Greetings beloved Summer CSA Members,
Sarahlee here. I’m the one that the majority of you check in with at the market.
It’s a warm, late summer evening here at the farm. I gathered myself a melon and a few peppers. I am about to prepare Ashanti and myself a simple dinner with the last tiny eggplants that were lurking in my fridge. OOoo golly, with pork and cabbage, I savor these last bites of summer.
I find myself overwhelmed with gratitude this time of year. As our last markets are in sight and the storage crops are coming in beautifully and bountifully, I think back to the talented, hard working, and positive team of people that gathered here during a particularly cool spring. From tender greens to heaping summer bounty, it was our pleasure to fill your bags each week. These days, we gather around our meals and explore the deep connection we have with the land and the reward of being so intimate with life-force each day.
We want you to know that we couldn’t do it without you. We could farm for ourselves, but the magnitude of feeding hundreds of people each week, all year long, is downright addicting. Thank you, each of you, for being part of this tremendous season and culinary adventure with us. Thank you for your commitment to this farm, whose purpose is to change the world just a little bit.
As we finish the season, we are walking our fields and greenhouses and taking note of our achievements and room for improvements. We look through your feedback from the survey and we plan for an even better year next year. We very much hope that you had a great experience this year and that you’ll be with us next season!
With gratitude and love,
Photos from the Week
Tis the season of winter squash. As the weather is dipping down, we continue to wait for that frost that exposes all the winter squash and really sets them into sweet storage mode. (Fingers crossed it is still a couple weeks away). In the meantime, we are starting to chip away at the Winter Squash harvest. This past week we had Winter Luxury pumpkins and North George Candy Roasters. Who knows what this upcoming week holds. (Shameless plug, don’t forget to purchase your Winter CSA HERE and have access to many other varieties of winter squash all through those chilly months!)
Less than 20 Winter CSAs left
I know, double sales day, but there are less than 20 Winter CSAs left. If you keep forgetting, now is the time to sign up for your monthly subscription!
- $169 per month
- 10 lbs mixed meat
- 1 crate of vegetables
- deliveries to Bend and Sisters on the first Thursday of the month or pick up at the Farm Store on Friday or Saturday following the first Thursday of the month.
Let us know if you have any questions. We look forward to seeing you in November.
Veggie ID: Bok Choy
We have a variety of Asian greens in our Summer CSA. This week you will probably receive Bok Choi. These are a traditional stir-fry vegetable from China. Asian greens grow in elongated, upright heads of dark green leaves. The leaves can be cooked and eaten like spinach, while the crisp stems can be used like celery or asparagus. Bok Choi can be sautéed as a standalone side dish (maybe with some garlic and onions) or is delicious as part of a stir fry or noodle Ramen addition.
To store: Cut off any yellow leaves. Store wrapped loosely in a plastic bag in the refrigerator.
To prep: Wash and remove any damaged yellowing leaves. Cut off the root tip. If the stems are thick, cut the leaves from the stems and cook them separately a few minutes before you add the leaves.
To freeze: You will want to store leaves and stems separatelyCut the stems from the leaves and chop to desired size. Store those separately. Cut the leaves into ribbons or squares or keep whole. Store separately from stems. Bring salted pot of water to a boil. Boil the leaves in boiling pot of water for 90 seconds. Douse in ice water to stop the cooking process. Drain the leaves and squeeze out moisture. Place in Ziplock freezer bags, removing as much air as possible. Put in freezer. Blanch the stems separately for 2 minutes. Douse in ice water and drain before packing into separate Ziplocks.
Vegetable CSA Harvest List
We think our foundation vegetables this week will include leeks, cabbage, and bok choy. We will let you know on Wednesday if that changes and how many other items you will get to select.
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.)
Other Vegetable Options will probably include:
patty pan squash
This week our Meat CSA features beef! (And a very unique cut of pork for the large CSA members).
- 1 beef roast (chuck, round rump, sirloin tip)
- 1 steak
- +/- ground beef (depending on weight of previous things)
- 1 pork jowl
- 1 roast (chuck, round rump, sirloin tip)
- 1 stew
- 1 short rib
- +/- ground beef (depending on weight of previous things)
This week we feature a Sarahlee original, a recipe for pork jowl, and 2 easy week night recipes. Each of these feature things you can find in your Farm Share this week!
all the summer veg in your fridge
oil or lard
salt and pepper to taste
1 lb beef or pork, ground or sliced
1/4 cup sweetener
1/2 cup soy sauce or braggs
1/2 cup vinegar of choice
rice, wheatberries, quinoa etc. to serve on
For those of you with summer veg lurking in your fridge, slice it all up …. eggplants, zucchinis, tomatillos, peppers, onions, shallots, etc… Get a light layer of hot oil going (I recommend lard) and toss around all your veg. Doing it in stages works well. Alliums first, then the zucchinis, then peppers and eggplants. Don’t forget to layer in your salt and pepper as you go.
After each thing is browned and cooked, transfer them to a bowl. I also like a pound of pork or beef in there. Either ground or sliced into strips. Also to the bowl.
Then deglaze your hot pan with a cup of water. When the water is hot, stir in a quarter cup of sugar or honey or other sweetener. Then add a half cup of soy sauce or braggs or whatever and a half cup of vinegar. Rice wine is best, but whatever really. Probably not balsamic. Stir it gently and bring to a light boil for 5-10 minutes. Then dump in a quarter cabbage, sliced up into ribbons. Lid the pan and let the cabbage cook for 5 minutes. Then dump all your cooked goods in the bowl back into the pan and let heat all the way through.
Serve over rice or wheat berries or quinoa, or whatever really….
(Talk about a decadent way to make pork jowl. This is a great way to celebrate the end of tomato season, but might be better suited for a nice, chilly weekend dinner, possibly with a special guest or two and paired with roasted potatoes. )
1 pack pork jowl
1 cup chopped tomatoes
2 medium carrots
2 celery stalks
2 cups dry white wine
2-3 tbsp olive oil
1 medium onion
1 tbsp rosemary
1 tbsp thyme
Salt & pepper to taste
- Cut and peel your 2 medium carrots into thin rounds. Dice your celery stalks into ½ inch pieces. Dice your onion into ¼ inch slices.
- Preheat your oven to 300 degrees Fahrenheit. Whilst it warms up, sprinkle your salt and pepper onto the pork cheeks, you can rub it into the meat if you want to.
- Add a couple of tablespoons into a skillet on medium heat and add the jowls, cook until the surface is brown on both sides. It should take 3-5 minutes. Remove from the skillet using tongs and place on the side in a bowl.
- Add your chopped vegetables to the skillet and saute. Then pour in your cup of chopped tomatoes, 2 cups of dry white wine, and your rosemary and thyme. Stirring thoroughly with a wooden spoon or tablespoon to ensure it’s all mixed.
- Add your cooked jowl and stir everything together, making sure your meat is evenly coated. Simmer in the skillet for a couple of minutes.
- Cover your skillet and put it in the oven for 1.5-2 hours until it is tender. You know when it’s done when the meat falls apart.
- Serve up with your sides and be generous with the sauce when plating up.
recipe by Alexandra Shytsman from The New Baquette
(This recipe jumped out at me as a great end of summer dish. The apples are starting to come into season as well as carrots and leeks. As the Alexandra says, think of this as a spicy cabbage-less coleslaw.)
1 large or 2 small leeks, white and green parts
1 large or 2 small carrots, peeled and grated (about 1 cup) *(see note below)
1 tart apple, cored and cut into small bits
1/3 cup mayo or sour cream, or a mix of both (traditional or vegan)
Fine sea salt and freshly ground black pepper, to taste
- Start by cleaning the leek: Trim the root end, as well as 1-3 inches off the dark green part (just whatever looks bruised/dry, see note below). Halve the stalk lengthwise and cut into thin half-moons.
- Place leeks in a big bowl of water and swirl around with your hands while separating the layers to release all the dirt. Lift the leeks out of the water and place back onto your cutting board. If the water looks really dirty, repeat the process with new water.
- Transfer the leeks to a large mixing bowl and combine with the remaining ingredients. Season to taste and serve immediately.
recipe adapted from Jessica Randhawa from The Forked Spoon
(Quick, easy, delicious. This is a great weeknight option using this weeks probably foundation veggie.)
cloves of garlic – minced
shallots, onions, – minced or leeks – sliced into thin half moons
bok choy – halved or quartered
2 tablespoon soy sauce (or more depending on how much bok choy you have)
1 teaspoon sesame oil (or more depending on how much bok choy you have)
1 teaspoon crushed red pepper (or more depending on how much bok choy you have)
- Add the oil to a large wok or skillet over medium-high heat. Swirl to coat the entire surface of the pan. Add the garlic and shallots, stirring continuously for 1-2 minutes, or until fragrant.
- Add the bok choy, soy sauce, and sesame oil. Toss to coat and cover. Cook for 1-2 minutes, uncover and toss, and then cover and continue to cook until bok choy is cooked to desired doneness (approximately 3-5 minutes more).
- Sprinkle with crushed red pepper and serve immediately. Enjoy!
We can’t wait to see you at market and don’t forget to pre-purchase your 2023 Summer CSA! We can’t wait to see you at dinner on June 8.
The Farm Crew