http://www.katu.com/news/local/Urban-farming-Fresh-produce-in-the-city-139701423.html

You’re invited to a little workparty this Saturday morning (1/28) 9:30am-12:30pm.  Projects may include:
- spreading woodchips
- taping up the ripped greenhouse plastic
- building garden boxes for the children’s garden
- working on the roof on the outdoor classroom structure

Please let me know if you are able to join us.  And if so, if you have any tools you could bring (ladder, drill, wheelbarrow, shovel/fork/rake/etc for woodchips, gloves….)

I’ll have some snacks!  Oh and feel free to spread the word — just have folks RSVP to me.

Thanks, Matt.
503-310-5766

If you’re part of the season extension share, I’ll be sending out another email with the logistics for that.

In your last CSA share pickup of the regular season:

- winter squash – 3 "delicata"
- collard greens – 1 bunch — cook these for longer than kale to really get them nice and tender
- escarole (a chicory) – 1-2 heads of "blonde full-hearted"
- salad turnips – "tokyo cross" 1 bunch
- potatoes – ~2.5 lbs "bintje"
- parsnips – about 6 roots – these are saved seed from my friend Henry – Parsnips are one of my favorite vegetables in the fall/winter. Try roasting them in the oven with some olive oil and salt.
- leeks – 3-4 "blue solaize"
- carrots – ~3 lbs of "Danvers"
- brussel sprouts – 3 half stalks "Nautic" – we roasted in the oven with some olive oil, salt, and pepper. mmmm

Remember you can always share recipe ideas here: www.cullyneighborhoodfarm.org/recipe-share

Thanks again for supporting resilient local agriculture! We’ll be in touch next year to see if you’re interested in another season of CSA.

Your farmers,

Matt & Michael

My apologies for the tardiness of this note.

In your share this week:
- Chard – 1 bunch
- Rutabaga – small amount – the bugs got into these and we had to cut off significant portions of them
- Frisee – 1 head "bellesque"
- Cauliflower – ~1.5 lbs "cassius"
- Beets – 1 bunch with greens – (hint: you can add the greens to your chard for more cooking greens)
- Radishes – 1 bunch "hong vit" with their edible greens
- Salad turnip – 1 bunch "tokyo cross"
- cilantro – 1 bunch
- Celeriac – 2 bulbs
- winter squash – 1-2 "buttercup" depending on size
- Shallots – "Ambition" ~1.5#

Buttercup Squash

Buttercup Squash are part of the Turban squash family (hard shells with turban-like shapes) and are a popular variety of winter squash. This squash has a dark-green skin, sometimes accented with lighter green streaks.

Has a sweet and creamy orange flesh. This squash is much sweeter than other winter varieties. Buttercup Squash can be baked, mashed, pureed, steamed, simmered, or stuffed and can replace Sweet Potatoes in most recipes.

Matt Gordon
503-310-5766 cell

Apologies for not sending out an email last week. I was in California. From here on out, we may have weeks when there will be no surplus from our CSA and we will not send out an email (except if we have an ongoing delivery agreement) As always, Get your phone, email, or text order in by Monday Thursday at midnight for a Tuesday by noon delivery and by Thursday at midnight for a Friday before noon delivery.

Last chance for eggplants and peppers!

Eggplants (a mix of large dark purple, longer japanese types, egg shaped "nadia, prosperosa, listada de gandia") , up to 15 lbs.–$2.50/lb

Sweet Peppers ("Jimmy Nardello" (long, red) and "Gypsy" (orangey red, classic bell shape)), up to 25 lbs, $3/lb

Carrots ("nelson") up to 25 lbs.–$2/lb

Radishes, "Hong Vit" (for radish tubers or as cooking/salad greens), up to 10 lbs–$4/lb

Cabbage, "Gonzalez" up to 15 heads, 1.50$/head

Garlic Chives/Chives-$8/lb, up to 8 lbs

Marjoram, Oregano, Sage-$3/oz, up to 12 oz

Thanks,

Michael

- onions – 2 valencia yellow spanish onions, 1 red wing onion
- cauliflower – ~ 1.0 lb "cassius"
- eggplants – 2 nadia, 2 diamond/prosperosa
- escarole – 1 head of "blonde full hearted" – delicious salad from this chicory
- radishes – 1 bunch of "hong vit" with edible greens (salad or cooked)
- salad turnips – 1 bunch of "tokyo cross" – cook those greens! we’re giving the kale and chard a chance to regenerate this week.
- potatoes – ~2 lbs of "bintje"
- carrots – ~2.5 lbs "danvers"
- dill – 1 bunch
optional — sweet peppers, hot peppers, green tomatoes

Only 2 more weeks of the regular share! It’s been quite a ride for us this first year. Thank you all for coming along with us. We hope you enjoy these last few weeks. You should be seeing some winter squash, rutabagas, and leeks before the end.

I’m curious how folks did with the celeriac…. Any great experiences or recipes? Please post! www.cullyneighborhoodfarm.org/recipe-share

Here are 5 ideas for celeriac (celery root):
http://www.seasonalchef.com/recipe0407a.htm

The salad with apples at the bottom looks really good.

As you can see from these recipes, you can cook celeriac or eat it raw. It is great for soups or grated fine in a salad.

what are you doing with your share veggies? post on our recipe page here!

see you next week, Matt & Michael.

- onions – 2 Valencia (sweet spanish)
- kale – 1 bunch ‘lacinato’
- zucchini – 1-3 depending on size – They are really done now and out of the field!
- cucumbers – 1-2 smalls depending on size – Same as zucchini — say goodbye for the season to cucumbers.
- cabbage – 1-2 heads depending on the size (‘gonzalez’ is the round one, ‘early jersey wakefield’ is the conical one)
- peppers – 6 or so ‘jimmy nardello’, 2 ‘gypsy’
- eggplants – 4 of various varieties (at least 2 ‘nadia’ – the standard style)
- tomatoes – about 0.9# – they are slowing way down
- Chicory Frisee – 1 head of ‘maraichere tres fine’ – this is a salad green in the family known as the chicories. You will be seeing several other varieties within this larger family from here on out.
- Arugula – ~0.15# each
- Cauliflower or Broccoli – little bit
- Carrots – about 2# each
- potatoes – about 2.5# each of either ‘Austrian Crescent Fingerling’ or ‘yukon gold’
- Basil – about 0.4# each — this is the very last of it. As you can see it started to get a little brown, but if you make pesto with it, that should be ok, or you can pick through it.

Welcome to the Chicories!
Our head lettuce is done for the year, and now salad greens known as Chicories are in season. These include frisee, escarole, and radicchio. You will see a few types of frisees and escaroles through the last few weeks of the CSA. And if you are signed up for the season extension share, there will be some radicchios. They are all basically cold hardy slightly bitter salad greens. Though they are commonly served raw in salads, some of them are good as a cooked vegetable as well. Here is what www.gardemanger.com has to say about Chicories — (Note: they refer here to the chicory frisee as "curly endive" – same thing).

CHICORY and ENDIVE
These two kinds of lettuce are cousins from the same botanical family. Although they come in a variety of shapes, sizes and colors, they do have a couple of characteristics in common. They all have a hearty texture, and are bitter in taste. The major groups in this category are:
Belgian Endive
Curly Endive
Escarole
Radicchio

Belgian Endive is also known as French Endive and Witloof. The name Witloof is derived from the name of the root from which the Belgian Endive is grown and harvested. Witloof Chicory is planted in early summer and is allowed to grow until late fall. At that point, the Witloof is harvested for its leaves to within one inch of the root. Then the root is dug up. The roots are then planted in moist soil in a cool dark place like a basement, cellar or cave. The Endive sprouts from the root and is allowed to grow for about 3-4 weeks. It is harvested when the head reaches 5-6 inches tall. Each Witloof root produces one Belgian Endive. The leaves are white with yellow tips and have a bitter flavor. There is another variety of Endive which is red tipped. This type has the same texture and taste as regular Belgian Endive. When receiving Endive be sure it is not browned or blemished. The endive is shipped in dark paper which protects the endive heads from light. It is then wrapped in plastic to protect it from air and finally boxed. Belgian Endive can be served on its own with a strong nutty vinaigrette, combined with mixed greens or used as a garnish for salads or appetizers.

Curly Endive is also known as Chicoree Frisee. There are dozens of curly endives all with long histories of use in everything from salads to coffees. The varieties we are most familiar with are Chicory and Baby Frisee.

Chicory forms a low growing head of curly leaves which range from yellow at its heart to dark green at the leaves tips. Chicory is usually added to mixed greens to give a bitter flavor, or can be used with other bitter greens to create a bitter green salad which is classically served with a blue cheese and nutty vinaigrette.

Frisee is a baby curly endive. It is yellow at its base, with touches of pale green at its tips. Frisee has frilly leaves and sturdy crisp ribs that add lift and texture to baby green salads.

Escarole is also known as broad leaf endive. Escarole is similar in flavor to chicory or curly endive. It has broad flat leaves rather than the curly ones and is dark green.

Radicchio looks like a brillant red cabbage. This red chicory is a beloved lettuce in Italy and was grown primarily in a small regions around Verona and Treviso. Radicchio has gained popularity in American salads for its unique, tangy, bitter flavor as well as its beautiful red color. Radicchio can be used as a garnish on composed salads or appetizers or as an addition to mixed greens. It is seldom served on its own.

Thanks to everyone who’s told us if they want a season extension share or not — for those who haven’t yet responded, I’ve just sent an email asking you to let us know. If you weren’t sure whether you wanted a Full or Half share, please feel free to ask any questions about it, and then let us know as soon as you can. Thanks!

-Matt & Michael.