"We tried picking berries at a number of farms and found yours to be the most flavorful, plus they still taste amazing after being in our freezer for 6 months. . . we'll be back for more - yours certainly were the best berries we've had in the valley. . ." ~ Friend and customer Trey Jackson on our Hardiblue blueberries.

The 2010 picking season is wrapping up. Maybe you've sampled our berries at First Alternative or placed your bulk order early. We hope to expand this section for 2011 in order to provide more of you with our "beat the winter blues" berries. Our Hardiblue blueberries can't be beat for a winter treat and their high sugar content means you can fix them any number of ways, no sugar added. In the middle of winter we throw a handful in a pot over low heat, then mash and serve with pancakes and whipped cream. We also grow Blue Crop, the industry standard for fresh eating. Their classic sweet-tart flavor and large size makes them a popular choice for eating out of hand.

We plan to be marketing for more direct bulk sales in 2011 as well as offering U-pick blueberries. Contact us if you want to be notified when we start picking in July of 2011.

Check back soon for more info on the 8 varieties of garlic we grew in 2010. You can find some now at First Alternative in Corvallis and we'll offer bulk sales and braids in September/October with our fall harvest.

The 2010 crop is growing well. Keep an eye out for some of our new potatoes at First Alternative in Corvallis. We are growing a total of 11 varieties this year and are excited to offer them to you!

The climate here in Western Oregon is ideal for both growing and storing potatoes. If you can keep them cool, dark, and humid but protect them from freezing (does that sound like your garage or backyard shed?) you can buy some of the best tasting organically grown potatoes around at discount prices.

Potatoes will be available in September/October for $1.00 per pound with a 20 pound minimum order. Contact us if you would like to be notified when we start harvesting! If you would like to try our potatoes in smaller amounts we offer them through Corvallis Local Foods, www.corvallislocalfoods.com, and First Alternative Cooperative Grocery, depending on seasonal availability.

This year we are offering:

• Canela: A new russet variety, great for baking, frying, mashing. A very long keeper - we were still eating these in July!
• Red Gold: One of our favorites! Red skin, yellow flesh, the best in flavor and texture.
• Yellow Finn: Buttery sweet flavor, yellow flesh, excellent keeper.
• German Butterball: Yellow variety, won Rodale's Organic Gardening "Taste Off" years ago.
• Bintje: Heirloom yellow potato, excellent flavor any way you fix them, exceptional oven fries, stores well.
• Nicola: Unique nutty potato flavor, golden yellow flesh great for boiling, mashing and roasting. Also makes great salads.
• Carola: Yellow variety from Germany, some say the best. Stores great with the taste and texture of new potatoes months after harvest.
• Viking Purple: New for us this year, these large tubers with bright purple skin splashed with pink and snow white flesh taste as good as they look. Their creamy texture make them a favorite for mashing or roasting. Some people even eat them raw! Sweet flavor you have to taste to believe...
• Desiree: Oval shape, rose colored skin, creamy yellow flesh. This gourmet quality potato is popular in Europe and is fast becoming one of our favorites. Most recently we tried it as a pizza topping, paired with slow cooked onions and goat cheese (slice and lightly fry first!). Delicious!
• Redsen: This waxy, salad type potato has bright red skin and white flesh. It also stores well, unusual for a boiling potato. The one to have when you're craving a potato salad in mid-winter!
• Princesse La Ratte: This french fingerling potato is a favorite of gourmet chefs. Mildly nutty with a smooth and creamy texture. Pale yellow skin and flesh.

All varieties except Red Gold can store up to 6 months (and we were eating Canelas 9 months after harvest!). We like to keep our potatoes in Rubbermaid Roughneck totes (the 10 gallon size works best) that we've drilled holes in to allow for ventilation. We keep these totes in our barn in a room that generally stays between 40-55 F during the winter. Cardboard boxes with holes punched in them also work well. If rodents are a problem in your storage area keep the holes small. It's important to let them breathe. Potatoes in storage are still living and respiring. They will rot if not allowed to breathe! It's equally important to keep them in the dark (our room has windows but not enough light seems to get through the holes to cause them to turn green or sprout). If you notice them greening throw a dark cloth or burlap bag over them. Trim off any green areas before eating. If you get some sprouting as the weather warms in spring merely break the sprouts off - the tubers are still tasty! The same goes for tubers starting to get soft - they still taste great! In general, our humid winters keep them from losing moisture too quickly. You shouldn't notice tubers starting to get soft until late spring. It is important to keep an eye on your potatoes over the winter to look for any signs of rot or sprouting. This is a good excuse for eating them regularly!

We take extra care in curing and harvesting our potatoes to ensure they store as long as possible. Potato tubers are left in the soil after the plant tops naturally die down to let the skins "cure" which helps keep tubers from wrinkling and sprouting in storage. During harvest we treat our spuds gently to prevent bruises and injuries which can cause rot during storage.

When you order potatoes you will get a variety of sizes, packed in a cardboard box (a banana box will hold 50 lbs of potatoes). Each variety will be labeled. You will notice the tubers will not have been washed. Harvesting them from dry soil and brushing them off helps them to store longer and keeps our costs (and prices!) down. Be sure to wash them before you eat them (you will want to eat the skins)!

Potatoes are available for pick up at the farm or delivery. Order now. Payment is due upon receipt of your order. Our family of four eats 100 pounds or more in 6 months. We have found that if we have them, we will eat them!

Stay tuned for more info on the 2010 crop...

Stay tuned for more info on the 2010 crop Order Form

• Delicata: one pound oblong fruits are perfect for baking and filling. Smooth, sweet flesh, even the skin can be eaten!
• Amber cup: Our favorite. Deep orange inside and out, firm flesh, very sweet. Great for baking, roasting, soups, etc. Average 2 1/2-3 pounds per fruit.

If storing for a just a few weeks winter squash can sit on your counter. Otherwise, keep them cool and dry, ideally in a garage, shed, or even your back porch will work! Make sure to protect from freezing. Frostbite can lead to rot. Throwing a blanket over them will protect them when temperatures dip low.

Winter squash are available for $0.75 per pound with a 10 pound minimum order. Winter squash are available for pick up at the farm, or for delivery. Order now. Payment is due upon receipt of your order.