1st Week of Winter Share is Here!

Thanks for joining us this winter in some great seasonal eating. As your farmers we have always had crops in storage to eat over the dark winter months. We are excited to now be sharing this opportunity with you! Please give us feedback so we can know if you are enjoying the vegetables as much as we do.

Beets: Chioggia 4 lbs
Cabbage: Famosa 1 head
Carrots: Dragon 4 lbs
Leeks: Tadorna 6 each
Potatoes: Canela Russets 6 lbs
Radicchio: Leo 2 heads
Shallots: Eds Red 2 lbs
Winter Squash: Baby Butternut 2 each
Winter Squash: Red Kuri 1 each

A Few Crop Notes:

  • Chioggia Striped Beets: This heirloom variety is originally from Italy.  Steamed and sliced they will bring some festive color to many a holiday meal.
  • Purple “Dragon” Carrots: The color plays best on your plate if sliced thinly into coin shaped slices. When slow cooked whole and unpeeled in stews the interiors become a deep orange reminiscent of sweet potato.
  • Canela Russet Potato:   Cured Russets deepen in potato flavor and become drier and fluffier. According to Sauvie Island Organics’s Farm Manager Scott Latham, Canela Russets make the very best mashed potatoes & gnocchi ever! These potatoes are especially delicious because they were grown without extra irrigation, just rainfall. Do not be surprised if the potatoes feel be a bit softer then you are used to. This variety softens a little in storage. They may also have a few spots on their surface that can be easily removed with a paring knife.
  • Leonardo Radicchio: Bitter greens like radicchio are nutritional and digestive powerhouses. They provide a refreshing counterpoint in flavor, especially during the winter months. If the bitterness is too intense for your preference, try sauteing or searing the greens (perhaps alongside caramelized shallots), and sprinkle with a hint of something acidic right at the end. The greens take on a sweeter, more nutty and savory flavor as they are cooked and the acid (think balsamic vinegar or lemon juice) works to neutralize the bitter flavor as well. Finish with some pine nuts or curls of parmesan for a great side dish! Radicchio will store for a long time in your fridge, so you can cut off a portion at a time much like you would with a cabbage. 
  • Red Kuri Winter Squash: The variety this year is Potimarron, an heirloom squash that originates from France.  In French Potiron means pumpkin and marron, chestnut.  After baking this squash, you do not have to add anything else, just set yourself down and grab a spoon.

Storage tips from Jennifer Surdyk, Sauvie Island Organics’ Harvest & Pack-out Manager.

Her expertise will help you keep your produce looking and tasting great. 

Ever wonder why your farm fresh vegetables are not always staying perky in your refrigerator?  The optimal storage condition for many root vegetables, leafy greens, cabbages, and leeks is very low temperature (just above freezing) and very high humidity (about 95% relative humidity). The inside of a refrigerator just has too much air movement and too low of humidity to keep vegetables completely happy. Plastic bags are your best friend for prolonging the life of produce in your refrigerator! Once you get your share home, put your root vegetables, leeks, radicchio, and cabbage all into plastic bags, even inside the veggie bin of your refrigerator. This simple step will keep your produce looking perky and vibrant for weeks to come.

The shallots and squash prefer to live outside of your refrigerator. You can enjoy the festive look of squash and shallots in a basket on the table or counter top. Shallots are more tolerant of light exposure, but will turn green if placed in direct bright light. They are still edible, but may attempt to sprout more quickly.

Jennifer also offers a few space saving techniques.

A trick I use to fit lots of leeks in my fridge when I’m low on space is to remove the unusable green portion and toss it into the freezer in a ziploc bag where I collect all of my vegetable ends, pieces, peels, scraps, and any meat bones. When I have a critical mass built up I make a batch of stock with it. Then you only have to store 8” of trimmed and ready to use leek, which should be kept in a plastic bag to prevent moisture loss and wilting.



Eating Local All Winter Long

Continue Eating SIO Veggies All Winter

Two great ways to continue to enjoy the bounty of the farm:

-Join our Winter CSA: Deliveries begin Thursday December 18th. See our website for details or email us at csa@sauvieislandorganics to reserve your share of the winter harvest.

-Find us on Sundays at the Hillsdale Winter Farmers’ Market.

Thinking Beyond the Winter?

So are we, and we would love to have you join us for the regular 2015 CSA season. Right now if you sign-up and pay your $100 deposit by January 1, 2015 you will lock-in the 2014 share price. Take it one step further and sign-up and pay in full by January 1, 2015 and you’ll receive a gift certificate to our market stand at the Hillsdale Winter Farmers Market ($25 for paying for a full share & $12.50 for paying for a half share).
Click here to sign-up for the regular 2015 CSA



CSA Week 28: December 2 to December 4

This Week’s Share


Family Share

Half Share

Beets, Touchstone Gold 3 pounds 1 1/2 pounds
Carrots, Jaune du Doubs Yellow 2 pounds 1 pound
Celeriac (Celery Root) 2 bulbs 1 bulb
Garlic 2 bulbs 1 bulb
Onions, Cortland Yelllow 2 each 1 each
Parsnips 3 pounds 1 1/2 pounds
Potatoes, Yukon Gem 3 pounds 1 1/2 pounds
Winter Squash, Assorted 4 each 2 each

Share Notes

  • Beets, Touchstone Gold: Smooth golden roots with bright yellow flesh retain their color when cooked. Excellent, sweet flavor.
  • Celeriac: The big, bulbous celeriac in your share this week were harvested after our first frost of the season. As a result they have a delicious sweetness to share, but may show signs of cold damage to their tops. Just cut off the top as usual and peel for using your favorite way.

Season Comes to a Close: Thank You & See you Next Season

That’s right, it’s here, the last week of the 2014 CSA season has arrived. Thank you to you, our members, for another great season. Thank you to our generous and patient site hosts and site coordinators for offering their space and time for another season of successful pick-ups. And thank you to our awesome and hard working crew for seeding, planting, weeding, harvesting, irrigating, tractoring, washing, packing, and delivering all season long  in order to bring you your share of the harvest each week. You too can say thank you, just sign-up for next season because it’ll be just around the corner before you know it.

Don’t Want the SIO Goodness to End? 

If you are not quite ready to return to the market you can still join us for a Winter Storage Share. The first winter boxes will going out the week of December 15th, and you can email us here or call us in the office to reserve your share of the winter harvest.

Thinking Beyond the Winter?

So are we, and we would love to have you join us for the regular 2015 CSA season. Right now if you sign-up and pay your $100 deposit by January 1st, 2015 you will lock-in the 2014 share price. Take it one step further and sign-up and pay in full by January 1st, 2015 and you’ll receive a $25 gift certificate to our market stand at the Hillsdale Winter Farmers Market. To renew your sign-up for the regular 2015 CSA season please send us an email and we’ll get you set-up.

Box Share Members: Please Return Your Containers

Please return your final empty bin (and any others you may have collected) to your site within 1 week of your final pick-up. We will be by to collect them on your usual delivery day next week. We are charged a fee by the company we rent them from for each container that is not returned, so please please please search your house, garage, trunk, and porch for any containers on the loose and return them to your usual pick-up site. Thank you in advance for returning your containers.


Recipes for CSA Week 28

I’m craving bright salads after the weekend of rich foods. And I snagged this one-line recipe from Chef Jenn Louis (off her facebook feed) of Lincoln Restaurant and Sunshine Tavern: Slowly caramelize carrots in a pan. Finish with butter, pomegranate molasses and a squeeze of lime juice. I made it and it was great. My slightly expanded recipe is below.

It’s been a pleasure creating recipes for you this season. Happy holidays and happy continued cooking! Katherine Deumling, Cook With What You Have

Caramelized Carrots with Pomegranate Molasses
Celery Root Remoulade
Lemony Grated Carrot and Seed Salad
Warm Grated Carrots with Cumin, Garlic and Sesame Seeds
Onion and Winter Squash Panade
Parsnip and Celery Root “Cake”
Roasted Beet Salad

Caramelized Carrots with Pomegranate Molasses

carrots caramelized w: pomegranate molasses

Chef Jenn Louis of Lincold Restaurant and Sunshine Tavern occasionally posts one-line recipes on her Facebook page. I made this one and it was delicious. I fleshed our her very brief instructions based on what I did.

5 medium carrots, scrubbed and cut into thin batons
1/2 tablespoon or so olive oil
2 teaspoons butter
2 teaspoons Pomegranate molasses
Juice of half  a small lime

Heat oil over medium-high heat in a heavy skillet that can accommodate the carrots in one layer. Add  the carrots and few pinches of salt, Stir well and cook for 3-4 minutes at his heat. Turn the heat down to medium, cover the pan and continue cooking, stirring every few minutes to make sure they’re burning, for about 10-15 more minutes until tender and caramelized. Add the butter and pomegranate molasses and stir well and cook for just a few more seconds. Add the lime juice and serve.

Celery Root Remoulade

This is the classic French way to prepare celery root–and it is so very good. The celery root softens a bit but keeps that fresh, earthy flavor–such a treat of a dish! A classic Celery Root Remoulade exclusively uses mayonnaise in the dressing, which is good but I suggest a combination of Greek yogurt and mayonnaise for a slightly tangier and fresher flavor here but by all means use just mayonnaise if that’s what you have.

And again, quantities are approximations so adjust depending on the number of people you’re feeding, etc.

Scant 2 lbs celery root, peeled
¼ cup mayonnaise
¼ cup whole milk Greek yogurt
2 tablespoons lemon juice
2 teaspoons whole grain mustard
2 teaspoons Dijon-style mustard
A little white wine or cider vinegar
Salt and freshly ground pepper

You can either grate the celeriac in a food processor or if you can, use a mandolin to cut it into matchsticks. Toss the grated or cut celeriac with 1 teaspoon sea salt most of the lemon juice. Let rest for at least 15 minutes and up to 30.

Whisk the remaining ingredients in a small bowl and pour over the veggies. Mix well and adjust seasoning.

Lemony Grated Carrot and Seed Salad
–adapted from Breakfast Lunch Tea by Rose Carrarini

Carrot Salad with Sunflower seeds

You can add cooked white beans to this salad for a more robust version. Make a little extra dressing and you have a great lunch or light supper.

Or with a simple frittata and a piece of good bread, this makes a lovely dinner.

Serves 6-8 as a side

1 cup sunflower seeds (or pumpkin seeds) (this may seem like a lot but use it all if you can–it really makes the dish)
1 tablespoon olive oil
2 generous pinches of sea salt
6 medium carrots, grated
2-3 tablespoons finely chopped chives, parsley, mint, cilantro etc.

3 tablespoons lemon juice
1 teaspoon sea salt, plus possibly more to taste
Freshly ground black pepper
About 3 tablespoons good olive oil

Preheat oven to 350.

Toss the sunflower seeds with a teaspoon or two of oil and several pinches of salt and roast on a baking sheet for about 15 minutes, turning frequently, until they are crisp and golden. Set aside to cool.

Place the grated carrots in a serving bowl. To make the dressing whisk together the lemon juice, salt, pepper and oil. Pour the dressing over the carrots and mix well. Sprinkle with the chives and the seeds, mix again, and adjust seasoning and serve.

Warm Grated Carrots with Cumin, Garlic and Sesame Seeds

I tossed this dish together for lunch one day. It took about 7 minutes to make and became a keeper in our household. I happened to have black sesame seeds, which were extra pretty, but by all means use regular ones if that’s what you have.

4 cups grated carrots (grated on large holes of a box grater)
1 heaping teaspoon cumin seeds
1 tablespoon sesame seeds (see headnote)
2 cloves garlic, slivered
2 tablespoons olive oil

¼ cup Greek yogurt (whole milk preferably)
Juice from half a lemon (or more to taste—you want it nice and tart to counter the sweetness of the carrots)
½ teaspoon harissa (or more to taste)
2 tablespoons good olive oil
Salt and freshly ground pepper
Chopped fresh cilantro (optional)

Heat a large skillet over medium high heat. Add the seeds and garlic and stir to coat with oil and let cook for about 1 minute. The seeds will start popping and get very fragrant. Don’t let the seeds or garlic burn. Add the grated carrots and stir well. Cook, stirring almost constantly for about 2-3 minutes just to soften the carrot.

Mix the dressing ingredients, with the exception of the cilantro together well. You want it to be quite thin so add a little water if it’s too thick.

Serve the warm carrots with a generous drizzle of the dressing and cilantro, if using.

Onion and Winter Squash Panade

Panade ready to bake

Panade ready to bake

If you bought too much bread for stuffing (as I did) you can use some of it here or even substitute some leftover stuffing for some of the bread in this dish (as I did). Just make sure it’s a hearty, rustic loaf with a good crumb and crust. I used an aged cheddar cheese.

Olive oil
2-3 large onions (2 lbs), halved and thinly sliced
3-4 sprigs thyme, leaves picked or 2 teaspoons dried (can omit in a pinch)
½ a medium butternut squash (or other winter squash), peeled and cut into ¾-inch dice for about 4 (or more) cups
1/2 medium loaf rustic bread (1/2 lb), torn in to chunks (see headnote)
1 ½ cups grated cheese (sharp cheddar, gruyere, aged Asiago; Parmesan, etc.)
3 1/2 cups vegetable or chicken (or turkey) stock (I usually use homemade veggie bouillon but used turkey stock this time)

Preheat oven to 400F

Heat 3 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 and a little salt. 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 and pour over the dish.

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.

Parsnip and Celery Root “Cake”
–adapted from Tender by Nigel Slater


parsnip celery root cake

You want to slice your veggies very thinly. A sharp knife works great if you’re comfortable and a bit practiced and the food processor is a good alternative too.

Serves 4-5

1 large onion, thinly sliced
1 large or 3 small (or 2 medium!:) parsnips, scrubbed and thinly sliced.
1/2 a medium celery root, peeled and thinly sliced
4 tablespoons butter
1 teaspoon fresh or dried thyme, chopped up a bit
6 tablespoons vegetable broth or stock (I use veggie bouillon)
Salt and freshly ground pepper

Preheat oven to 375 Degrees F.

Toss the sliced onion and veggies in a large bowl with the thyme, at least 1 teaspoon of sea salt and plenty of freshly ground pepper. You need to be generous with the salt.

Put the butter in a baking dish and place it in the oven while it’s preheating. When the butter is melted add the veggie mixture and combine well and pack the veggies down as evenly as possible. Pour the stock or bouillon over the mixture. Place a piece of wax paper or aluminum foil over the veggies and press down firmly. Bake for an hour and then remove the foil and turn your oven up to 425 (or to broil if you’re in a hurry) and cook for another five minutes or so until the top is nicely browned and the veggies are very tender.

Roasted Beet Salad

Delicious and so simple. As I always say, I roast (or boil) all my beets at once and then use them in various ways—salads, sandwiches, snacks, etc.

You’ll need to use your judgment on how much dressing to make based on how many beets you’re using.

Beets (however many you want/need to use)
Pomegranate molasses or a combination of honey and lemon juice or lemon and orange if you have both
Olive oil
A little ground coriander (toast whole seeds and coarsely crush if you can)
Parsley or arugula or any other green or leafy thing you have (optional)

Scrub and trim beets and roast in a 400 degree oven, covered (with a little water), until tender. If your beets are large you can halve or quarter them to speed up the baking time. When tender, set aside to cool. Peel the beets and cut them into wedges.

In a small bowl mix a bit of Pomegranate molasses or honey and citrus juice, olive oil, salt and coriander. Toss the beets (still warm is fine) with the dressing and add any herbs or greens you’d like. Taste and adjust seasoning.




CSA Week 27 (Thanksgiving): November 25 to November 26

This Week’s Share


Family Share

Half Share

Beets, Cylindra 1 1/2 pounds 3/4 pound
Carrots, Bolero Orange & Purple Dragon 3 pounds 1 1/2 pounds
Chicory, Radicchio 2 heads 1 head
Fennel 2 bulbs 1 bulb
Garlic 2 bulbs 1 bulb
Shallots 1 pound 1/2 pound
Potatoes, Yukon Gem 4 pounds 2 pounds
Winter Squash, Butternut 2 each 1 each

Share Notes

  • Beets, Cylindra: A wonderful heirloom from Denmark, this beet was made for slicing. The unique and long cylindrical beet produces much more uniform slices than round beets. They can be peeled raw like a carrot, or roasted whole and used as you would any other beet.
  • Carrots: Enjoy both the large orange Bolero carrots, and the Purple Dragon carrots with their vibrant reddish-purple exterior and bright orange beneath the surface. Both types have a sweet and delicious flavor.

Thanksgiving Thoughts from the Farm

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 take pride in nourishing hundreds of families around the Portland area, and hope you are proud to call your self a member of SIO. We have just one more week of the season together, and definitely want to see you this winter or back in the spring.

Thanksgiving Pick-ups

There will be changes to days and/or times to some of our pick-up sites this week due to Thanksgiving.

All Tuesday pick-up sites will be as regularly scheduled on Tuesday, November 25th and pick-up times will be the same.

All Wednesday pick-up sites will be delivered on Wednesday, November  26th by 12pm (noon).

All Thursday pick-up sites will be moved to Tuesday, November 25th and pick-up times will be the same as usual.

Pick-up at the Farm will be from 4:30pm Tuesday, November 25th through 5pm Sunday, November 30. 

New Winter Pick-up Site in Northwest Portland

We are proud to announce our new partnership with Kobos Coffee for the winter season. David and Susan Kobos have been providing their customers with freshly roasted coffee, fine teas, spices, and specialty cooking utensils since 1973, and they have generously offered to host our NW Portland Winter Share Pick-up site at their NW Vaughn store. Every other week this winter you can pick-up an SIO Winter Storage Share that will be waiting for you inside their inviting and warm and store and cafe located at 2355 NW Vaughn. Below are the basic details about winter share, and we have several spots remaining and would love for you to join us for another season.
SIO Winter Storage Share
  • Number of Deliveries: 7 (spanning 14 weeks)
  • Price: $610 (one share size)
  • The Bounty: beets, brussels sprouts, cabbage, carrots, celeriac, chicories, garlic, herbs, kohlrabi, leeks, onions, parsnips, potatoes, pie pumpkins, daikon radishes, shallots & numerous varieties of winter squash
  • Quantity: approximately 35 pounds per delivery
  • Delivery Dates: Week of December 15 & 29, January 12 & 26, February 9 & 23 and March 9

If you have any questions about the Winter Storage Share, or would like to sign-up for this exciting new opportunity please e-mail us here or call our office (503.621.6921). 




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