THIS WEEK YOUR BASKET CONTAINS: snow peas (half shares), radish, zucchini, parsley, onions, kale, cucumbers, potatoes, and celery
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Week #8 (7/8 & 11)
THIS WEEK YOUR BASKET CONTAINS: snow peas (full shares), turnips, zucchini, basil, spring onions, Swiss chard, SCALLIONS, CUCUMBERS, and carrots.
Continue readingWeek #7 (7/1 & 4)
THIS WEEK YOUR BASKET CONTAINS: snow peas, kohlrabi, zucchini, parsley, spring onions, kale, RED WHITE & BLUE POTATOES, and carrots.
Continue readingWeek #44 (3/21 & 24)
This week your basket contains: potatoes, winter squash, leeks (full shares), elephant garlic (half shares) carrots, spicy cooking greens (mustard greens, Swiss chard, and collards) and salad mix (arugula, kale, and miner’s lettuce)
Continue readingWeek #43 (3/14 & 17)
This week your basket contains: potatoes, winter squash, onions, carrots, bok choy, and RADISH microgreens.
The land on which we farm is in a 50-year rural reserve. Oregon’s strong land use planning laws are one of the reason we can grow food so close to you. Right now a bill in the Oregon legislature (SB 4) is threatening to circumvent the planning process and ultimately threaten farms like ours. We urge you to learn more and sign this petition circulated by a neighboring farmer. https://www.change.org/p/modify-sb-4-and-save-oregon-s-working-farmland-and-rural-areas?redirect=false Please also contact your state representative and senator and urge them to vote NO on SB4
Continue readingWeek #42 (3/7 & 10)
This week your basket contains: potatoes, winter squash, leeks, carrots, salad mix (turnip thinnings, arugula, spinach, corn salad, miner’s lettuce, endive, baby bok choy leaves, cabbage, and kale) and RADISH microgreens.
Continue readingWeek #26 (11/15 only)
This week your basket contains: Florence fennel, SHALLOTS, sweet peppers, KABOCHA SQUASH, elephant garlic, cooking greens (Swiss chard and Chinese cabbage), and green tomatoes.
Continue readingWeek #34 (01/07/22)
This week your basket contains: winter squash, beets, Brussels sprouts, onions, potatoes, and carrots.
Continue readingModified Double Celery Turkey Salad
Thanks to one of our subscribers for the following new version of a recipe we’ve given. She describes this as “a winter tonic!”
MODIFIED DOUBLE CELERY TURKEY SALAD
Dressing:
¼ head crushed garlic
olive oil
toasted sesame oil
soy sauce
rice vinegar
black pepper
Salad:
1 grated celeriac
few stalks minced celery
2-3 grated carrots
1 lb. cooked turkey
1 roasted beet, diced
Saute garlic in olive oil briefly, just so that it is not raw. Whisk garlic together with other dressing ingredients to taste. To roast the beet, wash, wrap in aluminum foil and bake in 350-degree oven for about an hour or until easily pieced with a fork. Allow to cool, then rub off the skin with your thumb. Dice or shred the turkey. Mix salad ingredients with dressing (adding beets last and mixing only gently afterward) and serve.
Four Season Cooking: Fall

Thanksgiving is a perfect time to cook a truly seasonal meal. This year we took all the vegetables growing in our garden and built dishes around each. Since we had a talented photographer among our guests, we decided to start a series of posts featuring local, seasonal dishes that delight and nourish. Continue reading