In the CSA Share this Week:
- Italian Parsley
- Carrots
- Winter Crisp Lettuce
- Red Onions
- Sweet Peppers - this is probably the end of 'em for the season (tear rolls slowly down cheek)
- Winter Kohlrabi - the biggest and the sweetest kohlrabi we grow!
- Butternut Squash - it's a great week for a pot of soup
- Purple Mini Daikon Radish
- This is my favorite radish of the year. Peel them if you want less spice cuz the heart is all sweet, crrriiiispy, juicy goodness. Beautiful sliced crosswise across the girth - a pretty purple starburst awaits inside!
- Marinanta Radicchio
- The first radicchio of the season, with three more varieties on deck in the coming weeks. This is a specialty variegated type that I refer to as the "iceberg of radicchio." I always do a little radicchio coaching for our CSA members when the season begins because lots of people have never eaten it and some people are put off by any trace of bitterness in vegetables. Radicchio is bitter to varying degrees, depending on the variety. Some people love that, but if you are averse there is an easy fix: just cut up your radiccio into ribbons or salad-size pieces, soak it in cold water for 10 minutes, and then spin it dry. That'll take all the bitterness out, leaving you with beautiful, colorful, tasty "winter lettuce" that stores for a looooong time in a plastic bag in your fridge (it's easy to prep the whole head at once and then reach into the bag for ready-to-go salad all week). THEN, TOAST UP SOME CROUTONS AND MAKE THIS SALAD DRESSING, and feast! This is our go-to winter salad, and we eat it almost every night from now until February, kids included. There are also recipes that call for cooking radicchio greens - in risotto, pasta, with meats, etc. The cooking process also mellows out the bitter flavor. You'll generally find that when eaten raw, radicchio gets paired with sweet fruits, salty nuts, strong cheeses, and bright citrusy dressings - which all comes together in a truly delicious way. This is a good overview of the many directions you can go with radicchio, in case you need some inspiration besides my go-to salad suggestion above: 25 Radicchio Recipes
The November/December Calendar: No CSA Delivery the Week of Thanksgiving
A reminder that we will not be delivering CSA shares the week of Thanksgiving, on Wednesday 11/26 or Saturday 11/29. Our farm crew gets the week off! We will be packing you a Thanksgiving-inspired share the week prior so that your kitchen is stocked with key staples like potatoes, squash, fresh herbs, parsnips, celery, Brussels sprouts and more for your holiday feast.
We will resume regular deliveries the week of December 1st for our two final weeks of the CSA season. Our last week of CSA deliveries will be Wednesday, 12/10, for Coos Bay and Farm members, and Saturday, 12/13, for Port Orford and Bandon members.
Winter CSA Sign-Ups are Live!
The end of our season is on the horizon, but never fear: the Winter CSA starts in January! All current CSA members are invited to sign up for our Winter CSA between now and November 15th! If you are a current CSA member, check your inbox for a priority sign-up email from Valley Flora, sent earlier this week on Monday.
After November 15th we’ll offer any remaining shares to our farmstand customers and the general public. Keep in mind that we have half as many CSA shares available in the winter, so space is limited. Don’t delay - reserve your spot today!
