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Got time to lean? You've got time to GLEAN!
Baby lettuces shining in the morning sun

3rd Annual Gleaning Party next Sunday September 30th ~ 10am to 2pm

Next Sunday we invite you to the farm for our 3rd Gleaning Party, join us in fields at 10am to glean produce for others in our community who are hungry and in need. We'll harvest and pack until noon and then you can picnic and play in the Children's Garden!
 Gleaning at Oxbow Farm
Gleaning is near and dear to our hearts, and our mission – working in perishables we have A LOT of produce that isn’t up to our standards to sell or pack in your boxes. It may be too small; misshapen; nearing the end of it ‘freshness date’; or have too much evidence of hungry bugs (it is organic after all). But these crops are still quite tasty and nutritious. So before crops get tilled into the soil (giving back its nutrients to feed the next crop) we plan on gleaning what we can between 10 and noon, and ship it off to the food bank. In order to get a lot of produce we need A LOT of hands, so please join us on Sunday. Bring a picnic to enjoy in the Children’s Garden after a couple of hours of rewarding work.
 
This is will be our 3rd year hosting a gleaning party. We farm to feed people, as many people as we possibly can, and Sunday will be a celebration of that.

Organically,
Luke, Adam, Sarah, Megan, Yolanda, Tino, Valentin, Julio Cesar, Mariana, Mike, Alice, Bjorn, Siobhan, Amy, Nate, Linda, Dana, Deb, Shira, Pearl, Emuna and brand new Avi Ray!

The Skinny on your Veg

Red Russian Kale
Oxbow's Red Russian KaleKale is another brassica - more like wild cabbage than most domesticated cabbages.  Eating locally means you will likely see A LOT of this green as it grows so well here in the PNW – all year. It is extremely cold tolerant and, in fact, gets sweeter after a hard frost. So we continue to harvest and sell to chefs will into winter, and in the spring the plants will send up their flower shoots, which we sell as Kale Raab and a highly anticipated early spring crop. Kale is an incredible powerhouse of nutrients; it is the Edgar Martinez of the brassica bunch with 7 times more beta-carotene than broccoli, one of the highest levels of antioxidants of any vegetable AND is abundant in anti-cancer phytochemicals.  A cup of kale meets many of your nutrient needs: 88% vitamin C, 192% vitamin A, over 10% fiber, 6.5% iron and 9.4% calcium! Now that's a miracle leaf! As we say at Oxbow... "ALL HAIL KALE!" 

This week and next you will get Red Russian Kale, which is a classic, tender kale with gorgeous red stems and frilly grey-green leaves. The leaves are tender enough to be eaten raw and are a wonderful crunchy, peppery addition to a green salad or slaw! Kale is also great sauted, roasted into chips (my personal fav), and adds great flavor & texture to soups, and, like chard, can be frozen (see directions below). The stems are as edible as the leaves, but you will want to start cooking them about 5 minutes before you add the leaves. I also like to cook the chopped stems in olive oil, with a clove of minced garlic, for 30-45 minutes, season with vinegar and use like a relish on meat or fish. 

Store in a loosely closed plastic bag in your crisper for about a week, wash just before using.

This Week's Recipes

POTATO LEEK SOUP
From my kitchen, inspired by Alton Brown
  • 2 leeks, cleaned and dark green sections removed
  • 3 T unsalted butter
  • Kosher salt
  • 4 Yukon gold potatoes, peeled
  • 1 quart vegetable or chicken broth
  • 1/2 C heavy cream
  • 1/2 C Buttermilk
  • 1/2 tsp white Pepper
  • 1 T snipped Chives
Chop the potatoes & leeks into small pieces.
 
In a large saucepan melt the butter over medium heat Add leeks and a heavy pinch of salt and sweat for 5 minutes. Reduce heat to medium-low and cook until the leeks are tender, approximately 25 minutes, stirring occasionally. Add the potatoes and the vegetable or chicken broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to low, cover, and gently simmer until the potatoes are soft, about 30 minutes.
 
Remove from heat and puree in batches in a blender or, better yet, with an immersion blender until smooth. Stir in the heavy cream, buttermilk, and white pepper. Taste and adjust seasoning if desired. Garnish with chives.
 

BROCCOLI & PESTO TAGLIATELLE
From Jamie’s Food Revolution by Jamie Oliver
 
This is a quick version of a classic Italian dish called tagliatelle alla Genovese. Before you decide I’m barmy for putting potato shavings into pasta dish, I should explain it’s actually very authentic to add sliced or mashed potato to pasta. It lends a wonderful creaminess that works so well and tastes amazing – you must try it.
 
1 medium potato
1 crown of broccoli
A large bunch of fresh basil
Sea salt
1 pound dried tagliatelle (or fettuccini)
1/4 C green pesto
3 oz. Parmesan cheese
 
Wash & peel the potato and cut it into very thin shavings using a peeler. Slice the end off the broccoli stalk. Cut little broccoli florets off the head and put them to one side. Halve the thick stalk, lengthways, then slice thinly. Pick the basil leaves and discard the stalks. Grate the Parmesan.
 
Bring a large pan of salted water to a boil. Add the tagliatelle and broccoli stalks and cook according to the tagliatelle package directions. 2 minutes before the tagliatelle is cooked, add the broccoli florets and potato slices. Drain everything in a colander, reserving some of the cooking water, return to the pan. Roughly chop half your basil leaves and add to the pan with the pesto and half the Parmesan. Give it all a good stir and if the sauce is too thick for you, add a splash of the cooking water to think I tout a bit.
 
Divide the pasta between your serving bowls. Sprinkle over the rest of the Parmesan and the remaining basil leaves. Serve with a lovely big bowl of salad.


MAPLE-MISO ROASTED TURNIPS
From my kitchen
 
The small, round, mild white turnips need little intervention to knock your taste bud’s socks off. But the sweetness of the maple and the umami-ness of the miso work beautifully with this peppery turnip.
  • 1 bu turnips, remove greens* leaving about 1” of the stem
  • 1 T miso
  • 1 T maple syrup
  • 1 T olive oil
Preheat oven to 425 degrees
Stir together miso, maple syrup and olive oil. You will have more than you need, consider lightly sautéing the greens with the excess.
Coat the turnips with the miso-maple mixture and spread on a cookie sheet. Roast for 10-15 minutes, until starting to brown and caramelize.
 
Note: Don’t toss those greens! While the turnips are roasting, I like to sauté the greens and serve the turnips nestled in their greens. Coarsely chop the greens – cut in half or thirds. Sauté in a little bit of olive or toasted peanut oil, add a little garlic if you like, and a hearty splash of sake or crisp white wine. Season w/ salt & pepper to taste and enjoy.


CREAMY CHARD PESTO
From the Gluten Free Travelette
This fabulous use of chard comes from one of our Oxbow Box participants.
  • 1 bu chard, washed and torn into 3x3 chunks
  • 1 C shredded pecorino Romano
  • 4 small cloves garlic
  • 1/2 C olive oil
  • 1/4 C shelled hemp seeds
  • 1/4 tsp citrus peel pepper
 
In a food processor with the blade attachment, pulse the garlic cloves until broken up into even pieces about the size of a peppercorn.
 
Add the chard by handful. Pulsing until sliced up and adding more as you go.
 
Add the pecorino Romano, hemp seeds, and pepper. Pulse until incorporated.
 
Add the olive oil and pulse until well combined.
 
Serve on top of your favorite pasta or use as a pizza sauce. Makes enough for 4 servings on top of bowls of pasta.


FREEZING CHARD (or KALE) FOR LONG TERM STORAGE
University of Illinois Extension website
 
Feeling overwhelmed with greens? This is a great way to extend your CSA share beyond the season, freeze now and enjoy in January.  Chard leaves freeze well after blanching, but the stems become soggy and rather unappealing.
 
To freeze:
Prepare a sink of cold water. Rinse chard through several changes of water lifting leaves out leaving sand and soil behind. Then separate the stems from the leaves.
 
Bring 4 quarts of water to a rolling boil. Drop about one pound of whole leaves in boiling water, cover and blanch for 2 minutes (blanch stems for 3 minutes).
 
Remove chard from water and immerse in an ice water bath for 2 minutes. Drain.
 
Pack in zip-closure freezer bags or freezer containers, leaving no headspace. Label, date and freeze at zero degrees for up to one year.
 
Yum!

Week #15:


Box Highlights:

  • Kale

Recipes:

  • Potato Leek Soup
  • Broccoli & Pesto Tagliatelle
  • Maple Miso Roasted Turnips
  • Creamy Chard Pesto
  • Freezing Chard (or Kale)

This Week's Harvest:

Family Share

week 15 family share
  • 1 bu Purple Carrots
  • 1 bu Golden Beets
  • 2 crowns Broccoli
  • 1 head Savoy Cabbage
  • 1 bu Red Russian Kale
  • 2 Leeks
  • 1 Jericho Romaine
  • 1 Red Summer Crisp Lettuce
  • 1 lb Red French Fingerling Potatoes
  • 1 lb Yukon Gold Potatoes
  • 1 bu Japanese Turnips!

Small Share

week #15 small share
  • 1 bu Purple Carrots
  • 1 crown Broccoli
  • 2 Lemon Cucumbers
  • 1 bu Rainbow Chard
  • 1 Leek
  • 1 Red Summer Crisp Lettuce
  • 1 lb Yukon Gold Potatoes
  • 1 bu Japanese Turnips!
  • 1 bu Parsley

Fruit Share

  • 1 lb Red Reliance Grapes
  • 3 lbs Dapple Dandy Pluots
  • 2.75 lbs Fuji Apples

Add-Ons:

  • The jam this week is Coral & China Red Plum
  • This week's sauerkraut is Curry Kraut 

Box Notes from your Farmers:

* We were so hopeful at the beginning of last week when we saw the fennel coming in - big, fat bulbs of a favorite fall crop. But sadly by the time we were ready to harvest Thursday's CSA shares we were only pulling up small bulbs that were even too big enough to call babies. So we decided to let them fatten up for another week or 2. For those of you who didn't get fennel we added more cucumber into your boxes.

* Can you believe that broccoli last week?! What a difference from the last succession that was small and scabby - we had that broccoli tested by WSU extension and found that it was suffering from a boron defficiency. So we fed the upcoming beds of broccoli with the needed boron and WOW what a difference proper soil nutrition makes!!

**Please note that we do our best to have consistency in our boxes throughout the week. But, with over 300 members this is not always possible, So if the contents of your box don't exactly match this list, rest assured that we have substituted something equally scrumptious! You can also check out your box contents in your accounts on-line, we try and keep this up-to-date.

CSA Member Etiquette:

  • A little reminder of some of the CSA rules to help keep everyone happy. 
  • Please only take the box labeled with your name. This is especially important with all the add-ons we are adding in.
  • If you've have an egg share, please take the carton from the cooler that is labeled with your name. If you haven't ordered the egg share - don't take any eggs from the cooler!
  • If you are having a friend pick up your box (which is great), please make sure they know the above rules.
  • Please carefully breakdown your box and return it to your pickup location each week. Because they are heavily waxed they aren't recyclable so we try and use them as many times as possible before they go to the landfill.
  • If you would like to move your box to a different pickup location, please make sure to make the change 1 week before the pickup you want to make sure it's captured correctly.
  • Also if you want to change pickup day's, make sure you are staying in the same week. The system will not deliver 2 boxes in the same week. So, if you usually pickup on Sunday you can change to the following Friday NOT previous.  

The Oxbow Box Project:


This CSA season we have asked local chefs, cooks & food bloggers to experience the Oxbow Box for one week. They will cook with it, photograph/video it, feed their families or dinner guests and then report back to us about what great things they did with our vegetables!

Click here to see the entry from Rowdy Cowgirl

and here to see the entry from Talk of Tomatoes

CSA Pick-up Locations:

Sunday
Ballard Farmers Mkt, 10am-3pm
Plymouth Church, 10am-1pm
West Seattle - Proletariat Pizza, 4-8:30pm

Tuesday
Carnation Farmers Mkt, 3-7pm
Alpine Integrated Health, 1-5pm
Temple De Hirsch-Sinai, 3-6pm
Mercer Is. SJCC, 2-9:30pm
Meg's in Wallingford, 3-7pm
The Greatful Bread, 5-7pm
Cafe Flora, 3-8pm
Bristlecone, 4-6pm
UW Burke Museum, 3-6pm

Thursday
The Grange Cafe, 5-9pm
Marigold & Mint, 3-7pm
Anny's in Montlake, 2-8pm
North Seattle CC, 4-7pm
Queen Anne - Kavana, 3-7pm
Temple De Hirsch-Sinai, 3-6pm
UW Hillel, 3-7pm

Friday
Madrona Farmers Mkt, 3-7pm
Cupcake Royale Blve, 2-8pm
Monica's in Columbia City, 3-8pm
Bellevue Hopelink, 3-7pm

This week @ Market:

Farmer Adam & and huge pile of carrots
Farmer Adam & our glorious carrots

You can pick up Oxbow's finest at the following markets around town:

You can also find our fabulous veggies at our friends' fabulous organic flower shop Marigold and Mint in the Melrose Market on Capitol Hill (on Melrose ave between Pike & Pine)!



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Here's how you break down your family share box. (The small share box is now much simplier!).

How to break down a box illustration
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