This week is ratatouille week so we gave you tons of eggplant, Roma tomatoes, and zucchini, along with kale, carrots, heritage tomatoes, basil, fresh yellow onions, jalapeño, and cucumber.Read More
Didn't have time for a full on blog this week but here's what's in the CSA: heritage tomatoes, cucumber, zucchini, Italian parsley, garlic, cherry tomatoes, cauliflower, new potatoes, and jalapeño.Read More
This week your share contains Swiss chard, beets, cauliflower, heritage tomatoes, basil, Asian eggplant, cucumber, jalapeño, and zucchini.Read More
In your share this week, you'll find: green cabbage, carrots, cinnamon basil, crisphead lettuce, zuchinni, cucumber, hardneck garlic, and cherry or saladette tomatoes.Read More
We included the last of our spring broccoli and arugula, along with sweetheart cabbage, Italian parsley, zucchini, crisphead lettuce and fresh garlic.Read More
Your share this week contains: broccoli, Italian dandelion greens, garlic scapes, salad mix or arugula, strawberries, peas, kohlrabi, and zucchini.Read More
You can get your sweet tooth going with strawberries, haukeri turnips, and snap peas, then snack on radishes, salad mix, some super colorful Gypsy broccoli, and tons of garlic scapes.Read More
This week your share contains: butter lettuce, frisee, garlic scapes, carrots, haukeri turnips, salad, and snap peas.Read More
CSA is finally here again! Welcome to all of our new members and welcome back to our old hats!Read More
While we still have time this month for some non-farm past-times, we are still hard at work updating our crop plan, ordering seeds, and brainstorming about the coming season.Read More
The sky is blue, the sun in shining, the fields are flooded; springtime in January! This month is also when we try to get all of our 2018 CSA members signed up for a season's worth of produce.Read More
Crazy that 2017 and Victory Farm's first season is coming to an end! Adam and I are taking some much needed time off and enjoying the holidays with our families and friends. We hope you are too!Read More
To celebrate the end of a successful CSA season and give all of our friends a chance to stock up on storage veggies, we're having a farm stand/party this Wednesday at both our Moscow and Lewiston CSA pick up locations.Read More
This week on the farm we're up to some decidedly unglamorous, yet satisfying, fall cleanup chores, such as pulling out the tomatoes and cucumbers, mowing and tilling in crops that are done, and finally tackling and organizing what Keegan and I have dubbed, "the sh*tpile" - the area behind our toolshed where all year things that don't yet have a place on the farm get thrown because we're too busy to do anything else. Oh, we're also harvesting TONS of broccoli! So that's fun.
This week's CSA share is jammed with more Fall goodness: baby bok choy, mixed potatoes, Caribe hot peppers, broccoli, carrots, fennel, delicata squash, and red onions.
I often get the question, "So, what do you do with fennel?" I admit it is pretty alien-looking; and with its distinctively sweet, herbal flavor and dense, crunchy texture, it can be a bit confounding, culinarily. So, here's a good little article that demystifies this excellent vegetable.
Happy Fall, everyone! Thanks for eating well with us!
There are many reasons I love this time of year. The cooler weather and the attending return of some favorite spring veggies, like Hakurei Turnips; the pace of work on the farm slows down a bit; we get to catch up on some projects that got away from us earlier in the year, like finally building doors for the pack shed; the light gets all pretty; it feels like the world exhaling after holding its breath for six months - or maybe I'm projecting...Read More
This week we had our first frost and it was a pretty good one, too. It got down to 28 degrees on Saturday morning! Cold air sinks and we're in a fairly low spot near the base of Moscow Mountain, so all the cold air from the mountain and surrounding hills drains right to our fields... or so it seems. The frost killed all our outdoor tomatoes (the hoop house tomatoes are still going), squash, cucumbers, eggplant, and most of the flowers. Sad!
The first frost of the fall (well, technically, it's still summer) is always a little bittersweet for me. On one hand, it's sad because so many of the plants we've worked so hard to grow and take care of and harvest all die at once. It's sort of a shock to the system. On the other hand, it signals the impending end of the season and some much needed rest in winter. Mother Nature steps in and says, "Nope, you're not doing that anymore." What can we do? She's the boss.
With a frost on Saturday morning and impending rain Monday, we had to scramble to harvest all the winter squash and pumpkins. So, we had a harvest party! We are so lucky to have great friends who are willing to spend a few hours of their Sunday helping us out! We harvested a 1/4-acre of squash and pumpkins and a bunch potatoes and onions in a few hours on Sunday. Thanks so much to everyone who helped! You're the best!
This week our CSA members are enjoying a share of late summer/early fall veggies (my favorite time of year): All Blue potatoes, garlic, cipollini onions, Serrano peppers, fennel, bell peppers, broccoli, tomatoes, and delicata squash.
I got quite a few questions about Delicata squash at our CSA pickup, so here's a little explainer for anyone who's perplexed by this delicious little squash: Delicata is a thin-skinned winter squash with very sweet flesh and is excellent for stuffing, baking, and even sautéing! What sets Delicata apart from some of its other winter squash relatives is that due to its thin skin, it does not require peeling, i.e., you can eat the skin... it's good! It also doesn't require a curing period to be super tasty (as with other, larger squash such as butternut), so you can enjoy it right away! Delicata, however, does not store very well and should be eaten within a few weeks or so.
Check out some of these recipes and, as always, have fun!
Here's what the CSA is snacking on this week: heirloom tomatoes, red bell peppers, poblanos, green cabbage, cherry tomatoes, cucumber, beets, and radishes.Read More
This week, our CSA friends are enjoying a diverse and bountiful share: tons of tomatoes, jalapeno, sweet onions, garlic, french breakfast radishes, cantaloupe, yukon gem potatoes, cucumber, zucchini, and heritage cherry tomatoes.Read More
This week our CSA is enjoying our heaviest share yet: HUGE savoy cabbage, cantaloupe, sweet onions, carrots, heritage tomatoes, cucumbers, basil, and a serrano pepper.Read More
This is week #12 and we are more than halfway through the season! Wild!
Sorry I've been missing the blog but we went on VACATION! During the summer! I went two weeks ago and Adam went last week!
Farming full time makes taking the occasional family vacation a big challenge, but when Adam and I partnered up one of our first goals for our new business was to improve our on AND off-farm lives and have more fun! So these little summer vacays are a big win for team #worklifebalance!
Our CSA peeps this week got a super summery share full of heirloom tomatoes, rainbow carrots, summer squash, cantaloupe, sweet onions, cucumber, jalapeño, curly kale, and basil.
We wanted to take some time this week to celebrate tomatoes and dig into some of the unique characteristics of the funky varieties we grow.
We like to grow heirloom and heritage varieties of tomatoes 'cause they're tastier, funkier, cooler, prettier, and way more fun! An heirloom variety is one that was developed more than 50 years ago, while heritage varieties are usually developed using older heirloom and then breeding for additional vigor and disease resistance. Despite all the amazing characteristics of heritage and heirloom tomatoes, they are very sensitive to moisture and, therefore, susceptible to cracking. As the weather gets a cooler, they should crack a little less, but, for now, we all get to embrace the cracks and imperfections! (I know I feel pretty cracky and imperfect after a long season)!
This lovely, sunny tomato is a member of a French Heirloom variety series. Marigolds have a peachiness to them; think super sweet flavor and juice dripping down your chin.
A child of Cherokee Purple, one of the most well-known, and well-loved heirlooms, this funky green guy takes its complex flavor from its famous parent while bringing its own brand of sweetness.
Another French Heritage, Marbonne is not your everyday red tomato. With fruits averaging 1 lb, these monsters provide a classic red tomato flavor: acidic, slightly salty, slightly sweet; but there is a depth of flavor and meaty, juicy texture that sets Marbonne apart than its less Parisian relatives.
This French Heirloom is the t-bone steak of tomato varieties. Marnero's texture is dense, juicy, and beefy. Purple tomatoes are lower in acid than other tomatoes and Marnero's is savory, sometimes even smoky.