FAQ SHEET for Abundant Harvest CSA

Cherry TomatosFrequently Asked Questions for Abundant Harvest


What does being a CSA member mean to me?  What does my membership fee pay for?
Abundant Harvest CSA members are ‘members or investors’ in our farm business.  Your payment early in the season pays for a share of our harvest from May thru October.   Your early contributions go towards seeds, soil, and help us to cover our upfront costs.  In return, you receive local fresh produce, herbs, fruit, and flowers.  You will also receive a newsletter with recipes, preparation tips, farm news, and announcements.  CSA members are invited  to attend events at the farms;  such as a farm family potluck and our annual farm party with square dancing and games for the kids, and work parties.

What are the pick-up dates?
Special note: The pick-up sites are private locations that are leased and donated space to us.  We ask that you please be at the pick-up sites only during the specified days and times, unless other arrangements have been made.  Please let us know if you are missing a pick-up.  Please call, even during pick-up hours – this is incredibly helpful to us.

Hillsboro/Peterson Farm Store - 24 weeks from May 19 to Oct 27, 2011.  The pick up is weekly on Thursdays 1 to 7 pm.

Boedecker Cellars ~ 2621 NW 30th Ave, Portland: – 24 weeks from May 20 to Oct 28, 2011.  The pick up is weekly on Fridays, 2 to 6 PM.  

What Should I Bring to Pick-Up?
Peterson Farm Store: We encourage reuseable bags and totes.  Please bring an assortment of bags – paper, plastic, or cloth/canvas.  Small boxes or tubs also work really well. There are almost always some items to weigh out so plastic produce bags (the kind you get at the store) are especially good to have.

Boedecker Cellars: The basket from your previous pick-up.

If you would like to purchase additional items we have for sale you should bring cash or checks.  We often have eggs or  extra produce available.

What if I can’t come to pick up my produce or will be on vacation?
If you know you will miss a date, we encourage you to make arrangements with a family member or a friend to come in your place.   It is possible to make other arrangements, if you contact us ahead of time.     Contact us via email, 
info@abundantharvest.biz or call Steve’s cell 503-380-3739 anytime BEFORE pick-up.

What happens if I missed a pick-up?
If you did not contact us to make other arrangements, unclaimed produce is donated to the CSA’s give & take box or to the Oregon Food Bank.

Peterson Farm Store Only: We encourage you to try different produce and recipes, or to share with neighbors.  If there is something you will not use, we do have a give & take box.  Please put your potion in that box so that others can enjoy what you might not.  Whatever is left in the box at the end of pick-up may be donated to the Oregon Food Bank.

Why do your pick-up locations have different options and pricing? What are the differences between them?
This year our business grew as we accepted offers to serve businesses in NW Portland.
Peterson Farm Store: This location offers small and large sizes and are set up farmers market style.  The produce is set out in bins and members are able to select their produce and bag it themselves..
Boedecker Cellars: This locations offers one- size pre-basketed shares. Members are able to make a quick stop to pick up the pre-assembled share for their convenience.

How is your produce grown?
Since we began in 2006, we grow fruits, vegetables, herbs and flowers without synthetic herbicides, pesticides, or fertilizers; so that you get all the goodness nature has to offer.  We produce high quality nutritious vegetables in an earth-friendly way. While we are not certified organic, we have a strong commitment to sustainability.  We believe that knowing your farmers and location of where your food is grown, is the best way to ensure that your food is produced responsibly.

Ideas for you to have a wonderful CSA produce season:

~~ Clean and store your produce right away.
~~ Before putting your produce away, prioritize and sort your vegetables.  This will ensure that the most perishable produce gets used first.
~~Plan a weekly menu. If you do this right away and make your grocery list, you can then go shopping and get exactly what you need.
~~Preserving (canning, freezing, drying etc.)  helps to use up your produce and ensure you have something in the off-season.
~~Consider reducing supplemental produce from the grocery store to insure that you are using your CSA share  in full.
~~If it is not enough produce, you can supplement with produce from farmer’s markets.
~~ Use the recipes in the Newsletter, the CSA website, cookbooks, the Internet, or other members can help with fresh ideas to use your produce.
~~Pickup days are a great time to network about preparation ideas.

Why does some of the produce looks different than in the grocery store?
Conventional grocery stores demand that produce be uniform in size, shape, color, and stock varieties that can be shipped long distances. While we do include some favorite known varieties, we also grow many heirlooms and unique varieties.  As we don’t worry about having to ship and store these, members receive high quality, tasty produce.

How to Perserve Herbs

Preserving Herbs

With a minimal amount of effort you can successfully preserve herbs for use year-round. There are many different ways to preserve herbs, the most common method is to dry them. However, many herbs can be frozen with the end product closer to fresh than dried. Another method of preserving herbs is to make them into a paste with oil. Below you will find directions for the best methods to preserve your fresh garden herbs.




Fresh Cut Herbs For Fresh Use Later

Cut long stems from your herb plant as you would a bouquet of flowers. Remove leaves from the bottom third of the stem. Place your herb bouquet in a glass of water, taking care not to let any leaves fall below the surface of the water. Place a plastic bag loosely over the top and store in the refrigerator for up to five days.

Drying Herb Leaves and Flowers

The preferred way of drying herbs is with an electric dehydrator. To do so, place the leaves or flowers in single layer on the drying tray and follow your dehydrator’s instructions. Dry only one type of herb at a time so the flavor is not compromised.

You can successfully air dry herbs by following these guidelines:

*Pick the leaves and/or flowers off their stems and lay them in a single layer on a screen or breathable fabric. You may wish to cover them with a single layer of cheesecloth to keep the dust and debris off.

*For drying small leaved herbs such as thyme, or for drying flowers, you may hang the stems in small bundles up-side down. If your drying space is dusty, place the bundles inside a paper bag with some air holes punched in them. Once dry, remove the leaves whole from the stems.

*Choose a location for drying that is warm, dry and dark with good ventilation such as a garden shed or attic.

*Optimum drying temperature is between 80 and 90 degrees. At this rate your herbs will be dry in a few days. Air drying herbs in cooler temperatures may take up to a week or two to dry completely.

*Monitor the herbs daily. Once they are thoroughly dried store them in air tight containers to preserve their flavor.




Freezing Herbs

Freezing herbs is the best way to preserve flavor, color and nutrients. Unfortunately, frozen herbs become limp and sometimes discolored after thawing so they will not be suitable to use with raw foods. However, frozen herbs are excellent in cooked dishes.

One way is to simply chop herb leaves and seal in bags or containers. This method works well for thin leaved herbs such as parsley, chives and cilantro.

Another method is to chop fresh herbs quite fine, fill ice cube trays with the chopped herbs then add just enough water to each cell to cover, then freeze. Once frozen, the cubes can be stored in a ziplock bag.

Oregon Tilth

Oregon Tilth is a nonprofit research and education membership organization dedicated to biologically sound and socially equitable agriculture. Tilth’s history begins in 1974, as an agricultural organization with a unique urban-rural outlook. Primarily an organization of organic farmers, gardeners and consumers, Tilth offers educational events throughout the state of Oregon, and provides organic certification services to organic growers, processors, and handlers internationally.
Oregon Tilth

Simple Snow Pea Stir Fry

  • 8-10 ounces snow peas
  • 1 Tbsp. olive oil
  • 1 Tbsp. finely chopped garlic
  • ¼ tsp. salt, or to taste
  • 2 Tbsp. soy sauce (light or Kikkoman), or to taste

Rinse snow peas and trim the ends. Heat the oil in a preheated wok or skillet on medium-high heat. When the oil is hot, add the finely chopped garlic. Stir fry briefly until it is aromatic, then add the snow peas and salt. Stir fry briefly, then add the soy sauce. Stir fry for another minute and serve. Serves 2 to 4 people.