• Leeks
• Collards
• Kale
• Celeriac
• Onions
• Broccoli
• Beets
• Acorn squash
• Carrots
• Cauliflower
• Peppers
• Pears

Special Announcements…

*We are finished harvesting tomatoes for the season…..there are still some good ones out there, so if you would like to come and do some “gleaning” we will open the field to members this week…we ask that you come during farming hours, between 8am and 4pm, and that you bring your own containers to fill. The farm is still very busy, so we’ll also ask that you either leave small children home, or keep them close at hand so the farmers using tractors or other implements can move freely around the farm. If you have any questions, please give Linda a call.

*The pears in your box are from our friends at Mt. Hood Organic Farms. We have been offering their delicious pears and apples in our CSA shares for the last few seasons and have loved the addition of tree fruit in the boxes! We hope you enjoy these beautiful pears, their variety is Starkrimson.  

*We would also like to remind you to mark your calendars for the Fall Harvest Celebration which will happen on Saturday, October 17th this year and it’s coming up quickly! The event will run from Noon to 4pm…we do a potluck lunch from Noon to 1pm (bring a dish to share if you would like to partake) and then we begin with hayride tours around the farm, pumpkin gathering, face painting and other activities for the kids. We hope to see you there!

Vegetable handling and Preparation Tips…

CELERIAC: Celeriac will store for up to a month in your refrigerator in a plastic bag.  When ready to use, slice off the green stalks at the root crown. Then soak the root in warm water to loosen the earth between the roots and scrub well with a brush.  Peel the skin off the roots before preparing (top and peeled portions are a tasty addition to soup stocks). Try celeriac raw, grated into salads or in any recipe that calls for celery. Celeriac can also be boiled or steamed.  Peel, slice, and boil for 5-10 minutes or boil whole for 20-30 minutes.  Mash and top with butter (tastes incredible with mashed potatoes!).

LEEKS: Place unwashed and dry leeks in plastic bag and store in a drawer of your refrigerator. Leeks will store well for up to 2 weeks. To clean leeks for cooking: trim roots, remove green tops (which can be used in soup stock), and peel off outer leaf layer removing any hidden dirt. Cut in half lengthwise and chop (most recipes only use white portion). Leeks can be substituted for any recipe calling for onions. They develop the best flavor when cooked or sautéed slowly.

Recipes!

Black-eyed Peas & Leeks from 101cookbooks

Pear Recipes from Martha Stewart

Celeriac Mash from Epicurious

Views From the Field…

The boxes this week are overflowing! I could hardly fit everything in the basket for the weekly photo. I was so excited to see the pears, as well as the celeriac and leeks. I am ready for those tastes of autumn, and I’m thinking that some kind of hearty soup might be a good menu item this week. I was able to make it to the farm this afternoon, just as the crew was coming up from the fields with the last of the day’s harvest. The truck was loaded with peppers…

The crew was finishing up with the processing of the harvest, cleaning up bins and totes, hosing and sweeping down the box packing room. The barn and silo was looking especially shiny in the soft fall light…

Crew member Shyla Black sent me some photos of the crew and some beautiful moments from the harvests over the last few weeks. I can never quite make it for those early misty morning shots, so I was glad she was able to share them with you!

I hope that you are all enjoying this delicious time of year, I would love to hear from you if you have any great recipes to share! It is always fun to try something new and different!

Take care!

~Sara