2017 CSA: Week 17 – Come to the Pumpkin Patch

CSA Newsletter – Week 17

Come to the Pumpkin Patch!

It’s crazy to think that it’s already week 17 of our CSA! We only have four weeks to go for a total of 21 weeks of produce. Sally wants to let everyone know that you are all invited to come out to our pumpkin patch so that each person in your family can pick out a pumpkin! From now through October 14th, Tuesday–Saturday 9-5, come out to the Farmstand and ask where the pumpkin patch is. Our lovely staff will give each of you a doughnut and point you in the right direction.

Also, this year the Moreland and Shemanski Wednesday markets will be ending on October 25th, a week shy of our last CSA box. To those of you who pick up at either of those markets, make sure to let Will know as soon as possible which alternate pick-up location you would like to grab your 21st box from.

Alright, enough business! What’s really exciting is the fact that watermelon radishes are back in season!!! We started growing watermelon radishes about five years ago when our farming business partner in crime at that time, Wild Garden Seed, was working on breeding them on some of our land. I remember the process vividly, as I had no idea what was required to breed any vegetable. When you’re selecting watermelon radishes for seed, you want to make sure you’re only collecting seed from the best, most flavorful, pinkest radishes in the field. But how do you do that if you can’t see the radish under the ground? Apparently, they harvest the radishes and wash them just like normal. Then they sort the radishes by color. Right at the base of the root where it tapers down to a little tail, they look to see if there is a pink blush. The brightness of that spot is an indicator of how bright the radish is on the inside. Finally, they take all the brightest pink radishes to be re-planted, now called stecklings, and plant them back in the field to let them flower and go to seed. Then we buy that seed and grow them up to become radishes once again.

-Laura Bennett, markets@gatheringtogetherfarm.com

Table of Box Contents

  • Butternut Squash—As the name suggests, this squash is creamy like butter, with a nice sweet flavor.
  • CeleryOur celery is looking beautiful out in the field. The plants are nearly quadruple the size of the celery bunch that you end up receiving, which is only the very center of the floret of stalks.
  • Watermelon RadishesTo those of you who have yet to experience their magic, these radishes are extremely beautiful and delicious. They are white-green on the outside and have a burst of pink in the center, perfect sliced into thin discs into a salad. They’ve got a crisp, juicy texture and a well-rounded combination of sweetness and heat!
  • Sweet Bell Pepper
  • Sweet Jimmy Nardello Pepper
  • Cilantro
  • Yellow Potatoes
  • Chioggia Beets—Beets come in all sorts of shapes, sizes, and colors. These chioggias are striped with concentric circles of red and white inside, and have a milder flavor than red beets. They also don’t turn everything pink, and instead can be bright color accents in a salad.
  • Collards—Collard greens are similar to kale with a lovely sweet broccoli-like flavor. Cooked down they become quite tender.
  • Sweet Onion—This time of year I love making grilled cheese sandwiches with a layer of caramelized sweet onions inside.
  • Red Onion—High in acid, great raw in salads, sandwiches, and slaws.
  • Lettuce
  • Tomatoes


Celery, Apple, Watermelon Radish, & Sweet Pepper Slaw

Author Adapted from The CSA Cookbook by Linda Ly



  • 1/4 cup cider vinegar
  • 2 tbsp minced chives
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • zest and juice of 1 lemon
  • 1/4 cup olive oil


  • 1 tart apple, cored and cut into matchsticks
  • 2 celery ribs, with leaves, thinly sliced on the diagonal
  • 1/2 red cabbage, thinly sliced
  • 1 watermelon radish, thinly sliced into disks and then matchsticks
  • 1 sweet pepper, sliced into very thin strips
  • fresh herb: finely-chopped basil, parsley, cilantro, etc.


  1. To make the dressing, stir together the vinegar, chives, salt, pepper, lemon zest, and lemon juice in a small bowl. Whisk in the oil until well blended and set aside.

  2. Combine the apple, celery, cabbage, radish, and pepper in a large serving bowl and toss with the dressing (which you should feel free to elaborate on with your own spice concoction; personally, I love adding sesame oil and crushed peanuts to slaws). 

  3. Refrigerate for a few hours before serving to let the slaw soak up all the flavors. It’s even better the next day! Serve chilled.

Coconut Butternut Squash Soup w/ Collards

“Once you’ve got the squash baked, this soup comes together quickly. The mellow flavors of squash, collards and red onions synergize delectably and look gorgeous together as well.”

Author Adapted from New York Times Cooking


  • 1 large butternut squash (about 1 1/2 pounds)
  • 2 tbsp olive oil or other vegetable oil
  • 1 large yellow or sweet onion, chopped
  • 1 medium apple, any variety, peeled and diced
  • 2 cups prepared vegetable broth (or 2 cups water with 1 vegetable bouillon cube)
  • 2 tsp good-quality curry powder
  • 2 tsp grated fresh or jarred ginger, or more to taste
  • pinch ground nutmeg or allspice
  • salt to taste
  • freshly ground pepper to taste


  • 2 medium red onions, quartered and thinly sliced
  • 1 good-sized bunch collards (about 10 to 12 ounces)


  1. Heat about half the oil in a soup pot. Add the onion and sauté over medium-low heat until golden, about 8 to 10 minutes.

  2. Add the apple, squash, broth and spices. Bring to a steady simmer, then cover and simmer gently until the apples are tender, about 10 minutes.

  3. Transfer the solids to a food processor with a slotted spoon, in batches if need be, and process until smoothly pureed, then transfer back to the soup pot. Or better yet, simply insert an immersion blender into the pot and process until smoothly pureed.

  4. Stir in the coconut milk and return the soup to a gentle simmer. Cook over low heat for 5 to 10 minutes, until well heated through. Season with salt and pepper. If time allows, let the soup stand off the heat for an hour or two, then heat through as needed before serving.

  5. Just before serving, heat the remaining oil in a large skillet. Add the red onions and sauté over low heat until golden and soft.

  6. Meanwhile, strip the kale leaves off the stems and cut into thin shreds. Stir together with the onions in the skillet, adding just enough water to moisten the surface. Cover and cook over medium heat, stirring occasionally, until the kale is bright green and just tender, about 5 minutes.

  7. To serve, ladle soup into each bowl, then place a small mound of kale and onion mixture in the center.

CSA 2017 – Week 16: Salt and Pepper

CSA Newsletter – Week 16

Salt and Pepper

Welcome to fall, everyone! I just started back at OSU, and I am so grateful to be spending my time studying the history of food, something that I cannot wait to share with you all. Last week I learned all about the history of various spices and how they literally changed the world, but what stood out most to me was the amazing stories behind the most common things on the table—salt and pepper.

It seems like salt and pepper have always been there, no matter what culture or era you’re from, but apparently the two ingredients couldn’t have more different histories. There is no record of when humans first started using salt on food, though the ways in which we use salt has changed drastically over time. In some cultures, rather than sprinkling salt into food, each guest at the table would have a small salt block to lick throughout the meal.
Pepper, on the other hand, has a history much richer than one would expect, and it didn’t join salt on the table until the Romans were in power. Back then, food was treated as a vehicle for spices, and one’s wealth was measured by how many spices they could afford to use. The trade routes from India and the Molucca Islands (where peppercorns and most other spices are still grown) were extremely long, thus leading to extremely high prices. This led to the first major separation of classes in the Western world; suddenly the royalty, who had been more or less living similarly to the peasants, found themselves eating decadently-seasoned food and wearing silks.

In fact, it was the high price on spices, primarily peppercorns, that led hundreds of adventurers to search for a cheaper trade route by sea. One of those explorers was Christopher Columbus, who obviously did not succeed in finding the trade route to India. But it’s crazy to think that he never would have gone to the New World had pepper simply been cheaper. How different would things have been? Just something to ponder as you eat your way through this week’s box.

-Laura Bennett, markets@gatheringtogetherfarm.com

Table of Box Contents

  • Acorn Squash—When I was growing up my mother would bake acorn squash halves with brown sugar, butter, and bacon inside. It was amazing, I won’t lie, but if you’re looking for a healthier alternative, see the recipe on back.
  • Poblano PepperThis pepper is most commonly used to make Chiles Rellenos, as it has a chipotle-like flavor.
  • Sweet Italian Peppers
  • Yellow Potatoes
  • Bunched Turnips—We grow a variety of turnips at the farm, so you can see which variety ends up in your box. If you get purely white turnips, the entire bunch is sweet and delicious. Be sure to eat the stems and greens! If you get purple-top turnips, the stems and greens are a little on the bitter side and would be best blended into a soup rather than eaten.
  • Bunched Purple Haze Carrots
  • Medusa Kale—This kale is known for being particularly purple, though the color intensifies with the colder weather, so it may still be green yet. Sauté with potatoes, a poblano pepper, and top with fried eggs for a warm, autumnal breakfast.
  • Thyme—Fresh thyme is a wonderful treat, but if you can’t use up the whole bunch don’t fret. Just let it hang in your kitchen to dry, and then put it in soups, or crunch the leaves off into a jar for use on a later date.
  • Sweet Onion—This time of year I love making grilled cheese sandwiches with a layer of caramelized sweet onions inside.
  • Superstar Onion—Nice acidic flavor, perfect raw on salads and sandwiches.
  • Cucumber
  • Lettuce
  • Tomatoes
  • Grapes


Roasted Roots w/ Maple Syrup, Black Pepper, and Thyme

“This dish begs to be served with a pork chop.”

Author Adapted from Six Seasons by Joshua McFadden


  • 1 bunch Turnips, stems removed, trimmed, and cut into 1/2 inch wedges
  • 1/2 bunch Purple Carrots, cut into 1/2 inch slices
  • olive oil
  • salt
  • pepper
  • 2 tbsp apple cider vinegar
  • 1 tbsp pure maple syrup
  • 1/4 bunch thyme, minced
  • 1 tsp dried chile flakes


  1. Heat the oven to 400 degrees F.

  2. Toss the turnip cubes with a nice glug of olive oil and season generously with salt and black pepper. Spread evenly on a baking sheet and roast until fully tender and lightly browned, 25-30 minutes.

  3. Pile into a bowl, sprinkle with the vinegar, and toss to distribute. Let the turnips absorb the vinegar for a minute. Add the maple syrup, thyme, and chile flakes and toss. Taste and adjust with more salt and pepper if needed.

Roasted Acorn Squash w/ Yogurt, Walnuts, and Spiced Green Sauce

“Such a stunning dish, and with so little work. I look for a mix of squash that will have differently shaped slices so that you get some drama on the platter.”

Author Adapted from Six Seasons by Joshua McFadden


  • 1 1/2 cups yogurt
  • 1 garlic clove, minced
  • 1/2 tsp lemon zest
  • salt
  • pepper
  • 2 lbs winter squash
  • olive oil
  • 2 tbsp slightly sweet white wine vinegar
  • 1/4 cup walnuts, lightly roasted, roughly chopped
  • Spicy Pesto, hot sauce, or Spiced Green Sauce (below)


  1. Mix the yogurt withthe garlic, lemon zest, and 1/4 tsp salt. Set aside.

  2. Heat the oven to 400 degrees F.

  3. Trim off the top and bottom of the squash, then peel away the skin with a paring knife or sturdy vegetable peeler. Cut the squash in half, scoop out the seeds and fibers with a stiff spoon, and cut the squash into ½ inch slices.

  4. Toss the squash, either in a large bowl or directly on a rimmed baking sheet, with 2 Tbsp of olive oil and a generous seasoning of salt and pepper. Spread out on one or two rimmed baking sheets, and roast until tender and nicely browned on the underside, 20-40 minutes depending on the texture of the squash. Let the squash cool slightly on the baking sheet (s).

  5. Arrange the squash slices on a platter, spoon a ribbon of yogurt on top, and then sprinkle with vinegar. Drizzle/spoon the pesto/hot sauce over the squash so it looks pretty. Scatter the walnuts on the dish and finish with a few drops of olive oil. Serve warm or at room temperature. 


Spiced Green Sauce

Author From Six Seasons by Joshua McFadden


  • 1/2 tsp coriander seeds
  • 1 tsp cumin seeds
  • seeds from 4 green cardamom pods
  • 1/2 cup Poblano, minced
  • 1-3 garlic cloves, smashed and peeled
  • 2 cups cilantro leaves, packed
  • 2 cups parsley leaves, packed
  • pinch ground cloves
  • 1 tsp lemon zest
  • 1 tbsp lemon juice
  • salt
  • pepper
  • 1/2 cup olive oil


  1. Put coriander, cumin, and cardamom into a dry skillet and toast lightly about 4 min, shaking pan regularly. Dump into mortar and pestle or spice grinder and grind.

  2. Blend everything including your ground spices into a food processor and pulse until all is finely chopped into a rough puree, drizzling in olive oil as you blend.

  3. Add more salt and pepper to taste and store in fridge up to one week.

2017 CSA – Week 15: The Brassica Family Trea

CSA Newsletter – Week 15

The Brassica Family Tree

Ever wonder what the heck is up with kohlrabi?? It’s this weird looking purple or green thing; people eat it I guess; but what is it exactly? To get to the bottom of this, it’s time to get to know the Brassica Family, one of the most prominent families of vegetables in the Northwest – especially in the fall.

If you can imagine the world thousands of years ago when humans were just starting to cultivate their own food, imagine one ancient brassica ancestor. From that plant, humans selected for different traits over the years. Breeding for larger flowers led to broccoli, cauliflower, and Romanesco; selecting for larger and more flavorful roots led to turnips, horseradish, radishes, and rutabagas; breeding for better leaves led to collard greens, arugula, bok choy, tatsoi, mizuna, and countless kales; flower buds got bigger and bigger until they became brussels sprouts and cabbages, and more recently kalettes; breeding for larger seeds led to canola, mustard seeds, and meadowfoam. And finally, when you breed for a larger and sweeter stem, you get kohlrabi, a wonderfully weird vegetable that sits right on top of the soil as it grows.

Isn’t it crazy to think that humans created all of these different vegetables that we have available to us today? Even sweet corn used to just be grass. I tend to get lost in thought about it every time I eat kohlrabi, romanesco, or other such funky cousins of the Brassica family tree. As the season progresses into fall, see if you can pick out the Brassicas as they debut in your CSA box.

-Laura Bennett, markets@gatheringtogetherfarm.com

Table of Box Contents

  • Kohlrabi—Shave the skin off with a knife before eating. Dip spears into hummus, grate into a slaw, fry and dip into aioli (week 5 recipe), or slice thinly and sprinkle with salt and lemon and eat as is.
  • Sweet Italian Peppers
  • Nicola Potatoes—These potatoes are as buttery as can be, perfect for hash browns, mashed potatoes, and roasted with other veggies in the oven.
  • Red Cabbage—One cabbage can go a long way! Try using some to make a jar of kraut; I have a friend who makes purple kraut regularly and his kids call it Dragon Food (see week 8 recipe).
  • Fennel—Fennel is like a licorice-flavored dill, whose mild fronds are great as garnish, in stock, or in a salad. The bulb is the main attraction, often shaved thinly and served raw with steak or pork.
  • Bunched Carrots—With this rain it is officially sweater-wearing and stock-making season! Whenever you’ve got a pot of veggie or chicken stock going, make sure to throw in your carrot tops for a nice fresh flavor.
  • Shallot—Shallots are a cross between onions and garlic, which is why they often look like they’re trying to clove up a bit. Their flavor is also much more potent than a normal onion, you may need to tag out with a friend if you’re chopping for too long.
  • Chard—let raw leaves soak in vinegar before serving in a salad; this removes the mouth-drying, oxalic nature and allows you to taste the full chard flavor.
  • Sweet Onion
  • Red Onion—Nice acidic flavor, perfect raw on salads and sandwiches.
  • Sweet Corn
  • Jalapeño—End of season jalapeños are the hottest, beware!
  • Cucumbers
  • Lettuce
  • Tomatoes


Grilled Corn with Alla Diavola Butter and Parmesan Cheese

“Not quite a recipe, this dish is a reminder that when you have a fridge stocked with good condiments, such as my alla diavola butter, great meals are minutes away. The Italians have a few dishes they refer to as alla diavola, which means “devil style”—in other words, spicy as hell. In this butter, I bring together layers of not just heat but all kinds of good chile and pepper flavors. You can adjust up or down, depending on how intense you like your heat.”

Author Adapted from Six Seasons by Joshua McFadden


  • Sweet corn, husked
  • Freshly grated Parmesan cheese

Alla Diavola Butter

  • 1/2 lb butter, at room temperature
  • 1 Tbsp paprika
  • 1 Tbsp dried chile flakes
  • 1 Tbsp black pepper
  • 1/2 tsp salt
  • 1/4 cup finely chopped seeded jalapeno
  • 1 Tbsp hot sauce of choice


Alla Diavola Butter

  1. Fold all the ingredients together with a wooden spoon or rubber spatula and pile into whatever container you want to serve or save it in. chill the butter for at least 1 hour to firm up and to let the flavors marry and permeate the butter.

  2. A neat option is to spoon the butter in a line onto a sheet of parchment or waxed paper and roll it into a neat cylinder. Wrap that up well in plastic or pop into a freezer bag and freeze until ready to use it or slice some.

Grilled Corn

  1. Heat a grill to medium-high.

  2. Arrange the corn—un-oiled—on the grill and cook for only a couple minutes, turning so that all sides get exposed to the heat. You just want to warm the exterior and maybe give it a kiss of smoke and flame, but you want the interior of the kernels to stay juicy and almost raw.

  3. Arrange the corn on a platter and slather with the butter, turning the ears so they get entirely coated. Shower with grated pecorino and eat right away.


Roasted Fennel with Apples, Taleggio Cheese, and Almonds

“I created this dish by accident. I was making dinner and realized I didn’t have enough fennel for the dish I had planned to make. But I had apples, and so in they went. It has been a go-to recipe ever since. That’s what good cooking is about: adapting, trusting your instincts, and being willing to fail."

Author Adapted from Six Seasons by Joshua McFadden


  • olive oil
  • 1/2 pound fennel sausage (or Italian)
  • 2 garlic cloves, smashed and peeled
  • 1/2 tsp dried chile flakes
  • 2 fennel bulbs, cut lengthwise into eighths
  • 1 large apple, peeled, cored, and thinly sliced
  • 1/2 cup almonds, toasted
  • 1 tsp fresh thyme leaves
  • 6 ounces Taleggio cheese, torn into bits (or whatever cheese you fancy!)
  • salt & pepper
  • 1/2 cup breadcrumbs
  • 1 tbsp butter


  1. Heat the oven to 375 degrees F.

  2. Heat a large skillet over medium-high heat, add 1 tsp olive oil, then add the sausage. Cook until it’s no longer pink, about 5 minutes, breaking it up into pieces about the size of popcorn. Scoop it out of the pan and set aside.

  3. Reduce the heat to medium-low, add 1 tbsp oil and the smashed garlic, and cook slowly to toast the garlic so it’s very soft, fragrant, and nicely golden brown, about 5 minutes. Add the chile flakes and toast for another few seconds, then add the sliced fennel. Pour 1/3 cup water into the pan and cover it, adjusting the heat so the fennel steams and simmers. Check the fennel every few minutes, adding more water as it evaporates.

  4. Continue cooking like this until the fennel is getting tender but not super soft, about 10 minutes. If there’s any remaining water when the fennel is cooked, increase the heat to evaporate it quickly.

  5. Return the sausage to the pan and add the apples, almonds, thyme, and half the Taleggio. Toss and then season generously with salt and pepper.

  6. Pile this into a 2-3 quart baking dish, top with the remaining cheese and the breadcrumbs, and dot with the butter. Bake until the ingredients are hot and all the way through the cheese is melting and starting to sizzle, 30-35 minutes.

  7. Let the casserole rest for about 5 minutes and serve hot.

2017 CSA – Week 14: The Power of Raw

CSA Newsletter – Week 14

The Power of Raw

Somehow September is almost halfway gone already, but luckily our produce selection still thinks that it’s summer. So before summer really ends, it’s time to fully embrace eating vegetables raw! Because when we’re all eating roasted root vegetables morning, day, and night this fall, we’re going to miss how easy it was to take a bite out of something sweet and crisp.

This week’s recipes focus on celebrating the raw! One of my favorite ways to eat raw vegetables is to load them up in salads with at least ten ingredients—the more the better. I’ve struggled to incorporate salads into my diet for many years; they have just never been that enticing. But once I learned the cornerstones to a great salad, I was surprised that I actually started craving them! So if you’d like to start experimenting with raw salads, here are the following components that I focus on to get the full flavor and texture package that will have you coming back for seconds.

  • Fruit—cherries, melons, grapes, nectarines, watermelon
  • Soft Vegetables—Raw tomatoes or steamed beets
  • Crisp Vegetables—cucumber, carrot, celery
  • Crunch—toasted nuts, torn croutons, etc.
  • Tang—vinegar-based dressing, raw onion.
  • Plenty of herbs! Throw ‘em all in!
  • Spice—mustard greens, minced jalapeno, or chili powder
  • Dressed Greens—make sure to toss your greens in dressing thoroughly before serving. Simply pouring dressing over raw greens at the table doesn’t allow for the slight bit of softening that the dressing will do to the greens, making them tastier to eat.

-Laura Bennett, markets@gatheringtogetherfarm.com

Table of Box Contents

  • Specialty Melon
  • Italian Peppers—red and yellow peppers, both sweet and crisp.
  • Sweet Bell Pepper
  • Purple Majesty Potatoes
  • Black Kale—This is one of the first signs that fall is upon us!
  • Napa Cabbage—If you’re interested in learning how to make kimchi, just watch Maangchi’s youtube video at the following link: https://www.youtube.com/watch?v=0sX_wDCbeuU – I learned how to make kimchi from her & now make it for the farm;  it’s easier than you’d think!
  • Carrots
  • Leeks—Ever imagined what it would be like to eat an onion that tasted like butter?? Leeks are here to quell your curiosities.
  • Italian Parsley—Sweet and fragrant like its fennel cousin, parsley is wonderful paired with fruit in salads. I once had a parsley sorbet on cheesecake (never would have thought of that!) that is potentially the best thing I’ve ever eaten.
  • Sweet Onion
  • Cucumbers
  • Lettuce
  • Summer Squash
  • Tomatoes
  • Cherry Tomatoes

Melon, Parsley, and Cherry Tomato Salad

Author Adapted from Splendidtable.org


  • 1/4 cup Sweet Onion, cut into thin rounds
  • 4 cups ice water
  • About 8 cups salad greens --I suggest mixing your head lettuce and kale together. Black kale can be very tender raw when you slice it into very thin strips and let it sit in the vinegar dressing for 10-15 minutes before mixing it in.
  • 1/2 - 1 small Cantaloupe or Honeydew Melon, cut into 1" cubes
  • 1 cup salted sunflower or pumpkin seeds
  • 1 cup packed fresh herbs, chopped finely --Italian parsley, basil, and mint if you have them
  • 1/2 pint Cherry Tomatoes, sliced into quarters
  • salt and pepper to taste
  • 2-3 tbsp olive oil
  • 2-3 tbsp cider vinegar


  1. Combine onion and ice water and refrigerate 30 minutes. This takes the sharp edge off the onion taste.

  2. Finely chop about half your bunch of kale into thin strips. Place in a large salad bowl and gently toss with enough oil to barely coat the greens. Toss in vinegar to taste, starting with 2 tbsp. Gently massage the dressing into the kale leaves with your hands and let sit while you prep everything else.

  3. With your hands, tear your lettuce into bite-size pieces and place into another big salad bowl.

  4. Drain the onions and path them dry. Sprinkle the greens with the melon, cherry tomatoes, sunflower seeds, herbs, salt, pepper, and drained onions.


Purple Potato Leek Soup

Adapted from Bounty from the Box: The CSA Farm Cookbook by Mi Ae Lipe


  • 1 tbsp olive oil
  • 1 tbsp butter
  • 3 cups Leeks, chopped (you can use as much of the green as you'd like; it'll all be edible
  • 1/2 cup chopped sweet onion
  • 6 cups cubed Purple Potatoes, skins on!
  • 1 Carrot, diced
  • Parsley Stems, minced
  • 7 cups vegetable stock or water
  • 1 cup milk, dairy or alternative
  • salt and pepper to taste


  1. Heat the oil and butter in a medium soup pot. Stir in the leeks and onions. Cook on low heat, without browning, for 5 minutes.

  2. Add the potatoes, carrot, stock, and salt. Bring to a boil, decrease the heat and simmer for 40 minutes, or until the potatoes are fork-tender.

  3. Let the soup cool slightly. Puree it in a blender or run it through a food mill.

  4. Add the milk. Return the soup to the pot and gently reheat, Do not let it boil, as this will scald the milk. Season to taste with additional salt and pepper and serve.


Napa Cabbage Slaw

I went and had breakfast at the Yachats Farmstore last week, and, among many other delicious things, they served a napa cabbage slaw that was AMAZING. Normally slaws call for sugar in the dressing, but napa cabbage is naturally so sweet that you don’t need to add any sugar, yet you still get the nice sweet flavor. Get creative! Add whatever herbs and spices you’d like!


  • 6 tbsp olive oil
  • 2-3 tbsp cider vinegar
  • 1/2 tsp Dijon mustard
  • 2 carrots, grated
  • 1 head Napa Cabbage, shredded
  • 3/4 cup sliced almonds, toasted


  1. Mix all ingredients together in a large bowl and season with salt and pepper to taste. Enjoy fresh, and keep for easy leftovers.

CSA 2017 – Week 13: Preserving Produce

CSA Newsletter – Week 13

Preserving Produce

In addition to writing these newsletters and working our farmers markets, my main summer task is running food processing at the farm. We roast all of the tomatoes and peppers that don’t sell at market and freeze them for future use. The tomatoes get used to make our salsa, the pizza sauce in our restaurant, and even get sold to restaurants throughout the Portland and Corvallis areas. Our roasted peppers are even more of a delicacy, used to make Romesco sauce in our restaurant and sold to other restaurants as well. But we don’t stop there! We also blanch and freeze our sweet corn, turn cabbage into sauerkraut, and make pesto out of various greens (not just basil).

Watching food go to waste is a terrible sensation, one that we try our best to avoid. If you ever find yourself having a hard time using up the produce in your box during this peak of abundance, think about what you can put away for the winter. Roasting and freezing bags of sweet peppers allows you to make Romesco sauce in the dead of winter when there are no peppers in sight. If you’re into canning, you could roast up some tomatoes and make a marinara sauce.

I’m sure some of you are seasoned home-canners who know a whole lot more than I do. But if you’re new to food processing, look up some recipes on Ball Preserving Website. Just a few years ago I didn’t know how can at all, let alone even make a small batch of something, until I just started trying things out on my own—all I had was the Ball preservation book. And now I’m a professional food processor! Okay, so maybe that’s not your goal, but it makes my point nonetheless—anyone can learn how to do anything if they want to. So don’t miss out on the last few weeks of summer bounty, and see if you can preserve some to enjoy this winter.

-Laura Bennett, markets@gatheringtogetherfarm.com


Table of Box Contents

  • Yellow Watermelon
  • Italian Pepper—sweet and crisp, great raw or sautéed.
  • Pimiento Pepper
  • Yellow Bell Pepper
  • Red Potatoes
  • Bunched Beets
  • Broccoli
  • Basil
  • Red Torpedo Onion
  • Sweet OnionThe high sugar content makes these perfect for caramelizing in a sauté.
  • Cucumber
  • Lettuce
  • Summer Squash
  • Tomatoes
  • Cherry Tomatoes


Roasted Beets, Avocado, and Sunflower Seed Salad

Author Adapted from Six Seasons by Joshua McFadden


  • 1 lb Beets, with greens attached
  • salt
  • pepper
  • olive oil
  • 3 tbsp red wine vinegar
  • 1/4 cup salted roasted sunflower seeds
  • 1/2 cup lightly packed roughly chopped flat-leaf basil leaves
  • 4 scallions, sliced at a sharp angle
  • 1/2 cup pickled peppers, lightly packed, seeded, and chopped such as pepperoncini
  • 2 firm-ripe avocados


  1. Heat oven to 375 degrees F.

  2. Trim the tops and bottoms off the beets. Wash the greens and let dry. Rinse and scrub the beets to remove any mud or grit. Cut up any larger beets so that they are all about the same size.

  3. Put the beets in a baking dish that’s large enough to accommodate all of them in a single layer. Season with salt, then pour ¼ cup water into the dish. Cover tightly with foil and steam roast until the beets are tender when pierced with a knife. Depending on the size, density, and age of the beets, this could take between 30-60 minutes.

  4. Meanwhile, if you have beet greens to cook, heat a medium skillet over medium heat. Add a glug of olive oil, add the beet greens, and toss them until they are wilted and a bit stewed, about 5 minutes. Set aside until cool, then chop through them a few times.

  5. When the beets are tender, let them cool until you can handle them, then rub or pare away the skins. Cut into ½-inch wedges or chunks and pile into a bowl. Add the greens.

  6. While the beets are still warm, sprinkle with the vinegar, ½ tsp salt, and many twists of black pepper. Toss to distribute the seasonings and let the beets absorb the vinegar for a few minutes. Add a healthy glug of olive oil and toss again. Let the beets sit at room temp until you’re ready to serve.

  7. To assemble for serving, add the sunflower seeds, parsley, scallions, and pickled peppers and toss gently. Peel the avocados and cut them into neat chunks that are about the same size as the beet wedges, and add them to the beets, too. Toss thoroughly but very gently, so you don’t mash the avocado too much. Taste and adjust with more salt, pepper, vinegar, or oil. Serve right away.

Recipe Notes

Special Note—Always dress cooked roots and potatoes while they’re still warm. The acidic ingredients will be absorbed more deeply, making your final dish nicely bright.


Romesco Sauce

Adapted from SunBasket.com

 - “The first time most people taste Romesco sauce, they proclaim that they want to eat it on absolutely everything. Spicy and a little sweet, nutty and smoky, chunky yet smooth — it’s a sauce that appeals to most of our taste buds and senses.

Most traditional recipes include roasted sweet peppers, tomatoes, almonds, stale bread, olive oil and a touch of sherry vinegar. But you can make any variety with the basic elements — mostly peppers, a tomato, a nut, an acid, an oil, and a thickener. Some of our favorite varieties include toasted hazelnuts, roasted garlic, lemon, and sunflower oil. Make it fancy by throwing in some smoked paprika and fennel or brighten it with a little basil and parsley." (I usually caramelize a sweet onion slowly in a frying pan and add that into the mix too—LB)

Author https://sunbasket.com/blog/post/124169959431/how-to-make-romesco-without-a-recipe


  • peppers
  • tomato
  • hazelnuts
  • roasted garlic
  • lemon juice
  • sunflower oil
  • smoked paprika optional
  • fennel optional
  • basil (to garnish)
  • parsley (to garnish)


  1. To make, start by roasting your peppers and a tomato or two in a 375°F oven until just charred — this is what gives the base flavor. 

  2. Once the vegetables are done and have slightly cooled, remove the charred skins, seeds and cores from the peppers and discard. 

  3. Then throw everything in the blender with an oil and acid of choice and puree until mostly smooth with a few chunks. Stir in the spices and add salt and pepper to taste. Andale, get creative!

Recipe Notes

"With Roman origins and a claim to the Catalan region of Spain, Romesco is a sauce with as many variations as applications. It’s a perfect paring for grilled shrimp, fish and vegetables or as a spread for sandwiches and burgers. Some might even eat it alone with a spoon. At Sun Basket, we prefer it on a big, juicy steak.”