It’s a meat and veggie week!


We are so excited that you took home all that bounty last week, but we NEED OUR CRATES BACK in order to fill them up with more vegetables to send your way! Don’t forget to bring your crates to your CSA pickup this week! Those are important tools on the farm and we really need them returned.

Did you know we grow medicinal herbs too?

Hello!! My name is Christine, and I am a full-time staff member/farmer at Rainshadow Organics. This is my second full year on the farm. I am originally from New York, and spent my last 5 years there living in the Bronx and attending Manhattan College. Craving mountains and an escape from the busy city life, I moved out West. I started out in Utah, then Colorado, and suddenly I felt a strong pull I could not ignore – to Central Oregon.

I found Rainshadow through a google search, and started to volunteer almost weekly. Once I discovered the Apprenticeship program offered at Rainshadow through the Rogue Farm Corps, my whole life changed. Now my path is very clear to me – farming is, and always has been, my path. I am deeply passionate about growing healthy and nourishing food, herbal medicine, being a steward of the land, and getting down and dirty on the daily. The experience, knowledge, and wisdom gained here at Rainshadow these past couple years has prepared me to take on a new chapter–my partner and I are looking for land to start a farm of our own… next year! We plan on growing organic vegetables, herbs, mushrooms, and someday raise animals.

One of my passions is practicing herbal medicine. I started a number of medicinal herbs on the farm this year. There is a row in the 2-acre I call the, “Respiratory Row,” because the plants growing there support a healthy respiratory system. It includes Elecampane, Pleurisy, Licorice, and Marshmallow. This row was inspired by fire season, because we all need more support during these times! These are all perennials, and their roots will be ready to harvest and prepare into herbal products in 2-3 years.

We also grow nervines, which are plants that support and nourish the central nervous system, bringing a sense of balance to the body. These include Skullcap, Chamomile, Blue Vervain, Lavender, Lemon Balm, and St. John’s Wort. Some other medicinal herbs we grow are Calendula, Yarrow, Rose, Arnica, Burdock, Anise Hyssop, Mint, Tulsi Basil, Echinacea, Raspberry Leaf, and Motherwort.

I have been working on some herbal products using Rainshadow medicinal herbs, which you can find in our Rainshadow Farm Store! It is stocked regularly with handmade body products, teas, and bulk loose leaf herbs; which we offer by the ounce. Right now, we have rose, mint, yarrow, chamomile, and calendula in stock. Come in and check it out!

So what’s happening in the veggie world?

It’s August! This past weekend was the midway point between Summer Solstice and Fall Equinox, a holiday known as Lughnasadh (Gaelic/Celtic) or Lammas (English/Christian) traditions, and recognized as the beginning of the harvest. The “hot crops” like tomatoes, zucchini, peppers, and basil are all coming in and filling our plates. It can be a very challenging time for farmers, when the limits of our bodies and schedules are tested. I invite you to show just a little extra patience for yourself and others in this time that can be referred to as, “‘Angry/Abundant/Awesome August.” It’s full force this month!

Taking care of the animals was Christine’s primary task this week. This includes feeding or adult and baby pigs as well as checking on our baby meat birds every couple hours. (photo credit: Christine Boyle)

And, just like that, we are shepherding our first winter CSA starts from the germination chamber and into the halfway house! (photo credit: Christine Boyle)

Harvest List

We think our core vegetables this week will be: Yukina Savoy, Black Summer Bok Choi, and Fennel. We will let you know on Wednesday at your pick up how many other items you will get to select and, of course if things have changed.
We have been keeping an eye on the hoops and 2-acre garden and have a pretty good idea of what is out there and ready to be harvested, but this is a Sunday estimation of what we will be harvesting on Tuesday. Also, because we have a market style CSA, this isn’t a guarantee of 1 of all these things for everyone. Instead, this will be the variety of what will hopefully (fingers crossed) have for you to choose from this week.)

Asian greens
Thai basil
Italian Basil
Purple basil
Tulsi/Sacred basil
God beet
Chiogga beets
Red Beets
Daikon radish
Green onions

Lettuce Heads
Napa cabbage
Lettuce Mix
Salad turnips
Yod Fah
summer squash
Cherry tomatoes
Large tomatoes
Pole beans
Hot peppers (maybe)
Sweet peppers (maybe)
Potatoes (maybe)
Melons (maybe)

Meat CSA

This week we will be doing a mix bag of our beef cuts. This week we will continue working short ribs in for our small meat share CSA members. We got our large shares last week! If you don’t get them this week, then you can expect them in the next CSA!

(Since we didn’t all get those short ribs last time, I figured I would keep the recipe links here!)

Enjoy these slow cooked in a pressure cooker or crockpot or braised. Short ribs love being cooked low and slow! Here are a few recipes options for you.

Slow Cooker Beef Short Ribs from the Stay at Home Chef blog
Braised Beef Short Ribs in Red Wine Sauce from the Recipe Tin Eats blog
Asian Short Ribs {Slow Cooker or Oven Braised} from the A Little and a Lot blog


I have to admit, it has been pretty busy for me to do a lot of in-depth and experimental cooking these days. Harvest and event season is a busy, busy time on the farm. As a result, my kitchen has been turning out some delicious but quick meals mostly centered around the grill and salads. This being a meat week and the salad fixings being on point in our Vegetable CSA, I figured this would be a good time to share a couple of my new standbys: Grilled Meatloaf using ground beef, and a Greek salad dressing that I am putting on everything! I also am looking forward to trying this riff on ravioli that uses zucchini so I am sharing that with you too. It seems very fancy, only slightly fussy, and delicious! Plus it uses tomatoes and zucchini’s! (Maybe a good weekend treat!)

Grilled Meatloaf
adapted from “Healthy Grilled BBQ Meatloaf Foil Pack” from the Food Network and “Glazed Grilled Meatloaf” from The Spruce Eats.

1 large egg
3 tablespoons breadcrumbs
1 tablespoon Worcestershire sauce
2 tablespoons barbecue sauce
1 cup chopped onions
1 large clove garlic, minced
1 pound lean ground beef
salt and freshly ground black pepper
Nonstick cooking spray
Barbecue sauce for top


  1. Prepare a grill for medium-high heat.
  2. Combine together in a bowl: egg, breadcrumbs, Worcestershire sauce, 2 tablespoon barbecue sauce onion, garlic ground beef, salt and pepper in a medium bowl. Gently combine the mixture well with your hands.
  3. Coat a 20-inch piece of heavy duty aluminum foil (or a double layer of regular aluminum foil) all over with cooking spray. Pile the meatloaf mixture onto the foil just off the center and form into a 9-by-5-inch loaf that’s about 1-inch thick. Fold the long half of the foil over the meatloaf, lining up the edges, and crimp and fold tightly to make a sealed packet.
  4. Put the packet on the grill, close the grill lid and cook for 10 minutes. Turn the packet over using 2 large metal spatulas; cover and grill 10 minutes more. Remove and let rest for 5 minutes. Carefully open the packet (hot steam will escape). The meatloaf should have some grill marks and an internal temperature of 165 degrees F. Brush the top and sides of the loaf with barbecue sauce. Cut into slices and serve.
Greek Salad Dressing 
From the downshiftology blog
I made a batch of this and have been putting it on every salad type thing that heads to the dining room table: sliced cucumbers and salad turnips with chopped basil, lettuce mix with shredded carrots, wedged kohlrabi and tomatoes, feta cheese, and chopped nuts, what ever is fresh and crunchy!

1/3 cup red wine vinegar
1 lemon juiced
1 tsp Dijon Mustard
2 garlic cloves minced
1/2 tsp dried oregano
1/4 tsp salt
1/4 tsp black pepper
1/2 cup olive oil


  1. Add all of the ingredients, except the olive oil to a bowl and whisk together.
  2. Slowly add the olive oil and whisk vigorously while pouring until the dressing is emulsified.
Cheesy Zucchini Packets with Roasted Tomatoes
adapted from the Food Network

4 large zucchinis (about 3 pounds)
Kosher salt and freshly ground black pepper
12 medium plum tomatoes (about 3 pounds), halved crosswise and tops trimmed
2 teaspoons Italian seasoning
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 cup whole-milk ricotta (about 10 ounces)
1 cup shredded mozzarella (about 8 ounces)
1 ounce herbed goat cheese
Zest of 1/2 lemon plus juice of 1 lemon
4 cups baby arugula


  1. Preheat the oven to 425F.
  2. Use a mandoline or vegetable peeler to make ribbons from the entire length of each zucchini, as wide as possible (the first few may be too skinny). Make 48 ribbons total (you should get 12 from each zucchini). Lie the ribbons flat on the rack on the baking sheet (it’s ok if they overlap slightly) and sprinkle with 1 teaspoon salt. Let sit for 10 minutes, then pat completely dry with paper towels.
  3. Put the tomatoes in a large bowl and toss with the Italian seasoning, 1 tablespoon of the olive oil, 1 teaspoon salt and a few grinds black pepper. Arrange the tomatoes cut-side down in a 9-by-13-inch baking dish. Bake until soft to the touch and some of the juices have been released, about 25 minutes.
  4. Meanwhile, mix the ricotta, mozzarella, goat cheese, lemon zest, 1 teaspoon salt and a few grinds black pepper in a medium bowl. Lay out 2 zucchini ribbons lengthwise and slightly overlapping, then top with 2 more ribbons crosswise and slightly overlapping, to make a cross. Spoon a heaping tablespoon of the cheese mixture in the middle of the zucchini cross. Tightly fold the zucchini over the cheese mixture one ribbon at a time, alternating between the crosswise strips and the lengthwise strips, so you end up with 1 zucchini square. Repeat with the remaining ribbons and filling. Drizzle with the remaining tablespoon olive oil and season with salt and pepper.
  5. Put the zucchini packs on top of the roasted tomatoes and bake until the zucchini is softened and the cheese is melted, 10 to 12 minutes.
  6. Meanwhile, toss the arugula with the lemon juice and divide among 4 plates. Spoon the tomatoes and zucchini onto the plates and drizzle with olive oil.

What do I do with Tulsi basil? 

Most people ask, “What do I do with this?” “What is this good for?” My favorite way to use tulsi basil is to dry it, and use it in a tea. It has a beautifully sweet, robust flavor, and can be used alone, or in a blend. It has been described as the “incomparable one” and the “queen of herbs,” is considered to be a sacred herb in India, and has been used for thousands of years in Ayurvedic traditions. Tulsi/Holy basil is often used ceremonially and planted around shrines worshipping the Indian goddess, Lakshmi.

Tulsi is an Adaptogenic Herb. Adaptogens help our body adapt to stress, bringing the body back to homeostasis. It nourishes the mind, elevates the spirit, increases the body’s resistance to disease, as well as helps maintain blood sugar levels.

This basil pairs well in a tea blend with rose, cardamom, mint, fennel, licorice, anise hyssop, ginger, and turmeric.

Tulsi Basil is a wonderful plant ally for many reasons, so don’t fear this basil just cause it ain’t Italian! Dry it, try something new, and you may find yourself reaching for it more often.

Rose is rich in antioxidants, and can be used both internally and topically. Topically, it helps with inflamed or irritated skin conditions. Internally, rose is soothing, uplifting to the spirit, and can help ease nervous tension. 

Calendula is also used internally and topically. It helps aid in cell turnover and is a wonderful skin healing herb. Internally, it can help soothe the respiratory system, and has anti-inflammatory and antioxidant components.

Pickle season has begun! Check out our new options below!!!


Email us if you would like us to pack you anything extra from the store for pickup with your CSA. You can pay when you pick up at the Farm Store or our Farm Stand at the Bend Farmers Market.

Pickles/Fermented Veggies:

  • Pickled Roma Dilly Beans: $16/quart
  • Zucchini relish, Spicy Cucumber Pickle Spears, and Pickled beets: $9/pint
  • Cucumber Dill Pickles and Pickled Kohlrabi: $16/quarts
  • Purple Sauerkraut and Regular Sauerkraut: $5/pint
  • Kimchi: $9/pint
  • Fermented Beets and Carrots: $16/quart
  • Red Fermented Hot Sauce (medium) and Hot AF Fermented Hot Sauce: $8/5 fl oz

Honey: $10/pint; $20/quart

Flours and Wheat Berries:

  • 2 lb bags hard red, hard white, soft white flour: $5/bag
  • 2 lb bag buckwheat flour: $7/bag
  • 2 lb bag corn flour: $12/bag
  • 2 lb bag rolled Tibetan black barley: $5/bag
  • 3 lb bag hard red wheat berries $5/bag


  • $5/lb: beef liver
  • $8/lb: ground beef
  • $10/lb: chuck roast, brisket, and short ribs
  • $11/lb: cubed round steak
  • $12: Top Sirloin Steaks
  • $14/lb: Rib Steak, t-bone, ribeye
  • $15/lb: boneless New York Strip

Dried Herbs:

  • Medicinal Herbs: Yarrow, Calendula, Catnip, Chamomile, Lavender, Lemon Balm, Mint, Rose: $6/oz

See you on Wednesday! (And don’t forget those crates!!! Go put them in your car right now :())

Please email us let us know if you can’t make Wednesday or if someone else is picking up for you. We can’t wait to see you on Wednesday!