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CSA News: Week 2- June 7 to June 13

Posted by sio@dmin on
 June 7, 2011

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Crop

Family Share

Individual Share

Arugula 1 bunch 1 bunch
Broccoli 1 pound 1 pound
Chard 1 bunch ——–
Hakurei Turnips 1 bunch 1 bunch
Joi Choi 2 heads 1 head
Lettuce 2 heads 1 head
Scallions (Green Onions) 1 bunch ———
Sungold Cherry Tomato Plant 1 plant ———

Share Notes:

  • Broccoli: This first distribution of broccoli is just a little to get you going. There will be more to come in the next few weeks.
  • Hakurei (Japanese Salad) Turnips: These are great to snack on fresh or sliced up in salads, but they also lend themselves well to many cooked dishes. Don’t forget to use the greens, they are tasty too.
  • Sungold Cherry Tomato Plant: This week each Family Share will receive a cherry tomato plant.

Cherry tomatoes are wonderful snacks and great in salads. They are easy to grow and fun to pick in small quantities. However, they are very labor intensive to pick on a larger scale. For this reason we are giving you your own plant to enjoy. We concentrate on growing many different varieties of slicing, saucing and heirloom tomatoes, which you will see in your shares starting at the end of July.

Tomatoes appreciate full sun, and plenty of space to climb. Bury the plants deep so that only a little stem and the newest leaves are showing. Water them deeply. This will help to encourage a strong root system. They like a trellis to keep their leaves and fruit off the ground. Once established, tomatoes do not need to be watered more then once a week. Use about 5 gallons of water per plant. Tomatoes don’t like wet leaves so try to keep the leaves dry when you water.

If you do not have room to plant the tomato outside you can plant it in a five-gallon bucket with a drain hole. Keep it in a sunny space and remember to water frequently as container plants tend to dry out quickly.

Chef’s Corner: June

In addition to the crops SIO grows for our CSA program, we also grown and sell produce to 30-40 Portland area restaurants and kitchens, and this season at SIO we are partnering with some of those restaurants for some culinary inspiration. We have been picking the brains of some of the areas most talented chefs and restaurant owners, and have asked them to provide us with recipes and general cooking techniques based on the crops that you receive in your shares. Out at the farm we crop plan separately for both our CSA program and restaurant sales, so you don’t have to worry that part of your share may be going to the restaurant down the street. The recipes that the chefs will feature include a variety of vegetables that you will see in your shares throughout the month, so remember to look back at the Chef’s Corner weekly. For the month of June our featured restaurant is Artemis Foods, located in inner southeast Ladd’s Addition neighborhood. This year we’ve also partnered with Artemis Cafe as a CSA Pick-up site.

Grace Pae, Executive Chef and Owner at Artemis Foods

Founded by Grace Pae in 2001, Artemis Foods Catering is Portland’s premier local, organic and sustainable caterer. In 2008, Grace opened the Artemis Café in Inner SE Portland, adjacent to her catering kitchen, where you can enjoy a casual ambience and the same delicious food that is offered through her off-site catering. The meats are local and natural and the beans, grains, flours, nuts, dairy, sugar and spices are either local, organic, sustainably grown or all of the above! The produce is mostly delivered to her kitchen directly from like minded local farmers, including Sauvie Island Organics! The café serves local beverages, beer and wine and the catering business is fully licensed and insured for full bar service at your location of choice or one of the many wonderful venues that Artemis Foods Catering is on the preferred list for.

Grace trained in a formal chef’s apprenticeship in San Francisco and worked in some of the best restaurants in the Bay Area before relocating to Portland in 1990. She then worked from 1992 – 1999 with the Nature’s Fresh Northwest group as executive chef of their award winning restaurant Sante. She continued with Nature’s as their corporate chef, developing their central kitchen, menus and products sold in their stores and also assisted in the development and teaching of cooking classes in their 3 cooking schools.

From a childhood of natural foods, backyard gardening, foraging, canning and preserving foods with her family, Grace has always been an advocate of local, organic eating. She has proven with Artemis Foods to be a vibrant and passionate match with the local Portland food culture.

Seasonal Recipes by Grace Pae for Sauvie Island Organics CSA

Arugula Walnut Pesto

1 large bunch of arugula
1 cup toasted, skinned walnut pieces
4-6 fresh cloves garlic
1 1/2 cups extra virgin olive oil
Sea salt

Clean, rinse and dry arugula. Using a food processor, fit the blade into the bowl and the bowl onto the machine. Place the walnuts and garlic cloves into the bottom of the bowl, first. Next, place the arugula into the bowl and fit the lid on. Run the processor, adding the oil 1/2 cup at a time. Grind the ingredients until a paste forms, not too fine, leave it somewhat coarse. Remove the pesto from the bowl and place into a small mixing or serving bowl. Season to taste with sea salt. Can add more olive oil if desired, depending on how you want to use the pesto.

I like to use the pesto as a spread on sandwiches. Try it with soft goat cheese and sliced strawberries. Use it mixed in with a bit of cream cheese for a sandwich spread too. Try it thinned a bit with more olive oil and use it as a sauce with cooked pasta or drizzled over grilled vegetables or grilled meats.

Garlic Sauteed Kale with Cajun Spiced Candied Pecans
Go ahead and make the whole batch of kale, leftovers go great in scrambled eggs or as an addition to pizza, soups, or even as a topping on a zesty sandwich! Serves 4- 6

Garlic Sauteed Kale

1 bunch or half pound kale, chopped and washed (should be able to use most of stem)
2 TB olive oil
1-2 tsp. crushed or chopped garlic
Pinch crushed chile flake
Salt and pepper to taste

Heat oil over medium heat in a large sautÈ pan or braising pan. Add garlic and chile flake, stirring quickly, avoid browning garlic and quickly add prepped kale. Cook 2-4 minutes until kale is wilted and somewhat tender. Can place a lid on pan briefly to help soften. Season with salt and pepper to taste. Sprinkle liberally with Cajun spiced candied pecans (recipe below).

Cajun Spiced Candied Pecans

1 pound pecans
1/4 cup light agave syrup (might need to thin with a teaspoon or two of water)
1-3 tsp. Cajun spice (see recipe below!)

Preheat oven to 325F. Place pecans in a strainer basket over a bowl and pour agave syrup over. Shake and stir so pieces of nuts get evenly coated.
Next, place agave coated nuts into another bowl and sprinkle Cajun spice mix over, evenly distributing. Place seasoned nuts on a sheet pan and place in preheated oven. Bake 6-9 minutes, stirring once or twice, until nuts get toasted and start smelling aromatic. Remove nuts from oven, they will get crisp after cooling down. Cool completely and store well covered up to 2 weeks.

Cajun Spice Mix
Mix the following all together. Store in cool dry place and use wherever you like! Hint- take your own small bottles or containers to the health food store and buy your dry spices from the bulk department- get better quality spices, reduce packaging and
save money!

3 TB paprika
1.5 TB ground black pepper
1.5 TB ground cumin
1.5 TB mustard powder
3 TB fennel seed (crushed)
2-3 TB cayenne
3 TB dried thyme
3 TB dried oregano
1.5 TB salt

Sesame Garlic Sauteed Mizuna

This is a great and simple method of cooking any greens, but I really like the slight sharp bite of mizuna prepared this way and served with a piece of teriyaki style grilled fish.

Clean, rinse and dry mizuna. In a large pan or wok, heat a couple teaspoons of roasted sesame oil. Add the mizuna and very briefly stir fry, adding a teaspoon or two of chopped garlic. Remove from heat and add salt to taste. Can finish with a touch more of the roasted sesame oil.

SIO Recipes

Arugula Recipes

Spaghetti with Big Leaf Arugula and Sheep’s Milk Ricotta
From Local Flavors by Deborah Madison

Sea salt and freshly ground pepper
1/2 pound whole wheat spaghetti
1 bunch mature arugula
3 tablespoons olive oil, plus a little extra to finish
1 plump clove garlic, chopped
Several pinches red pepper flakes
1/2 cup walnuts, toasted
1/2 cup sheep’s milk ricotta
Freshly grated pecorino, Parmesan or other hard salty cheese

Heat plenty of water for the pasta. When it comes to a boil, add salt to taste and the spaghetti. Cook until al dente and drain. While the spaghetti is cooking, stem the arugula, chop coarsely, and wash. Do no dry.

Warm the oil in a large skillet with garlic and pepper flakes. Cook then add the arugula with the water clinging to its leaves. Season with a few pinches of salt and cook until wilted and tender, about 3 minutes. Add the cooked spaghetti directly to the pan, then toss with the walnuts, ricotta, and grated cheese. Season with pepper and serve with olive oil drizzled over the top.

Arugula Walnut Pesto
(see above in Chef’s Corner section)

Broccoli Recipes

Spicy-Broccoli Vegetable Saute
From Chez Panisse Vegetables by Alice Waters

1 pound broccoli
1 head Joi Choi
3-5  Hakurei Turnips, sliced (keep greens for sauté if desired)
1/2 bunch scallions, chopped
2 carrots (optional), sliced thin
1 small knob of ginger, peeled and minced
1 serrano pepper (optional), minced
4 cloves garlic, peeled and minced
3 tablespoons clarified butter (or peanut oil)
2 small dried chili peppers
4 curry leaves (optional)
Salt and pepper
1/2 teaspoon cumin seed
1 1/2 teaspoons mustard seed
1 teaspoon black onions seed

If serving with rice or quinoa get that started first, then make the sauté while the rice/quinoa is cooking. Break the broccoli into bite-sized pieces. Separate the Joi Choi leaves with their stems in tact. Then separate leaves from the stems, tearing large leaves in half lengthwise. Keep leaves and ribs separate. Cut the ribs into 1-inch pieces. Pat the leaves dry. Trim and slice the turnips. Add the turnips greens to the Joi Choi greens, and add the sliced turnips to the sliced Joi Choi stems. Chop the scallions. Mince the the serrano pepper, ginger and garlic.

Heat the clarified butter in  large sauté pan. When it is hot, add the carrots and sauté until browned slightly. Add the dried chili peppers and curry leaves if you have them. Continue to sauté over medium heat, adding in succession the turnip and Joi Choi stem slices, broccoli florets, scallions, tossing regularly so everything cooks evenly. Salt and pepper the vegetables and add the cumin seed, mustard seed, and black onion seed. Keep tossing, letting the seeds pop; this removes their bitterness and releases more flavor. Add minced ginger, Serrano pepper and garlic. Taste and adjust the seasoning; the dish should be spicy. Serve with rice, quinoa, or other grain of your choice. Serves 4.

Joi Choi Recipe

Spicy-Broccoli Vegetable Saute
(see above in Broccoli Recipes)

Hakurei Turnips Recipe

Salad With Hakurei Turnips
By Francesca Benedetti (SIO CSA Coordinator)

1 head lettuce, chopped or torn into pieces
6-10 Hakurei Turnips, trimmed and sliced (chop and throw green in if you please, or save them for sautéing with another meal)
3-5 scallions, chopped
1/2 cup broccoli florets, chopped of broken into bite-sized pieces

Place all ingredients in a salad bowl and dress with dressing of your choice. Below are a couple homemade dressing recipes to try if you please.

All-purpose Asian Salad Dressing/ Marinade
Adapted from Astray Recipes, www.astray.com

This dressing is great with fresh greens, sautéed greens, steamed vegetables, and cold meats as well as any other applications you may create for it.

2 tablespoons white vinegar
1 1/2 tablespoons soy sauce
1 tablespoon plus 1 teaspoon sugar
1 1/2 teaspoons sesame oil
1/2 teaspoon fresh ginger, grated
1 tablespoon cilantro, chopped
A few drops of hot pepper oil (optional for those with aversions to spiciness)

Whisk vinegar, soy sauce, sugar, sesame oil, ginger, cilantro and hot pepper oil in a small bowl until smooth.

Lemon-Tahini Dressing
From EatingWell, www.eatingwell.com

Spoon this tangy dressing over cooked broccoli, green beans, salad or poached fish.

3 tablespoons lemon juice
2 tablespoons water
2 tablespoons tahini
1 small clove garlic, minced
1/2 teaspoon salt
1/8 teaspoon cayenne pepper

Whisk lemon juice, water, tahini, garlic, salt and cayenne in a small bowl until smooth. Makes about 1/3 cup.

Honey-Tahini Dressing
From EatingWell, www.eatingwell.com

You can make this dressing ahead and cover and refrigerate for up to 3 days.

1/2 cup lemon juice
1/3 cup extra-virgin olive oil
1/3 cup tahini
2 tablespoons honey
2 cloves garlic, minced
1 teaspoon salt
Freshly ground pepper, to taste

Combine lemon juice, oil, tahini, honey and garlic in a blender, a jar with a tight-fitting lid or a medium bowl. Blend, shake or whisk until smooth. Season with salt and pepper. Makes approximately 1 1/4 cups.

Categories : Blogroll, Chef's Corner, CSA Newsletter, Farm News & Updates, Recipe, Uncategorized

CSA News: Week 1- May 31 to June 6

Posted by sio@dmin on
 May 31, 2011

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This Week’s Share

Crop

Family Share

Individual Share

Green Garlic 4 stems ———-
Joi Choi 2 heads 1 head
Kale, Red Ursa 1 bunch 1 bunch
Lettuce 2 heads 1 head
Mizuna 1 bunch 1 bunch
Radish 1 bunch 1 bunch

Share Notes

  • Green Garlic: This is a wonderful spring treat. Green garlic is tender young garlic harvested before the bulb is formed. Perfect either fresh or cooked, use the entire stem.
  • Lettuce: These small spring lettuce heads will make a wonderful salad. As the weeks go on the lettuce heads will get bigger and bigger.

Welcome to the 2011 CSA Season

The tractor is growling, irrigation water is flowing, and the first CSA harvest of the season is upon us. We want to thank you for your support and what is sure to be another exciting and delicious season of growing and eating. Each Tuesday morning we post the updated blog for the week with the share photo and share list, farm news and updates, and of course several tasty recipes for your cooking pleasure. Always feel free to email or call us with any of your vegetable quandaries, it’s our pleasure to help you better enjoy your share.

Recipes

Joi Choi Recipe

Sesame Noodles with Joi Choi and Roast Chicken
From Eating Local by Janet Fletcher

1 head Joi Choi
1/3 cup peanut oil
Kosher or sea salt
1 pound Fresh Chinese Egg Noodles or dried udon (Japanese wheat noodles)
2 tablespoons fish sauce
2 teaspoons Chinese chile oil, or to taste
1/2 to 1 cup thinly sliced green garlic and/or green onions (optional)
1 cup coarsely chopped cilantro (optional)
1/2 cup dry roasted peanuts
1 tablespoon toasted sesame oil
2 cups hand-shredded roasted chicken

Separate the leaves Joi Choi leave with their ribs in tact. Then separate leaves from the ribs, tearing large leaves in half lengthwise. Cut the ribs into 1-inch pieces. Pat the leaves dry.

Bring a large pot of salted water to boil over high heat. Heat the peanut oil in a large skillet over moderate heat. Add the Joi Choi, season with salt, then stir to coat with the oil. Cover and cook until just tender, about 3 minutes. Meanwhile, add the noodles to the boiling water and cook, stirring occasionally with tongs, until al dente. In a small bowl, stir together the fish sauce and the chile oil.

Drain the noodles in a colander/sieve and return them to the hot pot. Add the Joi Choi, green  garlic and/or green onions, cilantro, peanuts, sesame oil, chicken, and fish sauce-chile oil mixture. Toss well with tongs and serve immediately.

Kale Recipes

Kale Calzone
From Serving up the Harvest by Andrea Chesman

For Basic Pizza Dough (while dough is rising, prepare the filling as instructed below):

4 cups unbleached all-purpose flour
1 tablespoon salt
1 1/2 cup warm water (110° to 115°F)
1 packet (1/4 ounce) or 1 tablespoon active dry yeast
3 tablespoons olive oil

In a food processor fitted with a dough hood, or in a large bowl, combine 3 3/4 cups of the flour and the salt. Measure the warm water into a glass bowl, add the yeast, and stir until foamy. Stir in the olive oil.

With the motor running, pour the water mixture into the food processor and process until dough forms into a ball. Continue processing for 1 minute to knead the dough. Alternatively, add the yeast mixture to the bowl and stir until the dough comes together in a ball. Use the remaining 1/4 cup to lightly flour a work surface. Turn the dough onto the surface and knead until the dough is springy and elastic, about 5 minutes. The dough should be firm and just sticky-not dry.

Grease a bowl with oil and place the dough ball in the bowl, turning the dough to coat with the oil. Cover and let rise in a warm, draft-free place until doubled in bulk, about 1 hour. While the dough is rising make the filling for the calzones.

For the Kale Filling:

2 cups ricotta cheese
2 tablespoon olive oil
4 cups packed chopped kale
2-3 stems green garlic (or 4 bulbs garlic), minced
1 cup grated mozzarella
1/2 cup freshly grated Parmesan
Salt and freshly ground black pepper
Heated seasoned tomato sauce, to serve (optional)

To begin, drain the ricotta in a fine mesh metal drainer/sieve. Heat the oil in a large skillet over medium-high heat. Saute the kale in the oil until well coated and slightly wilted, about 3 minutes. Stir in the garlic, cover, and let steam until completely tender, about 2 minutes longer. Remove the cover and sauté for about 30 seconds to evaporate any liquid. Transfer to a medium bowl. Add the drained ricotta, the mozzarella, and the Parmesan to the kale and mix well. Season to taste with salt and pepper.

Preheat oven to 350°F. Divide the dough into two balls and brush two pizza pans with oil. Use 10 to 12-inch pizza stone if you have one, otherwise use a well floured baking sheet. Stretch dough to each stone or pan. The dough is now ready for filling. Spoon half of the filling on the middle of each dough round. Fold one end of the dough over onto the other to form a half-circle, and press closed with your finger tips. Bake for 30-40 minutes or until well browned, rotating the pans halfway through for even baking. Serve hot or warm, passing the warm tomato sauce at the table, if using. If you aren’t serving calzones soon after removing from the oven, lift onto wire racks so the bottom crust doesn’t become soggy.

Kale Cesar Salad
From Fine Cooking in Season

Thoroughly wash and trim a bunch of kale. Slice into 1/4 inch strips and dry in a salad spinner. Toss with a good Cesar or some other assertive, lemony dressing, and top with some croutons and shaves Parmesan.

Mizuna Recipe

Mizuna Salad with Green Goddess Dressing and Shaved Radish
Recipe from John Sundstrom, Chef/Owner Lark www.larkseattle.com

For Salad:

1 bunch mizuna, washed and spun dry
1-2 stems green garlic, washed and thinly sliced (or 2 bulbs garlic minced)
1 bunch radishes, washed and thinly sliced
1/2 cup sliced/slivered almonds
Kosher salt
Fresh ground black pepper

In a large salad bowl combine mizuna and green garlic. Dress with 4-6 oz. of green goddess dressing (try recipe below, or you can purchase it already made), toss gently, season with salt and pepper. Mound carefully on a large platter (or a number of individual plates), top with radishes and almonds and serve.

For Green Goddess Dressing:

1 oz. Tarragon leaves, chopped
1 oz. Chives, minced
1 oz. Parsley, chopped
1 ea. Shallot, minced
2 stems green garlic, minced (or 2-3 bulbs garlic, minced)
6 ea. Anchovy filets, chopped (optional, but adds strong robust flavor-could also add a couple tablespoons tahini paste for vegetarian option)
1/4 cup Champagne vinegar
1/4 cup Buttermilk
1/2 cup Créme fraiche (or sour cream)
1/2 cup Mayonnaise
Kosher salt
Fresh ground black pepper

Place herbs, shallot, green garlic, anchovy and vinegar in a blender or food processor, blend on high for 30 seconds, transfer to a mixing bowl, whisk in buttermilk, crème fraiche and mayonnaise. Adjust seasoning as desired, chill.

Radish Recipes

Radish Butter for Radish Sandwiches
From Local Flavors by Deborah Madison

A good radish sandwich can be nothing more than sweet butter on bread topped with sliced radishes and sea salt. This recipes gets right to business and brings your radishes and butter to your bread all in one step.

6 radishes
4 tablespoons unsalted butter
1 teaspoon finely grated lemon zest
Sea salt

Wash and trim radishes. If the leaves are tender and fresh, set a dozen or so aside, stems removed. Slice the radishes into thin rounds, then crosswise into narrow strips. Each should be tipped with color. Chop the leaves. You should have about ½ cup. Mix the butter with the lemon zest until soft, then stir in the chopped radishes, radish leaves, and a pinch of salt. Spread on slices of crusty baguette and serve.

Radish Mango Salsa
From Fine Cooking in Season

Toss diced radishes with diced mango, red onion, minced fresh chile, lime juice, and cilantro. Serve with grilled meats and poultry

Mizuna Salad with Green Goddess Dressing and Shaved Radish
(see above in Mizuna Recipes)

Categories : CSA Newsletter

CSA News: May Update

Posted by sio@dmin on
 May 10, 2011

Come Join Us for the Spring Farm Tour & Potluck

Join us Saturday, May 21st to kick-off the season with a tour of the farm and a CSA Community Potluck. This event is from 11am to 2pm. Tours of the farm will happen at 11am & 1pm and we will share a potluck lunch at noon. Bring your family, friends, kids, neighbors, and anyone you think would enjoy a day on the farm, and don’t forget to bring a potluck dish to share. The farm fields are located at 13615 NW Howell Park Rd, just a mile past the Sauvie Island Bridge.

It’s Transplanting Season

Ever wonder just what it takes to get all those beautiful baby plants transplanted out into our fields? Here at SIO it’s a multi-step process from the time we seed trays in the greenhouse to the final step of actually setting their roots into freshly prepared beds of fertile soil. Below is short video of Field Manager Scott using a spader implement on our tractor doing a final pass to prepare the bed for transplanting. We choose to use the spader (versus a rotatiller or plow) for the final pass because it creates ideal bed conditions for planting.

At SIO we transplant many of our crops. Transplanting  gives the plants a 4-8 week head start on the weeds, as well as ensuring on the healthiest plants make it out to our fields. We remove each tiny plant from its cell tray, and plant it into the soil. Onions, corn,  and cut lettuce are the most time consuming of the transplanted crops. For these crops we discovered a hand pulled mechanical transplanter that significantly decreases the amount of time it takes to transplant these. The video below shows Peter using the Paper Pot transplanter with onion starts in a freshly prepped bed. To learn more about the farm come join us for a tour on Saturday, May 21st during the Season Kick-off Party.

Local Business Partners: Fork Revolution

Here at SIO we value our partnerships with local area businesses, and many of them even serve as CSA pick-up sites for the surrounding community. One such business that has been newly added as a pick-up location for 2011 is Fork Revolution in Rock Creek/Hillsboro. Fork Revolution, and its sister business Eat Oregon First were founded by Irene and Scott Laney. They believe that, “food that doesn’t travel hundreds of miles in semi-trucks just tastes better and preserves a multitude of resources at the same time. Local food supports our highly diverse local economy and thereby, enhances our immediate area and the world at large.” Here’s more from Irene herself…

The concept for Eat Oregon First and Fork Revolution initially began with the desire to provide high quality, local beef to the Portland restaurant market. That first project endeavored to address some of the issues threatening our national meat supply: genetic integrity, sustainability, farming support and transportation. We wanted to connect healthy farm practices and those interested in where their food actually comes from. Once it became evident that many individuals in Oregon share those same concerns regarding much of our food supply, Eat Oregon First began producing and distributing a wide variety of locally grown food and grains. Currently, we partner with a variety of farmers and suppliers, all of whom share our passion for high quality. Eat Oregon First currently markets a long list of items from beef, pork, poultry and seafood to flour, produce and dairy products to local chefs and specialty stores. Most recently, Fork Revolution, our home-buying, retail branch has opened a small space for those individuals interested in getting the same high quality, local food.

To find our more about what Irene and Scott Laney are doing at Fork Revolution visit their website at www.forkrevolution.com and get signed-up for the weekly product list.

Follow us on Facebook

Come visit Sauvie Island Organics on Facebook! Give us your “like,” and stay up-to-date with the most current happenings on the farm. This summer you will be the first to know what restaurants have fresh SIO produce on their menus, as well as links to even more recipe ideas for cooking up your CSA shares.

Categories : Blogroll, CSA Newsletter, Farm News & Updates, Uncategorized

CSA News: April Update

Posted by sio@dmin on
 April 13, 2011

Follow us on Facebook

Come visit Sauvie Island Organics on Facebook! Give us your “like,” and stay up to date with the most current happenings on the farm. This summer you will be the first to know what restaurants have fresh SIO produce on their menus, as well as links to even more recipe ideas for cooking up your CSA shares.

Come Join Us

Earth Day Celebration

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On Saturday April 23rd Sauvie Island Organics (SIO) will be hosting a table at the City Repair Earth Day Celebration at the Washington High School Field located at SE 12th & Stark. The theme of this year’s event is, “Incorporated,” and with that in mind SIO will be sharing information about our CSA business model, as well as have ‘Seed Starting’ and ‘Guess that Veggie Start’ activities. Stop on by, say hello to the farm, and leave with a few starts for your garden. The event is from 10am-7pm, with live music, interactive art, kids parade, food and beverage vendors, and much more. Please visit http://earthday.cityrepair.org/

Save the Date

Join us Saturday May 21st for our season Kick-off Party. Bring your kids, bring your share partner, and bring a potluck dish to share. Join us from 11am-2pm, more details to follow soon.

SIO is Flaming Hot this Spring

Here at SIO we are always working to improve our systems and increase efficiencies. This season we decided to upgrade our flame weeder in order to reduce labor hours and total fuel use (propane). Flame weeding is integral to our organic farming system here at SIO; we use this technique to kill weeds in their very early stages either before or soon after we direct seed a new crop. By reducing weed pressure, germinating seeds and infant plants have full access to the nutrients, water, and root development without having to compete with surrounding weeds. Once a bed is prepared for direct seeding we wait a week for the first flush of weeds, and then flame the bed prior to seeding salad mix, radishes, and turnips, because these crops all germinate very quickly. While beets are also a quick germinating crop, we choose to flame after the beets germinate because the flaming also acts as a thinning mechanism, burning off the excess sprouts that would need to be hand thinned otherwise. We also flame our carrots after seeding because they germinate very slowly. This sets back the weeds and allows the carrots to germinate in a clean seed bed. We also use the flamer on our October planted garlic. In November we’ll flame the garlic killing all winter weeds. Even though the garlic is an inch tall at this time its growth is unaffected by being burned by the flamer, the weeds on the other hand do not fair as well.

While our older single-burner flamer  served us well for the past decade, its’ wand style only allowed for flaming one line of weeds at a time and let the heat escape too quickly. Our new flamer (pictured below) has five burners contained under a sheet metal hood. The hood better contains the flames and associated heat, which significantly reduces our overall fuel use. Labor time savings are also significant with the new flamer, taking 1/3 of the time to flame a 180ft bed. Small upgrades like these make big impacts in our organic growing systems.

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Field Manager Scott strives to keep our garlic beds weed free throughout winter to allow for the most ideal growing conditions for the crop.

Portland Picks-ups…New CSA Pick-up Sites

We know convenience is something that is important to our members, and this season we are adding more pick-up locations around the greater Portland area in hopes that one is just right for you. This season we’ve decided to partner more of our pick-up sites with Portland area businesses, and if you’d like to find out more about them just click on the name to go to their website. Family, Individual, and Salad Shares will be available at all of the new pick-up locations, so take the plunge, sign-up and start picking-up your share in your neighborhood or at your workplace this coming May. If your workplace is interested in becoming a pick-up site please contact us at csa@sauvieislandorganics.com.

Since March we’ve added these new pick-up sites:

City of Portland (1900 SW 4th Building) – Wednesday PM                                         Family Box / Individual Box / Salad Share

Legacy Good Samaritan Medical Center (1015 NW 22nd Ave) Thursday PM              Family Box / Individual Box / Salad Share

Neil Kelly (804 N Alberta) – Monday PM
Family Box / Individual Box / Salad Share

Since the end of last season we’ve added these new pick-up sites:

Artemis Cafe (1235 SE Division – Ladd’s Addition) Wednesday PM
Family Box / Individual Box / Salad Share

Clean Water Services (Hillsboro) – staff only – Thursday PM
Family Box / Individual Box / Salad Share

Fork Revolution (5823 NW Cornelius Pass Rd.- Rock Creek Neighborhood) Thursday PM                 Family Box / Individual Box / Salad Share

Green Drop Garage (1417 SE 9th @ Madison) Wednesday PM
Family Box / Individual Box / Salad Share

Lincoln Street Church (Mt Tabor – 52nd & Lincoln) Tuesday PM
Family Box / Individual Box / Salad Share

OHSU Marquam Plaza Building 1 (2525 SW 3rd)- staff only – Tuesday PM
Family Box / Individual Box / Salad Share

OHSU Market Square Building (Downtown)- staff only – Tuesday PM
Family Box / Individual Box / Salad Share

OHSU Bancroft Building (South Waterfront) – staff only – Tuesday PM
Family Box / Individual Box / Salad Share

OHSU West Campus (Beaverton/Hillsboro) – staff only – Thursday PM
Family Box / Individual Box / Salad Share

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Shares Still Available for 2011! – Sign-up Now

Tell your friends, tell your neighbors, its not too late to share in the harvest for 2011! As we are busy planning and preparing we want to remind you that sign-up for the 2011 season is open and we still have space available at all of our pick-up sites. Signing up is quick and easy! Just complete the Community Farm Agreement and submit on-line, then send in your payment. We’re filling up fast, so if you know you want to join act quickly!

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On a dry day Farmer Peter prepares broccoli starts for transplanting into the fields

Categories : Blogroll, CSA Newsletter, Farm News & Updates, Uncategorized

CSA News: March Update

Posted by sio@dmin on
 March 18, 2011

Rain Rain Go Away, We Want Spring to Come This Way

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It’s been wet, wet, wet, but here at the farm we are moving full speed ahead toward spring. The greenhouse continues to burst forth with starts for spring crops that by May will grow into the vegetables filling your first CSA shares. In the next several weeks the fields will fill in with a variety of crops. Two acres of potatoes and our entire spring broccoli planting (1 acre total) will be in the ground between now and May 1st. We will also be busy planting many of the seasons alliums (storage onions, fresh onions, and leeks) as well as spring roots like radish, salad turnips, carrots, and beets. And of course we can’t forget many of the spring greens you will see in your shares at the beginning of the season such as arugula, spinach, kale, chard, lettuce, and mizuna. Pictured above are Nevada green crisp lettuce starts that will be transplanted out into the field in the next 2 weeks.

Follow us on Facebook

Come visit Sauvie Island Organics on Facebook! Give us your “like,” and stay up to date with the most current happenings on the farm. This summer you will be the first to know what restaurants have fresh SIO produce on their menus, as well as links to even more recipe ideas for cooking up your CSA shares.

Share in the Harvest: New Pick-up Sites Sprouting-up Around Portland

We know convenience is something that is important to our members, and this season we are adding more pick-up locations around the greater Portland area in hopes that one is just right for you. This season we’ve decided to partner more of our pick-up sites with Portland area businesses, and if you’d like to find out more about them just click on the name to go to their website. Family, Individual, and Salad Shares will be available at all of the new pick-up locations, so take the plunge, sign-up and start picking-up your share in your neighborhood or at your workplace this coming May. If your workplace is interested in becoming a pick-up site please contact us at csa@sauvieislandorganics.com.

Artemis Cafe (1235 SE Division – Ladd’s Addition) Wednesday PM
Family Box / Individual Box / Salad Share

City of Portland (1900 SW 4th Building) Wednesday PM
Family Box / Individual Box / Salad Share

Clean Water Services (Hillsboro) – staff only – Thursday PM
Family Box / Individual Box / Salad Share

Fork Revolution (5823 NW Cornelius Pass Rd.- Rock Creek Neighborhood) Thursday PM                 Family Box / Individual Box / Salad Share

Green Drop Garage (1417 SE 9th @ Madison) Wednesday PM
Family Box / Individual Box / Salad Share

Lincoln Street Church (Mt Tabor) Tuesday PM52nd & Lincoln
Family Box / Individual Box / Salad Share

OHSU Marquam Plaza Building 1 (2525 SW 3rd)- staff only – Tuesday PM
Family Box / Individual Box / Salad Share

OHSU Market Square Building (Downtown)- staff only – Tuesday PM
Family Box / Individual Box / Salad Share

OHSU Bancroft Building (South Waterfront) – staff only – Tuesday PM
Family Box / Individual Box / Salad Share

OHSU West Campus (Beaverton/Hillsboro) – staff only – Thursday PM
Family Box / Individual Box / Salad Share

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You’re Invited to the South Waterfront Urban Harvest

This coming Wednesday, March 23rd Sauvie Island Organics will be co-hosting the South Waterfront Urban Harvest from 6-8pm (see below for event info and location). Come to this open house event to learn about all the ways the South Waterfront is bringing sustainable, local, and healthy food systems direct to the neighborhood. You will have a chance to learn about SIO’s CSA program, the South Waterfront Community Garden, the OHSU Farmers Market, and much more. There will be delicious food and wine compliments of Tim Cusker at The Rustic Palate, as well as a raffle with fun prizes from all the organizations present. Come join the fun and share in the Urban Harvest.

South Waterfront Urban Harvest
Wednesday, March 23, 6pm-8pm
SWF Community Relations Townhome
0841 SW Gaines St, Suite 115, Portland

Save the Date

Join us Saturday May 21st for our season Kick-off Party. Bring your kids, bring your share partner, and bring a potluck dish to share. Join us from 11am-2pm, more details to follow soon.

Payment Reminder

Just a friendly reminder that payments are due by April 1st. You may send your payment by check to:

Sauvie Island Organcis
20233 NW Sauvie Island Rd.
Portland, OR 97231

Thank you for your support this season.

Categories : Blogroll, CSA Newsletter, Farm News & Updates, Uncategorized

Farm News: February Update

Posted by sio@dmin on
 February 23, 2011

The Season…In Seeds

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Here are your CSA shares weeks 1 through 30…as seeds. Its amazing to think that over the next 8 months all of these seeds will grow to become the beautiful vegetables that will nourish you and your family. Here at SIO we work with a variety of seed producers, some right here in the Willamette Valley such as Frank Morton’s Wild Garden Seed out of Philomath, OR. Wild Garden Seed is actively breeding regional, open-pollinated, ecological selected varieties specifically breed for Oregon’s growing conditions.  We also purchase from Seed Savers Exchange, a non-profit member supported organization with a  mission to preserve genetic diversity. Seed Savers provides us with the seeds for our delicious and unique Torpedo onions, as well as the seed for Moonglow heirloom tomatoes, the SSE ‘s 2007 Tomato Tasting winner. The majority of our seed comes from High Mowing Organics Seeds, a small family owned certified organic producer out of Vermont. We choose to purchase from them because 100% of the tried and true varieties they grow are certified organic, and they are also wonderfully suited for our farming systems here on Sauvie Island.

Here are some fun seed facts:

  • In one ounce of onion seeds there are 7,146 individual seeds
  • Beet seeds are actually fruits containing up to 4 seeds, which is why many gardeners thin their beets after germination.
  • Broccoli, kale, collard greens, Brussels sprouts, cabbage, and romanesco are all different varieties of the same exact species, Brassica oleracea.
  • At SIO cover cropping is integral to our soil fertility and we use 12 different types of seed: oats, cereal rye, triticale, winter wheat, crimson clover, common vetch, Austrian winter peas, bell beans, Sudan grass, buckwheat, phacelia, and sun flowers.
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Garlic, seeded back in October, started coming up in our fields in January.

Spreading Our Roots: New Pick-up Sites for 2011

We know convenience is something that is important to our members, and this season we are adding more pick-up locations around the greater Portland area in hopes that one is just right for you. This season we’ve decided to partner more of our pick-up sites with Portland area businesses, and if you’d like to find out more about them just click on the name to go to their website. Family, Individual, and Salad Shares will be available at all of the new pick-up locations, so take the plunge, sign-up and start picking-up your share in your neighborhood or at your workplace this coming May. If your workplace is interested in becoming a pick-up site please contact us at csa@sauvieislandorganics.com.

Artemis Cafe (1235 SE Division – Ladd’s Addition) Wednesday PM
Family Box / Individual Box / Salad Share

Fork Revolution (5823 NW Cornelius Pass Rd.- Rock Creek Neighborhood)
Thursday PM Family Box / Individual Box / Salad Share

Green Drop Garage (1417 SE 9th @ Madison) Wednesday PM
Family Box / Individual Box / Salad Share

Lincoln Street Church (Mt Tabor) Tuesday PM52nd & Lincoln
Family Box / Individual Box / Salad Share

OHSU Marquam Plaza Building (Downtown)- staff only – Tuesday PM
Family Box / Individual Box / Salad Share

OHSU Market Square Building (Downtown)- staff only – Tuesday PM
Family Box / Individual Box / Salad Share

OHSU Bancroft Building (South Waterfront) – staff only – Wednesday PM
Family Box / Individual Box / Salad Share

OHSU West Campus (Beaverton/Hillsboro) – staff only – Thursday PM
Family Box / Individual Box / Salad Share

Vote for Jenn Louis from Lincoln Restaurant

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Voting is underway for Food and Wine’s People’s Best New Chef, and one of SIO’s top Portland picks, Jenn Louis from Lincoln Restaurant, wants your vote. You can vote for Jenn in the Northwest region by clicking here.  We’ve been working with Lincoln since 2009 and Chef Jenn for over 10 years, and her attention to detail and appreciation for high quality ingredients makes her one of our favorite customers. If you haven’t already experienced some of delicious offerings at Lincoln, put it on the calendar for your next date night because it’s guaranteed to please.

Shares Still Available for 2011! – Sign-up Now –

Tell your friends, tell your neighbors, its not to late to share in the harvest for 2011! As we are busy planning and preparing we want to remind you that sign-up for the coming season is open and we have space available at all of our pick-up sites. We still have Family, Individual and Salad Shares available and signing-up is quick and easy! Just complete the Community Farm Agreement and submit on-line, then send in your $100 deposit to reserve your slot for the coming season.

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Field Assitant, Brian, is turning in winter cover crop in early February.

Categories : Blogroll, CSA Newsletter, Farm News & Updates, Uncategorized

CSA News: January Update

Posted by sio@dmin on
 January 30, 2011

Exciting News from Sauvie Island Organics

Thanks again for a wonderful season. We’ve been busy planning for 2011 since before the new year, and are proud to announce an exciting new addition to our CSA. After many years on interest, inquiry, and suggestion from our wonderful members, Sauvie Island Organics will be offering a smaller share size for the first time. Of course we will continue to offer the same bountiful Family Share and delicious Salad Share options we’ve always had, but are happy to welcome the Individual Share to the SIO family.

Here are the basics about the new Individual Share:

Individual Share

  • Always five different items per week. Never more, never less.
  • Great for 1-2 adults or smaller households.
  • Only comes as a boxed share, but can be picked-up at any of our pick-up sites.
  • $495 (includes $45 box fee)
  • 30 weeks of produce (mid-May to mid-December)

And in case you need a reminder, here are the basics about the tried and true Family Share:

Family Share

  • Includes 7-12 different items per week, as the season progresses so does the bounty of your share.
  • Great for 2-3 hungry adults or a family of four.
  • Includes seasonal favorites more often- when it’s in season it’s in your share!
  • With this share you’ll experience the abundance that an Oregon growing season has to offer.
  • $875 (+ $45 box fee where applicable)
  • 30 weeks of produce (mid-May to mid-December)

Thank you to those that have already signed-up for the 2011 season. We currently have you signed-up for our family share. If you would like to make any changes please contact us.

Whether you choose our Family Share or our new Individual Share we look forward to growing for you in 2011. To find out more detailed information about all of our share options, to see side-by-side share comparisons, and get signed-up for the 2011 season please visit our website. Please don’t hesitate to email or call us with any questions you may have.

If you’re as excited as we are about the upcoming season help us spread the word by telling your friends, family, neighbors, and co-workers.

Categories : Blogroll, CSA Newsletter, Farm News & Updates, Uncategorized

CSA News: Week 29- November 30 to December 6

Posted by sio@dmin on
 November 30, 2010

week29_share_2010

This Week’s Share

  • Carrots
  • Kale, Rainbow Lacinato
  • Onions, Copra
  • Potatoes
  • Turnips, Purple Top
  • Winter Squash, Hubbard

Share Notes

  • Salad Shares: We regret to inform you that due to the the two nights of sub-freezing temperatures last week we lost the remainder of our salad mix in the field.  We intended to harvest and distribute salad shares for the last two weeks of the season, but because of the cold damage the salad share season has come to an early end. Our apologies for the abrupt end to salad shares. Please contact and let us know whether you would like to carry over the credit to your account for next season, donate the remaining value to our CSA scholarship fund, or receive a refund for the missed weeks.
  • Turnips, Purple Top: These traditional style turnips (as opposed the Hakurei salad turnips seen earlier in the season) lend themselves well to a variety of cooking methods, and can even be enjoyed fresh cut into sticks for dipping. To peel or not to peel…its up to you.
  • Winter Squash, Hubbard: This blue hued squash is not only beautiful, but also has more mild flavor and creamy texture. Be cautious when cutting because they do tend to have a tougher skin.
  • Winter Squash Storage: Some of you may be starting to accumulate a surplus of winter squash, and with that in mind we want to remind you of the suggested order of eating based on length of storage time. Its best to start by eating any pumpkins and acorn squash first, followed by any  delicata or hubbard.

Show Your SIO Spirit–Sign-up for Next Year

It’s hard to believe, but there is just one more week left in the 2010 CSA season. For those of you already longing for fresh spring greens, crisp radishes, and pungent garlic scapes you can sign up for your share of the 2010 season now. Complete and submit the Community Farm Agreement at http://sauvieislandorganics.com/join.php and send in your $100 deposit to secure your spot.

Make sure to sign-up and send your $100 deposit by January 1 to guarantee the $875 share price, or if you pay in full before the end of the year you’ll receive 5 free weeks of salad greens with you 2011 share. We can’ wait to see you next season!

Recipes

Carrots Recipes

Whole Roasted Chicken with Root Vegetables
From Francesca Benedetti (CSA Coordinator)

Note: This is one of my favorite things to do because you get your main dish and a side dish all in one. Add a fresh kale salad and your set. The vegetables you can roast in the pan with the chicken and can be interchanged freely. I love using beets, leeks, and/or parsnips as well, so if you have any of those still around try it out.

1 (3½ -5 pound) whole chicken, gizzards removed (can save to make stock)
1 lemon, cut into quarters
2-4 tablespoons butter
2-4 sprigs of fresh rosemary
salt and pepper to taste
1 onion, peeled, cut in half, and cut into quarters
2-3 carrots, cut into 1-inch rounds
1-2 turnips, cut into 1-inch rounds
2-3 medium potatoes (5-6 small), cut into quarters or eighths
1 cup chicken broth

Preheat oven to 350˚F. Rinse and clean chicken and pat dry. Prepare chicken for roasting by sliding slices of butter and sprigs of rosemary under skin. Salt and pepper all of chicken, and stuff 2 lemons slices inside the chicken. Choose a pan for roasting (I like to use a deep roasting dish or a roasting pan that has a rack layer and shallow drip pan. I cook the chicken on top of the rack, putting the veggies under the roasting chicken in the drip pan). Depending on which way you choose to roast you will either place the chicken in the deep roasting pan and spread the chopped vegetables and lemon slices in the pan around the chicken or you will place the vegetables and 2 remaining lemon slices in the bottom drip pan, place the rack layer on top and place the chicken on top of that. Which ever method you choose make you sure salt, pepper, and drizzle olive oil over the vegetables and baste both chicken and veggies with chicken broth at the beginning and every 20 minutes or so while its roasting. Roast at 350˚F for at least and hour, longer if it’s larger chicken. Turn up the oven to 400˚F for the last 15-25 minutes of roasting, basting at least once during that time. Remove the roasting pan from the oven when chicken is cooked through (I check internal temperature with a meat thermometer). Let chicken and vegetables rest for at least 10 minutes before cutting and serving.

Kale Recipes

Kale-Ricotta Cannelloni
From Recipes from the Root Cellar by Andrea Chesman

Note: For homemade cannelloni egg roll wrappers work and taste better than dry pasta shells, and they don’t need to be cooked prior to using. Of course if you can find sheets of fresh pasta, use those instead of egg roll wrappers.

6 cups chopped kale, tough stems removed
3 garlic cloves
1 shallot
1 (15-ounce) container part-skim ricotta cheese
½ cup freshly grated Parmesan cheese
2 eggs
1/8 teaspoon ground nutmeg
Salt and pepper
10 egg roll wrappers (each 6 inches square)
2 cup grates mozzarella cheese
3 cups well-seasoned tomato sauce, or 2 (15-ounce) cans

Bring a large pot of salted water to a boil. Add the kale and blanch until wilted and bright green, about 3 minutes. Drain and plunge into a bowl of ice water to stop the cooking. Drain again, squeezing out the excess liquid. Preheat the oven to 425˚F. Lightly oil a large roasting pan or casserole (if necessary, use one 9- by 13-inch pan and one 9-inch square pan. To make the filling, finely chop the garlic and shallot in a food processor. Add the kale, ricotta, Parmesan, eggs and nutmeg, and season with salt and pepper. Pulse until very finely chopped.

To assemble the dish, mount a scant ½ cup of the filling evenly along one side of each egg roll wrapper. Roll each wrapper to enclose the filling. Set the rolled cannelloni, seam down and slightly apart, in the prepared roasting pan. Cover the cannelloni with mozzarella cheese. Spoon the sauce over and around the cannelloni. Bake uncovered, for 20 to 25 minutes, until the sauce bubbles, the cannelloni are hot in the center, and the wrappers are tender. Serve hot.

Portuguese Kale Soup (a.k.a. Caldo Verde)
From Eating Well in Season by Andrea Chesman

Note: Caldo verde is considered one of the national dishes of Portugal. Keep it simple and you won’t be disappointed.

½ pound linguica or chorizo sausage (or any garlicky smoked sausage), sliced
8 cups chicken broth (homemade tastes the best)
3 to 4 medium-size potatoes (1 pound), peeled (if desired) and diced
8 cups lightly packed kale, stems discarded and leaves chopped
Salt and freshly ground black pepper

Combine the sausage and stock in a large saucepan. Bring to a boil, then reduce the heat and simmer while you prepare the potatoes. Combine the potatoes with water to cover in a medium-size saucepan. Cover and bring to a boil. Boil until tender, about 8 minutes. Drain and briefly mash with a potato masher for an uneven, lumpy texture. Add to the chicken broth along with the kale. Simmer for 10 to 15 minutes, until the kale is quite tender. Season with salt and pepper. Serve hot.

Turnip Recipe

Oven-Roasted Turnips with Squash and Shallots
From The Joy of Cooking by Irma S. Rombauer, Marion Rombauer Becker and Ethan Becker

1½ pounds turnips, peeled and cut into ¾-inch chunks
2pounds winter squash, peeled, seeded and cut into ¾-inch chunks (can use your Hubbard, or any of the winter squash you’ve received this season)
12 to 18 small shallots, peeled (or 2 medium onions cut into chunks)
3 tablespoons rendered fat from a roasted turkey, chicken, pork or beef or olive or vegetable oil
1 tablespoon melted butter
1 tablespoon minced fresh rosemary
¼ teaspoon salt
Ground black pepper, to taste

Preheat the oven to 375˚F. Place all the above ingredients in a 13×9-inch baking pan and toss together until evenly mixed throughout the pan. Roast, stirring occasionally, until the vegetables are fork-tender, about 1½ hours. Season with salt and pepper to taste, and freshly chopped parsley or chives if desired.

Winter Squash Recipe

Onion and Winter Squash Panade
Adapted from Stonesoup.com which was inspired by Judy Rodgers and the Zuni Cafe Cookbook

Note: This is a great way to use up stale bread, but fresh can be used as well. Just make sure it’s a hearty rustic loaf with a good crumb and crust. I used an aged cheddar as my cheese.

2-3 large yellow onions (about 2 pounds)
1/2 bunch thyme, leaves picked
½ a small/medium hubbard squash (or other winter squash), peeled and cut into ¾-inch dice (enough for 3-4 cups diced)
½ medium loaf rustic bread (1/2 pound), torn in to chunks
5 ounces cheese (about 1½  to 2 cups – less if using parmesan) (aged-sharp cheddar, gruyere, aged-assiago; parmesan, etc.)
3½  cups vegetable or chicken stock

Preheat oven to 400˚F. Cut onion in half lengthwise. Peel, then slice into half moons about 1/4-inch thick.  Heat 2 tablespoons olive oil in a large frying pan. Cook onion stirring occasionally until soft and golden brown. No need to caramelize. Stir in the thyme.

In a medium heatproof dish layer about a third of the onions. Sprinkle over some of the bread and cheese and squash. Repeat until all the ingredients have been used. You want to be able to see a little of each on the top. Bring stock to a simmer. Pour over the onion dish. Season.

Cover and bake for 30 minutes. Remove cover and bake for another 20 – 30 minutes or until the top is golden and crunchy and the stock has been absorbed by the bread. Run under the broiler for a few minutes if it’s not crispy enough.

Categories : Blogroll, CSA Newsletter, Farm News & Updates, Recipe, Uncategorized

CSA News: Week 28- November 22 to November 24

Posted by sio@dmin on
 November 22, 2010

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This Week’s Share

  • Brussels Sprouts
  • Carrots
  • Parsnips
  • Potatoes
  • Pie Pumpkins
  • Shallots
  • Winter Squash, Delicata

Share Notes

  • Brussels Sprouts: This week in your share you will receive your sprouts off the stalk. As we continue to struggle with aphids and other pests in the field, you may notice residual bug damage on the outer leaves and at the base of the sprouts. For preparing them first slice off the base of each sprout and then remove the outer layers of damaged and dirty leaves. Once the outer layers are removed gives them a rinse under running water.
  • Potatoes: In this week’s share you will receive 4 pounds of either Sangre red, Canella russet, or Bintje yellow potatoes. All work well for mashing, however the Canellas in particular are great for baking.
  • Remember to wash all your produce. Although we field wash many items, we recommend washing all of them at home before eating.

Thoughts for Thanksgiving

As you get together with friends and family this holiday and give thanks for the bounty that the harvest season has to provide we at Sauvie Island Organics want to give you a BIG THANK YOU for supporting community agriculture. We have just two more weeks of the season together. To sign up for the 2011 season you can go to http://www.sauvieislandorganics.com/join.php, fill out and submit the community farm agreement, pay the deposit and reserve your share of the harvest.

As the current season wraps up we encourage you to share the enjoyment of being an SIO member with your friends, family, and co-workers, and invite them to join us for next season. It’s easy to share in the SIO love, we just have to get the word out. Here are some easy ways to let people know we have shares available for the 2011 season.

  • Email your contacts and/or give us a shout out on your Facebook or Twitter page and link our website (www.sauvieislandorganics.com). For example, “I am a proud member of Sauvie Island Organics CSA program and love getting my farm fresh vegetables every week. They are taking new members for 2011, so check them out and sign-up at www.sauvieislandorganics.com.”

Thanksgiving Week Pick-up Changes

Thanksgiving week is here and with that we’d like to remind you that some pick-up sites have changes in the pick-up time or day. Please look below to see if your site is affected. There will be no pick-up (regular or after hours) at any sites on Thanksgiving (Thursday, November 25th).

All Tuesday pick-up sites (SE Ankeny, Providence Medical Center, and Richmond Neighborhood) will be as regularly scheduled on Tuesday, November 23rd and pick-up times will be the same.

All Wednesday pick-up sites (EcoTrust, PDC, PECI, South Waterfront, Metro, PSOB, Sellwood, and Ladds) will be delivered on Wednesday, November 24th by 12pm (noon).

All Thursday pick-up sites (SW Food Front, Farm, and NW Friendly House) will be moved to Tuesday, November 23 and pick-up times will be the same as usual.

All Monday pick-up sites (St. John’s, UP, North Portland, and NE Portland) will be as regularly scheduled as well. In order for Monday site to receive the Thanksgiving Share prior to the holiday you will receive your Thanksgiving Share (Week 28) on Monday Nov. 22 and your Week 27 Share on Monday Nov. 29.

Recipes

Brussels Sprouts

Sweet and Sour Glazed Brussels Sprouts
Recipe submitted by CSA Member Jessica Roberts (from Cook’s Country)

Note: I (Francesca, CSA Coordinator) made this a year after CSA Member Jessica sent it our way, and it was by far one of the most delicious things I made in 2009. If you decide forgoe it for Thanksgiving dinner you have to try it out at some point, it’s guaranteed to please.

4 tablespoons unsalted butter
1 1/2 tablespoons light brown sugar
2 pounds Brussels sprouts, trimmed and halved through core if large
12 ounces shallots, peeled and halved or quartered lengthwise depending on size
1 tablespoon cider vinegar

Adjust oven rack to middle position and heat oven to 400˚F degrees. Melt butter and sugar together in microwave. Toss Brussels sprouts, shallots, butter mixture, vinegar, 3/4 teaspoon salt, and 1/2 teaspoon pepper in large bowl. Scatter on rimmed baking sheet and roast until golden brown, about 30 minutes, shaking pan every 10 minutes to redistribute vegetables. Serves 8

Brussels Sprouts with Bacon, Walnuts and Balsamic Vinegar
From www.blogher.com

3-4 slices of bacon, diced
1/2 cup walnut halves
4 cups Brussels sprouts
salt and pepper
1 tablespoon balsamic vinegar (try using white balsamic if it available)

Preheat oven to 400F. Trim the Brussels sprouts ends off and cut any large ones in half. Heat a large oven proof skillet to medium. Add bacon and walnuts and saute until bacon is crispy. Remove bacon and walnuts to a dish and add sprouts as well as a few grinds of salt and pepper. Put pan in the oven for 20-30 minutes depending on size of sprouts. Toss half way through. Remove from oven, toss with bacon and walnuts and put back in oven and roast for 10 more minutes. Drizzle with balsamic, toss and serve. Serves 4 as a side.

Carrot Recipe

Carrot Apple Bake
From the Rolling Prairie Cookbook by Nancy O’ Connor

Note: This makes a quick and easy festive holiday vegetable dish

4 medium carrots, grated
1 tart apple, grated
¾ cup chopped dried fruit (dried cranberries are nice, currants and prunes also work)
1 tablespoon maple syrup
½ cup juice (apple gives sweeter flavor, orange gives more tart flavor)
2 teaspoons butter (optional)

Preheat oven to 350˚F. Toss carrots, apples, dried fruit, maple syrup, and juice together. Place in a medium-sized oiled casserole dish. Dot with butter. Bake, covered, for approximately 35 minutes or until carrots are just tender-crisp. Servers 6-8 as a side dish.

Pie Pumpkin Recipe

Homemade Pumpkin Pie

Don’t just use those Baby Bear pumpkins as a Thanksgiving table centerpiece (although their beauty merits that honor). Put them to good and tasty use in a homemade pumpkin pie. For this recipe I am including a link to a page I found last year when making my first pumpkin pie from scratch. The directions are very clear and even have a photograph to accompany each step. The pie is delicious! A crust recipe is included below in case you don’t have your own. Click on the link below and scroll down to view the step-by-step recipe http://www.pumpkinpatchesandmore.org/pumpkinpie.php

Homemade Pie Crust
Adapted from the Joy of Cooking

Note: This is a very basic pie crust recipe, and with some trial and error can be perfected to your own tastes. I prefer to use a blend of vegetable shortening and butter, but I encourage you to figure out what works for you. Joy of Cooking also suggests using lard, which I have yet to experiment with, but have been told makes the best flaky pie crust. This recipe yields two 9-inch pie crusts.

2 1/2 cups all-purpose flour
1 teaspoon white sugar or 1 tablespoon powdered sugar
1 teaspoon salt
1 cup solid vegetable shortening (or 1/2 cup solid vegetable shortening and 1 stick cold unsalted butter)
1/3 cups plus 1 tablespoon ice water (must be ice water, its important!)

Premix the dry ingredients in medium to large bowl. Add the vegetable shortening and/or butter and cut into flour with a pastry cutter or two knives until pea-sized and cornmeal size chunks are achieved. Add ice water in tablespoon size portions, cutting in to dry ingredients until small balls form. If the balls stick together when pressed its ready, if not add an additional 1 to 2 tablespoons ice water. Refrigerate at least 30 minutes and for up to 2 days, or crust dough can be wrapped airtight and frozen for up to 6 months. After dough has chilled separate into two equal size balls. Flour a large flat surface and roll out each ball into a round large enough to cover a pie pan. Continue to fill with pumpkin pie filling (or other pie filling) as directed.

Parsnip Recipes

Mashed Potato n’ Parsnips
From www.allrecipes.com

2 pounds potatoes, cut into 1-inch pieces
½ pound parsnips, cut into ½-inch slices
½ pound carrots, cut into ½-inch slices
4 tablespoons milk (more  if needed for desired consistency)
2-3 tablespoons butter
2 teaspoons brown sugar
½ teaspoons salt

Place the potato, parsnips, and carrots in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 20 to 25 minutes or until tender. Drain. In a bowl mash the vegetables with milk, butter, brown sugar and salt.

Parsnip Soup with Ginger and Parsnip “Croutons”
From Vegetarian Cooking for Everyone by Deborah Madison

3 large parsnips, about 2 pounds, peeled
6 cups vegetables stock or water
½ cup chopped cilantro stems plus sprigs for garnish
4 thin slices ginger, unpeeled
3 tablespoons butter or canola oil
1 large onion, roughly chopped
¾ pound carrots, peeled and thinly sliced
1½ teaspoons ground coriander
1 tablespoon white rice
Salt and freshly ground pepper
1 cup milk, cream, or almond milk to think the soup, as needed

Cut two of the parsnips crosswise in half, then quarter each half lengthwise. Cut away most of the cores. Reserve the other parsnip. If you’re making stock, include the parsnip trimmings, cilantro stems, and one slice of the ginger. Brown the vegetables before adding the water to bring out their flavors.

Heat 2 tablespoons of butter in a soup pot over medium heat, letting it brown a little. Add the vegetables, remaining ginger, and the coriander. Cook, stirring frequently, until the onion and carrots have begun to brown here and there. Add the rice and 1½ teaspoons salt and cook a few minutes more. Add the strained stock and bring to a boil. Lower the heat and simmer, partially covered, until the vegetables are very soft, about 35 minutes. Remove the ginger, then puree the soup, leaving a little texture, or not, as you wish. For a very smooth soup, pass through a food mill or sieve. Thin if necessary with milk.

Dice the third parsnip in to little cubes and cook in the remaining butter in a skillet, stirring frequently, until golden and tender, about 8 minutes. Season with salt and pepper. Serve the soup with a spoonful of the parsnips added to each bowl. Garnish with sprigs of cilantro.

Winter Squash Recipes

Nut-stuffed Delicata Squash
From Sunset Magazine

Note: Delicious and hearty vegetarian main dish or side.

3 tablespoons  butter
2 medium yellow onions, finely chopped
3 garlic cloves, minced
3/4  teaspoon  salt
1 tablespoon chopped fresh sage
1/3  cup  chopped walnuts
1/3  cup  chopped pistachios
1/3  cup  chopped almonds
1/3  cup  chopped pine nuts
1/3  cup  plain low-fat yogurt
2 eggs, lightly beaten
About 1/2 cup freshly shredded parmesan cheese
2 Delicata squash (about 2 lbs. total), halved lengthwise and seeded

Preheat oven to 350°. Melt butter in a large frying pan over medium-high heat. Add onions, garlic, and salt. Cook, stirring occasionally, until onions are soft, about 3 minutes. Stir in sage and cook until fragrant, about 1 minute. Stir in nuts. Set aside.

In a large bowl, combine yogurt, eggs, and 1/2 cup parmesan. Stir in nut mixture. Divide stuffing among squash halves, sprinkle with more parmesan, and bake until tender when pierced with a fork and tops are browning, about 45 minutes.

Thanksgiving Squash Muffins
From Vegetable Love by Barbara Kafka

Note: You can use the Delicata squash or Pumpkins from your share this week, or any Acorn squash you may have left storing.

1 pound winter squash, seeds and fibers removes, steamed
9 tablespoons unsalted butter, slightly softened
1½ cups plus 2 tablespoons cake flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon ground allspice
2/3 teaspoon ground cinnamon
½ teaspoon salt
1 cup packed dark brown sugar
1/3 cup milk
1 teaspoon vanilla extract
2 large eggs

After steaming, scoop the squash from its skin and cut into chunks if needed. Place in a food processor and puree until smooth, stopping occasionally to scrape down the sides of the bowl. Allow to cool. (Makes 1 cup puree). Place a rack in the center of the oven. Preheat the oven to 350˚F. Grease and flour one 12-cup or two 6-cup muffin tins, unsing 1 tablespoon of butter and 2 tablespoon of flour. Place in the refrigerator until needed. Whisk together 1 ½ cups flour, the baking soda, baking powder, spices and salt. Using a mixer set on medium speed, beat the remaining 8 tablespoons butter and the sugar in a large bowl until fluffy. Add the squash puree, milk and vanilla. Mix until well combined, scraping down the sides of the bowl as necessary. Add the eggs one at a time, mixing well after each addition. Stir in the dry ingredients by hand until just combined, being careful not to overmix. Spoon the batter in to the prepared tin(s). Bake for 29 to 30 minutes, or until a tester inserted in a muffin comes out clean. Loosen the muffins from the tin(s) while still warm and cool in the tin(s) on a rack. Serve or wrap well and freeze. If freezing, defrost and serve at room temperature. Makes 12 muffins.

Categories : Blogroll, CSA Newsletter, Farm News & Updates, Recipe, Uncategorized

CSA News: Week 27- November 16 to November 22

Posted by sio@dmin on
 November 16, 2010

week27_share_2010

This Week’s Share

  • Beets
  • Cabbage, Savoy
  • Carrots
  • Escarole
  • Kale, Rainbow Lacinato
  • Leeks
  • Winter Squash, Delicata

Share Notes

  • Cabbage, Savoy: This crinkly leaved green cabbage is mild in flavor and is great used in any dish calling for cabbage, but can be especially delicious fresh. You many notice some bug damage at the base of the cabbage heads, and we will do our best to clean them up here, but cutting out the core when preparing for use should remove most of it.

Thanksgiving Week Pick-up Changes

Next Week is Thanksgiving and with that we’d like to remind you that some pick-up sites have changes in the pick-up time or day. Please look below to see if your site is affected. There will be no pick-up (regular or after hours) at any sites on Thanksgiving (Thursday, November 25th).

All Tuesday pick-up sites (SE Ankeny, Providence Medical Center, and Richmond Neighborhood) will be as regularly scheduled on Tuesday, November 23rd and pick-up times will be the same.

All Wednesday pick-up sites (EcoTrust, PDC, PECI, South Waterfront, Metro, PSOB, Sellwood, and Ladds) will be delivered on Wednesday, November 24th by 12pm (noon).

All Thursday pick-up sites (SW Food Front, Farm, and NW Friendly House) will be moved to Tuesday, November 23 and pick-up times will be the same as usual.

All Monday pick-up sites (St. John’s, UP, North Portland, and NE Portland) will be as regularly scheduled as well. In order for Monday site to receive the Thanksgiving Share prior to the holiday you will receive your Thanksgiving Share (Week 28) on Monday Nov. 22 and your Week 27 Share on Monday Nov. 29.

Sign-up for 2011 Season Now Open

With just four weeks left in the season, now is the time you may find yourself cringing at the thought of the grocery store and slowly preparing yourself for the cold, dark, SIO scarce winter ahead. Add a bright spot to your winter and give yourself something to look forward to during the rainy months by signing-up now for the 2011 season. Its not too early to lock-in your share for next season, and if you pay in full before the end of December you’ll get 5 free weeks of our salad share. Its easy, just fill out and submit the sign-up form located on our website and send in your payment/deposit to guarantee your share for 2011.

Recipes

Beet Recipe

Beet and Savoy Cabbage Salad with Goat Cheese
Adapted from Recipes from the Root Cellar by Andrea Chesman

1 pound of beets
6-8 cups Savoy cabbage (can also use Napa Cabbage), thinly sliced
1-2 carrots, grated on a the large hold side of a 4-sided grater (optional)
Salt and freshly ground black pepper
Orange Vinaigrette (see recipe below)
4 ounces soft fresh goat cheese (chevre), crumbled

Preheat oven to 400˚F. Wrap the beets individually in aluminum foil. Roast for 50-60 minutes, until fork-tender. Remove them from the oven and let cool. When the beets are cool enough to handle, peel and slice into matchsticks. Transfer the sliced cabbage to a large platter. Season generously with salt and pepper and toss to mix. Add about three-quarters of the dressing and toss to coat. Taste and season with salt, pepper, or vinegar as needed. Spread out the cabbage to form a bed for the beets. Arrange the beets on top of the cabbage. Top with crumbled goat cheese. Drizzle the remaining dressing over the salad and serve.

Orange Vinaigrette:

3 tablespoons orange juice
3 tablespoon rice vinegar
1 tablespoon minced shallot
1 teaspoon finely grated orange zest
1 teaspoon sugar
¼ cup olive oil
Salt and freshly ground black pepper

Cabbage Recipe

Risotto with Savoy Cabbage, Lemon, and Parsley
From Fresh from the Farmers Market by Janet Fletcher

2 tablespoons unsalted butter
3 tablespoons olive oil
1 medium onion, chopped
½ to 1 Savoy cabbage (about ¾ pound), cored and thinly sliced
Salt and freshly ground pepper
4½ cups light homemade chicken broth, or 2 cups canned chicken broth mixed with 2½ cup water
1½ cups Arborio rice
½ cup dry white wine
¼  grated lemon zest, or more to taste
2 tablespoons minced Italian parsley
¼ cup freshly grated Parmesan cheese

Heat butter and 2 tablespoons olive oil in a large saucepan over moderate heat. Add onion and sauté until soft and sweet, about 10 minutes. Add cabbage, season with salt and pepper, and toss to coat with seasonings. Cover and cook until cabbage is tender, about 15 minutes. Check occasionally to make sure it is not burning; adjust heat accordingly.

Bring broth/broth-water mixture to a simmer in a saucepan and adjust heat to keep it barely simmering. Uncover pot with cabbage and raise heat to moderately high. Add rice and cook, stirring, until rice is hot throughout. Add wine and cook, stirring, until rice absorbed. Begin adding hot broth ½ cup at a time, stirring frequently and waiting until each addition has been absorbed before adding more. Adjust heat so that mixture simmers gently, not vigorously. It should take 20 to 22 minutes for the rice to become al dente-firm to the tooth nut with not hard core. The mixture should be creamy-neither soupy nor stiff. You man not need all the liquid; if you need a little more use boiling water.

When rice is done, add remaining tablespoon olive oil, ¼ teaspoon lemon zest, the parsley and the cheese. Stir vigorously, then taste and adjust seasoning. You many want to add a little more zest, but the lemon flavor should be subtle. Serves 4.

Escarole Recipe

Escarole Salad with Avocado and Oranges
From Fresh from the Farmers Market by Janet Fletcher

For the Vinaigrette:

1 large shallot, minced
1 tablespoon champagne vinegar, or more to taste
3 tablespoons olive oil
Salt and freshly ground pepper

To make the vinaigrette combine shallot, 1 tablespoon vinegar and love olive oil in a small bowl and whisk well. Season with salt and pepper. Taste and add more vinegar, if desired.

For the Salad:

1 head escarole
2 navel oranges
1 ripe but firm avocado
2 tablespoons chopped Italian parsley

Clean escarole, discarding any battered out pieces. Wash and drain leaves, tear into bite-sized pieces and dry thoroughly. Cut and slice off both ends of 1 orange so it will stand upright. Stand orange on cutting surface and, using a sharp knife, remove all the peel and white pith by slicing from top to bottom all the way around the orange, following the contour of the fruit. With the knife, cut along both sides of each orange segment to free the segment from its membrane. Halve and pit the avocado. Use a soup spoon to remove each half from its shell in one piece. Lay cut side down and slice crosswise into ¼-inch slices. Transfer avocado to a small bowl, season with salt and toss with enough of the vinaigrette to coat slices lightly. Toss escarole with remaining vinaigrette and 1 ½ tablespoons parsley. Taste and adjust seasoning. Transfer to a serving bowl, interspersing the last of the avocados and oranges on top and sprinkle with remaining ½ tablespoon parsley.

Kale Recipe

Green Barley with Kale Gratin
From Vegetarian Cooking for Everyone by Deborah Madison

2/3 cup pearl barley, rinsed
Salt and freshly ground pepper
1 large bunch kale, stems entirely removed
2 tablespoons butter
3 tablespoons flour
1 ½ cups milk or vegetable stock
¼ teaspoon allspice
1/8 teaspoon grated nutmeg
¼ cup grated Gruyere or provolone

In a saucepan, add the barley to 1 quart boiling water with ½ teaspoon salt and simmer, uncovered until tender, about 30 minutes. Drain. While its cooking, cook the kale in a skillets of boiling salted water until tender, 6 to 10 minutes. Drain, then puree with ¼ cup of the cooking water until smooth.

Preheat the oven to 375˚F. Melt the butter in a small saucepan, whisk in the flour, then add the milk. Cook stirring constantly over medium heat, until thick. Season with allspice, nutmeg, salt, and pepper. Combine all the ingredients, check the seasonings, then transfer to a lightly buttered baking dish or ramekins.

Winter Squash Recipe

Delicata Squash Rings
From Vegetarian Cooking for Everyone by Deborah Madison

2 Delicata squash
1 ½ tablespoons olive or vegetable oil
Salt and freshly ground pepper
Chopped parsley or Gremolata (¼ cup chopped parsley, 1 clove minced garlic and zest from ½ a lemon combined)

If desired, peel the squash with a vegetable peeler, slice off the ends, and scoop out the seeds with a teaspoon. Cut the squash into rings about 1/3 inch thick. Heat the oil in a wide skillet, add the squash, and fry over medium heat until richly colored on the bottom, about 6 minutes. Turn and cook on the second side until tender. Remove to a serving plate, season with salt and pepper, and garnish with parsley or gremolata.

Categories : Blogroll, CSA Newsletter, Farm News & Updates, Recipe, Uncategorized
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