Tag Archives: Farm

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.




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.


Big Weekend

Hey All–

This weekend is a big weekend for us. We’ll be doing two markets. First is the Beaumont Farmer’s Market, a small upstart market on 45th and Fremont in the parking lot of the Soluna Grill from 10-2 on Sundays. Second is the brand new Cully Collective Market across the field from our farm at Trinity Lutheran Church on 54th and Killingsworth. We really need the support for this both markets, but especially the Cully Market. We’ll be doing turnips, cabbage, napa cabbage, salad mix, chard, and kale and there will be a variety of vendors.