- Brussels Sprouts
- Rose Finn Fingerling Potatoes
- Celery Root
Well, as the saying goes, “all good things must come to an end.” That certainly applies here. It’s the last week of the 2016 Summer CSA. We have had a remarkable season here at the farm. Over the course of the last 26 weeks, we feel like our farm has gone through what at the beginning of the year seemed like an unimaginable success, considering the daunting nature of what we had to accomplish.
As all of you probably know by now, early this year we moved our farm from our previous location in West Salem out to where we are now in Willamina. Since February, we have managed to successfully build our propagation house, our barn, run electrical and water in both, and set up numerous pieces of infrastructure that make our daily work much more feasible.
All the growth that we have seen in our farm over the past year would not have been possible without all of you investing yourselves in this farm. Dedicating not just your dollars, but more importantly your diet to eating seasonally and locally here in the heart of the Willamette Valley. Creating a resilient community while committing to protect the soil, water, and air that sustains us.
Thank you for being a part of this community of eaters. Don’t worry we will be back again in a month to bring food and nourishment to your table. We look forward to seeing you all back next year to enjoy the bountiful harvests of the Winter and Summer CSA.
- Pie Pumpkins or Butternut Squash
- Brussels Sprouts
- Leaf Lettuce Mix
- Red Onions
The harvest continues…. This week we put another load of cabbages and kohlrabi into the cooler. The huge piles (hundreds of each) make our new, much larger cooler look small. And today, another thousand pounds of carrots got washed and stowed away for winter munching.
The fieldhouse that we build earlier this fall is glistening with the radiant greens and yellows of brassica seedlings. Carpets of young plants, rolled out just in time to fill our Winter plates with bright, tender salad greens. The mustard greens: Mizuna, Ruby Streaks, Komatsuna, Tokyou Bekana, and Tatsoi will make fantastically flavorful salad greens, especially mixed with the Arugula and Spinach that are just now taking hold in the warm, protected soil of the fieldhouse.
We are very excited for winter vegetables this year. We’ve had the biggest and most successful fall harvest in the history of our farm, despite the record-breaking wet weather we’ve had.
It feels good to see all the winter squash, onions, garlic, resting safely in the dry storage.; to open the door to the cooler and see it packed with vegetables like beets, carrots, potatoes, cabbages, kohlrabi, and soon: celery root, turnips, and rutabaga; to walk out into the field and see the huge plots of lush kale, collards, chicories, leeks, parsnips, purple sprouting broccoli and overwintering cauliflower. A familiar word comes to mind: Abundance. We are all fortunate to live in a land of such winter abundance.