Time for a big update for this year’s CSA! We have figured out the rest of the year’s season details, and we are adding another 20 weeks on to the end of the 20 weeks we’ve already signed everyone up for!
As we shared in last season’s final newsletter, Casey has been accepted to Willamette Law School for the fall. He’ll be starting in their part-time program, because he’d like to continue farming as well. We’re so grateful that this wonderful option exists so close to our home and farm! But even though we knew technically the part-time program will provide time for him to farm, we wanted to get more details before extending the season that long — specifically, would any of his necessary classes conflict with CSA pick-up? He got in touch with the school recently and learned that he will have several options for his schedule, so we now feel comfortable that it will indeed work, and we are feeling very enthusiastic about the next 38 weeks of CSA veggies.
We hope that you feel excited about this news too! For our existing CSA members, we’ll have a easy form for you to fill out at pick up, or here’s a quick and easy way to extend your season through the end of the year right now:
Yes, I want to extend my current CSA season through Oct 18 (40 weeks total)!
Since the season will now be twice as long, your total price will be twice as large as the winter/spring season you originally committed to. If you are making ongoing payments, the subsequent payments will be the same cost as your first one, and they will be due on March 29, June 7, and August 16. As usual, I will email everyone a payment reminder and statement about two weeks before each payment is due.
If you are not yet signed up for this year’s season at all, you can also do that now via the slightly more extensive sign-up form found here.
As we work through the season, we are going to make one change to how pick-up works to help better accommodate the changes in our family’s commitments. We are going to change the CSA pick-up window of time back to our previous 3:30-6:30 pm on Thursdays. We had extended it a few years back because we were doing a lot of other sales of meat and eggs at pick-up and thought having a longer window would help us handle the volume of transactions we were doing. At this point, it seems like most people can make it in that slightly more narrow window of time.
We’ve already changed the time on the website so that new members will have that in mind, but will officially make the change at the halfway point of the season (June 7) so that current members have time to adjust their Thursday rhythms if needed. Please talk with us if you have a schedule conflict so that we can brainstorm possible solutions. We’ve been known to be creatively flexible in surprising ways in the past.
As I said, we are filled with enthusiasm for these coming weeks and months of delicious locally grown organic produce! Recently sown early crops are already coming up in the greenhouses (as seen in the photos above), and it feels like spring is just around the corner. We’re finalizing our crop planning for the season and beginning to order seeds. This is always a very exciting time in the season, when we are refreshed from our winter rest and looking forward to the fun work of sowing and planting. Every year, it feels like a gift to be direct witnesses and participants in the miracle of spring and summer’s growth. It is with joy that we grow and harvest for you, our community of eaters. Thank you for your continued support and eager cooking and eating!
Let us know if you have any questions about the season! And, enjoy this week’s vegetables!
Your farmers, Katie & Casey Kulla
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Meet this week’s vegetables: Remember to check the last two week’s newsletters for lots more winter recipes and serving suggestions!
- Spicy sauerkraut — Casey made a big batch of his famous seasonal ferment! This one has cabbage, chili peppers, beets, sunchokes, garlic, kale, winter squash, and carrots. To make sure everyone gets a taste, it will be limited to one item per household. If you want some, please bring a clean jar to take it home in! Or, else we can serve it to you in a doubled up plastic bag. Refrigerate!
- Seasonal salad mix
- Spaghetti squash — We have fallen in love with spaghetti squash over the last two years, ever since we found a foolproof delicious way to prepare it (thanks to CSA members! You all give the best cooking suggestions!). Cut the squash in half lengthwise. Remove seeds and pulp (they are easy to scoop out with a spoon) and put in a baking pan cut side up. Drizzle the squash flesh with olive oil and salt and then bake at 350° until it’s soft all the way through. Cooked this way, the spaghetti squash should be cooked but easy to pull out with a fork in the long “threads” that make it a perfect substitute for pasta spaghetti. We like to add more butter while it’s hot and then salt it and either eat it as a side dish or top it with more cooked veggies and/or meat or whatever! Red sauce is great too, of course!
- Marina di Chioggia winter squash
- Butternut squash
- Pie pumpkins