CSA 2011 – Week 11: Melon and Tomato Tasting Recap

Well, the delayed heat finally set in last week to help ripen up our outdoor tomatoes and peppers along with our melons too! The melon and tomato tasting was a success as well. About five families showed up to try our offerings, and we took a tour of the farm in the big red truck!

I even learned some new information. For example, we have been having issues with spider mites in the summer for the past couple of years because they thrive and readily reproduce in hot, dry weather. John explained to us that they came up with a new solution this year: running a sprinkler periodically to keep the humidity up. And it works!

We also got a chance to look at the Wild Garden Seed lettuce field. It looks like they have started to harvest some plants out there that were laying down on some white cloth. This time of year the lettuce seed field is just beautiful. Most of the 4-5 foot tall plants are still glowing red, green, purple, or a combination of the three and a lot of them are displaying their white fluffy seed heads. It looks like nothing you’ve ever seen before. Just think, each of those plants will produce hundreds of little lettuce seeds that will then produce more and more lettuce or seed, and it will just continue on and on! We will be having a fall potluck and tour, date to be decided. We’ll keep you posted on that.
Lisa Hargest– CSA coordinator

Words from Sally:
I hope your weekly box is nourishing you and your family. It feels as if the GTF bounty has finally kicked into gear. I think I have “stressed” about this year’s box more than any other year. Again I want to thank you for accepting the challenge of eating with the season or whatever that particular season offers. Joelene, Dan, and I have started to pick the 2nd planting of watermelons as the 1st planting got eaten by our local crow mob. We have four plantings, so be looking for melons in your upcoming boxes. We would love to hear about some of your creative menus from your CSA box!

Enjoy your vegetables!

What’s in the Box?

1.5 lb Potatoes (nicola)– Steam, roast, or mash. These are versatile. (see recipe)

Carrots, bunched – They are great raw, on salad, slaw or stir fried.

2 onions (1 Big Alsea craig white onion, 1 superstar)– Chop the onions and eat raw on salads or soups. They are very good caramelized.

Honey Pearl Melon– Eat just like it is!

1 yellow or orange pepper—Grill, roast, or just eat raw, they are very sweet.

1 Anaheim pepper– Chop raw, and add to salsa, salad, or sauté with summer squash.

1 broccoli – Steam, roast, or grill with salt and olive oil.

2 cucumbers– Chop and add to a salad. Marinate and combine with tomatoes!

1 lb romano, wax, or green beans– Blanch them and then sauté with olive oil, salt, garlic and herbs.

1 globe eggplant– Roast, or pan fry. Try breading and frying for eggplant parmesan.

1 bunch cilantro – Use in salsa, try salsa verde with the tomatillos. It goes well with cucumbers too. (see recipes)

1 garlic – Add to salsa, sautés, or try roasting in skins.

1 jalapeño– Use in salsa, or anything that you would like to spice up!

1 lb tomatillos– Make salsa verde! It’s a wonderful topping for tacos.

Assorted lettuce (oak leaf, romaine, little gem, or crisp leaf) – Make a salad, or add to sandwiches, make lettuce wraps!

Tomatoes (approximately 2 lbs) – Chop raw on salad, or  sandwiches.


Salsa Verde
1 lb tomatillos
1 teaspoon (more or less) chopped jalapeño
1/2 c cilantro, chopped finely
2 cloves garlic
2 tablespoons extra virgin olive oil
1/2 onion, finely chopped
2 teaspoons lime juice
Pinch of salt

Peel the papery outer husks off of the tomatillos. Simmer them in boiling water for 8-10 minutes, and then peel the skins off. Add the cilantro and garlic and then puree in a food processor or blender. Heat the oil over low heat. Stir in the chopped onion, and jalapeño cooking slowly until slightly wilted. Add the tomatillo mixture, lime juice and the salt. Remove from heat right away, then refrigerate until chilled. Serve chilled. Salsa will keep up to a week in the refrigerator.

Broiled Eggplant Slices

1 globe eggplant
Pinch of sea salt
1/2 cup cilantro marinade

Peel eggplant and slice 3/8 inch thick. Sprinkle with salt and let stand 1 hour. Rinse and pat dry. Place on a well– oiled cookie sheet and brush half the marinate on top of the slices . Broil until golden, turn, brush other side with remaining marinade and broil again.

Cilantro Marinade

1 bunch of cilantro
Juice of 1 lemon
3 garlic cloves
1/2 cup extra virgin olive oil
1/4 teaspoon pepper

Mix all of the ingredients together. Refrigerate until needed.

Stuffed Potatoes
6 medium baking potatoes
4 tablespoons butter
1/2 cup crème fraiche or sour cream
1 onion, finely chopped                                                                                     1/2 cup parmesan or cheddar cheese
2-3 tablespoons basil, or parsley, chopped
Salt and pepper

Place whole potatoes in a clay pot, cover and set in a cold oven and turn on to 250 degrees. The potatoes will cook in 2-3 hours depending on their size. Cut butter into cubes and place in a large bowl. When the potatoes are done, cut lengthwise and scoop out soft potato flesh into the bowl with the butter. Mash with a potato masher, mix in cultured cream, cheese, herbs and onions. Season to taste. Spoon the potato mixture back into the shells and return them to a 150– degree oven to keep warm.

CSA 2011 – Week 10: Cold Preparation Ideas

It’s official, it’s August and the heat is finally on. I think that everyone is feeling the pressure. We were able to harvest some of our first planting of melons that the crows attacked a few weeks ago. Meanwhile, we have been swimming in tomatoes, and yes, peppers are here! Hopefully soon we will be getting enough red and orange ones to give you all some of those!

This time of year I try to remind myself that it is normal to be stressed, and also that I am not the only one feeling it. I also tend to enjoy colder foods instead of hot prepared items. So here I will provide some cold preparation ideas for this week’s box. With a little innovation, you can pretty much prepare any vegetable in a cold manner, which is a nice relief in this hot weather. It’s sure hard to eat hot soup in the summer! More on cold soups next week.

Carrot/ Beet Slaw:
1 bunch of carrots, shredded
1 bunch of beets, shredded
1/2 red onion, thinly sliced
This slaw would make a great addition to a sandwich
1/4 cup rice wine vinegar
or wrap, or just eat it plain as a side dish.
1/4 cup apple cider vinegar
1/2 cup extra virgin olive oil
2 Tablespoons stone ground mustard
2 Tablespoons honey
Salt to taste
1/2 cup chopped parsley

*Combine all ingredients and season to taste.

Bean and Potato salad
1 lb bag of green beans
1 lb or so of purple potatoes
1/2 red onion, finely chopped

1/3 cup balsamic vinegar
1/3 cup extra virgin olive oil
2 cloves of garlic, minced
1 tablespoon stone ground mustard
1 tablespoon honey
Pinch of salt

Cut or snap tough ends of beans off. Blanch them in boiling water for about 2-3 minutes. Chill , set aside.

Boil potatoes whole for 20-30 minutes, or until cooked all the way. Cool and then chop into 1-inch cubes.

Combine beans with potatoes, onions, and the dressing. Serve cold.
Note: You may add more or less dressing to your liking, or use more or less vinegar or olive oil depending on how acidic you like your dressing.

If anyone has a recipe they would like to share with everyone else, feel free to e-mail it to me, and I will try to include it in a future newsletter.

*Reminder: CSA tour, melon and tomato tasting this weekend! August 28th, 2-5pm Be there or be square!*

What’s in the box?

1.5 lb Potatoes (purple majesty)– Steam, roast, or mash. These are versatile. (see recipe)

Carrots, bunched – They are great raw, on salad, slaw or stir fried.

2 Onions (1 Big Alsea craig white onion, 1 red) – Chop the onions and eat raw on salads
or soups. (see recipe)

1 Bunch Beets– Shred raw on salad, boil or roast and marinate. (see recipe)

1 Purple or Green Pepper—Grill, roast, or just eat raw. (see recipe)

1 Anaheim Pepper– Chop raw, and add to salsa, salad, or sauté with summer squash.

Assorted Summer Squash – Try them sautéed, grilled, in a soup, sautéed in butter, grated for fritters, or make muffins!

1 lb Green Beans– Blanch them and then sauté with olive oil, salt, garlic and herbs.

1 Bunch Fresh Shallots – chop and sauté in olive oil or butter, use in place of garlic with beans. Try roasted with potatoes, they have a wonderful flavor.

Red Leaf Lettuce – Make a salad, or add to sandwiches, make lettuce wraps.

Tomatoes (approximately 2 lbs)– Chop raw on salad, or sandwiches.

4 ears of Corn– First corn of the season! Grill in husk or steam for a few minutes. Eat plain or add salt and butter.


Peppers and Onions

1 large onion ( add shallots for more flavor), sliced
2 peppers (Anaheim and green or purple would work fine)
1 tablespoon butter
1 1/2 tablespoons extra virgin olive oil
1/2 teaspoon dried fine herbs (oregano, thyme, or sage work well)
2 cloves garlic, peeled and crushed
1/2 cup finely shredded basil leaves
Sea salt and pepper

  • Sauté onions and peppers gently in butter and olive oil for about 45 minutes until soft.
  • Add herbs, crushed garlic and basil and cook another few minutes, stirring constantly. The consistency should be like marmalade. Season to taste.
  • Serve as a side dish or as an appetizer on triangle croutons.

    Variation: Add cooked sausage to the mix and eat all together, on top of some smashed potatoes, or just on a roll with some mustard. Even add some chopped tomatoes towards the end for more flavor!

Stuffed Tomatoes

3 large tomatoes
Sea salt and pepper
2 slices whole grain bread
2 tablespoons butter, softened
2 tablespoons parmesan cheese, grated
1/2 teaspoon fine herbs

  • Slice tomatoes in half around the equator, remove the seeds and place cut side up in a buttered baking dish.
  • Sprinkle with a little sea salt and pepper. Process bread in a food processor to make fine crumbs.
  • Add butter, cheeseand herbs and pulse a few times until well blended.
  • Spread a spoonful of stuffing over each tomato half.
  • Bake at 350 degrees for about 30 minutes.

    Variation: Try using sautéed summer squash in place of bread crumbs, or sauté shallots and add them in as well. A soft cheese goes well in this too.

Week 9 Correction..

Hello everyone,

I just wanted to correct a couple of things that I did not change before I posted the newsletter. One, the lettuce is not only Romaine; there are some other varieties of lettuce that some will be receiving. Also, everyone is receiving more like 2 pounds of tomatoes, not 1.


CSA 2011 – Week 9: If I Had a CSA Box I Would…

I’ve decided to take this week to tell you how I would use all of the produce in a CSA box.
Candy Onions: I would caramelize them like the recipe on the back and then combine them with the sautéed green beans.
Beans: see recipe on back.

Potatoes: Boil them and mash them with butter and cream. You could also chop them into 2– inch pieces, toss in olive oil, salt, garlic and herbs. Roast them at 400 degrees for 30 minutes. Try boiling them whole, let them cool and then grate them to make potato pan-cakes or pan-fried hash browns.

Green Pepper: My favorite way to eat these is grilled or roasted whole until the outside gets slightly charred. You can then peel the pepper or not and add it to a sandwich with arugula-basil pesto, lettuce and tomato.

Squash: Summer squash is wonderful chopped in half, coated with olive oil, balsamic vinegar and salt and then grilled. Another way of preparing it is to chop it into thin strips and toss it in olive oil and salt and roast it at 375 degrees for about 20 minutes or until cooked thoroughly. I also hear that you can grate it raw and freeze it for later zucchini breads. Another CSA member told me she likes to chop the squash and layer it in a casserole dish with cheese and other veggies and bake it!

Cucumber: I like cucumbers raw dipped in hummus or salad dressings of some sort. The salad dressing on the back would be a perfect cucumber dip.

Arugula: Arugula is a tasty salad green. You can eat it raw with dressing (see recipe on back). Another great way to use the Arugula is in pesto with basil. I usually split the basil and arugula half and half so that you get to taste both equally. Their flavors complement each other well. This pesto goes nicely on a sandwich, as a dip or even as the base for a pesto pasta of some sort. I tend to like arugula slightly wilted as well because it cuts the spicy bitter edge that it tends to have. Try it wilted on top of pizza.

Romaine Lettuce: I really enjoy the grilled Caesar salad that I put a recipe for a few weeks ago. Romaine is a great crispy lettuce with a nice mild flavor. It goes well on sandwiches, or as salad. A woman I work with just suggested making lettuce rolls with the large leaves. You could stuff these with some tomato, pesto, and cucumbers. If you’re a meat eater, add some bacon! Mushrooms and cheese might go nicely as well.

Carrots: I enjoy these carrots as they are, raw! I know some CSA members who cut them up into carrot sticks for the week. Try them grated raw with raisins, oil and vinegar.

Basil: I am a huge pesto fan personally, but there are many ways to use basil. In fact, basil is a great addition to an Asian stir fry of squash, green beans, and carrots with soy sauce, sesame oil and seeds, some chili flakes and served over rice. Also, try making a tomato salad, or use in the salad dressing recipe.

Blueberries: Eat them raw, make a smoothie, or add them to pancakes!

Tomatoes: Eat them raw on salad. Combine with pesto. You could even try them stuffed with cheese and herbs and baked at 400 degrees for 20 minutes.

What’s in the box?

…I suppose you just found out. 🙂



Simply Green Beans
1 lb green beans
2 cloves of garlic, chopped
2 Tablespoons Parsley or herbs chopped (optional)
2 tablespoons extra virgin olive oil
Pinch of salt

First take both ends off of the beans simply by snapping and put beans into a bowl. Blanch beans quickly in salted boiling water for about 1-2 minutes. Heat olive oil in a pan and add beans and garlic. Add herbs last and season to taste. For extra flavor add butter at the very end. To spice it up, add some chili flakes.

Candy Onion Compote
2 candy onions, peeled and sliced thinly
1 tablespoon butter
1 teaspoon extra virgin olive oil

Cook the onions in butter and olive oil on low heat for 30 minutes or more. Onions will turn a light brown color and develop a caramel taste. Use this as a topping for most savory dishes. Variations: Add thinly chopped carrots and/or summer squash or green pepper for more variety.

Arugula and Romaine Salad with Roasted Tomato Dressing
1 large tomato or a few small tomatoes
1/4 cup balsamic vinegar
2 cloves garlic, chopped
1/4 cup basil leaves, chopped
1/4 cup extra virgin olive oil
Pinch of salt

Chop the tomato into 3-4 larger pieces, and roast in the oven at 400 degrees for about 30-45 minutes or until somewhat dried out, but not dark. Place tomatoes in a blender or food processor. On low speed, add garlic and vinegar. Drizzle in olive oil, add the basil last and salt to taste.

Use this dressing on top of washed and chopped Arugula and Romaine together. The
romaine will balance out the spice of the Arugula and the sweetness of the dressing will compliment the two. Add the other tomato chopped on top, the cucumber or even blanched green beans.

CSA 2011 – Week 8: Crop Rotation and Irrigation 101

Last week’s discussion with John was so interesting that I decided to follow Joelene Jebbia, our Irrigation manager, around for an hour to learn more about what she does. She began similarly to John, socket wrench in hand out to fix a spigot in the circle garden’s irrigation riser. I spent most of this time just watching what she was doing, and gazing at the amazing array of tools she has in her truck. Once she changed the spigot, we headed out to a greenhouse thatrecently had a fall crop of potatoes planted in it. Joelene was setting up the drip irrigation in it since the seedlings had started to pop out of the ground. As she was busy doing her thing, I got to pick her brain about how she decides what gets planted where and how intensive irrigating all 50 acres really is.

She explained to me that she keeps a record of everything that we plant each year, how much of it, and when it is planted. This aids her in the winter when she plans out where everything is going to go. For next season, for example, it is good to know where brassicas (kale, cabbage, broccoli, etc.) were planted so that we do not plant onions in those places because they seem to do poorly in an area where brassicas once were. It is also important to not plant the same crop into the same ground consecutively. For example, if you plant arugula in one area, and the last of the planting got flea beetles, as it often does, and then you plant more arugula into that same soil, then that new crop will not thrive because there are already existing flea beetles in the soil that will eat it before it gets a chance to thrive.

As Joelene pulled the drip lines down the rows of potatoes, she elaborated that she also takes into consideration the micro-climates of each field. For example, how much sun the field gets, and what time of day it gets sun, compared to how much sun the potential crop likes. Thinking about whether the field is on high or low ground, therefore if it will be wet or just moist early in the season, is another huge factor.

Joelene explained that every year her plans get thrown off a little just by the weather patterns. For example, this year she planned to plant our onion crop just west of the compost piles, but when it was time to plant, the ground was way too wet to plant into. So, she shifted the plan slightly and it will work out. When deciding where everything gets planted, she also thinks about ease of watering, her other main task at the farm. She has to make sure that she will be able to access all of the crops with either overhead or drip irrigation and make it logistically workable for her.

Irrigation takes up a lot of her time year round, and most intensively this time of year. We grow crops in 31 different hoop houses that need to be watered on top of our outdoor crops. For the outdoor crop irrigation, Joelene and Sarah will start laying pipes down in April and continue through June until all the fields are set. Of course, there are a lot of repairs on pumps, drip lines, and pipes that go along with this.

This time of year is the busiest for keeping up with all of the watering, and outdoor watering will usually continue well into October depending on the season. The variability of the weather patterns plays a huge role in all of this, and working with mother nature seems to be your best bet. The potato house was all set up for watering, 2 of 4 that would get done today. After she placed her tools back in their locations, she drove to the tractor where she would begin her next task.

What’s in the box?

1.5 lb Potatoes (Rose Gold) – Steam, roast, or mash. These are versatile.
Carrots, bunched – They are great raw, on salad, slaw or stir fried.
1 bunch Walla Walla onions – Chop the onions and eat raw on salads or soups. Try them grilled! The top green part goes well with eggs, cheese, stir fries or pasta.
1 bunch chard– steam, or sauté these greens, much like spinach but not quite as tender.
1 purple pepper– It is wonderful grilled, sautéed, roasted, or raw.
Assorted Summer squash – Try them sautéed, grilled, in a soup or stir fried. Try hollowing out and stuffing the round ones with a grain mixture, goes well with cheese, meat, mushrooms, then bake or grill them for 15-20 minutes.
1 cucumber – Eat raw, on salad, or marinate them.
1 radicchio– They are wonderful grilled and topped with balsamic vinegar.
1 bunch cilantro– Make salsa with the tomatoes! Eat with cucumbers or squash.
Romaine lettuce – Make a salad, or add to sandwiches.
2 tomatoes – Chop raw on salad, sandwiches, or make salsa with cilantro and onions.
1 pint blueberries – I would be surprised if these made it home!

Stuffed Squash
4-5 assorted summer squash
3-4 small-medium Walla Walla onions, chopped
3/4 cup nuts, (almonds work best) ground
1 cup cooked brown rice, quinoa, or bread crumbs
3/4 cup grated cheese, (your choice, Swiss, cheddar or parmesan work well)
2 eggs
2 cloves finely minced garlic
Salt and pepper

For Zucchini, cut ends off and cut them in half long ways and scoop out the inside and set aside. For the rounded squash (patty pans or 8-ball) cut the first inch top off and scoop the inside out. Sauté the onions in olive oil, chop the squash flesh and squeeze any water out. Add this to the onions and cook a little longer. Beat the eggs and add to the nuts, rice (or grain of some sort), cheese, garlic, pinch of salt If the mixture is too runny add more of the grain. Stuff the squash with the mixture and bake in a slightly oiled pan at 350 degrees for 30 minutes.
Variation: add other spices if you would like, cilantro would go nicely, or even add some chopped tomato or chard.

Radicchio Salad
1 head of radicchio finely shredded
2 oranges, peeled and divided into sections
3 baby onions, thinly sliced
2 Tablespoons extra virgin olive oil
2 Tablespoons extra virgin olive oil
2 Tablespoons balsamic vinegar
Pinch of salt
Touch of sugar or honey

Place onions on an oiled cookie sheet and brush with olive oil. Bake at 300 degrees for several hours, until onions are dried out and brown. Mix radicchio with dressing and top with orange wedges and onion slices.
Variations: Add cucumber, grated carrots or peppers to this salad. Also, chop your head of lettuce and mix it in with the radicchio for a larger size salad for more people.