Week 26: November 28th

Three More Weeks of Food!

In years past, we have always ended our Harvest Basket season the week of Thanksgiving, and then offered optional December Shares to people who wanted to continue for another few weeks of produce. This year, by popular demand, we decided to extend the entire Harvest Basket season into December (an overwhelming majority of you said YES, feed us a few weeks longer, in our end-of-season survey last year).


As a result, there are THREE more weeks of produce coming your way: this week (11/28), next week (12/5), and the week after that (12/12). The LAST Harvest Basket delivery will be the week of December 12th: 12/14 for the Farm and Coos Bay, 12/16 for Port Orford, and 12/17 for Bandon.


Please mark your calendars and enjoy the last few weeks of seasonal, hearty food!


In your share this week:

  • Leeks
  • Carrots
  • Escarole
  • Pac Choi
  • Hakurei Turnips
  • Beets
  • Kohlrabi
  • Spaghetti squash


Kitchen Tips

Don’t forget to visit the Recipe Wizard to find ingredient-specific recipes, or go to the Recipe Exchange if you have a recipe you’d like to share with everyone!


Please note: all of our produce is field-rinsed, not washed. We recommend you wash all of your produce before eating it.



The frilly lettuce-like head in your tote this week is escarole, a member of the chicory family (think radicchio, frisee, dandelions, etc.). They are a hardy green, but unfortunately took quite a beating in last week’s hail and rain. We have harvested the best of the lot for you this week, but you may have to trim off some leaves that are less lovely.


How to enjoy it? I like to use it just like lettuce, but be forewarned that it is slightly tougher and a bit more bitter than lettuce. Last night I made a salad with a head of escarole (washed and spun dry), fresh sliced pears, grated pecorino cheese, and a maple syrup vinaigrette. The semi-sweet of the pears and the dressing are a great compliment to the flavor of the escarole. Here’s my dressing recipe:


Into a blender:

½ cup olive oil

2 Tbs. red wine vinegar

1 heaping tsp. Dijon mustard

1 ½ Tbs. maple syrup


Blend until creamy and emulsified, then dress your escarole salad up. It’s fine to dress it 10 minutes in advance of dinner….the dressing helps soften the escarole to perfection.


Farm Fact of the Week

Strawberries might be the farthest thing from your mind right now, but they are forefront for us. This week we started planting the 4,000+ strawberry crowns that will be producing fruit for you by June of next year. We plant Seascapes, a variety that bears fruit all summer long, and unlike most berry growers in Oregon, we plant our new crowns in November/December (California-style!). I’ve found that our winters are mild enough that the new plants can get established during our winter and will start producing at least a month sooner, compared to spring-planted crowns. We are putting in another 9 beds of strawberries, which means there will be ample fruit in your Harvest Basket next year, and for U-pick and for special orders.


We are infinitely grateful for the week of sun that is coming our way; it will make the planting a whole lot easier and less muddy!