this week in your csa share {october 16}

Welcome to week 20 of the P&C CSA!

Here’s what’s in the box:

  • Brussels Sprouts – Pop the sprouts off the stalk, sauté with butter or olive oil and bit of bacon if you’re into that sort of thing and enjoy! Or see the recipes below for more inspiration.
  • 3 Heads of Garlic
  • Red Onion
  • Carrots
  • Rutabaga – the rutabaga (aka Swedish turnip or neep to the Scots) is your friend.  Simply roasted with other root veggies is easy and tasty!
  • Butternut Squash – treat like other winter squashes, cut in half, scoop out the seeds, & roast at 400 degrees for 45 minutes until soft.
  • Sweet Peppers
  • Lettuce
  • Eggplant

This week you may have noticed that the share has taken a turn towards the cold hardy winterish vegetables.  Not to fear, this is what eating seasonably is all about!  In the spring we have greens, in the summer there are fruits, and the fall brings the bounty of the long-season yet cooler loving crops including magnificent rooty vegetables and sweeter hardy greens.  This week we bring you both rutabaga and Brussels sprouts, two vegetables that have been ridiculed by both children and grown-up children alike.  We believe this is due to false advertising and bad experiences with grocery store produce.  We know you’re daring enough to put those experiences behind you and give these two another shot.

Enjoy the veggies this week!

Your farmers,
Jeff Bramlett and Carri Heisler


Reminder: CSA Open House & Pumpkin Patch Event

We’ll be hosting an open house and pumpkin patch event at the farm tomorrow Sunday October 17th from 3pm to 5pm.  We promise farm tours, tasty snacks, and pumpkins of all sizes and colors!  We hope you’ll mark your calendar and plan to come out to tour the field and choose a pumpkin!

As a side note, there is a large farm down the road from us that offers the traditional ‘pumpkin patch’ experience including hay rides, a pumpkin cannon, corn maze etc.  Stop by to see us and check in on your vegetables in the field, than take the kids to the big pumpkin patch to round out the trip.  Here’s a link to their website:

Give us a call at (503) 999-7920 if you have any questions.

Directions to the farm from Salem:

Take Wallace Road north out of West Salem towards Dayton.  You’ll drive 14 miles or so up Wallace Rd, passing the Western Mennonite High School and the turn off for the Wheatland Ferry.  Eventually, you’ll see blue signs for “Heiser Pumpkin Patch” (another farm also on the island). Follow those signs, and turn RIGHT onto Grand Island Rd. Stay on Grand Island Rd as it goes over a bridge and drops onto the island. Stay STRAIGHT at the first four-way intersection on the island.  The entrance to the field is ¼ mile past the intersection and is on the RIGHT.  Look for our Pitchfork & Crow sign.



Recipe inspiration for this week’s vegetables:

Simply Roasted Brussels Sprouts

2 lb. Brussels sprouts, washed and trimmed
2 Tbsp. extra virgin olive oil
~ Salt and freshly ground black pepper to taste

  1. Preheat oven to 425 degrees.
  2. Toss Brussels sprouts with olive oil and season with salt and pepper.
  3. Arrange on a large baking sheet and roast until leaves have browned, about 30-40 minutes. Stir once or twice while cooking.

From via Marissa Lippert,


Brussels Sprouts for People Who Think They Hate Brussels Sprouts

  • 1 pound Brussels sprouts
  • 1 teaspoon salt
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon hot red pepper flakes, or to taste
  • 5 cloves garlic, finely minced
  • 1/4 – 1/2 teaspoon nutmeg, or to taste, preferably freshly grated
  • 1/2 cup freshly grated Parmesan cheeseTrim the ends off the Brussels sprouts and remove and discard any discolored outer leaves. If sprouts are large (more than 1 inch in diameter), cut them in quarters lengthwise through the stem end. If smaller, cut them in half.

Bring 2 quarts of water to boil, add salt and the sprouts. Boil the sprouts uncovered until they are just crunchy-tender, about 5 minutes. Do not overcook them. Drain the sprouts well.

Wipe and dry the pot and heat the olive oil in it. Add the red pepper flakes and garlic and sauté for 1 minute. Add the sprouts and nutmeg and sauté for another minute. Mix in the Parmesan cheese and toss the sprouts until the cheese melts.
From via Epicurious,


Carrots and Rutabaga with Lemon and Honey

  • 1 1/4 pounds rutabagas, peeled, cut into matchstick-size strips
  • 1 pound carrots, peeled, cut into matchstick-size strips
  • 1/4 cup (1/2 stick) butter
  • 1/4 cup fresh lemon juice
  • 3 tablespoons honey
  • 1 teaspoon grated lemon peel
  • 1/2 cup chopped fresh chives

Cook rutabagas in large pot of boiling salted water 2 minutes. Add carrots and cook until vegetables are tender, about 6 minutes. Drain.

Melt butter in large pot over medium-high heat. Add lemon juice, honey, and peel. Bring to boil. Add vegetables; cook until glazed, stirring occasionally, about 6 minutes. Season to taste with salt and pepper. Remove from heat. Mix in fresh chives.

From via Bon Appétit,


Butternut Squash and Rutabaga Puree

  • 4 1/2 pounds butternut squash, peeled, seeded, cut into 1-inch pieces
  • 1 cup (or more) canned low-salt chicken broth
  • 3 pounds rutabagas, peeled, cut into 1-inch pieces
  • 1/4 cup (1/2 stick) butter

Preheat oven to 400°F. Arrange butternut squash in single layer in 13 x9 x2-inch glass baking dish. Add 1 cup broth. Sprinkle with salt and pepper. Cover tightly with foil. Bake until squash is very tender, about 45 minutes. Drain squash. Transfer squash to processor.

Meanwhile, cook rutabagas in large pot of boiling salted water until tender, about 20 minutes. Drain. Add to squash in processor. Process until mixture is smooth, adding more broth if necessary.

Transfer squash and rutabaga pureée to heavy large saucepan. Add butter. Stir over low heat until heated through, about 5 minutes. Season with salt and pepper. Transfer purée to bowl. (Can be prepared 1 day ahead. Cool. Cover and chill. Rewarm over low heat.)

From via Bon Appétit,

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