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Happy Thanksgiving from Valley Flora!

  • Purple Brussels sprouts
  • Carrots
  • Celery
  • Rosemary
  • Shallots
  • Parsnips
  • Potatoes
  • Rosalba Radicchio - pretty in pink!
  • Autumn Frost Winter Squash - a specialty butternut with fantastic flavor that will keep til spring

Remember to pick up your CSA share TODAY, Wednesday 11/23! No CSA pickup on Saturday!

  • Valley Flora Farm: 9 am to 4 pm
  • Coos Bay: 12 pm to 5 pm (turns out the co-op closes early today; if you can't get there by 5, please call the co-op ASAP and they will arrange to have someone stay until 6 pm so you can get your food! 541-756-7264
  • Port Orford: 8:30 to 5 pm (the co-op has asked us to stack the totes on the platform to the east of the loading dock, which means there is no shade! Try to get their as early as you can on this sunny day!)
  • Bandon: 10:30 to 5 pm (totes will be on the clinic porch until Sunday morning, but we don't recommend leaving your share unclaimed overnight).

The Rosalba radicchio in your share this week is perhaps the most special variety we have growing in the field. I've always likened this variety to a quinceañera dress (layers and layers of pink frufru petticoat), bravely standing tall and improbable in a winter landscape of muted tones. It's remained a pretty obscure vegetable because radicchio in general has been slow to catch on in the U.S. (compared to Italy and other European countries, where it's a more integral part of the cousine). But lo and behold, Rosalba is suddenly trending because the color "millenial pink" is now all the rage. People want to wear it, and they also want to eat it. I highly recommend using this variety raw, rather than cooking it, in order to enjoy it's startling color to the fullest. Remember, if you want to tone down the bitter flavor, cut your radicchio up and soak it in cold water for ten minutes before you spin it dry. And like all things that are bitter in their naked form - like chocolate and coffee - adding fat, sugar and salt will render it less bitter. In the case of radicchio, the fat can come in the form of meat, oils, egg, nuts, and cheese; the sugar can come in the form of fruit, honey, or a sweetened dressing. Enjoy!

A couple Rosalba Salad Recipes:

Winter Greek Salad

Pink Radicchio Salad with Red Pears

Here at the farm we are so very grateful for our fantastic farm community. To all you who support the farm, and to those of you who have bravely learned to like new vegetables - like radicchio - as we travel the arc of our growing season together, THANK YOU!

Wishing you all a Happy Thanksgiving! 



Shop our Farmstand - In-Person and through our Online Store!

If you'd like to get fresh, seasonal produce straight from our farmstand, read on!

There are two ways to get our farmstand produce: pre-order it online, or swing by and drop in to shop when we're open.

Our farmstand usually operates on this schedule:

  • June to Thanksgiving: our farmstand is open for pre-order pickup & drop-in shopping every Wednesday and Saturday from 11:30 to 2:30.
  • Thanksgiving to mid-December: the farmstand is open for pre-order pickup and drop-in shopping every Wednesday from 11:30 to 2:30 (closed Saturdays)
  • Mid-December until March: farmstand is closed
  • March to May: the farmstand usually reopens for pre-order pickup and drop-in shopping every-other-Wednesday, 11:30 to 2:30 pm

If you’d like to pre-order and haven’t registered an account with Local Line (our virtual store), it’s quick and easy. Simply follow the instructions below to set up your account. Once you do that you will begin to receive our availability emails with a link to our “store.”

You can also go directly to our Local Line store to check it out:

Farmstand Details and How to Order:

  • Anyone is welcome to shop our farmstand. You do not need to be a CSA member and there is no waiting list to join.
  • The farmstand is located 1.5 miles up Floras Creek Road at the shed just after the bridge. Directions
  • When picking up your order or dropping in to shop, please wait in line until it's your turn to be served. 
  • If you want to pre-order produce, you will need to register a new account with Local Line before you can place an order. Here's how (it's easy):
    1. Go to to view our store.
    2. Click "Register" on the right side of the page.
    3. Set up your account by providing your email address, password, name, phone number and address.
    4. Accept the terms and conditions,
    5. Click the green button, "Creat Your Account"
    6. Start shopping!
  • The ordering window for our Wednesday farmstand opens on Thursday morning by 9 am until Sunday night at 9 pm. Farmstead Bread is available on Wednesdays only. 
  • The ordering window for our Saturday farmstand opens on Monday morning by 9 am until Wednesday night at 9 pm.
  • There is a $20 minimum on orders. The "Place Order" button will not appear until you have met the $20 minimum.
  • Once you register, you'll start getting our weekly availability emails (Thursday morning for the Wednesday farmstand; Monday morning for the Saturday farmstand). 
  • You can always access our Local Line store by clicking the "Order Farmstand Produce" button on the left sidebar of our homepage, following the link below, or going directly to

Thanks for your support of the farm and your passion for eating local, seasonal produce!

Shop the Valley Flora Store for Farmstand Produce Now!

Valley Flora - Growing Good Food for Local Folks

Valley Flora is a mother-and-two-daughter collective nestled on the banks of Floras Creek near Langlois, Oregon. Together, we grow hundreds of varieties of vegetables, berries and fruit to feed our local coastal community year-round. Our farm was founded in 1998 with a deep commitment to ecological and organic farming practices and our passion is growing good food with an eye towards the artful. Our love of this beautiful valley – the fertile loam and the river that runs through it - inspires us to farm with the next generation in mind, and the next. We rely on crop diversity, compost, cover crops, and crop rotation to keep our farm healthy and thriving both above and below ground. With the help of our draft horses, a handful of fantastic employees, and one little tractor, we are grateful to call this our life and our livelihood. We love what we do - so much you can taste it!


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