Tag Archives: csa

Week 26 – finally a frost!

IMG_3247.JPGThis warm fall has decided it is finally time for some cold temps.  What does that do to the veggies?  Those that are hardy enough to stick around in the ground get a bit sweeter as they make more sugars in their cells as a sort of anti-freeze.  Do you notice the difference in the greens and the carrots this week?  The storage veggies (winter squash, onions, garlic) don’t notice the cold because they are safe inside, except the potatoes which are still being dug from underground – but they are insulated by the soil.  The soil temperature is much more constant than the air temperature and takes a long time to cool down.  Around here I don’t think it usually gets much below 45 degrees  a few inches down even in the coldest part of winter.  This helps root crops like carrots and parsnips store in the ground through the cold season.  If their tops are exposed to the air though, you can expect some rot to eventually set in after some heavy freezes.  One way to avoid this is to hill up the tops with soil, or use a floating row cover.  OK enough farmer talk, what’s in the share?

Braising mustard mix (a mix of a few different kinds of mustard greens), fingerling potatoes, “candystick dessert” delicata winter squash (the sweetest winter squash ever – you can literally have it baked with nothing on it and it’s quite sweet), one other assorted winter squash of your choice, a green chicory (either escarole or “castlefranco” radicchio), carrots, cippolini onions, various other onions, garlic, and celeriac (celery root).

The Candystick Dessert delicata squash is a variety bred by Carol Deppe, a gardener, plant breeder, author, and homesteader who lives near Corvallis.  She likens the flavor to that of a Medjool date.  Let me know what you think.  Try cutting in half, scraping out the seed cavity, and baking face down with a little bit of water on the pan at 375 for 15-20 minutes.  They don’t take very long.  Delicata can also be cut into 1/2 wide U-shaped pieces and pan fried skin and all.  I understand the “delicata” name to be referencing the fact that the skin is delicate enough to eat.

One more CSA pickup this year!  Get ready for beets, butternut squash, leeks, collard greens, shallots, and more next week!  May you eat well until then. — Matt.




Today’s share is almost the same as Monday’s so take a look at this page: 7/1/13

However it has the addition of fava beans.  This Mediterranean treat can be eaten a number of ways, including soups, stews, and sautees.  Usually people shell the beans out of the pod, and then remove the waxy outer later of each bean to reveal the tender darker green inner bean inside.  Here’s one easy simple way to prepare them: http://localfoods.about.com/od/sidedishes/r/Sauteed-Fava-Beans.htm

Another page I found talks about not having to take off the waxy coating off each bean, which is time consuming.  However I’m not sure if the favas are young enough to still taste good this way.  I think I will try it.  It would be great to save the extra effort!  http://online.wsj.com/article/SB10001424127887324659404578501233872401520.html

I’ll try to give out more favas on another day so you can have more to play around with.

One other slight difference from Monday’s share is you got rainbow swiss chard instead of just golden swiss chard.

Thanks to folks who are sending me recipes to post!  Please keep it up!  Here’s one from Nieka for quick pickling – she did chard stems and garlic scapes but you can use any veggie you wan to pickle.  Thank you Nieka!:

“this was the recipe I used for my quick chard stem and garlic scapes pickle.  I like dill pickles 🙂  the picture attached looks like my chard stem pickles, but my pictures turned out poorly because of the light…  but it will look this awesome in reality!
All-Purpose Refrigerator Pickle Brine
chard stems or garlic scapes (cucumbers, sliced turnips, carrot slices, or any veggie you want to pickle)
2 cups warm water
2 cups white vinegar
Lots of dill plumes, or dried dill to taste
3 large cloves of garlic, chopped in half
1 1 /2 TB salt
1 TB pickling spice, or to taste
2 whole dried red chilies
enough clean wide mouthed quart  jars and lids for your vegetables
In a large non-reactive pot, stir water and salt until dissolved. Add remaining ingredients and stir to combine. heat till just boiling.  Pack vegetables in jars. Make sure each jar gets a garlic piece. Ladle hot brine over vegetables. Cover with a lid and refrigerate for at least a week before enjoying. You may re-use the brine to pickle a couple of times.  Any brine you have left over can be refrigerated and reheated for another batch the following week!
also, I would recommend blanching chard stems for a minute or two.  I didn’t do it and I think it would improve the texture.  it’s a little stringy.  You could also slice the chard stems as you would celery to make them easier to bite into.

modified  from the version at preservedhome.com  by LAURA MACKLEM



Compliments of spring…CSA-4:11:13

Some of you returning CSA members got a thank you in the form of a complimentary preseason box today.  (there will be another chance for those who weren’t able to make it).  In the box:

– mache AKA corn salad – this is the funny little salad green in the bag.  It’s super cold hardy and slow growing.  It was seeded in September!  It’s got a unique taste and texture which I quite like as it is different from any other salad green I’ve had.  Wash it well and tear into salad.  I put it with the radicchio with oil, lime juice, salt, and pepper.  mmmmm…  I think that I’m harvesting this a bit late as it is bolting (starting to make flower buds), but it’s still tasty.

– purple sprouting broccoli – these are fun rapini

– little overwintered cylindrical beets – I wouldn’t bother trying to peel these as they’re pretty small.  Maybe just clean up the tops a bit and steam/saute/braise/roast?

– swiss chard

– leeks

– parsnips – you may have to cut or peel off a few dark spots – these overwintered nicely but won’t last much longer in the ground.  Perhaps roast in the oven with the beets?

– radicchios – some of these are huge!  If you got a big one it might have fuzzy leaves and might be a better candidate for a quick braising than for salad.  If you are eating them fresh and want to take some of the bitterness off, a 20minute soak in cold water will help.

Sign up for fresh produce this year… It’s CSA time!

We are currently enrolling CSA members for our 2013 season.  Please see our CSA web page for all the yummy details.


Thank you 2012 CSA members!

CSA share winter 2012

CSA share winter 2012

Thanks to everyone who was a member of Cully Neighborhood Farm’s CSA in 2012!  We had our best year ever with 18 summer shares and 15 large biweekly winter shares (Nov/December).

I am planning to go full-time at Cully Neighborhood Farm this year starting in April and expand the CSA to around 30 shares!  So keep yourself updated by checking back here and getting on our email list (you can make sure you are on our email list by going to our home page http://www.cullyneighborhoodfarm.com and clicking on the “Subscribe” to email list link.)

Here’s a photo from one of our CSA shares this winter.