Glen Lehne, son of Norm & Cinda, and Wendy Nelson met in San Luis Obispo, California, in 1999. Wendy, at that time, was an agriculture business major at Cal Poly, and Glen, a Captain in the Air Force, was teaching nuclear missile operations at Vandenberg Air Force Base. Glen and Wendy soon married and now have 2 daughters, Ashlynn and Kylie, ages eight and six. A few years later Glen and Wendy were stationed in Omaha, Nebraska. As a health conscious mom raising her family, Wendy started to become very interested in buying locally grown products as household staples. They soon joined a local CSA with Shadowbrook Farms and fell in love with the idea. "CSAs were right up our alley since our family was adamant about finding the best quality, local produce for us to consume on a weekly basis," notes Wendy. After receiving orders to move to the Portland Metro this spring, Glen and Wendy helped Norm and Cinda brainstorm a CSA addition to their business. This first year has been a challenging, but rewarding success, thanks to all the positive support in the Roseburg area community. Glen and Wendy commute from the Portland Metro on weekends to help with the Umpqua Valley Farmers Market, CSA management and pitch in on any extra farm chores. They are enjoying being close to family for the first time in Glen's Air Force career - June 2014 will be 20 years of active duty. Their children, Ashlynn and Kylie, are learning the ropes of farming too. Wendy's family recently relocated from California to Myrtle Creek, where her father retired from a rewarding career in citrus and avocado ranching. Glen is an ROTC professor at the University of Portland and Wendy stays home as a full time mom with their two daughters. Other News... This week we are treating all of our members to the VERY limited Red Haven peach crop. The spring freeze destroyed most of the buds. This entire crop of Red Haven peaches has been set aside for you. We hope you enjoy these treats. Later we will have more peaches to share with our CSA members Our sign-up for the Fall season has begun. If you haven't already filled out a membership form please download one from our website or pick one up at your pick-up locations...space is limited and filling up fast. For our Summer members, who sign up for Fall, we will roll over the box deposit. There is no need to pay this twice. Please just pay the harvest box price only. Thank you again for the support and enjoy this week's produce bounty. Inside this week's box:
We rinse all the produce in the boxes to remove any excess soil and debris...however we do advise that you wash all the produce before eating...Enjoy!
1 lb red potatoes, chopped into bite-sized pieces 1-2 T olive oil 2 T chopped fresh Rosemary Salt and pepper to taste Place potatoes in oven safe dish in a single layer and drizzle with olive oil. Sprinkle with rosemary, salt and pepper. Stir potatoes to coat evenly and bake at 400 degrees for 35-45 minutes until golden brown...Enjoy! This week the potatoes are provided by Suzie Porter from Big Lick Farm...another beloved CSA farm in our local area. Suzie and her husband, Asinete Tibwe, recently moved to the area from California to start Big Lick Farm, and they believe in strengthening communities through local, organic agriculture. We are glad to trade produce with other local farmers to add variety to your harvest box, and we truly believe that supporting local agriculture ensures that our health, our environment and community remain strong....ENJOY!
Ingredients 8 to 10 small new potatoes (about 2 pounds) 1 pound Swiss chard 1 teaspoon salt, divided 1 tablespoon dried onion flakes 1/4 cup butter 3 tablespoons all-purpose flour 2 cups milk 1/4 teaspoon pepper Preparation Cook new potatoes in boiling water to cover in a Dutch oven 20 minutes or until tender; drain and cool slightly. Cut new potatoes in half, and keep warm. Remove and discard ribs from chard. Rinse chard with cold water, drain and shred. Cook chard, 1/4 teaspoon salt, and onion flakes in boiling water to cover in Dutch oven 10 minutes; drain and return to Dutch oven. Add potatoes, and keep warm. Melt butter in heavy saucepan over low heat; whisk in flour, and cook, whisking constantly, 1 minute. Gradually whisk in milk; cook over medium heat, whisking constantly, until thickened and bubbly. Stir in remaining 3/4 teaspoon salt and pepper. Pour over vegetables, and toss gently. Serve immediately. Serves 6. Swiss Chard The word Swiss was used to distinguish chard from French spinach varieties by nineteenth century seed catalog publishers. The chard is very popular among Mediterranean cooks. The first varieties have been traced back to Sicily. Chard can be harvested while the leaves are young and tender or after maturity when they are larger and have slightly tougher stems. Chard has shiny green ribbed leaves, with stems that range from white to yellow and red depending on the cultivar. It has a slightly bitter taste. Fresh young chard can be used raw in salads. Mature chard leaves and stalks are typically cooked or sautéed, the bitter flavor fades with cooking.
8-10 Gravenstein apples, peeled and sliced 
The Gravenstein apple is considered by many to be one of the best
all-around apples with a sweet, tart flavor, and is especially good
for baking and cooking. It is picked in July and August and is
known as a good cooking apple, especially for apple sauce and apple
cider. It does not keep well, so it is available only in
season.
Basic Salad Dressing
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