CSA Newsletter – Week 1
Greetings from the Farmers
Thank you for joining us in our 19th CSA season! Last week, I saw the first heirloom tomato in the barn – a sure sign of the summer bounty that is yet to come. Your contribution as a CSA member provided a much needed kick start to our off-season allowing us to do such things as purchase seed and graft tomatoes months before the first harvest. The next 21 weeks is our way of saying thank you for your support.
Thank you to those who were able to contribute to the scholarship fund. This year we were able to make it possible for two local families take part in our CSA program.
The CSA newsletter is a way for me to share a little bit about the contents of each box, keep you up to date on farm happenings, and share ideas about ways to prepare your weekly supply of veggies. We would also love to hear from you! Share your favorite recipes or preparation methods, pictures, or questions. If you are social media savvy, you can find us on Facebook and Instagram at @gatheringtogetheringfarm and hashtag your pictures and comments with #gtfcsa so that we can find you! I will be sure to share tips, recipes, and questions in future newsletters.
Thanks so much everyone. Happy first week!
– Lily Walton, CSA Coordinator
Table of Box Contents:
☐ Lettuce ($2.00) Store greens in mesh bag (or paper towel) inside plastic bag or container in fridge.
☐ 1½ lbs New Potatoes ($4.50) Store in dry, cool, darkness. Don’t scrub until you’re ready to eat them.
☐ Red Kale ($3.00) Separate the stems from the leaves by holding base of the stem and sliding your the other hand along the stem towards the tip of the leaf. Reserve the stems for sautéing or for adding flavor to soups or stews.
☐ 2-3 Zucchini ($4.00) Great on the grill or sautéed with garlic and onions.
☐ Bunch Carrots ($3.50) Remove tops for storage. Eat them fresh, roast them, or add them to stir fry.
☐ 3 cucumbers ($3.00) Eat fresh or add to salads.
☐ 2 Storage Onions ($2.00)
☐ Fresh Thyme ($2.00)
☐ 1 Siletz Tomato ($2.50)
☐ 1 head cabbage ($4.00)
Box value at the farmers’ market: $31.00
The Versatility of Kale
Kale has become quite a popular vegetable touted for its nutritional value and cancer fighting properties. However I love kale because of its taste and versatility. It can be eaten raw, blanched, sautéed, you name it.
For a decadent raw kale salad, try this recipe from The Pioneer Woman. The vinegar in the dressing helps to break down the hardy kale leaves.
Killer Kale Salad
4 slices thin bacon, cut into bits
1 tablespoon butter
1 whole medium red onion, halved And sliced
8 ounces, weight white mushrooms, sliced
1/2 cup white wine
Salt And pepper, to taste
4 ounces goat cheese crumbled
3/4 cups olive oil
1/4 cup balsamic vinegar
1/2 teaspoon fresh thyme leaves
1 bunch kale
- Fry the bacon bits until slightly crisp. Drain on a paper towel.
- Pour out most of the grease and add the butter to the skillet. Add the onions and cook them over medium-low heat for 10 to 15 minutes, until soft. Remove them to a plate. Add the mushrooms, stir, then add the wine, and salt and pepper. Turn the heat to medium-high and cook the mushrooms for several minutes, until most of the wine has evaporated and the mushrooms are soft. Remove them from the heat and set them aside.
- Add the olive oil, vinegar, thyme, salt, and pepper to a mason jar and shake it to combine.
- Remove the kale leaves from the stalks, then roll them up in batches and slice very thinly. Place the kale in a bowl. Add half the dressing and toss. Then add mushrooms, onions, and bacon and toss again. Finally, add the goat cheese and more dressing if needed, and toss. (Reserve extra dressing for another use.)
Oven Roasted Veggies, with or without Chicken
If the weather outside is any indication (at least in Philomath), maybe it isn’t quite summer yet. This box is perfect for roasted veggies – onions, carrots, potatoes, and season with olive oil, salt, fresh thyme and any other herbs that you have around. If you’re a meat eater, roast the veggies with bone in chicken thighs.
- Preheat oven to 450 ° F
- Cut onions, carrots, potatoes, and any other root veggies that you may have into evenly sized pieces. If potatoes are small, leave them whole
- Toss with a few pinches of salt, thyme (oregano and parsley if you have it), and 3 tablespoons (or more) of olive oil
- Place veggies in baking dish or a cast iron pan
- Blot dry chicken thighs, brush with olive oil, and sprinkle with salt and pepper
- Place chicken on top of roasted veggies and bake for 40-45 minutes until the skin is crispy and browned and the vegetables are tender.