December Winter CSA

Its December already!

Alright, Thanksgiving is behind us.  Bittersweet at the farm, I must say.  While the holiday has a complex history, it is truly the time of year that we get to revel in the nourishment from the land.  Everything challenging about the season fades away and we get to enjoy the fruits of our labor.  These sunny days have been calm with happy fuzzy animals and a truly relaxed farm family.

If you hadn’t already eaten your whole CSA, we hope you made pumpkin pie, mashed potatoes, roasted carrots, Yum!  Did ya’ll get outside to burn it? A turkey trot perhaps?  We’ve been so stoked on the snow!  Today we’re welcoming a new milk cow at the farm.  Annie is a full Jersey from Cottage Grove.  There has been so much demand for the raw milk and lord knows we don’t want to short ourselves.  People always ask me what my favorite thing we grow is… Milk!  Definitely milk.

Ok, the biggest news really.  After 15 years we finally have Rainshadow Schwagg!!! Can you believe it?!  It’s positively embarrassing that it’s taken this long. We’ve got organic cotton t-shirts and sweatshirts and 4 styles of hats.  Pretty bitchen really.  I’m going to load it all up and give ya’ll first crack at it, at cost. We’ll have the square and the cash box.  After you grab your veg, check out the flatbed of the pickup and see if anything suits ya!
T-shirts are $15
Sweatshirts are $45
Hats are $15.

Please let us know if you have any questions and we will see you on Thursday in Sisters and Bend or Friday (11-5) and Saturday (9-3) at the Farm Store!

~ Sarahlee and the Farm Crew

Pick Up Reminder

Don’t forget that we do the Central Oregon triangle on the first Thursday of the month and timing is everything.

We will be:

  • In Sisters near the Fir Street Park: 3-3:15 pm
  • In Bend at the Deschutes County Main Services building parking lot (1300 NW Wall St): 4:30-5:30 pm. Look for the black truck and trailer in the Northeast corner.
  • If you signed up for a Farm Store pick up, we will see you Friday (11-5) or Saturday (9-3) at the Farm Store, 71290 Holmes Rd.

If you can’t make your Thursday Sisters or Bend pick up LET US KNOW! You are always welcome to come pick up on Friday or Saturday following the first Thursday of the month at the Farm Store. If that doesn’t work, please reach out and we can work towards finding an alternative day at the Farm Store!

Farmers think about summer in winter and winter in summer………

We planted the Siberian Kale in August.  Gotta have that on the schedule.  Lord knows, wouldn’t think about it when its 100 degrees and smokey.  Now, here we are snuggled up and PLANNING.  Seed catalogues are so freaking sexy.  Cleaning our own seeds sounds really sexy, but it’s cold and dusty.  We’re doing a whole lot of that.  Anyway, culture around this Rainshadow CSA is to sign up at the last minute.  Fine.  But if you wanna make a farmer feel good, put your name on the list with a lil downpayment and we get real psyched about feedin’ ya!

Farmers think about summer in winter and winter in summer………

We planted the Siberian Kale in August.  Gotta have that on the schedule.  Lord knows, wouldn’t think about it when its 100 degrees and smokey.  Now, here we are snuggled up and PLANNING.  Seed catalogues are so freaking sexy.  Cleaning our own seeds sounds really sexy, but it’s cold and dusty.  We’re doing a whole lot of that.  Anyway, culture around this Rainshadow CSA is to sign up at the last minute.  Fine.  But if you wanna make a farmer feel good, put your name on the list with a lil downpayment and we get real psyched about feedin’ ya!

A bit of inspiration

The Siberian kale is just my favorite green on the farm.  I eat it every single day.  I just chop it up nice and thin in ribbons.  Then drizzle the olive oil, balsamic, and a touch of maple syrup on there with a little salt and pepper.  Give it a toss and enjoy.  No massaging or frills.  Just deep winter folic acid.  Yass!

Potatoes!  We’ve got this crispy potato down!  Chop em up and boil them until they are soft.  Then pour the water off and violently shake them with the lid on to bust them up.  Spread them out on a sheet pan, drizzle with olive oil and salt and pepper and bake at 450 degrees.  Give them a flip after 20 minutes.  Then another 10.  Then a little rest on the counter for the crisp to settle in.  Make sure there is just one layer on the sheet.  If they’re piled they won’t crisp.

What are ya’ll doing with the veg and/or meats??  Shoot me an email and I’ll share it with your fellow eaters.  The magic of the crowd source.