A unique and viable approach to establishing local food self-reliance and building stronger communities.

Tuesday, February 19, 2019

Join Now! Sharing Garden's CSA


We are now accepting CSA subscriptions for our 2019 season. Hello friends, here is some information you might be interested in about our Sharing Gardens fund-raiser. In case you're unfamiliar with our program, we grow food with a small group of volunteers and give it freely to local food-pantries, (2,000 pounds in 2018) LINK. We are offering a small number of memberships to our CSA (Community Supported Agriculture) for the 2019 season. Participants will get a weekly 'share' of our home-grown, organic fruits and vegetables from May to November - with pick-up sites in Corvallis, Junction City and Monroe.  Even if you're not interested, if you're local to our area, could you please share with others in your network who might be? Much thanks!

What's new this year: Less plastic. Each weekly box will have a large, plastic liner that all - but a few items - will be placed in without separate plastic-bags. Liners will be re-usable. Less plastic - better for the Earth!

Weekly pick-up spots: Corvallis (Wednesdays - 36th and Polk - 2:00 to 6:00 pm)
Monroe - (at the Sharing Gardens - 1:00 to 5:00)
Eugene/Junction City: We will have a single delivery site in both Junction City and in northern Eugene on Sunday mornings (sites to be determined).

Here's a description of our CSA:

Llyn and Chris-Your local 'farm'acists.
What is a CSA? A CSA (Community Supported Agriculture) is a membership-relationship between you and a farm. Members receive a "share" of seasonally available produce, on a weekly basis. This gives you the benefit of supurb freshness, knowing where your food comes from, how it is grown, and that you are giving direct support to the people who grow your food.

The Sharing Gardens CSA will provide weekly boxes of fruits and vegetables from May until November as it is available. 

Your subscription will bring fresh and local food to your family while supporting us in our mission to donate healthy produce to people in our community, through local food charities (close to 2,000 pounds in 2018). We will be focusing on familiar, staple crops; the things that are most popular at grocery stores and farmer's markets.

Home-grown fresh!
What's in my box? In the beginning of the season, boxes are less full as there are not as many crops ready for harvest in the spring. Over the course of the summer and into the fall, the boxes increase in the amount that's included so, over the course of the season, you receive generous value for your membership.

May, June: Beets, cabbage, carrots, chard, onions, kale, lettuce and radishes
July: same as above, AND early tomatoes. summer squash, garlic and cucumbers
August, Sept.: same as above, AND green beans, celery, large tomatoes, peppers, apples, pears, plums, blackberrries and grapes
Oct., Nov.: Most of above, AND winter squash.

Each member will be added to our special CSA email-list and receive recipes and ideas for using the produce provided.
Lettuce grown from seed we saved.
How do we grow your food?

No herbicides or pesticides
Soil-fertility created primarily through compost, worm castings, leaves, grass-clippings and wood-ash.
Slow-grown for maximum density of nutrition and flavor.
We encourage birds and beneficial insects for natural pest-management.
We grow all heirloom varieties (no hybrids or GMO) from 85% (or more) of seed we saved ourselves.


Healthy food for you and your family!
Cost of season's 'shares': $700 (payable either in full - when you sign-up, or in two payments of $400 - when you sign up and $300 by July 1st). This works out to about $25/week.

Payment methods: We can accept cash or checks made out to 'The Sharing Gardens'.

Where do I pick up my box? Members in the Monroe area will be able to pick up their boxes on Wed. afternoons from 1:00 to 5:00 at the Sharing Gardens.
664 Orchard St., Monroe 97456 
Corvallis: Boxes can be picked up on Wed. afternoons at NW 36th and Polk from 2:00 to 6:00 Eugene/Junction City: We will have a single delivery site in both Junction City and in northern Eugene on Sunday mornings (sites to be determined).

Can I share my membership? Yes, if you find someone to share it with.

Can I cancel my membership? Only if we have a waiting list. You will be refunded the balance of your fees if there is someone else who wishes to buy your "share".

To sign up for the Sharing Gardens CSA,  send an email to us at - ShareInJoy@gmail.com - We will email you an application for you to fill out and mail to us, along with your payment.

Questions? Phone: Chris and Llyn (541) 847-8797
Call: 8:00 to 12:30 or 2:00 to 6:30 (we keep 'farmer's hours' and take a nap each day :-)


Friday, February 15, 2019

Crumb-Free, Whole-Grain Cornbread Recipe

Yummm!
Here is a recipe I developed over the years for a delicious, whole-grain corn-bread mix. I make it in bulk, pre-mixing all the dry ingredients so, if we want a loaf for breakfast or guests, or potlucks, it's a simple matter of adding the wet ingredients and popping it in the oven.

For best results, use all 'organic' ingredients. Most corn grown in the United States that is not-organic, is GM (genetically modified) and both corn and wheat, even if not GM is often grown with heavy pesticide use. "Organically grown" means: good for your health; good for the health of the planet!
We grow our own blue-corn for meal.

Corn Bread Mix (makes enough for about 13 loaves).

In a large bowl, measure and mix thoroughly:

3 cups All Purpose Flour
2.5 cups Whole Wheat Pastry Flour
2 cups Corn Flour
3/4 cup Yellow Corn Meal
3/4 cup Blue Corn Meal

Mix all the flours and meals together thoroughly. I like to use my hands!

In a smaller bowl, measure and mix thoroughly:

2.5 cups Brown Sugar
3/4 cup Coconut Flour
1/2 cup Baking Powder
2.5 teaspoons Salt
1.5 cups Ground-Seed Mix (1/3 cup Poppy seeds, 1/3 cup Chia seeds, 2/3 cups (and a bit) of Flax seeds - See note below.)

Mix  the two bowls of dry ingredients together. Take extra-care to be very thorough in this mixing process, otherwise you may have some loaves that don't have enough baking powder to rise well, or a loaf might be too salty (or not salty enough). Store in an airtight container, in a cool place out of direct sunlight. Corn products are especially susceptible to rancidity.

Recipe uses a 7.5" x 4" mini-bread pan

Recipe for Individual Loaves: Preheat oven to 350 degrees. Oil 7.5 " x 4" mini-bread pan (see picture).

  • Measure wet ingredients, whip briskly - thoroughly mixing. For best results, bring wet ingredients to room temperature.
  • Add dried fruit/nuts, or savory ingredients (see notes below). Mix well.
  • Add bread-mix. Gently fold together so all flours are moistened. Don't over-mix because the baking powder works by creating air-bubbles. Mixing too briskly causes them all to pop, making a flat loaf.
  • Let batter stand in bread-pan for five minutes before putting into pre-heated oven so baking powder can begin to rise.
  • Bake for 30-35 min. (till top is brown and toothpick inserted comes out dry).
Wet ingredients:
2 eggs
1/3 cup not-milk (soy, almond, oat milk...)
1 tablespoon light oil - we use sunflower or safflower as they don't have strong flavors

Fruits/Nuts etc.
1/4 - 1/2 cup - This recipe is nice because it can be made sweet or savory depending on what meal it's accompanying. Be creative! (See variation-notes below).

Dry mix:
1 cup

Notes-Mix:

Blue Corn Meal: Blue corn meal is higher in protein than yellow corn meal (by as much as 30%). We like to grow and grind our own - LINK.
Coconut Flour: We recently discovered coconut flour and love using it for many purposes: we sprinkle about a tablespoon on our bowls of hot cereal, we use it in pie crusts and sometimes use it to thicken smoothies. Important: if you experiment with substituting it for regular flours, it is highly fibrous so use it in place of an other whole grain at a rate of 3/4:1 (if receipe calls for 1 cup WW flour, use 3/4 cup coconut flour instead).
Baking Powder: Baking powder, especially if exposed to air and moisture will lose its potency over time. So, don't buy more than you can use in 6-9 months and store it in an air-tight container.
Ground seeds: Using a 2-cup measuring cup, fill to 2/3 cup with chia and poppy and then top it off with flax-seeds up to 1.5 cups. Grind the mixture of seeds using an electric coffee-grinder that is dedicated to non-coffee grinding-- or cleaned very well.

Variations-Notes: 

Here are some of our favorite sweet combos:
  • Banana/dried date-pieces/walnuts 
  • Dried apricot pieces/date pieces/dried lemon peel (soak well in wet ingredients for 30 min.)
  • Raisins/sunflower seeds, 
OR savory options:
  • chopped red-peppers/green onions/small cubes of cheese. 
Pancakes - thin the batter with a splash of soy-milk, milk or water. Great with homemade apple butter, yogurt and honey or your own favorite topping!
Thin the batter for pancakes and add your favorite toppings.
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