Hello all!!

Today is the day! We headed out onto the farm to harvest some lovely January greens for you. We are so inspired by the heartiness of this food, it is so sweet and nutrient dense after surviving many wintery days out on the farm.

In your box you will find a head of Yukina Savoy, a tasty winter asian green, which resembles spinach. You can eat it fresh, or if it begins to wilt, throw it into some eggs, or a stir-fry! You will also find what we’re calling the “January Salad Mix.” A salad blend full of mustard greens, arugula, dill, and some edible micro greens!

You will also find fingerling potatoes, carrots, red beets, parsnips, onions, purple viking potatoes, and a winter squash!

Pickup Locations

ON FARM PICKUP (SATURDAYS) 11:00AM-3:00PM
Saturday pickup at our Farm Store. 71290 Holmes Rd, Sisters OR 97759.

SISTERS 2:30-2:40PM
We’ll be outside Melvin’s Market, across the street.

REDMOND  3:30-3:40PM
We’ll be parked at the Centennial Park downtown.

BEND 4:30-5:30PM
We will be at the Deschutes Main Services Building north parking lot at 1300 NW Wall Street.

2020 pickup dates left:
February 6th, March 5th, April 2nd, May 7th

For those with meat share:

This month, everyone will be receiving a stewing hen. These birds and DIFFERENT than a typical broiler chicken. These birds are retired laying hens. They have lived at Rainshadow for 2 years or more laying eggs, roaming around green pasture, eating a non-GMO diet of whole grains, and feasting on small insects and leftover greens from the farm. They have had time to develop strong muscles and need to be prepared differently than a typical chicken.

To really honor the nutrient-density of your stewing hen, we recommend turning these birds into a slow-coked chicken soup, or broth. If you simply put them in the oven, they will come out dry and tough and won’t be very tasty. Here are a few blog posts and other resources to help you cook your stewing hen:

How-to-cook-a-stewing-hen

How-to-cook-a-stewing-hen-and-why-you-should

Notice our new salad mix bags??

We switched to 100% industrially compostable bags, made from  FSC-certified wood cellulose bioplastic this summer. We did this for two reasons:

One, we wanted to ensure that your food was packaged in safe material, that wouldn’t leach any harmful chemicals into your food.

Two, we wanted to reduce the amount of single-use plastic and non-renewable resources our farm uses. You are more than welcome to bring your bag back to us and we will work to send it to a composting facility. Let us know if you have any questions about the bags we use!

Here is a recipe for a Yukina Savoy and Mushroom Stir-Fry courtesy of Michelle Porter, one of our CSA members! You can find more inspiration from her on Instagram and Facebook @theyoungskindiet. Thanks Michelle!!

Have you been reading Braiding Sweetgrass? Kimmerer has been immersing our thoughts on the farm with love and reciprocity, helping us to know the world in a more holistic way.We hope you’ll join us for our first book club meeting this Thursday, January 9th. We will be meeting at Jackson’s Corner (west) at 6:30pm to enjoy a locally sourced dinner and discuss the role of nature and reciprocity in our lives and how those ideals pertain to organic farming.

Anyone is welcome! Even if you haven’t read the book, but want some friends to go out to dinner with, we’ll be there!! Just look for us at the corner table by the windows. You can also meet us there to pickup up your CSA if you miss the pickup time 🙂

Check out our 2020 book club dates here!

Our Facebook group is intended to be an inclusive space to share creativity, information, and celebrate our foodie community. As we enter the adventure of a Facebook discussion group together remember that this is your space to ask questions, comment, post, and share your creations with Rainshadow food in the kitchen!

Join our facebook group

January greens and frozen soil,

Rainshadow Organics Crew