 
Helsing Junction Farm
A Washington farm that has a good collection of seasonal recipes geared toward CSA members.
Copyright © 2019 Valley Flora, All rights reserved.


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Solar-Powered Produce!!!

Beet Box -

Solar-Powered Produce!!! Solar at last on the farm!
Thanks for eating locally from our family farm!
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What's Cookin' at the Farm...
 
  • Solar Power at Valley Flora!
  • Meet your VF Farm Crew
  • New Produce this Week
  • Strawberry U-pick is open!

  •  
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What's In Your Share This Week:*
  • Stir-fry Mix
  • Kohlrabi
  • Sunflower shoots
  • Head Lettuce
  • Strawberries
  • Hakurei Turnips
  • Fennel
On Rotation:
(Some locations will receive it this week; others in a future week)
  • Broccolini
  • Asparagus
  • Lacinato Kale
  • Tokyo Bekana Pac Choi
  • Cilantro
*Harvest Basket contents may vary between pickup sites in a given week depending on what's ripe and ready on the farm. Don't worry - if something is on the list but not in your tote, you'll get it soon!

The VF Crystal Ball - What Might be in your Share Next Week...
  • Spinach
  • Chard
  • Pac Choi
  • Cilantro
  • Lettuce
  • Strawberries
  • Snap Peas?
  • Broccolini or Asparagus
Solar-Power at the Farm!
As of this week, we are officially running on solar power at Valley Flora! It's been a long-awaited project - a decade-long dream - and yesterday we not only started making our own power to run the walk-in cooler, the freezers, the lights, the greenhouse fans, and the irrigation pump (all of our core infrastructure), but we were actually sending power back to the grid as well! What a feeling to harness all that hot sun that's usually beating down on the barn roof making us sweaty on a packout day and to turn it into electricity instead: the hum of our walk-in, the whir of the greenhouse fans, the cycling of the pump, all thanks to the generosity of the sun.

It took ten years to get here, but this past 18 months the dream started to become a reality thanks to a combination of factors. Solar technology has gotten twice as affordable and twice as efficient in the past decade. In winter of 2018 a farmer friend and tireless renewable energy advocate put us in touch with a Spark Northwest, a non-profit in Seattle that provides grant-writing assistance to small businesses for renewable energy projects. With their help we applied for a federal and a state grant and were fortunate to receive both. We also received a Wild Rivers Coast Alliance small grant and a number of generous individual donations from CSA members and friends of the farm. All together these funds got us close enough to the project budget that we were able to give Sol Coast the green light to do the installation this past month and flip the switch on the inverters this week!

I want to express my deepest thanks to everyone who chipped in to make this happen at the farm, and to all of you who have cheered and voted for the project along the way. As farmers we are feeling the unnerving effects of climate change directly (more extreme weather events, hotter and drier summers) and we want to be a pro-active part of the solution. Solar feels like a huge step in the right direction and we couldn't have done it without the support of Oregon Department of Energy, USDA, Wild Rivers Coast Alliance, Sol Coast, Kyle Electric, Coos Curry Electric Co-op and so many of you! Thank you for being part of positive change!
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And this is how your VF farm crew feels about our new solar panels!
Meet your Farm Crew!
Pictured left to right:
  • Zoë, that's me, always the biggest spaz in the photo.
  • Shelli Thompson, seasoned farmer who we are so lucky to have join us this season from Washington to round out our harvest crew and run the farmstand!
  • Amelia Clements, Flower Farmer extraordinaire logging her third year at Valley Flora!
  • Bets Harrison, matriarch of it all, the reason Abby and I exist, and tomato-pepper-cuke-zuke-basil-hot sauce-jam lady! Thanks, Ma, for moving here 40+ years ago and bringing us into this world on Floras Creek.
  • Roberto Sierra, 9-year Valley Flora veteran who works so hard he makes the rest of us look lazy, and who is amazingly good-natured about putting up with all us ladies, day in and day out.
  • Abby Bradbury, Salad Queen of 22 years, growing you the best salad mix this side of the Milky Way! #EatMoreSalad!
Not pictured is Evan Kramer, our dedicated Saturday delivery driver who is on vacation celebrating his birthday this week! Happy Birthday Evan!
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New Produce
Fennel: Bulbing fennel is one of my personal favorites. It has texture like celery and a mild anise flavor. Slice it up thinly and eat it raw in salads or you can cook with it. Great on pizza, in pasta sauce, sauteed with butter, in soup.

Strawberries: Most of the time the strawberries don't even make it home from the CSA pickup, but if they do, and if you are a delayed gratification type and want to make them last, they will keep for a number of days in the fridge in an airtight container. If you leave your berries on the counter they will continue ripening (and getting even sweeter) but will also have a shorter shelf life.

Sunflower Shoots: Another staple in our micro-mix line-up, these are the shoots of sprouted organic black oil sunflower seeds. Nutty flavor, great texture, awesome in salads, on sandwiches and by the handful! We packed them into cello bags this week after one member reported that her pea shoots were limp in the Bio-Bag last week. Please let me know if you had the same problem so we know whether we should continue to use the Bio-Bags or not. The last thing I want if for anyone to get sad-looking produce!

Stir-Fry Mix: The bagged greens are a mix of baby kale and mustards that make a great addition to stir-fries. You can also steam them or add them to your salad. The mustards have a little kick to spice things up.

Note: Saturday members might receive cilantro and Tokyo Bekana pac choi, a lime-green, frilly-leaved type of pac choi that is wonderfully tender and mild. Both were slated for next week but with this heat it might try to bolt on us so we might start harvesting it for the end of the week. Just FYI in case you get a bunch of cilantro and a big lofty light green, white-ribbed head of pac choi on Saturday!
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Strawberry U-Pick is Open!
We've opened the gate to the strawberry patch and you're in for a treat. The berries you're getting in your Harvest Basket this week are a little sample of the big, bodacious, crimson red, startlingly sweet berries that await you in the u-pick field. Production is still ramping up so we only have 5-6 beds open for u-pick right now but that will increase as the berries hit their full stride in the coming weeks. If you're coming a long distance to pick in these first few weeks, we strongly suggest coming in the morning because the beds will get picked out before noon. Also keep in mind that our strawberry season goes for 4+ months and they become more abundant as the summer rolls on. I always tell folks that if you want to pick to fill your freezer, plan on coming a little later in the summer when there's more fruit and the June strawberry fervor has died down a little. We do have buckets you can pick into and boxes you can take fruit home in, but we still suggest bringing your own u-pick containers if you can.

We picked yesterday to fill orders and CSA totes and it was pure delight. We were all a little giddy, which is saying something when you're stooped for three hours straight...

 
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The Farmstand is Open for Summer Hours!

 
Every Wednesday & Saturday
9 am to 2 pm
Rain or shine!

Fresh Produce
U-Pick Strawberries & Flowers
Homemade Jam & Hot Sauce

Please bring your own bags and u-pick containers if possible!

Directions to the Farm
For Recipes & Cooking Inspiration:
 
Valley Flora Recipe Wizard
Our own collection of recipes gathered over the years.
 
Epicurious
A vast collection of recipes, searchable by one or multiple ingredients
 
Full Belly Farm
Recipes from one of my favorite farms in California, pioneers of the organic movement since the 80s.

Farm Fresh to You
A storehouse of recipes, searchable by ingredient.
 
Helsing Junction Farm
A Washington farm that has a good collection of seasonal recipes geared toward CSA members.
Copyright © 2019 Valley Flora, All rights reserved.


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Week 2 from Valley Flora!

Beet Box -

Week 2 from Valley Flora!
Thanks for eating locally from our family farm!
View this email in your browser
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What's Cookin' at the Farm...
 
  • A Historic First Week!
  • What's in the Box?!
  • Beauty, Always...
  • Tamales This Week!
  • Update on Strawberry U-pick
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What's In Your Share This Week:*
  • Scallions
  • Baby Spinach
  • Kohlrabi
  • Head Lettuce
  • Radishes
  • Hakurei Turnips
  • Collards
  • Pea Shoots
On Rotation:
(Some locations will receive it this week; others in a future week)
  • Broccolini
  • Asparagus
*Harvest Basket contents may vary between pickup sites in a given week depending on what's ripe and ready on the farm. Don't worry - if something is on the list but not in your tote, you'll get it soon!

The VF Crystal Ball - What Might be in your Share Next Week...
  • Asparagus or Broccolini
  • Braising Mix
  • Chard or Kale
  • Kohlrabi
  • Lettuce
  • Strawberries?!
  • Cilantro?
  • Sunflower Shoots
  • Hakurei turnips?
  • Strawberries? (Come on sun!)
A Historic First Week!
You did it, you set a new CSA record at Valley Flora: no mix-ups in the first week!!! I didn't get a single call or email reporting that someone's salad had gone missing, or that there was an extra tote at the end of pick-up hours. Thank you all so much for smooth sailing in the first week!

The only issue we saw at pick-up locations was that a handful of folks didn't take their salad shares home. We hate for you to miss out if you're signed up for Abby's Greens, so be sure to grab your salad this week if you ordered it. Remember, all salad share members are listed on the cooler lid and anyone who is signed up for a full pound share has a bag labeled with their name on it inside the red salad cooler.

Thanks again for a great first week!
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What's in the Box!?
A few notes on new items this week:

Pea Shoots: In the last couple of years we've gotten into micro mix and shoot production in our greenhouse. I started for selfish reasons: I wanted to have tasty sunflower and pea shoots and micro mix in my own salad bowl year-round, and it gave me an excuse to plant seeds every month of the year (I guess you could say we have an addiction to growing things around here). The shoots and micro mix turned out to be a great product popular with both chefs and our farmstand customers alike, so they've become a staple offering. This week you're getting a bag of pea shoots. I love mixing them into my salads, but you can also use them as pretty garnish or quick-saute them. We've bagged them into compostable Bio-bags. I like that these bags are not plastic (they're made out of non-GMO corn), but they do have a weird feel to them (especially when wet) and I've noticed that things wilt in them in your fridge (doh!). I suggest you double bag your pea shoots or transfer them into an airtight container to keep them perky.

Baby Spinach: Lovely little tender spinach leaves bagged into the clear ziploc

Kohlrabi: Plum-purple and a little alien looking! Peel the pretty skin with a veg peeler or knife and enjoy raw as veggie sticks (great with a little chili, salt and lime like Mexican-style jicama, or dredge through your favorite dip). You can also cook kohlrabi, but I find it loses some it's crispy, juicy appeal in a stir-fry.

Collard Greens: The flat-leaved bunch of greens in your share is a Southern staple. That doesn't mean, however, that you have to cook a mess 0' collard greens all day with ham hocks and black-eyed peas. I don't really know why collards are traditionally boiled for hours since they are wonderful lightly steamed, just like kale or chard. You can also roll them up, slice them thinly, and make a raw salad with an assertive dressing. Or steam whole leaves lightly and use them for wraps or sushi rolls (move over tortillas and seaweed).
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Beauty, Always...
Many years back, my mom, Bets, put words to a principle that has always guided life at Valley Flora, since before it was Valley Flora: Everything we do has to be at least 51% art. That is to say, this is a working farm where function is important, but form and beauty are also essential and non-negotiable. If you were to boil it down, our deepest motivation for doing what we do here on this land is our desire to spend our lives amidst the natural beauty of this valley, and perhaps to paint a bit of our own beauty on the canvas it provides us.

A friend of ours works for an organization called And Beauty for All, which is dedicated to "Bringing Americans together and healing our wounds by embracing natural beauty and human design in ways that revitalize our communities and renew our environment." She asked me to write something inspired by the farm for their blog, which you can read here. It is moments like those with my draft horses, in the fold of these hills along the creek, that I feel so lucky to have drawn this card.

My 8 year old daughter Cleo wants to be an artist when she grows up, and more specifically, an artist who lives on a farm. I hope she does with all my heart. May the love of beauty live on (and may she find someone to live on that farm with who wants to do all the hard work, hah!).
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Tamales THIS Week!
Tamale members, your first dozen are coming this week! Tamales will be frozen, packed into marked blue coolers and labeled individually with names. Double check the label on your bag before you take your dozen home! Enjoy!
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Strawberry U-Pick Update
Me-oh-my is the world excited for strawberry u-pick to open! We have been patiently waiting for the berries to ripen up so that we have enough to satisfy everyone (CSA shares, farmstand customers, restaurants, stores, and u-pick...). Opening day is coming soon - possibly even this Saturday if they ripen enough - but PLEASE CHECK OUR WEBSITE before you come! I am updating about the u-pick status there, as well as on Facebook. It's agonizing when a mini-van pulls up to the farmstand and a whole load of kids pile out with their buckets ready to pick and we have to break their hearts. One upbeat boy - upon learning that he couldn't pick strawberries - said, "Don't worry, Mom, we can get some kale instead!" He then proceeded to pick a bunch of kale from one of our farmstand coolers and ate it on the spot like an ice cream cone. If only the adults could handle the let-down so well! :)

Keep an eye on our website and know that once u-pick starts it's looking like it will be a great year in the berries.
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The Farmstand is Open for Summer Hours!

 
Every Wednesday & Saturday
9 am to 2 pm
Rain or shine!

Fresh Produce
U-Pick Strawberries & Flowers
Homemade Jam & Hot Sauce

Please bring your own bags and u-pick containers if possible!

Directions to the Farm
For Recipes & Cooking Inspiration:
 
Valley Flora Recipe Wizard
Our own collection of recipes gathered over the years.
 
Epicurious
A vast collection of recipes, searchable by one or multiple ingredients
 
Full Belly Farm
Recipes from one of my favorite farms in California, pioneers of the organic movement since the 80s.

Farm Fresh to You
A storehouse of recipes, searchable by ingredient.
 
Helsing Junction Farm
A Washington farm that has a good collection of seasonal recipes geared toward CSA members.
Copyright © 2019 Valley Flora, All rights reserved.


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And a Cherry Tomato Plant, Too!

Beet Box -

96 And a Cherry Tomato Plant, Too! One more thing in your Harvest Basket this week!

I forget to mention...

All Harvest Basket members get to take home a cherry tomato plant this week as part of your weekly share! Look for a yellow bin of tomato plants at your pick-up site. Please take one per Harvest Basket. The variety is SunOrange (an improved Sungold), our all-time favorite cherry tomato: sweet & tangy tropical flavor, great texture, high yielding and crack resistant! If you want more than one plant, we have extras for sale at the farmstand!
How to Care for Your Tomato Plant:
  • Choose a sunny, protected location for it. You can plant it in the ground or in a large pot or 5 gallon bucket with holes drilled in the bottom.
  • Plant your start as deeply as possible in soil amended with compost or a balanced organic fertilizer. Tomatoes are adventitious rooters, meaning they will sprout roots from the stem wherever it is in contact with soil, so the deeper you plant it the greater the root system it will develop. You can bury your plant up to the top-most set of leaves (just don't bury the growing tip).
  • Water your plant regularly to get it established, but as it matures you can taper the water. It will let you know if it's thirsty (keen observation is the cornerstone of good farming). Once your plant is yielding, less water = sweeter, more flavorful fruit.
  • This variety is indeterminate, meaning it will continue growing vigorously upward all season. It will need support of some kind (a wire cage, a string trellis, etc). Don't be afraid to prune it aggressively. Removing excess leaves and suckers will help maintain good airflow and light penetration, which helps prevent disease and promotes fruit ripening.
By late July or August you should start to see your first trusses of ripe fruit and your plant should yield well into the fall.

Enjoy!

 
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Copyright © 2019 Valley Flora, All rights reserved.


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Summer CSA Kickoff!

Beet Box -

Summer CSA Kickoff! Get ready for your first delivery of produce this week!
Thanks for eating locally from our family farm!
View this email in your browser
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What's Cookin' at the Farm...
 
  • Summer CSA Starts this Week: Top 5 Things you Need to Know!
  • What's in the First Box?!
  • Tamales Next Week!
  • The Farmstand is open for Summer!
  • Recipe Links
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What's In Your Share This Week:*
  • Scallions
  • Baby Walla Walla Sweet Onions
  • Red Ursa Kale
  • Asparagus
  • Artichokes
  • Hakurei Turnips
  • Head Lettuce
  • Arugula
  • Pac Choi
On Rotation:
(Some locations will receive it this week; others in a future week)
  • Nothing this week...
*Harvest Basket contents may vary between pickup sites in a given week depending on what's ripe and ready on the farm. Don't worry - if something is on the list but not in your tote, you'll get it soon!

The VF Crystal Ball - What Might be in your Share Next Week...
  • Scallions
  • Walla Wallas
  • Broccolini?
  • Spinach
  • Chard
  • Pac Choi
  • Kohlrabi
  • Lettuce
  • Radishes
  • Strawberries? (Come on sun!)
CSA Season Begins! Top 5 Things you Need to Know...
Hurrah, it's veggie time! We're celebrating our tenth CSA season this year, and many of you have been with us since the beginning (wow, that makes me misty-eyed, and it also explains the greater abundance of crow's feet fanning out at my temples...OK, yeah, and the handful of silver hairs, too...)! Thanks for being with us in this milestone year.

I've been in touch with all of you in the last couple days with specifics about your particular pick-up site: days, hours, locations, important details. If you didn't get that email, please let me know so I can re-send it to you. My goal is to equip you all with the info you need this week so that CSA pick-up runs smoothly. Maybe together we can set a 10-year record and have NO MIX-UPS in the FIRST WEEK!

Here is the list of the TOP 5 THINGS YOU NEED TO KNOW as a CSA member:
  1. READ: It makes all the difference! Every CSA member is signed up for a different combo of things. Except for Harvest Baskets, we label most things with names, so check the label or the list on the coolers before you take a salad share or tamale share home. Ninety-nine percent of the mix-ups happen because someone didn't read carefully! It's also a great idea to read this newsletter each week (those who do find out about special CSA perks like flats of strawberries and bags of peppers available by special order...).
  2. SENDING A SUB: If you send someone to pick up your CSA on your behalf, PLEASE make sure they know what items to take and what not to take! Salad, tamales and flowers tend to cause the most confusion for untrained proxies, so give them a list of exactly what to pick up for you.
  3. 28 LOVELY WEEKS! The CSA season is 28 weeks long. We'll delivery Harvest Baskets through the first week of December. Salad Shares go for 20 weeks until mid-October. Flower Shares go for 12 weeks starting in late June or early July. Tamales are delivered monthly, usually in the first full week of the month, seven deliveries total.
  4. HOW TO REACH ZOË: I'm hard to get ahold of throughout the week because I'm mostly in the field for long days and we have poor cell service at the farm. I will always try to get back to you within two days, if not sooner. The two best ways to reach me are:
    • Email: valleyflora@valleyflorafarm.com
    • Text: 541-551-0314
  5. YOU MATTER! Many of you have heard it before, but it's true: our CSA members are the backbone of the farm in so many ways and we want you to love your CSA experience. We'll do our best to accommodate you if you need something out of the ordinary. (Sorry, we can't oblige special requests to sub more strawberries for your kohlrabi every week, but we can do things like hold your tote in our walk-in cooler instead of delivering it to your pick-up site if you are going to be out of town and want to pick up later at the farm). All we ask is that you give us plenty of heads up if you need something out of the ordinary - at least 3 days - so we can adjust accordingly.
     
    And finally, in case you need a quick reminder about the where and when of your pick-up site, all of that info is always one click away on our website. Please share the link with anyone who might be picking up on your behalf this season.

    All right team, let's do this!
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What's in the First Box?!
Introducing your first week of VERY GREEN PRODUCE!!!!

Summer was off to a rip-roaring, scary-early start a few weeks ago (30 mile an hour north winds and 95 degree days at the farm). The strawberries loved it and got the earliest start ever in Valley Flora history, but then the weather regained its sanity and it feels more like Oregon-in-May again (grey, lush, calm, the trees dripping-green and heavy with nubile leaves and birdsong). Which means no strawberries this week, but lots of very happy leafy green things: kale, pac choi, arugula, lettuce! All of them can be eaten raw, but typically kale and pac choi are used more as cooking greens and arugula and lettuce for salads. If ever you feel overwhelmed by the green leafy things in your weekly share, remember that cooking kale, chard, collards, spinach, and pac choi reduces them to a small little pile that you could eat singlehandedly. Or throw them in to your smoothie.

This spring has been an epic slug fest like never before, so don't be alarmed if you encounter a gastropod hiding in an outer leaf of head lettuce or pac choi (they don't always come off in the dunk tank!).

Also this week: asparagus and baby artichokes - two of our favorite spring crops. The artichokes are a family heirloom that have been growing on the farm for over 40 years, since before it was Valley Flora. The baby chokes are practically choke-less, meaning you can eat them whole, bottom-up, heart first (after steaming and dredging them in your favorite fat of choice). With this particular variety you won't run into hairy or tough leaves until you reach the top of the choke.

The white round roots are Hakurei turnips - tender, buttery, and sweet. I love them raw in salads, or munching them like apples.

The scallions and baby Walla Walla sweet onions are an early treat. We planted the Walla Wallas last October and they overwintered beautifully until a few weeks ago when we noticed they were all starting to send up flower spikes. Overwintered onions are notoriously finicky and unfortunately this batch must have experienced some temperature stress that induced bolting. We decided to harvest them early this week while they're still tender. Our other planting of April-planted Walla Wallas will most likely yield big, fat onions come July, so not to worry if you were looking forward to making giant onion rings this season.

A lot of you are accomplished in the kitchen and passionate about food, so over the past few years I've included fewer and fewer recipes in the newsletter each week. Keyword searches on the internet seem to bring up every possible preparation for arugula these days, so I trust you'll find recipes that match your own tastes and preferences without much difficulty. Some weeks there will be a combination of produce in your tote that begs to be made into something special, at which times I might share a favorite recipe with you. Keep in mind that your fellow CSA members often have great tips for what to do with the produce, so get to know each other and share your ideas (and even your produce: I know one member in particular who will gladly swap her fennel for your eggplant come September).
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Tamales Next Week
For Tamale Share members, your first delivery of Tamales will come the week of June 3rd (not this week). Tamales will be frozen, packed into marked blue coolers and labeled individually with names. Double check the label on your bag before you take your dozen home!

Please mark your calendars with these tamale delivery weeks for the 2019 season:
  • June 3
  • July 1
  • August 5
  • September 2
  • October 7
  • November 4
  • December 2
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The Farmstand is Open for Summer Hours!

 
Every Wednesday & Saturday
9 am to 2 pm
Rain or shine!

Fresh Produce
U-Pick Strawberries & Flowers
Homemade Jam & Hot Sauce

Please bring your own bags and u-pick containers if possible!

Directions to the Farm
For Recipes & Cooking Inspiration:
 
Valley Flora Recipe Wizard
Our own collection of recipes gathered over the years.
 
Epicurious
A vast collection of recipes, searchable by one or multiple ingredients
 
Full Belly Farm
Recipes from one of my favorite farms in California, pioneers of the organic movement since the 80s.

Farm Fresh to You
A storehouse of recipes, searchable by ingredient.
 
Helsing Junction Farm
A Washington farm that has a good collection of seasonal recipes geared toward CSA members.
Copyright © 2019 Valley Flora, All rights reserved.


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Strawberry U-Pick and Farmstand Open this Saturday!

Beet Box -

96 Strawberry U-Pick and Farmstand Open this Saturday! May 25th kicks off our Summer Farmstand & U-Pick Season!
The Valley Flora Farmstand Opens for Summer Hours this Saturday, May 25th!

Produce & U-Pick Strawberries!

9 am to 2 pm
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Summer hours are Wednesdays & Saturdays from 9 am to 2 pm starting this Saturday, May 25th!
(at our usual location by the bridge)

It's shaping up to be an early and abundant strawberry season, so bring your buckets and your sunhats! It's  good picking out there already!

Remember, the farmstand accepts cash and checks only; no credit cards. Thanks!

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Visit our website for directions and more information about u-pick and the farmstand:
www.valleyflorafarm.com
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Copyright © 2019 Valley Flora, All rights reserved.


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Sign Up for our 2019 CSA Season

Beet Box -

Sign Up for our 2019 CSA Season Treat yourself to 28 weeks of farm-fresh feasting!
This could be your dinner in 10 weeks....
View this email in your browser

Are you craving a real tomato?
Only four months to go until they're ripe at Valley Flora, but now's the time to stake your claim on your share of the harvest!

Sign up today for the 2019 CSA Season!

Harvest Baskets - Salad Shares - Flower Shares - Tamale Shares


Grown with love by your crew at Valley Flora.
 

 
Copyright © 2019 Valley Flora, All rights reserved.


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Remember to VOTE for SOLAR at VALLEY FLORA!!!

Beet Box -

96 Remember to VOTE for SOLAR at VALLEY FLORA!!! Vote daily and spread the word!
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Vote for Solar at Valley Flora!

Remember to VOTE for SOLAR at Valley Flora every day this month!!!

You can check out our project and vote by typing “Valley Flora” into the search bar at:

https://cultivatingchange.org/vote-2019/

This month we are in a popular vote race against 100+ other farms around the country to win the final grant funds for our 12 kW solar installation. The top five highest vote-getters will receive grant funds ranging from $10K (first place) to $2K (5th place). We are running at about 13th place right now and the voting ends January 31st. We have wonderful, loyal supporters voting for us every day right now - you're amazing! Thank you!

Spread the word, vote daily, and help us make the top five before January 31st!

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Copyright © 2019 Valley Flora, All rights reserved.


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Vote for Solar at Valley Flora!

Beet Box -

96 Vote for Solar at Valley Flora! Cast your vote and help us win grant funds for our solar project!
View this email in your browser
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Vote for Solar at Valley Flora!

Happy New Year!

As some of you know, we are aiming to put a 12 kW array of solar panels on the roof of our barn this spring to power our farm infrastructure: walk-in cooler, irrigation pump, climate-controlled storage rooms and our propagation greenhouse. We've come a long way in our fundraising this year, thanks to a USDA grant, an Oregon Department of Energy grant, a local Wild Rivers Coast Alliance Grant, and a handful of generous individual donations.

In hopes of raising the remaining balance of funds for our solar project, I threw our hat into the ring for this sustainable farm grant-making program based in California: Cultivating Change. Grants are awarded in February on a popular vote basis, so from now until the end of the month you can vote for our project at Valley Flora - "Solar-Powered Produce” - ONCE PER DAY (I know, kinda annoying and not exactly democratic, but maybe if you’re willing you could set yourself a reminder and click “vote” every morning for the next 27 days :).

To vote for us, follow this link:

https://cultivatingchange.org/vote-2019/


Type “Valley Flora” into their search bar and our profile will pop up and then you can cast your vote. You will have to confirm your email address the first time in a link they send you, which might filter into spam, so look for an email from Greener Fields Together/Cultivating Change in your junk folder if it doesn’t appear in your inbox.

Also, the more people we have voting for us each day, the better our chances of bringing home the solar bacon, so please share this link widely amongst your networks if you’re comfortable doing so. Thank you so much!

Hoping for a bright, renewable-energy-filled 2019 here on Floras Creek and everywhere!
Zoë
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The FINAL Week!

Beet Box -

The FINAL Week! Tetsukubotu Squash!
Thanks for eating locally from our family farm!
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What's Cookin' on the Farm...
  • The Grand Finale for 2018!
  • Share your Feedback with Us!
  • 2019 CSA Sign-ups
  • Tamales this Week!
A huge Thank You from the Valley Flora crew! Not pictured: Cleo (age 7), Evan (Saturday deliveries), and Cora, Maggie and Beth (farmstand). What a team!
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What's Probably In Your Share This Week:*
  • Carrots
  • Onions
  • Beets
  • Celery
  • Green Cabbage
  • Tetsukubotu Squash
  • Bunched Asian Greens
  • Parsnips
  • Potatoes
  • Radishes or Turnips
On Rotation:
(Some locations will receive it this week; others in a future week)
  • Nothing this week...
*Harvest Basket contents may vary between pickup sites in a given week depending on what's ripe and ready on the farm. Don't worry - if something is on the list but not in your tote, you'll get it soon!

The VF Crystal Ball - What Might be in your Share Next June...
  • Lettuce
  • Strawberries
  • Kale
  • Mint
  • Broccolini
  • Asparagus
  • Arugula
  • Radishes
  • Cherry tomato plant
The Grand Finale!
I have this problem anytime I leave town, where I pack ridiculous quantities of vegetables into a cooler or snack bag to take with me. Then, far from a fridge, I find myself under the inevitable pressure of perishability and there I am again trying to eat a whole pound of sunflower shoots in the car before they go bad, or crossing my fingers that my veggie stash will make it past TSA at the airport. It's a food security disorder, probably diagnosable, stemming from some semi-irrational/semi-well-founded fear that there is nothing real to eat once I leave the sphere of the farm. So I take my veggies with me. Everywhere I go.

The last week of the CSA season is kinda the same for me, but it's your food security that I am fretting over, not my own. I want to pack you every last stick of long-keeping produce I can fit into a Rubbermaid tote in hopes of staving off your first trip to the grocery store for as long as I can. Giant green cabbages? Stuff 'em in there! More parsnips? YES! Potatoes, carrots, radishes, turnips, beets (it'll all store well in your fridge)! Onions: great for weeks if not months in a cool, dry spot. And that Tetsu winter squash? Well, we were still eating them last June after nine months of storage, so no pressure there!

For those of you who are coming along for the Winter CSA ride, starting January 9th there will be plenty more produce coming your way to see you through until next June. For anyone who isn't signed up for the winter season but who might want to stock up here and there, our farmstand will be open starting January 9th, every other week in conjunction with our Winter CSA pick-up in our barn (we'll post a farmstand schedule in the new year).

I hope this last tote feeds you well into December, and I hope that every time you tuck into that giant cabbage you'll think of us and know how grateful we are to you for being one of the essential bricks that make up our farm's foundation. Our CSA members are the bedrock of our farm in so many ways: financially for sure, but you also buoy our spirits, motivate us to innovate, and inspire us to get better at what we love to do each year. That's an enormous gift. Thank you from the bottom of our hearts.
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Share your Feedback!
We'd love to hear any feedback you have about the season. There's no formal survey to fill out, but if you're inspired send us an email and let us know what you loved, what you didn't, what you want more of, or what you never want to see in your CSA tote ever again (raise your hand if you already miss eggplant?!).

I crunched the numbers and this year the value of the produce in your 28-week share added up to $980, based on our farmstand prices. You paid $800 for that produce, which means you got to enjoy a 22.5% discount on all the food you took home as a CSA member this season. I'm pretty sure that's the largest seasonal discount we've ever seen in the past ten years, thanks to some great yields in certain crops and expanded crop diversity throughout the season!
The Harvest Basket mostly hovered above $30 in value all season, with a few spikes upwards of $45 in August and September. Good job eating your vegetables, everyone!
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2019 CSA Sign-Ups
It'll be June before we know it with summer's bounty upon us again, but whaddya say we take a few weeks to rest and digest the 2018 season before we think about that? I promise to send out a sign-up email for the 2019 Summer/Fall CSA Season in January. Anyone who was a member this year will automatically get priority for next season, so there's no need to put yourself on our waiting list. Many of you have been with us since 2009 when the CSA first began, a whole decade ago. Amazing! We are so lucky to have committed supporters like you, who bravely do kitchen combat with giant kohlrabis and bumpy-skinned squash. They should make an action film about you guys!
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Tamales this Week!
It's your last tamale delivery of the year. A big thank you to Juana for the 2,100 tamales she made for everyone this season!

Remember to grab your labeled dozen from the marked cooler at your pick-up site this week!
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The Farmstand is Open for Winter Hours!
Every Wednesday 10 am to 2 pm, rain or shine!
(No more Saturdays until next June)

Fresh Produce
Homemade Jam & Hot Sauce

Please bring your own bags and u-pick containers!

Please note our hours are slightly changed from year's past, closing at 2 pm instead of 3 pm

 
For Recipes & Cooking Inspiration:
 
Valley Flora Recipe Wizard
Our own collection of recipes gathered over the years.
 
Epicurious
A vast collection of recipes, searchable by one or multiple ingredients
 
Full Belly Farm
Recipes from one of my favorite farms in California, pioneers of the organic movement since the 80s.

Farm Fresh to You
A storehouse of recipes, searchable by ingredient.
 
Helsing Junction Farm
A Washington farm that has a good collection of seasonal recipes geared toward CSA members.
Copyright © 2018 Valley Flora, All rights reserved.


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Week 27 of 28 from Valley Flora!

Beet Box -

Week 27 of 28 from Valley Flora! Sugarloaf Radicchio! Fuji Apples!
Thanks for eating locally from our family farm!
View this email in your browser
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What's Cookin' on the Farm...
  • The Last Two Weeks!
  • Radicchio Caesar Salad
Brain coral or....celeriac!?
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What's Probably In Your Share This Week:*
  • Carrots
  • Leeks
  • Celeriac
  • Sugarloaf Radicchio
  • Delicata Squash
  • Fuji Apples
  • Hakurei Turnips
  • Kohlrabi
On Rotation:
(Some locations will receive it this week; others in a future week)
  • Nothing this week...
*Harvest Basket contents may vary between pickup sites in a given week depending on what's ripe and ready on the farm. Don't worry - if something is on the list but not in your tote, you'll get it soon!

The VF Crystal Ball - What Might be in your Share Next Week...
  • Onions
  • Carrots
  • Celery
  • Beets
  • Mustard Greens
  • Kabocha Squash
  • Green Cabbage
  • Parsnips
  • Potatoes
  • Radishes?
The Last Two Weeks!
We're in the home stretch of the 2018 season! Next week will be our last week of CSA deliveries until our Winter/Spring season begins on January 9th. If it feels like the fall/winter produce is piling up on you, worry not! Most of it - with the exception of leafy greens - has a long storage life. Kohlrabi, celeriac, carrots, potatoes, parsnips, cabbage, apples, leeks and even turnips (if you cut the tops off) will keep for weeks if not months in your fridge. Winter squash and onions will hold for most of the winter in a cool, dry place as well. Our hope in these last couple CSA weeks is to fill your crisper and countertop with crops that will continue to feed you and your family and friends into December, and maybe even beyond.

I've been especially inspired in the kitchen this week (getting home by 5:30 really helps - man, I love winter!) and I've made a few dinners that made me want to invite all of you over, especially those of you who have winter squash piling up as centerpiece decor. I love this recipe from Six Seasons: Roasted Squash with Yogurt, Walnuts and Spiced Green Sauce. I had to buy some cilantro to make the green sauce, but it makes enough that you'll have leftover to re-purpose for chimichurri-esque fish or lamb or steak (that's tonight's dinner plan!). There are some other awesome recipes in Six Seasons: A New Way with Vegetables that make inspired use of hardy fall and winter veg (also spring and summer produce!), so if you don't own the cookbook yet you might drop a hint with Santa.

 
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Radicchio Caesar
All the nation is in a tizzy over romaine lettuce right now, again (oh, our industrial food system (big sigh)). If you are going through Caesar salad withdrawals, we have a Valley Flora-local-seasonal solution for you this week: radicchio Caesar. The sugarloaf radicchio in your tote is among the mildest of all the chicories we grow, and you can make it even milder if you slice the head into ribbons and soak it in cold water for 10 minutes to leach out any trace of bitterness. You might actually fool your dinner guests into thinking it's romaine, for better or for worse.

I grabbed a recipe off the internet and made up a homemade Caesar dressing last night (I opted for one without raw eggs, cuz who needs salmonella and E. coli in the same week?), grated some parmesan, toasted some croutons, and tossed it all together. I actually used a much more bitter variety of radicchio that I had on hand and our 7 year old chowed it down (yup, the miracle of salad dressing). And you know, even if romaine wasn't on the recall list, I think I'd prefer the radicchio version anyway: hearty, fresh, flavorful, traceable, and comforting in more ways than one. Thanks for being part of our local farm-direct food system.
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The Farmstand is Open for Winter Hours!
Every Wednesday 10 am to 2 pm, rain or shine!
(No more Saturdays until next June)

Fresh Produce
Homemade Jam & Hot Sauce

Please bring your own bags and u-pick containers!

Please note our hours are slightly changed from year's past, closing at 2 pm instead of 3 pm

 
For Recipes & Cooking Inspiration:
 
Valley Flora Recipe Wizard
Our own collection of recipes gathered over the years.
 
Epicurious
A vast collection of recipes, searchable by one or multiple ingredients
 
Full Belly Farm
Recipes from one of my favorite farms in California, pioneers of the organic movement since the 80s.

Farm Fresh to You
A storehouse of recipes, searchable by ingredient.
 
Helsing Junction Farm
A Washington farm that has a good collection of seasonal recipes geared toward CSA members.
Copyright © 2018 Valley Flora, All rights reserved.


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Happy Thanksgiving from Valley Flora!

Beet Box -

Happy Thanksgiving from Valley Flora! Shallots! Parsnips!
Thanks for eating locally from our family farm!
View this email in your browser
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What's Cookin' on the Farm...
  • Happy Thanksgiving!
  • Remember: All CSA Pick-ups on WEDNESDAY this week!
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What's Probably In Your Share This Week:*
  • Carrots
  • Shallots
  • Brussels Sprouts
  • Celery
  • Kale
  • Butternut Squash
  • Rosemary
  • Parsnips
  • Potatoes
On Rotation:
(Some locations will receive it this week; others in a future week)
  • Nothing this week...
*Harvest Basket contents may vary between pickup sites in a given week depending on what's ripe and ready on the farm. Don't worry - if something is on the list but not in your tote, you'll get it soon!

The VF Crystal Ball - What Might be in your Share Next Week...
  • Leeks
  • Carrots
  • Celeriac
  • Radicchio
  • Chard?
  • Delicata Squash
  • Apples
  • Turnips
  • Radishes?
Happy Thanksgiving!
We're grateful for your  support of our little farm and the important role you play in choosing local food and family-scale organic agriculture. Thank you! We wouldn't be here without you!

Here on the farm we're looking forward to hunkering in for a few days around Thanksgiving and welcoming some real rain at last! Of course the wet forecast is creating the inevitable last-minute-before-the-rain scurry around here as we try to get a week's-worth of harvest done in two days AND check a few more fair weather projects off the never-ending list (don't forget to pull the irrigation pumps out of the creek before the deluge!). It'll feel great to take a big breath on Thursday and spend the day appreciating all the food, family, friends, and some long-overdue seasonal weather. Let it storm, Oregon-style!

We're packing some Thanksgiving-specific goodies for you this week, especially shallots (for gravy!), celery and rosemary (stuffing!), an extra big share of spuds (mashers!), and parsnips. We don't grow the prettiest parsnips in the world (in over 15 years of farming, I still haven't learned the secret to growing snow-white parsnips), but they are tasty. Your veggie peeler is your friend this week, and so is this recipe, especially if you think you don't like parsnips: Roasted Winter Squash and Parsnips with Maple Syrup Glaze and Marcona Almonds.


Wishing you all a cozy, happy Thanksgiving! Feast mightily!
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All CSA Pick-Ups Are on Wednesday This Week!
We will be delivering ALL shares to ALL pick-up sites this Wednesday, November 21st. Pick-up times will be as follows at each location:
  • Valley Flora: Wednesday 9 am - 4 pm, no change
  • Coos Bay: Wednesday 12 pm - 4 pm, no lat pick-up option
  • Port Orford*: Wednesday 8 am to 5 pm
  • Bandon*: 10:30 am to 5 pm
*Port Orford and Bandon members, please note that there will be no Saturday pick-up on November 24th next week.

We will resume our usual delivery schedule the week of November 26th.

Happy Thanksgiving!
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The Farmstand is Open for Winter Hours!
Every Wednesday 10 am to 2 pm, rain or shine!
(No more Saturdays until next June)

Fresh Produce
Homemade Jam & Hot Sauce

Please bring your own bags and u-pick containers!

Please note our hours are slightly changed from year's past, closing at 2 pm instead of 3 pm

 
For Recipes & Cooking Inspiration:
 
Valley Flora Recipe Wizard
Our own collection of recipes gathered over the years.
 
Epicurious
A vast collection of recipes, searchable by one or multiple ingredients
 
Full Belly Farm
Recipes from one of my favorite farms in California, pioneers of the organic movement since the 80s.

Farm Fresh to You
A storehouse of recipes, searchable by ingredient.
 
Helsing Junction Farm
A Washington farm that has a good collection of seasonal recipes geared toward CSA members.
Copyright © 2018 Valley Flora, All rights reserved.


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Week 25 of 28!

Beet Box -

Week 25 of 28! Weird Food Week: Celeriac, Giant Kohlrabi!
Thanks for eating locally from our family farm!
View this email in your browser
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What's Cookin' on the Farm...
  • Weird Wintry Food
  • Thanksgiving Pick-up Schedule
Packing Harvest Baskets in the Barn
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What's Probably In Your Share This Week:*
  • Carrots
  • Yellow Onions
  • Lettuce
  • Spinach
  • Beets
  • Spaghetti Squash
  • Turnips
  • Celeriac
  • Kohlrabi
On Rotation:
(Some locations will receive it this week; others in a future week)
  • Nothing this week...
*Harvest Basket contents may vary between pickup sites in a given week depending on what's ripe and ready on the farm. Don't worry - if something is on the list but not in your tote, you'll get it soon!

The VF Crystal Ball - What Might be in your Share Next Week...
  • Shallots
  • Carrots
  • Celery
  • Brussels Sprouts
  • Kale
  • Rosemary
  • Parsnips
  • Potatoes
  • Butternut Squash
Weird Wintry Food
We've come to that point in the year when the Harvest Basket gets kinda gnarly. This week we're hitting you with a double whammy: giant kohlrabi and celeriac. They may look like something out of Star Trek, but like most things rough and scary on the outside, they're tender and sweet on the inside.

These winter kohlrabis get gigantic, on purpose. They keep for months in the fridge, but the sooner you dive in with your peeler and knife the sooner you'll be treated to the juiciest, sweetest, most mild kohlrabi you've had all season. Hands down, I prefer to eat my kohlrabi raw - cut up as simple veggie sticks with dip, or doused with lime and salt (jicama style). You can also cook with it (including the leaves, which are collard-like), but I think it looses some of its crisp appeal.

If I were you, I'd give this slaw recipe a whirl, which you can use your hakurei turnips in as well: Kohlrabi and Turnip Slaw.

As for the celeriac (aka celery root), once you get that knobby, hairy skin off you've got a creamy, white heart to put to use in any number of ways. Check out this list of great recipes, and be sure to try the Celery Root and Beet Salad. If you want to save it for Thanksgiving, celeriac is a great addition to stuffing recipes.

Remember, just like books and people, never judge a vegetable by its skin. :)
Newly-germinated cover crops in the the frosty morning light.
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Thanksgiving Pick-Up Schedule
Thanksgiving is sneaking up on us fast! As many of you know, our CSA delivery schedule changes the week of Thanksgiving. We will be delivering ALL shares to ALL pick-up sites on Wednesday, November 21st. Pick-up times will be as follows at each location:
  • Valley Flora: Wednesday 9 am - 4 pm, no change
  • Coos Bay: Wednesday 12 pm - 5 pm, no change
  • Port Orford*: Wednesday 8 am to 5 pm
  • Bandon*: 10:30 am to 5 pm
*Port Orford and Bandon members, please note that there will be no Saturday pick-up on November 24th next week.

We will resume our usual delivery schedule the week of November 26th.

If you will be out of town for the Thanksgiving holiday and can't pick up your CSA share, we are happy to hold your food for you in our walk-in cooler and you can pick it up upon your return. Please email me by November 18th to request a cooler hold. We need your name, usual pick-up location, the items you want us to hold (Harvest Basket and/or Eggs), and the date you plan to pick them up from the farm.

Happy Thanksgiving!
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The Farmstand is Open for Winter Hours!
Every Wednesday 10 am to 2 pm, rain or shine!
(No more Saturdays until next June)

Fresh Produce
Homemade Jam & Hot Sauce

Please bring your own bags and u-pick containers!

Please note our hours are slightly changed from year's past, closing at 2 pm instead of 3 pm

 
For Recipes & Cooking Inspiration:
 
Valley Flora Recipe Wizard
Our own collection of recipes gathered over the years.
 
Epicurious
A vast collection of recipes, searchable by one or multiple ingredients
 
Full Belly Farm
Recipes from one of my favorite farms in California, pioneers of the organic movement since the 80s.

Farm Fresh to You
A storehouse of recipes, searchable by ingredient.
 
Helsing Junction Farm
A Washington farm that has a good collection of seasonal recipes geared toward CSA members.
Copyright © 2018 Valley Flora, All rights reserved.


unsubscribe from this list    update subscription preferences 

Email Marketing Powered by Mailchimp

Week 24 of 28 from Valley Flora!

Beet Box -

Week 24 of 28 from Valley Flora! Cipollinis and Chicories!
Thanks for eating locally from our family farm!
View this email in your browser
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What's Cookin' on the Farm...
  • Cipollinis and Chicories
  • Last Call for Winter CSA Sign-ups!
  • Thanksgiving Pick-up Schedule
  • Tamales this Week!
Fenice, a speckled Castelfranco chicory new to our fields this year.
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What's Probably In Your Share This Week:*
  • Carrots
  • Cipollini Onions
  • Lettuce
  • Radicchio
  • Collard Greens
  • Yellow Potatoes
  • Red Kuri Kabocha Squash
  • Radishes
  • Red Cabbage
On Rotation:
(Some locations will receive it this week; others in a future week)
  • Romanesco
*Harvest Basket contents may vary between pickup sites in a given week depending on what's ripe and ready on the farm. Don't worry - if something is on the list but not in your tote, you'll get it soon!

The VF Crystal Ball - What Might be in your Share Next Week...
  • Yellow Onions
  • Carrots
  • Celeriac
  • Kohlrabi
  • Turnips
  • Lettuce
  • Spinach?
  • Beets
  • Spaghetti squash
Cipollinis and Chicories
This week we're putting some Italian flair into the Harvest Basket in the form of cipollini onions and radicchio, a form of chicory. The cipollinis are coveted by many of the chefs we work with, but we saved every last one of them for our CSA members this year. Across the board our onion yields were drastically lower than usual due to a summer infestation of thrips (a tiny sap-sucking insect that flocks to onion leaves and steals energy away from the growing bulb). They're an especially pungent onion (guaranteed to make you cry) but also have more residual sugars than your typical yellow onion, which makes them incredible for roasting or caramelizing. Their thin skin and flattened shape make them a little trickier to peel, but it's well worth the paring knife effort.

We are crushing hard on radicchio this fall, with five varieties starting to come out of the field. Four of them are new trials for us, inspired by the passion of our friends at Local Roots Farm who shared some of their favorite varieties and growing tips with us last winter. I think everyone will see a variety called Fenice (picture above) in their tote this week, a speckled Castelfranco type.

Radicchios all belong to the chicory family alongside endive, escarole and dandelions, and they come in countless colors, shapes, and sizes. They tend to be mildly bitter and pair well with toasted nuts, cured meat, fresh or dried fruit, and cheese. If you're averse to bitterness, you can slice up radicchio and soak it in cold water for 10-20 minutes before making a salad, or you can wilt or grill it. Tangy salad dressing using citrus or vinegar also cuts the bitterness. I don't usually munch on plain, raw radicchio but I love the flavor in combination with seasonal fruit like pears, apples, pomegranates and citrus, some toasted nuts, parmesan or goat cheese, and a good sweet/tangy homemade dressing. I came across some great recipes courtesy of Whistling Train Farm that I'm going to try out this week.

Here are some pics of some of the other beauties coming out of the field in limited quantity right now. Next year I think we'll grow a few more for you :). It's hard not to swoon over a vegetable the color of a bridesmaid's dress!

Clockwise from top left: Treviso, Rosalba, Chioggia Radicchio, Fenice


 
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Last Call for Winter CSA Sign-Ups
Winter CSA Sign-Ups are under way! We have a limited number of spots left, so get yourself signed up ASAP. Current CSA members will have priority until November 8th, at which point we'll open it up to folks on our waiting list.

A few details to keep in mind if you're interested in signing up:
  • The cost of a winter share is $400, payable by check or via PayPal on our website. Payment is due by December 1st.
  • Candace's eggs will also be available, 10 week shares for $55.
  • Winter CSA shares are limited! We can only do about half our summer volume due to winter production constraints, so I encourage you to sign up and reserve your spot as soon as possible on our website!
  • We do not deliver in the winter. All Winter CSA shares (veggies and eggs alike) must be picked up at the farm. Pick-up is every other Wednesday from 9 am to 4 pm at our barn, 2 miles up Floras Creek Road. Because pick-up is from our walk-in cooler, it's fine if you come a day or two late, so long as you pick up during daylight hours.
  • Concurrent with Wednesday CSA pick-ups, we will have our farmstand set up in the barn in case you want to purchase any additional goodies.
Don't hestitate to reach out with any questions!
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Thanksgiving Pick-Up Schedule
Thanksgiving is sneaking up on us fast! As many of you know, our CSA delivery schedule changes the week of Thanksgiving. We will be delivering ALL shares to ALL pick-up sites on Wednesday, November 21st. Pick-up times will be as follows at each location:
  • Valley Flora: Wednesday 9 am - 4 pm, no change
  • Coos Bay: Wednesday 12 pm - 5 pm, no change
  • Port Orford*: Wednesday 8 am to 5 pm
  • Bandon*: 10:30 am to 5 pm
*Port Orford and Bandon members, please note that there will be no Saturday pick-up on November 24th that week.

We will resume our usual delivery schedule the week of November 26th.

If you will be out of town for the Thanksgiving holiday and can't pick up your CSA share, we are happy to hold your food for you in our walk-in cooler and you can pick it up upon your return. Please email me by November 18th to request a cooler hold. We need your name, usual pick-up location, the items you want us to hold (Harvest Basket and/or Eggs), and the date you plan to pick them up from the farm.

Happy Thanksgiving!
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Tamales this Week!
Don't forget to pick up your tamale share from the marked blue coolers this week!

 
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The Farmstand is Open for Winter Hours!
Every Wednesday 10 am to 2 pm, rain or shine!
(No more Saturdays until next June)

Fresh Produce
Homemade Jam & Hot Sauce

Please bring your own bags and u-pick containers!

Please note our hours are slightly changed from year's past, closing at 2 pm instead of 3 pm

 
For Recipes & Cooking Inspiration:
 
Valley Flora Recipe Wizard
Our own collection of recipes gathered over the years.
 
Epicurious
A vast collection of recipes, searchable by one or multiple ingredients
 
Full Belly Farm
Recipes from one of my favorite farms in California, pioneers of the organic movement since the 80s.

Farm Fresh to You
A storehouse of recipes, searchable by ingredient.
 
Helsing Junction Farm
A Washington farm that has a good collection of seasonal recipes geared toward CSA members.
Copyright © 2018 Valley Flora, All rights reserved.


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Week 23 of 28 from Valley Flora!

Beet Box -

Week 23 of 28 from Valley Flora! Brussels Sprouts! Butternut Squash!
Thanks for eating locally from our family farm!
View this email in your browser
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What's Cookin' on the Farm...
  • Brussels Sprouts and Butternuts
  • Winter CSA Sign-ups - Reserve your Spot by November 8th!
  • Winter Farmstand Hours Start this Week
Brussels sprouts on the stalk: inspiration for Dr. Seuss.
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What's Probably In Your Share This Week:*
  • Carrots
  • Leeks
  • Lettuce
  • Cauliflower
  • Parsley
  • Butternut Squash
  • Brussels sprouts
  • Hakurei Turnips
On Rotation:
(Some locations will receive it this week; others in a future week)
  • Purple Cauliflower
*Harvest Basket contents may vary between pickup sites in a given week depending on what's ripe and ready on the farm. Don't worry - if something is on the list but not in your tote, you'll get it soon!

The VF Crystal Ball - What Might be in your Share Next Week...
  • Cipollini Onions
  • Red Cabbage
  • Carrots
  • Celery?
  • Collards
  • Lettuce
  • Radishes
  • Yellow Potatoes
  • Kabocha Squash
  • Radicchio?
Brussels Sprouts and Butternuts
Our Indian summer lingered so long this fall that I'm struggling to comprehend how it could be time for late season crops like Brussels sprouts. Usually it's been rainy and cold for a few weeks before we dive into the Dr. Seussian forest and start logging stalks with the machete, but somehow the calendar is turning a page into November this week and the Brussels sprouts are ready!

I always hope for a frost before the first Brussels sprouts harvest because it sweetens them up and helps convince otherwise skeptical CSA members of their merits. Many of you need no convincing, but since we haven't had a frost yet and and some of you have inevitably suffered childhood Brussels sprouts trauma, here's a recipe that I love (I go easier on the garlic than they do and they still turn out yummy): Roasted Brussels Sprouts with Garlic

There are also Butternut squash in your share this week, which somehow always makes me feel happy and worry-free about the Harvest Basket. They don't test your belief system (Spaghetti squash), endanger your digits (Acorn squash), or instill fear of the giant unknown (uh, check out the photo of the dry-farmed North Georgia Candy Roaster I just baked in my very large oven this morning, because it was so scary and seemed a fitting meal for a Halloween mob). Don't worry, you will not be receiving any North Georgia Candy Roasters in your tote this year because:
  1. we only have 13 of them (from our OSU dry-farming trial this summer), and
  2. they weigh about 12 pounds apiece, and
  3. they are too long to even fit in a tote.
You can, however, buy one at the farmstand if you're brave and love super-sweet squash, or want to play a gag on someone, or need practice carrying a baby around before your large newborn arrives.

But I digress....Butternuts! Pretty much everyone knows what to do with a Butternut squash - soup! They are silky-smooth-oh-so-easy to peel with solid orange meat within, which also means this: don't be blinkered by the notion of soup alone! You can put a Butternut to work for you in any recipe that uses winter squash, period.

And now for some frightening Halloween pics of the 13-pounder that I slayed this morning. My largest chef knife wasn't up to the job, and the chainsaw was out of gas, so I baked it whole. The scene was made all the more gory when I accidentally decapitated it upon removal from the hot oven:
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Winter CSA Sign-Ups
Winter CSA Sign-Ups are under way! We have a limited number of spots left, so get yourself signed up ASAP. Current CSA members will have priority until November 8th, at which point we'll open it up to folks on our waiting list.

A few details to keep in mind if you're interested in signing up:
  • The cost of a winter share is $400, payable by check or via PayPal on our website. Payment is due by December 1st.
  • Candace's eggs will also be available, 10 week shares for $55.
  • Winter CSA shares are limited! We can only do about half our summer volume due to winter production constraints, so I encourage you to sign up and reserve your spot as soon as possible on our website!
  • We do not deliver in the winter. All Winter CSA shares (veggies and eggs alike) must be picked up at the farm. Pick-up is every other Wednesday from 9 am to 4 pm at our barn, 2 miles up Floras Creek Road. Because pick-up is from our walk-in cooler, it's fine if you come a day or two late, so long as you pick up during daylight hours.
  • Concurrent with Wednesday CSA pick-ups, we will have our farmstand set up in the barn in case you want to purchase any additional goodies.
Don't hestitate to reach out with any questions!
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The Farmstand is Open for Winter Hours!
Every Wednesday 10 am to 2 pm, rain or shine!
(No more Saturdays until next June)

Fresh Produce
Homemade Jam & Hot Sauce

Please bring your own bags and u-pick containers!

Please note our hours are slightly changed from year's past, closing at 2 pm instead of 3 pm

 
For Recipes & Cooking Inspiration:
 
Valley Flora Recipe Wizard
Our own collection of recipes gathered over the years.
 
Epicurious
A vast collection of recipes, searchable by one or multiple ingredients
 
Full Belly Farm
Recipes from one of my favorite farms in California, pioneers of the organic movement since the 80s.

Farm Fresh to You
A storehouse of recipes, searchable by ingredient.
 
Helsing Junction Farm
A Washington farm that has a good collection of seasonal recipes geared toward CSA members.
Copyright © 2018 Valley Flora, All rights reserved.


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Week 22 of 28 from Valley Flora!

Beet Box -

Week 22 of 28 from Valley Flora! Spinach, Apples, Winter CSA!
Thanks for eating locally from our family farm!
View this email in your browser
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What's Cookin' on the Farm...
  • Winter CSA Sign-ups
  • Apples in Every Form
Tw0-year old Jules, wowing his mom and grandpa with the biggest cider apple of the day!
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What's Probably In Your Share This Week:*
  • Carrots
  • Red Onions
  • Lettuce
  • Beets
  • Pie Pumpkin
  • Acorn or Festival Squash
  • Romanesco
  • Apples
  • Spinach
On Rotation:
(Some locations will receive it this week; others in a future week)
  • Savoy Cabbage
  • Purple Cauliflower
  • Radishes
  • Turnips
*Harvest Basket contents may vary between pickup sites in a given week depending on what's ripe and ready on the farm. Don't worry - if something is on the list but not in your tote, you'll get it soon!

The VF Crystal Ball - What Might be in your Share Next Week...
  • Leeks
  • Chicory?
  • Carrots
  • Carrots
  • Cauliflower?
  • Brussels sprouts
  • Radishes or Turnips
  • Parsley
  • Butternut Squash
Winter CSA Sign-Ups
This week's hefty bag of toothsome spinach from our new field tunnel reminded me that it's time to spread the word about the Winter CSA! We'll be offering a winter/spring CSA share like last year, with the first totes going out the week of January 7th and continuing every other week through the week of May 13th (10 weeks total). We had so much fun doing it last year - and we ate so well all winter - that we're going to try our luck with the winter months once again.

I had some trepidation with the notion of a winter CSA, given the uncertainty of the weather: floods, freezes, hailstorms, and all the rest. But each week that we packed the winter/spring shares I marveled at the diversity and abundance of food we were sending out, thanks to the combination of storage crops, greenhouse production, outdoor overwintering crops, and early spring perennial crops (asparagus, artichokes...). This year we have even more planted for winter, plus two new greenhouses in the New Nine, so we're hopeful that there'll be good winter eating for all.

A few details to keep in mind if you're interested in signing up:
  • The cost of a winter share is $400, payable by check or via PayPal on our website.
  • Candace's eggs will also be available, 10 week shares for $55.
  • Winter CSA shares are limited! We can only do about half our summer volume due to winter production constraints, so I encourage you to sign up and reserve your spot as soon as possible on our website!
  • We do not deliver in the winter. All Winter CSA shares (veggies and eggs alike) must be picked up at the farm. Pick-up is every other Wednesday from 9 am to 4 pm at our barn, 2 miles up Floras Creek Road. Because pick-up is from our walk-in cooler, it's fine if you come a day or two late, so long as you pick up during daylight hours.
  • Concurrent with Wednesday CSA pick-ups, we will have our farmstand set up in the barn in case you want to purchase any additional goodies.
Don't hesitate to be in touch if you have any questions, and enjoy your first taste of the winter season to come when you dig into that spinach!
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Apples in Every Form
Fresh apples in your share this week. Apple crisp gracing the table for dessert on a cozy, cold fall night. Apple cider gushing forth from our wooden press on Sunday. A couple jugs of said apple cider perking on the back porch, slowly morphing from sweet to hard. Windfall apples on the ground, luring the deer in through some invisible hole in our fence. Four kids in four trees, shaking fruit down for yet another round of cider-making. Apples. Apples. Apples.
 
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The Farmstand is Open for Fall Hours!
Every Wednesday and Saturday from 10 am to 2 pm, rain or shine!

Fresh Produce
U-pick Strawberries
Homemade Jam & Hot Sauce

Please bring your own bags and u-pick containers!

Please note our hours are slightly changed from year's past, closing at 2 pm instead of 3 pm

 
For Recipes & Cooking Inspiration:
 
Valley Flora Recipe Wizard
Our own collection of recipes gathered over the years.
 
Epicurious
A vast collection of recipes, searchable by one or multiple ingredients
 
Full Belly Farm
Recipes from one of my favorite farms in California, pioneers of the organic movement since the 80s.

Farm Fresh to You
A storehouse of recipes, searchable by ingredient.
 
Helsing Junction Farm
A Washington farm that has a good collection of seasonal recipes geared toward CSA members.
Copyright © 2018 Valley Flora, All rights reserved.


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Week 21 of 28 from Valley Flora!

Beet Box -

Week 21 of 28 from Valley Flora! Delicata! Asian Pears! Hakurei Turnips are Back!
Thanks for eating locally from our family farm!
View this email in your browser
-->



What's Cookin' on the Farm...
  • Farewell Eggplant, Hello Orchard Fruit!
  • Solar Fundraiser Cancelled
Asian Pears and golden autumn light.
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What's Probably In Your Share This Week:*
  • Carrots
  • Red Onions
  • Lettuce
  • Potatoes
  • Eggplant - the last!
  • Delicata Squash
  • Sweet Peppers
  • Tomatoes
  • Kale
  • Asian Pears
On Rotation:
(Some locations will receive it this week; others in a future week)
  • Savoy Cabbage
  • Purple Cauliflower
*Harvest Basket contents may vary between pickup sites in a given week depending on what's ripe and ready on the farm. Don't worry - if something is on the list but not in your tote, you'll get it soon!

The VF Crystal Ball - What Might be in your Share Next Week...
  • Red Onion
  • Beets?
  • Carrots
  • Savoy Cabbage or Cauliflower
  • Brussels sprouts?
  • Radishes?
  • Apples
  • Spinach?
  • Winter Squash
Farewell Eggplant, Hello Orchard Fruit!
It's time. Time to be done with eggplant. Time to pull the plants and sow cover crop in their stead. Time to move on to the other bounty of fall, like the neon purple cauliflower that some of you will get this week, and the curly-headed savoy cabbages that others will get (we couldn't fit both in the tote because they're so big, so you'll get one this week and the other next week). Time to eat Hakurei turnips and kale again and squeal with delight over the arrival of the Delicatas.

That blast of heat on Sunday was something, followed by the smoky haze of wildfires reignited. It felt like summer trying to extend her desperate grip just a little longer with one last insane burst of BTUs. But next week's forecast is so comforting: rain. Rain to bring up all our cover crops and turn pastures green again and bring an end to fire season.

Cooler days and even chillier nights this week make me want to eat apples, finally. You'll see some soon in your tote. This week it's Asian Pears - a variety called Shinko that is juicy and sweet and mild.

And tangentially related to eggplant and orchard fruit, potatoes! (Belonging to the Solanaceae family like eggplant, and known in France as pomme de terre - "apples of the earth.") This week's potatoes were dug with horse power! We hitched Jack and Lily up to a potato digger for the first time and lifted a thousand pounds of potatoes out of the ground in about 3 minutes. Holy spuds! I was pretty excited because it means that we can officially get rid of our cultivating tractor! My new equine team has proven itself time and time again this season: cultivating single row crops, hilling potatoes and leeks, spreading compost, mowing cover crops, and so much more - effectively rendering the ACG tractor obsolete on our farm. Hats off to the ponies!
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Solar Fundraiser Cancelled
We are very disappointed to let you know that we've had to cancel the Farm Dinner and Cider Pressing Fundraiser scheduled for this Saturday, October 20th. We're brainstorming other fundraising ideas to help put solar on the roof of the barn next spring and will keep you posted. Thanks to everyone for your outpouring of support and excitement!
 
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The Farmstand is Open for Fall Hours!
Every Wednesday and Saturday from 10 am to 2 pm, rain or shine!

Fresh Produce
U-pick Strawberries
Homemade Jam & Hot Sauce

Please bring your own bags and u-pick containers!

Please note our hours are slightly changed from year's past, closing at 2 pm instead of 3 pm

 
For Recipes & Cooking Inspiration:
 
Valley Flora Recipe Wizard
Our own collection of recipes gathered over the years.
 
Epicurious
A vast collection of recipes, searchable by one or multiple ingredients
 
Full Belly Farm
Recipes from one of my favorite farms in California, pioneers of the organic movement since the 80s.

Farm Fresh to You
A storehouse of recipes, searchable by ingredient.
 
Helsing Junction Farm
A Washington farm that has a good collection of seasonal recipes geared toward CSA members.
Copyright © 2018 Valley Flora, All rights reserved.


unsubscribe from this list    update subscription preferences 

Email Marketing Powered by Mailchimp

Week 20 of 28 from Valley Flora!

Beet Box -

Week 20 of 28 from Valley Flora! Cauliflower & Spaghetti Squash!
Thanks for eating locally from our family farm!
View this email in your browser
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What's Cookin' on the Farm...
  • Spaghetti Squash
  • Final Week of Salad Shares
  • Tamales this Week!
  • Cider Pressing and Dinner at the Farm Oct 20th!
Enjoy your last salad share this week.
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What's Probably In Your Share This Week:*
  • Carrots
  • Yellow Onions
  • Cauliflower
  • Fennel
  • Eggplant
  • Spaghetti Squash
  • Sweet Peppers
  • Broccoli
  • Little Gem Lettuce
On Rotation:
(Some locations will receive it this week; others in a future week)
  • Sweet Corn
*Harvest Basket contents may vary between pickup sites in a given week depending on what's ripe and ready on the farm. Don't worry - if something is on the list but not in your tote, you'll get it soon!

The VF Crystal Ball - What Might be in your Share Next Week...
  • Red Onion
  • Radicchio
  • Carrots
  • Savoy Cabbage
  • Potatoes
  • Hakurei Turnips
  • Tomatoes
  • Peppers
  • Delicata Squash
  • Kale
  • Parsley
Spaghetti Squash
It used to be that the week we put spaghetti squash in your tote I would find myself in front of the computer writing an advocacy piece for this much-maligned winter squash. It seems the food tides have turned in the past few years though and spaghetti squash has been lifted by the wave of gluten-free mania and carried to new shores where its Fall arrival is greeted by hordes of screaming fans, all dying for some alternative to noodles.

It's a humble Hindenburg of a squash and always one of the first to go out because it doesn't need curing time like some of the others. If you cut your squash in half and bake it, then scrape out the cooked flesh with a fork, you'll have a pile of squash strings that closely resemble noodles. From there you can go in any direction: smother your "noodles" in marinara sauce, dress them up with chili, make
fritters, or keep it simple with a little butter. Kids marvel at noodles that grew inside a squash, so have them help you make dinner this week.
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Final Week of Salad Shares
This is your last distribution of Abby's Greens for the season. If you can't imagine life without them, you can still source them for awhile longer from a variety of local stores: the Port Orford Community Co-op, the Langlois Market, Mother's Natural Grocery and McKay's (both in Bandon), and Coos Head Co-Op in Coos Bay. An enormous thank you to Abby for her tireless dedication to growing the most beautiful baby greens I've ever met.
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Tamales this Week!
Tamales go out this week in marked blue coolers. Please be sure to only take tamales if you are on the list, and to double check that you have the right bag before you leave your pick-up site. Thanks!
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Cider Pressing and Farm Dinner October 20th!
Join us on October 20th for an afternoon of cider pressing and horsedrawn farm tours and then an evening feast in our greenhouse to help raise money to put solar on the roof of the barn! Dinner will feature Valley Flora produce, wine and music, and everyone will go home with a jug of cider! $100 per person, all towards the cause of solar-powered produce! RSVP here! More details on our website!
 
-->
The Farmstand is Open for Fall Hours!
Every Wednesday and Saturday from 10 am to 2 pm, rain or shine!

Fresh Produce
U-pick Strawberries
Homemade Jam & Hot Sauce

Please bring your own bags and u-pick containers!

Please note our hours are slightly changed from year's past, closing at 2 pm instead of 3 pm

 
For Recipes & Cooking Inspiration:
 
Valley Flora Recipe Wizard
Our own collection of recipes gathered over the years.
 
Epicurious
A vast collection of recipes, searchable by one or multiple ingredients
 
Full Belly Farm
Recipes from one of my favorite farms in California, pioneers of the organic movement since the 80s.

Farm Fresh to You
A storehouse of recipes, searchable by ingredient.
 
Helsing Junction Farm
A Washington farm that has a good collection of seasonal recipes geared toward CSA members.
Copyright © 2018 Valley Flora, All rights reserved.


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Email Marketing Powered by Mailchimp

Week 19 of 28 from Valley Flora!

Beet Box -

Week 19 of 28 from Valley Flora! Winter Squash! Romanesco!
Thanks for eating locally from our family farm!
View this email in your browser
-->

What's Cookin' on the Farm...
  • Winter Squash Time!
  • Cider Pressing and Dinner at the Farm Oct 20th!
  • Fall Farmstand Hours Start This Week
Romanesco is here!
-->
What's Probably In Your Share This Week:*
  • Carrots
  • Red Onions
  • Zucchini
  • Tomatoes
  • Eggplant
  • Acorn & Festival Winter Squash
  • Sweet Peppers
  • Broccoli
  • Head Lettuce
On Rotation:
(Some locations will receive it this week; others in a future week)
  • Romanesco
  • Kale
*Harvest Basket contents may vary between pickup sites in a given week depending on what's ripe and ready on the farm. Don't worry - if something is on the list but not in your tote, you'll get it soon!

The VF Crystal Ball - What Might be in your Share Next Week...
  • Yellow Onion
  • Lettuce
  • Carrots
  • Broccoli
  • Fennel
  • Eggplant
  • Tomatoes
  • Hot Peppers
  • Radishes?
  • Sweet Peppers
  • Spaghetti Squash
Winter Squash
In my mind there aren't any two things in the produce world more quintessentially "Fall" than winter squash and romanesco. Their arrival always makes it easier to say goodbye to summer and shift into the rhythms of fall: coming home a little earlier, turning on the oven to roast some squash, maybe building the first fire in the woodstove (any day now), embracing the shorter days.

This week's first winter squash distribution is a combo of Acorn and Festival. They are similar, except for their skin. Acorn is the dark green guy. Festival is the yellow circus-y one. Neither need time to "age" so we typically send these two varieties out first (some varieties of winter squash benefit from a few weeks or even months in storage to develop their best flavor and texture) .

Winter squash have tough skins (which is what gives them their storage crop super powers), but it means they can be tough to hack into and the cause of many a kitchen knife mishap. Acorn and Festival are among the toughest so be careful! There are a few different tricks to cutting one up:
  • For the bold and brave: choose a heavy-duty, sharp-tipped knife. Insert the point of the knife into the side of the squash and then carefully work the blade around its circumference with the tip inside the squash the whole time, until you cleave it in half. From there, it's safer and easier to cut the squash into pieces, or bake the halves face down on a cookie sheet with a little water to help steam-cook it.
  • For the patient and cautious: either pre-bake your squash for awhile whole until it softens up, or pierce it a few times with a knife and put it in the microwave for a bit until it softens a little. Then proceed with cutting it up.
With the exception of Delicata squash, which you'll see in a few weeks, I like to peel my winter squash. Depending on how tough and bumpy the skin is, you can either use a good veggie peeler or a sharp knife.

As for eating them, the sky's the limit: soup, soup bowls (acorn and festival make great soup bowls once cut in half), pumpkin curry, roasted, steamed, mashed, stuffed. They can be center of the plate, or one of many ingredients in something else. And best of all, they store for months on your counter and look festive and seasonal while they're hanging out there, waiting for you to get inspired.
Cider Pressing and Farm Dinner October 20th!
Join us on October 20th for an afternoon of cider pressing and horsedrawn farm tours and then an evening feast in our greenhouse to help raise money to put solar on the roof of the barn! Dinner will feature Valley Flora produce, wine and music, and everyone will go home with a jug of cider! $100 per person, all towards the cause of solar-powered produce! RSVP here! More details on our website!
 
-->
The Farmstand is Open for Fall Hours!
Every Wednesday and Saturday from 10 am to 2 pm, rain or shine!

Fresh Produce
U-pick Strawberries
Homemade Jam & Hot Sauce

Please bring your own bags and u-pick containers!

Please note our hours are slightly changed from year's past, closing at 2 pm instead of 3 pm

 
For Recipes & Cooking Inspiration:
 
Valley Flora Recipe Wizard
Our own collection of recipes gathered over the years.
 
Epicurious
A vast collection of recipes, searchable by one or multiple ingredients
 
Full Belly Farm
Recipes from one of my favorite farms in California, pioneers of the organic movement since the 80s.

Farm Fresh to You
A storehouse of recipes, searchable by ingredient.
 
Helsing Junction Farm
A Washington farm that has a good collection of seasonal recipes geared toward CSA members.
Copyright © 2018 Valley Flora, All rights reserved.


unsubscribe from this list    update subscription preferences 

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You're Invited! Cider Pressing and Farm Dinner October 20th!

Beet Box -

96 You're Invited! Cider Pressing and Farm Dinner October 20th! Help us put solar panels on the barn roof!
Join us October 20th!
Cider Pressing and Fall Farm Dinner
A Fundraiser to Help Put Solar Panels on the Roof of our Barn!

3 pm - Cider Pressing and Horsedrawn Farm Tours
5 pm- Five Course Feast

Featuring Valley Flora Produce, wine, and music in our greenhouse

$100/person
For more details and to RSVP: www.valleyflorafarm.com
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