Welcome to fall! (Fall, Week 1)

Posted on November 7, 2006 by Oakhill

Meet this week’s vegetables:

  • Broccoli—Have you made a quiche or frittata yet this fall? Saute broccoli, leeks and cauliflower for a filling. Serve with a simple dressed salad as a light dinner or lunch.
  • Leeks
  • Potatoes—Russian banana fingerlings
  • Bok choy—An easy yummy bok choy dish: quickly stir fry chopped bok choy until tender. Stir into prepared rice (brown or wild for tastiest flavor) and then season with soy sauce. Makes a great side dish with roasted chicken.
  • Mustard greens—‘Mustard greens’ generally refers to any number of greens in the mustards family (a large one that includes cabbages, turnips, etc.). We’ve grown two families of mustards, those originating in Indian and Japan. Your bunch should contain a mix of many different colors and varying flavors. I’ll let Alice Waters (of Chez Panisse) describe how she uses mustards in her famous kitchen: “We usually use fresh red mustards greens and cook them in the same ways we cook kale, chard, and broccoli raab—often just wilted, alone or combined with other greens, and then wrapped in prosciutto and served as an antipasto; or dressed and served alongside grills, braises, and stews.”
  • Lettuce
  • Cauliflower—We find that cauliflower goes well with curry dishes: try combining curry, cooked cauliflower, braised mustards greens, chickpeas, and basmati rice.
  • Daikon radish—A simple fall soup idea: simmer thin sliced daikon, bok choy and udon noodles in an Asian inspired broth.
  • Cabbage
  • Beets

    • Welcome to fall!

    Or should I say winter? Or should I say the rainy season? After five months with little to no rain, this last week has been a shock for everyone. Us included. Those of you who keep up with our blog probably saw the photos of us quickly re-roofing our new shed on our new land.

    I’m sure that you all have similar stories from this week—realizing you left a car door open, have a new leak in your roof, or a very muddy puddle between your front door and the driveway. Yes, this has been (and continues to be) the first true test of our Oregon winterization.

    Fitting then that this should also be the first week of our ‘fall share’ season. Welcome to those of you who are joining us for the first time this week, and welcome back to our summer season members. Even with the recent drenchings, we are excited about the next six weeks of vegetables. Between our storage veggies and the plants in the fields, we should have a delicious variety of cooking greens, winter roots, onions, and more.

    We imagine this will be your first experience eating seasonally in the fall/winter for many of you. As we have through the summer, we will continue giving out serving suggestions and recipes each week to help you navigate (and enjoy!) the new combinations of flavors. (If you’re just joining us now and would like the earlier suggestions and recipes, check out the old newsletters we’ve posted on our farm blog.)

    In the meantime, stay as dry as possible. Keep yourself healthy (eat lots of vegetables!). And, enjoy this week’s vegetables!

    Your farmers,

    Katie & Casey Kulla
    Oakhill Organics

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