Archive for CSA Newsletter – Page 10

CSA News: Week 2- June 2 to June 5

Posted by csa on
 June 2, 2014

This Week’s Share

Crop

Family Share

Half Share
Arugula 2 bunches 1 bunch
Collard Greens 2 bunches 1 bunch
Green Garlic 2 stems 1 stem
Lettuce, Green Butter 2 heads 1 head
Radish 2 bunches 1 bunch
Scallions (Green Onions) 2 bunches 1 bunch

Share Notes

  • Collard Greens: This is our first season trying these out as a spring crop, and so far we are pleased with results. These broad , hearty, leathery leaves hold up well to long slow cooking and are a stronghold of southern cooking.
  • Scallions (Green Onions): We are trying several new varieties of scallions this season in an effort to see which are best suited for our spring climate. The variety in this week’s share is called Pride, and it’s a Organic F1 Hybrid variety that we sourced from High Mowing Organic Seeds out of Wolcott, VT.

Important Things to Remember When Picking-up

  • Please make sure to read all posted signs and make sure to take the correct share type(s). If you take the wrong share type that means another member misses out on theirs.
  • Please check-in on the clipboard each and every week you come to pick-up.
  • Remember to return your empty CSA container from last week when you come to pick-up this week (if you take it home).

Planning To Go On Vacation This Season?

We offer two weeks of vacation rescheduling. If you know you will be away for a certain week of pick-up please let us know the date, and which week you would like to receive your double share (double shares exclude Thanksgiving Week). If you will be away for more than two weeks we encourage you to contact a friend/family/co-worker to come pick-up in your place. If finding a replacement is not possible please let us know and we will donate your share.

Sending Someone To Pick-up For You?

That’s great! We love when new people get to experience the joy of picking up a weekly CSA Share. If you are going to send someone that has never been to pick-up before send their email or phone number our way so we can get them all the information needed. They can likewise email us at csa@sauvieislandorganics.com or give us a call at 503.621.6921 with any questions.

Save the Date

Your Invited to the SIO Annual Potato Harvest Party & French Fry Feast
Saturday August, 16th 10am-2pm

Mark your calendars to join us for our annual Potato Harvest Party & French Fry Feast. This is a very kid friendly event, and in addition to potato harvesting we’ll have fresh french fries at eat and sprinklers to cool you down. Please bring a potluck dish to share. Join us anytime during the event, even just for lunch!

Sauvie Island Center Offering Summer Farm Camps for Kids

Sauvie Island Center is a non-profit educating kids about food, farming and the land. They are offering several Summer Farm Camp programs in July, and you can find more information about those and how to register on their website (www.sauvieislandcenter.org/camps).

 

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

Recipes for CSA Week 1

Posted by csa on
 May 26, 2014

 

I’m thrilled to be back here, creating and assembling ideas and recipes for the delicious SIO produce.

Cooking with a CSA share can be a liberating and creative experience. The decision of what raw materials are best has been made for you so you are left with mixing and matching and experimenting and eating! Many of the recipes and ideas I will provide throughout the season will encourage you to adapt the quantity or spice level or substitute different vegetables and herbs, etc. Your taste and experience will be your best guide and I look forward to hearing about how you use or don’t use these recipes. And I always welcome feedback and suggestions so please be in touch at Katherine@cookwithwhatyouhave.com.

And by all means use the radish tops, either in the pesto or in the frittata or in anything else you dream up. They have a little bite to them and are lovely both cooked and raw.

Happy spring and happy cooking!

Green Garlic/Garlic Scape Notes
Grilled Garlic Scapes and Fennel
Fennel Frond and Green Garlic Yogurt Sauce (for grilled veggies, salmon, etc.)
Chopped Salad with Bok Choi, Radish and Fennel with Tahini Yogurt Dressing
Green Salad with Radishes and Toasted Sunflower Seeds
Green Garlic/Scape and Kale Frittata
Garlic and Ginger Bok Choi

Green Garlic/Garlic Scape Notes:

Green garlic, the immature stalks and just forming bulbs that look much like green onions are sweet, mild and tender. You can use much of the stalk, but remove a few outer layers which can be fibrous, depending on the age of the green garlic. It looks like this week’s green garlic is on the larger side so just use the bottom few inches of the stalk, peeled of the few outermost layers.

Also this time of year hard neck garlic plants produce a flower stalk (though it doesn’t actually produce a flower) called scapes or whistles. Sometimes they are straight and sometimes quite curly. They are juicy and mild and much like green garlic can be used more liberally than mature garlic and are wonderful as a pesto or as additions to soups, sauces, egg and cheese dishes or stir fries.

Green garlic loves a gently sauté in a little butter; add some bread crumbs and some red pepper flakes and toast some more. Boil some pasta and toss is with the green garlic and crumbs and top with some Parmesan and a scattering of minced garlic scapes.

Green Garlic and Radish Top Pesto

You can use any part of the garlic—head, stalk, scape—in this pesto or a combination of all. I made a batch of garlic scape pesto this week (with 7 garlic scapes) to which I added 1 cup of parsley. It was delicious but quite spicy and strong.

I spread this on toast and topped it with chopped hard-boiled egg and pickled onion. I dressed pasta with it, thinned out with some hot, starchy pasta cooking water and I drizzled it, thinned out a bit, on canned Oregon Albacore.

For this week’s share adding the radish tops will mellow out the garlic a bit.

Makes about 1/2 cup to 1 cup, depending on how many radish tops you add.

1 (or 2) bunches radish tops/greens, washed and dried
Several garlic scapes
2-3 cloves green garlic and some of the stalk
½ cup parsley or basil (optional but very good)
2-3 tablespoons almonds or hazelnuts or walnuts
1 – 1 ½ ounces Parmesan or aged Asiago (Asiago Stella)
1/3 cup (or more) olive oil
1-2 teaspoons lemon juice
Sea salt

Process everything in the food processor, adding the lemon juice and olive oil at the end. Process until everything is fairly smooth. Taste and adjust for salt and/or lemon juice. Add more oil if it’s too thick.

Grilled Garlic Scapes and Fennel

scapes, scallions, fennel to grill

I grilled these three things this weekend–you don’t have scallions this week but the fennel and garlic scapes are perfect for grilling.

I grilled a big pan of garlic scapes, scallions and fennel slices on the bbq this weekend. I tossed them with just a little olive oil and sea salt and grilled until tender and blackened in places. We ate them as is or dipped into some of the garlic scape and fennel frond yogurt sauce. They were perfect—the scapes mellowing a bit and the fennel sweet and rich with just a little crunch left.

Fennel Frond and Green Garlic Sauce with Lemon (for grilled veggies, salmon, etc.)

I served this on grilled fennel and garlic scapes and with grilled salmon.

Makes about 3/4 cup sauce.

½ cup (or more) finely chopped fennel fronds
1 garlic scape, minced or 2 cloves green garlic with some of the stalk, minced
½ cup (or more) Greek yogurt (full fat preferably)
Zest of 1 lemon
Juice of ½ a lemon (or more to taste)
1 tablespoon good olive oil
Salt and freshly ground pepper

Mix all the ingredients together in a bowl. Taste and adjust seasoning. You want it good and lemony.

fennel frond garlic scape yogurt sauce II

Chopped Salad with Bok Choy, Radish, Fennel and Tahini Yogurt Dressing

This is a robust, bright salad that is begging for seasonal adaptations, protein additions (leftover chicken) etc. And it’s good the next day, if a bit softer.

Serves 4 as a side.

chopped salad tahini yogurt dressing

3 cups finely sliced bok choi stems
3 cups thinly sliced bok choi leaves
1 bunch radishes, chopped or sliced
1 head fennel, trimmed and diced
Handful of fennel fronds, finely chopped
1-2 green onions (scallions), thinly sliced (optional)
2 tablespoons chopped mint (optional)
1/3 cup toasted, chopped almonds or toasted sunflower seeds

Dressing

2 tablespoons Tahini (sesame paste)
2-3 tablespoons Greek Yogurt (or sour cream or mayonnaise)
1 teaspoon Dijon-style mustard
1 garlic scape or 2 cloves green garlic, minced
Juice of 1 small-ish lemon
A tablespoon or so water or oil to thin if it’s too thick
Sea salt and freshly ground pepper

Place all chopped veggies in a large bowl. Whisk dressing ingredients until emulsified and smooth. Taste for seasoning. The dressing should be quite strong since it’s going to dress a lot of veggies. Toss veggies and seeds or nuts with dressing, mix well and taste and adjust seasoning, if needed.

Green Salad with Radishes and Toasted Sunflower Seeds

I try to keep toasted sunflower seeds on hand to add to salads (can do so for this one and the chopped one, above, this week) and other dishes.

However much washed, dried lettuce you want to use
Sliced or chopped radishes
¼ cup or more toasted sunflower seeds (15 minutes at 350 degrees with a little olive oil and salt)

A little minced green garlic or garlic scape
Lemon juice
Good olive oil
Salt and pepper

Toss everything together. Taste and adjust seasoning.

Green Garlic and Kale Frittata

This is one of my quickest, go-to dinners for a busy day. The options are literally infinite as to what to include. In this version green garlic and kale are the core, with a bit of feta. You could the radish tops too this week. This is wonderful the next day in sandwiches or as a snack. It’s just as good at room temperature as it is cold or warm. To make this a bit heartier, you could add potatoes cut into small dice that you cook with the green garlic.

Serves 4-5 as a side, 2-3 as a main.

3-4 cloves green garlic cloves and some stalk, outermost layers removed and a couple of scapes, washed and finely chopped
2 medium potatoes, scrubbed and cut into ½-inch dice (optional—see headnote)
1 tablespoon olive oil or butter
6-8 eggs (or whatever you have or want to use)
1 bunch kale, washed and chopped (and radish tops, see headnote)
2 ounces feta or fresh goat cheese (optional—can omit choose or substitute some Parmesan or even sharp cheddar)
Salt, pepper

Heat the butter and oil in a heavy sauté pan or well-seasoned cast iron pan or non-stick (if it’s heatproof and can go in the oven). Add the green garlic/scapes and a few pinches of salt to pan and sauté over medium heat until they soften about 7-8 minutes. Add the kale and radish tops, if using, and turn up the heat to medium and sauté, stirring often, for about 5 minutes until tender and wilted.

Set your oven to broil.

Lightly whisk the eggs until they’re just broken up—no need to get them frothy or really well mixed. Add a few generous pinches of salt and several grinds of pepper and crumbled feta or goat cheese. Pour eggs over the vegetables and tilt the pan to evenly distribute the eggs. Cover and cook on medium heat for a few minutes. When the eggs begin to set around the edge take the pan off the heat and set under the broiler (uncovered) until the eggs are cooked and slightly puffed and golden.

Let sit for a few minutes before cutting and serving. It will come out of the pan much more easily that way. Serve with a slice of bread and salad.

Garlic and Ginger Bok Choi
–adapted from Food52

Quick and satisfying and good with rice.

Serves 4 as a side.

1 head bok choi, washed
3-4 cloves green garlic and/or some stalks and scapes, minced
1 teaspoons fresh grated ginger
Peanut oil (or other oil)
Salt
¼ – 1/3 cup dry white wine or water or broth/stock
Rice for serving, optional

Separate all the stalks from the base. If the stems are really wide cut them in half lengthwise and then into 3-inch lengths. Slice the greens into long, wide ribbons.

In a large skillet heat enough oil to coat the bottom of the pan. Add the garlic and ginger and cook, stirring constantly for a about 2 minutes until fragrant and beginning to color. Add the bok choy stems and leaves and a few pinches of salt. Mix will with the garlic and ginger and cook for a minute. Add the liquid and stir well and simmer for 2-3 minutes until the stems are tender but still have some bite.

Serve hot over rice with some chili sauce if you’d like.

 

Categories : CSA Newsletter

CSA News: Week 1- May 27 to May 29

Posted by csa on
 May 26, 2014

This Week’s Share

Crop

Family Share

Half Share
Bok Choi, Prize Choi 2 heads 1 head
Fennel (with tops) 2 each 1 each
Green Garlic 4 stems 2 stems
Lettuce, Red Butter 2 heads 1 head
Kale, Red Ursa 2 bunches 1 bunch
Radishes, Celesta 2 bunches 1 bunch 

Share Notes

  • Bok Choi, Prize Choi: Prize Choi is an open pollinated (OP) variety breed by regional seed producers Uprising Seeds out of Bellingham, WA. It delivers mild and succulent snow white stems and large and lush green leaves. You may notice a rust color at the bottom of the head that can be easily cut off prior to using the stem and leaves. Take extra care in washing as soil tends to cozy up in the ridges and bases of the stems. This crop is great both fresh and cooked.
  • Fennel: The young fennel this week comes with it’s fronds attached. Florence style fennel like this is cultivated for their bulbous and succulent root, although their greens are edible and delicious used as an herb, too. Fennel can be eaten either cooked or raw, and the entire bulb can be eaten when it is at this tender stage. It has a slightly sweet flavor similar to anise or licorice, but a bit milder and with a pleasant crunch like celery.
  • Green Garlic: Enjoy both the green stems and leaves and partially formed bulbs of your spring garlic this week. The two varieties in the share this week  (Basque Turban and Vekak Glazed) are specifically selected for harvest as green garlic, and are both produced by garlic grower Avram Drucker  with Garlicana out of Tiller, OR.
  • Kale, Red Ursa: The Red Ursa Kale in your share this week is bountiful and delicious, however you may notice some minor damage to leaves from the prolific and aggressive population of flea beetles we are experiencing on the farm this spring. The affected areas can be eaten, or cut off if you don’t want to use them.

Welcome to the 2014 CSA Season

We are excited to start our 28 week culinary journey together. This year we are again working with Katherine Deumling and her SE Portland based Cook With What You Have cooking school. Each Monday afternoon we will post CSA News, which will include a share photo, a list of the vegetables, and any farm notes for the week. This post will be followed on Tuesday morning by a CSA Recipe post from Katherine who will be providing you with weekly recipes, washing and storage tips and other cooking tips related to your share.

Washing Your Weekly Share

Please remember that all produce you receive in your shares is a raw product. Every vegetable should be washed before using.

Your CSA Share Container

Each week your share is delivered in a Reusable Plastic Container (RPC). You are welcome to take the container with you and return it empty the next week, or you can transfer the items into a container/bags you’ve brought and leave behind the container at  your pick-up site. This season we are again working with IFCO, a company that manufactures and distributes RPCs. Each week we return the used containers to IFCO’s North Portland site, and pick-up clean and sanitized containers for packing CSA shares. Please make sure to collapse (fold down) and stack your container when you leave it at your site, and you can place the white plastic lids in the designated recycling container at your site. Alternately you can collect the white plastic lids at home and bring them to any location that accepts recyclable plastic films. If you bring your container home please be sure to return it to your pick-up site the following week. We are charged a fee for every container we do not bring back to IFCO.

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

Farm News: April Update

Posted by csa on
 April 30, 2014

Things are Heating Up at SIO

As the saying goes, April showers bring May flowers. With nearly four inches of rain this month and a series of warm dry days upon us, spring is in full swing at the farm. March and early April kept the crew busy transplanting all of our onions, shallots, and scallions (see photo below) in to the field for the season. Beets, carrots, fava beans, potatoes, lettuce, garlic, fennel, kale, chard, and collards are in the field and growing day by day with the increasing daylight. As of last week a full house of heirloom tomatoes are in the ground of the first of our two unheated hoop houses, and have been double-leader trellised  (see photo above). We are growing Cherokee Green, Cherokee Purple, Tiffen Mennonite, Gold Medal heirlooms varieties this year, and several more varieties of slicers in the field.

Ava Gene’s Comes to Visit the Farm

Here at SIO we are proud to grow fresh, seasonal, nutritious produce for the people, families, and commercial kitchens of the greater Portland area. There are a few ways to access our delicious vegetables; you can join as a member of our CSA, purchase direct as a commercial customer, or sometimes find us through one of our wholesale partners (Organically Grown Company, Food Front Cooperative Grocery, Whole Foods: The Pearl) or at the Hillsdale Farmer’s Market in the winter. One of our favorite things to do with our customers is bring them out for a visit to the farm, and this last week we had the opportunity to hang out with some of the chefs and staff from Ava Gene’s restaurant on SE Division St. (CSA Members see below for your  personal invite to the farm).  Executive Chef Sam Smith and his crew were excited to take on the rain and mud for a tour the fields, harvesting some overwintered kale, and finding out more about how the farm works from the ground up. While the farm visit was relaxing and fun, it was clear the crew at AG’s takes the job of preparing the ingredients and coaxing the best out of them seriously. As farmers it’s always exciting to hear direct from the chef what crops are their favorites, and likewise we like to grow them if possible.

Save the Date: Come Join Us for the Spring Farm Tour & Potluck

Join us Saturday, May 17th 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.

Now is the time–Sign-up for 2014

Sign-up now before we fill up. We have less than 100 shares left before we are sold out, so make sure to submit your sign-up form, mail in your payment and secure your share of the harvest this season. We have availability at all of our pick-up sites in the Portland area, and if you have any questions please email us csa@sauvieislandorganics.com or call our office at 503.621.6921.

Do you work at Providence and thought it was too late to sign-up? It’s not! Just fill out the sign-up form from our website, select your preferred payment option (PEP is no longer an option, but we can do a payment plan through the farm), and the farm will get back to you with a confirmation via email.

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

Farm News: March Update

Posted by csa on
 March 26, 2014

Spring is in the Air

It’s that exciting time of year. Cherry and plum trees around Portland and Sauvie Island are in full bloom. Bees are buzzing. Onion, shallot, scallion, fennel, chard, kale, broccoli and lettuce starts are warming and stretching their roots in the greenhouse. Carrots, radish, Japanese turnips, and beet seeds are trying to break through the soft spring soil with their first leaves of the season and say hello to sun and rain. The farm is busy with life, and the our seasonal crew is back a few days a week to help with seeding  and irrigation in the green house, preparing greenhouses and equipment for the coming season, weeding in the fields, potting up plants starts, and much more.

Now is the time–Sign-up for 2014

Although it’s only the end of March, the first week of the season will be here before you know it. Sign-up now for the coming season before we fill up. Know someone that kept eyeing your share last year? Have a friend/neighbor/co-worker that missed out ? Let friends, family and co-workers know about the joys of being an SIO CSA member now so they don’t miss out again, and if they mention your name in their sign-up form comments then we’ll send you a voucher for a free loaf of bread from Grand Central Bakery in Portland, OR. Grand Central has been a long time customer of SIO, purchasing a variety of our crops throughout the season. If you’re ever in one of their local bakery/cafe locations May-December just ask what SIO produce is on the menu.

Save the Date: Come Join Us for the Spring Farm Tour & Potluck

Join us Saturday, May 17st 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.

Calling all CSA Containers!!

Do you have any black CSA containers laying around your house, office or car? You are not alone, so get it off your chest and let us know. 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. We are happy to figure out a way to get it out of your way and back onto the farm.

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

Farm News: January Update

Posted by csa on
 January 17, 2014

Happy 2014 from SIO

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Field Assistant (Aaron Bini), Harvest Manager (Jen Surdyk), and Field Assistant (Louis Kemp) hosting the SIO stand at the Hillsdale Farmers Market in late December.

Show Your SIO Spirit–Sign-up for the Upcoming Season

It’s hard to believe we’ve entered a new year (and are halfway through January), but that means we that much closer to the beginning of the coming season. For those of you already longing for fresh spring greens, crisp radishes, and pungent green garlic you can sign up for your share of the 2014 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.

Mail deposits & payments to:

Sauvie Island Organics LLC. 
20233 NW Sauvie Island Rd
Portland, OR 97231

Or call us in the office 503.621.6921 to pay over the phone by credit card.

We look forward to growing for you in 2014!

Still Wanting More SIO this Winter? Find us at the Hillsdale Farmers Market

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Come find SIO at the Hillsdale Farmers Market this Sunday 1/19 from 10am-2pm. This is our fourth (and likely our last) appearance at the Hillsdale Farmers Market this winter, and we’d love to seem some familiar faces under our tent. We will have Red Beets, Celery Root, Green Kohlrabi, Delicata Winter Squash, Parsnips, and Yukon Gold Potatoes for sale.

The Hillsdale is held in the Wilson High-Rieke Elementary parking lot, 1405 SW Vermont St. Parking is available at the north entrance located at the intersection of SW Capitol Hwy and SW Sunset Blvd.

A Much Needed Expansion

photo (2)

Here at SIO winter is a time for us to rest up, plan for the coming season, and make improvements to our systems to ensure an even better season than the last. Each of the past several winters we’ve added capacity to our unheated greenhouse space, and well we’re doing it again folks.

This January we began construction on an additional 20ft x 78ft unheated greenhouse that will feature roll-up sides for manual temperature and humidity control, automated overhead irrigation system, and raised tables for the plant starts. In the photo above our wonderful Field Assistant, Aaron, is at the south end of the metal framing for the new greenhouse. This new space will be used for hardening off greenhouse start before they are transplanted into the field.

Behind the new structure (in the photo) you can see our current heated green house space, which will be attached to the new unheated space space. In the right of the photo you also see our other two unheated hoop house spaces, one built in the winter of 2012 and the other in the winter of 2013. With the addition of the new unheated greenhouse space it opens up our hoop houses, previously used for hardening off, for a variety of early spring planting and fall season extension possibilities.

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

CSA Week 28: December 3 to December 5

Posted by csa on
 December 2, 2013

This Week’s Share…Last Week of the Season

photo

Crop

Family Share

Half Share
 
Carrots 2 pounds 1 pound
Chicory, Pan di Zucchero 2 heads 1 head
Onions, Cortland 2 each 1 each
Parsnips 3 pounds 1 1/2 pounds
Potatoes,  Yukon 5 pounds 2 1/2 pounds
Winter Squash, Delicata 2 each 1 each

Share Notes

  • Chicory, Pan di Zucchero: The beautiful elongated chicory in your share this week is a sugarloaf type, hence is sweeter flavor and long loaf like nature. This fall treat holds up well to sauteeing, but has great flavor fresh and hold up well against robust dressings, so why not treat yourself to a fresh fall salad.
  • Winter Squash, Delicata: Winter squash stores best in cool, dry, dark place (garage, basement, cellar, etc), and should keep well if stored this way for 3 to 6 weeks.

2013 CSA Season Comes to a Close: Thank You & See you Next Season

That’s right, it’s here, the last week of the 2013 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.

While our weekly CSA shares are coming to an end, we will be offering Bulk Vegetable Boxes  through mid-December with pick-up at the farm, and limited pick-up options in the city. We will also be at the Hillsdale (Winter) Farmer’s Market in December (Sunday 12/8 & Sunday 12/22; 10am-2pm).

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.

Show Your SIO Spirit–Sign-up for Next Year

It’s hard to believe the end is here, but wow, what a great season of eating is has been. For those of you already longing for fresh spring greens, crisp radishes, and pungent green garlic you can sign up for your share of the 2014 season now. Complete and submit the Community Farm Agreement athttp://sauvieislandorganics.com/join.php and send in your $100 deposit to secure your spot.

  • If you decide to PAY IN FULL by December 13th, 2013 you’ll receive a THANK YOU BOX of STORAGE VEGGIES
    • 20lb Box for Full Share and 10lb Box for Half Share
    • Your choice of beets, carrots, celeriac, kohlrabi, fennel, potatoes, Delicata winter squash, Acorn winter squash (choose up to 5 crops).
    • Your Thank You Box can be delivered to a limited number of locations in town through mid-December, or picked-up at the farm by arrangement throughout the month of December.
  • Pay your deposit by December 31st, 2013 to guarantee the 2013 share pricing.

We are also signing-up new members for the 2014 season, so pass along the word to friends, family, co-workers or neighbors that now is the time to sign-up, and if they pay early they too can get in on the SIO Thank You Box this winter!

Good Eats: Thank You Katherine for a Season of Cooking

katherine_duemling
We just couldn’t close out the season without giving a big THANK YOU to our weekly recipe extraordinaire Katherine Deumling. We will be teaming up with Katherine Deumling (pictured above) and her SE Portland based Cook with What you Have(www.cookwithwhatyouhave.com)  again in 2014 to bring you weekly recipes and other cooking tips related to your weekly share.

Katherine says “I help people cook more often and have fun in the kitchen by becoming confident, creative cooks using what grows in our fertile region. By offering tips, recipes and simple and creative ways to use the produce I hope to eliminate any fear or guilt of not using all the produce or the boredom of making stir-fries every night”.

You can always look back at Katherine’s recipes and tips from the season in our blog archives, but we also suggest following her on her blog (http://cookwithwhatyouhave.wordpress.com/) where she talks about the ups and downs and the whats and whys of feeding a family well in this busy world. Katherine also teaches classes focusing on what’s in season. The classes typically focus on straightforward weeknight dinners, and you can find her current offering on herwebsite.

Order Bulk Vegetables from SIO

Parsnips now available for Bulk Boxes. For this coming week please place your order by noon Thursday 12/5. All orders will be available for pick-up at the farm 12pm (Noon) Friday 12/6 through 5pm Sunday 12/8. To place an order email the farm (or reply to this one) with your name,  type of Bulk Box(es) you’d like, and the weekend you want them available for pick-up at the farm. You will receive an email confirming your order and directions for how to pick-up it up from the farm. Please invite your non-CSA member friends, neighbors, and co-workers to take advantage of this opportunity and get in on some of the SIO bounty as well.

Bulk Vegetable Box Options:

  • Bulk Beet Box: $35 for 20lb box (red beets only)

  • Bulk Carrot Box: $25 for 20lb box

  • Bulk Celeriac/Celery Root Box: $50 for 20lb box

  • Bulk Kohlrabi Box: $30 for 20lb box

  • Bulk Parsnip Box: $40 for 20lb box

  • Bulk Potatoes Box: $25 for 20lb box (yellow potatoes only)

  • Bulk Mixed Box (Type 1): $28 for 20lb box

    • Mix of carrots, beets, parsnips and potatoes

  • Bulk Mixed Box (Type 2): $32 for 20lb box

    • Mix of carrots, celeriac, kohlrabi and potatoes

 

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

CSA Week 27: November 26 to November 27

Posted by csa on
 November 25, 2013

This Week’s Share…Happy Thanksgiving

photo (1)

Crop

Family Share

Half Share
Brussels Sprouts 2 pounds 1 pound
Carrots 2 pounds 1 pound
Celeriac 2 bulbs 1 bulb
Chicory, Radicchio 2 heads 1 head
Potatoes, Yukon Gold 4 pounds 2 pounds
Shallots 1 pound 1/2 pound
Beets, Red 3 pounds 1 1/2 pounds
Winter Squash, Butternut 2 each 1 each

Thanksgiving Thoughts from the Farm

DSCF4184

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 back in the spring .

Thanksgiving Pick-up Schedule

All Tuesday pick-up sites will be as regularly scheduled on Tuesday, November 26th and pick-up times will be the same.

All Wednesday pick-up sites will be delivered on Wednesday, November 27nd by 12pm (noon).

All Thursday pick-up sites will be moved to Tuesday, November 26th and pick-up times will be the same as usual.

Pick-up at the Farm will be from 4:30pm Tuesday, November 26th through 5pm Sunday, December 1.

Show Us Your Thanks–Sign-up for the 2014 Season

Its not too early to lock-in your share for next season. 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 2014.

  • If you decide to PAY IN FULL by December 13th, 2013 you’ll receive a THANK YOU BOX of STORAGE VEGGIES
    • 20lb Box for Full Share and 10lb Box for Half Share
    • Your choice of beets, carrots, celeriac, potatoes, Delicata winter squash, Acorn winter squash, fennel and/or hakurei turnips (choose up to 5 crops).
    • Thank You Box can be delivered to your site any week through the end of the season, or picked-up at the farm by arrangement throughout the month of December.
  • Pay your deposit by December 31st, 2013 to guarantee the 2013 share pricing.

We are also signing-up new members for the 2014 season, so pass along the word to friends, family, co-workers or neighbors that now is the time to sign-up, and if they pay early they too can get in on the SIO Thank You Box this fall!

 

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

CSA Week 26: November 19 to November 21

Posted by csa on
 November 18, 2013

This Week’s Share

photo (8)

Crop

Family Share

Half Share
Brussels Sprouts 2 pounds 1 pound
Carrots 2 pounds 1 pound
Celeriac 2 bulbs 1 bulb
Kale, Red Russian 2 bunches 1 bunch
Leeks, Tadorna 2 each 1 each
Potatoes, Yellow 4 pounds 2 pounds
Winter Squash, Delicata 2 each 1 each

Share Notes

  • Brussels Sprouts: Enjoy the frost-kissed sprouts in your share this week. Brussels are one of the crops that really tastes noticeably better after a hard frost. Most of the commercial Brussels sprout production in this country is done in costal California, where temperatures are cool, but where it also rarely frosts. This is too bad because it means most people will never get to experience the frost sweetened sprouts we often experience here in the Pacific Northwest.
  • Leeks: The plump and beautiful Tadorna leeks in your share this week are the last of the season, so make them your favorite way and enjoy.
  • Winter Squash: The Delicata variety in particular has relatively thin skin (so thin you can eat it, no peeling needed) and a creamy and nutty flavor making is great for baking and steaming. Delicata should keep for several weeks in a cool and dry part of the kitchen away from direct sunlight, although due to its thinner skin is known to not keep for quite as long as all the other thicker skinned winter squashes.

Why Wait? Sign-up for next season now open!

Its not too early to lock-in your share for next season. 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 2014.

  • If you decide to PAY IN FULL by December 13th, 2013 you’ll receive a THANK YOU BOX of STORAGE VEGGIES
    • 20lb Box for Full Share and 10lb Box for Half Share
    • Your choice of beets, carrots, celeriac, potatoes, Delicata winter squash, Acorn winter squash, fennel and/or hakurei turnips (choose up to 5 crops).
    • Thank You Box can be delivered to your site any week through the end of the season, or picked-up at the farm by arrangement throughout the month of December.
  • Pay your deposit by December 31st, 2013 to guarantee the 2013 share pricing.

We are also signing-up new members for the 2014 season, so pass along the word to friends, family, co-workers or neighbors that now is the time to sign-up, and if they pay early they too can get in on the SIO Thank You Box this fall!

Thanksgiving Pick-ups

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

All Tuesday pick-up sites will be as regularly scheduled on Tuesday, November 26th and pick-up times will be the same.

All Wednesday pick-up sites will be delivered on Wednesday, November 27nd by 12pm (noon).

All Thursday pick-up sites will be moved to Tuesday, November 26th and pick-up times will be the same as usual.

Pick-up at the Farm will be from 4:30pm Tuesday, November 26th through 5pm Sunday, December 1.

Planning for Thanksgiving

The big meal is just around the corner and by now you may be wondering what is in my share for the week of Thanksgiving? For those of you menu planning and making your shopping lists we are providing a preview of the share. Please take note this just forecast and the share is subject to change prior to Thanksgiving week.

Crop

Family Share

Half Share
Brussels Sprouts 2 pounds 1 pound
Carrots 2 pounds 1 pound
Celeriac 2 bulbs 1 bulb
Chicory, Radicchio 2 heads 1 head
Potatoes, Yukon Gold 4 pounds 2 pounds
Shallots 1 pound 1/2 pound
Beets, Red 3 pounds 1 1/2 pounds
Winter Squash, Butternut 2 each 1 each

Order Bulk Vegetables from SIO

For this coming week please place your order by noon Thursday 11/21. All orders will be available for pick-up at the farm 12pm (Noon) Friday 11/22 through 5pm Sunday 11/24. To place an order email the farm at csa@sauvieislandorganics.com with your name, type of Bulk Box(es) you’d like, and the weekend you want them available for pick-up at the farm. You will receive an email confirming your order and directions for how to pick-up it up from the farm. Please invite your non-CSA member friends, neighbors, and co-workers to take advantage of this opportunity and get in on some of the SIO bounty as well.

Bulk Vegetable Box Options:

  • Bulk Beet Box: $35 for 20lb box (red beets only)

  • Bulk Carrot Box: $25 for 20lb box

  • Bulk Celeriac/Celery Root Box: $50 for 20lb box
  • Bulk Kohlrabi Box: $30 for 20lb box
  • Bulk Potatoes Box: $25 for 20lb box (yellow potatoes only)
  • Bulk Mixed Box (Type 1): $28 for 20lb box
    • Mix of carrots, beets, onions and potatoes
  • Bulk Mixed Box (Type 2): $32 for 20lb box
    • Mix of carrots, celeriac, kohlrabi, and potatoes

 

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

CSA Week 25: November 12 to November 14

Posted by csa on
 November 11, 2013

This Week’s Share

photo (6)

Crop

Family Share

Half Share
Cabbage, Savoy 1 large head 1 small head
Carrots 2 pounds 1 pound
Chicory, Castelfranco 2 heads 1 head
Onions, Cortland 2 each 1 each
Parsley, Italian Flat Leaf 1 large bunch 1 small bunch
Parsnips 3 pounds 1 1/2 pounds
Winter Squash, Acorn 2 each 1 each

Share Notes

  • Cabbage: Enjoy your last fresh crisp cabbage of the season. 
  • Chicory: The beautiful Castelfranco chicory in your share this week, vibrant green flecked with red markings, makes a robust salad ingredient and also performs beautifully with braising, in soups, and sauteed.
  • Parsnips: Hooray, it’s parsnip time! The parsnips in your share this week are less mature, and thus can prepared with out any peeling. 

Planning for Thanksgiving

The big meal is just around the corner and by now you may be wondering what is in my share for the week of Thanksgiving? For those of you menu planning and making your shopping lists we are providing a preview of the share. Please take note this just forecast and the share is subject to change prior to Thanksgiving week.

Crop

Family Share

Half Share
Brussels Sprouts 2 pounds 1 pound
Carrots 2 pounds 1 pound
Celeriac 2 bulbs 1 bulb
Chicory, Radicchio 2 heads 1 head
Potatoes, Yukon Gold 4 pounds 2 pounds
Shallots 1 pound 1/2 pound
Beets, Red 3 pounds 1 1/2 pounds
Winter Squash, Butternut 1 each 1 each

Last Week of Salad Share is this Week

This is a reminder to our Salad Share customers this week (Weeks 25) will be the final week for Salad Shares this season. We appreciate your continued support of SIO, and of course your love for our greens. For those of you that only receive Salad, thanks for another great season. For everyone else, please continue to pick-up your produce share through Week 28 (Dec. 3-5).

Ready for Next Year?

We are putting the final touches on our 2013 Season sign-up system and plan to begin returning member sign-up on November 15. As a current member you receive priority when signing-up in the fall for 2013, and of course we’d love to have you back.

Order Bulk Vegetables from SIO…Celeriac and Kohlrabi Now Available

Are you a juicer? Have friends, neighbors or co-workers eyeing your share? Find your self just needing more SIO? We have a variety of storage crops available for Bulk Purchasing this fall, and we’d like to offer the opportunity to do so to our members and their friends and family

For this coming week please place your order by noon Thursday 11/14. All orders will be available for pick-up at the farm 12pm (Noon) Friday 11/15 through 5pm Sunday 11/17. To place an order email the farm at csa@sauvieislandorganics.com with your name, type of Bulk Box(es) you’d like, and the weekend you want them available for pick-up at the farm. You will receive an email confirming your order and directions for how to pick-up it up from the farm. Please invite your non-CSA member friends, neighbors, and co-workers to take advantage of this opportunity and get in on some of the SIO bounty as well.

Bulk Vegetable Box Options:

  • Bulk Beet Box: $35 for 20lb box (red beets only)

  • Bulk Carrot Box: $25 for 20lb box

  • Bulk Celeriac/Celery Root Box: $50 for 20lb box
  • Bulk Kohlrabi Box: $30 for 20lb box
  • Bulk Onion Box: $30 for 20lb box
    • Red Onions or Yellow Onions or Mixed (please specify type)
  • Bulk Potatoes Box: $25 for 20lb box
    • Red Potatoes or Yellow Potatoes or Mixed (please specify type)
  • Bulk Mixed Box (Type 1): $28 for 20lb box
    • Mix of carrots, beets, onions and potatoes
  • Bulk Mixed Box (Type 2): $32 for 20lb box
    • Mix of carrots, celeriac, kohlrabi, and potatoes

 

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