- Tomatoes
- Fennel
- Cucumber or zucchini
- Red pepper
- Hot pepper
- Parsley/ cilantro
- Cabbage
- Onions
- Potatoes
- Radicchio
- Spinach/ lettuce / escarole
Our annual harvest celebration is back on and will happen later today. We can fire up the pizza oven and make around 75 pizzas. This year we’ve created a menu. I will try and stick by that recipe. We’re making the Rosa dad cheese pizza with sliced red onion inspection on top make famous by Chris Bianco in Phoenix Arizona. We will make the cheese lovers, the meat lovers, margarita, and a mushroom pizza. Our amazing mushroom farmer collaborators at Cloudcap; Chris and Amelia have donated some beautiful mushrooms for us to put on top of those delicious pizzas. There will also be a veggie pizza featuring all of the wondrous vegetables from the farm. We are hoping guests will bring food to share and drinks for more.
Juvencio and Kody have been working hard to ready the farm for the party. It is so nice to get the blackberries cut back and the lilacs pruned. Jacob and Courtney are visiting from Alaska and lent a hand yesterday as well. I spent the hours after the farmers market making pizza dough. This is an all hands on deck affair. I have not had time in my pottery studio so there will be no ceramics for sale until Thanksgiving. I do have tons of bird feeders made from sunflower heads for sale. I have a few wreaths for decorating for fall. My sister Diane has several framed prints available for purchase in the barn so get here early for the best selection.
There are 15 spaces left in the winter share. The season runs from October 30 – March 26: Here are the harvest dates:
There are 12 harvests over 5 months. Cost is $430
Here is the schedule:
October 30
November: 6, 13
December: 4, 18
January: 8, 22
February: 5, 19
March: 5, 19, 26
Sign-up today!
Also there is a Thanksgiving harvest! This will cost $40 pre-paid and be available for pick up November 20th at the farm and if there are PDX pick-up site members who want the share I am sure we can pull together a group to pick up
Finally, the cover crop got planted for our OSU trial. I measured and seeded the crop and Juvencio got to use the subsoiler that we purchased last year to bury the seed and now we just wait for the rain. This week we plan to loosen the soil between each planted bed and then seed clover with their new Jang three hopper seeder. We are excited to get as much of our farm growing cover crop. We were amazed at how much nitrogen and biomass cover crop can contribute to our soil with minimal effort on our part. For us it’s particularly tricky since we grow year round and have quite a limited space. This means that most of our crop land is occupied by growing food and there’s not a lot of space to fallow. This year instead of intercropping, which is seeding the cover crops among our cultivation we will seed the paths.
If you have not gotten your covid booster of flu shot yet you can get it by signing up here: https://virginiagarcia.org/getmyvaccine/. This year is likely to be a very big year for Flu as evidenced by the surge in cases in the southern hemisphere. Covid is also likely to surge.
The Virginia Garcia Memorial Foundation fundraising effort “Prospera!” was a grand success. Over $300,000 was raised to support the new Wellness Center in Newberg. Thank you to all those that contributed!
Try Ceviche!
https://www.eatperu.com/ceviche-recipe/
Chris Bianco’s Rosa Pizza Recipe:
https://www.foodandwine.com/recipes/chris-biancos-pizza-rosa
Make a fennel salad!