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Week 26 of 28!

Beet Box -

Week 26 of 28! Cauliflower! Pea Shoots! Rosalba Radicchio!
Thanks for eating locally from our family farm!
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What's Cookin' at the Farm...
  • Thanksgiving Veggies & Delivery Schedule
  • Rosalba and Pea Shoots
  • Recipes for Next Week!
Crates of Rosalba Radicchio coming out of the field.
 
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What's In Your Share This Week:*
  • Leeks
  • Lettuce
  • Carrots
  • Chioggia Beets
  • Pea Shoots
  • Cauliflower
  • Rosalba Radicchio
  • Delicata Squash
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 - 1.5 lb
  • Carrots - 2 lb
  • Brussels Sprouts - 1 stalk
  • Celery - 1 bu
  • Rosemary - 2-3 sprigs
  • Parsnips - 2 lb
  • Yellow Potatoes - 5 lb
  • Butternut squash - 2 ct
  • Kale?

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Thanksgiving Veggies & Delivery Schedule
Next week is Thanksgiving! I posted what to expect in your share next week under the VF Crystal Ball, including estimated quantities in case you want to do any menu planning around your CSA share. I've also posted a few Thanksgiving recipes at the bottom of the newsletter to stoke your creative Thanksgiving juices.

As for Thanksgiving delivery logistics, please read on!

In order to get all of our CSA members their food in time for the holiday, we'll deliver every single CSA tote on Wednesday, November 27th, including Bandon and Port Orford. As a result, there is no CSA delivery on Saturday, November 30th. If you are a Bandon or Port Orford member, please mark your calendars and set a reminder to pick up your food on Wednesday next week, not Saturday!

Pick-up times will be as follows:
  • Coos Bay: unchanged, Wednesday 12 pm to 7 pm
  • Farm: unchanged, Wednesday 9 am to 4 pm
  • Bandon: Wednesday, 11 am to 5 pm
  • Port Orford: 9 am to 5 pm
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
The week of December 2nd we will resume our normal delivery pattern (Wednesday 12/4 and Saturday 12/7). That will be our 28th and final CSA distribution for the season.

Have a wonderful Thanksgiving!
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Rosalba and Pea Shoots
The shares struck me as particularly pretty as we packed out yesterday: snow white cauliflower, fuschia-pink chioggia beets, a bag of pea shoots that look like a Christmas present, and bridesmaid pink Rosalba radicchio. They were tender, girly, springtime colors - a sudden departure from the husky earth tones of late fall - and I was smitten.

Every now and then I develop a crush on a new vegetable, and right now it's Rosalba. Funny, because I'm not real big on the whole pink froufrou bridesmaid thing (I skipped that part of the wedding script) and Rosalba has some serious pink froufrou going on. I think the thing about her that intrigues me is that she's startling. We're accustomed to muddy roots and hardy squash and leathery bunch greens at this time of year. At a glance in the field, Rosalba looks like a tall, light green, loose-leaf mess of something crowded onto the bedtop. But when you bend over and begin to harvest, peeling back her outer leaves, you encounter a radiant heart that glows along a spectrum ranging from creamy yellow to shocking pink. She's unlike everything else at this time of year. But it's not just eye candy. I ribboned a head of Rosalba this weekend and soaked it in cold water for awhile to leach out any bitterness, then tossed it with some lettuce and a creamy goat cheese dressing (I added lemon zest to the dressing recipe). Sublime. (Is it weird to want to eat radicchio and goat cheese dressing for breakfast?).

I also wanted to share this recipe that a CSA member sent me two weeks ago. She was a self-proclaimed radicchio skeptic converted to fandom thanks to this: Bittersweet Roasted Radicchio with Ricotta and Dates. She admitted to uttering a groan when she saw radicchio in her tote for a second time, but then made this recipe and was so excited she emailed me.

All's to say, I hope you don't let Rosalba rot in your fridge. I know radicchio is not a gateway vegetable, but Rosalba in all her beauty seems like a gateway radicchio. Too ravishing not to eat.

And real quick: the pea shoots! Wonderful raw atop salad! I have a nephew who eschews most things green, but he eats these by the fistful!
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Recipes Worthy of a Feast...
This is my time in the kitchen: late fall, when darkness drives me indoors with abundant evening hours to do something with all the food that's still coming out of the field (thank goodness summer dishes up lots of things that can be eaten raw, because it also robs us of any time to cook!). I've been trying some new Brussels sprouts recipes, which might come in handy next week. And I've also pasted in some links for a few Thanksgiving favorites I think everyone should try. Of course if your inbox is anything like mine right now, there's an avalanche of Thanksgiving recipes arriving every day to tempt and inspire, so you might well already have your meal mapped out. Regardless, I hope you have fun cooking up a seasonal feast. I love to think that the farm will be part of so many Thanksgiving celebrations!

Crispy Roasted Brussels Sprouts and Shallots
I haven't tried this NYT recipe yet, but you'll be getting shallots next week and it looks like a winner.

Roasted Brussels Sprouts with Honey Glaze
I've made this twice in the last week and love it. It seems like the recipe quantities are a little off and you end up with a lot of glaze compared to the volume of Brussels. I compensated by adding in some roasted cauliflower.

Lemony Cauliflower with Garlic and Herbs
A bright, zingy way to not cook this week's cauliflower :)

Roasted Winter Squash and Parsnips with Maple Syrup Glaze and Marcona Almonds
A staple at our Thanksgiving table. Practically dessert.

Cornbread Dressing with Roasted Root Vegetables
An alternative take on stuffing...
 
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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.
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