February, 2011 - 2010 is well behind us and we are now busy with plans for the upcoming season. This year we will be doing more of the same - more blueberries, more potatoes (stay tuned for new varieties for 2011!), garlic, onions and winter squash. We also plan to branch out to offer a limited number of shares for a weekly diversified vegetable box (aka "CSA"). Also, you will find us at the Kings Valley - Wren Farmers and Artisans Market with a diverse selection of seasonal produce on Sundays 1-4 (mid-June until October). If you'd like to be added to our contact list for seasonal updates on availability please email or call and let us know.

"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 over and our crew of chickens and geese are cleaning up the field and fertilizing the bushes. Poncho and Cardigan, our Babydoll Southdown sheep, are turning the grass and clover into fertilizer and are selectively pruning low hanging and weak branches. Occasionally they play tag among the bushes! 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.

Our 2010 crop of softneck garlic is hanging in the barn and we are slowly getting it cleaned and sorted to move. Our hardneck garlic was offered earlier this year at First Alternative in Corvallis as it doesn't store as long. Storing our softneck garlic couldn't be easier--your kitchen is ideal! It's happy in a bowl on the counter, stashed in a drawer, or hanging on the wall near your prep area. Just keep it away from humid areas such as the range and hot/dry areas such as a woodburning stove. Properly stored, garlic will keep until late spring. This fall we are offering bulk garlic at $4/lb (minimum 1 pound order) and also have two braid options. The plain braid contains approximately 2 pounds of garlic and is tied with biodegradable jute twine (throw on the compost pile when done!). The fancy braid includes herbs and flowers (indicate a preference for color--red, yellow, pink, or fuscia). THE FANCY BRAID IS SOLD OUT FOR 2010 (we used up all our flowers!) The plain braid is $10 and the fancy is $12. Order Form

The 2010 crop is in from the field. Perhaps you've sampled some of our new potatoes at First Alternative in Corvallis. Now it's time to stock up for the winter months! We are growing a total of 11 varieties this year and are excited to offer them to you!

Potatoes are available for $1.00 per pound with a 20 pound minimum order. 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: Not available this fall! We had problems with tuber flea beetles in our Red Golds, making it necessary to clean and sort them carefully. The good ones went to the produce case at First Alternative. Still one of our favorites! Red skin, yellow flesh, the best in flavor and texture. We'll grow them again next year.
• Yellow Finn: SOLD OUT FOR 2010! Buttery sweet flavor, yellow flesh, excellent keeper.
• German Butterball: Limited availability! Yellow variety, won Rodale's Organic Gardening "Taste Off" years ago. 5 pound limit.
• Bintje: Heirloom yellow potato, excellent flavor any way you fix them, exceptional oven fries, stores well.
• Nicola: SOLD OUT FOR 2010! Unique nutty potato flavor, golden yellow flesh great for boiling, mashing and roasting. Also makes great salads. 5 pound limit.
• Carola: Limited availability! Yellow variety from Germany, some say the best. Stores great with the taste and texture of new potatoes months after harvest. 5 pound limit.
• Viking Purple: Limited availability! New for us this year, these tubers have bright purple skin splashed with pink when new, turning to a browish purple when fully mature and cured. Snow white flesh is remarkably sweet. Their creamy texture make them a favorite for mashing or roasting. Some people even eat them raw! 5 pound limit.
• Desiree: SOLD OUT FOR 2010! Limited availability! 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! 5 pound limit.
• Redsen: Limited availability! 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! 5 pound limit.
• Princesse La Ratte:SOLD OUT FOR 2010! Limited availability! This french fingerling potato is a favorite of gourmet chefs. Mildly nutty with a smooth and creamy texture. Pale yellow skin and flesh. 5 pound limit.

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 may want to eat the skins)!

Our family of four eats 100 pounds or more in 6 months. We have found that if we have them, we will eat them! Order Form.

The onions are coming in from the field and are finishing curing under cover. Onions are available for $0.75 per pound, 5 pound minimum order (you may mix varieties). This fall we are offering:

• Walla Walla: When properly cured (as we have done!) these will keep until January. Enjoy their mild flavor fresh in salads or salsas. They also make a winter treat when stuffed and roasted!
• Yellow and Red Storage: These onions will keep until spring (occasionally one will start to sprout--eat it next!). Their pungent flavor is highly valued in winter stews and sautees.

Our squash are coloring up nicely in the field, awaiting the first light frost to help cure their skins so we can store them all winter long. 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. Order Form.

This fall we are offering two varieties:

• 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 1 1/2 -2 1/2 pounds per fruit.