2016 CSA – Week 19: River Watch

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CSA Newsletter – Week 19


River Watch Season

As it turns out, we didn’t quite get the storm that we were all anticipating last weekend. However, judging by the satellite imagery and the weather forecast, it looked like we were in for a doozy. After much debate and consideration, we pulled out of all Saturday markets, only attending one out of our typical five weekend markets. If the weather system had landed, it would have been a much different weekend. Nevertheless, we did get a lot of rain, even for Oregon standards.

Last Wednesday, all of the irrigation pumps and pipes were pulled out of the river. During the summer months, the fields are irrigated with river water when there is little rain and the river is low. If we don’t remove the pumps and pipes before the water level rises, they may get washed down the river!

The water level of the Mary’s River, which snakes through the farm, rose a total of 12 feet from 3 feet on Wednesday to 15 feet on Monday morning. And so the season of river watching begins. If the river gets too high, it will spill over into fields and, in a major flood, into our packing area.  It certainly helps to be prepared when high water level is expected so we’ll all be keeping an eye on the river from now on!

 

Table of Box Contents

  Lettuce ($2.00)

☐  1½ lbs Huckleberry Gold Potatoes ($3.00) – Beautiful purple potatoes with yellow flesh that is creamy and buttery. Great as mashed potatoes, roasted, or baked.

☐  2 Delicata Squash ($3.00) – This petite squash so tasty any way you cook it. The skin is tender when cooked; there is no need to peel it. To roast, slice it in half, remove the seeds, and bake face down until tender. You can also sauté or stuff delicata.

☐  Purple Top Turnips ($2.00) – Turnips are surprisingly versatile, delicious root vegetable. You can roast them, mash them, or bake them. They are delicious in soups or on their own.

☐  2 Leeks ($3.25) – Leeks are another versatile vegetable what are delicious sautéed, roasted, and in soups. I even put them on nachos!

  Collard Greens ($3.00) – Collards are a hearty green, similar to kale. Collards are wonderful sautéed with garlic, in soup, or used as a wrap when blanched!

☐  1 Colored Pepper ($2.00)

☐  1 Green Bell Pepper ($1.00)

☐  1 Bunch Carrots ($3.50)

☐  Celery ($2.50) – This vegetable is bit of a treat on our farm! Celery is wonderful in just about everything from tuna salad, to stuffing, to soup.

☐  2 Dried Sweet Onions ($1.75) – Sweet onions don’t store as well as other varieties. It is delicious raw in salad, sautéed with greens, or in soup. 

 Box Market Value: $27.00

 

Recipes

Sage & Nut-Stuffed Delicata Squash

Ingredients

  • 2 tablespoons olive oil or butter
  • 2 medium onions, finely chopped
  • 4 cloves garlic, minced
  • ½ tsp sea salt and freshly ground pepper, to taste
  • 2 tbsp fresh sage, chopped
  • 1/3 cup lightly toasted pine nuts, chopped
  • 1/3 cup lightly toasted almonds, chopped
  • ½ cup cooked short-grain brown rice or quinoa (I usually cook the rice in vegetable broth for added flavor)
  • 2 eggs, beaten
  • ¼ cup grated Parmesan cheese
  • ¼ cup grated cheddar cheese
  • 2 delicata squash, halved lengthwise and seeded

Preparation

Preheat oven to 350° F. Heat the oil in a large frying pan over medium-high heat. Add onions, garlic, and salt. Cook, stirring occasionally, until onions are soft, about 3 minutes. Stir in sage and cook until fragrant, about 1 minute. Stir in nuts. Set aside.

In a large bowl, combine the rice, eggs, Parmesan, and half of the cheddar cheese. Stir in the nut and onion mixture. Divide the stuffing among the squash halves, sprinkle with the rest of the cheddar cheese, and bake until tender when pierced with a fork and tops are browning, about 45 minutes.

Read More: Food52

 

Soup Basics

Soup is surprisingly easy to make and is a great way to use your vegetables. The variations are endless and you can make it as simple or as sophisticated as you like!

 To start (use what you have):

  1. Sauté: chopped onions, leeks, and/or shallots
  2. When browned, add cubed veggies such as squash, potatoes, turnips, celeriac, celery, and carrots
  3. Add water or stock to cover veggies. (You can also add soup bones or chicken feet for added flavor) Add fresh or dried herbs such as sage, thyme, parsley, oregano etc. Simmer until fragrant, at least one hour.
  4. Add chopped greens a five minutes before the soup is done. This prevents overcooking.

Enjoy!

 

Collard Greens Wraps

  1. Bring a large pot of water to a boil while you carefully stem the collard greens, trying to keep the leaves intact.
  2. Fill a bowl with ice water.
  3. When the water comes to a boil, salt generously and add the collard leaves in batches.
  4. Blanch two minutes and transfer to the ice water. Drain, gently squeeze out excess water and set aside.
  5. Use in place of a tortilla and add beans and rice or make up your own filling.

Read More: NYT Cooking