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Baby lettuces shining in the morning sun

Come to the farm and get your hands DIRTY! 

Our mission at Oxbow, beyond growing awesome vegetables, is to educate people on the importance of environmental stewardship and healthy food, and to reconnect them to the land and their local, sustainable food supply. In order to do this we want to get folks on the farm to learn, play and get their hands dirty. We have LOTS of fun planned this season, check it out!

Beet Generation Kids & Adult Farm Tours

  • Saturday August 4th & Sunday August 26th from 10am to 2pm.
  • Kid’s tour at 11am & Adult tour at 1pm Tour cost is $5/person, CSA members are FREE!
  • Our farm stand will be open so you can purchase extra veggies to take home.
  • Bring a picnic and enjoy lunch in the Children’s Garden.

U-Pick raspberries!

  • Saturday August 4thfrom 10am – 2pm
  • Raspberries are $3/lb. CSA members get first lb free!  
  • Please bring  gloves for safe picking and containers to take home your bounty.
  • Bring a picnic and enjoy lunch in the Children’s Garden.

CSA Farm-Work Day

  • Sunday August 19th from 10am – 2pm.
  • Come work on the farm for 2 hours – weeding , mulching or possibly harvesting, from 10-noon.
  • Bring a picnic and enjoy lunch in the Children’s Garden.

Gleaning day

  • Sunday September 30th from 10am – 2pm.
  • We’ll glean produce from fields that are at their end of commercial value but still full of edibles. All the produce will be packed up and sent to local food banks.
  • We’ll glean from 10-noon.  
  • Bring a picnic and enjoy lunch in the Children’s Garden.

Our Pumpkin Patch opens to the public in October!

  • We’ll be open Friday, Saturday and Sunday’s from 10am – 4pm.
  • Come and explore in the pumpkin patch and harvest your jack-o-lantern.
  • Play in the Children’s Garden
  • Our Beet Generation tours for the little ones will be on Saturday and Sunday @ 11am.
  • Get more veggies from our Farm Stand.

Our annual Harvest Party is Saturday October 13

  • This Salmon Roast and Pot-luck is for CSA members only!
  • Bring a potluck dish and enjoy the day on the farm w/ the farmers, interns and crew.
  • Harvest and take home your complimentary jack-o-lantern.

Our first annual Harvest HoeDown

  • Partner to our Spring SowDown and will be Sunday October 14th from 10am – 2pm.  
  • We’ll have lot’s harvest activities and learning booths.  
  • Admission is $5 per adult, kids are free.
  • Bring a picnic and enjoy lunch in the Children’s Garden.
Looking forward to seeing you on the farm!

Luke, Adam, Sarah, Megan, Yolanda, Tino, Valentin, Julio Cesar, Mariana, Mike, Alice, Bjorn, Siobhan, Amy, Nate, Linda, Dana, Deb, Shira, Pearl & Sweet-Cheeked Emuna!

The Skinny on your Veg

Oxbow cabbages
We grow 3 varieties of cabbage here at Oxbow: Early Jersey Wakefield (on the right), Savoy (on the left) and Red (that purple one in the middle). Early Jersey Wakefield is super tender especially early in the season. It is an old, standard variety and is cone shaped. EJ Wake is awesome in slaw or in a quick stir fry, and is a great choice for making sauerkraut (more in a minute). Savoy is crinkly (or "cwinkewey" as one of our favorite future farmers would call it) and excellent in salad or slaw. Savoy’s leaves are also great for stuffing and baking or making roll-ups with the raw leaves. Not the best for kraut though, it gets soggy. Our classic Red Cabbage on the other hand is great for kraut and for slaw. Really they’re all awesome for slaw (awesome Slaw recipe to follow) and it’s the season for slaw, so enjoy that cabbage!
Cabbage is another member of the super nutritious brassica family – are you getting the sense that the brassica family could feed the world?! It is also a great storage green and will keep for 2 months or more, stored in a plastic bag in the crisper.

Carrots were originally grown for their aromatic leaves and seeds and today relatives of the carrot are grown for leaves and seeds – parsley, fennel, dill & cumin. But then some farmers, likely in the Middle East started growing carrots for their roots some 2000 years ago. Early cultivars were purple, red, yellow & white, not orange. We can thank the Dutch for orange carrots, they bred them this color as a symbol of the House of Orange and the struggle of Dutch independence in the 17th century.
Now carrots are one of the most eaten vegetables, certainly the most popular root! High in vitamin C, B6 and E, and beta carotene (from the orange pigment) which our bodies convert to vitamin A. Carrot are good raw, a great snack for kids – my 4 yr-old calls them “orange yums”. I also love them thinly sliced or grated in salads! But, cooking them increases their sweetness and opens up more complex favors, coking also increases nutrient absorption.
The best methods for maximum flavor are steaming, roasting or grilling.
Storage: Remove the greens as soon as you get home – root vegetables panic when they are pulled from the ground and want to go to seed so they directing their energy (sugars) to their leaves. Carrots will store for many, many months in the fridge, keep in a loosely closed plastic bag in the crisper for up to 6 months. Freshly harvested carrots have tender skins that don’t need to be peeled, just give them a good scrub. You only need to peel carrots that have been stored for a long time, where the skins have dried out.

This Week's Recipes

A classic slaw that is bright and vibrant, and doesn’t weight the cabbage down w/ mayonnaise. Great with any of our cabbages.
  • 1 medium cabbage
  • 1 large jalapeno pepper
  • 1/2 small red onion
  • 1 C loosely packed cilantro leaves
  • 4 T lime juice
  • 1 T red wine vinegar
  • 1/3 C olive oil
  • 1 1/2 tsp Maldon (or other) sea salt, plus more to taste
  • 1/2 tsp freshly ground pepper
  • large pinch of sugar
Quarter the cabbage through the core; cut out the core. Cut the quarters crosswise in half; finely shred, using a sharp knife. Place shredded cabbage in a very large bowl or pot (you will have about 5 1/2 quarts). Cut the red onion in half through the stem, peel and thinly slice. Cut open the jalapeño, discard the seeds and dice it fine. Add diced jalapeño, onion and cilantro to the cabbage and toss to mix. Sprinkle with the lime juice, vinegar, oil, salt, pepper and sugar, and toss to coat.
Let slaw sit for 1 hour, tossing occasionally. Drain; taste and adjust seasonings. Wait another hour. Serve at room temperature (or if you prefer, chilled).

This classic Venetian dish in the past was only prepared only on the feast days decreed by the Doge (Venice's ruler), and though one can now prepare risi e bisi at any time, the dish really shines only when freshly harvested baby peas are available. Note, this recipe calls for more peas than you will get in your box. You can pick up more peas at market. Or just use what you have, it will still taste fantatic!
  • Freshly shelled peas, approx. 3lbs more or less as you desire
  • One medium onion
  • 3 T unsalted butter, plus 1 T to finish
  • 1-2 T olive oil
  • Several slices pancetta, approx. 2oz
  • 1/2 dry white wine (optional)
  • 1 1/2 C short grained Arborio rice
  • 4 C green pea broth*
  • Handful of parsley, coursly chopped
  • 1/2 C freshly greated grated Parmigiano + more at the table 
*To make a simple green pea broth combine pea shells with 4 1/2 cups water and a pinch of salt. Simmer over low heat until you have a fragrant, green broth. Strain and return to the stove to keep warm while making the risotto.
Finely slice the onion and finely mince the pancetta. Sauté onion & pancetta in 3 T butter and olive oil. As soon as the onion turns golden add the rice and continue cooking, stirring constantly, until the rice turns translucent (3-5 minutes). Add white wine and cook until absorbed. Then add warm green pea broth one ladle at a time, letting each ladle fully absorb before adding the next. When the rice is half done, add the peas together with a handful of minced parsley. When the rice reaches the al dente stage, turn off the flame, stir in a chunk of unsalted butter the size of a walnut, and add grated Parmigiano. If you like it, freshly ground white pepper too.

From longtime Oxbow friend Nancy Hartunian
Nancy was a CSA member our first year – “The Year of the Summer Squash” as it came to be known. This recipe was one of her zucchini coping mechanisms. Kasseri cheese is a salty sheep’s-milk cheese; feta will work as a substitute. Recipe calls for oregano but feel free to use whatever fresh herbs you have on hand, or a combination of herbs.
  • 1 1/2 lbs zucchini (2 large or 6 small), coarsely grated
  • 1 tsp salt
  • 5 scallions, chopped
  • 1/3 C fresh oregano
  • 1/3 C parsley, chopped
  • 2 T grated onion
  • 1/3 C grated kasseri cheese
  • 3 eggs, lightly beaten
  • 3 T flour
  • Freshly ground pepper
  • Light oil for frying
Sprinkle zucchini with salt and allow to sit in a colander at least 20 min. Squeeze dry and mix in a bowl with the remaining ingredients except the oil. Season with salt and pepper.
Heat 1/4 cup oil in a nonstick frying pan, drop tablespoonful’s of the mixture into the hot oil, and cook until golden brown on both sides. Drain on paper towels. Serve hot or cold.

From The Herb Farm Cookbook by Jerry Traunfeld
Cilantro is super delicate and goes slimy in my fridge way to quickly! Turning it into a pesto is a super way to extend the herbs shelf life and add it’s awesome flavor to anything grilled! It also could become the base for a cilantro salad dressing, just add a little more juice and oil. Be sure to buy the dark green hulled seeds.
  • 1/4 C hulled pumpkin seeds
  • 2 C (gently packed) fresh cilantro leaves & tender sprigs
  • 2 cloves garlic, peeled
  • 1 T freshly squeezed lemon juice
  • 1 tsp seeded & coarsely chopped jalapeno
  • 1/2 tsp salt
  • 1/2 C extra-virgin olive oil
To toast the pumpkin seeds – pour into a small dry skillet and place over medium heat. When you hear a seed pop, shake the pan continuously until most of the seeds are puffed instead of flat. Pour the seeds onto a paper towel to cool.
Process the cooled pumpkin seeds with the remaining ingredients, except the oil, in a food processor until the mixture is finely ground. Stop the machine and scrape down the sides. With the machine running, pour in the oil in a steady stream and continue to process until the mixture is slightly creamy and fairly smooth. Taste and season with additional salt or jalapeno if needed.

Week #6:

Box Highlights:

  • Cabbage
  • Purple Carrots


  • Alice Waters' Coleslaw
  • Rise e Bise (Venetian rice & peas)
  • Zucchini Cakes w/ Kasseri & Herbs
  • Cilantro & Pumpkin Seed Pesto

This Week's Harvest:

Family Share

Week #6 family share
  • 1 bu Purple Carrots
  • 1 bu Baby Red Ace Beets
  • 1 head Cabbage *Farmer's choice 
  • 1 head Cauliflower
  • 2 heads Fresh Garlic
  • 1 bu Dino Kale
  • 1 Bolsa Chica Lettuce
  • 1 Lolo Rossa Lettuce
  • 1 Red Summer Crisp Lettuce
  • 1 Treviso Radicchio
  • 2 Zucchini
  • 1 bu Cilantro

Small Share

Week #6 small share
  • 1 bu Purple Carrots
  • 1 Cabbage *Farmer's choice
  • 1 bu Collards
  • 1 Lolo Rossa Lettuce
  • 1 Red Summer Crisp Lettuce
  • 1 lb English Shelling Peas
  • 2 Zucchini
  • 1 bu Cilantro

Fruit Share

  • 1lb Lapin Cherries
  • 1.5lbs Rainier Cherries
  • 1 clam shell Berries (Blue or Black)


  • The jam this week is Rhubarb
  • This week's sauerkraut is Curry Kraut (my personal fav)

Box Notes from your Farmers:

*Farmers Choice Cabbage means that the cabbage in your box will either be Early Jersey Wakefiled, Savoy or Red. Cabbages mature at wildly different rates, so it's neare impossile to know how many heads we'll be able to harvest from a bed before we actually get out there to harvest it. We will only send the freshest available and thankfully each type is absolutely delicious in its way.

A note on your berries coming this week. The plan is for blackberries, but these berries are delicate - which is why they're best eaten right next to the plant - so they berries toward the end of the week might get swaped out for blueberries if we run out of quality blackberries.

Finally a note on our broccoli last week. Some of you might have received ones w/ funky looking hollow stems - this is caused by a boron defficiency. This is a common problem hard to address organically. It is harmless to and is only in the stems

**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 first entry.

CSA Pick-up Locations:

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

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

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

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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