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….



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:



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:



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



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



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



A storehouse of recipes, searchable by ingredient



A Washington farm that has a good collection of seasonal recipes