2015 CSA – Week 6






C.S.A. Newsletter Week 6

Visit the Farm Stand

Before this season gets too far underway, it seems right to make sure you know how welcome you are to visit the farm throughout the season. If all goes as planned, we will have you out to visit for members’ day in the autumn, but in the meantime, there’s still a nice time to be had in the summer.

I know this newsletter might look like an advertisement for ourselves, which I suppose it sort of is, but I really do think this is a beautiful place worth an occasional outing. I love it when I get a chance to enjoy a meal on the deck, check out the monthly artist featured on the restaurant walls, or to browse the farm stand for produce, honey, bread, or a lovely herbal lotion.

Part of the inspiration for starting the farm was to provide good quality produce for Nearly Normal’s vegetarian restaurant in Corvallis. John, one of the farm owners, was originally one of the creators of Normal’s. He comes from a family of farmers, and it eventually happened that he split off from the restaurant business with the goal of growing produce to supply the restaurant.

Nowadays, aside from farmers’ markets, this farm sends produce off to lots of restaurants and stores in addition to Normal’s. Nearest and dearest to the GTF heart, however, is our own on-site farm stand and restaurant. Is there any better place for a grocery store or restaurant than nestled in the middle of an organic produce farm, where produce is plentiful and fresh as can be? No way!

Surrounding the farm stand is a gravel road that will take you past flowers, chickens, horses and fields, in case you’re in a mood for a short nature walk. Grab a potato donut and coffee to take with you. I hope to see some of you moseying around, fellow donut lovers! To learn our hours and find out about our reservation policy, it’s a good idea to call 541-929-4270.

Box Contents

2 lb. Potatoes


Fennel: Fennel is touted as one of the world’s healthiest vegetables. The raw bulb is refreshing shaved thin into salad or juiced with cucumber, grapefruit and celery. When cooked, fennel softens into translucent strips and the flavor mellows out into something similar to a sweet onion. I like to substitute it for onions or celery in soups, or add it at the same time as onions to add intrigue to any soup or stir-fried dish. The spidery fronds are also edible, and can be used in juice, vegetable broth, or as a garnish.

Summer Squash


Walla Sweet Onion

4 Cucumbers

Tarragon: Substitute tarragon for basil in your favorite pesto recipe. Spread it on a sandwich or mix it into white beans with roasted vegetables, polenta pan-fried in butter, and fresh diced tomato.




Week 6 Newsletter_Visit the Farm