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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: 

Order Winter Farmstand Produce through our NEW Online Store!

Our Winter Farmstand season kicks off on January 13th! If you'd like to get fresh, seasonal produce straight from the farm this winter, read on!

  • Anyone is welcome to shop our farmstand. You do not need to be a CSA member.
  • Farmstand produce will be available by pre-order every other Wednesday through May, starting January 13th.
  • We will be doing drive-thru pickup at our barn between 11:30 and 2:30 every other Wednesday, masks required.
  • We are using a new online sales platform called Local Line (our original platform, Cropolis, threw in the towel at the end of 2020 so we've done a switcheroo to this new system). We're happy to report that Local Line is a great improvement over Cropolis.
  • If this is your first time ordering our produce through Local Line, 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 www.localline.ca/valley-flora 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 shopping deadline for our Wednesday farmstand will always be Sunday night at 11:59 pm.
  • There is a $20 minimum on orders. The "Place Order" button will not appear until you have met the $20 minimum.
  • At checkout you will be able to select your pickup date from a drop-down that lists our next upcoming farmstand date.
  • During the winter season, our Local Line "store" will only be open for ordering between Thursday morning and Sunday night prior to the next upcoming farmstand. We will send an email to everyone on our farmstand list when the store opens for orders every other Thursday.
  • You can always access our Local Line store by clicking the "Order Produce" button on the left sidebar of our homepage, following the link below, or going directly to www.localline.ca/valley-flora.

Thanks as ever 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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