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CSA Newsletter: Week 26 of 28 - Happy Thanksgiving!

  • Purple Brussels Sprouts on the stalk
  • Carrots
  • Celery
  • Rosemary
  • Shallots
  • Yellow Potatoes, great for mashing
  • Winter Crisp lettuce, which miraculously survived last week's hail storms!
  • Delicata Winter Squash
  • Parsnips - the prettiest ones we've ever grown! I suppose it's a stretch to call a parsnip "pretty," but if you've been a CSA member in the past then you're familiar with our persistent parsnip struggles. It's the only vegetable I've ever threatened to divorce - year after year of disappointment! But like that ridiculous disfunctional relationship that everyone rolls their eyes at, we stay together and keep trying. So much effort for so little reward. So much heartbreak (and so many broken shovels digging the damn things out of the sucking November mud)! I can barely believe it, but the somehow the trying actually paid off this year. We grew nice parsnips for the first time ever. But here's the embarassing thing: the solution was so easy. Row cover. That's it. Just cover the beds with insect netting - the same stuff we use to protect our carrots from rust fly, and our turnips and radishes from cabbage maggot, and our baby greens from flea beetles - and instead of ugly, blemished, tarnished, hideous-but-still-tasty parsnips we got pretty-pearly-white-tasty parsnips. Amazing. So I guess the moral of the story is, if you're stuck in a disfunctional relationship, try.....row cover? Good luck! Oh, and as for eating your parsnips: if you fall into the parsnip-skeptic category, I always suggest this recipe to woo you over to the parsnipophile side of the aisle. It goes great on the Thanksgiving table: Roasted Winter Squash and Parsnips with Maple Syrup Glaze and Marcona Almonds. Your Delicata squash or Butternuts would be a great sub for the Sunshine kabocha squash, in case you don't have one of those lying around.

Our Heartfelt Thanks

In Spanish, "Thanksgiving" translates to "El Dia de Acción de Gracias" (the day of action of thanks, more or less). I love that translation, because it suggests that giving thanks and expressing gratitude are actions. It's easy for Thanksgiving to be about eating too much, falling into a tryptophan-induce food coma, and collapsing onto the couch to watch the football game. But thinking of this holiday as a day of action inspires me to experience it differently, with a little more intention. 

I want to say a huge thank you to the farm crew - Roberto, Jen, Allen, Donna, Sarah, Bets & Abby - for all their hard work. The Thanksgiving harvest always strikes me as a special culmination of our collective effort all season. The CSA tote is full of long-season crops like Brussels sprouts and parsnips and celery - things that we seeded way back in March, April & May and are only just now harvesting. That represents months of labor: transplanting, weeding, irrigating, covering with row cover, weeding again, until finally it's time to harvest, wash and pack the totes here at the end of November. I'm grateful to work with such a competent, dedicated and fun crew. They make my life better in every way. We laugh a lot.

I'm also infinitely grateful to all of you, our CSA members, farmstand customers and wholesale customers who support the farm week after week, year after year. Many of you send us little notes of thanks each week, expressing your appreciation for the produce and the hard work. Well, it's mutual: thank YOU for choosing to buy from this little local, family farm and keeping us in business. But honestly, you're not just keeping us in business; you're supporting our livelihood, which is about a lot more than a business. Valley Flora is what feeds us - yes, financially and nutritionally - but also spiritually and emotionally. We love this valley, this little reach of bottom land along the creek, and we are so grateful to get to spend our days here coaxing life and beauty out of this deep, loamy soil. Thank you for being the bellies that clamor for the fruits of our labor. We are delighted to oblige all your vegetable cravings :).

Have a very Happy Thanksgiving, as diferent as it might be this year. In spite of it all - oh 2020! - there is always something to be grateful for. I hope you find that thing and hold it close tomorrow.





New Drive-Thru Farmstand System: Sign Up for Your Pickup Day!

Due to COVID-19, our farmstand has switched to an online, pre-order, drive-thru pickup system at our barn. There is no longer any open-air, drop-in shopping. Please follow the instructions below if you want to order through our new online system.

Please note: you cannot order farmstand produce directly off our website. You need to first sign up for our Wednesday pickup day using the instructions and link below. After you do that, you'll start receiving our weekly farmstand availability emails which will allow you to order through Cropolis, the online sales platfrom we are now using. Don't worry, it's easy and quick :)

  • Step 1: To receive our weekly produce availability emails, you must first sign up for our Wednesday Farmstand.  It's simple and easy on our website: just select Wednesday Farmstand Drive-Thru, go through the quick online "checkout" process, and submit your "order." You do not need an account to sign up and there is no charge to sign up; we're simply using our webstore as a tool to gather your email so we can then send you the produce availability list for your pickup day. You will receive a confirmation email once you submit your order; if you don't get one check your junk/spam folder. If you can't find it, it means you didn't complete the checkout process and need to go back and resubmit your order. 
  • Step 2: Once you sign up for your pickup day, you will start to receive our weekly availability email. We send out our Wednesday availability email on Thursday morning. The email will have an embedded "place order" link, which will take you into Cropolis, the online sales platform we are using. You will submit your order via Cropolis by the ordering deadline (before midnight on Sunday for the Wednesday farmstand). The system is simple and user friendly and does not require an account or password.
  • We will harvest and pack to order. Orders wil be ready for drive-thru pickup at our barn on Wednesdays from 11:30 to 2:30 pm. The drive-thru will close at 2:30. 
  • There may be add-ons available for purchase at the drive-thru if you want to buy any additional produce.
  • We accept cash, check and Farm Direct Nutrition Program coupons as payment. Please do not make your check out in advance in case there are any changes to your order or you decide to purchase add-on produce.
  • Produce orders will be packed in the order they were received, so you may not get all the items you ordered if we run out of a given thing. We’ll do our best!

To sign up for Wednesday, click here. 

Thanks for your support of the farm through this challenging time. We're here to support your good health in every way we can!

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. Although we have chosen not to pursue organic certification, we adhere to all organic standards and production practices. 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!). Thank you for supporting small family farms like ours!  


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