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Week 21 from Valley Flora!

  • Fennel - I love fennel all the time, but especially in the fall when the bulbs get extra juicy, fat and sweet. This is the last fennel you'll see this season - sniff - so enjoy it to the max, or if you haven't learned to love it yet give it to someone who has!
  • Beets - Mixed Red, Gold and Chioggia
  • Kohlrabi - This is our giant fall variety, and the best tasting of all our kohlrabi. Their huge size can be intimidating, but underneath that tough skin it's tender, crisp and sweet. I prefer eating kohlrabi raw as crudites or in salad form like this: Kohlrabi will store, topped, for months in the fridge. Remember, you can also use the leafy tops like kale if you want to aim for zero veggie waste in your kitchen.
  • Leeks
  • Carrots
  • Sweet Peppers
  • Mini Daikon Radishes - I'm extra excited about sharing these daikons with you this week. We trialed them last year and loved them: great flavor, striking colors, awesome size, and they store (topped) in the fridge for months. For years I've been disappointed by regular radishes and have been looking for a subsitute to put in the fall Harvest Baskets. I tried growing regular daikons a few times but they were always too inconsistent and variable to be practical for the CSA. There are three varieties in your bunch this week: red with white interior - the mildest of them all; hot pink with fuschia interior - awesome color with some spicy kick; and purple with a puple-starburst interior - similar in spice to the pink ones and extra juicy. If you don't like spice, peel them cuz all the heat is in the outer skin. We've been eating them raw, sliced up in rounds to showcase their beautiful insides. Daikons are also the cornerstone of traditional Korean kimchi; if you want to pickle them you might start with this simple recipe:
  • Sugar Pie Pumpkins: This is a pie pumpkin with superpowers: it makes great pie, but it is also filled with hull-less seeds that you can roast into delicious pepitas! Every other pumpkin variety in the world only does one or the other: pie or seeds. Either way, you end up tossing the seeds out or you toss the meat out. We hate waste on the farm, so when I learned that this variety does both, and does them both well, I was sold. To roast your seeds, scoop them out, rinse them off, pat them semi-dry, toss them with a little salt (and olive oil if you want, but not necessary), and roast at 300 in the oven until lightly browned, stirring now and then. And you could be baking your pumpkin at the same time to make that homemade pie.....

On Rotation:

  • Broccoli
  • Lettuce

A Big Shift

If you've been paying attention to the weather forecast, you might imagine that life is starting to look a little different for us on the farm. The produce this week is full-on Fall: radishes! leeks! pumpkins! kohlrabi!. But our to-do list is shifting radically as well, paring down to the essentials of harvest, packout and delivery, with far fewer tasks to attend to in the field. The crew switches to a four-day work schedule this week, something we all celebrate after so many months of full on, more than full-time farm hustle. We have a few big projects still ahead of us - like planting all 10,000 strawberry crowns for next year's berry patch - but for the most part the farm is tucked in, cover cropped, and ready for the change of seasons. It's great to be able to take a deep breath and feel it ease up, knowing that many of the seeds we sowed and tended over the season are still to yield all kinds of seasonal bounty between now and December. In the coming 7 weeks you'll see purple cauliflower, neon green romanesco, green and purple brussels sprouts, hakurei turnips, three kinds of cabbages, lots of potatoes, four more kinds of winter squash, fat white parsnips, alien-looking celeriac and hopefully some celery (it's been misbehaving this season and I'm hoping the cool, wet weather will snap it out of its hissy fit). Plus, maybe even a few other surprises that we're trialing in the field this fall. Stay tuned and keep on picking up your produce each week. This last chapter is one of the tastiest, weirdest, and most fun of the CSA season. 

Enjoy the real Oregon rain!


How to Shop our Farmstand this Season!

The Valley Flora Farmstand is open every Wednesday and Saturday from 11:30 to 2:30! 

Our farmstand is primarily pre-order, with the occasional odds and ends available for drop-in shopping. We use a web platform called Local Line that allows you to place your order from our webstore. We then custom harvest and pack your order and have it waiting for you on your farmstand pickup day. 

If you’d like to shop with us and haven’t registered an account with Local Line, it’s quick and easy. Simply go to and follow the instructions to set up your account. Once you do that you will begin to receive our twice weekly availability emails, every Monday and Thursday morning, with a link to our “store.”

You can also go directly to our Local Line store to check it out:

Thanks for eating locally and supporting small family farms!



Strawberry U-Pick is Closed for the Season

Fall weather has had the final say after a long and glorious berry season! Thanks for picking - and eating - all those strawberries this summer!

In the coming weeks we'll be busy planting our new strawberry patch for the 2022 season, AND we were also able to keep a section of our 2021 patch in place, which bodes well for early berries next spring.* 

* If the weather cooperates (the universal caveat in farming....:)


Order Farmstand Produce through our NEW Online Store!

Our Summer Farmstand season kicks off on June 2nd! If you'd like to get fresh, seasonal produce straight from the farm this season, read on!

  • Anyone is welcome to shop our farmstand. You do not need to be a CSA member and there is no waiting list to join.
  • Farmstand produce will be available by pre-order every Wednesday and Saturday from June 2nd through December.
  • Pickup will be at our original farmstand location, at the shed by the bridge, between 11:30 and 2:30 every Wednesday and Saturday. When picking up your order, please wait in line at the gate until you are called in to be served. Masks are required.
  • We are using an online sales platform called Local Line for farmstand orders.
  • If this is your first time ordering our produce through Local Line, you will need to register a new account with Local Line before you can place an order. Here's how (it's easy):
    1. Go to to view our store.
    2. Click "Register" on the right side of the page.
    3. Set up your account by providing your email address, password, name, phone number and address.
    4. Accept the terms and conditions,
    5. Click the green button, "Creat Your Account"
    6. Start shopping!
  • The ordering window for our Wednesday farmstand opens on Thursday morning by 9 am until Sunday night at 11:59 pm. Farmstead Bread is available on Wednesdays only. If you are not a bread customer and can come on Saturdays, we recommend ordering for Saturday pickup because there are fewer pre-order customers that day and the produce line will be shorter (and some items that have inventory limits will be more available).
  • The ordering window for our Saturday farmstand opens on Monday morning by 9 am until Wednesday night at 11:59 pm.
  • There is a $20 minimum on orders. The "Place Order" button will not appear until you have met the $20 minimum.
  • We will send an email with a link to our updated store to everyone in our Local Line farmstand customer base every Monday and Thursday morning. You won't receive that email unless you have registered for a Local Line account as described above.
  • You can always access our Local Line store by clicking the "Order Farmstand Produce" button on the left sidebar of our homepage, following the link below, or going directly to

Thanks as ever for your support of the farm and your passion for eating local, seasonal produce!

Shop the Valley Flora Store for Farmstand Produce Now!

Valley Flora - Growing Good Food for Local Folks

Valley Flora is a mother-and-two-daughter collective nestled on the banks of Floras Creek near Langlois, Oregon. Together, we grow hundreds of varieties of vegetables, berries and fruit to feed our local coastal community year-round. Our farm was founded in 1998 with a deep commitment to ecological and organic farming practices and our passion is growing good food with an eye towards the artful. Our love of this beautiful valley – the fertile loam and the river that runs through it - inspires us to farm with the next generation in mind, and the next. We rely on crop diversity, compost, cover crops, and crop rotation to keep our farm healthy and thriving both above and below ground. With the help of our draft horses, a handful of fantastic employees, and one little tractor, we are grateful to call this our life and our livelihood. We love what we do - so much you can taste it!


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