Week #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

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Modified 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.