The Valley Flora Beetbox

Valley Flora's newsletter, sharing news from the farm, seasonal updates, and more!

Week 10 - The Last of "Winter"!

In Your Share this Week:

  • Artichokes
  • Bunch Carrots
  • Greenleaf Lettuce
  • Micro Mix
  • Tokyo Bekana - this is the light green lettucy-mustard bunch in your share. Very mild, a great salad or stir-fry ingredient
  • Hakurei turnips
  • Mixed Asian Green Bunches
  • Radishes
  • Spring Onions
  • Kabocha Squash

Pretty much the only vestige of winter in this tote of "Winter" CSA produce is the Kabocha squash - and if you're not in the mood for squash this week, don't worry, it'll probably keep until 2024 on your counter :).

Really, it's all about spring - and even summer - this week. We got to load you up with a couple pounds of artichokes, plus our first heads of greenleaf lettuce, a variety of Asian greens, baby bunch carrots, and some early overwintered onions, which have been slowly creeping towards maturity since last fall when we planted them in October. The onions are surprisingly sweet. Allen sampled one in the field during harvest and ate the whole thing on the spot like a popsicle.

I'm always especially grateful to our winter CSA members for your extra commitment to seasonal eating. Winter can be more of a culinary challenge for some, certainly devoid of tomatoes and peppers and cucumbers and some of the other "easy" vegetables that summer offers up. It's been a fun challenge for me to figure out how to be a better winter grower over the past five years: What can I plant to keep those baskets more diverse and exciting, and when can I plant it? Where can we extend the season, how can we make the most productive use of our field tunnels, what storage crops will make it until May in good shape? 

Our winter season is when I most often murmur the words, "plants are amazing" (all that they can endure, and still make big gorgeous heads of cauliflower in February). But it's also when I most often murmur, "our CSA members are amazing." Thanks for being part of the Valley Flora foundation, for supporting our little farm and keeping us going year after year.

If you're signed up for summer, see you in two weeks! If not, thanks for being a part of this past winter and we hope to have you back again soon!

Hugs to all,

Zoë

Newsletter: 

Week 9 of the Winter/Spring CSA!

In the share this week:

  • Artichokes
  • Shallots
  • Beets
  • Carrots
  • Redleaf Lettuce: Big mondo heads out of our high tunnels! This was a winter trial that turned out better than planned!
  • Sunflower Shoots: Our micro/shoot yields shot through the roof this round of production, so you're getting a full HALF pound of sunflower shoots this week instead of the intended 1/4#. They're great on salads, in sandwiches, in smoothies, or by the handful straight out of the bag.
  • Mixed Greens
  • Yukina Savoy Tatsoi: This is a glossy, dark green pac choi with spoon-shaped leaves that might almost fool you into thinking it's spinach....
  • Pink Radishes

The first artichokes of the season! Many of you have heard the story of these artichokes - that they've been propagated in our family for over 50 years - and I am so excited to share them with you this week. The original plant came out of a friend's yard in Bandon in the early 70's, which my Mom grew and divided in her garden throughout my entire childhood. Many a spring dinner centered wholly around these artichokes when I was a kid (and the requisite butter/mayo that must attend them). I took plants to Portland when I lived there in my 20s and grew them in my own garden. When I returned in 2008, I divided my garden plants and brought home 40 starts that I planted into the first Valley Flora field. Simultaneously I started a few hundred Green Globe chokes from seed. It was obvious after the first year of production that our family artichoke outstripped the Green Globes in every way: hardier, more productive, more beautiful, more delicious, and nearly choke-free (not very much hair around the heart, especially in the small baby chokes). Harvesting these artichokes this week made me feel so lucky to live on this planet, surrounded by swooping swallows and apple blossoms amidst a canvas of electric spring green everywhere! I'm thinking that when the time comes to "retire," I'll revert to 100% horse powered artichoke production and keep it simple: me, my trusty steeds, some simple antique farm equipment, and a patch of thistles. Sounds like heaven.

I also spent some of my artichoke-harvest-time trying to tame the gnawing egg of anxiety I'm feeling about drought and climate change. I find that my daily sense of well-being is inextricably linked to the 10-day weather forecast. When I see an inch of precip on the horizon, I am awash in good feelings that all is well on planet Earth. But when the inch turns into a half, into a quarter, into a tenth, and then vanishes altogether - with nothing but more sun in the forecast - I feel despair. All this sun has been amazing for getting the season off to a great start, but I am desperate for it to rain (running irrigation at this time of year is downright wrong). This is not the Oregon of my memory, of my childhood. This is California, creeping north. This is the creek getting lower. Is this the beginning of the end of farming on Floras Creek (no water = no farm)?

I found myself thinking about what we can do: so far we have invested in solar so that almost the entire farm runs on the sun; we rely on horses instead of tractors for some of our fieldwork; we don't drive very much; we re-use our harvest and delivery bins for years and years; we bought a used Sprinter van that gets 25 mpg to curb our fuel consumption on the delivery route (wish it was electric, plugged into our solar panels!); we get on an airplane maybe once a year and buy carbon offsets when we do; we eat a plant-based diet for the most part, with local meat only making an occasional appearance; we buy bulk; we wash and reuse and eventually recycle our plastic bags; we vote.  

All of these things are built into our daily behaviors, but I wonder what more we could do, shy of quitting the farm and throwing ourselves headlong into climate activism. It seems unlikely that many of us are going to quit everything and go on the stump with Gretta Thunberg, so probably we should ask ourselves every single day: what can I do today to make the planet less hot? I do love a nice hot shower at the end of the day. Maybe I should try to make it shorter. I do drive my pickup back and forth around the farm; maybe I could rig a bike trailer that could haul my seeds and tools instead. I do donate to climate change efforts; maybe I should give more. And then the tiny little things combined with the big gigantic things (like the Paris climate agreement) - maybe it adds up to a future where my little Uma, who, at 6 years old, proclaims she wants to be a "watermelon picker" when she grows up, will be able to do just that? (Watermelons do require quite a bit of, er, water.)

In the meantime, I'd better get a prescription of anti-depressants because the Thursday rain forecast just got downgraded (again) from 0.15" to 0.09."

Big sigh. Don't let me ruin your week, but maybe it'll motivate you to ask the same question every day: What can I do today to make the planet less hot?

 

Newsletter: 

Week 8!

In your share this week:

  • Frozen Strawberries! Be sure to grab one bag per Harvest Basket from the blue coolers at your pickup site today!
  • Shallots
  • Red Cabbage
  • Cauliflower 
  • Mixed Greens
  • Green Butterhead
  • Sunflower and Pea Shoot Mix
  • Hakurei Turnips
  • Bunch Carrots

It's been an enormously productive few weeks in the field with all this sun shining down on us - what an amazing window of opportunity on the farm at this planting-intensive time of year! I'm equally grateful to see that the rain is returning in earnest this coming week. Everything could use it: the creek, the pasture, the newly-planted seedlings, and the farmers who have been going non-stop for the past few weeks. We hope to have all of our onions in the ground by week's end (all 16,000 of them), as well as all the potatoes (4000 row feet, or 1/3 of an acre), plus our next weekly wave of broccoli, lettuce, and carrots. And then come Saturday, ahhhhhhhhhhh, let it rain. Maybe I'll sleep in.

There's a good chance you'll see artichokes in your share next time; they are just starting to pop (a few weeks later then in recent years). I'm relishing our new patch, which we established last year in an effort to renovate our original artichoke plants. They are healthy and vigorous and I'm hoping for a bumper year. Better stock up on butter and mayo and get ready for some dipping! :)

Have a great week, eat lots of salad, be outside all that you can!

xox

Zoë

Newsletter: 

Winter CSA: Week 7!

In Your Share this Week:

  • Cauliflower
  • Tetsu Kabocha Squash
  • Radishes 
  • Beets
  • Carrots
  • Purple Sprouting Broccoli
  • Spring Raab
  • Cebollitas
  • Baby Butterhead
  • Radish Micro Mix
  • Chard

This has been the most striking change of season from winter to spring that I can remember on the farm. As if on cue around the spring equinox, the sun came out, the swallows returned in a cacophony of birdsong, and the north wind started to blow. This past week we've been in overdrive mode: mowing down all the cover crops, opening up ground for spring plantings, spreading pallet-loads of soil amendments, and getting thousands of starts into the field. I've lost track of what day it is, in the blur of blue skies and hours of squinting into bright sun from the tractor seat. Ironically, despite the countless inches of rain we've had all winter, we had to drop our irrigation pumps into the creek this week and put pipe in the field to help all the new transplants along. 

Nothing embodies our emergence into spring better for me than the first tender heads of lettuce from the greenhouse. Butterhead salads again, whoopeeee! You're also getting chard hearts this week, the final harvest from plants that we set out in the field a whole year ago. For some of you, the radishes are coming in bulk (for whatever reason the tops didn't grow tall, which makes bunching tricky). This is round 3 of 4 in the miraculous, frost-sweetened, overwintering cauliflower department (our last variety is still to come, next time).

Hope you're enjoying it all - the food and the weather - and feeling lucky to be alive.

Thanks everyone,

Zoë

 

Newsletter: 

Winter CSA: Week 5!

What's in your Share this Week:

  • Baby Bunch Carrots - hurrah! Our first harvest from our overwintered greenhouse plantings. Seeded last September, this is our winter "candy carrot" variety that performs well in cold weather. It's a 6 month waiting game for these babies and always a full-blown celebration when we finally get to dig our first sweet, crunchy harvest.
  • Winter Baby Greens - a mix of mustards, mizuna, tatsoi and other Asian greens
  • Shallots - our longest-storing allium. This variety is supposed to produce single shallots, but very often it throws doubles. I wish it wouldn't do that because the outer skin is thick and tight, which in our damp climate can trap humidity between the two shallot bulbs (even in our climate-controlled, insulated storage room). It means that you might see a faint trace of grey mold between the two bulbs when you start peeling back the outer skin. It's minor and only affects the skin, so not to worry. Just peel away and you'll have a beautiful lavender shallot waiting for you just beneath the surface.
  • Red Beets
  • Purple Sprouting Broccoli
  • Spring Raab
  • Italian Parsley
  • Tetsukabuto Winter Squash - our longest-keeping winter squash, built for the apocalypse (the Japanese name translates to "steel helmet," a nod to it's super-hard skin). If you don't feel like eating this squash right away, that's fine; it'll still be good in June. It's a yummy kabocha type with sweet dry flesh that shines in Thai curry, tempura, or hacked into wedges and roasted with olive oil and sea salt. Take care with this one when you're cutting into it!
  • Radish Micro Mix - a new mix we're growing this winter, as colorful as confetti. It's got a spicy kick - goes great on tacos!
  • Pea Shoots  - Bonus! We hadn't planned on doling out more pea shoots to you this week, but we had a bumper harvest this week and decided to share! If you didn't try that pistachio pea shoot pesto recipe I suggested last time, do it! Soooooooo good! 

All in all this week, a nasty couple days to be farming outside. This kind of weather is what we've always referred to as "lamb-killing rain:" temps in the low 40's/high 30's, steady rain, a cold wind. That combo is colder than 30 degrees and snowing, owing to the damp chill that penetrates bone-deep. It can suck the life right out of the wet, newborn lambs that get born in the middle of the night in some far corner of the pasture. We raised sheep when I was a kid and I was my mom's right-hand helper during lambing season. I remember the heartbreak of finding a dead or torpid lamb out in the pasture on morning patrol before school. (Most of the time the ewes that were showing imminent signs of labor would be penned in the barn ahead of time so they could birth indoors, but sometimes a ewe would birth without showing pre-labor signs. And always it was in the middle of the night.) 

We'd bring the half-dead lambs in by the woodstove, wrap them in old sweaters, tube some warm milk into them, and cross our fingers. Sometimes an hour later they'd be up and bouncing, a complete resurrection. But not always. With lambing season in full swing all around us right now, I can't help but hope that the lambs are weathering the weather all right, ideally under the roof of a barn.

For us, thank goodness for wool long underwear (gratitude to the sheep), our layers of down (gratitude to the geese), and our final wrap of Grunden's raingear (gratitude to the petroleum industry and the fishermen). It's just the hands that stop working after awhile. A lot of the crops we harvest are not glove-compatible. Gloves - particularly insulated ones - rob us of our dexterity and make knifework clumsy and slow, so inevitably we end up with ten naked, achey, and numb digits. Good luck working your zipper at a certain point in the day...

But then there's the hot shower, the woodstove, and a heaping plate of fresh-cut salad waiting for you at the end of the day, which usually evens the score.

Have a great week!

Newsletter: 

Winter CSA: Week 4

What's in your share this week:

  • Yellow Onion
  • Purple Sprouting Broccoli
  • Savoy Cabbage
  • Arugula
  • Pea Shoots
  • Yellow Potatoes
  • Spring Raab
  • Autum Frost Winter Squash
  • Cauliflower

There are a couple winter miracles in your share this week: purple sprouting broccoli and cauliflower! Both of these crops were seeded last July, planted in August and have been weathering winter for the past many months. Even after years of growing it, winter cauliflower never fails to amaze me. We have a mild enough climate here to pull it off - usually successfully - but nevertheless I'm always surprised when those pearly white heads start to show themselves, at a time when it doesn't seem like there could be anything to eat out there in the field. Winter cauliflower is also the tastiest of all the cauliflower we grow because it matures in cold weather, which sweetens up those Brassicas like nothing else. We grow four different overwintering cauliflower varieties that mature in succession, so hopefully you'll get to enjoy another two or three rounds of cauliflower before May.

Similarly, the purple sprouting broccoli in your share is a special thing. It requires patience and a lot of space, but what a treat once those neon purple florettes start to shoot skyward. We grow three varieties that mature between February and April, so it'll also make a few more appearances as we head into spring.

If pea shoots are a novelty to you, this is a great chance to become buddies with them. You guys are getting a full half pound this week - twice as much as planned - because our seeding did so well in the greenhouse this time around. Lengthening days and some sunshine are making all the difference in growth rates in the propagation house right now. I like to eat pea shoots raw in salads, or as the main body of a salad, but you can also sautee them or try making a pea shoot pesto. Here are two different riffs on that notion, one with pistachios and lemon juice and the other with toasted walnuts.

https://www.loveandlemons.com/pea-tendril-pistachio-pesto/

https://www.fresh52.com/recipes/pea-shoot-pesto

I wish I could say that the peas were bagged in the biodegradable cellophane bags we were so excited about last time, but we had a major disasco (disaster + fiasco) this week with the new bags. On Monday we harvested and bagged up all the CSA and farmstand pea shoots and micro mix and then put them in our walk-in cooler for the night so we'd be ready for packout on Tuesday. When we pulled them out of the cooler on Tuesday, we discovered that the new bags were practically melting and anything in contact with the bag was soggy AND wilted. It seems that those marine-degradable bags were already well on their way to breaking down and not doing our produce any good at all. We had to unbag everything (yes, hundreds of bags), toss the wilty shoots, and rebag them all in good ol' turtle murder poly bags. Sigh. The bag vendor has never heard of this problem and is trying to figure out if we got a faulty batch, or....?

So in the meantime until we can resolve the bio bag issue, please do your best to reuse the plastic bags we give you (as many times as possible!) and then recycle them when their life is over (McKay's in Bandon has a plastic bag recycling bin in their foyer; it's worth asking at Ray's in PO and Bandon, and anywhere else you shop for groceries).

Have a lovely week! Celebrate winter cauliflower!

Zoë

 

Newsletter: 

Winter CSA: Week 3

What's in the Winter Share this Week:

  • Candy Carrots
  • Red Beets
  • Leeks
  • Micro Mix
  • Curly Parsley
  • Winter Greens (baby arugula, mizuna, tatsoi, mustard, kale)
  • Bunched Asian Greens
  • Spaghetti Squash - Like most of you, spaghetti squash is not usually the first winter squash I reach for in my kitchen, but out of the blue I had a spurt of spaghetti squash inspiration a few weeks ago. I cut some squash in half and baked them face down in the oven (I always add a good layer of water to the sheet pan to help steam-cook my squash in the oven and prevent sticking). Meanwhile I made up a pressure-cooker batch of homemade chili from our farm-grown pinto beans that I'd soaked the night before. When the spaghettis were done we ladled chili into the cavity of the squash and ate them as spaghetti-chili boats. The spice of the chili played off the sweet mellowness of the squash, and it saved me the effort of having to bake cornbread. It won approval from the whole gang, age 4 to 46. Highly recommend!
  • Butternut Squash - last of the season.
  • Kohlrabi - still ugly on the outside, still pearly white on the inside. This is it for the season.

On Rotation:

  • Spring Raab and Purple Sprouting Broccoli - Bandon members will see a bag of kale & cabbage raab with some purple sprouting broccoli mixed in this week. Raab is the flowering tips of overwintered Brassicas - the final edible gift from our kale plants that have been in the ground for almost a year. It has wonderful, sweet flavor when steamed or sauteed. We usually drizzle it with olive oil and some ume plum vinegar after it comes out of the steamer. It's also fantastic roasted in the oven at 400 degrees with olive oil and salt until you get some crispy browning. Just keep an eye on it so you don't cross the line into blackened raab. It cooks quickly! FYI, we got a new shipment of biobags last week so the raab is packed into a fully compostable/marine degradable wood fiber cello bag. It's been hard to source them, but we've finally found a supplier who can provide an eco option in the volume we need. We'll be using them for all the bagging we can from here on out.

The Ubiquitous Chickweed

Some of you who garden probably recognize this plant, scientific name Stellaria media. Chickweed. Perhaps the most ubiquitous fall/winter/early spring weed we have on the farm, it thrives in cool, moist weather and forms a low-growing succulent mat of greenery capable of swallowing entire plantings of cilantro, onions, greens, lettuce, chicory, carrots, or any other early or late-sown crop that ends up in its path. We spend our fair share of time battling chickweed in the cooler months of the year. If I were to tally up all the hours our crew member, Allen, spent crawling through our onion planting pulling chickweed last spring, it would probably add up to weeks of his life. (Sorry about that, Allen).

You will most definitely find a few sprigs of it in your baby winter greens this week, and probably your bunch greens, too, despite the countless eye-straining hours we spent trying to sort it out of the mix during harvest, wash and bagging this week. The good news is it's entirely edible. Not only that, it's really, really good for you: super high in vitamins, minerals and protein, and it actually tastes good. So why all the painstaking effort to keep it out of the salad mix? Good question. Chickweed is one of those plants that has always belonged in the "weed" category of our farming minds; something we battle so that other cash crops can thrive instead. But little by little I have begun to wonder if it's time for a paradigm shift. A "weed" is purely a human construct. It's "a plant that is not valued where it is growing, usually of vigorous growth, especially one that tends to choke out or overgrow more desirable plants" (thank you Merriam Webster). What if, instead of fighting the chickweed we embraced it? Harvested it? Washed it? Bagged it? Sold it? 

We'd be rich!

(And you'd be really healthy!)

One of my favorite seed farmers/organic ag gurus is firebrand Frank Morton. He founded Wild Garden Seed in Philomouth and has dedicated his life to developing regionally adapted, open-pollinated, open source, organic varieties for farm and garden. He's also been a champion of the fight to protect Oregon's world-class, specialty seed-producing Willamette Valley from intrusion by GMO canola production (great article on this issue here). Frank once preached a mighty e-sermon to our farmer listserv about all the virtues of chickweed (this was in response to someone's post about "how do you deal with all the f***ing chickweed on your farm in the winter!?!"). Frank hotly contested that chickweed was nature's gift to our farms, covering and nourishing our soils through the winter, providing early spring forage for hungry pollinators and beneficial insects, AND to top it all off, it tastes great and is way more nutritious than kale! We should all be getting down on our knees and thanking the chickweed gods. And oh by the way, you can buy chickweed seed to INTENTIONALLY PLANT ON YOUR FARM from me, Frank, on my website. Amen.

I think most of us chortled at Frank's sermon that day (gotta love that Frank!) and then promptly hit "delete," cuz after all, what's the second word in chick-weed? Us farmers don't grow weeds, we grow hifalutin, specialty veggie-tables. I bet you money though that, as usual, Frank is ahead of his time. Chickweed will be all over those fancy menus in Portland someday - if it isn't already - maybe under the more elite auspices of "stellaria" at first - and it'll only be a matter of time before the culinary chickweed diaspora spreads down to Curry County. When that day comes and we find ourselves weeding the arugula out of the chickweed bed, I will think of Frank in all his infinite wisdom, vision, genius and foresight as a pioneering ecological seed breeder/farmer and thank him. (And honestly, I kinda hope that day comes sooner than later, cuz man do we have a vigorous patch of chickweed in our winter greenhouses!)

P.S. If you get some chickweed in your greens this week, try it! If you like it, let me know! If you'd like to see more chickweed in your salad in the future, please email me immediately! We could spearhead a reverse diaspora where Coos/Curry county teaches Portland how to eat high on the chickweed hog and yours truly could spend less of her life culling out tiny little delicious tendrils of chickweed in the washtub.

 

Newsletter: 

Winter CSA: Week 2

What's in your Winter CSA share this week:

  • Costarossa Radicchio - the last of the season. I am crying bitter radicchio tears because I have to wait unti next November to make that Tasty n Sons salad again.
  • Hakurei Turnips
  • Carrots
  • Italian Parsley
  • Celeriac
  • Yellow Potatoes
  • Autumn Frost Winter Squash - a new variety we trialed this year that I'm falling in love with. It's a specialty butternut with extra-long storage superpowers, thanks in part to that natural "frosty" wax layer on the skin (which also makes it look extra pretty while it sits on your counter waiting it's turn to jump in the soup pot). The flavor is stellar. I made the best squash soup of my life out of this variety a couple weeks back. Squash soup is six-year old Uma's favorite dinner, which is good news for mom cuz it's a 10 minute meal in the pressure cooker: chop up a couple leeks and saute them until soft and slightly browned. Peel and cube your winter squash and add it to the leeks. Dump in two cans of coconut milk, a couple cups of water, and a big spoonful of Better than Bouillon chicken stock. Lock the lid in place and cook at high pressure for 6 minutes. Quick-release the pressure and use an immersion blender to puree it smooth. If you don't have a pressure cooker, you can do the same thing stovetop at a slightly mellower pace. And if you don't have an immersion blender, you can use an egg beater or transfer the soup in batches into a regular blender to render it silky-smooth. And then, 10 minutes later, you're wearing the "best mom ever" badge, handmade by your six-year-old. It's a great feeling. 
  • Bulk Kale
  • Savoy Cabbage
  • Yellow Onion
  • Micro Mix
  • Baby Winter Greens

The bag of winter salad in your share this week marks the almost-end of the Persephone period here at our latitude. Gardeners and farmers talk about the "Persephone days" to refer to that part of the year when there are fewer than 10 hours of daylight. For us, here at 42 degrees N, the Persephone period begins around November 7th and ends around the first of February - aka, "winter." It takes its name from the Greek myth in which Hades, king of the Underworld, falls in love with beautiful maiden Persephone when he sees her picking flowers in a meadow. He kidnaps her in his chariot and carries her off to the dark underworld to be his bride (some say with the blessings of her father Zeus...yeah, the women's movement still had a long way to go back then). Persephone's mother, Demeter - goddess of vegetation and grain - is beside herself and searches the earth for her daughter, to no avail. At that point she withdraws into her temple and causes a great drought - a nice tactic to strongarm Zeus into releasing her daughter. But Hades tricks Persephone and gives her a pomegranate seed to eat, which seals her fate to remain in the underwold forever. Meanwhile up on earth, plants are shriveling and the ground is parched and Demeter is playing her cards well. In the end, a deal gets brokered where Persephone is released but has to return to Hades for three months of the year - winter, or the Persephone period.  

As a farmer, it's significant because most plants require 10 hours of daylight for active growth, so the Persphone period is a time of dormancy (and the greatest mental relaxation for those of us who tend plants). I used to think it meant that things don't grow at all. But that's really not true here in our climate where it doesn't get that cold. Plant growth simply slows down dramatically. Once I realized this, I started playing around with somewhat bizarre planting dates in our unheated field tunnels. The greens you're getting this week were seeded on December 3rd. In the summer, they'd be ready for harvest within three weeks, but through the Persephone period it took 2 months. The good news is that I've been seeding greens in our tunnels every other week since December 3rd, so we have tender baby greens - mizuna! arugula! kale! mustards! tatsoi! - to look forward to all season.

Enjoy your last week of the Persephone period in all it's icy rain glory. The wild plum just broke into brave bloom outside my window, and our first daffodils are showing their heads. Persephone will be climbing up from the Underworld any day now and delivering us into our long, drawn-out, wonderful, Oregon springtime - and the end of mental relaxation for farmers!

Newsletter: 

Winter CSA: Week 1

What's in the First Winter CSA Basket...

  • Winter Carrots - a true labor of love at this time of year, but worth the effort! 
  • Leeks
  • Red Beets - our storage variety, acclaimed for it's high brix (sugar) content even after months in storage
  • Bulk Kale - a mix of our various lacinato types
  • Curly Parsley
  • Storage Kohlrabi - ugly as all get out until you peel it, but crispy-juicy-perfect on the inside
  • Parsnips
  • Costarossa Radicchio - a new winter variety we trialed this year, with great results. Planted way back in August, this plant has weathered ALL the weather we've had since then and still came out of the field looking beautiful! Not overly bitter. Try the radicchio "Caesar" recipe below if you still need convincing.
  • Hakurei Turnips - also on the ugly side, especially the tops, but a welcome fresh addition to January salads
  • Delicata Squash

Winter CSA shares are often a mix of striking beauty and blatant unattractiveness. Exhibit A: bright, lofty bunches of green parsley nestled next to wine-red radicchio juxtaposed with gnarly, discolored storage kohlrabi. It's a lesson in trusting that there's good inside, even when things are looking really ugly. That might be a helpful message for all of us these days as our country roils.

Kicking off the winter season, I wanted to share a couple of of my favorite winter recipes that might come in handy for two of the more controversial vegetables in your tote this week: radicchio and beets. These are deeply flavorful, satisfying winter meals that err almost completely on the side of pure plant - which can be hard to do in the more produce-scarce winter months. I crave these two salads regularly in the winter and trust that it's my body telling me what it needs to get through winter feeling happy.

Carrot and Beet Slaw with Pistachio Butter and Raisins - This is a recipe from Six Seasons: A New Way with Vegetables by Joshua McFadden. I highly recommend owning this cookbook if you like to eat seasonally. It's often my go-to any time of the year, but especially in the winter. McFadden helps you turn things like parsnips, beets and kohlrabi into culinary wonderment.

Radicchio "Caesar" from Tasty n Sons - Apparently people line up on the sidewalk in Portland and wait for two hours to get an order of this salad. If you have some sourdough from Farmstead Bread, it makes the best homemade croutons. We've been making this weekly and can't seem to grow tired of it. 

Have fun with your first installment of January produce, and thanks for being part of our winter season!

Newsletter: 

CSA Newsletter: Week 28, la última!

  • Beets
  • Green Cabbage - very long keeping in the fridge (months!)
  • Carrots
  • Leeks
  • Shallots
  • Potatoes
  • Pea Shoots
  • Hakurei Turnips - for Wednesday members this week (Saturday members got them last week)
  • Tetsukabuto winter squash - The squash of choice for the apocalypse! This kabocha/butternut cross stores FOREVER. As in, I once ate one that was over a year old and it was still delish. Tetsu has sweet nutty flavor and wide-ranging versatility in the kitchen: roastable, mashable, curry-able, soup-able, stuffable.

A Short Winter's Nap...

Winter is a fleeting thing around here - about two weeks in December, flanked on either side by spring and fall, which go on for months and months. By January the daffodils will already be blooming and by February green things will be growing like mad again. It doesn't add up to much dormancy - or make for much of a mental break from farming. But rather than chafe against our quasi-Mediterranean climate and its botanical repurcussions, I've embraced the opportunity to grow food year round. Hence, the Winter CSA and farmstand. For those of you signed up for our winter CSA season, we'll see you in a month! The farmstand will likely be back in action that same week on January 13th. It turns out I really enjoy winter production, but I'll admit I'm also quite keen on the little break ahead - a chance to dive into extracurricular projects, hunker in with family, and relish winter.

A mighty mountain of thanks to all of you for your CSA commitment the past 28 weeks. It's been an anxious year, but once again the CSA and our beloved cadre of loyal local customers - farmstand shoppers! co-ops and stores! restaurants! - kept the farm humming. Back in college while I was studying agroecology as an idealistic 20-year old - penning my honors thesis about the pitfalls of the global economy and making the case for local food systems - one of the arguments was always that local food systems are more resilient in the face of a system shock. Like, for instance, when a global pandemic shuts down institutions like colleges and universities, shutters restaurants, forces people into lockdown, and brings the economy to a grinding halt. Sure enough, industrial-scale ag was sent reeling last spring as it struggled to adapt to the abrupt new COVID-19 landscape. Truckloads of zucchini were getting dumped in farm fields because there was no market; slaughterhouses were shut down due to COVID outbreaks among workers so that you couldn't buy chicken for weeks; small blocks of cheese were sold out everywhere but there was a glut of 10 pound cheddar bricks - because everyone was cooking at home instead of eating at the restaurants that buy in volume.

That "resilient-in-the-face-of-system-shock" theory was exactly that, a theory. But I'd never really seen it tested. Last March we weren't sure what the pandemic would mean for us on Floras Creek, but as it turned out more people sought out Valley Flora than ever before amidst this crisis. Restaurant sales slackened predictably, but sales to stores jumped, our CSA membership was up 25%, and our farmstand fed more folks than ever before. We had to expand our crew to get all the farming done each week. We befriended new customers who had never been to the farm before who no longer wanted to shop for produce at the supermarket. People wrote us notes and sent us emails thanking us for helping to keep them safe and healthy through all this, and for nourishing them in more ways than calories alone. And when all was said and done, you guys ate every last stick of food we could grow! At least this time around, the farm weathered a major system shock with flying colors thanks to all of you. 

I have always loved the diversity we tend on the farm (the season's not even over yet and I'm already thumbing through my seed catalogues and notes, excited for the new varieties I want to trial next year). It's been clear to me for a long time that diversity equals resilience when it comes to crop production. That theory has been proven time and time again on the farm in the past twelve years. But diversity also equals resilience when it comes to market channels. If we had been geared to sell to only restaurants when COVID-19 hit, we might have gone under. But the fact that we had all of you supporting the farm in various ways - as CSA members; as farmstand customers; as cafés and delis and restaraunts; as co-ops and stores and caterers - that allowed us to keep on going and to feed more of our community than ever before. Thank you so much.

So here's to our next trip around the sun. I'm optimistic that we have a lot to look forward to in 2021, if nothing else then more of those hot pink mini daikons we trialed this fall! It's what I love about farming: every year is a new beginning, a new adventure, another chance at doing life well. 

Wishing you all good health and a happy solstice. And as always....Eat your vegetables!

Love,

Zoë

Newsletter: 

CSA Newsletter: Week 27 of 28 from Valley Flora!

  • Kale
  • Carrots
  • Kohlrabi
  • Spaghetti Squash
  • Celeriac
  • Yellow Onion
  • Head Lettuce - the final harvest! We've never made it into December with head lettuce before, so I was pretty tickled to pull off one last harvest this week. 
  • Rosalba Radicchio - Third time's a charm? This is the final radicchio variety for the season and it's the bell of the ball! She goes by the name "Rosalba" and is a unique novelty among her chicory cousins because she blushes a bridesmaid pink. I'm taken by her because she likes cold weather - in fact, she requires it to turn pink - and it's always fun to make a salad the color of spring blossoms in December.

The Final Two Weeks!

It's not over yet! We're back to our normal schedule this week and you've got two more tote of veggies coming your way this week and next to cap off our 28-week season. On the heels of a hearty Thanksgiving we like to give you some roughage and bitter greens - kale! radicchio! - to reset your system. Then next week we'll hook you up with one final tote replete with lots of things that store well - beets! green cabbage! shallots! potatoes! kabocha squash! - to help you greet the winter solstice with an ample pantry. On the farm, the to-do list has trimmed itself down considerably so that we're mostly focused on harvest, a few final field projects, and getting the horse palace buttoned up (the big ponies are delighted with their new cozy digs!). It means we get a revel in the mellowing workload and savor some long evenings by the woodstove. I love winter!

See you next week for the last hurrah!

 

Newsletter: 

CSA Newsletter: Week 26 of 28 - Happy Thanksgiving!

  • Purple Brussels Sprouts on the stalk
  • Carrots
  • Celery
  • Rosemary
  • Shallots
  • Yellow Potatoes, great for mashing
  • Winter Crisp lettuce, which miraculously survived last week's hail storms!
  • Delicata Winter Squash
  • Parsnips - the prettiest ones we've ever grown! I suppose it's a stretch to call a parsnip "pretty," but if you've been a CSA member in the past then you're familiar with our persistent parsnip struggles. It's the only vegetable I've ever threatened to divorce - year after year of disappointment! But like that ridiculous disfunctional relationship that everyone rolls their eyes at, we stay together and keep trying. So much effort for so little reward. So much heartbreak (and so many broken shovels digging the damn things out of the sucking November mud)! I can barely believe it, but the somehow the trying actually paid off this year. We grew nice parsnips for the first time ever. But here's the embarassing thing: the solution was so easy. Row cover. That's it. Just cover the beds with insect netting - the same stuff we use to protect our carrots from rust fly, and our turnips and radishes from cabbage maggot, and our baby greens from flea beetles - and instead of ugly, blemished, tarnished, hideous-but-still-tasty parsnips we got pretty-pearly-white-tasty parsnips. Amazing. So I guess the moral of the story is, if you're stuck in a disfunctional relationship, try.....row cover? Good luck! Oh, and as for eating your parsnips: if you fall into the parsnip-skeptic category, I always suggest this recipe to woo you over to the parsnipophile side of the aisle. It goes great on the Thanksgiving table: Roasted Winter Squash and Parsnips with Maple Syrup Glaze and Marcona Almonds. Your Delicata squash or Butternuts would be a great sub for the Sunshine kabocha squash, in case you don't have one of those lying around.

Our Heartfelt Thanks

In Spanish, "Thanksgiving" translates to "El Dia de Acción de Gracias" (the day of action of thanks, more or less). I love that translation, because it suggests that giving thanks and expressing gratitude are actions. It's easy for Thanksgiving to be about eating too much, falling into a tryptophan-induce food coma, and collapsing onto the couch to watch the football game. But thinking of this holiday as a day of action inspires me to experience it differently, with a little more intention. 

I want to say a huge thank you to the farm crew - Roberto, Jen, Allen, Donna, Sarah, Bets & Abby - for all their hard work. The Thanksgiving harvest always strikes me as a special culmination of our collective effort all season. The CSA tote is full of long-season crops like Brussels sprouts and parsnips and celery - things that we seeded way back in March, April & May and are only just now harvesting. That represents months of labor: transplanting, weeding, irrigating, covering with row cover, weeding again, until finally it's time to harvest, wash and pack the totes here at the end of November. I'm grateful to work with such a competent, dedicated and fun crew. They make my life better in every way. We laugh a lot.

I'm also infinitely grateful to all of you, our CSA members, farmstand customers and wholesale customers who support the farm week after week, year after year. Many of you send us little notes of thanks each week, expressing your appreciation for the produce and the hard work. Well, it's mutual: thank YOU for choosing to buy from this little local, family farm and keeping us in business. But honestly, you're not just keeping us in business; you're supporting our livelihood, which is about a lot more than a business. Valley Flora is what feeds us - yes, financially and nutritionally - but also spiritually and emotionally. We love this valley, this little reach of bottom land along the creek, and we are so grateful to get to spend our days here coaxing life and beauty out of this deep, loamy soil. Thank you for being the bellies that clamor for the fruits of our labor. We are delighted to oblige all your vegetable cravings :).

Have a very Happy Thanksgiving, as diferent as it might be this year. In spite of it all - oh 2020! - there is always something to be grateful for. I hope you find that thing and hold it close tomorrow.

Love,

Zoë

 

Newsletter: 

CSA Newsletter: Week 25 of 28 from Valley Flora!

  • Red Beets
  • Red Cabbage: Big, heavy, and dense. This variety stores for a long time in refrigeration, so don't feel like you need to eat the whole thing in one night. Slice off what you need, put it back into the fridge in a plastic bag, and the next time you need red cabbage just shave off the discolored cut edge to reveal fresh cabbage below. 
  • Carrots
  • Celeriac: It's a balled-up hamster! It's a hairy meteorite! It's celery root! Maybe as foreign as a hunk of hirsute space rock to some of you, but this is a great winter vegetable that doubles as a softball! Imagine you took a stalk of celery, crossed it with parsley for flavor and gave it the heft of a potato: Voila, celeriac! What should you do with it? Soup! Latkes! Puree! Mash! Gratin! Here's a nice little collection of recipes to get you started: https://www.epicurious.com/expert-advice/15-best-celeriac-recipes-article
  • Leeks
  • Lettuce
  • Radicchio: They say that it takes 20 tries for a kid to learn to like a new food. If you're that kid and radicchio is that food, here's your second chance to love it, or even just like it a little bit, or OK, at least not spit it out this time. Remember these secrets to success if you're especially averse to bitter:
    • If using raw in salad:
      • Soak your torn/cut up radicchio in cold water for at least 10 minutes.
      • Pair with things salty and sweet: nuts, aged cheese, fresh or dried fruit, cured meats, zippy dressing.
    • Cook it! It's great in risotto and if you have a pressure cooker or instapot and a bag of arborio rice you can make dinner in about 6 minutes (busy farmer-mom trick #3,427).
  • Hakurei Turnips

Contrary to a decade of CSA tradition, we are giving you a little breather on winter squash this week. I interviewed a few members to ask how big the pile of squash on their counter was right now and it seemed sufficiently large across the interview sample to merit a week off. Next week we'll be back with some jumbo Delicata for your Thanksgiving feast. This week you can play catch up with that spaghetti squash that I know you haven't touched yet. (C'mon, what are you waiting for!? Spaghetti squash pizza crust! Recipes and photos abound here: https://www.foodnetwork.com/recipes/photos/top-spaghetti-squash-recipes).

Thanksgiving Delivery Schedule Next Week (PLEASE READ!):

Since the beginning of Valley Flora time, we have observed a beloved, if somewhat masochistic, tradition: the week of Thanksgiving we squish our 6-day work week into three days and we deliver ALL Harvest Baskets to ALL pickup locations the Wednesday before Thanksgiving. Why do we inflict this temporary insanity on ourselves? 

  1. So that all of you have your Thanksgiving veggies in time for Thanksgiving, and
  2. So that all of us can take a true break over the Thanksgiving holiday.

That means that if you are a Port Orford or Bandon member, your pickup will be on WEDNESDAY, NOVEMBER 25th instead of Saturday, November 28th. There will be no pickup on Saturday, November 28th. Pickup hours will be the same as usual, but on Wednesday instead of Saturday.

For Farm and Coos Bay members, there is no change to the pickup schedule: Wednesday as usual, same time, same place.

Mark your calendars/set a reminder now to avoid any confusion! It should read: "PICK UP VF VEGGIES ON WEDNESDAY, NOV 25th!!!!" And just for safe measure - if you're a Bandon or PO member - maybe another one that says: "NO VF VEGGIE PICKUP ON SATURDAY, NOV 28th!!!!"

That should do the trick. I hope to be offline as much as possible next Thursday through Sunday and not troubleshooting pickup site SNAFUS, so set that reminder right now and commit to picking up your produce on Wednesday! 

Your Thanksgiving share will most likely include purple Brussels sprouts, Carrots, Celery, Rosemary, Shallots, Parsnips, Potatoes, Delicata Squash, and with any luck a head of lettuce.

Have a great week!

Zoë

Newsletter: 

CSA Newsletter: Week 24 of 28 from Valley Flora!

  • Brussels Sprouts - on the stalk, alá Dr. Seuss. For easiest and longest storage in your fridge, snap the sprouts off the stalk and store them in a plastic bag. We were excited to harvest them this week on the heels of a couple sweetening frosts at the farm. Freezing temps stoke sugar production in Brussels sprouts - and all its cruciferous cousins (kale, broccoli, collards, cauliflower, etc). The sugar in the plant cells acts as antifreeze, making them winter hardy and extra delicious.
  • Carrots
  • Lettuce
  • Yellow Onions
  • Black Winter Radishes - Hailing from Germany (variety name: Runder schwarzer; translation: round black; sometimes also called black Spanish radish), this is one tough radish! It's hardy for fall and winter harvests and long storage. The rough black exterior contrasts with bright white flesh that has moderate spice. A fun new trial for us this season, if only slightly macabre in appearance...
  • Butternut Squash - oh glorious soup-making squash, smooth, sweet, delicious, easy to peel, meaty and dense, inspirer-of-so-many-great-adjectives-to-throw-into-a-run-on-sentence!
  • Kohlrabi - Meet Kossack, our biggest, baddest, sweetest, yummiest kohlrabi variety. Peel it, slice it, eat it raw. This is Uma's favorite vegetable (that's my five year-old daughter; she gets exceedingly excited when I bring one of these home from the farm. Kossack has inspired from her all kinds of spontaneous improv dances-of-joy in the kitchen...).
  • Cauliflower

We have arrived squarely in the "Germanic" phase of the season: guttural vegetable names, heavy blunt things you could lob off the castle wall to fend of barbaric intruders, vegetables that will store forever and see you through the potato famine (if need be, although I encourage you to eat them this week, plus we had a good year for spuds so we don't anticpate any famines of that sort this year). 

Thanksgiving CSA Schedule - Mark Your Calendars!

Thanksgiving is two weeks away - time to alert you to our Thanksgiving delivery schedule!

The week of Thanksgiving we will deliver ALL Harvest Baskets to ALL pickup locations on Wednesday, November 25th. We do this for two reasons:

  1. To ensure that everyone has their Thanksgiving veggies before Thanksgiving, and
  2. To give everyone on the farm a Thanksgiving holiday break.

That means that if you are a Port Orford or Bandon member, your pickup will be on WEDNESDAY, NOVEMBER 25th instead of Saturday, November 28th. There will be no pickup on Saturday, November 28th. Pickup hours will be the same as usual.

For Farm and Coos Bay members, there is no change to the pickup schedule: Wednesday as usual, same time, same place.

Mark your calendars now to avoid any confusion!

For menu-planning purposes, you can expect to see the following in your Thanksgiving share: Brussels sprouts, Carrots, Celery, Rosemary, Shallots, Parsnips, Potatoes, and Delicata Squash.

Have a great week!

Zoë

 

Newsletter: 

CSA Newsletter: Week 23 of 28 from Valley Flora!

  • Acorn Winter Squash
  • Pink Mini Daikon Radish - a new variety trial this season, and we love them! The thick magenta skin is perfectly edible but also pretty spicy, so if you want to dial down the heat a little then peel them. Beautiful streaked pink flesh inside. 
  • Hakurei Turnips
  • Carrots - and now they're itty bitty instead of jumbo-lunker!
  • Head Lettuce - we only have another couple weeks of lettuce left in the field, all of which is at the mercy of a hard freeze, hail or pelting rain at this point. With any luck we'll be able to keep you in salad until Thanksgiving. We're harvesting a limited number of "winter" varieties now, so you'll mostly see our red-leafed winter crisp (pictured above) or little gem from here on out.
  • Yellow Onions
  • Red Potatoes - not the prettiest variety this year, unfortunately, so be prepared to get out your peeler here and there. We were unable to source our standby red variety last spring so had to plant a new variety, which we don't love. I'm ordering my seed 
  • Kale
  • Chicory - As lettuce winds down, the chicories ramp up. Think escarole, radicchio, endive: this family of cold-hardy heading greens are a wonderful winter staple and a great strategy for keeping salad on the table well into the darkest corner of winter. They can be somewhat bitter, but if you are averse to that there are ways to circumvent it. For raw eating, cut your chicory into ribbons and soak it in cold water for 10 minutes to leach out the bitterness. You can also grill, roast and braise chicory, addit to soup, pasta, lasagne and risotto. Cooking all but eliminates any trace of bitterness. The chicory in the your tote this week is a "gateway" variety: a sugarloaf type that is less bitter, more lettucey. Epicurious.com has a good guide to chicories and how to use them, as well as lots of yummy recipes, here: https://www.epicurious.com/ingredients/how-to-cook-with-chicories-endive.... A good rule of thumb when you're making a chicory salad is to pair the greens with things sweet, rich and salty: fruit (fresh or dried), candied nuts, hard-boiled eggs, smoked salmon, bacon/lardons, and a bracing vinaigrette or a creamy rich dressing (think caesar, blue cheese, etc). The combo of bitter/sweet/salty is delicious.

On Rotation

  • Cauliflower

A Love Letter to Chicories

We love things for different reasons, not all the same. Sometimes we love things that are completely perplexing to others. Now and then we learn to love something we never imagined we could have the capacity to love. That's a remarkable feat of growth, testimony to the wonder of the human heart.  

One of the things I love is chicories - something that many of you may not love, may never love - but perhaps if I tell you why I love them it will spark your curiousity, and from there love might be just around the corner. As a farmer whose very being is tied to the magic of seeds, the miracle of gerimation and photosynthesis, the vibrancy of plants and the wax and wane of seasons, this time of year can be accompanied by a tiny trace of grief. It's marked mostly by senescence, things dying, going dormant. All around me the life force of the farm is drawing inward, downward, going quiet. There is no longer the robust energetic noise of seeds sprouting everywhere, new plants popping out of the ground, an endless list of colorful new things to harvest. And sometimes there's a subtle feeling of loss that attends that shift. Also, and without a doubt, I enjoy this time of year immensely because it means we finally get a little break from the madness (picture cozy fire lit in woodstove, soup on stove, reading books with my kids in the evening, hallelujah!).

But also, that tiny trace of grief...

So here are the exceptions to the inevitability of senescence right now: 

  1. cover crops (sprouting and growing like crazy in all the fields, delighting me); 
  2. parsnips and celeriac (not my favorite crops, but yes I'm glad they're out there gearing up to be dug for Thanksgiving); and
  3. chicories

Perhaps the best way to explain my love for chicories is with a photo or two, and save us all a few thousands of words:

The colors! What else is flaming magenta or bridesmaid pink at this time of year, contrasted against the black sky of a pacific storm on the march?

What else withstands hard frost and holds up against the fiercest squall?

What else can you turn into a fantastic, fresh salad in pastel pink and deep purple, at Christmas - or even Valentine's day no less!?

In short: What's not to love?!

There is enormous diversity in the world of chicories, and often quite a bit of phenotypic variability within a given variety. They are beautiful, startling, a gift of winter. You'll see a couple other varieties in your share in the coming weeks and I hope they win you over - if need be, with a little help from bacon.

Here's an icebreaker recipe to get you started down the path to love: Chicory, Bacon and Poached Egg Salad

 

Newsletter: 

CSA Newsletter: Week 22 of 28 from Valley Flora!

  • Rainbow Chard
  • Celery
  • Carrots
  • Leeks
  • Head Lettuce
  • Sunshine Kabocha Squash OR North Georgia Candy Roaster Squash: This week we're sending Sunshine Kabocha to our Coos Bay and Bandon members; Farm and Port Orford members will get North Georgia Candy Roaster. We had limited yields in both varieties this season and there wasn't enough of either variety to feed everyone. That said, both are great eating with smooth skins that make kitchen prep easier. Sunshine has sweet, orange flesh with flavor tilted towards the tropical. The North Georgia Candy Roaster is an unusual heirloom with fantastic flavor, but most people find more to comment on in the curious looks department. If a giant pink banana and a mutant sweet potato got together, North Georgia Candy Roaster would be their lovechild. Size-wise, we're talking large baby (rest assured we made our best effort to sort out the 15lb+ specimens so as not to scare anyone off from the CSA for good). Both types of squash can be roasted, stuffed, churned into soup or whipped into pie filling. You can also bake or steam them, scrape out the meat and freeze it for later if you're feeling some trepidation about eating 10 lbs of squash in one sitting. Also, both varieties improve in storage, so feel free to add them to your seasonal squash decor until the spirit seizes you to preheat the oven.

On Rotation:

  • Cauliflower

BUT MOST IMPORTANTLY THIS WEEK...

Only 6 more days until Election Day, which means if you haven't already voted, do it today! It's too late to be dropping them in the mail, so your best bet is to drop your ballot off at one of the secure ballot dropsite locations in your county.

If you live in Curry County, 24-hour drive-up ballot dropsites are located at:

  • Curry County Courthouse
    E Moore Street
    Parking lot
    Gold Beach, OR 97444
  • Brookings City Hall
    898 Elk Drive
    Brookings, OR 97415
  • Port Orford City Hall
    555 W 20th Street
    Port Orford, OR 97465

If you live in Coos County, ballot dropsites are located in Bandon, Coos Bay, North Bend, Lakeside, Myrtle Point, Coquille, and Powers. Details for each site are listed here: http://www.co.coos.or.us/Portals/0/County%20Clerk/Elections/Elections%20...

If you've already voted and want to check on the status of your ballot, you can do so here: https://sos.oregon.gov/voting/Pages/myvote.aspx?lang=en

It's a quick, easy way to ensure that your ballot has been received.

If you don't have a way to get your ballot to a dropsite before next Tuesday, email us and we'll help make it happen!

In the meantime, thanks for voting with your food dollars and your fork to support VF and the kind of farming that's local, family-scale, solar-and-horse-powered, organic, and full of love. 

Remember to breathe this week.

xoxo

 

 

 

Newsletter: 

CSA Newsletter: Week 21 of 28 from Valley Flora!

  • Savoy Cabbage
  • Carrots
  • Head Lettuce
  • Yellow Onions
  • Violet Queen Turnips
  • Pie Pumpkin - truly meant to be turned into pie, with drier/sweeter flesh bred specifically for pie filling. But also perfectly happy to be seasonal Halloween decor in the meantime until the right baking day comes along.
  • Italian Parsley
  • Beets - Red, Gold and/or Chioggia

On Rotation:

  • Romanesco
  • Broccoli

Notes from the Field

This week is the final major push to get cover crops seeded. The eastern half of the farm is mostly already seeded and germination looks fantastic on the heels of our last rain. This Thursday I'll be seeding the western half of the farm and then hitching the horses to cultipack the seed in. The cultipacker is a heavy set of metal rollers packed closely togther over a 6' span that presses the seed into the ground to create better soil-to-seed contact, which improves germination. It's a piece of equipment I salvaged off an old homestead outside of Powers over a decade ago, and with the help of some friends with welding skills, put it back to use after a half a century of sitting in a blackberry thicket. My fingers are crossed for enough precip on Friday & Saturday to get this next round of cover crops to sprout. Our goal is to have as much of the farm planted to winter cover crops as possible by the end of October, at which point it's too late to coax most things to grow. 

Most of our winter squash are done curing and are tucked into the bulging bays of the barn now. I ate my first Delicata this week and was blown away by how sweet they are this season. 

Our strawberry crowns are scheduled to arrive from the nursery this week, so we'll be plenty busy for the next few weeks getting 9000 new bare-root strawberry plants into the ground. I'm excited to get them planted while we still have some good growing weather left; every day counts right now as the sun dips farther and farther south. The more growth the plants can put on now, the better our yields and fruit quality will be next summer. 

We're harvesting our storage kohlrabi this week. As you can see from the photo below, they err towards the bigger-than-a-baby's-head size. You'll see them in your share in a few weeks. They're the sweetest, juiciest kohlrabi we grow.

Savor these last couple weeks of October. What a month.

Newsletter: 

CSA Newsletter: Week 20 of 28 from Valley Flora!

  • Carrots
  • Lettuce
  • Sweet Pepper
  • Tomato
  • Delicata Squash - the darling of the winter squash world, and for good reason. Delicatas are superbly good eating - sweet. creamy flesh with a thin, manageable, edible skin. If you are intimidated by winter squash in general, Delicata is a great gateway squash because of its flavor and ease of prep. All you need to do is cut them in half lengthwise, scoop out the seeds, lay them cut side down on a cookie sheet with a thin layer of water to create some steam, and bake for a half hour (or until soft). Then pull those delectable squash out of the oven, fill the cavities with butter and arm yourself with a spoon so you can dig in. You can also peel them, cut them into smiles and roast with olive oil and salt until lightly browned. They're like winter squash french fries. OR, you can stuff a Delicata with whatever suits your fancy and bake them as stuffed squash boats. Keep in mind that winter squash store on the counter (no need to refrigerate) for weeks to months depending on the variety, which means there's no pressure to use them right away. When it comes to Delicata, though, I find it hard to hold back.
  • Yellow Potatoes
  • Kale
  • Radishes or Turnips - new varieties this week!
  • Red Onions
  • Liberty Apples

On Rotation:

  • Broccoli
  • Romanesco

LAST WEEK OF ABBY'S GREENS SALAD SHARES!

This is the twentieth and final week of Salad Shares for the season. The salad season is 8 weeks shorter than the Harvest Basket season because outdoor greens production becomes more and more iffy as we head into the shorter, stormier days of fall. A huge thanks and tip of the hat to Abby for her tireless dedication to putting out a beautiful product week afte week, year after year, decade after decade. Even though Salad Shares are ending, you will still be able to find Abby's Greens for awhile longer at the Port Orford Community Co-Op, the Langlois Market, Mother's Natural Grocery and Coos Head Food Co-op.

Enjoy this week's very autumnal collection of produce: pommes and pommes de terre together in one tote :)

Newsletter: 

CSA Newsletter: Week 19 from Valley Flora!

  • Carrots
  • Eggplant - probably the last of the season
  • Celery - first of the season! Celery is not our strongest suit - never as juicy and mild and peanut-butter-ready as the store-bought stuff - but it's packed with flavor for soups and sautees. Celery take an inordinant amout of water to grow - more than twice as much as any other crop on the farm - and even so it doesn't always get as big and succulent as I'd like. 
  • Lettuce
  • Yellow Onion
  • Sweet Pepper
  • Tomatoes - on the wane as the light fades
  • Hot Peppers
  • Spaghetti Squash - We're kicking off our fall winter squash season with a spaghetti squash variety that's new to us this year: Small Wonder. Aptly named because one row yielded 3 times more spaghetti squash than we've ever harvested from that amount of space. AND, they're cute little things - not quite as intimidating as some of the clunkers we've given out before. Spaghetti squash really is spaghetti-like inside: long strings of sweet yellow flesh that hold up as a fantastic noodle substitute. In the food world they've recently garnered some newfound prestige as a gluten-free marvel in the kitchen. From this point on you'll get a different winter squash in your share each week. If you don't already have a go-to way of cooking winter squash, here's a great collection of recipes from savory to sweet to use as inspiration: https://www.epicurious.com/ingredients/acorn-delicata-kabocha-spaghetti-.... Included is a yummy recipe for turkey chili atop spaghetti squash for this week. Always be careful when cutting into winter squash. They're hard-shelled and round, which makes it all-too easy to send a knife through your hand instead of the squash. A couple tips: 
    • If you're cutting a raw squash in half, use a sharp-tipped, heavy-bladed chef's knife. Drive the tip of the knife into the squash first and work it around the waist of the squash so that it can't slip and maul you.
    • If you have the time to pre-bake your whole squash just enough to soften it up, that makes cutting into them a lot easier and safer. You can also pop a squah into the microwave for a few minutes to pre-soften. Be sure to poke a few holes in it first so it doesn't explode.

On Rotation:

  • Romanesco Cauliflower
  • Broccoli

October: It's All About Winter Cover Crops

This week our to-do list is almost entirely organized around one priority: getting as much of our fields seeded to winter cover crops as possible before the rain this weekend. Cover cropping is the most important thing we do on the farm all year: planting seeds whose sole purpose is to protect and nourish our soil through the winter and early spring. We usually grow a mix of cereal rye or tritcale, oats, red clover, field peas and/or vetch. Which cover crops get seeded where is largely dictated by what cash crops will follow the next season in our extensive rotation, but the goal is always to grow a diversified mix that will add lots of organic matter and contribute some nitrogen when it gets mowed down and incorporated into the fields next spring. It's work I love because it's all about giving back to our soil after it's offered up so much all summer, and it's work I get to do primarily with the horses. With well-timed rains, we'll start to see a tranformation from brown to fuzzy green as millions of seeds germinate in our bare ground and reach for the sky. By next spring, many of these cover crops will be as tall as me, rife with beneficial insects finding nectar in the flowering blossoms of clover, vetch and peas and helping them survive the nectar-lean months of early spring. And I promise you, when the time comes to mow them down in March and April, I will be loathe to do it because they are so beautiful, humming with the life of small things that make the world go 'round.

 

Newsletter: 

CSA Newsletter: Week 18 from Valley Flora!

  • Carrots - big ones (read more below for the backstory)
  • Fennel - another chance to learn to love fennel! So good sliced thinly in salad!
  • Lettuce
  • Red Onions
  • Sweet Peppers
  • Tomatoes
  • Purple Napa Cabbage - a new trial variety this year, and so pretty!
  • Cilantro
  • Eggplant

Big COVID Carrots

Those of you who have been Valley Flora CSA members before might be wondering why the carrots are so monstrously huge this summer. You're used to slender little carrots from VF, not one-pound lunkers! Well, as it turns out - like so many things these days - there is a COVID backstory to our jumbo carrots. 

Our farm season starts in January with intensive crop planning that culminates in a big seed order. We purchase our seeds from a variety of companies like High Mowing Seeds, Johnny's Selected Seeds, Osborne Seeds, Uprising Seeds, Adaptive Seeds, Wild Garden Seeds, and more. We typically grow two different organic varieties of carrots: Napoli for late Fall/Winter production and Yaya for summer. Each variety does well in its respective season, staying sweet, tender and petite through the challenges of each season (Napoli excels in cold, wet weather and Yaya performs in the heat of summer).

When I placed our seed order in February, Yaya was backordered everywhere but was supposed to ship out by mid-March. That wasn't a problem, since we don't start seeding Yaya until April for our summer harvests. But then COVID hit and every home gardener on planet Earth starting buying up seeds in a panic-stricken frenzy. All the seed companies' websites crashed from too much traffic, and before you knew it many varieties that we rely on at the farm were out of stock. Shipping times for orders already in the queue were delayed by weeks as seed companies suddenly had to deal with new COVID protocols in their shipping warehouses. Our Yaya carrots got ensared in the COVID crosshairs and we didn't get our seed until May, two months late. 

Fortunately we did have Napoli seed on hand, which we had to substitute for the Yaya. Every two weeks when it was time to seed another carrot bed this spring I would cross my fingers for a package of seed at the post office, but alas, it was Napoli that went into the ground over and over again. It means that you've been eating Napolis all season, and only in the last week have we finally gotten to our first bed of Yayas for bunching (now that it's Fall :)....). I personally don't think the Napolis are as good tasting as the Yayas in the summer - not as sweet or tender - but to their credit they are very crack resistant, which means we've grown some huge carrots this season without having them split down the side. 

I've missed the Yayas but it's a great reminder that there really is an ideal moment for each and every thing on the farm. All the variety trials we do each year are worth the effort. The detailed, exhaustive crop planning I undertake each winter is for a reason and is worth the time. It also makes me grateful for all the breeders out there who are working to develop and maintain these seed lines that are a cornerstone of the farm's success. Here's to Yaya and Napoli and the countless other varieties that fill our plates each week.

 

 

Newsletter: 

CSA Newsletter: Week 17 from Valley Flora!

Please note this is NOT our farmstand availability email. This is our weekly CSA newlsetter primarily intended for our subscribed Harvest Basket members who receive a weekly box of produce from the farm from June through December. You cannot order farmstand produce from this email or directly from our website. Rather, farmstand availability emails are sent out on Thursday and Monday mornings to folks who have signed up for Wednesday or Saturday pickup, respectively. To learn more or sign up for a farmstand pickup day, click here.

  • Carrots
  • Eggplant - lots this week! Consider making a batch of baba ganoush! It freezes well for later.
  • Leeks 
  • Lettuce
  • Sweet Peppers
  • Purple Potatoes
  • Tomatoes
  • Kale

On Rotation:

  • Sweet Corn - Heads up, this is our final harvest of corn and predictably there is corn ear worm in some of the ears. Corn ear worm is the larva of the moth Helicoverpa zea. We always have them in our latest plantings of corn. Even though they are gross to behold when you peel back your corn husks (your chickens will love that big fat caterpillar!), the problem is easy to solve: whack the tip off the ear of corn, give it a rinse, and your'e good to go. You can do this! 

Happy Fall!

Quite fittingly, Fall is off to a stormy start today. You have potatoes and leeks in your basket so you can make soup and get cozy. It'll be a fleeting taste of autumn though - temps are supposed to spike back into the eighties next week. But at least until Friday you can pull out your plaid flannel, stack some wood, and watch the rain come down. Kinda like a pratice round for the next season to come. On the farm it means we might finally get the rest of our onions cleaned (we've been waiting for a rainy day) and make some more progress on the new horse shed. We've taken advantage of every possible sunny moment in the last week to get winter squash and potatoes out of the field, but those things will get put on hold while it's wet. It's turning out to be a great season for our storage crops - onions, potatoes and squash - which bodes well for the fall and winter to come. The only issue is figuring out where to put them all in the barn!

Strawberry U-Pick is Closed this Week

We are hitting pause on u-pick due to the weather. The patch will be closed this week on Wednesday 9/23 and Saturday 9/26. We'll reassess next week with the return of sunny weather to see if we can eek out a few more u-pick days before the season is over for good.

Have a lovely week, savor the rain.

The new Palacio de Caballo (Horse Palace): Not done quite in time for this week's rain, but soon enough!

Newsletter: 

CSA Week 2 from Valley Flora - June 10th!

Good morning all!

I meant to take a photo of this week's produce during packout yesterday, but was buried in strawberry sorting until late evening! Take a pic when you unpack your veggies in your kitchen this week and email it to me!

This week in your Harvest Basket!

  • Bunch Carrots - I've been especially excited to have carrots for you in June. It's been a farmer goal of mine for many years to have a year-round supply of fresh carrots on the farm, without a lapse in any month. This is the year I finally pulled it off and I'm been pretty tickled. To do it takes a combination of planting the right winter varieties, having a spring crop in the greenhouses, and getting an early February seeding established for outdoor May/June production. The weather cooperated, the seeds all germinated, and we've had sweet, freshly-dug carrots all year. Whether we'll ever be able to pull it off again is up to the weather gods...
  • Purple Radishes
  • Head Lettuce
  • Strawberries
  • Tokyo Bekana Pac Choi - the lime green ruffly head with white ribs, great in stiry fry.
  • Artichokes - there's a story behind them, read up below!
  • Sunflower Shoots - my favorite micro shoots: tender, nutty, great on salads or atop a main course. I also put them in my smoothies.
  • Sugar Snap Peas
  • Fresh Red Onions - an overwintered variety called Desert Sunrise. This was an experimental planting that did pretty well - our first real success with overwintering onions, after a few years of trying different varieties and watching them all bolt in the spring :(. These were seeded last September and planted in October, tended for 8 months in the field, and finally harvested this week. Labor of love, and probably not at all profitable(!) but great to have big onions so early!

The Story Behind the Valley Flora Artichoke

In the early 70s my parents landed in Bandon, a little bit by accident, and the place got ahold of them. They stuck around, they made friends, they owned a little restaurant on Beach Loop for awhile, they fell in love with the southcoast. Eventually they traded the restaurant for the farm and settled in on Floras Creek, Abby and I were born, the years unfolded. Early on my mom, Bets, got some artichoke plant divisions from a friend who lived on Short Street in Bandon, near the old Coast Guard building on the waterfront. She heeled the plants into her garden where they thrived and fed us many an artichoke every spring throughout my entire childhood.

When I fledged and eventually landed in Portland with my own place, she gave me some divisions for my garden. They took off and yielded there until 2008 when I packed up my life and moved back to Langlois to start up Valley Flora with my mom and sister. One of the things I stuffed into the 26' U-Haul, next to my wheelbarrow and houseplants and blender, was a bucket full of artichoke divisions that I unearthed from the garden at the last minute.

Home on the farm, I opened up new ground for an artichoke patch in the field and planted one of the five rows with the plants I'd brought down from Portland. The other four rows got planted with Green Globe plants I'd started from seed. Within the first year it was obvious that our family chokes eclipsed the Green Globes in every way: hardiness, productivity, flavor, beauty, and best of all, they barely have a hairy choke inside. In fact we always tell folks that you can eat the small chokes "bottom up" once you get a few layers of outer leaves out of the way (with a little help of some melted lemon butter or aioli). It wasn't too long before I had torn out all the Green Globes, divided the mother row of chokes once more, and replanted them to fill out the rest of the patch. We've been harvesting and selling chokes from these five rows for the past decade and they've garnered a little local notoriety. B&B Farm Suppy orders artichoke plants from us to sell to their eager gardening customers every spring, and the artichokes themselves have a loyal following.

Fast forward to 2020 and I recently found myself telling this story to someone who had eaten our artichokes for the first time and was inspired to write to me about it. She had lived most of her life in Monterey, CA, near the artichoke capitol of the world, and had struggled to find a decent artichoke ever since she moved away - until this spring when she tucked into a VF choke that she bought at our farmstand. "Yours are da bomb!" she wrote. "...incredible!" 

I told her the story of these chokes, and while doing so it dawned on me that it's been almost 50 years since those artichokes ended up in my mom's garden. They've now fed three generations of our family - and lots of our beloved customers as well - which makes them a bonafide heirloom at this point. We still have no idea what variety they really are, which only makes the story better. This year we gave them a new lease on life and transplanted divisions into a whole new corner of the field with more space. Five rows has turned into nine, and because they're young first-year plants they're yielding a little later in the spring than usual. Normally the season is over by now - peaking in April - but we're getting a small June flush in the new field that we're glad to share with you this week.

If you've never cooked an artichoke before, the easiest way is to steam them (stovetop or pressure cooker) until tender-soft (25-25 minutes stovetop, longer for big chokes, and around 8 minutes in the pressure cooker) and the outer leaves pluck out easily. Then melt some butter or whip up an aioli (we like a little mayo with lots of lemon zest, lemon juice, salt, pepper and fresh thyme) and dip away! I don't bother trimming the spines off the leaves: too much work, and you can navigate the spines easily enough if you're careful.

https://www.simplyrecipes.com/recipes/how_to_cook_and_eat_an_artichoke/

For the more adventurous, there are lots of other things you can do with artichokes: artichoke dip, roasted artichokes, braised artichokes, and more. Have fun. Oh, and a quick sidenote: artichokes do NOT pair well with the tannins in red wine, so if you want to have a glass while you enjoy your chokes, stick to white or rosé. :)

Have a great week!

Zoë

Newsletter: 

Our CSA Season Kicks Off this Week!

Hello CSA Members!

Your first CSA delivery is coming to your pickup site this week!

Whether you're getting a Harvest Basket, a Salad Share, or both, thanks for jumping on board with us for the 2020 season! To our new members, an extra special welcome!

I'm Zoë, the one you'll hear from each week via this farm newsletter/blog, which will normally go out on Wednesday mornings. I send it out preemptively - on Monday - the first week of the season, to ensure that everyone is awake and knows that their VF veggies are coming for the first time, either this Wednesday or this Saturday, depending on your pickup location

This newsletter will also always be accessible (and look prettier) from our website. Like any email, you have the choice to opt out and unsubscribe, but PLEASE DON'T! This is the main way we'll communicate with you this season and keep you updated about delivery schedules, pickup reminders, what's in your share and other important info throughout the season!

If you haven't already read up on all of the very important info about your pickup site, please do it now! Our pickup sites are unstaffed, so we rely on all of you (and anyone who might pick up for you - spouses, friends, family) to learn the drill and do your part to make the system work. I beseach you (and will continue to beseach you) to READ all the signage at your site and know the pickup protocol posted on our website. Thanks!

And now for the fun stuff - what's in the Harvest Basket! If you're a veteran member, you know that the Harvest Basket changes weekly, depending on what's in season on the farm. Also, there are times when certain crops are "on rotation," which means one pickup site might receive it this week and another will receive it next week (it's how we make sure everyone gets their fair share of crops with limited production). Each week I'll try to give you a complete list of what's in your share, but some weeks there might be a surprise in your tote that's unlisted, or you might not get something that is on the list because we guessed wrong and got skunked in the field (yes, nature really does bat last). Nevertheless, we work hard to make sure it all evens out in the end and that your share is diverse and delicious throughout the season. Also, although we say that the share averages around $30 in value each week, that also fluctuates with the season. You might get shares that are under $30 in value at the beginning of the season and shares that are worth far more than $30 at the peak. 

If you're a new member, more than likely you are going to find yourself face to face with some vegetables you've never seen or eaten before. According to our long-time members, that's part of the fun. Many of them have learned to love things they thought they hated, eagerly anticipate veggies they'd never heard of before, and become prosyletizers for produce they didn't know was worth preaching about. And of course there are those who still detest beets and fennel, despite my best efforts to convert them for a decade. That's OK, too. The CSA will never make everyone 100% delighted, 100% of the time, but it will hopefully feed you well, help you learn a few new tricks in your kitchen, and now and then provide you with something you can gift to your neighbor (the one who DOES love beets and fennel)!

Sometimes I will offer up a recipe that I love for a particular thing, but not always. The internet is an amazing source of recipes these days, searchable by individual ingredient, so I mostly leave the menu-planning fun to you and your search engine. That's usually how I cook dinner: come home with a bucket of broccolini, type broccolini into the search bar, and see what new inspiration jumps out at me from the myriad recipe sites that are out there. I love epicurious.com. We also have a not-too-shabby collection of recipes archived on our website that you are welcome to access and add to, searchable by ingredient, called the Recipe Wizard. You can access it directly from the top menu on our website.

This season is starting off in the most unusual way ever for us. We suffered a significant setback this spring when our early Brassicas - the kale, collards, broccoli, broccolini, cabbage, kohlrabi, turnips- were attacked by symphylans, a soil-dwelling arthropod (looks like a tiny white centipede) that feeds on root hairs. The symphylans stunted all of our early plantings, adding up to almost complete crop failure. We replanted, but it put our essential early season crops behind a month or two, which has been no small source of anxiety for me as a farmer, knowing we had to fill 125 CSA totes this week - totes that are usually full of kale, broccolini, kohlrabi, turnips and other cool-season Brassicas.

Fortunately, my unforeseen saving grace was a one-week window of good weather in February when I was able to plant peas, carrots and beets a month early, all of which are now ready for harvest a month sooner than usual. On top of that, we grew some overwintered onions which have done great (you'll see those soon in your share, maybe next week). And we put in some early experimental plantings of zucchini and cucumbers in our greenhouses, which are yielding. So, the bottom line is that the the June shares might look more like typical July shares, and then in July you'll see some of our typical June staples, a month late! It always works out in the end, somehow....

This week your Harvest Basket is shaping up to look like this (still subject to change as we harvest this week):

  • Bunch Carrots
  • Pac Choi: a little holey due to flea beetle chomping, which is extreme this Spring - maybe due to our mild winter
  • Head Lettuce
  • Cilantro
  • Zucchini
  • Pea Shoots: tender micro shoots, great as garnish on a salad, or as a salad, or eaten plain by the fist-fulll :)
  • Baby Arugula 
  • A SunOrange Cherry Tomato plant: We don't grow cherry tomatoes, but we give you a plant - our all-time favorite variety - to grow in your own garden, planter pot, or 5 gallon bucket! They're like candy. Plant it deep, feed it a balanced organic fertilizer, keep it warm and protected from the wind, and give it something to cimb up. You should have little sugar-bomb tangy cherry tomatoes by late August, if not sooner.

And maybe included, possibly on rotation:

  • Radishes
  • Asparagus
  • Strawberries
  • Artichokes
  • Sugar Snap Peas

Alrighty then! I'm off to jump on the harvest crew and help get your produce ready. Set yourself a reminder to pick up your food this week, right day, right time, right place! Read the signage! Don't forget to wear your mask at your pickup, for the sake of everyone! Questions, send me an email and I'll do my best to get back to you ASAP (but don't be surprised if it takes a couple days).

Thanks again for being an essential part of our farm!

Zoë

p.s. this is how Uma (age 5) and Jules (age 3) say you should eat your pea shoots this week:

 

Newsletter: 

New Farmstand Hours for May!

For the month of May, the farmstand will be open on Thursdays from 9 am to 4 pm. We will not be open on Tuesdays and Wednesdays, but the Thursday offerings will be more abundant and diverse.
 
It is self-serve, honor system. Please bring small bills or a check since no change is available.

 

Asparagus, artichokes, beets, carrots, Abby's Greens, kale, and other goodies may be available each week.

 

We anticipate that we'll open the farmstand for regular summer hours and service on Wednesday, June 4th. Starting June 4th, summer hours will be Wednesdays and Saturdays from 9 to 3 pm.

 

Please respect the honor system, and come enjoy this beautiful spring season on the farm!

 

 

Newsletter: 

Mark Your Calendar! Farm Tour and Potluck May 17th!

Remember to mark your calendar for our Spring Farm Tour and Potluck on Saturday, May 17th - rain or shine!

  • 11 am - Tour of the fields, greenhouses and barns (and you'll meet Maude, my giant draft horse!)
  • 1 pm - Potluck in the field (in the barn in case of rain)

We'll provide dishes and utensils for the potluck.

 

Please RSVP by May 12th. Bring friends and family - all are welcome!

 

Things to bring:

  • Sturdy walking shoes (rubber boots if it's wet)
  • Raincoat or umbrella
  • Water bottle
  • Camera
  • Potluck dish

 

We don't get many opportunities to meet our farm members in person throughout the season so we'd love a chance to put faces to names, and to give you a glimpse of where and how your produce is grown.

 

We hope to see you at the farm on May 17th!

RSVP

Directions to the farm.

Newsletter: 

Week 28: December 9th

In This Week’s Beet Box:

  • The Last Week – Brrrrr!
  • A Mighty THANK YOU!
  • Please Share your Feedback with Us!
  • 2014 CSA Sign-ups
  • The Year in Review

 

In your share this week:

  • Leeks
  • Kale
  • Shallots
  • Parsnips
  • Potatoes – Red, Yellow Finn and/or Fingerling
  • Carrots
  • Sunshine squash

 

On Rotation:

  • Brussels sprouts
  • Romanesco cauliflower

 

The Last Week - Brrrrr!

This is it: your last installment from Valley Flora for the season. This week’s basket is a true testament to the possibility for local, wintertime eating. We’re halfway through December in the midst of a deep cold snap, but there’s no lack of food in your totes. We filled them with almost twenty pounds of veggies – most of it fresh-harvested from the field (all but the squash, shallots and potatoes, which have been in storage).

 

That said, the field is looking pretty bare. We’ve picked and dug and pulled and cut just about every stick of food out there (save for a good stash of parsnips). A week of hard cold has also brought an end to certain crops that might have persisted longer were it not for the 18 degree nights.

 

The cold has presented a few problems to this last harvest that you may notice. Each day we’ve had to wait for the field (and the veggies) to thaw before we can harvest. On Monday, that didn’t happen until late afternoon so the thaw window was very short. As it turns out, some of the Brussels sprouts – which were thawed when we picked them – re-froze in the harvest bins in transit to the cooler (which feels balmy at 38 degrees compared to the outside world). During packout yesterday, we discovered that some of the sprouts at the bottom of the bins (cold air sinks) were more like sweet Brussels sprouts popsicles. Hopefully they will hold up, but I encourage you to eat them immediately before they turn to mush.

 

Also, the kale was hard to rehydrate (it wilts in extreme cold), so some of it is not as perky as you are used to (but again, very sweet).

 

And finally, our last bed of romanesco, which some of you will receive this week, seems to have survived the cold but may have some frost damage. Hopefully the flavor will make up for any other quality shortcomings!

 

A Mighty Thank You!

Were it not for all of you making the choice to eat locally, our little farm could not exist. As many times as we have been on the receiving end of the gratitude, I want to return the sentiment a hundred-fold. Because of you and your commitment to Valley Flora, we are able to do what we love on the land that we treasure. There are three generations on the farm now, from Bets down to Cleo and Pippin, plus the invaluable help of Roberto, Roxy, Aro, Jake, Tom, and John. It’s a small and humble operation, but it fills our lives with purpose, meaning, and deep satisfaction. We love growing this food, and even more knowing that it’s directly feeding the local community. We wouldn’t be able to do it without you.

 

From all of us at the farm, a heartfelt THANK YOU for being part of it!

 

Please Share your Feedback with Us!

We're not putting out a formal survey to our members this year, but we would still love to hear from you if you have feedback of any kind about your CSA experience - positive or negative. Just send us an email with your thoughts. We are in the midst of planning for next season so this is the perfect window to share your input with us!

 

2014 CSA Sign-ups

This season is not even over yet and we are already knee-deep in planning for 2014: making next year’s field maps, teasing out the crop plan, and ordering seeds. (Believe it or not, we’ll be sowing next year’s onions, leeks and shallots in the greenhouse in less than 6 weeks)

 

Many of you have been asking about signing up for next season. We plan to do priority sign-ups in January. Anyone who was a member of the CSA this season – that being anyone who got a Harvest Basket, eggs, bread, salad share, and/or tamales this year - will be included in the priority sign-up process in January. If you are included in the priority sign-up process, you will be guaranteed a Harvest Basket if you want one. (Our Harvest Baskets are limited and always sell out so we give priority to returning members each year. There is usually no limit on eggs, bread, salad, or tamales).

 

We will send out a direct email to our entire 2013 membership in early January with specific sign-up instructions for 2014. Please be sure that we have your correct email address so you don’t miss out on your sign-up invitation.

 

Then, starting in March, we’ll move on to our waiting list and sign up wait-listed individuals until the Harvest Baskets are sold out.

 

The Year in Review

The chart below is a crop-by-crop recap of the season summarizing what we projected we would put in your Harvest Basket and what we actually put in it.

 

The thing I love about this chart is that every discrepancy in the projected versus actual quantities tells a story. For instance: we had a beautiful, warm spring this year, which made for a great crop of onions. It also meant that perennial crops like artichokes came on early – so early that they were almost over by the time the CSA started in June (hence the smaller share of artichokes). Major shortfalls in strawberries, celery and basil this year were due to disease pressure that wiped out all or portions of those crops. It was a warmer, more humid summer than we normally get, which created ideal conditions for diseases like Septoria and downy mildew. All told, the total value of food we put in your Harvest Basket this season was equal to $776.44, based on our farmstand pricing. You paid $765 for that food.

 

Whether it’s pests or weather or any number of other factors, your CSA share is largely defined by the forces of Mother Nature – and our varying ability to work with and around her. It's a constant dance.

CROP

PROJECTED

ACTUAL

DIFF.

NOTES

Scallions

1 bu

1 bu

 

 

Leeks

8 ct

11 ct

+3 ct

 

Purplette Onions

4.5 lbs

7 lbs

+2.5 lbs

Great onion year

Red Onions

6 ct

10 ct

+4 ct

“ “

Walla Wallas

4 ct

6 ct

+6 ct

“ “

Yellow Onion

8 ct

9 ct

+1 ct

“ “

Shallots

3.5 lb

3.5 lb

 

 

Artichokes

2 lb

1 lb

-1 lb

Early spring; artichokes were ending before CSA season began

Asparagus

1 lb

1 lb

 

 

Beans

0.5 lb

0.5 lb

 

 

Beets

12 lb

10.5 lb

-1.5 lb

Mice ate last bed of beets

Broccoli

16.5 lb

20 lb

+3.5 lb

Good spring crop

Brussels sprouts

3 stalks

2 to 3 stalks

 

 

Cabbage

6 heads

6 heads

 

 

Carrots

20 lbs

21 lbs

+1 lb

 

Cauliflower

2 heads

1 head

-1 head

Lost a planting due to cabbage maggot

Romanesco

1 head

1-2 heads

 

 

Celeriac

3 ct

3 ct

 

 

Celery

14 stalks

0

-14 stalks

Total crop failure due to Septoria disease pressure

Corn

18 ears

20 ears

+2 ears

 

Cucumbers

No projection

3 ct

 

 

Escarole/Radicchio

2 heads

2 heads

 

 

Fennel

6 bulbs

8 bulbs

 

 

Arugula

1 lb

1.5 lb

+0.5 lb

Sunny fall weather = late bonus greens

Braising Mix

0.5 lb

1 lb

 

“ “

Chard

5 bu

5 bu

 

 

Kale

7 bu

9 bu

+2 bu

 

Mizuna

None

0.5 lb

+0.5 lb

“ ”

Pac Choi

7 heads

6 heads

-1 head

 

Spinach

2 lbs

2 lbs

 

 

Collards

None

2 bu

+2 bu

 

Perennial Herbs

6 bu

7 bu

+1 bu

 

Cilantro

3 bu

3 bu

 

 

Dill

3 bu

3 bu

 

 

Basil

5 oz

1 oz

-4 oz

Crop failure in greenhouse

Parsely

4 bu

3 bu

-1 bu

 

Kohlrabi

5 ct

4 ct

-1 ct

 

Lettuce

33 heads

26 heads

-7 hds

Crop losses due to downy mildew pressure all summer (weather-related)

Parsnips

6 lbs

6 lbs

 

 

Peas

3 lbs

2.5 lbs

-0.5 lbs

 

Hot Peppers

10 ct

9 ct

-1 ct

 

Sweet Peppers

20 ct

23 ct

+3 ct

 

Potatoes

28 lb

38 lbs

+10 lbs

Bumper crop

Radishes

5 bu

6 bu

+1 bu

 

Rhubarb

½ lb

1 lb

+0.5 lb

 

Strawberries

24 pt

15 pt

-9 pt

Crop failure in July

Summer Squash

16 ct

24 ct

+8 ct

 

Apples

No projection

2 lbs

+2 lbs

Great orchard fruit year!

Plums

No projection

2.5 lbs

+2.5 lb

“ “

Turnips

6 bu

6 bu

 

 

Tomato plant

1

2

 

 

Cherry tomatoes

5 pts

2 pt

-3 pt

Late blight wiped out crop after Labor Day rain

Heirloom tomatoes

3 lbs

3 lbs

 

 

Red tomatoes

13 lbs

13.5 lbs

+0.5 lb

 

Acorn squash

2

3

+1

 

Butternut squash

2

2

 

 

Delicata squash

8

12

+4

 

Sunshine squash

2

2

 

 

Spaghetti squash

1

1

 

 

Winter sweet

1

1

 

 

Pie pumpkin

1

1

 

 

 

 

 

 

 

 

 

Recipes Galore

Please note: all of our produce is field-rinsed, not washed. We recommend you wash all of your produce before eating it.

 

For recipes and ideas, check out these links:

 

http://www.valleyflorafarm.com/forum/4

Our own collection of recipes, where you can contribute and share your favorites

 

http://www.valleyflorafarm.com/content/recipe-searcher

Our website’s recipe “search engine,” where you can hunt down recipes by ingredient

 

www.epicurious.com

A vast collection of recipes, searchable by one or multiple ingredients

 

http://info2.farmfreshtoyou.com/index.php?cmd=RE

A storehouse of recipes, searchable by ingredient

 

http://helsingfarmcsa.com/recipes.php

A Washington farm that has a good collection of seasonal recipes

Newsletter: 

Week 27: December 2

In This Week’s Beet Box:

  • New Produce: Monster Kohlrabi & Scarlet Queen Turnips
  • Tamales This Week!
  • Stuff Some Stockings with Cranky Baby Hot Sauce!
  • Last Two Weeks!
  • 2014 CSA Sign-ups

 

In your share this week:

  • Delicata Winter Squash
  • Green Cabbage
  • Kohlrabi
  • Leeks
  • Carrots
  • Scarlet Queen Turnips

 

On Rotation:

  • Broccoli
  • Radicchio
  • Chard

 

New Produce

Monster Kohlrabi: You’ve gotten kohlrabi from us before this season, but never any that were as big as a baby’s head. This is our late-season storage variety, and in my opinion, the best-tasting kohlrabi there is. Just like the other varieties, you need to peel the tough outer skin. What you’ll find inside is a tender, sweet, crunchy treat that is something akin to jicama crossed with broccoli stem. This is my favorite kohlrabi for raw-eating, plain or with dip. But you can also cook it up - steamed, sautéed, stir-fried or roasted.

 

This variety is intended for storage, so it’ll be fine in your fridge if you don’t get to it for a month or two. Our household stash keeps all winter long in the cooler, no problemo.

 

Scarlet Queen Turnips: It’s hard to resist growing a hot-pink vegetable, especially for this time of year when the palette of farm color has been diminished to mostly greens and browns. They’re a relatively mild turnip (like radishes, all the kick is in the skin). They should keep for weeks in the fridge.

 

Tamales This Week

Tamales shares go out this week. If you are a tamale member, look for your final tamale share in the blue cooler at your pickup site this week.

 

Stuff Some Stockings with Cranky Baby Hot Sauce!

A few years back, Bets endeavored to make the perfect hot sauce and she succeeded. Handcrafted with homegrown serrano peppers that are vine-ripened to a sassy red in the greenhouses, Cranky Baby strikes the perfect balance between hot, sweet and tangy. Think Tabasco, only 100 times better…

 

(Even if you don't like spicy stuff, it's worth investing for the label alone. That's our very own Pippin in the highchair, with a little help from PhotoShop...)

This year’s vintage is now available to our CSA members by the case (12-five ounce bottles per case for $48). It’s shippable if you want to mail it out, and you can fly with it if you’re traveling for the holidays. If you only want a bottle or two, it’s also available at our farmstand ($5/bottle) this week and next week.

 

To order your case, please email us your:

  • Name
  • Pickup Location
  • Quantity of cases you would like

We’ll deliver to your pickup site.

(Cranky Baby is approved for farm-direct sale by the Oregon Department of Agriculture.)

 

Last Two Weeks!

We’re winding down. The cold snap that's moving in this week is adding some definitive punctuation to the end of the season. You’ll receive your final Harvest Basket/eggs/bread NEXT week, the week of December 9th. Final pick-up dates are as follows:

  • Valley Flora: Wednesday, December 11
  • Coos Bay: Wednesday, December 11
  • Port Orford: Friday, December 13
  • Bandon: Saturday, December 14

 

2014 CSA Sign-ups

This season is not even over yet and we are already knee-deep in planning for 2014: making next year’s field maps, teasing out the crop plan, and ordering seeds. (Believe it or not, we’ll be sowing next year’s onions, leeks and shallots in the greenhouse in less than 6 weeks.)

 

Many of you have been asking about signing up for next season. The plan is to do priority sign-ups in January. Anyone who was a member of the CSA this season – that being anyone who got a Harvest Basket, eggs, bread, salad share, and/or tamales this year - will be included in the priority sign-up process in January. If you are included in the priority sign-up process, you will be guaranteed a Harvest Basket if you want one. (Our Harvest Baskets are limited and always sell out so we give priority to returning members each year. There is usually no limit on eggs, bread, salad, or tamales).

 

We will send out a direct email to our entire 2013 membership in early January with specific sign-up instructions for 2014. Please be sure that we have your correct email address so you don’t miss out on your sign-up invitation.

 

Then, starting in March, we’ll move on to our waiting list and sign up wait-listed individuals until the Harvest Baskets are sold out.

 

The Valley Flora Crystal Ball

No promises, but your LAST TOTE of 2013 might include some of the following next week:

  • Leeks
  • Brussels sprouts or Romanesco
  • Kale or chard
  • Shallots
  • Parsnips
  • Potatoes
  • Carrots
  • Sunshine squash

 

Recipes Galore

Please note: all of our produce is field-rinsed, not washed. We recommend you wash all of your produce before eating it.

 

For recipes and ideas, check out these links:

 

http://www.valleyflorafarm.com/forum/4

Our own collection of recipes, where you can contribute and share your favorites

 

http://www.valleyflorafarm.com/content/recipe-searcher

Our website’s recipe “search engine,” where you can hunt down recipes by ingredient

 

www.epicurious.com

A vast collection of recipes, searchable by one or multiple ingredients

 

http://info2.farmfreshtoyou.com/index.php?cmd=RE

A storehouse of recipes, searchable by ingredient

 

http://helsingfarmcsa.com/recipes.php

A Washington farm that has a good collection of seasonal recipes

Newsletter: 

Week 26: Thanksgiving!

In This Week’s Beet Box:

  • Wednesday Pick-up Reminder!
  • New Produce (and a Recipe) for Thanksgiving: Parsnips & Sunshine squash

 

In your share this week:

  • Shallots – 1.5 pounds
  • Brussels sprouts – 1 stalk
  • Carrots – 1.5 pounds
  • Celeriac – 2 heads
  • Kale – 12 ounces
  • Mixed herbs – thyme, rosemary, sage
  • Parsnips – 3 pounds
  • Yellow Finn Potatoes – 5 pounds
  • Sunshine winter squash - 1

 

WEDNESDAY PICK UP REMINDER!

This week we are delivering ALL Harvest Baskets, Eggs & Bread on WEDNESDAY, NOVEMBER 27th

  • There will be NO DELIVERY to PORT ORFORD on Friday, November 29th.
  • There will be NO DELIVERY to BANDON on Saturday, November 30th.

 

These are the specific times for pickup at each location on Wednesday, November 27th:

  • Valley Flora: unchanged – 9 am to 5 pm
  • Coos Bay:  unchanged – 12 pm to 3 pm
  • Bandon: Wednesday, 11/27, starting at 12 noon (no end time)
  • Port Orford: Wednesday, 11/27, starting at 10 am (all day)

 

New Produce for Thanksgiving

Parsnips: Parsnips are yet another of those emotionally-charged vegetables, loved by some and loathed by others. They have a potent, powerful flavor that is not to everyone’s liking, which is why I’ve included one miraculous recipe in this week’s newsletter – a recipe that might just cause the most staunch skeptic to cross over to the parsnip-liking side. If there is one new dish you add to your Thanksgiving menu this year, let it be this one:

 

http://www.valleyflorafarm.com/content/roasted-winter-squash-and-parsnip...

 

I’m speaking from personal experience. I’ve never been wildly in love with parsnips, but I appreciate them for the fact that they’re a sturdy food that offers some diversity to our late-fall and deep-winter diet. They are willing to grow in our climate and they’ll store for months, so they have a few merits. I’d call my relationship to them something like “respectful tolerance.”

 

But exactly one year ago today, I vowed passionately, out loud, that I was divorcing parsnips for good. Never again would I plant them. It was over between us.

 

It was the Tuesday before Thanksgiving, 2012, and a fury of a storm was blowing through. Roberto was in Portland for the birth of his second son, and I was hustling to try to get all 100+ CSA totes packed in one day with the volunteer help of my sister and Farm Angel Tom. Near the end of the pack-out, we ran out of parsnips. It was pitch-black-dark outside and the rain was driving sideways, but I had no choice but to venture back out into the field and wrestle some more parsnips out of the ground.

 

If you’ve ever dug parsnips before you know that “wrestle” is no exaggeration. It’s the best verb in the dictionary for this particular job. Parsnips send down a long taproot, deeply anchoring themselves into the ground. There is no digging spade in the world that can fully loosen a parsnip (we have broken two trying), so you have to do your fair share of grunting and tugging on each root to haul it out of the ground. The parsnips tend to break in the process, or get scuffed by the spade, and somehow we’re always digging them in a driving rain, slathered in mud, by the weak glow of pickup headlights. To top it off, our parsnips get an ugly orange rust on the skin, and the biggest ones inevitably split and get spongey. All in all, it’s a defeating harvest – especially after tending the crop for six full months (we seed them in May each year).

 

So went the script that night: mud, rain, headlights, ugly roots. After a half hour in the mud – and already twelve hours and thousands of pounds of produce into my harvest day- I had enough bins filled and I loaded up the pickup. I stripped my muddy rain bibs down around my ankles, slid behind the wheel, and turned the key. The pickup wouldn’t start.

 

I was a ½ mile from the barn and the only way home was on foot, dragging the loaded harvest cart behind me. Part way there, I saw headlights creeping along the road, searching for me through the storm. When Tom pulled up, I was on the verge of crying, or laughing. Both.

 

“You OK?” Tom asked.

“Never again, Tom. I will never grow parsnips again! I am divorcing parsnips!”

 

Two days later my family sat down to a big Thanksgiving dinner, at a table laden entirely with food we had grown. One of the dishes I made was the maple-glazed squash and parsnips. It probably seems odd that I’d try that recipe, given the beating I’d had two days prior. Maybe subconsciously I was giving my relationship with parsnips one last chance. Or maybe it was just the butter and maple syrup that caught my eye. Either way, that dish was the best thing on the table that night. Parsnips redeemed.

 

This year I’m happy to report that for the first time ever, we dug parsnips in the sunshine, and there were plenty to see us all the way through our big, 110-tote pack-out today. Sure, they were still ugly and rust-streaked and amputated, but that’s what veggie peelers are for. Nobody’s perfect. Relationships take work. A little butter and maple syrup never hurts either.

 

Happy Thanksgiving everyone.

 

Sunshine squash: Tropical, sweet, intensely flavorful – sunshine squash is our all-time favorite kabocha-type winter squash. It’s a great Thanksgivingsquash because it’s festive and versatile. It plays a star role in the parsnip recipe above, or if you’re vegetarian it’s a great squash to stuff and bake like a turkey. It peels relatively easily, and it stores for a long time on the counter. Also makes great soup!

 

Farmstand Open 3 More Weeks!

The farmstand is still open and well-stocked with all kinds of produce (even a few late tomatoes, still!).

We will be open every Wednesday through December 11th from 10 am to 2 pm (including the Wednesday before Thanksgiving):

  • Wednesday, November 27th 10-2
  • Wednesday, December 4th, 10-2
  • Wednesday, December 11th, 10-2

Come stock up!

 

The Valley Flora Crystal Ball

No promises, but your tote might include some of the following next week:

  • Leeks
  • Cabbage
  • Carrots
  • Escarole
  • Kohlrabi
  • Turnips
  • Delicata squash

 

Recipes Galore

Please note: all of our produce is field-rinsed, not washed. We recommend you wash all of your produce before eating it.

 

For recipes and ideas, check out these links:

 

http://www.valleyflorafarm.com/forum/4

Our own collection of recipes, where you can contribute and share your favorites

 

http://www.valleyflorafarm.com/content/recipe-searcher

Our website’s recipe “search engine,” where you can hunt down recipes by ingredient

 

www.epicurious.com

A vast collection of recipes, searchable by one or multiple ingredients

 

http://info2.farmfreshtoyou.com/index.php?cmd=RE

A storehouse of recipes, searchable by ingredient

 

http://helsingfarmcsa.com/recipes.php

A Washington farm that has a good collection of seasonal recipes

Newsletter: 

Week 25: November 18th

In This Week’s Beet Box:

  • Our Thanksgiving Delivery Schedule - Mark your Calendars!
  • Winter Farmstand Going Strong
  • The VF Crystal Ball: What to expect in your Thanksgiving Share

 

In your share this week:

  • Leeks
  • Beets
  • Carrots
  • Pac choi
  • Lettuce
  • Yellow Finn Potatoes
  • Hakurei turnips
  • Broccoli
  • Delicata winter squash

 

On Rotation

This means that some pickup sites will receive it this week; others next week or in a future week.

Nothing this week….

 

Our Thanksgiving Delivery Schedule - Mark your Calendars!

 

WE WILL DELIVER ALL HARVEST BASKETS ON WEDNESDAY, NOVEMBER 27th

 

There will be NO DELIVERY to PORT ORFORD on Friday, November 29th.

There will be NO DELIVERY to BANDON on Saturday, November 30th.

 

We do this for two reasons:

  • To ensure that everyone gets their food in time for Thanksgiving
  • To give ourselves a brief holiday from harvest and delivery during Thanksgiving celebrations.

 

These are the specific times for pickup at each location on Wednesday, November 27th:

  • Valley Flora: unchanged – 9 am to 5 pm
  • Coos Bay:  unchanged – 12 pm to 3 pm
  • Bandon: Wednesday, 11/27, starting at 12 noon (no end time)
  • Port Orford: Wednesday, 11/27, starting at 10 am (all day)

 

If you will be out of town for the holiday and won’t be able to pick up your Thanksgiving tote, we are happy to hold it for you in our walk-in cooler until you return. To make special arrangements with us, please email us

  • Your name
  • Your pickup location
  • ALL of the items you usually pick up each week (i.e. Harvest Basket, eggs, bread, etc.)
  • The date you plan to pick up your Harvest Basket at the farm.

I’ll reply to your email with detailed pick up instructions from our walk-in cooler at the farm.

We need to hear from you by this Friday, November 22nd if you need special arrangements.

 

Winter Farmstand Going Strong

The farmstand is still open and well-stocked with all kinds of produce (even a few late tomatoes!). So far the weather has cooperated beautifully each week on our farmstand days. Miraculous.

 

We will continue to be open every Wednesday through December 11th from 10 am to 2 pm (including the Wednesday before Thanksgiving), so come stock up!

  • Wednesday, November 27th 10-2
  • Wednesday, December 4th, 10-2
  • Wednesday, December 11th, 10-2

 

The Valley Flora Crystal Ball: What will most likely be in your THANKSGIVING SHARE…

No promises, but your tote might include some of the following (hopefully it will all fit!):

  • Shallots – 1.5 pounds
  • Brussels sprouts – 1 stalk (2 halves)
  • Carrots – 1 to 2 pounds
  • Celeriac – 1 to 2 heads
  • Kale – 1 bunch
  • Mixed herbs – thyme, rosemary, sage
  • Parships – 3 pounds
  • Yellow Finn Potatoes – 5 pounds
  • Sunshine winter squash - 1

 

Recipes Galore

Please note: all of our produce is field-rinsed, not washed. We recommend you wash all of your produce before eating it.

 

For recipes and ideas, check out these links:

 

http://www.valleyflorafarm.com/forum/4

Our own collection of recipes, where you can contribute and share your favorites

 

http://www.valleyflorafarm.com/content/recipe-searcher

Our website’s recipe “search engine,” where you can hunt down recipes by ingredient

 

www.epicurious.com

A vast collection of recipes, searchable by one or multiple ingredients

 

http://info2.farmfreshtoyou.com/index.php?cmd=RE

A storehouse of recipes, searchable by ingredient

 

http://helsingfarmcsa.com/recipes.php

A Washington farm that has a good collection of seasonal recipes

Newsletter: 

Week 24: November 11th

In This Week’s Beet Box:

  • New Produce of the Week: Gold Shallots, Celeriac, Romanesco, Winter Sweet Squash
  • Our Thanksgiving Delivery Schedule (PLEASE READ!)

 

In your share this week:

  • Gold Shallots
  • Broccoli
  • Romanesco Cauliflower
  • Cabbage
  • Carrots
  • Celeriac
  • Rainbow Chard
  • Head Lettuce
  • Radishes
  • Winter Sweet Squash

 

On Rotation

This means that some pickup sites will receive it this week; others next week or in a future week.

Nothing this week….

 

NEW PRODUCE OF THE WEEK

Gold Shallots:Shallots always find their way into your tote late in the season, primarily because they are our best-storing allium, outlasting onions by months. A long-time CSA member told me this week that she had just used up her final shallots from last season, more than a year old. They are a great storage crop to have in our quiver, helping to round out late-season harvest baskets and keeping our kitchens stocked well into the new year.

 

They also tend to feature prominently in holiday recipes, so you’ll see them again the week of Thanksgiving and the final week of harvest baskets (the week of December 9th). If you have a Thanksgiving recipe that calls for lots of shallots, you can expect another 1 ½ pounds at Thanksgiving and they are also available in bulk at our farmstand, at the Port Orford Community Coop, and at Coos Head Food Store.

 

Shallots are more closely related to garlic than they are to onions, but I use them interchangeably with onions. Vinaigrette recipes often call for minced raw shallot, and you’ll see plenty of recipes calling for crispy fried shallots and caramelized shallots. Our website has an eclectic array of recipes that call for shallots, if you want some inspiration: http://www.valleyflorafarm.com/recipe_search/results/shallots

 

If you are of a mind to squirrel them away, they’ll keep the longest in a cool, dry, dark place.

 

Celeriac: Introducing another of the gnarly fall foods, celeriac is also known as celery root. Don’t be intimidated by its gruff exterior; inside is a smooth, creamy-white, celery-flavored root that’s a great addition to mashed potatoes, soups, salads, roasted veggies, stuffing, pilaf, etc. It offers all the flavor of celery stalks, with the integrity of a potato (it’s fine to eat raw, as well). We love it at Thanksgiving in stuffing, and to give an extra twist to our mashed potatoes (just peel, cube, boil with the spuds, and mash).

 

Celeriac stores like a champ – a long, long time in your fridge – but I encourage you to experiment with this first specimen so that you can include the next round of celeriac in your Thanksgiving meal with confidence (more coming the week of November 25th).

 

Romanesco Cauliflower: To be eaten, not just gawked at! Romanesco is beautiful to behold with its lime green spiraled minarets (an infinitely-repeating fractal!), but it’s also a huge treat to eat. It has the texture of cauliflower but an even better, nuttier taste and texture. Wonderful roasted with Brussels sprouts, or lightly steamed. It makes a splash on a platter of veggies and dip.

 

Romanesco keeps for at least a week in the fridge in a plastic bag. Enjoy!

 

Winter Sweet Squash: This is a new variety for us this year. It’s a Kabocha type, with flaky, sweet, dry flesh (great for soups, pies, stuffing, ravioli filling, or plain eating with butter).

 

Our Thanksgiving Delivery Schedule

Mark your calendars! For the week of Thanksgiving:

 

WE WILL DELIVER ALL HARVEST BASKETS ON WEDNESDAY, NOVEMBER 27th.

There will be no Friday delivery to Port Orford on 11/29 and no Saturday delivery to Bandon on 11/30.

 

We do this for two reasons:

  • To ensure that everyone gets their food in time for Thanksgiving
  • To give ourselves a brief holiday from harvest and delivery during Thanksgiving celebrations.

 

These are the specific times for pickup at each location on Wednesday, November 27th:

Valley Flora: unchanged – 9 am to 5 pm

Coos Bay:  unchanged – 12 pm to 3 pm

Bandon: Wednesday, 11/27, starting at 12 noon (no end time)

Port Orford: Wednesday, 11/27, starting at 10 am (all day)

 

If you will be out of town for the holiday and won’t be able to pick up your Thanksgiving tote, we are happy to hold it for you in our walk-in cooler until you return. To make special arrangements with us, please email us

  • Your name
  • Your pickup location
  • The date you plan to pick up your Harvest Basket at the farm.

I’ll reply to your email with pick-up instructions. We must hear from you by Friday, November 22ndif you need special arrangements.

 

In case your menu planning is already underway, your Thanksgiving tote will likely include the following:

  • 1.5 lb Shallots
  • 1 stalk Brussels sprouts
  • 1-2 poundsCarrots
  • 1-2 Celeriac
  • 1 bunch Kale
  • 1 bunch Mixed herbs (sage, rosemary, thyme, oregano)?
  • 3 lbs Parships
  • 5 lbs Yellow Finn Potatoes
  • 1 Sunshine Winter Squash

 

The Valley Flora Crystal Ball: What MIGHT be in your share NEXT week…

No promises, but your tote might include some of the following:

  • Leeks
  • Beets
  • Carrots
  • Pac Choi
  • Lettuce
  • Kohlrabi
  • Potatoes
  • Hakurei Turnips
  • Delicata Winter Squash
  • Parsley?

 

Recipes Galore

Please note: all of our produce is field-rinsed, not washed. We recommend you wash all of your produce before eating it.

 

For recipes and ideas, check out these links:

 

http://www.valleyflorafarm.com/forum/4

Our own collection of recipes, where you can contribute and share your favorites

 

http://www.valleyflorafarm.com/content/recipe-searcher

Our website’s recipe “search engine,” where you can hunt down recipes by ingredient

 

www.epicurious.com

A vast collection of recipes, searchable by one or multiple ingredients

 

http://info2.farmfreshtoyou.com/index.php?cmd=RE

A storehouse of recipes, searchable by ingredient

 

http://helsingfarmcsa.com/recipes.php

A Washington farm that has a good collection of seasonal recipes

Newsletter: 

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