This week on the Farm

This was a momentous week on the farm: WE STARTED HARVESTING OUR FALL STORAGE CROPS! Nope, I’m not yelling at you, but shouting with excitement. Imagine all the balloons being released. The fireworks going off. Or a room full of 10 year olds with those pull at the bottom poppers that spread confetti all over the floor!

We refer to August as “Abundant August” and last week it more than lived up to that name. This time of year you get to do it all around here: weed, harvest for market and wholesale, seed, transplant winter crops, remove summer crops, and then **added bonus** harvest storage crops. While some farmers are starting to level out and almost get a breath in, we kick it into the next gear and spend some serious time being efficient and digging deep. And it started this week.

On Tuesday we moved the garlic we had harvested a few weeks ago out of the barn where it was curing and drying out, and into its winter home. This meant doing  some trimming of stalks, removing debris and loose paper, and tucking them into their crates for storage.

On Thursday, we got to a “strong halfway” point (Sarahlee’s words) in our winter storage onion harvest. One afternoon with a spare moment and a reserve of energy found somewhere and the farmers busted a move. They selected the onions that were ready (leaving the ones that weren’t quite for harvesting fresh later), pulled the onions up, trimmed the green to about 6-8″ off the bulb, trimmed the roots at the bottom and then put them in a crate. This round is now under the breeze way by our veggie washing station drying out and curing for storage. We will do this one, maybe two more times and then all our red, yellow, and white onions, and shallots will be in the shade with lots of airflow drying out going through their final steps before they join the garlic in winter storage. 

It was nice to get this task started because it is just the beginning. Next up is potatoes, and then beets, parsnips, carrots, daikon radish, celeriac, winter squash, leeks, cabbage…. The list goes on.

Check out the steps of the onion harvest on our Sunday Farm Tour in the Rainshadow Organics Instagram and Facebook stories!

photo credit: Alison Holland
When the onions have nice shoulders, they are ready to be harvested. Caroline and Cami took turns trimming the tops and then loading them into crates. (You can’t see the others, but Alfonso, Pancho, Sarahlee, Nat, and Simon were all out there too!

So Why Storage Crops?
Because eating locally, sustainably, and from Rainshadow Organics doesn’t end on October 12 when the summer CSA ends. At Rainshadow we have committed to providing our community food year round and that is where the storage crops come in. 

It is true that Central Oregon has zero historic frost free days and yet, it is not only possible but relatively easy to eat from Central Oregon year round. Especially with a foundation of storage root vegetables and winter greens provided in our 7-month Winter CSA.

Our monthly Winter CSA share is available for purchase and features 10 lbs of mixed meat/month (including lard and broth) and a crate of storage and fresh vegetables.

  • First Thursday of the month pickup, November-May
  • Choose your pickup location: Bend, Sisters, or the Farm Store
  • Choose the payment schedule that works for your household: pay in full up front or put your first month down as a deposit and pay monthly after that.
photo credit: Alison Holland
The garlic in their winter home, the onions drying in the shade and fresh air, and an example of the vegetable portion of the monthly winter CSA.

Vegetable ID: Leeks

Leeks are members of allium family and add a sweet, oniony flavor that adds depth to soups, stews, and pastas. They grow right up out of the dirt, so it is important to clean them well! Check out the tips below.

To store: Cut off the green tops (save those greens and put them in your veggie freezer bag to make veggie stock). Loosely wrap unwashed leek bottoms (with roots attached) in a plastic bag and store them in the crisper drawer of your refrigerator where they will keep for 2 weeks.

To prep: Cut the leek about 1 inch above the white part, where the leaves begin changing from dark to light green. Save the unused greens; they’ll give great flavor to your next vegetable stock. Slit the leek lengthwise and soak it in lukewarm water for 15 minutes. Fan the leaves under running water to dislodge dirt, then pat dry. Chop the white part of the allium finely.

To use: Use leeks in salads, casseroles and soups or wherever you’d use onions. They can be braised, boiled grilled, or steamed.

To freeze: Cut the white parts of the leek into slices and flash freeze in Ziplock bags. Or sauté in butter or oil and freeze already sautéed. 

Vegetable CSA Harvest List

We think our foundation vegetables this week will include Beets, Parsley, and Leeks. We will let you know on Wednesday 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:

green onions
fresh onions/leeks
patty pan squash
yellow summer squash
hot peppers
sweet peppers

napa cabbage

Keep an eye on our Instagram stories for a tour of what the options are on Wednesday around 11 am. 

Recipe Corner

The options are plenty at the Farm Stand these days. Here are a few leek recipes and a couple other ones for good measure. 

Buttered Leeks
Adapted from The Spruce Eats
makes 2-3 cups
“Like so many simple dishes, this recipe is ripe for experimentation and customization: Add black pepper, chile, vinegar, or fresh or dried herbs. This recipe works well as a relish or warm salsa on grilled chicken, broiled fish, carne asada, baked potatoes, or rice.”
2 large leeks
2 tablespoons unsalted butter, divided
1/2 teaspoon sea salt


  1. Gather the ingredients.
  2. Trim off and discard the root ends of the leeks. Trim off and discard any dried out or browned ends of the leek greens. Cut the leeks in half lengthwise, slice them crosswise into bite-sized pieces. You can use the dark green parts of the leek; chop it all up, just getting rid of any browned or dried ends.
  3. Put the leeks in a large bowl and cover with cool water. Swish the leeks around to loosen any dirt or grit. If you noticed any large clumps of grit when you were chopping the leeks, now is the time to make sure that they get rinsed off. Let the leeks sit a few minutes for the dirt and grit to settle to the bottom of the bowl.
  4. In a large frying pan or sauté pan over medium-high heat, melt 1 tablespoon of the butter.
  5. Lift the leeks out of the water, shaking any excess, and add them to the pan. Do not drain the leeks into a colander, since that will dump the dirt back onto the leeks. Sprinkle the leeks with the salt and stir to combine.
  6. Cover the pan and reduce the heat to medium-low. Cook, stirring every 5 minutes or so until the leeks are very tender, 30 to 40 minutes total.
  7. Take the pan off the heat and add the remaining tablespoon of butter. Stir until the butter is melted into the leeks. Serve hot or warm.
Grated Root Salad and 4 variations
Adapted from Deborah Madison’s Vegetarian Cooking for Everyone
(Here is a refreshing variety of grated salads using root vegetables and herbs you can find almost every week with your CSA.)
Carrot Salad with Parsley and Mint
1 lb carrots
1 tbs champagne vinegar, white wine vinegar, or fresh lemon juice
2 tbs olive oil
1 tbs finely chopped parsley or lovage
2 tsp finely chopped mint leaves


  1. Peel, then grate the carrots. Mix the vinegar with 1/4 tsp salt, then whisk in the oil. Toss with the carrots, parsley, and mint and season with pepper to taste. Serve right away or cover and chill for 1 hour.
Carrots Salad with Caper Sauce and Dill
1 lb carrots, cooked or grated and raw
1/3 cup chopped parsley
2 tbs chopped dill
2 tbs small capers, rinsed
1 shallot, finely diced
1 tsp grated lemon zest
1/3 cup extra virgin olive oil
1 tbs white wine vinegar or champagne vinegar
2 tsp fresh lemon juice or to taste
Salt and pepper


  1. Whisk all ingredients except carrots together, seasoning with salt and pepper. Let stand for 10 minutes, then taste again and adjust seasonings, adding more vinegar or lemon juice if needed.
  2. Toss with carrots and serve right away.
Grated Beet Salad with Cumin
1 lb beets, grated and blanched
1 garlic clove
grated or minced zest of 2 limes
2 tbs chopped green onions or finely diced shallot
1/2 jalapeño, seeded and minced
1/2 tsp cumin seeds
1/2 tsp coriander seeds
1/4 tsp dry mustard
1/3 cup olive oil
2 tbs chopped cilantro


  1. Pound garlic with 1/8 tsp salt in a mortar until smooth (or put it through a press, then combine in a bowl with lime zest, juice, scallion, and chile. Toast the cumin and coriander seeds in a small dry skillet until fragrant, then immediately remove to a plate to cool. Grind to a powder in a spice mill, then add them to the juice mix. Whisk in the mustard and oil. Taste  and adjust if needed. Let stand for 15 minutes. Add cilantro just before serving.
  2. Dress the blanched beets while still warm with the vinaigrette.
Grated Kohlrabi and Celery with Mustard Vinaigrette
12 oz kohlrabi and cut into fine julienne strips
3-4 celery ribs, thinly sliced or grated
2 tbs red wine vinegar, sherry vinegar, or fresh lemon juice
2 shallots, finely diced
1 garlic clove, minced
salt and freshly milled pepper


  1. Combine vinegar, shallots, garlic, and 1/4 tsp slat in a small bowl. Let stand for 15 minutes, then vigorously whisk in the mustard, sour cream, and oil until thick and smooth. Grnad in pepper and stir in herbs and capers. Taste and adjust seasonings as needed.
  2. Toss kohlrabi and celery with mustard vinaigrette and serve.
Savory Galette With Leeks and Kale
Adapted from Feasting at Home
Rough Puff Pastry Dough: (or you can purchase puff pastry, zero shame in that!)
1 ¼ cups, 145 grams, all purpose flour
¼ cup, 26 grams, rye or wheat flour
1 teaspoon sugar
¾ teaspoon salt
10 tablespoons unsalted butter, cut and chilled
7 tablespoons ice water
1 teaspoon vinegar (white or apple cider)

Leek and Kale Filling
1 bunch kale, ribboned and chopped
2 cloves garlic, chopped fine
3 medium leeks, cleaned and chopped into 1/4 inch half moons
2 tablespoons olive oil
¼ teaspoon salt
1 tablespoon fresh sage, minced
2 tablespoons fresh parsley, roughly chopped
2 eggs, beaten
1 teaspoon anchovy paste (optional can sub miso paste)
1 tablespoon dijon mustard
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup 3-4 oz Comte or Gruyere or Emmental cheese, shredded
1/2 cup mascarpone

Egg Wash
1 egg
1 tablespoon water


Rough Puff Pastry Dough  (allow 2 1/2 hours, can be made ahead)
  1. Pulse flours, sugar, and salt in food processor to mix.
  2. Add chilled butter pieces.  Pulse 3-4 times until butter is still the size of pinto beans.  Dump mixture out into a bowl.  Place the bowl in the fridge for about 15 minutes to get it cold.
  3. Remove from fridge.  Add vinegar and the ice water.  Gently, carefully mix the dough just until it seems well distributed.  It will be very craggy and may have dry flour bits.
  4. Dump the dough onto a piece of parchment or plastic wrap.  Form dough together, as best as you can, into about a 4 x 4-inch square.  Wrap up and place in the fridge for 45 minutes.
  5. Roll out into a rectangle approximately 5 x 11.  Fold the pastry in thirds widthwise, like a business letter, resulting in 3 layers of dough.
  6. Turn the short end toward you and repeat step 6 two more times.
  7. After the third turn fold the dough in half.  Refrigerate for one hour or up to 3 days.
  8. Rest the dough for 20 minutes at room temperature before rolling out.
Leek and Kale Filling and Galette Assembly 
  1. Set oven to 425 degrees.  If using a pizza stone or cast iron pan, place in the oven now while preheating.
  2. Saute’ kale, garlic and leeks in olive oil with the 1/4 teaspoon of salt over medium heat for about 8 minutes.  Turn off heat and cover with a lid for 5-10 more minutes until tender.  Add sage and parsley.  Set aside.
  3. Meanwhile in another bowl combine eggs, anchovy paste, dijon, lemon juice, salt, and black pepper.
  4. Roll out dough on a piece of parchment to 1/8 of an inch thick and in an approximate 14″ circle. Trim the edges of the dough with a sharp knife to allow them to puff up.
  5. Spread mascarpone cheese on the rolled out circle, all but the outer 2 inches.
  6. Lay filling and grated gruyere cheese on top of the mascarpone.
  7. Whisk together egg wash.  Brush the outside 2 inches of dough with the wash.
  8. Fold the outer 2 inches of dough in over the filling, overlapping dough every 2-3 inches gently pinching just enough to secure.
  9. Pour the seasoned beaten egg mixture evenly over the filling.
  10. Brush top of the crust with egg wash.
  11. Carefully transfer, lifting the parchment and galette onto the stone, cast iron or baking sheet.  Sliding onto a pizza peel or cutting board can help with the transfer.
  12. Bake 10 minutes then turn oven down to 375 and bake another 25-35 minutes until puffed and the crust is golden.  Cool 20 minutes before cutting.
Photo Credit: Natalie Leder
We can’t wait to see you on Wednesday!

The Farm Crew