Fall Harvest Shares

It’s really starting to feel like fall- the weeds are back, the days are shorter and cooler, we smell tomatoes in the field, and the food just keeps rollin’ in. We are so lucky! As some of you may know, we have decided to make Sept. 28th our last market of the season. We have some major infrastructure projects going on on the farm and we really need some ‘down’ time to focus on them before the rains start in earnest. That being said, we still have so much food! We always celebrate seasonal homegrown meals and are fortunate to have enjoyed many during what some might consider the off season.

These Fall shares are larger than a normal CSA because they will be available every other week. You’ll receive an abundance of late season produce – winter squash, potatoes, onions, shallots, garlic, peppers, kale, chard, lettuce, beets, carrots, radishes, and more! Please shoot us an email if you’d like to sign up.


Prepare for PEPPERS!

We went a little overboard sowing seeds. A year away from growing veggies and we lost perspective….We had doubts anything would grow, we didn’t know the land, the market, what it would be like farming with a little one, and now- we have so much food! It’s amazing and we feel very fortunate to have found homes for most of it but we’re not too sure about the peppers.

We LOVE them so I thought I’d give a little run down to entice folks to buy them up. We have a fair amount of varieties but our two main ones (and favorites) are highlighted below:

The Jimmy Nardello’s pepper is sweet and light when eaten raw.  It is also a Slow Food Ark of Taste variety. It is considered one of the very best frying peppers as its fruity raw flavor becomes perfectly creamy and soft when fried. A friend once sauteed these with garlic and served them over goat cheese- I was in heaven. They are our go-to for grilling up whole and then putting on burgers, sandwiches, etc. They are also great in eggs, sauces, salsa, you name it.

Sweet Sunset Italian Mix is a blend of yellow, orange, and red Sweet Italians that create a gorgeous meld of color. Many subtle trait variations on the Italian theme, with shoulder type, wall thickness, length, and tip-bluntness at play. Terrific salad peppers with few seeds and rich saturated color. We prefer these over the Nardellos for using fresh- so good in salads of all types.
We will be grilling these up in bulk to stash in the freezer for some winter sunshine : ) Let us know if you’d like a bulk order to do the same.

Getting ready for market!

We are going to have melons and sweet corn! These two crops won’t last long so come out and get ’em while you can. From left: ‘Haogen’ galia-type melon, ‘Delicious 51’ cantaloupe, and ‘Tuxana’ open-pollinated sweet corn.

Haogen MelonPMR Delicious 51 Melon


New Things

It’s raining! I love the smell but I can’t help but wonder what it means for market tomorrow. If you’re reading this- don’t let it deter you! Produce-wise this is one of our most exciting harvests yet. Tomorrow we’ll have TONS of tomatoes (ask about bulk discounts), heirloom zucchini, fresh onions, carrots, green beans (1st harvest for this succession so super delicious), basil, beets, cilantro, peppers, eggplant, spinach, lettuce, fennel, garlic, Caribe potatoes (we love them and Conner is cooking them up right now), and cabbage.

The other very exciting news is that our produce is all over town! We have been sharing the goodness with Old Oak Oven, Creekside Grill, and Silver Grille. Today we also sold bulk tomatoes to Portland Homestead Supply so that they could have tomatoes on hand for canning. After slow tomato sales at market last week we got busy here as well and now have huge pots of roasted heirlooms needing to be canned….

Speaking of canning, a little rain is a perfect excuse to put up some veggies. We hope you’ll come by tomorrow. Ask us about our favorite freezer/pantry filling recipes – soups, pesto, sauces, etc.


Old Things

Well maybe not that old but it has been awhile since I’ve had time to sit at the computer….Since the last post we’ve gotten three Black Welsh Mountain sheep, been selling produce all over town, gotten awesome DRF organic t-shirts, gotten 5+ hours of uninterrupted sleep, and eaten some really good food. Absolutely wonderful weeks.


One of our three new lambs.


Market leftovers + Old Oak Oven dough= dinner


Silverton Farmer’s Market July 27, 2013


Silverton Farmer’s Market July 20, 2013


Life, babies, plants, markets, and summer all seem to be hitting their stride….Thank goodness for family, friends, good local seed, flame weeders, ladybugs, sweet smelling flowers, and delicious food. These factors- and many more- have made for moments of celebration. There are certainly some hurdles this first year, as you’d expect with a first  year on new ground, and we’ve learned many good lessons already for next season:

– Plant more beneficial habitat for the good bugs

– Buy a new tiller (there’s a long to-buy list but this is a priority)

– Flame all the beds to kill baby weeds before we plant (flaming is much easier on the soil than tilling)

– We have cucumber beetles and they like almost everything we grow- develop a strategy to beat them!

-Sarah needs to take a week of in the spring to help get the major spring planting in the ground

The past two markets have been great, we continue to meet very cool folks, and are already looking forward to next week.

Silverton Farmer' class=

Silverton Farmer’s Market July 13, 2013

Sweet corn and dry beans. 2 of the 3 sisters.

Sweet corn and dry beans. 2 of the 3 sisters.

We are going to be swimming in peppers.

We are going to be swimming in peppers.

Baby carrots tossed with olive oil and salt. Broiled on low until browned. So delicious!

Baby carrots tossed with olive oil and salt. Broiled on low until browned. So delicious!

Silverton Farmer' class=

Silverton Farmer’s Market July 6, 2013

Our First Silverton Market

I’ll embarrassingly admit that I was rockin’ out in the truck on the way to market today. We’ve dreamed of farming for so long now that to see it finally being realized is a lot to get excited about. It was a crazy week getting everything together- signage, chalkboard, harvests, table clothes, baskets,


etc- but it totally paid off. Today at market we had: garlic scapes, spinach, snap peas, snow peas, cilantro, dill, butter lettuce, romaine, chard, kale, and beets. We did a decent job of estimating sales and have a much better sense of what folks are looking for (more cilantro, less snow peas). After

everyone got a round of naps in this afternoon I was able to upload some shots from this week.

Thank you to everyone who came out to support us. It is great to be getting to know our neighbors and building local community!

Potential new items for next week’s market- Diggin’ Roots Farm organic cotton T-shirts (!), a whole lot more peas, and new potatoes for perfect 4th of July potato salad.

Potato flowers at sunset.

Potato flowers at sunset.


The blossom from our yellow snow peas- amazing!

Early June Update

There hasn’t been much time to write lately. Between lack of sleep, a Brassica weed seed bank that is keeping us very busy, off-farm work, and a 6 month old learning how to crawl- we’re glad to just be taking photos! The Silverton Farmer’s Market has started and we’ll be there the first weekend in July. A week ago we weren’t sure what vegetables we were going to have for market and now we’re worried we might have to start sooner than that. After a long hiatus we are so thrilled and thankful to be growing our own produce again. It feels so good!


Just to give you a sense of the INSANE weed pressure we are dealing with. It could be worse- at least they are easy to pull annuals. (These beds were re-tilled.)


Chard- our first harvest!


Baby farm feet


Planting strawberries.


100 feet of raspberries!

Breaking ground and other exciting things…

We love friends who help us pull weeds.

Friends helping weed the garlic.


Family make it possible (and keep us sane).

Our kitchen window view.

Our kitchen window view.

blackberry clearning

Attacking the blackberries that were eating the barn.

first starts 2013

We couldn’t wait for a greenhouse to start some seeds.

breaking ground

Breaking ground with our disc on the 2 acres we’ll be farming this year.

pasture discing

The pasture after one pass with the monster disc that we hired out. This fall we’ll be seeding it to perennial pasture.


We got a drain installed on this building so that we have dry usable space.