2019 CSA – Week 4: Solanaceous Siblings: Eggplant & Hierba Mora

CSA Newsletter – Week 4

Solanaceous Siblings: On Eggplant & Hierba Mora

Hi folks! These boxes are getting fuller and fuller by the week, a sure sign that summer is officially ramping into gear. For solanaceous plants, now is the time to shine. Solanaceae, otherwise known as the nightshade family, is home to a vast variety of sun-loving plants including three items in your box this week—eggplant, peppers, & potatoes.

But those aren’t the only nightshades in our fields! Hierba Mora, a leafy green, is regarded as a common weed on many PNW farms, a nuisance that can become dangerous if allowed to fruit out and produce their tiny toxic black berries. We’ve all weeded our weight in hierba mora, but only the Indigenous folks on the farm know hierba mora.

Hierba mora is one of many wild greens and herbs essential to native diets across the Americas, collectively called quelites. Quelites include hierba mora, verdolaga (purslane), and quintonil (wild amaranth) and so many more traditional foods that are now labeled as weeds, and they are all incredibly nutrient dense and delicious. For hierba mora, simply harvest just when the plant starts to flower, before those pesky little toxic primordial eggplants begin to form. Easy peasy.

After a major quelite harvest last week (aka, a crop weeding), I joined my coworkers after work for dinner. We sat around the table with piles of five different quelites scattered around us, a pot of all the native greens mixed together and stewed in stock until creamy, a jar of home-pickled jalapeños, and a stack of handmade tortillas. Together we ate and laughed at the bulky way the Mam names for the plants tried to escape my lips.

We hear stories of crops so often, we forget to listen for the stories of the weeds and the people who know them. Eggplant and hierba mora are so much more than just a crop and its weed cousin. They are bodacious solanaceous siblings, both beautiful and one in the same.

Laura Bennett

Table of Box Contents

  • Eggplant— See recipe below for deliciousness >>>
  • Broccoli—What what!? Broccoli is in the house! As one of the most common (and often only) vegetables on tables in American households, broccoli can seem constantly abundant and available, as our globalized and industrialized food system provides it year-round. But broccoli is actually an incredibly seasonal gem, available locally in late spring/early summer and again in fall. Enjoy this tight bundle of fleeting brassica florets while we can!
  • Green Bell Pepper—If you’ve heard the rumors, they’re true—green bell peppers really are just unripe sweet colored bell peppers. We plant orange, red, and yellow bells and simply harvest both the ripe and unripe fruits. Green bells aren’t nearly as sweet as fully ripened colored bells, but they are firm, crisp, and mild, perfect for stuffing, frying, and munching raw with dip.
  • Carrots
  • Summer Squash—This week you’ve got a couple of zukes and a rogue mixed squash or two. All summer squash can be cooked similarly, on the grill or in the pan.
  • Huckleberry Gold Potatoes—These have been our favorite down at the farm for the past couple of years. You get all the fun purple color of the skin and the antioxidants that go with them, in addition to the buttery & waxy yellow flesh
  • Cucumbers
  • Romaine Lettuce
  • Cilantro—Can be more than just garnish!
  • Boysenberries—These are a unique cross between raspberries, dewberries, and loganberries, and they’re the only type of black berry we grow. We grow two varieties, one shiny, one fuzzy, and both are stupid good.
  • Bulb Onion, dried


Marinated Teriyaki Eggplant

“Sweet, sticky and salty marinated teriyaki eggplant! Grilled to perfection this vegan Japanese
recipe is quick and easy and tastier than take out!”—
Adapted from https://cupfulofkale.com/vegan-marinated-teriyaki-eggplant/


  • 2 Eggplants

Teriyaki Marinade

  • 1/2 cup Soy Sauce
  • 1/4 cup Mirin
  • 1 Tbsp Rice Wine Vinegar
  • 1-2 Tbsp Brown Sugar (or honey)
  • 1 inch Ginger Root, grated
  • 3 cloves Garlic, minced

To Serve

  • Short Grain Rice
  • Sesame Seeds
  • Spring Onion


  1. Whisk the sauce ingredients in a bowl, making sure the sugar is dissolved.

  2. Cut the eggplant into small chunks, place in a large bowl and then pour the marinade over the top. Stir and make sure it is all coated, set aside.

  3. Let marinate for at least 20 minutes, stirring a few times.

  4. Place a griddle pan on the hob over medium-high heat. Once hot place the marinated eggplant in.

  5. Pour over any excess marinade over the top whilst cooking. You may need to do it in two lots so you can keep the first lot on a low heat in the oven.

  6. Cook for a few minutes on each side until brown and starting to char from griddle lines.

  7. Serve straight away with rice or as a side and top with sesame seeds and sliced spring onion!

Recipe Notes

LB Note—It’s super easy to make this teriyaki marinade, but I just wanted to say, it’s totally okay to buy a teriyaki sauce if you’re short on time this week.


Simply Cilantro Vinaigrette


  • 1 huge bunch fresh Cilantro (2 cups packed)
  • 1/2 cup Olive Oil
  • 2 tbsp White Vinegar
  • 1 clove Garlic
  • 1 tsp Kosher Salt
  • 1/2 tsp Red Pepper Flakes
  • 1/4 to 1/2 cup Water, if needed


  1. Blend everything up for about a minute until smooth. Add the water if you need more valume in the blender to make it run smoothly. Season to taste!

  2. PUT ON EVERYTHING! I actually do mean everything. (Ex: Salad! Eggs! Crispy Potatoes! Etc.) So delicious.


Crispy Buttery Smashed Potatoes

Adapted from the Portland Farmers Market Cookbook by Ellen Jackson


  • 2 lbs Potatoes, unpeeled
  • 2-3 tbsp Olive Oil
  • 4 tbsp Butter, melted and divided
  • 1 tsp Garlic, minced
  • 2 tsp Herbs of your liking, finely chopped
  • Salt & Pepper to taste


  1. Add the potatoes to a large pot and cover them with cold water by several inches. Generously salt the water and bring it to a boil over high heat.

  2. Reduce the heat to a simmer and cook the potatoes until just before they are fork-tender, about 10 minutes. Drain the potatoes in a colander and let them cool for 10 minutes.

  3. Preheat the oven to 425 degrees F.

  4. Lightly coat a baking sheet with the oil. Evenly space the boiled potatoes out across the sheet and, using a small glass or a fork lightly coated with oil, gently flatten each potato by pressing down until it mashes into an oblong shape.

  5. Brush the potatoes generously with 2 Tbsp of the melted butter, sprinkle them with salt and pepper to taste, and bake them for 10 minutes. 

  6. Add the garlic and herbs to the remaining 2 Tbsp butter, brush the potatoes again, and bake until they are golden brown and crispy, about 8-10 minutes more.

CSA 2019 – Week 3: Summertime Salad Seduction

CSA Newsletter – Week 3

Summertime Salad Seduction

Many of us grow up thinking that salads are one thing. I grew up thinking salads were crunchy iceberg lettuce, cherry tomatoes, and croutons. They may have been served with the occasional red onion crescent, or perhaps a sliced bell pepper, but aside from this, they didn’t stray far.

But salads can be so much more than just lettuce and tomatoes! Salads exist on a spectrum. Anything can be a salad really. It’s a big bowl of stuff mixed together. You’ve just got to figure out what stuff you like to mix together.

For me, I love salads with cheese and nuts. I’ll mix together apples, turnips, cheese chunks, crumbly cheese, walnuts, sunflower seeds, craisins, avocado, salami, and lastly, I’ll toss in some greens and a ton of fresh herbs. I do buy dressings sometimes, but I try to make my own when I can, which isn’t as hard as it seems. I just mix together an oil with an acid and some salt & seasonings in the big salad bowl before adding all the stuff in and tossing it around. It’s always good and it’s a one bowl meal. That’s the dream! Yes, salads can be meals! At a time of year when nobody wants to spend time inside cooking on a
hot day, salads are the perfect meal to make. By adding a protein—beans, meats, cheeses, and/or nuts—to any combination of vegetables (both
roasted & raw), greens, and fruits, you can create incredibly filling and diverse, nutritious meals.

Salads embrace diversity. They are one of the few dishes that allow you to get away with mixing a ton of different ingredients together without losing their individual uniqueness in both flavor and texture, but rather all playing off each other like an orchestra. Forest Gump said life was like a box of chocolates, but I like to think of mine as a bowl of salad. Eat well, veggie lovers!

Laura Bennett

Table of Box Contents

  • Lacinato Kale—also known as black kale, is our bestseller at markets. It has a rich nutty flavor, its round leaves are particularly easy to chop, and its rumply leaves form the perfect nooks and crannies for oils and salts to snuggle up in. These rumples are what make Lacinato Lacinato and are a result of breeding savoy cabbage with kale through decades of meticulous selection. >>>
  • Red Beets—Beets tend to be everyone’s favorite vegetable to hate. I know, I used to be a beet-hater myself. But I’ve been exposed to some pretty
    amazing beetsperiences over the years that have changed my mind. They’re amazing roasted/steamed & added to salads with cherries, crumbly cheese, & nuts! Blend a few roasted/steamed beats into any hummus for a bright pink magic dip. And they’re delicious in a slaw! Also, beet greens are like chardy spinach, so good! >>>
  • Italian Parsley—We don’t tend to use parsley on a regular basis, but it’s quite the delicious versatile herb. Make it tangy alongside lemon juice over roasted
    red potatoes. Make it sweet in a slaw or dressing. And as it gets warmer and salads become the perfect dish, I always encourage people to chop up a solid 1/3-1/2 bunch of an herb into every salad—parsley’s great for that too.
    Its sweet flavor also marries quite with balsamic. >>>
  • Summer Squash—Grill ‘em, roast ‘em, fry ‘em, slice ‘em up raw and enjoy ‘em in a salad! >>>
  • Dark Red Norland Potatoes—Potato salad!
  • Cucumbers—Cucumber salad!
  • Red or Green Oak Lettuce—Lettuce salad 🙂
  • Green Kohlrabi >>>
  • Scallions—A pungent punch for any salad
  • Romano Beans—well, for most of you! The rest of you will get a surprise this week, and beans later.


Beet & Kohlrabi Slaw with Pistachios & Raisins/Craisins

Adapted from Six Seasons by Joshua McFadden (chef & owner of Portland’s own Ava Gene’s and Tusk)


  • 2 cloves Garlic, smashed & peeled
  • 1/2 cup Golden Raises (or Craisins/any fruit)
  • 2 tbsp White Wine Vinegar (or any acid)
  • 1 bunch Beets; mix of colors if you can
  • 1 Kohlrabi, peeled (if skin seems tough)
  • 2 tbsp Lemon Juice, fresh
  • 1/3-1/2 bunch Italian Parsley, stems included!
  • 1/4 cup lightly packed Mint (optional)
  • 1/2 tsp Dried Chili Flakes
  • Salt & Pepper
  • Olive Oil
  • Pistachio Butter (or any nut butter)


  1. Combine the garlic, raisins, and vinegar in a large bowl and let sit for 1 hour (or just mix it up and keep going).

  2. Grate the beets & kohlrabi on the large holes of a box grater or cut into fine julienne. Yes, your hands will get stained, but the color fades quickly.

  3. To the garlic-raisin, vinegar mixture, add the beets, lemon juice, most of the parsley & mint (save the rest for finishing), and chili flakes. Season with 1.5 tsp salt and lots of black pepper and toss. Let it sit for about 5 minutes and then taste—the slaw should be tart, spicy, peppery, and sweet. Adjust the seasoning, if necessary, then add ¼ cup olive oil. Toss and taste again.

  4. To serve, plate and top with the slaw. Finish with reserved fresh herbs and a drizzle of olive oil. Enjoy!

Recipe Notes

*Remember! Feel things out as you cook, don't fret about specific measurements. 🙂


Zucchini Ribbon Salad

“These are some zucchini ribbons & radicchio over ricotta and they’re topped with a warm garlic scape oil, feta, toasted breadcrumbs, and a squeeze of lemon. Cooking in the summer is fun and easy!!!”

—Adapted from @saratane, food editor at @thefeedfeed


Kale Caesar Salad with Roasted Garlic Parm Chickpeas

Adapted from http://studiobaked.com/2018/12/kale-caesar-saladwith- roasted-garlic-parmesan-chickpeas


Caesar Dressing (follow link above for recipe)

For the Roasted Garlic Parmesan Chickpeas

  • 1 can (15oz) Chickpeas, drained, rinsed in colander in sink, & pat-dried on paper towel
  • 1 tbsp Olive Oil
  • 1 clove Garlic, minced
  • Salt & Pepper to taste
  • Pinch of Cayenne
  • 1/4 cup Parmesan, grated

For the Kale Salad

  • 1 large bunch Kale
  • Caesar Salad Dressing
  • Roasted Garlic Parm Chickpeas
  • Extra Parmesan for topping
  • Lots of freshly ground pepper


  1. Wash & dry chickpeas, toss w/ oil, garlic, salt, pepper, & cayenne. Add parm, drizzle more oil if needed, & bake on tray 30- 40 min on 400. Shake pan regularly to avoid sticking. Set aside.

  2. Either tear kale leaves into bite-sized pieces or squeeze the bunch up and slice into thin strips for easy chewing. In a bowl, toss the kale w/ the dressing & massage into the leaves to tenderize them. Add the roasted chickpeas & top with grated parmesan. Yum!

We’d love to see what you’re doing with your CSA box! Tag us on social media @gatheringtogetherfarm!
Facebook: @GatheringTogetherFarm  |   Instagram: @GatheringTogetherFarm
#gtfcsa      email: csa@gatheringtogetherfarm.com


CSA 2019 – Week 2: Getting Vegucated: on Kohlrabi

CSA Newsletter – Week 2

Getting Vegucated: on Kohlrabi

Once upon a time there was an ancestral brassica—not quite a cabbage, or a kale, or a radish, but some leafy looking thing with a sulfurous flavor. Over many years of traditional breeding and selecting the best plants, humans brought the vegetables into existence that we have today, some that we are very familiar with such as broccoli and cabbage, and others that we aren’t so familiar with such as kohlrabi.

There is only so much energy in a plant that can be allocated. For the lovely bunched radishes in your box, the majority of the energy is allocated to the root. For kale, the energy goes to the leaves. And for the strange alien creature that is kohlrabi, the energy gets prioritized to create an enlarged and
sweetened stem. Kohlrabi is not a root that grows beneath the soil, but rather an enlarged stem that sits right on top of the soil as it grows, legs criss-crossed, soaking up the sun.

Kohlrabi come in a variety of sizes and colors, ranging from purples to greens to whites. They have an incredibly refreshing crunch much like jicama, with the sweetness of a hakurei salad turnip, and a flavor reminiscent of a crisp broccoli stem. It’s wonderful in slaws, salads, or thinly sliced with a sprinkle of salt and a drizzle of lemon juice.

Best, Laura Bennett


Table of Box Contents

  • Kohlrabi
  • Dill
  • Swiss Chard
  • Summer Squash— or what I call “summer butter” are back in season! Remember, when cooking on the stovetop wait to salt until after cooking to avoid the mush madness.
  • Nicola Potatoes—waxy & buttery delicious perfection
  • Sweet Slice Cucumbers—these favored bumply beauties win the crunch & flavor test every time!
  • Bunched Carrots
  • Fresh Bulb Onions
  • Green Butter Lettuce
  • Fresh Garlic—at this time of year, garlic is still quite green. No need to peel or bother with this garlic! You can easily chop up the whole head, removing the thin woody stem. Best thing about June!
  • Bunched Radish


Cucumber, Strawberry & Arugula Salad with Poppy Seed Yogurt Dressing

Adapted from https://thefeedfeed.com/paleoglutenfreeguy/cucumber-



For the Poppy Seed Yogurt Dressing

  • 3/4 cup Plain Unsweetened Yogurt
  • 1.5 tbsp Extra Virgin Olive Oil
  • 1 tbsp Vinegar of choice or lemon juice
  • 3/4 tsp Poppy Seeds
  • 3/4 tsp fine Sea Salt

For the Salad

  • 1/2 cup Pecan Halves, roasted or toasted
  • 1 lb Strawberries, halved or quartered
  • 1 Cucumber, sliced thin or in chunks
  • 1 small bunch Fresh Dill, minced
  • Salt & Pepper to taste


  1. Mix all dressing ingredients together, either shaken in a mason jar, or whisked in a bowl. Set


  2. Toast pecans for 5ish minutes in a dry skillet on medium-high heat, then roughly chop and set aside.

  3. Chop arugula or radish tops (if they’re not too hairy), cucumbers, strawberries, and dill, saving

    some sprigs aside to sprinkle on top.

  4. Pour dressing over and mix thoroughly! Enjoy


Rainbow Chard Frittata

Adapted from https://thefeedfeed.com/famtotable/rainbow-chard-frittata


  • 12 Eggs
  • 2 tbsp Olive Oil
  • 1 Onion, diced
  • 1 head Fresh Garlic, diced
  • 1 bunch Rainbow Chard, chopped
  • 2 pinches Salt


  1. Preheat the oven to 400 ̊F. In a mixing bowl, beat the eggs and add a pinch of salt.

  2. In a large non-stick skillet gently sauté the onions in the oil until translucent, or about 10 minutes. Add the chopped rainbow chard and allow to wilt. Season to taste.

  3. Add the eggs and gently mix together. Bake in oven for about 20 mins or until the eggs have set.

  4. For an extra touch, place under a low broil for a few mins to lightly brown the top. Be careful though, it will burn quickly if not watched!

CSA 2019 – Week 1: Seasonal Eating with Gathering Together Farm

CSA Newsletter – Week 1

Seasonal Eating with Gathering Together Farm

Welcome back! Welcome for the first time! Welcome to seasonal eating with Gathering Together Farm! We are so excited to embark on this food journey
with you. And we cannot thank you enough for your membership support this season. Our CSA program is crucial to the functioning of our farm, with funds
coming in just in time to buy seeds and prepare for the season to come. Not a day goes by that we are not grateful for your support, and we send these
veggies to thank you from the bottom of our hearts.

Each week you will receive a bountiful box of the highest quality veg from our farm, in addition to one of these handy dandy newsletters. Noticing what’s in season when, we can get more in touch with the rhythm of eating in the Pacific Northwest. These letters are designed to help guide you through the seasons, keep you in touch with life on the farm, and provide you with recipe ideas. I’m not a huge fan of recipes and exact measurements and all that jazz, so I invite you to use these recipes as inspiration, start getting in touch with your senses, and feel your way through the cooking process. Messiness & creativity are essential ingredients!

It’s going to be a nourishing season of eating and learning, of boxes packed to the brim with produce, and of stories and lessons gleaned from a life intimately intertwined with the sun and the soil. With summer about to burst into action, this week down at the farm we’ve been busy transplanting all the winter squash babies that will feed us come fall! To farm is to always be looking ahead while maintaining focus on the ground in front of you.

Welcome to the GTF community! Be sure to come visit us at our farmstand and restaurant this season!

Sincerely, the CSA Team—Owners John & Sally, Joey
the Business Manager, your CSA Manager Will, and
yours truly, Laura, your own farm-to-table vegucator.

Table of Box Contents

1 ½ lbs. Fava Beans— What may seem like a spongy alien bean pod is actually an incredibly delicious and versatile June gem. They can be prepared in many ways, ranging greatly in prep time. 1. Shell beans and remove each individual skin to reveal pure sweet beans from within. 2. Keep the skins
on & sauté up for a nearly just as delicate and delicious experience. 3. My personal favorite option is to fry, grill, or roast the full pods and dress with a little oil and salt, and enjoy them like edamame. It’s less work, it’s fun to
eat the beans from the pod, and they’re crazy delicious!
4 Stalks Rhubarb—Of course rhubarb is excellent in desserts, giving a sour pectin punch to any fruit pie, crisp, or galette. But it can also be used as a tart pop in savory dishes like cranberries, raw in a salad, or cooked down to a compote/sauce and served alongside meat or meat substitutes.
Romaine Lettuce—It’s crisp, it’s fresh, it’s lettuce in June after a long winter of root crops!
White Russian Kale
2 lbs. Colorado Rose Potatoes—These red-skinned, white-fleshed New Potatoes have been freshly dug from the ground rather than procured from storage. They’re particularly moist w/ delicate skins, perfect for roasting up
or boiling.
2-3 Cucumbers—Even more exciting than lettuce are cucumbers! There’s nothing like that first bite into a crisp, watery cucumber of the season. With the hot weather, our cukes have burst into production the past few weeks.
Chives—Mince these up


Smashed Potato Salad w/ Herb Vinaigrette (or Pesto)

This recipe is amazing!!! It is also crazy delicious tossed with pesto rather than an herb vinaigrette!

Use what you’ve got and get creative. Follow the link to watch the lovable chef Jake Cohen prepare

this dish. Adapted from https://thefeedfeed.com/jakecohen/smashed-potatosalad-



  • 2 lbs Small Potatoes, scrubbed
  • Kosher Salt, to taste
  • 1/2 cup Olive Oil, divided
  • 1/2 cup Parsley, chopped
  • 2 tbsp Mint, chopped
  • 2 tbsp fresh Thyme leaves, minced
  • 1 tbsp Dijon Mustard
  • 1 tsp Granulated Sugar
  • 1/4 tsp Crushed Red Pepper
  • 1 Lemon, zested and juiced


  1. Preheat oven to 450°F. In a pot, add potatoes and cover with cold water.

    Season with salt and bring to a boil over medium-high heat. Cook until tender

    when pierced with a knife, 10-12 minutes. Let cool slightly, then using the bottom

    of a measuring cup or glass, smash each potato until ¼-inch thick.

  2. Transfer smashed potatoes to a sheet pan and toss gently with ¼ cup of

    the olive oil and salt. Roast, flipping halfway through, until golden brown and

    crisp, 35-40 minutes.

  3. Meanwhile, in a medium bowl, whisk together remaining ingredients

    with remaining ¼ cup olive oil until smooth. Adjust seasoning with salt.

  4. Transfer potatoes to a bowl and spoon dressing on top, then serve.

Grilled, Roasted, or Pan-Fried Favas

This is such a simple food to prepare, you really don’t need a recipe. Whether you grill, roast, or pan fry your fava bean pods, you basically turn the heat up medium-high to high and cook each side so that it’s golden or a bit charred. I mean, you want the beans inside cooked too, so it needs to take a good 3-8 minutes. If you fried or roasted them in a little oil, just salt them once removed from the pan. And if your grilled them, feel free to salt and serve with or without the addition of olive oil. Eat with your fingers!

Rhubarb Chutney

Adapted from https://cooking.nytimes.com/recipes/7308-rhubarb-chutney


  • 4 cups Rhubarb, coarsely diced
  • 2 cups Light Brown Sugar (or honey to taste!)
  • 1/2 cup Lemon Juice
  • 1/2 cup Cider Vinegar (optional)
  • 2 Tart Apples, peeled and coarsely diced (optional)
  • 1 cup Raisins (optional)
  • 3 tbsp Fresh Ginger, minced (optional)
  • 10 Black Peppercorns (optional)
  • 4 Whole Cloves (optional)


  1. Place the rhubarb, sugar, and lemon juice in a heavy saucepan. Bring to a simmer and add the remaining ingredients.

  2. Continue to simmer 20 minutes or so, until the rhubarb is tender but still holds its shape.

  3. The chutney will keep for many months in the refrigerator. For pantry storage, transfer the mixture to sterilized jars, seal with sterilized lids and process five minutes in a boiling water bath, or alternatively, place the hot mixture in freshly sterilized jars, seal the jars with sterilized lids and invert the jars on the counter top for five minutes. (This is a new method that has proved safe.)

CSA 2019 – Registration is open!

We are now accepting 2019 CSA memberships!  Sign up now to receive 21 weeks of local, delicious, organic produce straight from our farm to your table.

CSA stands for Community Supported Agriculture. It is a grassroots movement to bring consumers into a closer relationship to their food producers. Also, by purchasing your CSA share now during the winter or even in early spring, you’ll give our farm more of an income during the winter months when produce is sparse, which helps us to pay for seeds, soil, and supplies for the coming year. Our gratitude to you for this support is beyond words. 💗 We’ll do our best to showcase our wide variety of incredible produce in each box during the CSA season to make it worth your while. 

We look forward to sharing this next season of organic bounty with you!

Sign up here:  https://www.gatheringtogetherfarm.com/csa-registration