CSA Newsletter–Week 14

newsletter with photoWe’ll be saying a kind of goodbye to Liz and Mark this week as they return to George Fox. Mark is back to work in the Psy.D. program (though he never really leaves the University in the summer nor Fern Creek in the fall) and Liz is returning to finish her final year in the nursing program. We’ve loved our summer team and all feel this transition has come upon us too quickly. Liz will still be around, but her regular presence will be missed. Fortunately, her husband, Ed, whom a number of you have met, will be helping with the harvests on Thursdays, and Mark (and Liz as she can) will sneak in some harvesting on Monday mornings. Ed has helped out off an on this summer when not at his nursing job in Salem. He and Liz both worked as interns last fall after they moved into the basement apartment, and they’ll be with us through to the end of April helping with chickens, fighting blackberry vines in the winter, and helping us keep on top of fall and winter farm chores.kl

The Good News is that Kara, whom we thought might also be leaving at the end of August, will still be with us for a while! Yea!! We’re hoping she’s able to stay through the end of the season, but at least it looks like we’ll get to keep her through most of September.

So as you see these good apprentices around and about Fern Creek or Newberg, be sure to thank them for their summer labor. You’ll have a chance to do that more officially at our Fern Creek Potluck Supper in late September.

Meanwhile, the Burgandy and Wax beans are coming into a bit of a second flush as they do, and you’ll see them on the pick-3 shelf along with some of our first plums and grapes from the vines that grow crazily around our gates. Asian pears are ripe and ready this week, and the first of the winter squash, Delicata, is just a week or so away. From now until the basil stops producing we’ll have a bag for sale in the Market on pick-up days for whomever wants it for pesto or drying.

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Anticipated in the Marketapples

Sweet Corn
Chehalis & Honey Crisp Apple
Asian Pears
Baby Cakes, Amarillo & Snow White Cherry Tomatoes
Assorted Beefsteak and Salad Tomatoes
(Heirloom Copia, Celebrity, Iron Lady, Rutgers)
Slicing Cucumbers
Kentucky Wonder Pole Beans
Fingerling Potatoes
Listada de Gandia & Black Beauty Eggplant
Zucchini
Tromboncini Squash
Butterstick & Crookneck Squash
Early Glory Onions
Kale (Dinosaur, Red Russian & Siberian)
Collards & Chard
Rosemary & Chives

Pick Threetomato

Himrod seedless table grapes
Red plums
Burgundy beans
Yellow beans
Patty Pan Summer Squash
Fennel
Kohlrabe
Copenhagen Cabbage
Various Peppers
Extra Braising Greens
Broccoli florets

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New from the Fields

Fingerling Potatoes

These stubby, finger shaped potatoes are fully mature at this size, and not to be confused with new potatoes. Because of their size and relative expense compared to other potatoes, they tend to be halved and roasted and served as a side dish, or used in a salad–something that highlights their size and tenderness.

Asian Pears

These pears are native to China, Japan, and Korea. In some ways they have more in common with apples, having a crisp and crunchy texture rather than the smoothness of other pears. They are ripe now, don’t wait for them to soften. Eat them raw, or use them in salads or stir-fries, but don’t try to make them into pear sauce or jam as their high water content and grainy texture makes them disappointing in pies and jams. They are delicious on their own. Sweet, juicy, and wonderful. They bruise easily, so if you plan to keep them, they’ll keep best if wrapped and kept in the fridge.

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Recipes of the Weekdoor

Roasted Rosemary Fingerlings

  • 1 tablespoon chopped fresh rosemary
  • 2 tablespoons olive oil
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 shallots, or small onions thinly sliced
  • 2 pounds fingerling potatoes, halved lengthwise (about 6 cups)
  • 2 teaspoons minced fresh chivesPreheat oven to 425°. Combine everything except the chives and toss to coat. Arrange on a lightly oiled cooking sheet and bake for about 30 minutes, or until the potatoes are tender. Flip after 15 minutes. Sprinkle with chives.

Galayet Bandora

This recipe come from CSA member Kathy Weiss, who learned to make this in Jordan this year. Thank you for sharing it!

She said this dish is easy to make and easy to add your own touches to.  It involves cooking onions in olive oil and salt, adding diced tomatoes and then anything else you want, which in her case recently was garlic and basil.  Cook until well done, 30-40 minutes. She says it is served like a stew with bread. “In Jordan we ate it with flat bread, tonight it is with Costco bread.”

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