2019 CSA Newsletter - Week 19

Only 2 weeks left in the CSA this season!!! We hope this has been a great experience for you, as it has been an incredibly rewarding first season for us at Heart & Spade Farms. There are many reasons I prefer a “market-style” share pick up for our CSA--over the course of the season we get to know our share members, and our members get a great opportunity to engage with their produce, their farmers, and their fellow CSA members. I am so grateful for your participation in our farm share program, and I hope you will be able to join us again next season. Additionally, if you have any feedback for us about how the CSA went for you, please let us know in our anonymous survey.



We’re in the process of closing up the farm for the season at Heart & Spade. This process involves mowing in or ripping out most of our main season crops like tomatoes, peppers, eggplant, parsley, squash, and more--it’s a ton of work! We then prepare the ground with hand tools or our two-wheeled tractor, and broadcast our cover crop seeds over the bare soil. Our winter cover crops this year are winter rye, hairy vetch, and fava beans (which regenerated from our early summer fava bean crop!) Cover crops are essential for preventing erosion during the winter & fixing the available Nitrogen in our soil for our main season crops next season! In March, we will mow our cover crops in & start again from scratch.



I have been so fortunate to have two wonderful dietetic interns, Lauren Angelo & Kianna Aumiller, from OHSU’s Graduate Program in Human Nutrition helping out for a two week rotation on the farm! These future dietitians are tough and helped do the bulk of our tomato & pepper removal last Thursday & Friday (including the challenging task of pulling the trellising system out of the ground).


Lauren is putting together an incredible food demo for our share pick up this Friday! If you are able, please stop by RLSB to pick up your share at 4pm to learn more about the nutrition content of your produce & sample a delicious recipe using this week’s share.



This week’s share contents:

Carrots

Beets

Parsnips

Butternut Squash

Dinosaur Kale

Leeks

Onions

Sweet Peppers (last round!)

Bob’s Red Mill Buckwheat Flour


Recipes:

Penne With Winter Squash & Bacon

Butternut Squash and Leek Soup

Braised Leeks With Parmesan (my favorite way to eat leeks!)

Maple-Glazed Roast Parsnips

Roasted Red Pepper Pasta Sauce


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28600 SE Orient Dr., Gresham 97080

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