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Yeah! Carrots are back!

We were super excited to be harvesting these beautiful, sweet rainbow carrots yesterday! Such a staple for many for weekly cooking I'm sure you've missed them as much as us! The wet springs really effected our first two rounds of carrot seeding, but at long last these beauties are here!

Also, we are excited to be offering a couple new add on shares for the fall and our Winter Share!
Lamb Shares: Pretty soon our lamb will be ready for sale, and we are offering a few bulk packages to fill whatever size freezer you may have. These will be ready the beginning of October. We have a Sampler Pack, Freezer Share and our whole lamb for sale. We will also be selling by the cut in October, this will be available pre-order. Sign up here
Apple Cider Share: This is an add on to our Winter CSA. Cider freezes great and is a wonderful treat to have through the winter months. You can purchase a half or whole gallon to come with your share box! Our apples are collected from surrounding home orchard and are not sprayed with any conventional pesticides. Contact us for more info our just sign up!
Winter CSA sign up in full swing! Lastly, but most importantly, if you want to continue to get our produce through the winter months sign up now for our Winter CSA delivery to Portland. We deliver shares very three weeks November through March (8 deliveries). Each share is designed for two adults or a small family and is enough produce to last for three weeks. For more info visit our Winter CSA page.

Folks are also starting to ask how many more weeks of our Summer Share, we've got 6 more weeks! Although this is the last share for Flowers, hope you enjoyed them this season! Last Summer Share is the week of October 24th!

Also, don't forget to come on up to the farm the week after Common Ground, Saturday, September 30 for our Apple Pressing Party and Potluck for CSA Shareholders!

Have a great week! Your farmers, Adrienne & Ken

This Week's Share:

Mesclun or Lettuce Heads
Rainbow Chard
Cilantro
Rainbow Carrots
Peppers or Eggplant
Onions
Tomatoes

Portland Winter CSA
$400 (8 deliveries)
November to March

Deliveries every three weeks through the winter.
Wide variety of fall storage crops mixed with fresh greens from our greenhouses.
Carrots, Potatoes, Beets, Rutabaga, Brussels Sprouts, Winter Squash, Cabbage, Galic, Onions, Broccoli, Spinach and more!

Buy Now

LAMB SHARE
multiple options depending on your freezer space! Order now to secure your lamb for the winter.

* $75 Sampler Pack
- Includes: chops, ground and stew meat

* $150 Freezer Share
-Includes: leg of lamb, 2 shanks, chops, ground and stew meat

* Whole Lamb
$7.00/lb hanging weight
* Lamb by the cut
-Individual cuts of meat, pre-ordered

Buy Now

Apple Cider Share

*1/2 gallon $4 each,
8 deliveries for $32

*1 gallon $7 each,
8 deliveries for $56

Apples are not certified organic but are managed using organic practices, they have not been treated with conventional pesticides or fertilizers. Contact us if you have more questions!

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RECIPES

Sautéed Bell Peppers and Onion with Cilantro

1 tablespoon olive oil
1 yellow onion, peeled and washed, thinly sliced
Kosher salt and freshly ground black pepper
1 red bell pepper, washed, seeded and thinly sliced
1 yellow or orange bell pepper, washed, seeded and thinly sliced
1 green bell pepper, washed, seeded and thinly sliced
1 tablespoon ground cumin
1 tablespoon fresh lime juice
¼ cup cilantro leaves, washed and chopped

Set a large skillet over medium-high heat and add the oil. Once the oil is hot, add the onions and season with salt and pepper. Cook, stirring often, for about 3 minutes. Add the peppers, stir and cook for an additional 5-6 minutes, until slightly softened. Stir in the cumin and cook 1 more minute.
Remove peppers and onions from the heat and stir in lime juice and cilantro.

Moroccan Carrot Dip

3 tablespoons extra-virgin olive oil
2 pounds carrots (about 12), peeled and sliced ¼ inch thick
Salt
Pepper
2 garlic cloves, minced
¾ teaspoon ground coriander
¾ teaspoon ground cumin
¾ teaspoon ground ginger
⅛ teaspoon chili powder
⅛ teaspoon ground cinnamon
⅓ cup water
1 tablespoon white wine vinegar
1 tablespoon minced fresh cilantro

PREPARATION

Heat 1 tablespoon of the oil in a large saucepan over medium-high heat until shimmering. Add the carrots and 1/2 teaspoon salt and cook until they begin to soften, 5 to 7 minutes.
Stir in the garlic, coriander, cumin, ginger, chili powder and cinnamon and cook until fragrant, about 30 seconds. Add the water and bring to a simmer. Cover, reduce the heat to low, and cook, stirring occasionally, until the carrots are tender, 15 to 20 minutes.
Off the heat, mash the carrots with a potato masher, leaving a few coarse pieces for texture. Stir in the remaining 2 tablespoons oil and vinegar. Transfer to a bowl, cover, and refrigerate until the dip is chilled, about 30 minutes. Season with salt and pepper to taste and sprinkle with the cilantro before serving.
The dip can be refrigerated in an airtight container for up to 2 days. Season with additional vinegar, salt and pepper to taste and sprinkle with the cilantro before serving.