Beet Box

Week 25 of 28 from Valley Flora!

Week 25 of 28 from Valley Flora! Shallots! Celeriac! Giant Kohlrabi!
Thanks for eating locally from our family farm!
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What's Cookin' at the Farm...
  • The Big, The Bad, and the Ugly
  • Winter Shares are Sold Out
  • Heads up: SPECIAL Thanksgiving Delivery Schedule!
Jules and Uma astride Jack and Lily on a beautiful day for fall fieldwork.
 
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What's In Your Share This Week:*
  • Shallots
  • Butterhead Lettuce
  • Carrots
  • Green Cabbage
  • Celeriac
  • Mustard Greens
  • Kohlrabi
  • Spaghetti Squash
  • Shinko Asian Pears
On Rotation:
(Some locations will receive it this week; others in a future week)
  • 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...
  • Leeks
  • Carrots
  • Chioggia Beets
  • Lettuce
  • Pea Shoots
  • Chioggia Radicchio
  • Radishes?
  • Delicata squash
  • Cauliflower

  •  
The Big, the Bad, and the Ugly
I love this time of the year, when the totes start filling up with weird, freakish vegetables. It'd probably be bad for business to start the season off in June with the kind of produce you're getting this week, but I trust that after six months of eating with us you can handle the fright that a four-pound kohlrabi might give you today. It's a milestone tote: proof that you are officially a seasoned, adept locavore. You've got this.

So what's this week's challenge?

KOSSACK KOHLRABI and SHALLOTS (the "Big")!
You got some kohlrabi way back in June, but they paled in comparison to the behemoth this week. This is our storage kohlrabi and it gets huge. It's also the sweetest, most delicious kohlrabi I've tried. You can cook kohlrabi, and there are plenty of recipes to lead you down that road, but I strongly suggest using this in its raw form: peeled first, and then the raw kohlrabi world is your oyster. It makes great crudites if you want to keep it simple, but if you want it at the center of the plate, try this Kohlrabi Caesar Salad or Kohlrabi Pickles with Chile Oil. One sidenote: kohlrabi that's been cut up and then stored in the fridge tends to off-gas and it smells like a strong propane leak. Not very appetizing. If you're not going to use the whole thing at once, I suggest hacking off the amount you need and storing the other piece in the fridge in a plastic bag to reduce the amount of surface area exposed to air. When you go to use the leftover piece, you can simply shave off the cut edge and start fresh.

The shallots in your share are probably bigger than you're used to. For some reason we're able to grow mammoth sized shallots on the farm, by no special workings of our own. This variety stores exceptionally well in cool, dry conditions, up to a year!

SHINKO ASIAN PEARS (the "Bad," as in "Badass!")!
This is our latest and last variety of Asian pear. The first time they bore fruit I was disappointed: the flavor was insipid. We toyed with cutting the trees down and replacing them with something with more zing. We didn't, but the next season I was uninspired to pick them and left the fruit on the tree well into November. Passing through the orchard one day I noticed that none of the pears had dropped so I picked one and tried it. Vavavoom! Turns out they just needed some more ripening time! Now I wait until the birds start pecking at the upper fruit - always a sure sign that the sugars are up - and then we pick them, usually in early November. Crisp, juicy, sweet, refreshing. Glad we didn't take the chainsaw to them after all.

CELERIAC ("the Ugly")!
Celeriac, aka celery root, is one of those vegetables that tests your capacity to not judge a book by its cover. It's the beast of the vegetable world, with a very charming prince hidden inside. It takes either a really good veg peeler or some slick paring knife skills to reveal the creamy white heart within, but it's worth the small effort. It's a great cornerstone in soup, it roasts up fantastically, makes a yummy mash, and is also delicious shaved raw in salads. Little known and under-appreciated here in the States, it's an awesome winter staple because it keeps for a long time in cold storage.

Get inspired with this collection of celeriac recipes, ranging from soups to sides to main dishes.
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Winter Shares are Sold Out
It happened fast and we're so sorry if you missed the boat! Our winter production is more constrained than our main season, which makes it hard to accommodate the growing interest in winter shares. We might just have to rethink some of our crop planning in order to expand the winter CSA in the future!

Keep in mind that if you can make the trip to the farm in the winter, we will have a winter farmstand every other Wednesday from 10 am to 4 pm, starting January 8th, the same day as the CSA pickup. You can stock up on veggies of your choice, even if you aren't getting a CSA basket. We will probably also be supplying a few local outlets this winter, pending produce supply, including the Port Orford Community Coop, the Langlois Market, and possibly Mothers Natural Grocery.

Thanks so much for your support!
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Heads Up! Special Thanksgiving Delivery Schedule!
Hard to believe given this spate of summery weather, but Thanksgiving is just around the corner. If you are a Bandon or Port Orford member, please pay special attention because we alter our CSA delivery schedule for the week of Thanksgiving. ALL CSA totes get delivered on Wednesday, November 27th and there is no CSA delivery on Saturday, November 30th. Pick-up times will be unchanged for Farm and Coos Bay Members; I will post pick-up times for Port Orford and Bandon members next week in the newsletter.

If you will be out of town for Thanksgiving and unable to pick up your share, we're happy to hold your tote in our cooler at the farm for pick up when you return. To make arrangements, please email us your:
  • Name
  • Normal pick-up location
  • Phone number
  • Date you plan to pick up your tote from our cooler at the farm
We resume our normal delivery pattern (Wednesday and Saturday) the week of December 2nd for the 28th and final CSA distribution.
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November Farmstand Hours
 
Every Wednesday, Rain or Shine
10 am to 1 pm
(No more Saturdays until next June)

Fresh Produce
Homemade Jam & Hot Sauce

Please bring your own bags!

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 24 of 28 from Valley Flora!

Week 24 of 28 from Valley Flora! Brussels sprouts! Butternuts!
Thanks for eating locally from our family farm!
View this email in your browser
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What's Cookin' at the Farm...
  • Fall Faves: Brussels and Butternuts!
  • Tamales this Week
  • Farewell Dear Amelia!
 
Roberto rocks a new hairstyle: the strawberry blonde mullet, all the rage in Langlois...
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What's In Your Share This Week:*
  • Yellow Onions
  • Redleaf Lettuce
  • Carrots
  • Brussels sprouts
  • Yellow Potatoes
  • Tomatoes
  • Hakurei turnips
  • Butternut Squash
  • Green Pepper
  • Broccoli shoots
On Rotation:
(Some locations will receive it this week; others in a future week)
  • Radishes
*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
  • Red Cabbage
  • Lettuce
  • Celeriac
  • Tomatoes?
  • Asian Pears
  • Spaghetti squash
  • Parsnips
  • Cauliflower?
  • Mustard Greens?

  •  
Fall Faves: Brussels and Butternuts!
When the Brussels sprouts hit the CSA share, it always feels like Dr. Seuss had a hand in the harvest. We give them out on the stalk, not a presentation that's all that common outside of farmers markets. This is our first dip into the Brussels sprouts patch and I confess I haven't even eaten any myself yet, but I'm banking on the fact that we've had some cold nights that hopefully sweetened them up enough to make you realize that Brussels sprouts actually ARE your favorite vegetable! For the sake of storage space in your fridge, I'd recommend snapping the sprouts off the stalk and keeping them in a plastic bag. They are truly like mini cabbages in that they'll store well for a long time. This recipe just came through my inbox this morning and it looks good enough that I might just have to march out into the field and log myself a stalk of B. sprouts for dinner tonight!

Roasted Brussels Sprouts with Warm Honey Glaze


Snugged into the bottom of your tote this week are a couple Butternut squash as well: smooth, tan, sweet, and begging to become soup. I can't think of a single thing I don't love about butternuts: they are easy to peel, they have a tiny seed cavity (= solid meat inside), they taste great, and even if they do conjure up visions of soup, soup, soup, you can use them any old way you want: roasted, steamed, mashed, pie, you name it.
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Tamales this Week!
Remember to grab your tamale share from the marked blue cooler at your pickup site this week. Be sure to double check the tag so you don't take someone else's dinner home! Your final delivery of tamales for the season will go out the week of December 2nd, our last CSA week for 2019.
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Farewell Dear Amelia!
Last week we bid Amelia a teary goodbye as she took leave of the farm after three wonderful seasons together. She shared her bright, positive energy wholeheartedly with us and we're deeply grateful for her commitment to Valley Flora, for all her hard work on the farm, and for the beautiful flowers she coaxed from the field the past two seasons. She grew and learned an enormous amount in her three seasons here and we are excited to see where her farming adventure leads next up in the Portland area.
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November Farmstand Hours
 
Every Wednesday, Rain or Shine
10 am to 1 pm
(No more Saturdays until next June)

Fresh Produce
Homemade Jam & Hot Sauce

Please bring your own bags!

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 23 of 28 from Valley Flora!

Week 23 of 28 from Valley Flora! Apple Medley! Treviso Radicchio! Delicata!
Thanks for eating locally from our family farm!
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What's Cookin' at the Farm...
  • Treviso, Apple Medley, Delicatas
  • Winter CSA Sign-Ups!
  • November Farmstand Hours
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What's In Your Share This Week:*
  • Leeks
  • Redleaf Lettuce
  • Carrots
  • Beets
  • Treviso Radicchio
  • Romanesco
  • Kale
  • Delicata Squash
  • Apples
On Rotation:
(Some locations will receive it this week; others in a future week)
  • Radishes
*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
  • Brussels sprouts
  • Lettuce
  • Potatoes
  • Tomatoes?
  • Asian Pears
  • Turnips?
  • Butternut Squash

  •  
Treviso, Apples, Delicatas!
In the spirit of practice-makes-perfect, you're getting another chicory this week so you can continue honing your radicchio skills. This time it's a Treviso-type: upright, dense, and the color of a nice red wine. I'm inspired to use it in this recipe I stumbled upon last week, using the end of a loaf of sourdough from Farmstead Bread in Myrtle Point. For any of you who have not yet gotten your hands on a loaf from Farmstead Bread, you must! They sell through Coos Head Food Co-op, the Port Orford Co-Op, at various farmers markets, and a handful of other places. I'm not a big sliced bread eater - it doesn't make me feel so great - but the slow-rise wild sourdough that Farmstead handcrafts is a completely different beast. My belly loves it, my tastebuds love it, and we are incredibly lucky to have an artisan bakery of such caliber in our rural community.

Apples are finally showing up in your share this week. It wasn't a gangbuster apple year for us and because we haven't had a huge harvest of any one variety it means you're getting a medley of some of our favorites this week: Liberty (smooth, matte-red with green skin), Sweet Sixteen (large, shiny red and green skin), and Topaz (waxier skin with red streaking over yellow). Our acre-and-a-half of orchard contains 285 trees and almost a 100 different varieties, not quite half of which are apples. Most of them are varieties you'll never find in a grocery store, and all of them are apples that we chose because we love their more complex flavor (i.e. there are no Red Delicious in our orchard :)....).

And finally in your tote, the belle of the winter squash ball, Delicata! It's the favorite for good reason: this is our sweetest squash and probably the easiest and most versatile to prepare. It'll be perfect in the treviso salad recipe above, but it also stands on its own halved into boats, baked and eaten with a little pool of melting butter inside.
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Winter CSA Sign-Ups!!!

Remember, it's time to reserve your spot for our upcoming 2020 Winter CSA season! We have a limited number of spaces available - we offer just 40 winter shares compared to 100 main season shares - so we encourage you to sign up in a timely fashion to guarantee your spot. We'll give current CSA members a two-week priority sign-up period, through November 6th, after which we'll open it up the general public.

 
Our winter CSA has a slightly different rhythm than our main season: starting the week of January 6th we pack shares on an every-other-week schedule (weather permitting), through the week of May 11th. We have a pickup location at the farm and another in Bandon (we do not offer delivery to Port Orford or Coos Bay in the winter). You'll get ten shares total over a 20 week period, replete with a remarkable abundance of diverse seasonal produce. Over the past few years I've been amazed at the rainbow-array of food the farm can put out during the darkest, coldest time of the year. Some of our members have even confessed that they like the winter CSA better than summer... :)

To learn more and get signed up, follow this link to our website!

Thanks for eating with us year-round!
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November Farmstand Hours
 
Every Wednesday, Rain or Shine
10 am to 1 pm
(No more Saturdays until next June)

Fresh Produce
Homemade Jam & Hot Sauce

Please bring your own bags!

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.


unsubscribe from this list    update subscription preferences 

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Week 22 from Valley Flora!

Week 22 from Valley Flora! Radicchio! Pumpkins! Acorn Squash!
Thanks for eating locally from our family farm!
View this email in your browser
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What's Cookin' at the Farm...
  • Radicchio Season!
  • Winter CSA Sign-Ups!
  • Pie Pumpkins and Acorn Squash
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What's In Your Share This Week:*
  • Red Onions
  • Little Gem Lettuce
  • Carrots
  • Tomatoes
  • Radicchio
  • Fennel
  • Hakurei Turnips
  • Pie Pumpkin
  • Acorn Squash
  • Celery
  • Chojuro Asian Pears
  • Broccoli
On Rotation:
(Some locations will receive it this week; others in a future week)
  • Sweet Peppers
  • Cauliflower
  • Radishes
*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
  • Beets
  • Lettuce
  • Romanesco
  • Tomatoes?
  • Collards
  • Apples
  • Delicata Squash

  •  
Radicchio Season!
Ever since spending a couple days with a fellow Washington farmer who is deeply passionate about chicories (the family of plants encompassing radicchio, endive, escarole and frisee), I've fallen under their spell, awed by their remarkable contribution of color, flavor and texture to our fall produce lineup. Radicchio and its chicory cousins are a wondrous thing in the shortening days of fall and the dark days of winter. They are incredibly hardy, achieving full, glorious maturity when most things on the farm are on the slimy slope of senescence. They come in a fantastic range of shapes, colors and forms: tight, freckled, cabbage-like balls; tall, smooth, wine-dark mini-obelisks; loose-leafed sprays; whorls of serration; blanched cones. Best of all, though, is the surprise that many of them hold inside, like the variety you are getting this week: a pale green exterior gives way to a core ablaze in color and designs not normally found in the vegetable world: bridesmaid pink; creamy yellow; polka dots! They are a headstrong contrast to the muted tones of fall, and I love it.

Radicchio is mildly bitter, which scares some people off, but if you play with it in the right way its bitterness can be a fantastic culinary element in a dish. When I bring radicchio home to my kitchen, I assume I'm going to do one of three things:
  1. Cook with it (yes, radicchio holds up to heat really well and cooking tempers the bitterness. People add them to risotto, soup, pasta, or seared to accompany a slab of protein).
  2. Eat it raw as a salad, paired with something sweet, something rich and something assertive (I'll candy some nuts, slice some pear, add some cheese, make a creamy vinaigrette.)
  3. Eat it raw as salad, but slice and soak it in cold water first. This step leaches out the bitterness and allows you to use your radicchio like regular lettuce.
There is a treasure trove of mouth-watering radicchio recipes on Epicurious.com, all of which make me want to hole up in my kitchen for a week and eat nothing but chicories. I hope you'll give it a chance and join the fan club of folks like me who've realized that radicchio deserves a center-stage spot on the dinner plate come fall. 
 
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Winter CSA Sign-Ups!!!

It's time to reserve your spot for our upcoming 2020 Winter CSA season! We have a limited number of spaces available - we offer just 40 winter shares compared to 100 main season shares - so we encourage you to sign up in a timely fashion to guarantee your spot. We'll give current CSA members a two-week priority sign-up period, through November 6th, after which we'll open it up the general public.

 
Our winter CSA has a slightly different rhythm than our main season: starting the week of January 6th we pack shares on an every-other-week schedule (weather permitting), through the week of May 11th. We have a pickup location at the farm and another in Bandon (we do not offer delivery to Port Orford or Coos Bay in the winter). You'll get ten shares total over a 20 week period, replete with a remarkable abundance of diverse seasonal produce. Over the past few years I've been amazed at the rainbow-array of food the farm can put out during the darkest, coldest time of the year. Some of our members have even confessed that they like the winter CSA better than summer... :)

To learn more and get signed up, follow this link to our website!

Thanks for eating with us year-round!
 
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Pie Pumpkins and Acorn Squash
Even though Halloween is around the corner, the little pumpkin in your tote this week is not really intended to become a jack-o-lantern. It's a variety that lends itself to homemade pumpkin pie. That's not to say you can't decorate the house with it for a couple weeks until the trick-or-treating is over, and THEN bake it and turn it into a scrumptious, creamy pie. You can also bake it, scoop out the flesh, and freeze it so you're one step readier for the Thanksgiving pie-baking bonanza.

You also have a couple acorn squash in the mix, ideal for cutting in half and baking, maybe heaped with a stuffing of some sort or filled up as soup tureens. Acorns have an especially tough skin, so take care when cutting them in half.
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October Farmstand Hours
 
Every Wednesday & Saturday (rain or shine)
10 am to 1 pm

Fresh Produce
Homemade Jam & Hot Sauce

Please bring your own bags!

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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Apologies for the Misfire!

96 Apologies for the Misfire!
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Whoops!

We accidentally just sent our weekly freshsheet email intended for our wholesale customers (stores, restaurants, caterers) to our CSA list.

Apologies for that. Please disregard, and look for your usual Beet Box newsletter on Wednesday!
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Copyright © 2019 Valley Flora, All rights reserved.


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Valley Flora Freshsheet - October 21st

96 Valley Flora Freshsheet - October 21st Radicchio!
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Fresh Local Produce from the Banks of Floras Creek


Fresh from the Farm This Week:
  • Radicchio
  • Fiesta and Sweet Sixteen Apples
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Good morning! A reminder that Abby's Greens and all baby bulk greens will only be available for Wednesday delivery for the remainder of the season (no Saturday delivery of these items).

The freshsheet is updated for the week of October 21st:

http://www.valleyflorafarm.com/content/valley-flora-freshsheet

The password is fresh


Notes on this week's harvest:
  • Head Lettuce is becoming more limited. Please check the list this week before ordering. This will be the final week for greenleaf, available only in limited quantity (no case quanitities). Redleaf should be available for another couple weeks, weather depending.
To place your order:
ORDERING DEADLINES:
  • 2 pm on MONDAY for Wednesday deliveries to Langlois, Bandon and Coos Bay (and Port Orford pickup from our cooler).
  • 2 pm on THURSDAY for Saturday deliveries to Langlois, Bandon and Port Orford.
Thanks for your business, and for choosing local produce from our family farm!

The Florettes
Bets, Abby & Zoë
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DELIVERY SCHEDULE

Wednesdays
  • Langlois by 10 am
  • Bandon by 12 pm
  • Coos Bay by 2 pm

Saturdays
  • Port Orford by 9 am
  • Langlois by 10 am
  • Bandon by 12 pm
Chicory season is upon us!
Copyright © 2019 Valley Flora, All rights reserved.


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Week 21 from Valley Flora!

Week 21 from Valley Flora! Savoy Cabbage! Spaghetti Squash!
Thanks for eating locally from our family farm!
View this email in your browser
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What's Cookin' at the Farm...
  • Don't be Scared...it's just a SPAGHETTI SQUASH!
  • A Word about Winter Squash
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What's In Your Share This Week:*
  • Yellow Onions
  • Head Lettuce
  • Carrots
  • Tomatoes
  • Savoy Cabbage
  • Red Potatoes
  • Cilantro
  • Spaghetti squash
On Rotation:
(Some locations will receive it this week; others in a future week)
  • Broccoli
  • Cauliflower
  • Radishes
*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
  • Radicchio
  • Lettuce
  • Collards
  • Tomatoes?
  • Celery?
  • Hakurei Turnips
  • Acorn Squash
  • Pie Pumpkin
  • Fennel

  •  
Don't be Scared...
This week everyone is getting a spaghetti squash, some of which might fill half your tote and weigh more than your cat, but don't be afraid! Spaghetti squash is maybe the easiest of all the winter squashes to handle, in part because the main way you handle it is pretty hands off: just bake it whole. Aside from piercing it with a knife a few times so it doesn't explode in your oven or pressure cooker, you don't have to risk life and limb try to peel, hack, slice and dice and get it recipe-ready. And if you're afraid to even stab the thing once or twice, pop it into your microwave for 5 minutes to soften it and then pierce it with a sharp-tipped knife. That is, if you can fit it in your microwave...

But speaking of recipes, there are lots of exciting ideas for how to eat a spaghetti squash, more everyday in this new gluten-free era.

If you belong to the Instant Pot or pressure cooker club, this is a pretty clever way to make "spaghetti" and sauce all in the same pot, in under an hour:
https://www.epicurious.com/recipes/food/views/one-pot-turkey-bolognese-with-spaghetti

If you are a sucker for fritters (my hand is in the air right now), then try these:
https://www.epicurious.com/recipes/food/views/spaghetti-squash-fritters

And if you love salami and cheese like a good Italian should, this might be right up your alley:
https://www.epicurious.com/recipes/food/views/cheesy-baked-spaghetti-squash-boats-with-salami-sundried-tomatoes-and-spinach

It seem like most recipes calling for spaghetti squash use it as a vehicle for cheese, tomato sauce, and other delights. But you know, they also taste pretty good on their own if you want to just cook it naked and keep it simple.
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A Word (or two) About Winter Squash
I haven't given squash season it's proper introduction like I usually do. I assume a lot of you are familiar with winter squash and adept at handling them, but on the off chance that they're an entirely new kitchen adventure for you, here are a few tips:
  • Store your squash on the counter, or somewhere cool and dark with good airflow. Not in the fridge, unless you cut one in half and save some of it to cook with later. Most varieties of squash will store for weeks, if not months. The last variety you'll receive in December - Tetsu - could keep for over a year. I just had a CSA member from last year send me a picture of her 2018 Tetsu, cut in half and still perfect inside.
  • Squash skin is edible, but not necessarily palatable. The exception is Delicata, which has a thin enough skin it doesn't interfere with your eating enjoyment too much. That said, I tend to peel even my Delicatas in order to enjoy the smooth texture to its fullest. Acorns are tough to peel due to their hard ribs, so I mostly cook them in their shell.
  • When cutting into uncooked squash, be careful! If you have a microwave you can precook them for 5 minutes to soften them up and then go at it with the knife. I'm confident with a knife and we don't have a microwave, so my approach is usually:
    1. Peel with a peeler, if it's a peeling type (butternut, delicata, sunshine)
    2. Using my big kitchen knife with the sharpest, pointiest tip, I insert the tip of the knife into the belly of the squash and then carefully work the blade of the knife around the middle of the squash to cleave it in half.
    3. Once I've halved the squash, I scoop out the seeds and put the cut side down on the cutting board so it's stable. Then I slice and dice into whatever shape/size I'm after.
  • If it's a spaghetti, acorn, pie pumpkin or Tetsu, I skip the peeling step but do everything else the same.
And finally, if you want a quick read about winter squash in general - and a guide to all the different kinds - check out this link:
https://www.epicurious.com/ingredients/a-visual-guide-to-winter-squash-varieties-article

You won't see all of those varieties from us this fall, but we have grown all of them over the course of the past decade. We've narrowed our squash lineup down to the varieties that taste the best, store the best and yield the best on our farm. I hope you like them!

 
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October Farmstand Hours
 
Every Wednesday & Saturday (rain or shine)
10 am to 1 pm

Fresh Produce
Homemade Jam & Hot Sauce

Please bring your own bags!

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 20 from Valley Flora!

Week 20 from Valley Flora! Romanesco! Nijiseiki! Sunshine Squash!
Thanks for eating locally from our family farm!
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What's Cookin' at the Farm...
  • Fall Faves: Romanesco, Nijiseiki Asian Pears & Sunshine Squash
  • Last Week of Salad Shares
  • Tamales this Week!
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What's In Your Share This Week:*
  • Red Onions
  • Head Lettuce
  • Carrots
  • Tomatoes
  • Romanesco
  • Nijiseiki Asian Pears
  • Sweet Peppers
  • Beets
  • Hakurei Turnips
  • Sunshine Squash
On Rotation:
(Some locations will receive it this week; others in a future week)
  • Broccoli
  • 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...
  • Onions
  • Carrots
  • Savoy Cabbage
  • Lettuce
  • Apples
  • Tomatoes
  • Peppers?
  • Hot Peppers
  • Spaghetti Squash
  • Potatoes
  • Fennel?
  • Radishes?

  •  
Fall Faves
No, you are not hallucinating. It's just romanesco cauliflower, in all it's awesome fractal amazing-ness! It also happens to be my favorite fall Brassica: better than broccoli, better than cauliflower, better than Brussels sprouts. We've had CSA members in year's past who couldn't bear to eat it because it was too cool to look at, so here's the solution: get out your phone, take a bunch of pics - maybe some selfies with you and the romanesco together - and then cut into that puppy! I like to try to preserve those minaret-styled florets in their entirety when I disassemble the head - purely for aesthetic reasons - but no matter how you slice it, it's still going to taste fantastic tossed with some olive oil and salt and roasted until crispy-tender in the oven.

Cousin to last week's Chojuro, you're getting Nijiseiki Asian Pears this week. They are light and bright and juicy and refreshing. Not quite as intensely flavored as the Chojuro, but a lot of people prefer them for their tender texture and juiciness. They're easy eating.

Some of you veteran CSA members might recognize the scarlet-orange squash in your share this week called Sunshine. We grew Sunshine in the early years and it was one of our favorites - definitely one of the top three most popular (Delicata, Butternut and Sunshine). We relied on it as our Thanksgiving squash because it stored well, the already-delicious flavor got even more delicious in storage, and you could stuff it like a turkey! But then one year we went to pack the Thanksgiving shares and most of the Sunshine squash had rot spots. We were crestfallen! We grew it another year but had the same problem. We finally gave up on it and have been trialing replacements ever since. The problem is, there just isn't a scarlet kabocha that tastes quite as good or is as pretty to look at. So, this year I decided we'd bring it back and simply give it out sooner, before it gave up the ghost in storage. Nobody at OSU can tell us why it's succumbing to storage rot so much more easily now, but it seems to be a problem ubiquitous to most farms in our network throughout the state.

One of the best things about Sunshine is it's versatility. It has an almost tropical flavor and nice dry firmness when cooked, which makes it a fantastic centerpiece in curry. For soup, I often reach for Sunshine before Butternut. In my pressure cooker, I'll saute up some leeks, drop in a cubed, peeled Sunshine squash, add a couple cans of coconut milk and some water, add a little salt, lock the lid in place, and we have soup for dinner 6 minutes later. You can also make pie with them, or just bake them and eat them as-is (butter always welcome).
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Last Week of Salad Shares
This is the 20th and final week of Abby's Greens Salad Shares. Salad will continue to be available in the coming weeks at the farmstand and various outlets (Port Orford Community Co-op, Langlois Market, Mother's Natural Grocery, Coos Head Food Co-op). Many thanks to Abby for her tireless dedication to producing the most beautiful salad greens in the world!
Tamales this Week!
Tamales are going out in marked coolers this week. Please double check the tags on the bags and make sure you are taking home the dozen labeled for you. Enjoy!
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October Farmstand Hours
 
Every Wednesday & Saturday (rain or shine)
10 am to 1 pm

Fresh Produce
Homemade Jam & Hot Sauce

Please bring your own bags and u-pick containers!

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.


unsubscribe from this list    update subscription preferences 

Email Marketing Powered by Mailchimp

Week 19 from Valley Flora

Week 19 from Valley Flora Asian Pears & Winter Squash!
Thanks for eating locally from our family farm!
View this email in your browser
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What's Cookin' at the Farm...
  • Winter Squash, with a Caveat...
  • Asian Pears!
  • New Farmstand Hours Start this Week!
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What's In Your Share This Week:*
  • Yellow Onions
  • Head Lettuce
  • Carrots
  • Tomatoes
  • Eggplant
  • Kale
  • Sweet Peppers
  • Cilantro
  • Asian Pears
  • Winter Squash
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
  • Romanesco
  • Lettuce
  • Apples?
  • Tomatoes
  • Peppers?
  • Hot Peppers
  • Winter Squash
  • Beets
  • Potatoes
  • Radishes?
Winter Squash, with a Caveat...
We’re putting the first winter squash of the season in your totes this week, but there's a caveat. We trialed two new varieties of Delicata and one new variety of Butternut this year, all of which came out of the field two weeks ago. All three varieties were highly acclaimed and we’ve been excited to try them. But we’ve been dismayed to discover that while they’ve been curing in our greenhouse the past two weeks they’ve developed skin defects that are going to significantly shorten their storage life. Butternut and Delicata make up about half of our squash crop - because everyone loves them so much - so losing these varieties in storage would be a big hit. 
 
I took a gamble today and decided to send out our “ugly squash” this week, in hopes that you will use them ASAP and forgive us their leper looks! It chafed against every cell in my body to put ugly squash in your totes - especially for our kickoff winter squash week - but I think the eating quality is still good and I’d rather you have ugly, tasty squash than no squash at all. 
 
I’ve cut into dozens of them to see how deep the damage is and feel pretty confident that everything that is going out this week is afflicted only skin-deep. The butternuts will make great soup, and the delicatas should roast up nicely - all with the help of a peeler or a good sharp knife to take the skin off. After this round, you should see nothing but good-looking squash in your share!
 
And in case you’re worried, we’ve been handling the squash for two weeks and the leprosy doesn’t seem to be contagious. :)

(And I suppose if it is, well then we can all have a raucous party in our leper colony together, feasting on ugly butternuts till the cows come home…)
 
Thanks for your understanding. I hope you can see past their flawed exterior to the true beauty within.
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Asian Pears
A little gift from the orchard this week: everyone is getting my all-time favorite Asian Pear variety, Chojuro. It has a copper glow to the skin and tastes about as close to butterscotch candy as anything I've encountered in nature, only better. I like to keep my asian pears in the fridge so they retain their crisp texture and juiciness. I have a certain addiction to slicing them up and dredging them through hazlenut butter. Something about that combo sends me.
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New Farmstand Hours Starting October 2nd!
 
Every Wednesday & Saturday (rain or shine)
10 am to 1 pm

Fresh Produce
Homemade Jam & Hot Sauce

Please bring your own bags and u-pick containers!

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.


unsubscribe from this list    update subscription preferences 

Email Marketing Powered by Mailchimp

Week 18 from Valley Flora

Week 18 from Valley Flora Happy Fall!
Thanks for eating locally from our family farm!
View this email in your browser
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What's Cookin' at the Farm...
 
  • Pivot to Fall
  • Dry Farm Potatoes
  • Eggplant Chips
  • Farmstand Hours Change Next Wednesday
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What's In Your Share This Week:*
  • Leeks
  • Head Lettuce
  • Carrots
  • Tomatoes
  • Eggplant
  • Potatoes
  • Sweet Peppers
  • Broccoli
  • Celery
  • Onions
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
  • Kale
  • Lettuce
  • Eggplant
  • Tomatoes
  • Peppers
  • Hot Peppers?
  • Winter Squash
  • Broccoli?
  • Cauliflower?
Pivot to Fall
Nothing to prove the autumnal equinox like a Harvest Basket peppered with leeks, potatoes and celery! Happy Fall, it's soup time!

I'd say that fall has arrived gloriously, and to the sound of lawnmowers! The grass is growing again - luxuriantly - which makes all of our rancher friends and neighbors very happy. All the rain might have juicied-up this week's celery stalks as well. Celery loves water, and actually gets twice as much of it as any other crop on our farm through weekly irrigation. Even so, we've never managed to grow heads of celery that are quite as big and juicy as the ones you'll find in the produce aisle at the store. Maybe it takes four times as much water to grow something like that...No matter, what might be lacking in fat ribs is definitely made up for in flavor with our celery. In the past we've opted to harvest stalks and bunch them for you, leaving the plant to continue growing in the field. We scrapped that idea this year because it meant you never got the best part of the celery - the heart! This year we're logging whole heads instead, so get out your soup recipes, buy some cream cheese or nut butter (ants on a log anyone?), or make some homemade dip and get crunching!

You do have the key ingredients for potato leek soup this week, as well as some of the ingredients for one of my favorite, easy, amazing meals of all time, Sicilian Fish Stew.
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Dry Farm Potatoes
We've continued our dry farming trials with OSU this year after fairly good results from our tomato and squash experiments last year. In analyzing the 2018 data, OSU discovered that we had the highest yields of any trial site in their dry farming cohort, most likely due to the fact that it's cooler here in the summer than their other sites in the Willamette Valley. In the absence of irrigation, our plants probably experience less heat stress overall. We replicated the squash and tomato experiments again this year, and also participated in a potato trial. Most of the potatoes going out this week are from the dry farm plot, where we've had upwards of ten varieties growing since June. On the whole, the potatoes are smaller than those in our irrigated patch and some varieties have some ugly skin defects, which meant a lot of potatoes went to the food bank this week! Let us know how they taste!
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Eggplant Chips
I've been impressed by our CSA members this past month. Every week I've encountered someone who has shared some new, creative eggplant-coping strategy. One family pre-bakes rounds of eggplant and then uses them as mini pizza crusts (their kids love it!). Some of you have made epic quantities of eggplant parm and frozen it (and sent me tantalizing photos of it, when can I come over for dinner?!). Eggplant brownies, baba ganoush, and some of you are simply keeping up with the weekly share and are excited for more. This weekend I met a CSA member who might just take the eggplant cake. I was riding horseback out near Floras Lake and encountered a couple of hikers who immediately swooned over the horses. As we got to talking she told us she was an ex-endurance rider turned avid backpacker, and lo and behold she is a first-time CSA member this year! She told me how much she loves the CSA but immediately commented on how she had first struggled with the eggplant until a friend, fellow backpacker and veteran CSA member turned her on to eggplant chips. She dries rounds of eggplant in her food dehydrator with a little balsamic vinegar and salt until they're crispy. She says they're delicious, great dipped in hummus, and an awesome trail food. Eggplant production is slowing down but I'm going to have to try making a batch before it's too late!
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New Farmstand Hours Starting October 2nd!
 
Every Wednesday & Saturday (rain or shine)
10 am to 1 pm

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

Please bring your own bags and u-pick containers!

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.


unsubscribe from this list    update subscription preferences 

Email Marketing Powered by Mailchimp

Week 17 from Valley Flora!

Week 17 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...
  • Cover Crop Season
  • Valley Flora Back on the Road!
  • Special Order Sweet Peppers
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What's In Your Share This Week:*
  • Red Onions
  • Head Lettuce
  • Carrots
  • Tomatoes
  • Eggplant
  • Sweet Corn
  • Sweet Peppers
  • Fennel
  • Rainbow Chard
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
  • Potatoes
  • Cauliflower?
  • Parsley
  • Lettuce
  • Eggplant
  • Tomatoes
  • Peppers
  • Hot Peppers
Cover Crop Season: Second Spring
September and October are our biggest, most important months for cover cropping. We grow cover crops in the summer as well - heat-loving species like buckwheat and sudan grass and phacelia that get tilled into our soil as green manure throughout the summer. But right now is the moment that matters the most, when we seed most of the farm into overwintering cover crops that will protect our soil through the winter and give it a boost of organic matter and nutrients in the spring. It's a bit of a dance because a lot of the farm is still covered in cash crops that have to be removed before the cover crops can be seeded in their stead. It means that we are using every sunny, dry moment between these early September storms to harvest winter squash, dry beans, popcorn, and potatoes and get them into storage. Once the cash crop is cleared, the drip lines rolled up and the crop residue disked in with the horses, we broadcast various cover crop mixes of our own making and then roll them in with our horsedrawn cultipacker (a big heavy set of metal rollers that packs the seed into the soil and gives good soil-to-seed contact for higher germination). Most of our cover crop mixes include three to four different species, including a grain or grass for high biomass production (rye, oats, triticale) and legumes for nitrogen fixation (clover, peas, vetch). What gets planted where depends on where various cash crops are going next season in our extensive crop rotation on the farm. It's a really fun puzzle to solve each year.

Over the past few years I've also been doing more and more inter-seeding of cover crops among cash crops. Our field of fall and winter Brassicas is notoriously hard to get into cover crop before it's too late (mid to late October is the deadline for successful germination on most species). We'll be harvesting from that field from now until next May, leaving no window to broadcast seed. The solution has been inter-seeding, where I drill in a few lines of cover crop between the cash crop rows before the cauliflower, broccoli and cabbage plants fill in completely (see pictures above and below). They grow up together and then once the cash crop has been harvested the cover crop continues to grow and fill in, providing important cover through the winter.

I love this work, knowing that it's the most important thing I can do for the soil health of our farm, and because it's all about harnessing up the team and falling into rhythm with my horses. And then, like magic - and with a little help from some well-timed rain - the whole farm turns from brown to various shades of green again as it grows its coat for winter in a beautiful second spring.
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Valley Flora Back on the Road!
You may or may not remember that the timing chain broke on our delivery van way back in early June. What you probably didn't know is that we've had to rent U-hauls every week all summer to get the food delivered. But hallelujah, we finally got our van back last night, a big relief after too many stressful and expensive weeks in mechanical limbo. It seems like there's always something each season - be it irrigation pumps, walk-in coolers, or vehicles - but after this ordeal we're hoping we've paid our break-down dues forward a few years :). We're happy to be back on the road again.
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Special Order Sweet Peppers!
Pepper fans! It's
your moment! Sweet peppers are available right now and they won't be around forever, so get yourself some peppers to freeze, roast, pickle, and eat like popsicles! They are super easy to put up for winter: just chop and freeze, no extra steps. You can email Bets, the Grand Poobah of Pepper Production, and give her your NAME, PICKUP SITE, PHONE NUMBER and the QUANTITY and TYPE of PEPPER you want! They are $22 for 5 pounds, and you can choose from Stocky Red Roasters (that's the red Italian type pepper in your share this week) or a mix of her various roasters: Stocky, Gypsy, and Glow (the orange pepper in your share).
 
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The Farmstand is Open for Summer Hours!
 
Every Wednesday & Saturday (rain or shine)
9 am to 2 pm

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

Please bring your own bags and u-pick containers!

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.


unsubscribe from this list    update subscription preferences 

Email Marketing Powered by Mailchimp

Week 16 from Valley Flora!

Week 16 from Valley Flora! Napa Cabbage & Cipollinis!
Thanks for eating locally from our family farm!
View this email in your browser
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What's Cookin' at the Farm...
  • Mid-September Bounty!
  • Ratatouille Time
  • Sweet Peps - Get 'em Before They're Gone!
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What's In Your Share This Week:*
  • Cipollini Onions
  • Head Lettuce
  • Carrots
  • Tomatoes
  • Eggplant
  • Dill
  • Sweet Corn
  • Sweet Peppers
  • Melons
  • Napa Cabbage
  • Beets
On Rotation:
(Some locations will receive it this week; others in a future week)
  • Zucchini
*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
  • Chard
  • Corn?
  • Parsley?
  • Lettuce
  • Potatoes
  • Celery?
  • Fennel?
  • Zucchini
  • Tomatoes
  • Eggplant
  • Peppers
Mid-September Bounty
This is always one of my favorite totes of the season: when the napa cabbage shows up alongside the sweet peppers and the cipollini onions. If you haven't had cipollinis before you're in for a treat. They are by far the most pungent onion we grow, so be prepared for a cry-fest when you cut into them. And though the tears will be flowing mightily, don't be deterred: get them cut up and into a frying pan with some olive oil. Cook them down until they're soft and carmelized and then behold the wonder! How can something that was making you cry 10 minutes ago turn into something so richly sweet!? (I thought only young love was like that.) So be warned, chances are you'll find yourself leaned over the pan spooning them into your mouth with abandon, screw the rest of the recipe you were following that began with "sautee the onions..." 
Semi-flattened gold cipollinis, mil grazie Italia!
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Ratatouille
Speaking of recipes you should or shouldn't be following, there is one thing that you really should be making right now, and that's ratatouille. I'm a half-beat behind in suggesting this because the zucchini is pretty much over as of this week, but it doesn't really matter because you can make ratatouille with any combination of late summer veggies, like for instance eggplant :), and also tomatoes, peppers, onions, even corn.

Ratatouille was a late summer staple in our house when I was growing up. My mom would make a big pot of it from the garden harvest and then freeze the leftover for winter meals. We usually ate it atop polenta, but you can team it up with pasta, any kind of grain or rice, alongside chicken or fish, with eggs, or eat it straight. If it's your first time making it, you might want to follow a recipe but you can also free-form ratatouille pretty easily. Also keep in mind that you if you're shy on zukes but rich in eggplant this week, just substitute. You might need more tomatoes than you have in this week's tote (the tomato yields have been disappointing for us this year), but those are pretty easy to come by in early September. Maybe your SunOrange cherry tomato plant is pumping out little candy bomb fruits by now? Yes? Toss them in!
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Special Order Sweet Peppers!
Pepper fans! It's
your moment! Sweet peppers are available right now and they won't be around forever, so get yourself some peppers to freeze, roast, pickle, and eat like popsicles! They are super easy to put up for winter: just chop and freeze, no extra steps. You can email Bets, the Grand Poobah of Pepper Production, and give her your NAME, PICKUP SITE, PHONE NUMBER and the QUANTITY and TYPE of PEPPER you want! They are $22 for 5 pounds, and you can choose from Stocky Red Roasters (that's the red Italian type pepper in your share this week) or a mix of her various roasters: Stocky, Gypsy, and Glow (the orange pepper in your share).
 
-->
The Farmstand is Open for Summer Hours!
 
Every Wednesday & Saturday (rain or shine)
9 am to 2 pm

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

Please bring your own bags and u-pick containers!

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.


unsubscribe from this list    update subscription preferences 

Email Marketing Powered by Mailchimp

Week 15 from Valley Flora!

Week 15 from Valley Flora! Melon this Week!
Thanks for eating locally from our family farm!
View this email in your browser
-->

What's Cookin' at the Farm...
  • Sweet September: Melons!
  • Eggplant Inspiration
  • Tamales this Week
  • Special Order Sweet Peppers
-->
What's In Your Share This Week:*
  • Red Onions
  • Cucumbers
  • Head Lettuce
  • Carrots
  • Tomatoes
  • Eggplant
  • Zucchini
  • Sweet Corn
  • Sweet Peppers
  • Hot Peppers
On Rotation:
(Some locations will receive it this week; others in a future week)
  • Cilantro
  • Basil
  • Dill
*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
  • Cucumbers?
  • Corn?
  • Dill or Cilantro
  • Lettuce
  • Napa Cabbage?
  • Zucchini
  • Tomatoes
  • Eggplant
  • Peppers
Sweet September: Melons!
You might notice the absence of strawberries in your tote this week - the first time since June 10th. The picking gets slow this time of year - too slow for it to pencil out for us - so we are giving the berry patch over to the u-pickers and celebrating the arrival of a whole new ball of sugar: melon time! Abby's favorite cantaloupe, "Sarah's Choice," ripened up for us this week to soften the strawberry blow. And what a consolation prize it is! Fragrant, juicy, delicious, and quasi-miraculous given how close we are to the coast. This variety has risen to the top after years of Abby trialing and taste-testing dozens of different melons on the farm.
Sarah's Choice making us all grin at lunchtime...
The melons are a godsend because September is always bittersweet. Bitter as our kids return to school, like the songbirds flying south, and the farm becomes empty of their joyful soundtrack. Bitter as certain beloved summer crops, like cucumbers and strawberries, are on the wane and signs of senescence are all around: powdery mildew in the squash, potato vines dying back, a chill in the creek. And then, thank goodness, the sweet: melons, the promise of a good harvest of Delicata squash in a couple weeks, the orchard heavy with apples and Asian pears in the slanted evening light. It's always heart-breakingly beautiful at this time of year, moreso than other months - I suppose because we know subconsciously that the summer days are numbered.

But not to worry, Fall will rescue us from our end-of-summer melancholy, always in the nick of time, and I will remember how much I relish lighting the woodstove and making soup again.
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Eggplant Inspiration
I recognize that it's that time of year when some of you are struggling with eggplant. I personally made 4 large eggplants disappear on Monday night while making dinner for my family, so I'll admit I have to dig deep to walk a mile in an eggplant-haters shoes. That said, even though I can't really understand what it's like to be you, I CAN offer some extra support to help get you through this trying time. Here are a few ideas to survive the seasonal onslaught (BTW, we really did plant 33% fewer eggplant this year, but alas....):
  1. Recipes. It's not just about eggplant parm. Have you tried Baba Ganoush yet? Here's a self-described "epic" recipe for it, and it's totally freezable for later when there is zero eggplant in your life. Or this from a fellow CSA member: Grilled Eggplant with Harissa Vinaigrette. But my all-time favorite creative eggplant disappearing act is eggplant brownies. Really. Just google it. A CSA member turned us on to them last season when everyone was really getting buried in aubergine (you thought 4 eggplant was a lot.....). The creaminess of the eggplant makes for a moist, amazing brownie, and you get to claim a serving of vegetables while eating dessert.
  2. The Barter/Gift Economy. I know for a fact that there are a lot of eggplant fanatics in our CSA ranks, so if brownies can't even convince you to take your eggplant home, offer them up to a fellow member - perhaps in trade for some corn this week? You'll make someone's day.
  3. Remember, like all things Valley Flora, this too shall pass. Seasonality is our middle name. Hang in there. :)
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Tamales this Week
Tamales are going out in marked blue coolers this week. Be sure to take the bag that's labeled just for you! I'm thinking tamales with fresh sweet and hot peppers, tomatoes, onion, corn.....Mmmmmm-mmm.
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Special Order Sweet Peppers!
Pepper fans! It's time
to order bulk sweet peppers! You can email Bets, the Grand Poobah of Pepper Production, and give her your NAME, PICKUP SITE, PHONE NUMBER and the QUANTITY and TYPE of PEPPER you want! They are $22 for 5 pounds, and you can choose from Stocky Red Roasters (that's the red Italian type pepper in your share this week) or a mix of her various roasters: Stocky, Gypsy, and Glow (the orange pepper in your share).
 
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The Farmstand is Open for Summer Hours!
 
Every Wednesday & Saturday (rain or shine)
9 am to 2 pm

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

Please bring your own bags and u-pick containers!

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 14 from Valley Flora

Week 14 from Valley Flora Pepperpalooza!
Thanks for eating locally from our family farm!
View this email in your browser
-->



What's Cookin' at the Farm...
 
  • Halfway!
  • Sweet Peppers are On!
  • And the U-Pick Just Keeps Giving...
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What's In Your Share This Week:*
  • Walla Walla Sweet Onions
  • Cucumbers
  • Head Lettuce
  • Strawberries
  • Carrots
  • Tomatoes
  • Eggplant
  • Zucchini
  • Collards
  • Sweet Peppers
On Rotation:
(Some locations will receive it this week; others in a future week)
  • Heirloom Tomatoes
  • Green Beans
  • Cilantro
  • Basil
*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
  • Cucumbers
  • Corn
  • Basil or Dill
  • Lettuce
  • Strawberries
  • Zucchini
  • Tomatoes
  • Eggplant
  • Peppers
  • Hot Peppers
Halfway!
The totes are a little lighter this week, whew. I'm guessing most of you could use a small reprieve after last week's wheelbarrow full of produce (I hope no one sustained any back injuries lugging their veggies home...).

This week marks the tipping point into the second half of our CSA season: 14 weeks down, 14 more to go. Some of my favorite things begin to show up in the coming month, like sweet peppers! melons! more corn! The confluence of summer and fall makes for the best eating of the whole year, always. And for those of you who think the CSA season couldn't possibly go all the way into December, this is your reminder to mark you calendars: the final week of the CSA will be the week of December 2nd (December 4th for Coos Bay and the Farm, December 7th for Bandon and Port Orford).
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Sweet Peppers are On!
Which means two things if you are me:
  1. Eat as many peppers as humanly possible, for as long as possible, everyday while they are in season.
  2. Order yourself a bulk batch of peppers so you can continue to eat as many peppers as humanly possible, including all winter (in frozen, roasted and pickled form). To do so email Bets, the Grand Poobah of Pepper Production, and give her your NAME, PICKUP SITE, PHONE NUMBER and the QUANTITY and TYPE of PEPPER you want! They are $22 for 5 pounds, and you can choose from Stocky Red Roasters (that's the red Italian type pepper in your share this week) or a mix of Stocky, Gypsy (pictured below), and Glow (the orange pepper in your share).
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And the U-Pick Just Keeps Giving!
We opened up another couple beds to u-pick today, making for the most u-pick space of the whole season. There is still a lot of fruit coming out of the field, red and ripe and sweet! Take note that the late summer and fall strawberries always have a shorter shelf life, so we recommend either keeping them refrigerated or putting them in your freezer or jam pot right away. With school starting next week, we anticipate less traffic in the u-pick patch, which means the fruit should be ample and the crowds a little thinner.
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The Farmstand is Open for Summer Hours!
 
Every Wednesday & Saturday (rain or shine)
9 am to 2 pm

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

Please bring your own bags and u-pick containers!

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.


unsubscribe from this list    update subscription preferences 

Email Marketing Powered by Mailchimp

Week 13 from Valley Flora!

Week 13 from Valley Flora! Oh-so-sweet Sweet Corn!
Thanks for eating locally from our family farm!
View this email in your browser
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What's Cookin' at the Farm...
  • Heavy: Corn, Sweet Peppers, and Beautiful Annina
  • Pickling Cukes Still Pumping!
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What's In Your Share This Week:*
  • Red Onions
  • Cucumbers
  • Head Lettuce
  • Strawberries
  • Carrots
  • Beets
  • Tomatoes
  • Eggplant
  • Zucchini
  • Parsely
  • Potatoes
  • Sweet Corn
On Rotation:
(Some locations will receive it this week; others in a future week)
  • Heirloom Tomatoes
  • Romano Green Beans
*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
  • Cucumbers
  • Collards?
  • Cilantro or Basil?
  • Lettuce
  • Strawberries
  • Zucchini
  • Tomatoes
  • Eggplant
  • Peppers
Heavy
I was compelled to weigh a packed Harvest Basket yesterday and it bottomed out our twenty-pound spring dial scale. I grabbed the forty pound digital scale instead and it read 25 pounds, which means about 22.7 pounds of produce is stuffed into one of those little Rubbermaids for you this week. Poor Amelia and Evan, our delivery angels! Lucky you.

Blame it on August, I guess. Some big fat ears of corn ripened up this week - a white variety called "Illusion." Super duper sweet. They also might be harboring a little surprise when you shuck them: corn earworm. I've never seen earworm so early on the farm; if we get it at all it's usually in our last planting, not our first. It's a harmless but gross grub that is simply trying to fatten up to become a nondescript brown moth (which happens to also have a voracious appetite for tomatoes and cotton). If you find any, just cut the tip off the corn and you're good to go. If you have a flock of chickens, they love a nice fat earworm snack.
Fun Farm Factoid of the Week: the nocturnal moths lay eggs on the corn silks and when they hatch the larva start feeding on the corn kernels, usually a little herd of of them pigging out together. But alas, they are aggressive and cannibalistic so in the end you usually just see one juicy earworm at the tip of your corn, with a belly full of other earworms. Kinda makes you glad to not be an earworm.
On top of the mountain of sweet corn and beets and potatoes and cukes and zucchini, Bets surprised us in the barn yesterday with the first bin of sweet peppers. It's the beginning of "jelly bean" season, she calls it, when life revolves around bins of shiny red, orange, yellow, and purple fruits, whether they be peppers or tomatoes or plums.

And then, the eggplant. Some weekend heat equaled a nice harvest on Monday, including our first haul of lovely Annina, the striped eggplant pictured above. I swooned when I spotted her in the seed catalogue last winter - and even though I am steadfastly loyal to our workhorse Traviata (the dark purple variety you are used to getting), I had to buy a (very expensive) packet of Annina seed. We planted just one bed out of five and what I've observed so far is that she's a few weeks slower than Traviata and is a vigorous, large-statured, matronly plant. There are so many baby eggplants under her canopy of leaves right now it reminds me of a mother hen sitting on a clutch of eggs. Hopefully that means we'll be eating a lot of Annina in the coming weeks, because the first broiled slab I had was amazingly creamy and sweet. Not everyone will get a glimpse of Annina this week, but soon.
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The Pickling Cukes Won't Quit!
I figured they'd have given up the ghost by now, but no, those little picklers just keep coming! I hope some of you still want to try making a couple gallons of my favorite "Bubbies" pickle recipe, because I have cukes that want a nice glass jar to call home. Email me your name, pickup site, phone number, and the quantity and size you want. Smalls (perfect for pickling whole) are $3.50/lb; medium (pickle whole or in spears) $3.00/lb; and large (ideal for for bread and butter or dill slices) $2.50/pound.
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The Farmstand is Open for Summer Hours!
 
Every Wednesday & Saturday (rain or shine)
9 am to 2 pm

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

Please bring your own bags and u-pick containers!

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.


unsubscribe from this list    update subscription preferences 

Email Marketing Powered by Mailchimp

Week 12 from Valley Flora!

Week 12 from Valley Flora! Sweet Corn On the Way!
Thanks for eating locally from our family farm!
View this email in your browser
-->

What's Cookin' at the Farm...
  • Onion Harvest!
  • August Corn!
-->
What's In Your Share This Week:*
  • Walla Walla Sweet Onions
  • Cucumbers
  • Head Lettuce
  • Strawberries
  • Carrots
  • Rainbow Chard
  • Tomatoes
  • Hot Peppers
  • Zucchini
On Rotation:
(Some locations will receive it this week; others in a future week)
  • Eggplant
  • Heirloom Tomatoes
  • Romano Green Beans
  • 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 Onions
  • Green Beans, on rotation
  • Carrots
  • Cucumbers
  • Beets
  • Lettuce
  • Sweet Corn, on rotation
  • Strawberries
  • Zucchini
  • Tomatoes
  • Eggplant
  • Parsley
  • Potatoes
Onion Harvest!
These past two Wednesdays Roberto has been up to his elbows in onions. Our main crops of red and yellow storage onions, plus our shallots, started showing signs of full maturity last week: most obviously, the tops have keeled over and the bulbs have reached maximum rotundness. That's our cue to start pulling the onions so the curing process can begin. In the past we made long onion windrows on the bedtops where they could fully dry down in the field, but after one-too-many unexpected August rains we switched our strategy and started curing our onions in our propagation greenhouse. The greenhouse is mostly emptied out at this time of year leaving lots of vacant table space that's perfect for the curing process. Our new prop house is the ideal spot: it has great air circulation, retractable shade cloth that keeps the onions from getting too hot or sunburned, and is right next door to the packout and storage barn.

Once the tops are fully dried down we'll begin the process of cleaning all of the onions: trimming roots and tops and packing them into standard weight bins. It's the first thing to begin filling our fall/winter treasure chest of important storage crops. Squash and potatoes are not too far on their heels; soon the barn will be bulging at the seams and many tons heavier.
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August Corn!
The first elotes - ears of sweet corn - are making their way into some of the Harvest Baskets this week. I gotta say, that first bite of fresh corn is really hard to beat. I made an improvised meal of sauteed eggplant, zucchini, fennel, Walla Wallas, tomatoes and basil the other night, accompanied by the first ears of steamed corn and a pan of fried padron peppers. We sat around the table ruining a stick of butter with our corn, savoring and marveling and uttering our gratitude for August and all that it gives.

If you don't get corn this week, don't worry, it's coming soon. This first planting is slightly uneven and staggered, and because it's an early variety the ears are a bit smaller than they'll be in the coming weeks. It is sweeeeeet though! Enjoy!
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The Farmstand is Open for Summer Hours!
 
Every Wednesday & Saturday (rain or shine)
9 am to 2 pm

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

Please bring your own bags and u-pick containers!

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.


unsubscribe from this list    update subscription preferences 

Email Marketing Powered by Mailchimp

Week 11 from Valley Flora!

Week 11 from Valley Flora! Potatoes are Here!
Thanks for eating locally from our family farm!
View this email in your browser
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What's Cookin' at the Farm...
  • New Potatoes
  • Tamales this Week
  • Bee Heaven
  • U-Pick Strawberries at their Best!
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What's In Your Share This Week:*
  • Walla Walla Sweet Onions
  • Cucumbers
  • Head Lettuce
  • Strawberries
  • New Potatoes
  • Rainbow Carrots
  • Tomatoes
  • Kale
  • Zucchini
On Rotation:
(Some locations will receive it this week; others in a future week)
  • Eggplant
  • Heirloom Tomatoes
  • Romano Green Beans
*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
  • Green Beans, on rotation
  • Carrots
  • Cucumbers
  • Chard?
  • Lettuce
  • Sweet Corn?
  • Strawberries
  • Zucchini
  • Tomatoes
  • Eggplant
New Potatoes
The first spuds are showing up in your tote this week, an early red variety that are still "new," meaning their skins haven't set yet. New potatoes are noticeably juicier  and tender and should be stored in a plastic bag in your fridge. They'll keep for at least a few weeks there, but aren't meant for long-term storage.

Meanwhile, the rest of the spud patch is done flowering and all those tubers are busy fattening up for fall harvest. We'll dig the majority of our potatoes in September and October once the plants have died back and the skins have cured. You'll see potatoes in your share every few weeks from now until December, and for those of you who do the Winter CSA with us we'll have potatoes for you well into spring.
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Tamales this Week!
Tamales Shares are going out to all pick-up sites this week in marked blue coolers. If you are a tamale member, remember to check the tags on each bag and make sure you are taking home the dozen labeled just for YOU! ¡Buen aprovecho!
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Bee Heaven
Don't take this the wrong way but my highest passion is not growing food for all you humans; it's growing food for bees and our soil. :)

This summer we have almost an acre planted to Buckwheat (a quick-growing, drought-hardy, warm-weather annual with white flowers - yes the same buckwheat you make pancakes out of) and Phacelia (a lacy-leaved annual with striking spikes of purple flowers). Both of them are fantastic forage crops for bees and other beneficial insects and for the past five weeks I've been eagerly anticipating this moment when both are in full bloom. The field is a swath of lavender and white right now, but even more striking is the hum - the literal vibration - coming from that acre. The bees - and lots of other insects, too - are having a flower feast fit for a king.

It will be a short-lived party, unfortunately, because I have to transition the field into another cover crop in the next few days. But for this moment it's a sight and a sound to behold - and take lots of pictures of!
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Strawberry U-Pick at its Best!
Mama Mia, the strawberries! It's that moment in our berry season when they are abundantly abundant, deep deep red, holy smokes sweet, and the early summer crowds have thinned out! This past couple of weeks there have been ample strawberries from open to close on Wednesdays and Saturdays so you can enjoy a leisurely pick and maybe even take a nap in the clover while you're out there :)...

If you've been waiting, this is what you've been waiting for. Please remember to bring your own containers to take your berries home in. We have picking buckets but are always short on boxes.

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The Farmstand is Open for Summer Hours!
 
Every Wednesday & Saturday (rain or shine)
9 am to 2 pm

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

Please bring your own bags and u-pick containers!

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.


unsubscribe from this list    update subscription preferences 

Email Marketing Powered by Mailchimp

Week 10 from Valley Flora!

Week 10 from Valley Flora! Eggplant! Hot Peppers!
Thanks for eating locally from our family farm!
View this email in your browser
-->

What's Cookin' at the Farm...
  • The Weekly Dance
  • Order Your Bulk Basil!
  • Pickling Cukes Are On!
-->
What's In Your Share This Week:*
  • Walla Walla Sweet Onions
  • Cucumbers
  • Head Lettuce
  • Strawberries
  • Broccoli
  • Rainbow Carrots
  • Tomatoes
  • Basil
  • Zucchini
  • Fennel
  • Hot Peppers
On Rotation:
(Some locations will receive it this week; others in a future week)
  • Eggplant
  • Heirloom Tomatoes
*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...
  • Walla Walla Sweets
  • Broccoli?
  • Carrots
  • Cucumbers
  • Kale
  • Lettuce
  • New Potatoes
  • Strawberries
  • Zucchini
  • Tomatoes
Eggplant, Hot Peppers and Rainbow Carrots
Tuesdays and Fridays are a form of performance art on the farm. It starts early morning, each of us performing our various solos bunching greens, logging broccoli, cutting lettuce, and digging carrots to a soundtrack of birdsong. We come together as a strawberry-picking quartet mid-morning and once all the berries are harvested we migrate to the barn where - depending on what time it is - the choreography gets crazy. Stacks of produce roll in and out of the cooler, hoses blast, dunk tanks work overtime, scales are tared, boxes, bags and totes are filled brim-full, orders get labeled for stores and restaurants and the farmstand, the boom box blares. The crescendo builds as everything coalesces for CSA pack-out. Your weekly share - which until that point was something theoretical in my notebook - becomes tangible as we lay the tables with heaviest onions and broccoli at the top, and delicate tomatoes and basil at the end.

As that moment approached yesterday I began to get excited, realizing that it would be a beauty this week: the rainbow carrots, the deep dusky eggplant, the broccoli as big as dinner plates. We settled into the rhythm of pack-out, strategically layering  produce into each tote (the ultimate goal always to create a soft nest for those tomatoes at the end!). 

After the final tote is packed, every zucchini accounted for, the cooler organized and stacked to the ceiling, the tables put away, the floor swept - then, finally, there is a collective exhale and we exit one by one, stage left and right. Lights out until dawn when the next scene begins: farmstand set-up and deliveries.

This week you'll be eating all the colors of the rainbow, thanks to 5-hued carrots, dark purple eggplant, and more tomatoes. There are two hot peppers in the mix, a serrano (hot) and a big fat jalapeño (less hot). And you have all the ingredients to make a small batch of one of my favorite dishes: Finocchio. Happy Summer!
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Bulk Basil Available
If you'd like to order a bulk quantity to make your winter stash of pesto, email us your name, pickup location, phone number and the number of pounds you would like. It's $16/pound - all gorgeous tops with no stem.
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Bulk Pickling Cucumbers Available!
Our pickling cukes are going full throttle! Whether you love a good, tangy dill pickle or are fond of bread and butters, now's the time to put some up! We typically have three sizes available, priced as follows:
  • Small: 3-4" long, slender, ideal for pickling whole, $3.50/pound
  • Medium: 4-6" long, ideal for pickling whole or making spears, $3.00/pound
  • Large: 6-7" long, ideal for cutting into slices for bread and butter pickles or making large spears, $2.50/pound
To order, email me your name, pickup location, daytime phone number and quantity you'd like. We'll confirm with you before delivering to your pickup site.

For any Bubbies pickle fans out there (that's me!), I discovered this recipe a couple years ago that makes an incredible Bubbies-esque lacto-fermented pickle. I've never canned a pickle since!
-->
The Farmstand is Open for Summer Hours!
 
Every Wednesday & Saturday (rain or shine)
9 am to 2 pm

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

Please bring your own bags and u-pick containers!

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.


unsubscribe from this list    update subscription preferences 

Email Marketing Powered by Mailchimp

Week 9 from Valley Flora!

Week 9 from Valley Flora! Yes, for reals: TOMATOES!!!
Thanks for eating locally from our family farm!
View this email in your browser
-->

What's Cookin' at the Farm...
  • Tomatoes & Red Long Onions
  • Bulk Basil
  • Bulk Pickling Cukes
-->
What's In Your Share This Week:*
  • Red Long Onions
  • Cucumbers
  • Head Lettuce
  • Strawberries
  • Beets
  • Bunch Carrots
  • Tomatoes
  • Italian Parsley
  • Zucchini
On Rotation:
(Some locations will receive it this week; others in a future week)
  • 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...
  • Walla Walla Sweets
  • Broccoli
  • Carrots
  • Cucumbers
  • Kale
  • Lettuce
  • New Potatoes
  • Strawberries
  • Zucchini
  • Tomatoes
Tomatoes and Red Long Onions
July has been flying by at breakneck speed, so when Bets rolled into the barn yesterday with bins full of tomatoes for the CSA shares I experienced a moment of temporal vertigo. How could we have tomatoes already!? It's because in calendar reality (not my strong suit) we're already burning through the fourth week of July. As much as I lament the insane acceleration of time that whisks us breathlessly through summer, I DO love tomato season. Especially when it overlaps with cucumber season. Which means this is the best week ever (and so is next week, and the next, and the next....). If I were you, I'd take my tomatoes, cucumbers, parsley and Red Long of Tropea Torpedo Onions (yes, it's a mouthful of a name!) and make a batch of tabbouleh. If you're getting cauliflower this week - Coos Bay and Bandon members - you could make it a neon purple or neon green gluten-free tabbouleh with this riff on an ancient middle-eastern staple: Cauliflower "Rice" Tabbouleh! My other go-to dish for the next couple months is chopped salad with spiced chickpeas
, in one form or another. I usually just fake it without a recipe, tossing in cucumbers, tomatoes, zucchini, beans, radishes - but I do follow an Ottolenghi recipe for the spiced chickpeas to get that perfect balance of spices. This is that glorious minute when it doesn't take much effort or planning to make a great dinner.
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Bulk Basil Available
It's shaping up to be a great basil year. If you'd like to order a bulk quantity to make your winter stash of pesto, email us your name, pickup location, phone number and the number of pounds you would like. It's $16/pound - all gorgeous tops with no stem.
-->
Bulk Pickling Cucumbers Available!
Our pickling cukes are going full throttle! Whether you love a good, tangy dill pickle or are fond of bread and butters, now's the time to put some up! We typically have three sizes available, priced as follows:
  • Small: 3-4" long, slender, ideal for pickling whole, $3.50/pound
  • Medium: 4-6" long, ideal for pickling whole or making spears, $3.00/pound
  • Large: 6-7" long, ideal for cutting into slices for bread and butter pickles or making large spears, $2.50/pound
The little cukes you got the past two weeks are the variety we grow for pickling, but we also love them for fresh eating. What you received in your share was representative mostly of our small and medium size.

To order, email me your name, pickup location, daytime phone number and quantity you'd like. We'll confirm with you before delivering to your pickup site.

For any Bubbies pickle fans out there (that's me!), I discovered this recipe a couple years ago that makes an incredible Bubbies-esque lacto-fermented pickle. I've never canned a pickle since!

 
-->
The Farmstand is Open for Summer Hours!
 
Every Wednesday & Saturday (rain or shine)
9 am to 2 pm

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

Please bring your own bags and u-pick containers!

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.


unsubscribe from this list    update subscription preferences 

Email Marketing Powered by Mailchimp

Week 8 from Valley Flora!

Week 8 from Valley Flora! Walla Wallas! Cukes!
Thanks for eating locally from our family farm!
View this email in your browser
-->

What's Cookin' at the Farm...
  • Walla Wallas and Cukes
  • Bulk Basil
  • Hats Off to the Crew!
-->
What's In Your Share This Week:*
  • Walla Walla Sweet Onions
  • Broccoli
  • Head Lettuce
  • Strawberries
  • Rainbow Chard
  • Bunch Carrots
  • Red Cabbage
  • Zucchini
On Rotation:
(Some locations will receive it this week; others in a future week)
  • 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...
  • Carrots
  • Red Long Torpedo Onions
  • Broccoli
  • Lettuce
  • Strawberries
  • Parsley
  • Zucchini
  • Cucumbers
Walla Wallas and Cukes!
I rolled in at 6:30 last night after a day and a half of driving from Idaho and jumped straight into CSA packout. What a wonderful treat to see bins full of big fat Walla Wallas and cocktail cucumbers and zucchini and chard and hefty red cabbages! In the week I was on the Salmon River the farm did a full pivot into the heart of summer (and the summer cover crops grew a foot, too!).

The fresh Walla Wallas in your share this week are the sweetest onion we grow - mild, juicy and big! Keep them in the fridge since they are not cured like our late season storage onions.

The small cucumbers are a variety I discovered a few years ago that doubles as both a fresh-eating and pickling cucumber. We call them cocktail cukes and they are delightfully sweet and crisp with thin skins. If you don't want to peel them, just give them a wash or a quick rub-down to remove any hairs and spines. It's smooth snacking from there.
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Bulk Basil Available
It's shaping up to be a great basil year. If you'd like to order a bulk quantity to make your winter stash of pesto, email us your name, pickup location, phone number and the number of pounds you would like. It's $16/pound - all gorgeous tops with no stem.
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Hats Off to the Crew!
Enormous thanks and kudos to the crew for keeping the farm humming while I was away this past week. I had a fantastic time on the Salmon River and got to leave all my farm worries behind during our six days of wilderness whitewater with dear old friends and family. Meanwhile, Amelia, Roberto, Shelli, Bets, Ab and Evan did a stellar job of getting the produce watered, weeded, seeded, harvested, washed, packed, invoiced, delivered and so much more. It's great to be back, renewed and grateful for all there is to come home to - not the least of which: the huge pile of salad I ate for dinner last night!
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The Farmstand is Open for Summer Hours!
 
Every Wednesday & Saturday (rain or shine)
9 am to 2 pm

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

Please bring your own bags and u-pick containers!

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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