Wow, we can’t believe it is May already

It feels like only yesterday we came together for the first time in November for our monthly vegetable and meat exchange. On the first Thursday of the month, November – May, you showed up rain or shine (mostly shine this year, let’s be honest) and shared a little part of your family with us. We checked in with each other about how the farm, the kids, the animals, and the adventures were going. For a few moments every month, you brightened our days. 

Over the past 7-months, we have collectively consumed approximately:

  • 4500 lbs of meat
  • 20,000 lbs of vegetables

We all made a joint commitment to each other to:

  • eat food that is good for us and good for the environment
  • support our local economy and a local small business
  • celebrate the inherent beauty and challenge of eating seasonally in central Oregon

Our culinary skills and knowledge of cuts of meat were broadened, challenged, and delighted in as we ate our way through whole animals honoring each for its gift to us. We enjoyed whole roasting chickens, roasts, steaks, various pork cuts, stew meat, stewing hens, short ribs, soup bones, and all that delicious, versatile ground beef! Knowing that an animal is raised well, fed well, and appreciated daily exponentially increases the flavor and enjoyment of food. 

The Winter Vegetable share and our plates honored Central Oregon and her true growing seasons. We were sustained through the short days and long nights by our storage vegetables including carrots, beets, potatoes, onions, shallots, winter squash, parsnips, radishes, leeks, cabbage, and beets. Each month we rejoiced with our fresh greens enjoying Siberian Kale, green onions, lettuce, and Asian greens. We reveled in the challenge and joy of cooking seasonally and all the different ways to cook and enjoy potatoes and beets.

Thank you for joining us on this 7-month journey. We appreciate being invited into your homes and your lives. We hope your June-October go well and we hope to see you again in November.

If you don’t want to wait until next November to see us again, we still have a few spots left in our Summer CSA, you can find us at the Bend Farmers Market every Wednesday, March 11-October 12, and you can always come visit us at our Farm Store, Friday & Saturday, 11-3 in May, and Thursday-Sunday starting June 2.

April Highlights

April was as diverse in activity as it was in weather! We experimented with grafting tomatoes, savored a light snow on our blooming daffodils, rejoiced in the blooming Sand Lilly wildflowers, fortified our perimeter against wildfire by creating a fire line and burning all the brush, and planted, with the help of the REALM Middle School 6th grade class, a bunch of raspberries in our 2-acre garden!

It’s Egg Season!

Did you know Rainshadow raises chickens too? Our chickens are fed certified organic feed, range freely about the farm hunting and pecking bugs and seeds, and generally living their best life ever. We are at the height of egg season and our eggs are beautifully deep dark orange in the yolk. Right now, they are making eggs like bosses!

This is my favorite egg salad recipe for some inspiration! (And a mayo recipe for good measure!)

Egg Salad
Deborah Madison, Vegetarian Cooking for Everyone

3 hard-cooked eggs
2 or more Tbs mayonnaise
salt & fresh pepper
Chopped fresh herbs (marjoram, dill, chervil, tarragon, parsley, etc.)
2 tsp minced chives or 1 green onion finely chopped.

Mash the eggs with the mayonnaise, leaving as much or as little texture as you like. (I prefer some texture, for sure!) Season with salt and pepper to taste and store in herbs and green onion.

Abra Berens, Ruffage

1 whole egg
1/2 tsp salt
1 Tbs white wine vinegar
10 fluid oz neutral oil (I used regular olive oil, no problem)

In a food processor or blender, whiz the egg, salt, and vinegar until well blended. Slowly drizzle in the oil until the mixture is thick. If it is too thin, add more oil.

*Will keep in the refrigerator for up to one week.

Your May CSA share: brought to you by the color GREEN

This is a Sunday estimation of what we will be harvesting and packing this week. We have been keeping an eye on the weather, the hoops, and our storage crops and have a pretty good idea of what is out there and ready to be harvested and packed, but we won’t really know until we start packing. Consider this a very educated guess.

You will notice an exponential increase in the color green in your share this month. As we stay true to our commitment to seasonality, our CSA share reflects the changing of the season as we ease into Spring. The days have started to get longer, the hoops have been harnessing the sun and the warmth, and, as a result, we have so many fresh leafy greens to share with you and to add to your root vegetable creations!

Mei Qing Choi
Green Onions
Magenta Lettuce
*Siberian Kale (we hope)


Just a little reminder that we harvest and pack boxes after this email goes out. While we **THINK** the above vegetables will be what your box will hold, we make **NO GUARANTEES** about the box contents until we hand it over to you. Then we guarantee you will enjoy organic, nutrient dense goodness until the vegetables are gone!

Our Meat share this month includes:
1 Chicken
1 Chuck roast
3-4 packs Ground Beef

Recipe Roundup

Quick and Easy Beef Stir Fry
(This is a great way to use up the cubed round steak from last month if you haven’t yet. Or you can purchase one as an add on HERE.)
1 cube steak, thinly sliced instead stir fry sized strips
1/3 cup reduced sodium soy sauce
2 Tbs brown sugar
2 cloves garlic, minced
1-2 inches fresh ginger, chopped
Crushed red pepper flakes, to taste
Fresh ground pepper to taste
1 tsp sesame oil
2 Tbs oil
1/2-1 onion, thinly sliced
1 Mei Qing Choi, washed and cut into 1-2 inch sections
1 bunch asparagus (Locavore has some great looking asparagus right now!), trimmed and cut into 1-2 inch sections
1 large carrot, shredded
2 green onions, chopped


  1. Whisk together in a bowl big enough for the meat soy sauce, brown sugar, garlic, ginger, red pepper flakes, ground pepper, and sesame oil. Add the sliced cubed steak and stir together. Let sit for 10-20 minutes, stirring occasionally, while you prep the other vegetables.
  2. Add oil to a large skillet or wok. Add the meat to the hot oil, but leave extra marinade in the bowl. Flip the meat over once and remove when done. There will be extra juice in the skillet from the cube steak.
  3. Add the onions and cook for a few minutes, then add the rest of the vegetables and let steam and stir fry until vegetables are done.
  4. Add the meat back in with any extra juice and marinade and reheat. Taste and season with extra soy sauce if desired. (I found this helpful!)
  5. Serve over rice and top with green onions.
Chicken in a Pot with Potatoes, Carrots, and Onions
adapted from America’s Test Kitchen, The Complete Autumn and Winter Cookbook
(I made this last week and it was pretty simple and delicious.)

1 whole chicken
1 1/2 tsp salt, divided
1/2 tsp pepper
1 Tbs oil
1 1/2 lbs potatoes, trimmed and cut into 1-inch pieces
1 lb carrots, peeled and cut into 1-inch pieces
1 onion, peeled and cut into 1/6ths
3 garlic cloves, minced
1 tsp minced fresh thyme or 1/4 tsp dried
1 cup dry white wine
1/2 cup chicken broth, plus extra as needed
1 bay leaf


  1. Adjust the rack to lower-middle position and heat oven to 350F. Pat chicken dry with paper towels, tuck wingtips behind the back, and sprinkle with salt and pepper. Heat oil in Dutch oven over medium-high heat until just smoking. Place chicken, breast side down, in pot and cook until lightly browned, about 5 minutes. Flip chicken over and continue to cook until well browned on second side, 6 to 8 minutes; transfer to large plate.
  2. Add potatoes, carrots, and onions and season with salt. Cook over medium heat until vegetables are just beginning to brown, 5 to 7 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds. Add wine, broth, and bay leaf, scraping up any browned bits.
  3. Place chicken, breast side up, on top of vegetables, along with any accumulated juices. Transfer to oven and roast, uncovered, until breast registers 160F and thighs register 175F, 55-2 hours depending on the size of your chicken. Rotate pot halfway through roasting. Remove from oven and transfer chicken to your carving board. Let sit for 15 minutes to rest before carving. Put vegetables and sauce in platter and place carved chicken in same platter.
Farmer’s Pot Roast
adapted from Andrea Bemis, Local Dirt
(The rain on Saturday reminds me that we aren’t quite done with winter quite yet. Here is a last hurrah of pot roast for the Winter CSA. I suppose another way to look at this is that we are so grateful for this wet spring!)

2 Tbs cooking fat or oil
1 chuck roast, trimmed
1 tsp salt
1/4 tsp fresh ground pepper
1-2 onions, chopped
2 tsp dried thyme
1 cup dry red wine
6 cloves garlic, chopped
2 cups beef broth
2 bay leaves
1-2 carrots, cut into 1-inch pieces
1-2 beets, cut into 1-inch pieces
up to 2 lbs potatoes, trimmed and cut into 2-inch pieces


  1. Preheat oven to 350F.
  2. Heat fat in a large Dutch oven or other oven safe heavy bottomed dish with a lid. Sprinkle chuck roast with salt and pepper and brown on all sides, about 5 minutes per side. Remove roast to a plate and set aside.
  3. Reduce heat to medium-low, add onions and thyme and sauté until onions are translucent and beginning to soften, about 8 minutes.
  4. Return roast to pot with any juices that have collected. Add the red wine, garlic, beef broth, and bay leaves and bring mixture to a simmer.
  5. Place the lid on the pot, put in oven, and cook for 1 1/2 hours or until roast is almost tender.
  6. Add the carrots, beets, and potatoes. Cover and bake for another hour or until tender. Remove bay leaves and shred meat using two fork. Serve roast over the vegetables drizzled with the cooking liquid.


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