It’s Summer CSA sign up time! We’ve started planting all your favorite summer crops and we’re looking forward to having you join us!! Your early sign up helps us pay for seeds & starts and all the work that we’re doing to get those beautiful summer veggies off to a great start.
Amazing recipes for everything we grow on the farm are available to members at Cook With What You Have. If you joined our winter CSA you will find your password in the member email. Enjoy 24/7 access to recipe inspiration!
This week your share may include…
- Borlotti or Black Beans: What a treat to have these heirloom dry beans in the share!
- Cauliflower: We grow several varieties of overwintering cauliflower. It is planted in July and the seeds come from a select few breeders in northern Europe. We are hoping that with more farmers growing more winter crops there will be increased interest from the seed companies to breed better types specifically for our climate here in the Willamette Valley. Check out my post about the Winter Crops Field Day hosted by OSU were several of our favorite varieties were in a trial with some new breeding lines.
- Rainbow Chard: Amazing vibrant colors.
- Collard and/or Broccoli Greens: The fresh tender leaves of our collard and broccoli plants are so tasty this time of year.
- Leeks: I love leeks! So many people think of them as just for special recipes or special occasions. I’m an everyday leek user and I’d like to convert you as well. Anytime you’d use an onion, give leeks a try. Our CSA members can try one of my favorites… Leek Bruchetta at Cook With What You Have
- Bouquet of Parsley: This parsley was planted almost a year ago and it’s the gift that keeps on giving! We call it a bouquet because you may find some elongating stems in your bunch. These will eventually form flowers but in the meantime just pick off the leaves and use the stems in soup stock.
- Cayenne Pepper: These are hot! I like to use 1-2 in a pot of stew. Or grind them up for homemade red pepper flakes.
- Amish Butter Popcorn: Real popcorn with real flavor! We were first introduced to this variety by Ayers Creek Farm. The seed is now available from Uprising Seed and it is surprisingly versatile – can also be ground into polenta, cornbread or made into masa. Pop it on the cob in the microwave (in a brown paper bag, max 3 min) or take the kernels off the cop and pop it any way you choose.
- Rutabaga: There are more than a dozen inspiring recipes for rutabaga at Cook With What You Have.
Coming soon… Summer CSA Share!