2019 CSA – Week 16: Autumnal Equinox Explosion

CSA Newsletter – Week 16

Autumnal Equinox Explosion

We made it to our first week of fall, woo hoo! You’ve got so many autumn gems in your box this week, including the first winter squash of the season, crisp purple kohlrabi, harvest moon potatoes, and the one and only amazing, savory celeriac.

Although the waning of summer can seem like the end of all of our fun, the end of watermelon, tomatoes, and sweet corn, it is the beginning of so many new flavors to enjoy! Many people only think of the farming season as the summer, but in the Pacific Northwest, we can grow different crops year-round. Take this fall and winter to get to know some of the amazing goodies that are only available to us right here and now! There’s so much to explore.

Celeriac, otherwise known as celery root, is a cousin of the celery plant. Plants only have so much energy to allocate, so with celery, the energy is allocated to the shoot to create crisp, juicy, sweet stems, and the root is quite small, woody, and not sweet. With celeriac, the energy is allocated to the huge, sweet, savory root, and the shoots are not very sweet and are somewhat woody, but good for making stock. I’m so excited for all of you who’ve never had celeriac to try it this week! Tag us on social media or send us an email to let us know what you did with your celeriac. Enjoy!

As always—

Table of Box Contents

  • Celeriac is back—If you’re looking in your box this week and see a weird gnarly root thing, do not be alarmed. I never knew celeriac, or celery root, existed before I started working at the farm, but now it is hands down my favorite root of fall and winter. It has an amazing savory, chicken-soup-like flavor. Excellent sautéed, roasted, or in a soup. See attached recipe to see how I prepared my first celeriac this season!
  • Purple Kohlrabi—If you’ve never had a kohlrabi, you’re in for a treat! Best eaten raw, kohlrabi has a sweet fresh taste and a crazy crispy crunch reminiscent of jicama. Peel or don’t peel, slice up thinly, and sprinkle with salt and lemon juice for a light snack, or cut into spears to dip into hummus or a romesco sauce.
  • Buttercup Squash—And the first winter squash of the season goes to our lovely CSA customers! We haven’t even had these at market yet. Buttercup have the savory, nutty flavor of a kabocha squash with the sweet, moist texture of a Hubbard or sweet meat type squash.
  • Lacinato Kale—A kale crossed long ago with a savory cabbage became this black kale, which is why it has such lovely, rumply nooks and crannies, perfect to catch oil and seasonings in any salad or sauté.
  • Purple-top Turnips—It’s an excellent time of year to roast up a bunch of roots with salt & pepper to dip into an aioli or romesco. This week you could roast up turnips, carrots, & those beautiful harvest moon potatoes.
  • Bunched Carrots
  • Harvest Moon Potatoes
  • Sweet Colored Peppers
  • Willamette Sweet Onions
  • Lettuce Surprise
  • Tomatoes


Savory Celeriac & Mushroom Scramble

Adapted from LB’s home kitchen


  • 1 Celeriac, chopped into small cubes
  • 1 handful mushrooms (maitake, shitake, etc.), ripped or sliced into small pieces
  • 1/2 Sweet Onion, sliced
  • 3-5 cloves Garlic
  • 4-5 Eggs, beaten with salt & pepper
  • your regular Cooking Oil
  • Salt & Pepper, to taste


  1. On cutting celeriac—I don’t bother peeling the skin on the mid-area of the root, and just slice off the top and shave off the hairy gnarls on the bottom with my knife. Next, turn the root flat-side down and make about 1cm slices. Take those wonky discs and slice them into 1cm spears, and then into little 1cm cubes.

  2. Heat up some oil in your pan and then put your cubed celeriac in so that it starts sizzling.

  3. While that’s sizzling, chop up your shallots and add them in, giving the pan a shake to toss it all in oil. Mince up your garlic.

  4. Go ahead and add in your mushrooms and garlic at this time and toss the pan again, keeping the temperature hot so that water cooks off and your pan doesn’t mush out. Toss around until everything has a good little char to it but is soft and cooked inside.

  5. Turn the pan off, salt everything (don’t salt while cooking, it’ll turn everything to mush) and toss around to distribute, then pour in your raw egg, scrambling everything together with the remaining heat in the pan. Eggs want to be cooked slow and low so that they stay nice and creamy rather than dried out.

  6. Grate some cheese and sprinkle over top to melt. Serve with fresh tomato slices and/or fresh herbs to cut through the savory goodness. Enjoy! ☺


Lacinato Kale & Roasted Butternut Squash Salad

Adapted from http://paleoinpdx.com/2018/12/05/kale-and-butternut-squash-saladwith-orange-vinaigrette/


  • 4 cups Butternut Squash, peeled and cubed (carefully)
  • 1 tbsp high heat Oil (avocado, coconut, safflower, etc.)
  • 1 bunch Lacinato Black Kale, roughly chopped
  • Salt & Pepper, to taste
  • Drizzle of Olive Oil
  • 1/2 cup Nuts, roughly chopped (dry toast for extra flavor)
  • 1 Apple, chopped into small chunks
  • 3/4 cup Pomegranate Seeds
  • shaved Cheese of your choice (parmesan, sharp cheddar)
  • Dressing of your choice, homemade or bought


  1. Preheat oven to 350 degrees F and line a baking sheet with parchment paper. To the pan, add butternut squash cubes, high heat oil, and sea salt and black pepper to taste. Roast in oven for 45 minutes, stirring halfway through. Once done, set aside to cool.

  2. Add chopped kale to a large bowl. Sprinkle salt and a drizzle of olive oil. Then, massage with hands for 2-3 minutes to soften and flavor the kale.

  3. Next, add the apple, roasted butternut squash and nuts.

  4. Either prepare a dressing or add in one you bought. Pour the dressing on top and toss to coat. Then gently mix in the pomegranate seeds and serve.

November 12th Market Recipes ft. Fioretto Cauliflower

A big thanks to everyone who made it down to market this week! Our Corvallis and Beaverton outdoor markets will only have one more Saturday left in the season until next spring, so make sure to take advantage before winter. Being in customer service at a farmers’ market in Oregon has been heavy this past week to say the least. I hope we can all seek comfort in the bounty of our local farms, sharing good food with our friends and family. We are perennial, and even if we lose our leaves, the frost will not be fatal. Here are some cozy fall recipes to warm you up, straight from our sample station at the Corvallis Farmers’ Market.img_3162-2

  • Braised Fioretto Cauliflower
  • Kabocha Squash with Medusa Red Kale
  • Celeriac with Lacinato Black Kale

*Note: Any time that you find your sauté pan dry in the middle of the cooking process, add more oil! Fats get a bad rap these days, but being liberal with olive oil in a vegetable sauté probably never harmed anyone.

Braised Fioretto Cauliflower

Broccoli has a well-known cousin named broccoli raab, a non-heading variety with its own unique flavor and texture. Cauliflower turns out to have a cousin of its own called Fioretto Cauliflower Sticks. At first glance, they sort of look like broccoli raab that’s been sitting around one too many weeks, but do not be perturbed by their pale color. img_3187-3-700-pixels-wideToday was my first day tasting these conspicuous florets, and I was surprised how delicious they were. They have a much sweeter taste than cauliflower, with a smooth, fresh texture. Though I ended up sautéing them at market, I firmly believe they are destined for the grill!

    • 2 bu. Fioretto cauliflower sticks
    • Olive oil
    • Salt
    • Chop off the very bottom of the cauliflower sticks while they’re still in a bunch. Then, slice the larger sprigs lengthwise and keep the smaller sprigs as is.
    • Heat up olive oil in your pan to medium high. Add in the cauliflower sticks, and let cook covered 2-3 minutes.
    • Remove lid, add in a pinch or two of salt, and continue to cook uncovered until tender another 2-5 minutes, depending on desired crispness.
    • Serve as is, just like asparagus!

Kabocha Squash with Medusa Red Kaleimg_3184-2

Kabocha and other large squashes lend themselves to easy baking, but being limited to a frying pan at market forces me to cook in creative ways. Trust me, if you stir fry kabocha once, you might never go back. Kabocha is a dry yet intensely flavorful squash, with the sweet and savory flavor similar to a roasted chestnut. Cooking it in the frying pan takes hardly ten minutes, as there is very little water to cook out, and you end up with bites of creamy squash encased within crisp edges.20161113_113149

    • ½ Kabocha squash, sliced thin
    • 2 large shallots, finely chopped
    • ½ head garlic (Goodfoot Farm)
    • ½ bu. Medusa red kale
    • Olive oil
    • Salt
    • Cutting up the big kabocha squash while it’s raw is the hardest part of this recipe. Be safe, take your time, and don’t chop your fingers off however tempting it may be. Follow the chopping tutorial at right, and set aside.
    • Finely chop your shallots.
    • Heat a pan of olive oil up to medium-high temp and add in the shallots, letting cook 2-4 minutes.
    • Add in the kabocha squash slices and stir around. Let cook covered 2-3 minutes.
    • Finely chop garlic and add into the pan, continuing to cook uncovered another 2-3 minutes.
    • Finely chop up ½ bunch of Medusa red kale and add it into the pan along with 2-3 pinches of salt, stirring around to distribute evenly. Let cook another 2-3 minutes until done to taste, but before the kabocha turns to mush! It’s a race against time, but it’ll always turn out delicious.

Celeriac with Lacinato Black Kaleimg_3191-2

I fondly refer to celeriac as “instant chicken soup,” as celery is a common ingredient in chicken soup and celeriac tastes like a savory version of celery. And let’s get real, nobody walks up to a celeriac and says, “oh boy, does that look delicious,” unless they’re being sarcastic. But if you can make it past their gnarly exterior, you will make your way to a wonderfully sweet and savory treasure.20161113_113253

    • 1 celeriac (celery root), sliced thin
    • 1 bu. Lacinato black kale
    • 2 large shallots
    • ½ head garlic (Goodfoot Farm)
    • Olive oil
    • Salt
    • To cut into a celeriac, I first slice off the top and then set it flat-side-down on the cutting board. Then, I take my knife and carefully shave off the skin, including all the gnarled root hairs. You’re left with a chunk of soft white root, which you can then cut into thin slices, as seen in the chopping tutorial at right. Set aside.
    • Finely chop your shallots.
    • Heat a pan of olive oil up to medium-high temp and add in the shallots, letting cook 2-4 minutes.
    • Add in the celeriac slices and stir around. Let cook covered 2-3 minutes.
    • Finely chop garlic and add into the pan, continuing to cook uncovered another 2-3 minutes.
    • Finely chop up ½ bunch of Lacinato black kale and add it into the pan along with 2-3 pinches of salt, stirring around to distribute evenly. Let cook another 2-3 minutes until done to taste.
    • This sauté is delicious on its own, and on occasion when I accidentally overcook the celeriac and it becomes mushy, I’ll just puree the whole thing with cream to make a quick hearty soup with amazing flavor.


2016 CSA: Thank You, Thank You


CSA Newsletter – Week 21

Thank You, Thank You

Throughout the year, there are certain events that are indicators that remind us of the changing seasons. The end of the CSA is certainly one of them. It marks the beginning of the season winding down. In a month, many markets will be ending and things will start to get a little quieter around the farm. Then, before you know it, we start the cycle all over again!

We hope that you have enjoyed your CSA experience this year. We certainly appreciate your support! While we do have diversified sales avenues, the CSA remains a vital part of our farm model. Your support in the early months of the year when we are working hard to prepare for the growing season is very integral to our success. As an individual, your contribution may seem small but when there are 330 shares, that amounts to a lot of support!

On our end, we do our best to give you a taste of our seasonal offerings and to share the bounty of our harvest. Our way of saying thank you for investing in our farm is by loading you up with veggies throughout the season. This year, the market value of your CSA veggies was about 35% over what you paid for your share.

Thank you for your support and we hope that you’ll join us again!


Table of Box Contents

☐  1½ lbs Potatoes ($3.00)

☐  1 Butternut Squash ($3.00) – Butternut squash is incredibly versatile and delicious. The skin is thin enough that you can eat cooled or peal it easily before cooking. Roast it, use it for pie, add it to soup, the possibilities are endless!

☐  1 Pie Pumpkin ($4.00) – This pumpkin is cute to look at and is tatsy to eat too. Roast it and make a pie, or use it in soup or curry. If you have leftovers when you cook it, freeze for later use this winter.

☐  White Kale ($3.00)

  1 Celeriac ($2.50) – You are now acquainted with this gnarly fall veggie. Roast it, mash it, add it to soup. Try the Root Ribbons with Sage recipe.

☐  Bulk Carrots ($2.00)

☐  2 Parsnips ($2.00) – Parsnips are deliciously sweet when sautéed or roasted. Use them to make home fries, pureed soup, or mashed.

☐  Parsley ($2.00) – Parsley is a great addition or garnish to almost any dish. Add it to salad, soups, pesto, or salad dressings. Not going to use it all? Dry it for later use!

☐  1 Shallot ($1.50)

  2 Storage Onions ($1.50) – These onions are not as sweet raw but are delicious when cooked and they can last a very long time when stored in a dry, dark area.

Box Market Value: $25.00



Butternut Squash and Kale Torte


  • 1 tbsp. olive oil
  • ½ small butternut squash (about 1 lb)
  • 1 medium red onion
  • 1 small bunch kale
  • Kosher salt and pepper
  • 1 medium Yukon gold potato (about 6 oz)
  • 6 oz. thinly sliced provolone cheese (from the deli counter)
  • 1 plum tomato
  • ¼ c. grated Parmesan (1 oz)


Heat oven to 425°F. Oil a 9-in. springform pan. Arrange half the butternut squash in the bottom of the pan, in concentric circles. Top with half the onion, separating the rings. Top with half the kale, drizzle with half the oil and season with 1/4 tsp salt. Top with the potatoes and half the provolone cheese.

Top with remaining kale, drizzle with the remaining oil and season with 1/4 tsp each salt and pepper. Top with the remaining onion, tomatoes and provolone. Arrange the remaining squash on top and sprinkle with the Parmesan.

Jerry Traunfeld’s Root Ribbons with Sage


  • 2 pounds medium root vegetables, such as carrots, parsnips, celeriac, rutabagas, turnips, parsley root, or salsify (avoid beets)
  • 3 tablespoons unsalted butter
  • 1/4 cup coarsely chopped sage
  • 1 1/4 teaspoons kosher salt
  • Freshly ground black pepper
  • 1 tablespoon maple syrup
  • 2 teaspoons fresh lemon juice


Wash and peel the roots and discard the peelings. Continue to peel the vegetables from their tops to the root tips to produce ribbons, rotating the roots on their axis a quarter turn after each strip is peeled, until you’re left with cores that are too small to work with. (You can snack on these or save them for stock.) Alternately, you may use a mandoline.

Melt the butter with the sage in a large skillet over medium heat. Stir for a minute to partially cook the sage. Add the root ribbons and toss them with tongs until they begin to wilt. Add the salt, a good grinding of black pepper, the maple syrup, lemon juice, and about 3/4 cup of water.


Butternut Squash Fries

As you probably know by now, I believe that anything is more delicious in fry form. Squash is now exception. Try making parsnip fries too. For a great dipping sauce, make herbed aioli with your fresh herbs.


  • 1 butternut squash
  • 1 tbsp olive oil
  • sea salt to garnish


Preheat the oven to 400° F. Peel and cut the squash in half lengthwise. Scoop out the seeds and then cut each half into fries or wedges.

Toss the fries in oil and then place in a single layer onto a baking tray. Bake for 20-35 minutes (depending on the size of your fries) turning once.

Remove from the oven and sprinkle with sea salt.

2016 CSA – Week 17: Celeriac


CSA Newsletter – Week 17

Celeriac: a very delicious, underrated vegetable

The bizarre-looking ball of root in your box this week is actually one of the most delicious flavors of fall. Don’t be deterred by its gnarly, knobby exterior, this fall crop is incredibly delicious when roasted, braised, made into soup, or even raw. If you can get past the unusual exterior and its somewhat cumbersome shape, I promise that celeriac won’t disappoint.


Celeriac is a bit of a an exotic vegetable in that it is very slow growing and takes most of the growing season to mature. While plantings of such things as lettuce, cilantro, and spinach come and go, celeriac is seeded in late March and is in the ground from June to October. It is somewhat challenging to harvest because of its gnarly root system and it is a bit of a bear to wash because of all those crevices that the roots create.

If you want to sample this truly special vegetable, make it into soup with such things as leeks, apples, and potatoes or a gratin with potatoes. However, my favorite way to prepare celeriac is a bit more indulgent: celeriac fries with homemade mayonnaise. I find that the best way to appreciate its subtle flavor and creamy texture is to eat it on its own. No matter how you prepare celeriac, I hope that eating it is a pleasure!



Table of Box Contents

Lettuce ($2.00)

☐  1½ lbs Potatoes ($2.25)

☐  Celeriac ($3.00) – Peal or cut off the outer skin of the celeriac and add to soups, mashed potatoes, or make fries. See recipe.

☐  1 Jester Squash ($2.25) – This squash is a cross between a delicata and an acorn squash. The flesh is most and sweet when cooked and the seeds are delicious roasted as well.

☐  1 Gil’s Golden Pippin Squash ($1.00) – This little acorn squash is delicious and sweet. The skin is thin enough to eat if you like and it is delicious roasted or sautéed.

  Savoy Cabbage ($2.75) – This beautiful cabbage can be used in any cabbage recipe and the leaves are particularly good for stuffing.

☐  2 Colored Peppers ($1.25)

☐  1 Bunch Golden Beets ($3.50) – Eat the beats and the greens too! Golden beets are delicious on their own or incorporated into a salad.  

☐  1 Bunch Arugula ($3.00) – Arugula is such a versatile green. It is delicious in salads, with eggs, on sandwiches, or even as pesto. See Recipe.

  2 Dried Sweet Onions ($1.50)

  1 Kohlrabi ($1.25) – Kohlrabi is delicious raw and cooked. Peal the outer skin and eat the crunchy, mild inside in salad, dips, or roasted. See Recipe.

☐  Cilantro ($2.00)

☐  1 Tomato ($2.00)

Box Market Value: $27.75



Garlic & Herb Celeriac Fries

Use any herb combination you like or even just a little salt. For a delicious dip make some aioli or mix pesto with mayonnaise. For a simpler version, skip the boiling step and stick the celeriac fries strait in the oven.


  • 1 celeriac
  • 2 tbsp oil (olive oil or coconut oil works best)
  • 2 tsp oregano
  • 1 clove garlic, crushed
  • salt and pepper
  • 4 stalks of rosemary


  1. Preheat the oven to 400 F.
  2. Peel and cut the celeriac in wedges or fries. Fill a pan with cold water and add the celeriac. Bring to the boil, drain the fries and allow them to steam dry. Add the oregano, garlic, salt and pepper and mix well.
  3. Heat the oil on a baking tray in the oven. When the oil is hot, remove from the oven and add the fries to the tray. Top with the rosemary stalks and return the tray to the oven for 35-40 minutes.

Read More: MyFussyEater



This may be another unfamiliar vegetable in your box this week. Kohlrabi is in the brassica family along with kale, broccoli, and cabbage. It is delicious raw in salads or slaws, sliced and eaten with hummus or other dips, or roasted. The possibilities are endless!

Roasted Kohlrabi with Parmesan


  • 6 kohlrabi
  • 2 table spoons olive oil
  • ¾ tsp kosher salt
  • a pinch of cayenne (optional)
  • 3 Tbsp. parmesan cheese
  • 1 Tbsp. parsley


Peel kohlrabi and cut into 1-inch wedges; toss with olive oil, kosher salt and a pinch of cayenne on a rimmed baking sheet. Roast at 450 F, stirring every 10 minutes, until tender and golden, about 30 minutes. Toss with parmesan and 1 tablespoon chopped parsley.

Read More: FoodNetwork

For more information about Kohlrabi and for a list of kohlrabi recipes, visit SimplyRecipes.


Arugula Pesto

Pesto is a great way to preserve the flavors of herbs or greens for later use. Pest is delicious on pasta but also on roasted veggies or mixed with mayonnaise aioli for a delicious dip or dressing.


  • 2 cups of packed arugula leaves, stems removed
  • 1/2 cup of shelled walnuts
  • 1/2 cup fresh Parmesan cheese
  • 1/2 cup extra virgin olive oil
  • 6 garlic cloves, unpeeled
  • 1/2 garlic clove peeled and minced
  • 1/2 teaspoon salt


  1. Brown the garlic: Brown 6 garlic cloves with their peels on in a skillet over medium high heat until the garlic is lightly browned in places, about 10 minutes. Remove the garlic from the pan, cool, and remove the skins.
  2. Toast the nuts: Toast the nuts in a pan over medium heat until lightly brown, or heat in a microwave on high heat for a minute or two until you get that roasted flavor. In our microwave it takes 2 minutes.
  3. Process in food processor: (the fast way) Combine the arugula, salt, walnuts, roasted and raw garlic into a food processor. Pulse while drizzling the olive oil into the processor. Remove the mixture from the processor and put it into a bowl. Stir in the Parmesan cheese.

Adjust to taste: Because the pesto is so dependent on the individual ingredients, and the strength of the ingredients depends on the season or variety, test it and add more of the ingredients to taste.

Read More: SimplyRecipes

Dinner Entrees: September 24-26, 2015

Check out the lamb dish – fall flavors bringing big inspirations. Not many dinners left, folks!

duck breast/celeriac/broccoli/almond/maple 18.
albacore tuna/ceci/peppers/kalamata/squash 18.
flat iron/ smashed potato/carrot/chard/garlic aioli 19.5
lamb/brown rice/delicata/beets/herb butter 19.5
semolina gnocchi/mushrooms/roasted tomato/ricotta/ pesto 15.5