Fern Creek CSA–Week 16

newsletter with photoFor the second year now Mark and I have taken advantage of an open day to walk the Wolf Creek Trestle Hike, a sort of unofficial trail that follows railroad tracks washed out in the mudslides of 2006/2007, a fall/winter we remember as being Very Rainy being as we were building our house. While the tracks are no longer useful for trains, they are wonderful for hikers wanting to get off the beaten path. We crossed four or five trestles and walked through two tunnels, Mark’s cell phone lighting the way.lisahike

We mused about our future and past, and the way we tend to find a thing and then do it rather repetitively, like this hike, and a walk we take every New Year’s Day at the Tualatin Hills Nature Park. At one point on the trail we are above a lot of very tall trees and we listened to the sounds of the creek far below make its way up to us. This year, like last year, we remarked at how quickly the earth retakes ground and sends forth life everywhere when given the chance.  Earth is rather resilient in that way, which we find both inspiring and hopeful. We also think of those who laid this railroad, and the miles and miles or railroad crisscrossing the nation, noting how very intense the work would be (we thought farming work was intense!). We imagined them carrying timber cross ties, the pieces of iron track, using sledge hammers to pound in anchor spikes, not to mention the work of blowing holes in mountains for tunnels. Did they experience the beauty around them in similar ways to how we do? What kinds of dreams, hopes, and troubles did they have, compared to ours?tunnelweb

We were awed by the beauty of an earth regaining it’s dominance of a place, and being awakened to a part of history we seldom think about. hike

It was a unusual sort of hike, and like every hike, this one was good for our souls today.

Here’s to taking a break in our labor on Labor Day weekend to hike in the woods.

__________________________________

Anticipated in the Marketwinter-squash

Acorn Squash
Bi-Color Sweet Corn
Kale (Dinosaur, Red Russian & Meadowlark)
Chard or Collards
Buttercrunch and Romaine Lettuce
Zucchini Squash & Summer Squash
Tromboncino, Patty Pan, Tatume
Cippolini Onions
Walla Walla Onions
Marketmore and English Cucumbers
Parsnips
Enterprise Apples
Copia, Beefsteak, & Rose de Berne Tomatoes
Baby Cakes, Armarillo & Snow White Tomatoes
Broccoli
Fortex Beans
Black Beauty & Listada de Gandia Eggplant
Assorted Sweet and Hot Peppers
Fennel
Thyme & Oregano
___________________________________

applesFarmer’s Tip
If you want the sugars to pop in your Enterprise apples, store them in the fridge for a couple weeks before eating them!

___________________________________

New in the Market

Parsnips

Parsnips look kind of like a carrot, are are related to them, but are whitish instead of orange. Like carrots, they have a sweetness to them that is enhanced significantly after the first frost. So we’ll offer you these now, and then some more at the end of the season. Parsnips have a nutty, earthy flavor and are great roasted, mashed, added to soups, or tossed with other roasted vegetables. Below I’ve given some ideas of how to use them.

Acorn Squash

Acorn Squash is a more familiar winter squash. It’s shiny smooth skin makes it difficult to cut raw. I’ll microwave it a couple of minutes, or pre-bake it some before cutting it in half and scooping out the seeds. All the winter squash you get from here on out can be stored for several months if kept in a cool (55-60 degrees) place. Don’t store them in the refrigerate, as that’s too cold a space. Bake them whole, or halved, and then drizzle with butter and maybe a touch of honey (or brown sugar) and salt and pepper. Or slice them into pieces and roast with other vegetables, or fill each half with a mixture of rice, tomatoes, nuts, cheese or perhaps a touch of bacon. Enjoy experimenting!

___________________________________________

Newberg Bakery Bread of the Week: Ciabatta

___________________________________________

Recipes for the Week

Spiced Carrot and Parsnip Soupcarrot-soup

Tis the season for soup making–or nearly so–it seems warm weather is lasting nicely to the end of September. Still, last week I made the Fennel and Carrot soup in From Asparagus to Zucchini, which was delicious, and I recommend it to those who might have a fennel lurking in the back of your fridge. But knowing most of you dont, here’s a soup recipe I posted last year that is also delicious and a great way to use parsnips. Remember that you can also roast parsnips along with other vegetables, make Parsnip Fries, or use them in other soups and stews.

Leave a Reply



9 × 9 =