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Yes the solanums are in full force: the peppers, eggplants, and tomatoes are all members of the solanum plant family.  These heat-loving crops are now producing well in the field in addition to the hoophouse, thus you are starting to see some new varieties, like the asian eggplant (“ping tung long”) and the “jimmy nardello”… Continue reading Week 17 – scrumptious summer solanums

In this week’s share: – various cucumbers & summer squash/zucchini – These are all slowing way down right now, especially the squash/zucchini due to powdery mildew, which always comes in late summer. – walla walla sweet onions – carrots! – nice bigger ones now – though some have a bit of carrot rust fly damage which… Continue reading Week 16 – peppers and eggplant

My apologies for the lack of a blog post last week – everything seemed to fly by.  With the full harvest season upon us, time is the one thing I don’t have a lot of. So the share this week has: various cucumbers, beets, celery, zucchini and summer squash, Brooks plums (from my backyard tree),… Continue reading Week 15 (and 14 in retrospect…)

  The first eggplant from the hoophouse is in today’s share (try baba ganoush recipe below!).  Also Romano beans were given out last Thursday as well as today.  They are an italian heirloom green bean: flatter, longer, and meatier than your typical green bean.  Use them as you would a regular green bean or try… Continue reading Week 13 – eggplant, romano beans

Kale is back in action in the share this week after a hiatus to recharge a bit.  The tomato harvest is larger this week, making it really feel like summer on the farm now.  Monday’s share had a head of lettuce in it.  Thursday will not, but may have some cut lettuce mix instead.  Cucumbers… Continue reading Week 12 – fingerlings, walla wallas, chicory…

Cucumbers galore this week!  Summer squash continue as well.  The newbies this week are tomatoes and red torpedo onions.  Chard is back along with beets.  Basil needed to get chopped so you got a long big bunch, along with a head of fresh garlic for those who want to pesto it up.  Two heads of… Continue reading Week 11 – toe-maters, red torpedo onions… oh my

We finally took a picture of the darn share this week (photo credit Della!):You’ve got green onions, potatoes, carrots, kohlrabi, zucchini and yellow summer squash, either Boothby’s Blonde or Diva slicing cucumbers, green beans, White Russian kale, and a head of lettuce. The spuds are the new exciting addition this week.  These are ‘new potatoes’… Continue reading Week 10 – spuds

In the share Monday: – 1 lb green beans – 1/2lb mesclun mix (mix of arugula and various mesclun greens) – bunch of hakurei salad turnips (these have a little bit of insect damage on the roots but it’s mostly on the surface so it can be cut off easily) – bunch of beets with their… Continue reading Week 9 – green beans!

New this week ….  savoy ‘famosa’ cabbage, ‘easter egg’ radish, cucumbers, and fresh garlic…  and a reprise of fennel!  Fresh garlic is mature garlic that hasn’t been cured for storage (so keep it in the fridge).  It is used just like regular garlic – but I think the flavor is even better. The heat is… Continue reading Week 8

What should one do with a whole big bunch of parsley, you ask?  I have two ideas for you: 1) tabouleh, and 2) skhug.  Skhug (also spelled schug and zhug) is a Middle Eastern hot sauce that uses hot peppers as a base and often uses either parsley or cilantro.  Originating in Yemeni cuisine and brought to Israel by Yemenite Jews,… Continue reading Week 7 – What is skhug?

There are a bunch of new items today:  carrots, basil, green cabbage, cucumbers, and zucchini!  For me fresh carrots from the farm are one of the most exciting things in life.  I just can’t get enough of them.  So don’t leave your extra carrots sitting around me or they’ll disappear in a blink. The snow… Continue reading Week 6 – carrots are here!

Here is your share this week: If you haven’t had grilled fava beans before, I recommend trying them that way as it is probably less labor intensive than other methods.  Here’s a link to an easy grilling recipe: http://www.101cookbooks.com/archives/grilled-fava-beans-recipe.html  Basically it’s olive oil and salt on the pods, grilling them on medium-high, whole in the pod,… Continue reading Week 4 – grillin favas

My apologies this didn’t get posted sooner – I wrote it Monday night, and thought I posted it, but apparently that didn’t happen… In your shares: The kohlrabi may be a new treat for some of you.  First try it raw by peeling off the tough outer layer of the bulb and slicing it into… Continue reading Week 3 – fun with kohlrabi & pac choi

Todays share is the same as Tuesday with one exception: instead if broccoli raab you have mizuna. Mizuna is a salad green that can also be cooked like mustard greens in soups or stir fries. You can also try it on a sandwich or as a pizza topping. Check the last post for info on… Continue reading Week 2 take 2

Hey there!  Here’s CSA week #2 already.  In your share today: A few notes on eating these items:  Napa aka Chinese cabbage is  great for an asian slaw with a peanut-y dressing.  Fennel bulb is great sliced very thin into salad or as a salad on its own with citrus and/or a citrus dressing and a… Continue reading Sunny spring shares: Week #2

Welcome to the new CSA season!  May brings plenty of greenery to your produce bags so I hope you are in the mood for salad.  Two heads of lettuce and some arugula provide a good salad base this week, while French Breakfast radishes and pea shoots can serve as a bit of garnish and interest.… Continue reading First share of 2014: salad time!

Eat healthy and delicious this year with a vegetable CSA share from Cully Neighborhood Farm!  Get 28 weeks of super fresh and VERY local produce grown right in NE Portland using ecological agriculture practices.   For more info: http://www.cullyneighborhoodfarm.com/csa-2014  

We are now accepting general signups for our 2014 CSA season!  Hurrah!  Get yourself some fresh local food direct from NE Portland this year. Read all about the 2014 CSA and how to sign up HERE. Here’s a few CSA shares from last year to get your tastebuds going…