CSA 2011 – Week 4: More than Just Farming

When you think about farms and farming, what’s the first thing that comes to mind? For me six years ago, it was fields of plenty, chickens, cows – you know the picturesque version of Old McDonald. Since I began working on farms four years ago, my vision is a little different. Don’t get me wrong, I still love it; I love getting up at the crack of dawn to go pick lettuce, or getting to feel the warmth of the morning sun while washing potatoes. However, farmers, small and large, have to deal with regulations, certifications and logistics constantly, probably just as much as any other business if not more.

One of these logistics is our basic organic certification. Oregon Tilth visits us every year in order for us to hold our organic standing. We have to list everything we grow and everything we use in growing our vegetables. We are also in the process of being certified by the AJP (Agricultural Justice Project). AJP is mostly all about treating employees fairly, similar to a fair trade certification. We completed the process for AJP, and we expect to be certified soon. OGC (Organically Grown Company) is going to be requiring all of their produce providers to have the AJP certification by 2012. This is a must for us, since we sell them quite a bit of overflow produce throughout the year. The ODA (Oregon Department of Agriculture) also pays us a visit just about every year, but mainly to inspect our on-site kitchen.

Last week, we had a surprise visit from an OSHA (Occupational Safety and Health Administration) inspector. OSHA mainly ensures worker safety, and this inspection went pretty well, but it reminded us that being safe in a work place, especially a place with a lot of equipment, is key. This is just one of many hurdles that any organic farm that wants to function as a business must deal with. On top of worrying about seeding, transplanting, prepping ground, composting, harvesting , weeding, washing, and conducting all eight weekly markets, we have these certifications and inspections annually.

Overall, these certifications are positive because they are made to ensure proper treating of the land and workers, a type of check and balance. However, it makes one realize that in order to make a business out of farming, there are a lot of little details to work out and make note of. At the end of the day, it all seems worth it when you get to settle into a lovely bowl of salad greens, cucumber salad and grilled zucchinis. I will be dreaming of August heat and melons and forget all about the acronyms until they come knocking next year.

Lisa Hargest
CSA coordinator

What’s in the Box?

1.5 lb Colorado Rose Potatoes – These are best steamed or fried
Carrots, bunched – They are great raw, on salad, slaw or even stir fried.
1 bunch Baby Onions – Chop the onions and eat raw on salads or soups. The top green part goes well with eggs, cheese, stir fries or pasta.
1 Cabbage – Make slaw! I like my slaw with a oil and vinegar dressing
1 pint Snow Peas – Eat them raw or do a quick sauté with butter or olive oil and salt.
1 bunch of Basil – Make pesto, add to pasta dishes, salads, or even sandwiches. See recipe.
Assorted Summer Squash (1lb) – Try them sautéed, grilled, grated raw, soup or stir fried.
Romaine Lettuce – Great for salads or on sandwiches, Romaine is the traditional Caesar salad lettuce. See recipe.

 

Recipes:

  • Basic Basil Pesto
    1 bunch of basil, leaves removed
    3/4 cup extra virgin olive oil
    3 cloves of garlic, coarsely chopped
    2 Tablespoons chopped nuts (almonds or pine nuts work best)
    2 Tablespoons grated parmesan cheese
    Juice of 1 lemon
    Pinch of salt
  • Combine olive oil and garlic in a blender or food processor, blend for 1 minute, or until garlic is fine.
  • Add basil leaves and nuts, pulse until the basil is as fine as you would like it. Add lemon juice and cheese and pulse a but more.
  • Salt to taste.

You can do this by hand if you don’t have a blender or food processor, by hand chopping everything and mixing. Note, you don’t have to use the lemon juice if you don’t wish to, but it does keep the pesto from turning brown on top.
Use Basil Pesto as a topping for roasted or steamed potatoes, or a dip for carrots, cucumbers or peas.

  • Dan the Man’s cucumber salad
    3 thinly sliced cucumbers
    1/4 cup rice wine vinegar
    2 Tablespoons sesame oil
    2 Tablespoons extra virgin olive oil
    1 teaspoon maple syrup/ or honey
    Pinch of salt
  • Combine all the ingredients and let marinate for 30 minutes before eating.

    Variations:
    Add chopped baby onions or onion tops.
    Add snow peas, chopped cabbage or shredded carrots to make a more slaw-like dish.

Caesar Salad Dressing:
2 hard-boiled eggs, peeled and chopped
1/3 cup extra virgin olive oil
3 Tablespoons lemon juice
1/2 teaspoons salt
1 teaspoon Dijon mustard
1 garlic clove, chopped
Pinch of black pepper to taste

Use this dressing on Chopped Romaine lettuce for a lovely Caesar salad. Add parmesan cheese or home-made croutons out of leftover bread on top.

Grilled Caesar Variation:  Try cutting the head of romaine into quarters and brushing with olive oil and grill about 1-2 minutes on either side. Take off the grill, chop or keep whole and dress the salad, serve warm right away.

CSA 2011 – Week 3: Scrounging for Strawberries

It was about 5:30 yesterday, and it had been raining for a half an hour. I had just finished up taking the compost out with Robyn, our compost queen. So I headed up to the office to hopefully tie up some loose ends. Then Sally came into the office and seemed in a hurry. She was talking strawberries with Rodrigo on the phone. She hung up and asked me if I’d be interested in picking strawberries with the crew. Of course I wanted to go pick strawberries!

Knowing I had a couple more hours of work waiting for me in the office I joined the crew to Fairfield farm U-pick strawberries so that you may all get some fresh fruit this week! We had to hurry for fear of the rain clouds rolling in and watering down your delicious fruit. We got all 14 flats picked in about an hour and luckily we were barely rained on. We ideally wanted to provide you with our crop of seascape strawberries. They were planted late, although they are an ever-bearing crop, so we are still hopeful for a good late strawberry crop.

Of Favas and Fennel

Featured in this week’s box are two of my personal favorite spring vegetables: Fava Beans and Fennel! These two are not as straight forward as other vegetables.

Fava beans:

First you peel the outer layer of the bean to remove the inner beans. The outer shell will open up by simply popping it with your hands or you can cut it with a knife along the side. The outer shell can then be set aside for compost.

Now that you have all the inner beans, you can blanch them in salted boiling water. Drop the beans into the water for about 2-3 minutes and then pull them out and submerge them into ice water. Now you need to peel them again. Once they are blanched, the outside white layer of the bean should come off with ease. Compost the white outer layer and save the bright green inner bean! These beans can be used in stir fries, on salads, with soup, or just sautéed in some olive oil with a little salt and garlic.

Chef JC makes a wonderful spread using mashed up fava beans, chopped garlic, extra virgin olive oil, lemon juice and a pinch of salt. This spread goes great on bread, fish, or meat. It could also be used as a lovely dip!

Fennel:

Fennel is a wonderful vegetable with a mild anise flavor. The bulb is usually the most sought after part of the vegetable. To use the bulb, cut off the bottom 1/2 inch or so, and cut the top stalks and fronds as well. Then you can cut the bulb in half and proceed to chop it as you would an onion. Fennel can be sautéed in olive oil or butter with  salt and garlic. It makes a great addition to a simple soup or stir fry. Another tasty way to eat it is sliced thin and then dressed with a vinaigrette such as the lemon vinaigrette (featured in our Week 1 Newsletter). If you want to try using the stalk and fronds, the stalk can go in a stock of some sort. Also, the fronds make a great addition to a salad or even potato salad. For those out there with juicers, try juicing the fennel stalk. Carrot/ Fennel juice is quite lovely, but I would do a 2:1 ratio of carrot to fennel since the fennel can be a bit strong.

What’s in the Box?

  • 1.5 lb Colorado Rose Potatoes ($4.50) – These are best steamed or fried.
  • Chard ($2.50) – You can steam or sauté it, or use it in place of spinach.
  • Carrots, bunched ($3.00) – They are great raw, on salad, slaw, or even stir-fried.
  • Fennel ($2.50) – See recipe below, and instructions above.
  • Fava Beans (1lb) ($2.50) – See instructions above.
  • 1 Onion ($1.50) – Sauté, or use in soup. Rhese are also great just raw on salad or a sandwich.
  • 2-3 Summer squash (1lb) ($2.00) – Try them sautéed, grated raw, in soup, or stir-fried.
  • Garlic Tops ($2.50 ) – These are a great addition to any meal. Stir-fry, sauté with chard, or even eggs for breakfast. They have a mild garlic flavor. (see recipe)
  • Red or Green Leaf Lettuce ($2.00) – Great on salads or in sandwiches.
  • 1 pint of Strawberries ($3.50) – Eat them just as they are!
  • 2 cucumbers ($3.00) – Eat raw on salad, or marinate.

 If you were shopping at the market, the total cost of this box would be:  $29.50

 

Recipes:

Garlic Scape Pesto

1 bunch of garlic scapes
1 cup extra virgin olive oil
1 lemon (juiced)
1/4 cup parmesan cheese, grated small
Pinch of salt to taste

  • Chop the garlic scapes in small pieces, compost the very top flower part.
  • Combine the chopped scapes, olive oil, and lemon juice in a blender or food processor. (If you don’t have either you can finely chop the scapes and mix the whole thing by hand).
  • Add in the grated cheese and pulse a bit until the mixture is the consistency you would like.
  • Taste and add salt if it needs any. You’re good to go!

*This Pesto makes a great dip for those cucumbers, carrots and zucchinis!*

Raw Fennel Salad:

1 fennel bulb
1/2 onion
1 chopped cucumber

  • Thinly slice the fennel bulb.
  • Chop the onion fine.
  • Slice the cucumber into thin pieces.

Orange Dressing:

3 Tablespoons fresh orange juice
1/2 teaspoon finely grated orange rind
1 Tablespoon rice wine vinegar
1/2 cup extra virgin olive oil
1 Tablespoon flax seed oil or sesame oil (optional)

  • Combine all ingredients into a bowl and whisk vigorously. Add salt to taste.
  • Dress the Fennel, onion and cucumber with the dressing and serve.

Hint: if you let the salad marinate for 1 hour before eating, the veggies will have more flavor. Add toasted sesame seeds to mix it up a bit. Or grate some carrots on top to garnish!

The Farmer
By: Wendell Berry

I am going to seed

into the beloved body

Remembering the fields,

I have come through

the dead and the dark,

the winter, the eye

of time, as through

a gap in the hills,

into the new land.

 

CSA 2011 – Week 2: Food is Your Best Medicine

About a week ago, I had a bumpy morning here at the farm. Things were just not going my way. Then Rodrigo, field crew manager, pulled me from the barn to have me help him pick some basil. While picking basil, he told me that when he’s feeling down or depressed, he just goes into the basil house takes a deep breath of the basil aroma and then everything is better. By the time we were done picking the basil, I felt much better. I don’t know if there is any proof that his theory is valid all of the time, but it definitely worked for me.

Basil is just one of many herbs and plants that can be used medicinally. There are several vegetables in the CSA box this week that can help with everyday ailments. For example, studies have found that spinach is a great vegetable to eat if you tend to have migraines or headaches. (Spinach is high in magnesium and people who tend to have migraines or headaches tend to be magnesium deficient.)

It has also been proven that vegetables with vitamin K are beneficial in warding off bruises and helping them heal fast. Vitamin K can be found in leafy greens such as spinach and chard (featured in this weeks CSA box)! Greens can also help to prevent or slow down cataracts as well. Cataracts is a condition in which the lens of one or both eyes becomes cloudy or opaque. A study done by the American Journal of Nutrition found that broccoli and spinach contain a high amount of carotenoids (an antioxidant), which can help reduce the risk of cataracts. Further studies found that turnip greens contain the highest amount of beneficial carotenoids. That goes to show you, those greens are worth saving!

The information above was obtained from a book about healing with food by James A. Duke. He also emphasizes over and over again the benefits of onions and garlic as well, especially raw he says. Garlic and onions have proven to help treat and or prevent asthma, bronchitis, colds, flu, coughs, depression, diabetes, high blood pressure, indigestion, irritable bowel syndrome, pneumonia and sinusitis! I knew they were good for you but man, I didn’t know they were that great!

It is really amazing how much eating good food can affect your every day health and mood. I know first hand I grew up eating pretty lousy frozen veggies and it seems since I’ve been actively eating fresh produce, I think I’ve gotten happier and healthier each year! Who knows what the actual reason is, but I’d like to credit it mostly to a good diet. Cheers to health and enjoy your veggies!

Lisa Hargest
CSA coordinator

 What’s in the box?

  • 1.5 lb Colorado Rose Potatoes ($5.00) – These are best steamed or fried
  • Chard ($2.50) – You can steam or sauté these, or use them in place of spinach in the recipe below.
  • Spinach ($2.50) – It tastes great with garlic sautéed. (see recipe)
  • Cilantro ($2.00) – Great addition to salads or soups. (see recipes)
  • Kohlrabi ($1.00) – Goes well grated on salad, or in stir fries.
  • 2 Summer squash ($1.50) – Try them sautéed, grated raw, in soup, or stir-fried.
  • White Turnips ($3.00 ) – Eat raw on salad, or see recipe.
  • Romaine or Cardinal Lettuce ($2.00) – Great on salad or in sandwiches.
  • Blueberry Jam ($5.00) – Use as a topping on toast or pancakes. Great in yogurt!
  • 2 cucumber ($3.00) – Eat raw on salad, or marinate. (see recipe)

 If you were shopping at the market, the total cost of this box would be:  $27.50

Recipe Suggestions

Glazed Turnips (from Sally Fallon)

1 bunch of white turnips

1-2 Tablespoons of butter

3/4 cup stock (vegetable or chicken)

Herbs (optional)

  • Cut turnips in half. Plunge turnips into boiled salted water for 3-5minutes. Drain and pat dry.
  • Sauté in butter until lightly browned.
  • Add stock and boil down until turnips are coated and liquid has almost completely evaporated.
  • Add herbs such as parsley or cilantro and serve.

If you would like to cook greens with the turnips, add in the last 3 minutes of cooking.

Kohlrabi Slaw

1 Grated Kohlrabi

2 Chopped cucumbers

Dressing:

1/4 cup Apple Cider vinegar

1/4 cup extra virgin olive oil

1 tablespoon honey

1 tablespoon course mustard

Pinch of salt

  • Whisk vinegar, honey, mustard and a pinch of salt. Add  olive oil as you whisk.
  • Add dressing to cucumber kohlrabi mixture.

You can add chopped cilantro to this for a cooling effect. Or add chopped fresh garlic too if you still have some left from last week!

 

Spinach Feta Pastries (from Sally Fallon)

Serves 4-5

1 1/2 cups blanched spinach, finely chopped

1 small onion, finely chopped

1/2 cup toasted nuts (almonds or pine nuts work well)

Salt and pepper

1 cup feta cheese

Pie dough or yoghurt dough, see below

  • Mix spinach with onion, and nuts. Season to taste.
  • Form dough into 1-inch balls and coat in flour. Roll into rounds.
  • Place a tablespoon of spinach filling on each and top with 2 teaspoons of crumbled cheese.
  • Fold edges to form a three-sided pastry, leaving a gap in the middle for air to escape.
  • Place on a well-greased pan and brush with butter. Bakes at 350 degrees for 20 minutes or until golden.

*Note, you can use chard, turnip greens, or spinach in this recipe.

Yoghurt Dough

1/2 cup plain whole yoghurt

1/2 cup butter

2 cups fresh whole wheat or spelt flour

  • Cream the yoghurt with the butter.
  • Blend in flour and salt.
  • Cover and leave in a warm place for 12-24 hours.

CSA 2011 – Week 1: Welcome to the Family

Greetings from Sally and John

Hi….  This is the official greeting from John and Sally.  We want to welcome back our old members and send greetings to our new ones.  The first boxes of the new year were packed today and are going out tomorrow.   Everyone around the farm and particularly the packing shed crew was remembering how much effort and time it takes to pick, clean, and pack the produce for 200 CSA boxes.  They were really relieved the other 135 boxes get packed at the end of the week.

Right now we are really happy we delayed the start of your boxes for two weeks.  If we had started when we had planned to, it would not have been nearly as abundant.  At this point we are wondering why we haven’t done this earlier and are thinking mid-June to mid-November might be the wave of the future. We will be definitely looking for your opinions on this matter at the end of the season. Thanks for being flexible and supportive of our late season start up. You passed your first test for being high quality CSA members.

Even though we plant virtually all year long, last week was probably our biggest planting week of the year. That week usually occurs a couple of weeks earlier than it did this season, but things are in the ground and, with sunshine, good things will happen. Now is a great time to wander around the farm: plants are young, succulent, and vibrant.  We are not having any organized events until later in the season, but we have maps for self-guided tours, and you are warmly invited to drop on by.

By way of events, we are going to be bringing back the work party scenario for those of you who would like to put a little of GTF’s finest dirt under your fingernails. We will also have a big harvest party around pumpkin time. Last year’s pumpkin crop was a long delayed afterthought and pretty much a total bust. We have them in the ground right on time this year! Enjoy your first box and plan on a great summer of eating and trying new recipes.

Welcome from Lisa

Hello from Lisa! I’m your new CSA coordinator. Let me share a little Winter overview and my little story of how I landed here at the farm. We had a pretty good winter (despite the late cold rains), and now we’re gearing up to kick off this season. It seems as though the rain started late and went on longer this year, because as I recall, January was quite nice. In the meantime, the Johns (John E, B, and P) and some of the crew managed to build a new office basically upstairs from the old office. I was amazed at how fast they put the whole project together – not to mention it looks great! We were all ready and moved upstairs by the middle of March.

Meanwhile, I spent most of my winter milking a couple of cows down the road and working on the CSA registration. It was quite meditative to milk the cows. I thoroughly enjoyed making lots of cheese, butter, and yogurt. I may be able to continue this hobby through the season, but I won’t have near as much time to devote to it!

It’s hard to believe that this will be my fourth full season working here at the farm. I remember when I was just traveling through for a couple of months back in the summer of 2007. I came to talk to JC, Sally, and John about a possible job. I came straight from Maryland and it just so happens I was staying with some people right here in Philomath for a couple of months. I had never been to Oregon before, and I was taken aback by how nice everyone is here. I remember Sally describing the farm as a ’vortex’  and in my fourth year here. I can definitely agree with that! I’ve been privileged to work with almost everyone here, and they are all wonderful. It’s so nice to have a family here. With that being said, I would like to welcome all of you to the GTF family, and I’m sure we are going to have a great season!

Logistics

I would like to remind everyone to bring their own bags or container for transferring the veggies into so that you can leave the blue tubs with us! Also, please notify me a week in advance when you are going to miss a week so that you can receive your credit. Remember we allow up to 2 credits throughout the 22-week season. Salad members, I would also like to emphasize that “salad addicts” get salad every week and “salad lovers” get salad on the 1st and 3rd full weeks (Monday-Sunday) of each month. The check off sheet will indicate if it is a “salad lovers” week.

What’s in the box?

  • 1.5 lb Colorado Rose Potatoes ($5.25) – Best steamed or fried.
  • Baby Onions ($2.50) – Enjoy raw or cooked, a great addition to any salad, stir-fry or soup. Chop onion tops and add to soft cheese, salad, soup or stir fry.
  • Spinach ($2.50) – Eat raw as salad or gently cook until they wilt, go great with garlic
  • Dill ($1.00) – Goes great with potatoes or cucumbers
  • Mustard Greens Bunch ($2.50) – Sauté or braise with olive oil , garlic and salt, they go great in stir fries or cooked with beans.
  • Carrots ($3.00) – Soups, stir-fried, raw to snack on.
  • White Turnips ($3.00 ) – Each raw on salad or see recipe.
  • Red Leaf Lettuce ($2.00) – Great for salad or on sandwiches.
  • Green Garlic ($1.00) – See recipes.
  • 1 Cucumber ($1.00) – Eat raw on salad, marinate in dressing below.

 If you were shopping at the market, the total cost of this box would be:  $23.75

Recipe Suggestions

Salad Dressing

Salad dressings can either make or break a meal or dish. However, they are simple to make and quite versatile. The basis is always an acid and an oil or lipid. You can add various additions such as honey, mustard, herbs, garlic, shallots, or whatever your heart desires. Be creative! I’ll share with you a simple salad dressing to start with, but it goes well with a lot of different veggies.

Lemon-Garlic Dressing

1 lemon (meyer lemon if available)

Pinch of salt

2-3 cloves green garlic, chopped

1/4 cup extra virgin olive oil

  • Squeeze juice out of the lemon and into a small bowl. Take any seeds out.
  • Chop garlic and add to lemon juice, add pinch of salt.
  • Whisk olive oil in and season more to taste. If it’s bitter add a little honey.

This dressing will go great with the cucumbers, add dill to the dressing if you want! It would also go well with the white turnips,  carrots, spinach, and red leaf lettuce.

Roasted White Turnips

The first time I ate these turnips I vowed to never cook them because they are so good raw. Then, just this last year I ate them roasted, and man they are scrumptious roasted too.

1 bunch white turnips

2 Tablespoons olive oil

Pinch of salt

Pinch of red chile flakes

2-3 cloves green garlic, chopped

  • Preheat your oven to 400 degrees.
  • Chop white turnips off of greens and set greens aside.
  • Chop turnips in half  if small or in quarters if large.
  • Toss with olive oil and salt,  place into pan and in the oven.
  • Chop turnip greens into strips, and set aside.
  • After turnips have roasted for about 10 minutes, add turnip greens, a pinch of chile flakes and chopped garlic.
  • Allow to roast for another 3 minutes or until turnips are roasted to your liking.
  • For even better results try blanching white turnips first. Add Parmesan cheese on top to kick it up a notch.

Announcement from Wild Garden Seed

Our Own Frank Morton still has some spaces in a seed saving workshop on Saturday June 25th from 9 a.m.-5 p.m. Here at GTF. He is gearing this workshop towards home gardeners interested in seed saving. The cost is $120 including lunch catered by the chefs here at the farm. You can sign up online by going to www.wildgardenseed.com. If you have any questions, e-mail Anaka at anaka@wildgardenseed.com

CSA 2010 – Week 7: Small Town, USA

Philomath, Oregon

Year-round population of about 4,500. We have a library, post office, diner, bar, a great annual rodeo, and a museum that spotlights local history. There used to be one main street that split the town, but now there are two, one going in each direction. Other then that, not much appears to have changed in the last couple of years. The schools are still full of kids, and even though the economy is down, most of the small businesses managed to keep their doors open. Sounds ordinary, right? Classic small town America. But when compared with overall rural growth trends, its really not. All over the United States, small towns like this are packing up their bags and dragging their feet into the urban sprawl of the nearest big city, but strangely Philomath is growing – its population is up 17% since 2000. What is the glue that holds small towns like this together? And why are so many place like it falling apart? Maybe its not glue that sticks communities together, but food.

Canned goods, honey and herbal supplements come from local Willamette valley producers

In what we always seem to idealize as the golden years in our nation’s history, the 1950’s, about 12% of the total labor force claimed farming as their principle occupation. The total number of farms back then (as counted by the government) was 5,388,000. In the last 50 years that number has fallen to where it is today; now less than 1% of the labor force claim farming as the way they make their living, and the overall number of farms in the United States is about 2 million. Could this shift away from small scale farming be a big factor in the break-up of so many small communities?

Kali Lamont stocks produce at the farm stand.

While I don’t completely believe that the sole reason for this small town’s growth is Gathering Together Farm, I think it is undeniable that the presence and success of our farm has and will continue to build community support and connections that positively effect the area. Communities are built on issues of common ground or interest, such as local politics, or town development. But farms affect us on a level that goes beyond our petty differences: they produce food, and everyone has to eat. The greatest obvious commonality in a small town is the fact that the food source is shared. John and Sally have farmed here since 1987; they have sent their children to school here; they know their neighbors, fellow business owners; they know their customers; and in return everyone knows them. I think this investment in community goes beyond economic or demographic growth. It fills a need that we don’t always recognize because it is rapidly disappearing: the practice of looking out for the best interest of the people you share space with.

Regular customer Irene picking up GTF sausage, a favorite among her grandchildren.

Take our Farmstand for example. The diversity of local products reflects how community bonds are strengthened. Of course we sell vegetables that are grown on the farm, but there are also fresh eggs and cheese from neighbors, free range meat from several local providers in the greater Corvallis area. Canned goods from Sweet Creek farms, seeds from our sister company, Wild Garden Seeds, wines from local vineyards, and honey from both Blodgett and Corvallis. The list goes on, but the point is that all the people who produce these products have something to bring to the table. These small producers are given a venue to sell their wares, and we in turn have something special and unique to offer to the public that we otherwise would lack. When people help each other out like this, everyone benefits. It’s a lot harder for communities to fall apart and individuals within the community to fail, because people are literally invested in the health of a community, because of this they will go to greater measures to make sure that both issues and people aren’t falling through the cracks.

One of the original activists for a local food movement, Wendell Barry wrote on the idea that farming should be done by the measure of nature, that is, the nature and history of a place. This means that farmers tend farms that they love, farms that are small enough to know and to love, using tools and methods that they know and love, in the company of neighbors they know and love. Historically farming has been at the heart of small communities, and neighbors whose efforts help to feed other neighbors are going to care a lot more about each others’ well-being. With society changing like it is, it seems most communities could use a whole lot more of this food for the heart.

Devon Sanders, CSA Coordinator

What’s in the box?

  • 2 medium Siletz Tomatoes
  • Pint of Blueberries – Thank you Wilt Berry Farm, Corvallis, OR.
  • 1.5 lbs Yellow or All Red Potatoes
  • 2 Cucumbers – See recipe.
  • Carrots
  • Basil
  • Beets – See recipe.
  • Romaine Lettuce
  • Baby Onions – You can use every bit of these onions, from bulb to the tasty green tops, just slice then into little rounds, sauté, or sprinkle on top of potatoes, eggs, or salads.
  • 2 Zucchinis
  • Summer Squash – You should have one of either the cocozella (a long striped green variety), magda (pale green and eggplant shaped), yellow crook neck, yellow patty pan (resembles a space ship), or zapallito (a round green variety).

Recipes:

Veggie Salad Wraps

These wraps are so easy to make, plus  they are light and refreshing on hot days when you don’t feel like turning on the stove. All you need are spring roll rice papers or wraps, which you can find in almost any Asian market, or co-op, or even the Asian foods aisle of many grocery stores. They are made out of rice flour, so no cooking is necessary. Just soak one at a time in a shallow container of luke-warm water (I use a pie pan) for about 15 – 20 seconds, until they are soft, but not too soft. Once the wrap is soft, remove it, and move to a flat plate to add your filling, then roll it up. Below are some suggestions for fillings, but you can put whatever you like in them. To really fancy them up, try shrimp and chopped mint, or cilantro on top of what I’ve suggested below.

The number of  wraps you want to make will affect the amount of veggies needed. The below suggestions will make between 10 and 15 wraps depending on size.

4-5 carrots (grated)
2 cucumbers – sliced into long thin strips
Green tops of one bunch of baby onions, chopped into 1/4 inch rounds
One head of lettuce, shredded thinly
Your choice of dipping sauce – Spicy peanut is my favorite

Place a line of veggies down  the center of one of  your  pre-soaked wraps, just like a burrito, leave about one inch on either side, and enough space on the top and bottom to roll closed. Carefully fold the bottom of the rice paper wrapper over the vegetables. Turn in the sides and keep it rather tight as you continue rolling up from the bottom.  Slice in half and serve with dipping sauce.

Roasted Beet and Beet Green Salad

1 bunch beets with greens
1/4 cup olive oil, divided
2 cloves garlic, minced
2 tablespoons chopped onion
salt and pepper to taste
1 tablespoon red wine vinegar
a sprinkle of feta cheese
a sprinkle of chopped green onion tops

  • Preheat the oven to 350 degrees.
  • Wash the beets thoroughly, leaving the skins on, and remove the greens. Rinse greens, and set aside.
  • Place the beets in a small baking dish or roasting pan, and toss with 2 tablespoons of olive oil.
  • Cover, and bake for 45 to 60 minutes, or until a knife can slide easily through the largest beet.
  • When the roasted beets are almost done, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat.
  • Add the garlic and onion, and cook for a minute.
  • Tear the beet greens into 2 to 3 inch pieces and add them to the skillet.
  • Cook and stir until greens are wilted and tender.
  • Season with salt and pepper.
  • Cut beets into bite sized pieces, mix with greens and vinegar, this is great warm or cold,  garnish with a sprinkle of feta cheese, and onion tops. Yum!

Tomato, Zucchini Caprese Salad

2 vine-ripe tomato 1/4-inch thick slices
2  thinly sliced zucchini
1 pound fresh mozzarella, 1/4-inch thick slices
1 bunch (or a little less) fresh basil
Extra-virgin olive oil, for drizzling
Coarse salt and pepper to taste

  • Layer alternating slices of tomatoes, zucchini, and mozzarella, adding a basil leaf between each, on a large, shallow platter.
  • Drizzle the salad with extra-virgin olive oil and season with salt and pepper, to taste.