Thanksgiving Harvest Basket Details – PLEASE READ!!
Here are the VERY important details about next week’s Thanksgiving Harvest Basket, once again:
Q: WHEN will I get my Thanksgiving basket?
A: Please MARK your calendars, because the week of Thanksgiving will be different: For the week of November 21st, we will be delivering ALL Harvest Baskets on Wednesday, November 23rd to ensure that everyone gets their produce BEFORE Thanksgiving. That means that folks who pick up in Port Orford or Bandon will get their tote on WEDNESDAY the 23rd INSTEAD OF the following FRIDAY or SATURDAY. Please note: Port Orford and Bandon totes for the prior week (week of November 14th) will be delivered on their normal schedule (November 18th for P.O. and November 19th for Bandon).
Pickup Hours on Wednesday, November 23rd will be as follows:
- Coos Bay: Normal hours, Wednesday from 12-3 pm
- Valley Flora: Normal hours, Wednesday from 9-4 pm
- Port Orford: WEDNESDAY, starting at 11 am (pick up anytime after 11 am)
- Bandon: WEDNESDAY, starting at 12 pm (pick up anytime after 12 pm)
Just to reiterate, there will be NO HARVEST BASKET DELIVERY on FRIDAY, November 25th to Port Orford or SATURDAY, November 26th to Bandon. We will resume our regular delivery schedule the week of November 28th, a few pounds heavier. Our last and final Harvest Basket delivery will be the week of December 12th, so there are still 3 weeks of food coming your way AFTER Thanksgiving!
Q: WHAT will be in my basket, so I can plan my Thanksgiving menu accordingly?
A: You can tentatively expect: 1+ pound of shallots, 2 stalks of Brussels sprouts, 1 pound of carrots, 2 celeriac, a few pounds of parsnips, one head of lettuce, 5 pounds of yellow finn potatoes, and a sunshine winter squash (great for stuffing and baking, or mashing, or making pie).
Q: WHAT IF I won’t be able to pick up my basket that week?
A: No problem. Lots of folks are out of town the week of Thanksgiving. If that’s the case for you, PLEASE let us know so your food doesn’t go to waste. You have two options:
- We can store your share for you in our walk-in cooler and you can pick it up at the farm upon your return, OR
- We can donate your share to a local foodbank.
Either way, PLEASE let us know if you will not be able to pick up your share and we can make arrangements.
The LAST Farmstand of the Year, This Saturday!
What a season it’s been at the Valley Flora Farmstand! From quiet little farm entrance to bustling hub frequented faithfully by local produce enthusiasts - we are so grateful for everyone’s patronage! This Saturday, November 19th, will be the final farmstand of the year. We’ll be open 10 am to 2 pm, and will do our best to stock the stand mightily to ensure that everyone can take home all the goodies they want – especially storage crops like winter squash, potatoes, beets, carrots, and other roots. Seth will be there with his bread, and there will be eggs as well.
A very special THANK YOU to Aro, who has tended the stand all season, through sun and rain. And a huge THANK YOU to all of our loyal customers who have made the pilgrimage up Floras Creek each week to get their produce. Our heartfelt thanks!
In your share this week:
- Head Lettuce
- Pink Beauty radishes
- Red Ursa Kale
- Delicata Squash
- Red Cabbage
- Red Potatoes
Please note: all of our produce is field-rinsed, not washed. We recommend you wash all of your produce before eating it.
Delicata Winter Sqash
This is our all-time favorite winter squash, the one I will reach for again and again without fail. We love Delicatas above all for a few reasons:
- They are perhaps the sweetest squash of all with a smooth, creamy texture.
- They are the easiest to cook: cut ‘em in half, put them face down on a pan with a little water to steam, and bake at 375 until soft - about 30 minutes depending on the size of your squash.
- They are the easiest to eat. Skin and all, every part of this squash goes down easily. Naked, or with a little butter. (You really can eat the skin!)
- They are great stuffed. I sautéed up some local Oregon Grassfed hamburger the other night, mixed it with sautéed fennel, red pepper, chanterelles, and onion, heaped it onto baked Delicata halves, grated some pecorino cheese on top, and broiled them. So easy and so good!
Farm Fact of the Week
This is the third year of the Harvest Basket program, and each year the season has gotten longer. We started by offering 25 weeks of produce and are now offering 28. Every year we’ve figured out how to eek more food out of the tial end of the growing season, through a combination of storage crops and by choosing varieties that tolerate wet, cold conditions in the field. For instance, I’ve figured out which lettuce varieties will grow late into the fall, thanks to their disease resistance and cold hardiness, and have learned that we can push the autumn broccoli season into November. Little things like that add up to Harvest Basket abundance all the way into December!