The Latest Ponderings, Recipes and Projects

CSA Newsletter–Week 22

CSA Newsletter–Week 22

0 by / on October 19, 2014, 3:52 pm / in Newsletters

The garlic has been planted for next summer, for our 2015 CSA season. It always feels like we’re making a commitment to grow food for the CSA another year once we get the garlic in the ground. Last Thursday after we finished the morning harvest, Liz, Allison (a friend of mine visiting from Tennessee, and the co-author of one of [...]

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CSA Newsletter–Week 21

CSA Newsletter–Week 21

0 by / on October 12, 2014, 4:18 pm / in Newsletters

Weekends in the Willamette Valley are a wonderful thing. The basement family was able to start ours early Friday afternoon before the Saturday rains came while Mark and Lisa started theirs Thursday with a trip to Hood River. The post-fog sunshine mixed with the crisp fall air provided idyllic undertones for our afternoon of wine tasting in Dayton. We visited [...]

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photo by Kara Gash

CSA Newsletter–Week 20

0 by / on October 5, 2014, 7:09 pm / in Newsletters

Our biggest farm task of late has been getting the winter squash out of the gardens. We’re not done yet–several wheelbarrow loads at a time seems adequate on any given day. Moving slowly gives us a chance to wipe them down, and get them stored, and so far, the weather has allowed us to move as slowly as we want [...]

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Shiitake Mushroom & Smoked Pepper Penne

Shiitake Mushroom & Smoked Pepper Penne

3 by / on October 4, 2014, 7:25 pm / in Farm Home Cooking, Main Dishes

I met Ashley, another local farmer, this week. She has an adorable produce stand called Chick-A-Dee on Hwy 240 just as you’re leaving Newberg. Stop in and visit if you’re local. Right now the way is well marked by pumpkins and scarecrows. Ashley was selling a sweet pepper that’s unfamiliar to me, and one I want to grow next year. [...]

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CSA Newsletter–Week 19

CSA Newsletter–Week 19

0 by / on September 28, 2014, 12:41 pm / in Newsletters

Beans Green and Yellow by Mary Oliver In fall it is mushrooms gathered from dampness under the pines; in spring I have known the taste of the lamb full of milk and spring grass; today it is beans green and yellow and lettuce and basil from my friends’ garden – how calmly, as though it were an ordinary thing, we [...]

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