CSA Newsletters
Your weekly dose of vegucation to guide you through the seasons
These newsletters are an introduction to the vast diversity of veggies available year-round in the Willamette Valley. They provide only the most delicious and easy recipes, and share stories about life on the farm and food justice issues in Oregon agriculture.
CSA Newsletters
Connecting the Community with Life in the fields through vegucation,
Simple & delicious recipes highlighting seasonal produce,
and with ways we can all grow our food activism.
2020 Fall — 2021 Winter
2021 Winter CSA: February - March (8 weeks)
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Creamy Cilantro Lime Slaw with Purple Cabbage
One-Skillet Egg & Celeriac Root Hash
A Note on Salted Citrus
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Roasted Carrots & Parsnips with Parsley Pesto, Pistachio, Feta, & Couscous
Roasted Kalettes
Potato Leek Chard Soup
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Pear, Goat Cheese, Walnut Winter Salad
Rutabaga Thyme Fries
Bok Choy Stir Fry
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Celeriac and Purple Potato Gratin with Greens and Gruyere
Apple Slaw with Both Celery and Celeriac
Mizuna Carrot Stir Fry
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Spiced Butternut (Pumpkin) Bread with a Hint of Grapefruit
Roasted Beet Feta Salad with Hazelnuts
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Garlic Parmesan Pasta with Tender Black Kale Raab
Rainbow Cabbage Radish Apple Slaw with Cilantro Lime Dressing
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Pan-Seared Salmon with Fennel Salad and Roasted Potatoes
Arugula Salad with Roasted Carrots & Leeks, Topped with Poached Eggs
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Chard & Chive Potato Leek Frittata
Roasted Savoy Cabbage with Walnuts & Parmesan
2020 Fall CSA: November - December (7 weeks)
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Creamy Coconut Kabocha Soup
Roasted Sunchokes
Creamy Turnip, Carrot, & Sweet Parsley Slaw
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Creamy Lacinato Kale & Celeriac
Roasted Beet Feta Salad with Hazelnuts
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Potatoes, Eggs, and Dandelion Greens
Parsnip Collard Shallot Gratin with Gruyere
Roasted Delicata Rings
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Watermelon Radish, Fennel, & Pear Salad
Root Vegetable Soup: Rutabaga, Carrot, Leek
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LB’s Favorite Fall Chicory Salad
Roasted Savoy Cabbage with Walnuts and Parmesan
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Raw Celeriac Slaw with Pancetta and Pine Nuts
Rainbow Chard and Potato Frittata
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Fancy Roasted Tetsukabuto with Pomegranate and Pepitas
Crispy Brussels with Dijon Aioli
2020 Summer — Fall
2020 Summer CSA: June - October (21 weeks)
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Cheesy Pesto Roasted Potatoes
Samin’s Pesto Recipe
Gold Beet Garlic-Basil Apple-Walnut Slaw
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Tortilla-Crusted Bacon, Chard, Spring Garlic Quiche
Bright Napa Cabbage, Kohlrabi, Cilantro Slaw
Zucchini Garlic Egg Scramble Topped with Tomato, Basil, & Chèvre
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Smashed Potato Salad with Dill Vinaigrette
Roasted Beet & Cherry Spinach Salad with Hazelnuts and Chèvre
Kale Caesar Salad with Roasted Garlic Parm Chickpeas
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The Best Frisée Salad Ever—The Secret is Bacon
Samin’s Roasted Vegetable and White Bean Salad
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Basil Radicchio Caesar with Fruit & Nuts
Swiss Chard & Basil Tomato Frittata
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Salsa Verde @mylatinatable
Creamy Egg Toast with Caramelized Shallot
Fresh Pico de Gallo
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Creamy Roasted Beet & Cucumber Salad with Feta and Dill
Anaheim Potato Breakfast Hash
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Couscous Salad with Cucumber, Dill Tomato, & Caramelized Onion & Carrot
Pasta with Arugula, Onion, Zucchini & Sausage
Poblano Potato Hash
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Marinated Teriyaki Eggplant with Cilantro
Simple Cilantro Vinaigrette
Crispy Buttery Smashed Potatoes
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Radical Beet Hummus with Bell Pepper, Cucumber, & Crackers
Fennel Radicchio Salad with Apples & Pecans
Elotes Mexicanos from MyLatinaTable
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Creamy Coconut Broccoli Leek Soup
Carrot Zucchini Fritters with Lemon Basil Aioli
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Romesco Sauce
Roasted Eggplant Pasta w/ Zucchini, Poblano & Onion
Parsley Potato Salad
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Roasted Carrots topped with nuts and Cilantro Yogurt
Thai Peanut Slaw
Tamari Shallot Green Beans
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Baba Ganoush
Creamy Dill Fried Potatoes
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Parmesan Crusted Buttercup Squash
Creamy Fennel Apple Walnut Salad
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Roasted Delicata Squash with Honey Butter and Pistachios
Celeriac Carrot Breakfast Hash with Sweet Peppers & Cilantro
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Balsamic Roasted Beet, Parsley, Walnut Salad
Roasted Kabocha with Pepitas & Rosemary Brown Butter
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Hasselback Butternut Squash with Thyme Butter
Miso Roasted White Salad Turnips
Anaheim Potato Breakfast Hash
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Pumpkin Pie
Homemade Ramen with Baby Bok Choy
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Pear Radicchio Fennel Walnut Goat Cheese Salad
Roasted Parsnips and Carrots with Carrot-Top Chimichurri
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Chicory Potato Gratin with Walnuts & Gruyere
Tatsoi & Chicken Mushroom Stir Fry
2020 Winter — Spring
2020 Pandemic “VSA”: February - March (12 wk)
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The first few weeks of the impromptu “Vitality Supported Agriculture” box, created in response to the onset of the COVID-19 pandemic, did not come with a newsletter as we were focusing all energy on pivoting how we got food safely to the community.
Our website was crashing and selling out of hundreds of VSA boxes within a matter of hours, and over the course of 12 weeks, we received over $10,000 in donations from VSA members that paid for free boxes of local organic produce to families particularly impacted by the pandemic in the Philomath and Corvallis area.
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Gluten-free Rhubarb Lemon Almond Cake
Bok Choy Tamari Stir-Fry with Rice, topped with Radish & Carrot
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Smashed Potato Salad with Herb Vinaigrette
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Rainbow Chard Frittata
Cilantro Beet Slaw with Pistachios & Raisins/Craisins
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Frisée Salad with Warm Bacon Vinaigrette
Spring Salad Seduction with Green Garlic
Roasted Potatoes with Spicy Red Mizuna Mustard Pesto
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Melt-in-your-Mouth Beet Greens with Garlic
Creamy Spinach Sausage Lasagna with Lemon
Ruby Star Grapefruit Mimosa
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Savory Grilled Leek Scapes
Purple Cabbage and Carrot Slaw
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Dill Digestive Aid Tea
Seared Beets with Dill & Walnuts over Wilted Kale
Sautéed Mustard Greens with Garlic & Peanuts
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Frisée Fennel Salad with Bacon & an Egg
Turnip Fennel Salad with Yogurt, Herbs, & Poppy Seeds
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Grilled Young Fava Beans in Shell
How to Make Kale Chips You Actually Want to Eat
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Caramelized Onions & Swiss Chard
Mint & Beet Carrot Slaw with Pistachio and Craisins
By your Vegucator, LB
Although I did not grow up on a farm, nor did I know what a vegetable was beyond baby carrots, after working on the farm for a few years, I fell in love with cooking and eating fresh local produce that I worked with my farm team to grow.
Working for the past ten years on small organic farms in Oregon, I have been so grateful to have had such a multifaceted education, not only in farming and food education, but in the most pressing issues facing Oregon agriculture.
These newsletters were written quickly in stolen moments on busy harvest days at Gathering Together Farm, with my laptop plugged in in some corner of the farmstand on the day it was closed as the CSA boxes were packed.
But no matter how quickly I may have had to write, I held a few priorities strong throughout the writing of each letter and the selection of each recipe.
Spending the last decade working in the hot sun and in the cold mud alongside some of the Indigenous and Latinx women that are responsible for bringing our food from farm to table, sharing stories across the rows, and navigating a global pandemic and every day life alongside each other, my priorities of my food activism shifted.
The importance of changing who we see as our local farmers to represent the 90% Latinx workforce in Oregon agriculture felt important, and learning to grow our food activism to was one of the top priorities I wanted to communicate to our CSA community.
For far too long, our food activism has not expanded to include increasing access to healthy living to the very people who are responsible for our food.