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First share!

The first CSA shares are out the “door” for 2016!  Welcome to all of our new members this year, and welcome back to all the returning folks.

This blog is where you’ll find out what’s in your share, and perhaps some tips on using those items.

It’s been quite a spring with many hot, hot days but also a decent amount of rain, which has made some of our spring crops mature bigger and earlier than usual.  Also the slugs are back at their tricks with this moisture, so please excuse their little holes.

In your share this week:

  • Fava shoots – this is probably the item people are the most unfamiliar with from this week.  They are the top leaves and stems of the fava plant.  They can be eaten raw or cooked (stem and all).  Chop them raw into a salad or as garnish on a soup.  Saute them with olive oil and salt as a side dish.
  • Bok choi – Nice big heads today.  Steam, saute, stir fry?  If you’re at a loss with greenery, you can always stick it in a smoothie!
  • “Pink beauty” radishes – just a few of these and hopefully there will be more for Thursday folks.  By the way, the greens are edible as well — cook them just a little to wilt them and make them less fuzzy/furry.
  • Green garlic – This softneck garlic has not made bulbs yet so the whole stalk is edible.  You’ll probably notice a little garlic rust so trim that out as you prep it.  It has a milder flavor than cured, mature garlic, so don’t be afraid to use a lot.  Some folks like to use green garlic to make pesto.  You could probably make pesto with the fava shoots for an interesting flavor combo.
  • Spring Raab – aka “broccoli raab” – many of these don’t actually have the “raab” or “rapini” part developed yet (the flower bud cluster), but  the leaves and stems are delicious just the same.  One way to cook them is in the oven with olive oil/salt – try ~400F for about 20 minutes, tossing once at halftime.  Let the leaves blacken a little and the stems should be soft.
  • Arugula – A nice big bag of salad quality arugula!  Eat it on everything from sandwiches to eggs!
  • Lettuce mix – A smaller bag of cut mixed lettuce greens.

That is all for it’s been a long day.  I’m so grateful to the awesome farm crew this year.  Martin and Josh are rockstars.  Please say hello if you see them at the farm.

We’re on TV!

KATU news came and filmed at the farm last week for their story on the county’s proposed changes in the zoning code that would basically legalize a lot of the small scale urban food growing, selling, and distribution that is already happening in the Portland area.  Right now, “agriculture” is not an allowed use of most land zoned “residential.”  If passed, this would change that.

Winter Workparty! 1/28/12 9:30-12:30

Hello there lovely supporters of Cully neighborhood Farm!

You’re invited to a little workparty this Saturday morning (1/28) 9:30am-12:30pm.  Projects may include:
– spreading woodchips
– taping up the ripped greenhouse plastic
– building garden boxes for the children’s garden
– working on the roof on the outdoor classroom structure

Please let me know if you are able to join us.  And if so, if you have any tools you could bring (ladder, drill, wheelbarrow, shovel/fork/rake/etc for woodchips, gloves….)

I’ll have some snacks!  Oh and feel free to spread the word — just have folks RSVP to me.

Thanks, Matt.

CSA share 11/3/11

Thanks everyone for being part of the CSA regular season! It’s been great to grow food for you.

If you’re part of the season extension share, I’ll be sending out another email with the logistics for that.

In your last CSA share pickup of the regular season:

– winter squash – 3 "delicata"
– collard greens – 1 bunch — cook these for longer than kale to really get them nice and tender
– escarole (a chicory) – 1-2 heads of "blonde full-hearted"
– salad turnips – "tokyo cross" 1 bunch
– potatoes – ~2.5 lbs "bintje"
– parsnips – about 6 roots – these are saved seed from my friend Henry – Parsnips are one of my favorite vegetables in the fall/winter. Try roasting them in the oven with some olive oil and salt.
– leeks – 3-4 "blue solaize"
– carrots – ~3 lbs of "Danvers"
– brussel sprouts – 3 half stalks "Nautic" – we roasted in the oven with some olive oil, salt, and pepper. mmmm

Remember you can always share recipe ideas here:

Thanks again for supporting resilient local agriculture! We’ll be in touch next year to see if you’re interested in another season of CSA.

Your farmers,

Matt & Michael

CSA share 10/28/11

Hey all —

My apologies for the tardiness of this note.

In your share this week:
– Chard – 1 bunch
– Rutabaga – small amount – the bugs got into these and we had to cut off significant portions of them
– Frisee – 1 head "bellesque"
– Cauliflower – ~1.5 lbs "cassius"
– Beets – 1 bunch with greens – (hint: you can add the greens to your chard for more cooking greens)
– Radishes – 1 bunch "hong vit" with their edible greens
– Salad turnip – 1 bunch "tokyo cross"
– cilantro – 1 bunch
– Celeriac – 2 bulbs
– winter squash – 1-2 "buttercup" depending on size
– Shallots – "Ambition" ~1.5#

Buttercup Squash

Buttercup Squash are part of the Turban squash family (hard shells with turban-like shapes) and are a popular variety of winter squash. This squash has a dark-green skin, sometimes accented with lighter green streaks.

Has a sweet and creamy orange flesh. This squash is much sweeter than other winter varieties. Buttercup Squash can be baked, mashed, pureed, steamed, simmered, or stuffed and can replace Sweet Potatoes in most recipes.

Matt Gordon
503-310-5766 cell

Cully Neighborhood Farm Produce List Week of 10/24/11

Hello Chefs-

Apologies for not sending out an email last week. I was in California. From here on out, we may have weeks when there will be no surplus from our CSA and we will not send out an email (except if we have an ongoing delivery agreement) As always, Get your phone, email, or text order in by Monday Thursday at midnight for a Tuesday by noon delivery and by Thursday at midnight for a Friday before noon delivery.

Last chance for eggplants and peppers!

Eggplants (a mix of large dark purple, longer japanese types, egg shaped "nadia, prosperosa, listada de gandia") , up to 15 lbs.–$2.50/lb

Sweet Peppers ("Jimmy Nardello" (long, red) and "Gypsy" (orangey red, classic bell shape)), up to 25 lbs, $3/lb

Carrots ("nelson") up to 25 lbs.–$2/lb

Radishes, "Hong Vit" (for radish tubers or as cooking/salad greens), up to 10 lbs–$4/lb

Cabbage, "Gonzalez" up to 15 heads, 1.50$/head

Garlic Chives/Chives-$8/lb, up to 8 lbs

Marjoram, Oregano, Sage-$3/oz, up to 12 oz



CSA share 10/20/11

here’s the rundown for today:

– onions – 2 valencia yellow spanish onions, 1 red wing onion
– cauliflower – ~ 1.0 lb "cassius"
– eggplants – 2 nadia, 2 diamond/prosperosa
– escarole – 1 head of "blonde full hearted" – delicious salad from this chicory
– radishes – 1 bunch of "hong vit" with edible greens (salad or cooked)
– salad turnips – 1 bunch of "tokyo cross" – cook those greens! we’re giving the kale and chard a chance to regenerate this week.
– potatoes – ~2 lbs of "bintje"
– carrots – ~2.5 lbs "danvers"
– dill – 1 bunch
optional — sweet peppers, hot peppers, green tomatoes

Only 2 more weeks of the regular share! It’s been quite a ride for us this first year. Thank you all for coming along with us. We hope you enjoy these last few weeks. You should be seeing some winter squash, rutabagas, and leeks before the end.

I’m curious how folks did with the celeriac…. Any great experiences or recipes? Please post!