CSA Week #2 Extended Season

November 1, 2013


  • Potatoes
  • Collard
  • Kabocha squash
  • Red Kuri squash
  • Radishes
  • Pears
  • Parsley
  • Fennel
  • Roots: turnips, beets, and carrots

Some sites only:

  • Napa cabbage
  • Pac Choi
  • Romanesco


*We have our jars of organic tomato sauce for sale! The sauce is $7 for a 24oz jar, or $80 for a case of 12 and can be delivered to your drop site! The sauce is our special Winter Green Farm recipe, canned by our friends over at Sweet Creek Foods. The jars make wonderful holiday presents as well as a quick, delicious meal on a busy school night! Contact Linda in the office if you are interested in ordering.

* We would like to remind you that even if you are not getting the extended season boxes, you still might be signed up for the blog and be receiving the email blog post. We would love to keep you connected to the farm, but if you would like to unsubscribe to the blog you can do so, or call the office and we can help you. Thank you!

*We would also like to remind everyone that if you have any important questions regarding your CSA share, please make sure to contact the farm office directly at 541-935-1920. We love your comments here on the blog, but we can get back to you in a much timelier manner if you call Linda at the farm, thank you!

ImageWe are into the second week of the extended season and the weather got cold this week! When it freezes, we can’t harvest the greens until they thaw out. One of the colder mornings they even had to wait to harvest carrots because the mechanical carrot harvester was frozen as well!

Even though it was a cold start, we got a lot accomplished this week. All the roots like carrots, turnips, and parsnips are now out of the field and being stored in the big walk-in coolers at the farm. We grew a big crop of carrots this year for our extended season boxes as well as wholesale markets and farmers markets, so we have over 30,000lbs of carrots in storage! All of the fields have been prepped and cover cropped, so we are in good shape to withstand the winter rains that will surly come.

We hope you all had a safe and happy Halloween, you have a delicious box of veggies coming to you to counter all that sugar! Take care! 

-Sara Davies

Veggie Handling and Storage Preparation

ImageROMANESCO:  Some of you will be getting this beautifully crazy green vegetable in your box this week. Romanesco can be cooked and prepared in any way you would use cauliflower. Cook in boiling water for about 10 to 12 minutes until tender to the fork, or steam until tender, about 5 to 7 minutes. Trim off any outer leaves before cooking. Store unwashed romanesco in the fridge, in a plastic bag for up to one week.

ImageFENNEL: Wash Fennel bulb, store in plastic bag in refrigerator, wrapping delicate leaves in moist paper towel, for up to 2 weeks. Fennel can be eaten raw, baked, steamed or sautéed. Tops can be used as a garnish or added to soups at the end. Use the tops as a substitute for dill.

ImageCOLLARDS: Just prior to use, swish Collard leaves in a basin of lukewarm water. After any grit has settled, lift leaves out carefully. Additional rounds of washing may be necessary.

Store preferably unwashed, wrapped in a damp towel or plastic bag in the crisper drawer of refrigerator. Best used fresh, but may last for up to 1 week if properly stored. Keep moist.

Collards can be cooked or eaten raw as a wrap for stir-fries and salads.

*Special note on your WINTER SQUASH: We recommend washing with soap and water before cutting your squash, as they are kept in our dry storage here are the farm and should be cleaned before cutting, thanks!


Fennel recipes from marthastewart.com

Black-Eyed Peas with Collard Greens from nytimes.com

Beet, Turnip and Radish Salad

From Vegetable Bliss Simple Seed to Table Inspiration by Julie Sochacki                                                                                                                                                                               

  • 1 red onion, thinly sliced
  • 2 garlic cloves, crushed
  • 1 small bell pepper, cored, seeded and thinly sliced
  • ¼ cup extra virgin olive oil
  • ¼ cup white wine vinegar
  • Sea salt and freshly ground pepper
  •  3 tablespoons fresh thyme
  • 4 handfuls of lettuce leaves, washed
  • 5 medium beets, scrubbed, boiled, peeled and cooled
  •  3 small turnips, thinly sliced
  • 5 small radishes thinly sliced

 Place onion, garlic, bell pepper, olive oil, vinegar, salt, black pepper, and thyme in a bowl. Toss and marinade for an hour. Meanwhile, Place lettuce in a salad bowl. Top with beets, turnips, and radishes. Pour marinade over salad and toss gently.