From the Land 12.19


This is the last day of distribution before the holidays! We’ll take the next 2 weeks off, then be back January 9. Happy Holidays from all of us at PCCSA!

food for thought

full share: cucumbers, kabocha squash, swiss chard, cabbage, carrots, pinto beans, parsnips, and a surprise item!

veg of the week

swiss chard: Beta vulgaris subsp. cicla

Like beets, swiss chard descends from the sea beet, but has been bred for highly nutritious leaves at the detriment of the root, which is inedible (as compared to beets, which were bred primarily for delicious roots). There are many types and colors of chard, resulting in beautiful bunches of “rainbow chard”. The earliest accounts of chard have been traced to Sicily, and it remains a staple in Mediterranean cuisine.

Uses: Chard has a slightly bitter taste that turns remarkably delicate and buttery when cooked with fat. The stem as well as the leaves are edible, but require 2 minutes longer cooking time. WHFoods recommends boiling chard to free up the acids, resulting in sweeter greens (don’t save the water for stock because of the bitter acid taste).

Here’s my favorite way to prepare chard: saute onions and garlic in olive oil, add chopped chard and a little water or broth. Cover and let steam until greens are wilted, uncover and let liquid boil off. Toss with butter and salt – yum!

Toss with pasta, top pizza, add to eggs or casseroles, or use in place of spinach!

Nutrition: Swiss chard is high in vitamins A (hair, skin and nails), K (bone health) and C (immune system), iron, and dietary fiber. The presence of syringic acid controls blood sugar, and betalains provide anti-oxidant, anti-inflammatory, and detoxification support.

To store: Place unwashed chard in a plastic bag and wrap tightly, squeezing out as much air as possible. Place in the refrigerator, where it will last up to a week. Or blanch and freeze the leaves if you have extra!


Deck Family Farm
By Alex Deck

I’m home for the holidays! I’m staying for three weeks on my family’s farm in rainy Oregon. Since I’m here I thought I’d tell you a bit about my family’s farm and follow the trend we started of farm biographies.

Eight years ago my parents, John and Christine, moved up to Junction City, Oregon from the Bay Area to follow their lifelong dream of farming. They found a beautiful piece of land, 320 acres, eight miles out of town. The property includes equal amounts of rolling hills and valley. Forty acres is forested with another forty acres in newly planted trees. The farm kicked off with around forty head (breeding moms) of cows – already living on the farm. Over the last eight years my parents, myself and four sisters, Ella, Maria, Brigid and Shanti, added another 150 cows, a small herd of goats, 200 sheep, a garden, around 15 milking cows, a variety of grain crops, 10 horses, between 20 and 150 pigs (depending on the season), hundreds of laying hens, thousands of meat chickens (again depending on the season) ducks, geese, dogs and cats.


For the past four years we have been selling at farmer’s markets in nearby Eugene and Portland, totaling around 6 markets a week during the busy season. In addition we sell at restaurants, grocery stores and online. Shippable items include frozen butter, beef, pork,

To learn more or to order meat (shippable to Arizona!) visit the website at, goat and chicken. The farm is run with the help of the family (when I’m home I’m busy all day), a few WWOOFers at a time, and around 6 employees. The main mission of the farm is to provide the Willamette Valley with pasture raised meat – 100% grass fed in the case of the beef and lamb.


broiled rosemary chicken over pureed lentils and swiss chard
adapted from World’s Healthiest Foods
serves 4

  • 3 boneless chicken breasts
  • 2 C or 1 15 oz can lentils, drained
  • 1 bunch Swiss chard
  • 1 medium onion, chopped
  • 3 cloves garlic, chopped
  • 1-1/2 C crimini mushrooms, sliced
  • 3 T vegetable or chicken broth
  • 1/2 t dried thyme
  • 1/2 t dried sage
  • 1/2 C walnuts
  • 1 T + 3 T fresh lemon juice
  • 1-1/2 T chopped fresh rosemary (or 2 t dried)
  • 2 cloves pressed garlic
  • 2 T + 1 T olive oil
  • salt and pepper to taste

Preheat the broiler on high and place an all stainless steel skillet or cast iron pan about 6 inches from the heat for about 10 minutes to get it very hot.


While the pan is heating, rinse and pat the chicken dry and season with lemon juice, salt, and pepper.
Leaving the skin on, place the breast skin side up on the hot pan and return it to the oven. It is not necessary to turn the breast because it is cooking on both sides at once. Depending on the size, it should be cooked in about 7 minutes. Remove the skin before serving; it is left on to keep it moist while broiling. The breast is done when it is moist, yet its liquid runs clear when pierced. The inside temperature needs to reach 165 degrees Fahrenheit.
While chicken is broiling, bring pot of water large enough to cook the chard to a boil.
Chop chard. Chop onion, garlic, mushrooms, thyme, and sage and then sauté them in medium pan over medium-low heat for about 5 minutes, stirring frequently. Add lentils, walnuts and 3 T broth and heat through.
Purée mixture in blender or food processor with salt and pepper to taste. You will have to scrape sides of blender with a rubber spatula a few times.
When water has come to a boil, add chard and boil for 3 minutes. Drain chard and toss with 2 T olive oil and 1 T lemon juice and salt and pepper to taste.
Place 3 T lemon juice, pressed garlic, chopped rosemary, salt, and pepper in small sauté pan and heat on stove for a minute. Turn off heat and whisk in 1 T olive oil.
Remove skin from chicken, slice into thirds, and serve over puréed lentils and chard. Drizzle rosemary lemon broth over chicken and lentils. Serve.
roasted winter squash and swiss chard quinoa bibimbap
adapted from closet cooking
serves 4
  • 1 T oil
  • 1 T gochugaru (Korean-style chile flakes)
  • 2 C butternut or kabocha squash, peeled, seeded and cut into 1/2 inch cubes
  • 1 C quinoa, rinsed
  • 2 C water
  • 1 bunch swiss chard, sliced
  • 1 T sesame oil
  • 4 ounces shiitake mushrooms, sliced
  • 4 eggs
  • 1 C black beans
  • 1/2 C cucumber, shredded
  • 1/2 C carrot, shredded
  • toasted sesame seeds to taste
  • toasted seaweed powder to taste
  • green onions to taste
  • gochujang sauce to taste (Korean sweet chile sauce, found at New Frontiers)

Mix the gochujang/chile flakes and the oil, toss with the butternut squash, place in a single layer on a baking pan and bake in a preheated 350F oven until tender, about 30-40 minutes.

Meanwhile bring the water and quinoa to a boil, reduce the heat and simmer until the water is absorbed and the quinoa is tender, then remove from heat and cover with lid.
Steam the swiss chard.
Heat the oil in a pan over medium heat, add the shiitake mushrooms, saute until slightly caramelized, about 7-10 minutes and set aside.
When the butternut squash is ready, fry the eggs.
Assemble bibimbap, garnish with toasted sesame seeds, toasted seaweed powder, green onions to taste and gochujang sauce.
smoky kabocha squash soup
serves 4
  • 1 kabocha squash
  • 1 t olive oil
  • 1 small onion, diced
  • 1 clove garlic, finely chopped
  • 1/2 t hot smoked paprika
  • salt and pepper
  • 2 leaves fresh sage
  • 1 can chickpeas (or 1 1/2 C cooked)
  • optional garnish: paprika, fresh olive oil, sage

Turn on your oven to 350F. Wash the squash and cut it in half. Wrap each half in tin foil, place on a baking sheet (or place cut side down on baking sheet with 1/2 inch of water) and bake for an hour. (* you can also substitute approximately 4 cups leftover cooked squash)

Remove from the oven and allow to cool while you start the rest of the soup. Heat a large saucepan to medium low heat. Add the olive oil and the onion. Sweat until soft. Add the minced garlic, paprika and a 1/4 teaspoon of salt.

Remove the seeds and stringy middle of the squash and discard. Remove the flesh from the squash and discard the rind. Stir the squash into the onions. Add 4 cups of water and the fresh sage. Drain the can of chickpeas and give it a good rinse, add half of the chickpeas to the soup. Bring to a simmer and simmer for 20 minutes.

Remove the sage and discard. Transfer the soup to a blender and pulse until very smooth. Place back in the saucepan along with the remaining chickpeas. Bring to a simmer. Check for seasoning and add salt as necessary. Serve hot garnished with olive oil.


From the Land 12.12


Students/PC members: are you signed up for the Spring Share? If you’re not sure, please ask and we’ll check your contract. This is your last day of Fall Share!

food for thought

full share: cucumbers, potatoes, roasted ancho chiles, cabbage, garlic, sweet onions, butternut squash, and carrots

partial share: cucumbers, potatoes, roasted ancho chiles, and cabbage

veg of the week

cabbage: Brassica oleracea var. Capitata

Descending from the wild cabbage, as do broccoli, turnips, and most cooking greens, cabbage is now found in a variety of colors and varieties, and found throughout the world. It is a staple of Asian cooking, and though half of the world’s brassicas are grown in China, the cabbage is thought to have been domesticated in Europe around 1000 BC, becoming widely popular throughout Europe by the Middle Ages. And they range in size, with the largest recorded at 138.25 lbs! (Don’t worry, ours will be closer to 2 lbs!)

Uses: Fermenting for sauerkraut or kimchi, slicing thin and mixing with mayonnaise for coleslaw, or stir-frying with other vegetables are all simple and common ways to eat cabbage. Short steaming is the most effective nutrient-preserving cooking technique.

Nutrition: Cabbage is rich in vitamins A and C (antioxidants, strengthen immune system), anthocyanins (anti-inflammatory nutrients), and glucosinolates (help prevent cancer). In addition, cabbage provides digestive tract support and cardiovascular support.

To store: Put the whole head in a plastic bag and store in your refrigerator’s crisper drawer – it will keep here for 1-2 weeks. Keep the outside leaves on during storing. Once cut, it starts to lose nutrients, so chop only just before using! 


Chino Valley Farm
by Alex Deck

Sixteen years ago Mike and Kate O’Conner started farming tomatoes. Back then “growing food was a business” says Kate. Today, she says “it’s turned into more of a lifestyle…. Growing people’s food is a kind of sacred trust.” The farm has grown to include more than fifty different products, not including thirty-five types of tomatoes. Food grown on their farm ranges from asparagus and zucchini to berries and fruit. Most of the fruit is stone fruit, peaches etc.

The farm is eleven acres with two to three acres in production, plus an acre of greenhouses. There are two barns and two greenhouses. It’s run by the family, Mike, Kate and two daughters, a few employees and about four to five interns at a time totaling between ten and fifteen people. The interns find the farm via WWOOFing or Besides the PCCSA, they sell at half a dozen farmers markets during the growing season, including the Prescott and Prescott Valley Farmers Markets, and through the YC Grown Farming Co-op. They provide the PCCSA with about half of our items during our season, ranging from tomatoes and strawberries to winter squash, onions, and potatoes.

Looking to the future, their eldest daughter is showing increasing interest in the farm and starting to can tomatoes in their commercial kitchen. Mike and Kate are very excited about this and thinking about future business opportunities. Recent successful canning endeavors have included strawberry preserves, vinegar and prickly pear syrup.

Visit their Facebook page here.


gingered cabbage
adapted from World’s Healthiest Foods
serves 4

  • 6 C thinly sliced cabbage
  • 1/2 C chopped scallions (or sub sweet onion)
  • 1 T minced garlic
  • 1 T minced fresh ginger
  • 1 T chicken or vegetable broth
  • 1-1/2 T soy sauce
  • 1/2 T rice vinegar
  • salt and white pepper to taste

Slice cabbage and mince garlic and let them sit for 5 minutes to bring out their health-promoting properties.

Heat 1 T broth in a large stainless steel skillet. Sauté cabbage, scallion, garlic, and ginger over medium heat for 3-4 minutes stirring frequently.
Add soy sauce and rice vinegar, and season with salt and pepper to taste.
roasted winter squash with cabbage and onions
adapted from farmer dave’s
serves 6
  • 1 small butternut squash
  • 1-3 T extra virgin olive oil
  • 1/2 onion, chopped
  • 1 t coarse sea salt
  • 3 T balsamic vinegar
  • 2 garlic cloves, minced
  • 1 cabbage, chopped

Preheat oven to 425 degrees F. Leaving the skin on, cut squash in half, remove seeds and chop into bite-size pieces. In large bowl, combine squash with onions, vinegar, 1-2 tablespoons olive oil, and salt. Spread out onto cookie sheet and roast 30 minutes or until soft. Remove from oven and set aside.

Heat remaining tablespoon of oil in large sauté pan over medium heat. (For an oil-free version, heat a quarter cup of water in a sauté pan until it boils). Saute garlic until fragrant (about 2 minutes). Fold in cabbage a little at a time until it all fits in pot and cook until tender, adding water or broth as needed to prevent burning. Remove from heat, add roasted squash, toss to evenly distribute and serve.

balsamic-molassis roasted potatoes, cabbage, carrots, and onions
adapted from big mike’s eats
serves 4 as side dish
  • 1 cabbage, sliced into 1/3 inch strips
  • 1 onion, sliced into thin half rings
  • 4-5 fingerling potatoes, sliced into 1/4 rings
  • 6 carrots, sliced on the diagonal into big bites
  • 1 T molasses
  • 3 T balsamic vinegar
  • 3 T stone ground mustard
  • 1 1/2 t dried thyme
  • 3 t sea salt

Preheat your oven to 450˚

Prep your vegetables. Toss the carrots, potatoes, and leeks into a high-heat safe baking vessel with a lid, like a casserole dish or dutch oven. Separate the onion rings from each other. Add the molasses, balsamic, mustard, thyme, and salt, then mix well.

Add the cabbage, making sure to pull the pieces apart a little bit. Stir well to get coated in the dressing, then put the lid on the container and pop it into the preheated 450˚ oven for 45 minutes or until the potatoes are tender and all vegetables are golden brown and fragrant.

Author’s tip: extra great with fresh made applesauce! Enjoy!

From the Land 12.5

food for thought

full share: citrus, purple top turnips, mizuna, kohlrabi, summer squash, spaghetti squash, rapini, and green tomatoes

partial share: citrus, kohlrabi, summer squash, and rapini

veg of the week

rapini: Brassica rapa var. rapa

Also known as broccoli raab, rapini is closer in relation to turnips than to broccoli! It probably descends from a wild herb related to the turnip. It has a unique and complex nutty, bitter taste, and has spiked leaves that surround a bud that looks like a broccoli floret.

Uses: Common in Italian and Chinese cuisine, saute rapini stems and leaves in olive oil and seasonings and serve as a side dish, or use it as a pizza topping or on hot sandwiches. Steaming and/or sauteing mellows the flavor, and boiling with a ham bone takes away the bitterness. Lower temperature for longer time is best. Similarly, substitute rapini for any recipe that calls for turnip greens.

Nutrition: Rapini is a great source of vitamins A, C, and K, and potassium, calcium and iron.

To store: Put in plastic bag and store in crisper drawer.


Summer Place Pecan Farm – “We grow em! shell em! and sell em!”
by Alex Deck

Some of you may have pecans left from two weeks ago, but I doubt it, they tasted too good. Here is a little bit about where they came from!

30 years ago Dr. Tinlin, known as the Johnny Appleseed of pecans according to their website, found out that Camp Verde, AZ is the perfect place to grow pecans. Camp Verde is about an hour east of Prescott off of  I 17. Every year, just before Valentines day, the farm puts on a Pecan and Wine Festival. This is a good way to check out your local pecan provider.

For those of you wishing you had more of those pecans you’re in luck. You don’t have to make the drive out there, Summer Place Pecans will ship anywhere!

Their products include:

  1. Shelled pecans, large and halved
  2. In-shell pecans
  3. Roasted and Salted pecans
  4. Cajun Flavored pecans
  5. Cinnamon flavored pecans
  6. Pecan shellers and more!

To order email or call 928-567-5202

or visit their website


braised rapini
adapted from closet cooking
serves 4 as side dish

  • 1 bunch rapini, trimmed
  • 2 tablespoons olive oil
  • 2 cloves garlic, chopped
  • 1/4 teaspoon red pepper flakes, or to taste
  • salt to taste

Bring a large sauce pan of water to boil, add the rapini and cook until the stalks are tender, about 2-4 minutes. Drain, chill in ice water, pat dry and set aside.

Heat the oil in a pan over medium heat. Add the garlic and red pepper flakes and sauteed until fragrant, about a minute.
Add the rapini and toss to coat in the oil, garlic, and red pepper flakes.
roasted spaghetti squash with broccoli raab and canellini beans
adapted from clean and delicious
serves 4

  • 1 spaghetti squash
  • olive oil
  • 4 cloves garlic, chopped
  • pinch red pepper flakes
  • 1 bunch broccoli raab
  • 1/4-1/2 C veggie broth
  • 1 C cooked canellini beans
  • 2 T Pecorino Romano/parmesan cheese
  • salt and pepper to taste

Pre-heat oven to 400.

Cut spaghetti squash in half lengthwise and scoop out the seeds. Brush with olive oil and season with salt and pepper.

Place squash flesh side up on a rimmed baking sheet. Bake for 45 minutes or until squash is tender and cooked through. Once the spaghetti squash has cooled enough to be handled, use a fork to scrape out the flesh into spaghetti like strands.

In the meanwhile, heat olive oil over a medium heat in a large non-stick sauté pan. Add garlic and red pepper flakes and cook until the garlic is fragrant, NOT brown.

Add broccoli rabe to the pan and season with salt and pepper. Pour in broth and pop a lid on. Allow to cook for about ten minutes or so or until the broccoli rabe is tender.

Remove the lid and add the spaghetti squash and the beans to the pan. Combine everything together and allow to cook for another ten minutes or until everything is heated through. Adjust seasonings and top with grated cheese.


sauteed rapini with kohlrabi
adapted from epicurious
  • 1 1/4 pound kohlrabi, bulbs peeled
  • 1/2 t grated lime zest
  • 2 T fresh lime juice
  • 1/4 C extra-virgin olive oil, divided
  • 2 bunches rapini
  • 5 garlic cloves, finely chopped
  • 1/3 C salted roasted pistachios, chopped

Very thinly slice kohlrabi with slicer.

Whisk together lime zest and juice, 2 tablespoons oil, and 1/2 teaspoon each of salt and pepper in a large bowl. Toss kohlrabi with dressing.

Finely chop rapini. Heat remaining 2 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Saute garlic until pale golden, about 30 seconds. Add rapini by the handful, turning and stirring with tongs and adding more as volume in skillet reduces. When all of rapini is wilted, sauté with 1/2 teaspoon salt until just tender, about 3 minutes. Transfer to a bowl and cool to room temperature. Toss rapini with kohlrabi and pistachios.