DIRT FROM THE FIELD:
It’s the last week of the CSA and my last message for you (maybe!), dear CSA members. Thank for supporting us for this a fantastic season. Thanks to you we have been able to grow delicious, organically-grown produce to share with the people of Wallowa County through the CSA program, the farmer’s market, restaurants, and grocery stores. It’s a dream come true, and we look forward to continuing next year. With your help, we can be even better, so please take the time to fill out our end-of-the-season survey. It should only take 15 minutes to complete, and it will help us plan for next season.
As this season draws to a close, we’ve been battening down the hatches on our greenhouse windows and securing row cover on late fall plantings for the winds of winter. Yesterday, the crew got to participate in a special fall event: garlic planting. This year we filled five beds with three rows of garlic spaced every four inches- that’s more than 40 lbs of garlic we look forward to harvesting and sharing next summer!
Tuesday afternoon we said good by to our crew leader, Jenny Monfore, who took off for a winter in Seattle. There, she will spend her time working as a massage therapist and landscaper, saving money and playing old time music before she starts her homesteading dream in the spring. Best of luck, Jenny, and thank you for being an amazing crew leader, musician, and friend!
THIS WEEK’S SHARE:
1 Head Romaine
1 Head Lettuce
1 Bok Choi
3/4 lb Stir Fry Mix
1 Green Cabbage
2 Winter Squash
1 Bunch Scallions
1 Bunch Radishes
2 lbs Potatoes
1 Bulb Garlic
Our last featured item is the humble potato. This tuber indigenous to the Andes mountains, but it has taken the world by storm and the largest exporters are now China and India. Fortunately, you don’t have to search so far afield and can eat BYG potatoes grown right here in Wallowa County. For our last featured recipe, I asked Beth to share the secrets behind her delicious potato salad. I hope you all enjoy it as much as I do!
BYG Potato Salad with Mustard Vinaigrette
Beth says, "I usually make this is large batches for catering jobs and so am not so precise with measurements for family scale. You'll have to play with proportions, but you want to capture the tanginess of the dijon and capers along with the freshness of the herbs. You can also substitute other herbs that you have on hand, but this is my go to combination. I also like to add other vegetables as they are in season - snap peas in the spring, green beans in the summer. You can even add some frozen peas (thawed) for any time of year. Enjoy!"
- 2 lbs potatoes
- 1/2 cup olive oil approximate
- 1/4 cup champagne vinegar approximate
- 2 cloves garlic minced
- 1 tbsp dijon mustard
- 2 tbsp capers
- salt and pepper to taste
- 2 tbsp parsley finely chopped
- 2 tbsp basil finely chopped
- 2 tbsp dill finely chopped
- 1/2 bunch green onion finely chopped
Cut potatoes into 1/2" cubes (or size of your choice). Put in pot, fill with water to cover potatoes. Add plenty of salt (approx 2 Tbs). Bring to boil. Cook until done. Drain.
While potatoes are cooking, in a bowl combine vinegar, olive oil, garlic, dijon mustard, salt and pepper, and capers. Whisk to mix. Season to taste.
When potatoes are cooked and drained, but still warm, add vinaigrette.
More CSA box ideas for this week from Cook with What You Have:
Have a wonderful winter!