Purple Rain Vineyard

Week of December 7th, 2009

Carrots

Brussels Sprouts

Garlic

Onions

Potato (French Fingerlings)

Potato (Charlotte)

Winter Squash

French fingerling is another gourmet potato with satin red skin and yellow flesh with an interior ring of red when cut across.   Exceptional variety for French Fries or pan brown with fresh chives.  Charlotte potato is one of the best varieties for roasting, and what a perfect side dish for this holiday season. We would like to share a recipe given to us from chef Cathy Whim from Nostrana restaurant in Porland, Oregon. 

Roasted Charlotte Potatoes
Parboil potatoes in well salted water, drain, toss with pepper and more salt (you can also add herb branches - rosemary, sage, thyme and whole garlic cloves and a generous amount of extra virgin olive oil.
Roast in a cast iron skillet (preferably preheated in a 500 degree oven). Toss often and roast until crunchy and golden

.

Season 2009 ends this week.  

It has been a pleasure serving 95 families this season and we hope you have enjoyed  the journey. 
We wish everyone a healthy, peaceful and happy holiday season.

Week of November 30th, 2009

This photo represents a large share.

Garlic

Green Wave (mustard green)

Kale

Kolrabi

Pac Choi (Asian green)

Potato Fingerling (LaRatte)

Red Mustard (mustard green)

Ruby Streaks (mustard green)

Potato: Fingerling LaRatte has a chest-nutty flavor.  An excellent variety for purees, boiled or roasted.  Smooth and creamy for purees, yet the texture maintains firm when boiled or roasted.

Greens:  Green leafy vegetables, especially the dark,  are the most concentrated source of nutrition of any food. They are a rich source of minerals (including iron, calcium, potassium, and magnesium) and vitamins, including vitamins K, C, E, and many of the B vitamins. 

This season we introduced a wide variety of greens including the mustard family.  The bitter and pungent flavors of mustard greens are considerate healing tastes.   They promote other tastes. Act as an Antitoxic & Germicidal.  Gives mental clarity. Aids digestion and cleanses the blood. 

Storing Garlic

 Place garlic in a paper bag and store  at a temperature of 60 - 65fh with moderate humidity and circulation. Cloves with a hard center have a shorter storage time and best used first.

Season 2009 ends next week.

Season 2010 begins April 19th to December 9th. 

Week of November 23rd, 2009

This photo represents a medium share

Carrots (baby)

Garlic

Leeks

Onions

Parsnips (baby)

Potatoes (Desire)

Rutabaga

Winter Squash

Parsnips have a celery-like flavor fragrance with a sweet nutty flavor.  We recomend trying a glazed carrot and parsnip recipe. Since they are both very young, be careful not to over cook them. 

Potato: Desire is an all purpose potato variety with a creamy yellow flesh. 

Storing potatoes:

Potatoes should be completely dry 

Condensation will cause rot

Place them in a paper bag with holes in it

Store in a cool, dark place with plenty of ventilation

Ideal storage temperature is between 45fh to 50fh

Season 2009 ends on the week of December 7th, 2009.

Season 2010 is open for registration. 

Week of November 16th, 2009

This photo represents a small share.

Cabbage

Celeriac

Escarole

Chard

Mustard Green (Green Wave)

Peppers

Potatoes (Yellow Finn)

Potatoes (Rose Finn Apple)

We have had a wonderful potato production, this year.  With many varieties to experiment both on the garden and in the kitchen.  Yellow Finn is a classic European gourmet potato that is very versatile.  Due to its moist texture, it is the ideal potato for mashing and roasting.

Rose Finn Apple fingerling potato has  a rosy colored skin with a deep yellow flesh and a waxy, firm texture. Great roasting potato with a delectable flavor. In addition, this variety is also excellent as thickener, for soups, sauces and gravies; simply cook the potato and puree and follow the cooking steps.  

Fall colors at Purple Rain Vineyard. 

   
Season 2009 ends on the week of December 7th.  Season 2010 begins April 19th. 

Week of November 9th, 2009

This photo represents a large share.

Beets

Garlic

Peppers

Potatoes (Fingerling Banana)

Scallions

Spigariello Liscia

Spinach

Potato:  Fingerling Banana  is a favorite among chefs and gourmet markets. Yellow, banana-shaped, waxy-type tubers with firm texture that have wonderful flavor baked, boiled or steamed.  

Holdiday Soap Gifts have a personal touch. 

Gift of (3) bars…. $15.00 (members’ price)

Gift of (4) bars… $20.00 (members’ price)

Gifts are presentend in a clear cellophane bag with a complimentary ribbow.

To take a look at our soaps, please follow the link, http://www.purplerainvineyard.com/soaps.php.

Week of November 2nd, 2009

This photo represents a medium share.

Asian Green (HoMiz)

Asian Green (Pac Choi)

Braising Mix

Carrots (Baby)

Lettuce

Onions

Potatoes

Shallots (French or Dutch)

Each season the garden brings us a richness of whole foods to our tables.  The frosty mornings of fall and early winter enhances the flavor of many greens and root vegetables.  This week, we introduce, the Asian green HoMiz.  Its mustard  flavor is rich with a hint of sweetness.  Our carrots have also gained from the colder weather; the baby carrots and sweet and crisp. Distribution of potatoes will be Yukon gold, Carola  or Bintje.   

Herbs for this Week

Mint

Sage

Thyme

Updates:

Our last week for season 2009 is December 7th, 2009.

For Season 2010:

We have added a new delivery location, across from Whole Foods, http://www.purplerainvineyard.com/delivery.php,  and a new egg share, half dozen every second week,  will be offered,  http://www.purplerainvineyard.com/egg.php.

Membership for Season 2010 is open.  More members have joined us last week and we welcome you back for season 2010. 

Week of October 26th, 2009

This photo represents a small share.

Asian Green (Vitamin Green)

Cauliflower

Escarole

Kohlrabi

Onion

Peppers

Potatoes (Carola)

Kohlrabi:  For a crisp and refreshing taste, add sliced Kohlrabi to a salad, or try the  braising recipe on our website, http://www.purplerainvineyard.com/recipes.php.

Potato:  Carola has a smooth, creamy  and  firm texture with an exceptional flavor.  If you enjoy scalloped potatoes, Carola is the choice.

Herbs for this week

Chives

Thyme (English)

Sage (pineapple)

Registration is open for Season 2010.   To all of our new members, thank you choosing our CSA program for next season. 

Week of October 19th, 2009

This photo represents a large share.

Arugula

Beets

Cabbage

Carrots

Endive

Chard

Lettuce

Potatoes (Bintje)

Cabbage:  This variety is for fresh eating.  The leaves are tender, thin, sweet and crisp.  Perfect for coleslaw, stir fries, soups, or enjoyed it raw.

Potatoes:An heirloom since 1911, Bintje is the most grown variety in the world.   Can be prepared in multiple culinary methods without diminishing its excellent flavor.

Herbs for this Week

Chives

Oregano (Italian)

Thyme (English)

Season 2010 is open for registration. We wish to express our appreciation to all of the current members that have registered for Season 2010.