2016 CSA – Week 13: Making Compost

CSA Week 13 Graphic

CSA Newsletter  – Week 13


Making Compost: Recycling Nutrients on the Farm

Three times a week, our barn crew dumps accumulated organic material from the barn and kitchen. This organic material includes kitchen scraps and things like over ripe tomatoes, cabbage leaves, leek tops, wormy potatoes and beets, limp carrots, to name a few. While not a glamorous job, the compost is a very vital part to our soil fertility.

Recycled plant material is only a portion of the composition of our compost. We haul rabbit, cow, and hoarse manure from neighboring farms as well, leaf matter from the city of Corvallis in the fall and weathered hay bales.  The vegetative material from cover crops, picked through corn rows, etc is also incorporated into the compost.

The compost is tended in long rows that are turned with a tractor powered implement. The rows are turned 2-3 times a week for 4 weeks until they are cooked. Another 4-6 months of curing is optimal but doesn’t always occur. Because of the wet conditions during the winter months, compost must be stockpiled in the fall to carry the farm through the wet season.

The finished compost is used in our propagation house soil mix and is spread on fields in preparation for planting.

Making compost, a dirty job that helps us grow beautiful produce!

 

Table of Box Contents

  Lettuce ($2.00)

☐  1½ lbs Purple Potatoes ($2.25)

☐  3 Colored Peppers ($4.00)

☐  1 Jalapeno Pepper ($0.50) – Some folks on the farm prefer a few hot peppers in the morning rather than a cup of coffee. For the rest of us, incorporate this pepper into any dip, sauté, or salsa for a bit of heat.

  1 lb Green Beans ($4.00) – Sauté with caramelized onions and garlic or blanch and freeze for the winter!

☐  1 Cucumber ($1.00)

☐  1 Honey Orange Melon ($3.00) – Delicious sliced and eaten right off the rind, wrapped in prosciutto, in salad, or blended in a cocktail.

☐  2 Leeks ($4.00)

☐  2 Dried Sweet Onions ($1.50) – Serve fresh in salads, on sandwiches, or caramelize and serve with sautéed veggies.

  Bunch Carrots ($3.50)

☐  1 Eggplant ($3.50)

☐  3 Big Beef Tomatoes ($7.00) – Slice, cook in herbed butter, and serve with fried eggs or make a savory galette. See recipe!

Box Market Value: $36.25


RECIPE

Tomato, Corn and Cheese Galette with Fresh Basil

I’ve dedicated the whole recipe section to this recipe because it sounds so delicious! Sweet galettes are often my go to desert because of their versatility. I don’t often think to make savory galettes although I think I’ll make my own rendition of this recipe soon. Galettes are perfect for fall because there is still an abundance of produce and it is cool enough to bake in the oven! If you’re feeling adventurous, try adding other fillings using the same method. Enjoy!

Cornmeal Galette Dough

1-1/4 cups (5 oz.) all-purpose flour
1/3 cup (1-1/2 oz.) fine yellow cornmeal
1 tsp. sugar
1-1/4 tsp. salt
6 T. (3 oz.) unsalted butter, cut into 1/2-inch pieces and chilled
3 T. olive oil
1/4 cup ice water

In a medium bowl, mix together the flour, cornmeal, sugar, and salt. Cut in the chilled butter using a stand mixer, a food processor, or a pastry blender until it’s evenly distributed but still in large, visible pieces. Add the olive oil and ice water and mix until the dough begins to come together. Gather the dough with your hands and shape it into a disk. Wrap the disk in plastic and refrigerate for at least 1 hour.

Finishing the tart:

  • 2 Tbs. olive oil
  • 1 large white onion (or leek), thinly sliced
  • Salt and freshly ground black pepper
  • 2 cloves garlic, chopped finely
  • 1/2 bunch basil or tarragon, coarsely chopped, (to yield about 1/2 cup); plus 10 whole leaves
  • Kernels from 1 ear of corn (about 1 cup)
  • Cornmeal Galette Dough (see above)
  • 1 large or 2 medium ripe tomatoes (about 3/4 lb. total) cut into 1/3-inch slices, drained on paper towels
  • 3 oz. Gruyère cheese, shredded
  1. Heat the olive oil in a sauté pan, over medium heat. Add the sliced onion and cook, stirring frequently, until lightly browned, about 10 min. Season with salt and pepper. Add the garlic, chopped basil, and corn and cook for 30 seconds. Transfer the mixture to a bowl and set aside to cool.
  2. Adjust an oven rack to the center position and heat the oven to 375°F. Line a baking sheet with kitchen parchment.
  3. Roll the dough on a floured surface into a 15-inch round, lifting the dough with a metal spatula as you roll to make sure it’s not sticking. If it is, dust the surface with more flour. Transfer it by rolling it around the rolling pin and unrolling it on the lined baking sheet.
  4. Spread the onion and corn mixture over the dough, leaving a 2-inch border without filling. Sprinkle the cheese over the onions and corn. Arrange the tomatoes in a single layer over the cheese and season them with salt and pepper. Lift the edges of the dough and fold them inward over the filling, pleating as you go, to form a folded-over border. Pinch together any tears in the dough. Brush the egg yolk and milk mixture over the exposed crust.
  5. Bake until the crust has browned and the cheese has melted, 35 to 45 min. Slide the galette off the parchment and onto a cooling rack. Let cool for 10 min. Stack the remaining 10 basil leaves and use a sharp knife to cut them into a chiffonade. Cut the galette into wedges, sprinkle with the basil, and serve.

Read more: Alexandra Cooks

 

2016 CSA – Week 12: Picked by Hand, Ripe off the Vine

CSA Week 12 Graphic

CSA Newsletter week 12


Picked by Hand, Ripe off the Vine

Harvest time is in full swing and it sure is lovely to see the bounty of delicious food all over
the farm, and beyond! With such a volume of produce all around us, it is easy to forget that
everything is harvested by hand, when it is ripe. That means that each ear of corn is touched to check for
maturity and a full ear before it is picked. Each watermelon is tapped for the telltale thud of
ripeness. Each pepper is evaluated for the perfect coloration. Each green bean is selected for crispness
and maturity. Wow, that is a lot of work and a lot of hands!

Many hands are the nature of our organic agriculture system. Careful, skilled hands work hard
to pick, plant, and grow the best produce for recipients such as you, every day. The quality of the
produce that results from all of our hard work is the ultimate reward.

Here’s to savoring each and every bite. Enjoy!

-Lily, CSA Coordinator

Table of Box Contents
☐  Lettuce ($2.00)
☐  1½ lbs Yellow Potatoes ($2.25)
☐  2 Pimento Peppers ($2.25) – A thick walled, deep red sweet pepper that is often found canned in the grocery store. Delicious as pimento cheese or in any recipe calling for red pepper.
☐  2 Italian Peppers ($1.25) – Grill or broil and use in soups, sandwiches, dips, or salad.
☐  1 Bunch Basil ($3.00) – Delicious with tomatoes, as pesto, or as basil butter. See recipe!
☐  1 Golden Crown Watermelon ($6.00)
☐  1 Dried Red Onion ($0.50)
☐  2 Dried Sweet Onions ($1.75) – Serve fresh in salads, on sandwiches, or caramelize and serve with sautéed veggies.
☐  Bunch Carrots ($3.50)
☐  1 Head Napa Cabbage ($3.00) – Make an Asian slaw, stir-fry, spring rolls, or try making homemade kimchi
☐ 3 Big Beef Tomatoes ($6.00)
☐ 4 Ears of Corn ($4.00) – Delicious raw, grilled, or steamed. Try with basil butter! (See recipe)

Box Market Value: $35.50

 

The Lee Brothers Pimento Cheese

I was introduced to Pimento Cheese while living in North Carolina during
college. It is delicious on just about anything but is traditionally served
between to pieces of bread. Like many southern classics, there are many
regional variations so feel free to modify the recipe to your liking!
Ingredients

  • 8 ounces extra-sharp cheddar cheese, grated
  • ¼ cup softened cream cheese (2 ounces), pulled into several pieces
  • ½ cup roasted pimento peppers finely diced
  • 3 tablespoons Duke’s,store-bought mayonnaise (or make your own)
  • ½ teaspoon dried red chileflakes
  • Salt and freshly ground black pepper to taste

Preparation

  1. In a large mixing bowl, place the cheddar cheese in an even layer.
  2. Scatter the cream cheese, pimentos, mayonnaise and chile flakes over the cheddar cheese.
  3. Using a spatula, mix the pimento cheese until it is smooth and spreadable, about 1 1/2 minutes.
  4. Transfer the pimento cheese to a plastic container or bowl, cover tightly, and store in the refrigerator.
  5. Pimento cheese keeps in the refrigerator for 1 week.Read More: NYT Cooking

 

Basil Butter

Butter is delicious on just about everything and herbed butter is really delicious on just  about everything! Put this butter on grilled corn, toast, and just about anything else. This butter will keep for about a week or two.

Ingredients

  • 2 sticks unsalted butter at room temperature
  • 1 cup basil, loosely packed
  • 1 tablespoon sea salt

Preparation

  1. Add the butter, basil, and salt to a food processer and blend.
  2. You may need to scrape down the sides once or twice.
  3. When the basil is finely chopped and the butter has a light green tint, it’s done.Read More: Food52

 

Napa Cabbage Salad with Sweet Tamari-Sesame Dressing

Napa Cabbage Salad Ingredients

  • 1 large head napa cabbage, washed and finelychopped
  • 4 scallions, trimmed and thinly sliced
  • 2 medium carrots, peeled and cut into matchsticks
  • 1 red pepper, seeded and cut into matchsticks
  • ½ to ¾ cup fresh cilantro leaves, roughly chopped
  • 2 to 3 tablespoons sunflower seeds (optional)
  • 1 to 2 tablespoons sesame seeds

Tamari-Sesame Dressing Ingredients

  • ¼ cup rice vinegar
  • 3½ tablespoons olive oil
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon tamari (soy sauce)
  • 1 tablespoon pure maple syrup or honey

Preparation

  1. In a large serving bowl, combine the cabbage, scallions, carrots, red pepper, and cilantro.
  2. In a small bowl, whisk together the rice vinegar, olive oil, sesame oil, tamari, and maple syrup
    or honey until emulsified.
  3. Pour the dressing over the salad, thoroughly toss to coat, and sprinkle with the seeds.Read More: Blissful Basil

2016 CSA – Week 10: Onion Harvest…Waiting for the Flop

CSA Week 10 Graphic

CSA Newsletter – Week 10


Onion Harvest: Waiting for the Flop

In early spring, we seeded about 800 flats of onions and shallots in the greenhouse (that’s over 19,000 onions!). These guys have spent the summer growing in the fields and now the tops are beginning to flop. This is an indication that they are done growing. Once the majority of the onions have flopped, they are pulled, by hand, from the ground and laid on the soil surface for a few days. This allows the roots to dry, decreasing the chance of rot
during storage.

The onions are then loaded onto trucks and transported from the field into greenhouses for curing. Curing allows the onion to dry and for a protective skin to form. We typically let them cure for at least one week, sometimes longer if we are busy harvesting other crops! Once the onions have
dried, the tops and roots are trimmed and they are placed in wooden crates for storage. If the crop is healthy and the storage conditions are right, these onions will last through the beginning of next year. You can never have too many onions in my book!

Have a great week.

-Lily, CSA Coordinator

 

Table of Box Contents

☐ Lettuce ($2.00)
☐ 1½ lbs Potatoes ($2.25)
☐ 1 Eggplant ($4.50) – See the recipes for a delicious eggplant sauce.
☐ 2 Colored Bell Peppers ($4.00) – Grill or broil and use in soups, sandwiches,
dips, or salad.
☐ 1 Red Cipollini onion ($1.00) – Cipollinis are lovely roasted or caramelized and can be used in any recipe calling for onion.
☐ 1 White Cipollini onion ($1.00)
☐ 2 Dried Sweet onions ($1.25) – Store in a cool, dry place.
☐ 1 Fennel Bulb ($2.00) – For fennel lovers, use the fronds as the greens in
your favorite pesto recipe.
☐ Bunched Carrots ($3.50)
☐ 2-3 Zucchini ($2.50)
☐ 1 lb Romano Beans ($4.00) – Substitute these beans for green beans in any
recipe. Delicious blanched or sautéed.
☐ 3 lbs Heirloom Tomatoes (3) ($12.00) – You can’t go wrong with these beautiful tomatoes. Sandwiches, caprese salad, pasta, or slice, salt, and eat with a knife and fork!
☐ 4 Ears of Corn ($4.00) – Picked by farmer John himself. Steam or grill
(with husk on) and eat with salt and butter. For a culinary adventure, make fresh polenta!

Box Market Value: $44.00

 

Recipes

Ottolenghi’s Eggplant Sauce

This recipe is adapted from Yotam Ottolenghi’s book Plenty. The full recipe includes making a fresh corn polenta which is topped with this sauce. However, the sauce sounded so good it seems that it would be delicious on just about anything! Check out the full recipe at Food 52.

Ingredients

  • 2/3 cup vegetable oil
  • 1 medium eggplant, cut into 3/4-inch dice
  • 2 teaspoons tomato paste
  • 1/4cup dry white wine
  • 1 cup chopped peeled tomatoes (fresh or canned)
  • 6 1/2tablespoons water
  • 1/4teaspoon salt
  • 1/4teaspoon sugar
  • 1 tablespoon chopped oregano

Preparation

  1. Heat up the oil in a large saucepan and fry the eggplant on medium heat for about 15 minutes, or until nicely brown.
  2. Drain off as much oil as you can and discard it — the safest way to do this is to scoop out the eggplant to a plate using a slotted spoon, then pour off the oil into a bowl before added the eggplant back in. You can save the oil to fry lamb chops or eggs in tomorrow.
  3. Add the tomato paste to the pan and stir with the eggplant.
  4. Cook for 2 minutes, then add the wine and cook for 1 minute.
  5. Add the chopped tomatoes, water, salt, sugar and oregano and cook for a further 5 minutes to get a deep-flavored sauce.
  6. Set aside; warm it up when needed.


Jalapeno Corn Fritters

This is not the type of thing that I would make regularly, but a good fritter sure is delicious! For a slightly lighter version, omit the bacon and cheese.

 Ingredients

  • 3 c. fresh corn
  • 2/3 c. cornmeal
  • 1/4 c. shredded Cheddar
  • 1/4 c. cream cheese
  • 2 scallions, sliced
  • 2 slices cooked bacon, chopped
  • 2 eggs
  • 1 jalapeño, finely diced
  • kosher salt
  • Freshly ground black pepper
  • 2 tbsp. olive oil or canola oil
  • Juice of 1 lime, divided
  • Sour cream, for serving

Preparation

  1. In a medium bowl, combine corn, cornmeal, cheddar, cream cheese, scallions, bacon, eggs, the juice of half a lime, and jalapeño.
  2. Stir to combine and season with salt and pepper to taste. Using your hands, form the mixture into small patties.
  3. Heat oil in a large skillet over medium heat.
  4. Working in batches, fry the patties until they’re golden brown, about 3 to 4 minutes per sidee.

Read More: Delish

2016 CSA – Week 9: Expanding the Farm Fleet: The Veggie

CSA Week 9 Graphic

CSA Newsletter – week 9


Expanding the Farm Fleet: The Veggie Mobile

One of the things that I love about farming is the constant need for innovation. Challenges arise on a daily basis and it takes creativity and ingenuity to move forward — constant problem solving.

Farmer John Eveland has had a longstanding innovation challenge that came to fruition last week with the inaugural trip of the GTF Mobile Veggie Truck. John hopes that this truck will help the farm bring veggies to folks in under-served areas without regular access to fresh, organic produce.

Since acquiring a retired bottled water truck a few years ago, John has been working away at retrofitting the truck as a veggie mobile. This meant installing pop up awnings, custom built in pop out displays, oh and giving the retired truck’s engine a bit of a tune up!

It has certainly been a shared project as our agronomist took on the task of fabricating the awnings, a local carpenter designed and built the pop out displays, and two local artists painted a beautiful mural on the back.

It is really fun to see that after many years of farming, there are always new, exciting things on the horizon.

Have a wonderful week!

-Lily, CSA Coordinator

 

Table of Box Contents

Lettuce ($2.00)

☐ 1½ lbs Potatoes ($2.25)

☐ Green Cabbage ($4.50)

1 Colored Bell Pepper ($2.00) – Grill or broil pepper halves. Let cool and remove skin. Use to make in salads, eggs, on sandwiches, or make romesco.

☐ 2 Dried Sweet Onions ($1.75)

1 Dried Red Onion ($0.75)

1 Sweet Italian Pepper ($1.00) – Eat fresh in salads, grill, or sauté. Substitute in any recipe calling for bell peppers.

☐ 2 Jimmy Nardello Peppers ($1.25) – Great for sautéing or frying, see recipe.

☐ Bunched Carrots ($3.50)

½ lb Spinach ($4.50)

☐ 4 Zucchini ($3.50)

¾ lbs Green Beans ($3.00) – Blanch or sauté plain or season with bacon, garlic, butter, lemon juice, or make garlic and ginger string beans (see recipe).

2 Tomatoes (~1 lb) ($3.00)

1 Pint Cherry Tomatoes ($3.50)

Box Market Value: $36.50

 

Recipes

Beyond the Bell Pepper: Jimmy Nardello Sweet Italian Frying Pepper

This variety was brought to the US in the late 1800’s by an Italian family and was grown by them for almost 100 years. The seed was donated to the seed savers exchange in 1983, before Jimmy Nardello passed away at the age of 81.

The Jimmy Nardello pepper has a characteristic scrunch towards the stem and has thinner flesh than the more common bell peppers. This thin flesh lends itself well to frying rather than roasting as with bell type sweet peppers.

Fried Jimmy Nardello Peppers

  1. Slice peppers in half lengthwise (removing seeds optional)
  2. Heat olive oil in a frying pan on medium-low heat
  3. Add the peppers to the frying pan stirring constantly until the skins are blistered and the peppers are slightly wilted, 6-8 minutes.
  4. Sprinkle with a pinch of salt and serve.

Serving Suggestions:

  • Sauté with garlic (add at the end of cooking) and/or other herbs such as parsley.
  • Pairs well with a soft cheese such as goat chèvre, fresh mozzarella, burrata.
  • Also delicious served on top of steak.

 

String Beans with Ginger and Garlic

Sometimes a very simple recipe is the best way to enjoy such high quality, fresh food. This NYT cooking recipe is simple and delicious. If you’re not inspired by garlic and ginger, use the bean preparation technique and season your beans with something else to your liking. This recipe can easily be adjusted to a larger quantity of beans.

Ingredients

  • 3/4 pounds string beans (French-style slim haricots verts work especially well), trimmed
  • 1 tablespoons vegetable oil
  • 1 tablespoon minced fresh ginger (about 2 inches ginger root, peeled)
  • 1 medium-size garlic clove, minced

Preparation

  1. Bring a large pot of salted water to a boil, and fill a large bowl with ice water. Boil beans until just tender but still crisp and bright green. Start testing after 4 minutes or so, being careful not to overcook. When done, plunge beans into ice water to stop cooking, lift out immediately when cool and drain on towels. (Recipe can be made to this point up to a day in advance and kept refrigerated, wrapped in towels.)
  2. When ready to cook, heat oil in a wide skillet over high heat. Add beans, ginger and garlic, and cook, stirring and tossing constantly, until beans are heated through and ginger and garlic are softened and aromatic. Sprinkle with salt, and remove to a serving dish.

Read More: NYT Cooking

 

2016 CSA – Week 8: The Value of Variety

CSA Week 8 Graphic

CSA Newsletter – Week 8


The Value of Variety

A seemingly simple question was posed to me the other week: Why grow this yellow flying saucer squash when you can just grow a regular green zucchini? In the moment, I didn’t have a great answer, but the question got me thinking about the many reasons that variety and biodiversity are important to our farm system.

On a farm, there are so many factors and considerations that determine what we grow. Of course, we want to grow products that we can sell and that are tasty. Because we sell at a variety of markets, to chefs and restaurants, grocery stores, and directly to people like you, there is a wide variation of products, sizes desired within our broad market creating a diverse demand therefore, more variety means more possibilities of meeting people’s needs. Also, product diversity certainly makes our farmers market setups look beautiful and inviting!

On the farm, the seasons often dictate what we grow, and we can extend seasons by growing varieties that are early season, heat tolerant, overwintering, etc. Other on-farm considerations include days to maturity (how long it takes to grow), yield, ease of harvest, disease resistance, and storability.

In the case of the flying saucer squash, its fun shape and firm, nutty texture make it a squash we’ll continue to grow. With all of the complexities and variables in agriculture, sometimes it’s that simple!

Happy August and enjoy your salsa box!

-Lily, CSA Coordinator

Table of Box Contents

Lettuce ($2.00)

☐ 1½ lbs Potatoes ($2.25) – Store in dry, cool, darkness. Don’t scrub until you’re ready to eat them.

2 Poblano Peppers ($2.00) – Stuff as chile rellenos, or incorporate into a potato and corn hash

Bunched Golden Beets ($3.00)

☐ 1 Fresh Sweet Onion ($1.50)

1 Red Torpedo Onion ($1.50) – The long, cylindrical shape of this onion lends itself well to slicing rounds for salad.

☐ 1 Jalapeno ($.50) – Add a little kick to your salsa or pico de gallo

☐ Bunched Carrots ($3.50)

Cilantro ($2.00) – Use in salad, salsa, or to garnish any dish

1 lb Tomatillos (4-6) ($3.00) – Roast them and make salsa verde

☐ 4 zucchini ($3.50) – Grill, sauté, or make zucchini bread

2 Big Beef Tomatoes ($4.50)

4 Ears of Corn ($3.00) – Boil or grill and eat straight off the cob or cut off the ear and add to stir-fry or salsa

Box Market Value: $32.25

Recipes

Pico de Gallo

Make this simple, fresh salsa using your tomatoes, white onion, jalapeno, and cilantro.

The tomatoes will most likely be the limiting factor so chop those first and add chopped onions and cilantro to taste. Depending on your heat preference, add chopped jalapeno. Add a little salt and lime and adjust ingredients to taste.

Tomatillo Salsa

Ingredients

  • 5 medium tomatillos
  • 1/4 cup water
  • 2 serrano chiles (or jalapeno)
  • Handful chopped cilantro
  • 1/4 cup finely chopped onion
  • salt to taste

Preparation

  1. Peel and wash the tomatillos. Split and seed the chiles. Place the tomatillos and chiles under a broiler for about 4 minutes each side.
  2. Transfer the blackened tomatillos, chiles, and any juices from the pan to a blender or food processor. Simply add the rest of the ingredients and blend.
  3. This is the absolute basic recipe. Try adding garlic, cumin, avocado, and/or lime.

Poblano, Potato, and Corn Gratin

This dish is a bit indulgent but potatoes, corn, and poblanos are such a great combination, I couldn’t resist!  For a lighter version, cut the potatoes into chunks, salute with onions and olive oil for 10 minutes and then add the poblanos and corn. Sauté until ingredients are cooked through and add salt and pepper to taste.

 Ingredients

  •  3 teaspoons olive oil, divided
  • 2 large fresh poblano chiles, stemmed, seeded, cut into 2×1/4-inch strips
  • 1 1/4 pounds potatoes, peeled, cut into 1/8-inch-thick rounds
  • 1 cup cooked corn, cut off the cob
  • 1 cup coarsely grated Oaxaca cheese or whole-milk mozzarella cheese, divided
  • 1 1/2 cups half and half
  • 2 tablespoons all-purpose flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper

Preparation

  1. Preheat oven to 400°F. Rub 9 1/2-inch-diameter deep-dish glass pie dish or cast-iron skillet with 2 teaspoons oil. Heat remaining 1 teaspoon oil in large nonstick skillet over medium-high heat. Add poblano strips and sauté until tender, about 5 minutes. Remove from heat.
  2. Arrange 1/3 of potato rounds, overlapping slightly, in prepared pie dish. Sprinkle 1/3 of poblano strips over, then 1/3 of corn and 1/3 of cheese. Repeat with 1/3 of potatoes, 1/3 of poblanos, 1/3 of corn, and 1/3 of cheese. Top with remaining potatoes, poblanos, and corn, reserving remaining 1/3 of cheese. Place dish on rimmed baking sheet.
  3. Whisk half and half, flour, 3/4 teaspoon salt, and 1/2 teaspoon freshly ground black pepper in small bowl. Pour over potato mixture in pie dish; press potatoes to submerge. Cover dish tightly with foil. Bake 30 minutes. Remove foil; sprinkle remaining cheese over gratin. Continue to bake gratin until potatoes are tender and cheese is golden brown, about 25 minutes longer. Let stand 10 minutes before serving.

Read More: Bon Appétit