Youth Farm CSA Newsletter
W H AT ’ S I N YO U R C S A BASKET Heirloom Tomatoes
C S A
W E E K
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Sweet Peppers
Farms of the Willamette Valley
Hot Peppers
Modern agriculture has lead to a few massive farms growing the food of the whole
By Youth Farmer Haleigh Patten
country, but that’s not all that the Willamette Valley has to offer. After going on
Eggplant
field trips every week to different local farms, we have gotten a look at all the options farmers have. So far, we have visited the Chemeketa Community College
Cherry Tomatoes Watermelon Cabbage Chard
Greenhouse, Zena Farm, Minto Island Growers and Pearmine Farms. Each has their own history, targeted market and general outlook. For example, Zena is an organic farm set up by Willamette University as a sort of gardening education program. Students work there and most of their income comes from selling their produce to Willamette's kitchen. On the other hand, Pearmine Farms is a 4th generation conventional farm of over 1,200 acres. They grow large amounts of sweet corn, broccoli,
cau-
liflower, beans and other crops which are then
Parsnips
shipped off to be frozen and sent to different supermarkets. Minto Island Growers is
Cipollini Onions
almost the middle man here. They are a large-scale organic farm that sells directly at different farmers markets and runs a large CSA program. Though each has its own way of doing things, they are all working towards the same goal of feeding people in their community.
From top to bo om: Zena Farm Minto Island Growers Pearmine Farms
Recipe of the Week Eggplant Curry Over Parsnip Rice 2 Japanese eggplant 1 Tbsp coconut oil (plus a little for coating) 1 yellow cippollini onion 1 clove garlic 1 jalapeno 2 parsnips
1 thumb-size knob ginger 1.5 Tbsp curry powder 1 tsp each of cumin seeds and sea salt 1 large fresh tomato 1 big handful fresh cilantro leaves
Preheat oven to 400 degrees. Cut eggplant in half lengthwise, lightly coat with coconut oil, place skin-side down on baking sheet. Bake for 20-30 minutes. Over medium heat, warm the coconut oil and sauté the onion, garlic, jalapeno, and ginger until soft. Season with spices. Chop parsnips into a few chunks and pulse in food processor into a rice-like consistency. Remove finished eggplant from oven and chop. Add chopped eggplant and tomato to pan with onion mixture; cook for another 5 minutes. Blend in food processor, serve over parsnip rice.
COMING SOON!
Tips and Tales Early Moonbeam Watermelon: high in
Husk Cherries - A member of the
lycopene, second only to tomatoes! It is very juicy
tomatillos family also know as “ground cherries.” Similar to a tomato in texture but tastes more like a pineapple. Can be eaten raw or used in salads.
Chard: great source of biotin which is not easily
and you can eat most of the rind too. stored in our bodies. Sauté the leaves and stalk. Parsnip: lasts up to a month in the fridge and a great source of fiber, vitamin C and folic acid. Black Krim Tomatoes: fresh, ripe tomatoes should not be stored in the fridge as they will turn tasteless and its flesh will begin to mush. Instead, store tomatoes at room temperature away from direct sunlight.
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Pounds Donated Year to Date:
2,604