What a wonderful winter CSA season we have had. The bounty that Oregon can offer is almost year round. Here at Sauvie Island Organics, we will continue to work to lengthen our season so you can continue to have local, delicious vegetables in your kitchens and on your plates. See you in May!
|Beets, cylindra||3 lbs|
|Fava Greens bunches||2 each|
|Field Greens||2 lbs|
|Herbs, thyme & sage||1 bunch of each|
|Onions, copra||5 lbs|
|Shallots, conservor||3 lbs|
|Winter Squash, crown pumpkin||1 each|
Fava Bean Greens- These greens are courtesy of a small seeded fava bean type called a ‘Diana’ bell bean. The fava greens are best quickly sautéed. Their taste compliments caramelized shallots or parsnips and strong tasting meat options like hangar steak, salmon, or smoked oysters. Think of these greens as substitutes for spinach in any of your favorite recipes.
Field Greens- Our field or braising greens are an incredibly vibrant and beautiful mix of over wintering brassicas. Each bag is uniquely mixed and includes sweet and tender leaves of Red Russian kale, super hardy collards, along with a special blend of mustard greens from our friends at Wild Garden Seeds that includes a wide array of leaves that vary in texture, color, and flavor, from the mellowest mild to the fieriest zing. I love using the greens as a final addition to an Asian inspired stir fry or soup, or quickly blanched and sauteed in olive oil and garlic as a great side dish. The more adventurous of you may try them chopped into a salad with a BITE!
Herbs, Thyme and Sage- Enjoy some culinary herbs in your final share this week. With both herbs, it is possible to cook with the stems on or clean the leaves from the stem for a more delicate approach. If you are not used to cooking with fresh herbs, do know that the flavor is much stronger and more flavorful than their dry counterparts. Both herbs complement French and Italian cooking well, can be used to add depth to eggs, chicken, and meat, and would be outstanding roasted with your parsnips, carrots, and beets. Explore and be creative!
Winter Squash, Crown Pumpkin- We bought these organic heirloom seeds from High Mowing Seeds from Vermont. This variety of pumpkin was brought to the US originally from New Zealand selected for their great complex not overly sweet taste and lengthy storage. The pumpkins in your share average in at a whopping 8 pounds. This squash can be used in any recipe that calls for pumpkins or butternut Squash.
Fields Notes: We just finished planting 2 acres of potatoes…
After two solid days of planting, all of our 2015 season’s potatoes are in the ground. We buy certified organic seed potatoes from White Rock Seed in Colorado, and from Irish Eyes in Washington. From roughly every 40 pounds of seed potatoes planted, we can harvest up to 500 pounds of full sized ready to eat spuds.