Week 24 Farm News

Just one week left for this season’s farm share program! It has been a great season in terms of harvest though we have had our share of obstacles on the way. We hope you have enjoyed everything and feel as though you all got a good value and a great variety of seasonal produce over the last six months. This past weekend we spent at the convention center, for NortwestVeg’s event VegFest. This conference is all about plant based eating and living, with many products on display and for sample and information and demos about plant based cooking and living, everything from fashion to cupcakes to working out. The event was a lot of fun for us and great exposure for the farm. Many attendees were not familiar with the farm share or CSA model for farm fresh produce, so it was great to go out and talk to people about the benefits not only of local and certified Organic agriculture, but specifically about supporting the farm through a share.
This was our booth at VegFest, lots of vegetables and samples of roasted delicata squash and collard green pesto. We got a lot of requests to buy the pesto, so here is the recipe.

Collard Pesto

1 bunch collard greens
1 lemon, peel removed
3 cloves garlic
1/2 cup olive oil
Salt and pepper to taste

Bring to boil a large pot of salted water. Roughly chop bunch of collard greens. Place greens in boiling water for a few minutes to soften. Remove from pot to a food processor. Add garlic and lemon and pulse till well chopped. Scrape into a mixing bowl and add oil, salt and pepper. Mix well and add more oil if needed to thin to desired consistency. Adjust salt nd pepper to taste. Serve on roasted squash, pasta, pizza, eggs, chicken or salad.

We omitted any seeds or nuts from the recipe to avoid allergens at the event, but this recipe is great with 1/2 cup walnuts ground with the greens or 1/2 cup pumpkin or sunflower seeds.


Along with collard greens this week in the shares, you will find red and White Russian kale, yellow and red sweet Italian peppers, bell peppers, several varieties of winter squash, broccoli and cabbage. These should be familiar items by now but still if you have any questions on preparation, here are is a really fast and easy recipe for almost any kind of squash.

Easy Squash Soup

2 cups cubed, peeled winter squash
1 cup chopped leek
1 clove garlic
1 stalk celery, chopped
1 large ripe persimmon
2-4 cups vegetable stock, depending on desired consistency
Olive oil
Salt and pepper
1/2 tsp red curry paste

Persimmons are in season and available at most stores and markets right now. They add a nice sweetness to this recipe. either variety, the egg shaped or flat kind work in this recipe, just make sure they are ripe. Ask a sales member in the produce department or a market worker to help pick out a good one.

Peel and cube squash, removing seeds. Chop leek, garlic and celery and sautee in olive oil till soft. In stock pot, add two cups stock, cubed squash and sauteed vegetables. Add chopped persimmon, no need to peel. Boil ingredients till soft. Remove solids and blend with just enough stock to make smooth and creamy. Return blender contents to pot and add more stock if soup is too thick. Add curry paste, salt and pepper to taste and serve. Makes about four servings.

Please note that next week is the last share of our main season farm share. If you would like to continue getting fresh seasonal produce throughout the winter, please sign up for our winter share! Simply send a check for $275 to Simington Gardens, PO box 425 Aurora, Or, 97002 and note pick up location. Please e mail us with any financial concerns. Also, if you have any extra bins or boxes from the season’s shares, please bring them to the last pick up as we would really appreciate them! Thanks again to everyone.

– The Simington Gardens Team