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"I was thrilled with the quality of the fruits and vegetables we received! The produce was ALWAYS fresh and tasted amazing! It was a special treat each week to see what came in the box and then to have the recipes and tips to store/care for it was so helpful.  The plus share was such a bonus – I never thought I would like fermented vegetables until I skeptically tried the Curtido….I fell in love!"  - Angel Hohenstein

"Quality, quality, quality! I can’t believe it....makes me wonder what I’ve been eating all this time! After trying two things, it’s a game changer for my house."  - Anna Connolly

What's New

Welcome to the blog.
Posted 10/26/2017 5:09pm by Stefanie Jaeger.
Greetings from Bayfield Apple Company!
A big thank you to all of our LSCSA fruit share customers, as this is our last fruit box of the 2017 season!  It has been a good year for fruit and an exceptional one for apples!  Bayfield apple orchards should have apples well into November this year.  
In your box this week, you will find two quarts of cider and one bag of Cortland apples.  At the Bayfield Apple Company, we have been pressing fresh cider weekly, so we hope you enjoy this autumn treat.  If you notice a difference in flavor with BAC cider vs. many other apple ciders, it most likely is the pasteurization process we use.  At the BAC, we use a cold pasteurization process, instead of the typical heat pasteurization that is widely used at orchards. We use a UV machine that the cider passes through, minutes after being pressed.  The UV lights on our pasteurization machine kill any unwanted bacteria, but preserve all of the delicate flavors present in our cider.  Another plus to a cold pasteurization process, is that our cider can be fermented into apple wine, hard apple cider, apple jack - any treat the home brewer would like to turn it into!  I have enjoyed some delicious homemade apple-cranberry hard cider (made by my husband the homebrewer) with BAC cider - it was the perfect treat to share during the holidays!  
The Cortland apples in your box have just ripened up in the last week (later than usual this year) and are ready to be enjoyed!  My two personal apple favorites are Cortland and Haralson apples - the sweet/tart combination and the crunch in both of these apples are SO good! If you are more of a sweet apple type, you may want to use these Cortland apples in baking - they are one of the BEST for baking with, as they are so firm, they will retain their shape in pies, strudel and treats of all kinds.  I have always gotten compliments when baking with Cortlands!
Here is a simple recipe that involves the best kitchen tool for busy people, a crock pot!  To make your own apple butter, take a look at how easy this is! The Cortland apples and BAC cider in your box this week are perfect for use in this recipe.
  • 16 cups cored and chopped apples, do not peel
  • 2 cups apple cider 
  • 2 cups sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon cloves
  1. Combine apples and cider in crock pot.
  2. Cover and cook on low heat for 10-12 hours.  (Your house will smell amazing!)
  3. Puree in a blender or food processor and then return the mixture to the crock pot and add sugar, cinnamon and cloves.
  4. Cover and cook on low for 1 hour.
This apple butter will keep for several weeks in your refrigerator or can be frozen in freezer containers.
Many thanks to all of our wonderful fruit share customers - see you all next year!
Missy & the crew at the Bayfield Apple Company
Posted 10/23/2017 10:33am by Stefanie Jaeger.

Greetings From Great Oak Farm!

Fall on a produce farm is like the grand finale of the season, an exciting time that is always worth the wait. The storage crops – many buried under the ground or hidden from view beneath large canopies of broad leaves – lie waiting to surprise us with their bountiful colors and shapes, and we farmers are waiting too. Waiting like sprinters that have stepped up to the line – poised, focused, prepared, ready to burst into motion when the time is right. Waiting anxiously for the fall carrots and beets to grow as long as possible before harvest, waiting for the frost to sweeten the fall crops juuust enough but not let them freeze, waiting for the root cellar to cool enough to keep the harvest through the winter. Then, when the time is right, the fields are dry enough, or the freeze is coming, we spring into action and sprint to the finish. But there are many legs to this annual race against winter, so we stretch, plan together, and get back up to the line to wait for the next heat to begin.    

This season here at Great Oak Farm, we’ve spent a lot of time waiting for parts, or tractors to come back from the shop ready for field work again. As I write this, both of our field tractors are unfortunately in the shop – one needed an engine rebuild and the other hydraulic repairs. Perfect timing. My fingers are crossed that we will get at least one tractor back this week as we race the waning daylight and waves of fall harvest come closer together as they crash upon our shores. Thankfully, we are able to rent our neighbor’s skidsteer to help move bins of produce from the field and into storage. It’s times like these that remind me of the subtle but mighty power of community, of helping our neighbors when they need a hand and we are able. Fall is also an important time for reflection about how the growing season went. Overall, despite the cool summer and steady rainfall, most crops did better than expected, and the weeds didn’t get out of hand (well, most of the weeds anyway!) The warm summery weather in September/early October was well received by many crops, and I could almost watch them grow and ripen in the field from day to day. Unfortunately our largest planting of broccoli – the fall planting – did not fare so well in the heat (nearly 90 degrees in late September!) and all flowered prematurely instead of making heads, so you may have noticed less broccoli in your boxes this fall compared to last year. As far as what has been (or has not been) in your boxes this summer, we’ve also tried to follow through on your feedback from last year’s survey. One standout request was more sweet corn and green beans, so I hope those extra quantites of corn and green beans have been well received. We will be sending out surveys soon for this summer’s boxes - PLEASE take a few minutes to fill them out and let us know what you thought of your boxes this season. We carefully read each and every survey - including all of your comments and suggestions – and welcome your reflections on the meat, vegetables, fruit, and plus items you have gotten in your boxes over the season. Let us know what you liked, and what we can do better. Once the results are all in, we’ll compile the data and send each of you a summary. Meanwhile, enjoy the final box of the summer season and the last gorgeous days of fall colors and warm sunshine!

We’d love to keep you stocked with veggies and meat through the fall holiday season and into the winter with our winter shares that start on Nov 1st – we’ve got mini and regular sizes available for both meat and veggie boxes this winter. There are also plenty of special orders available, from one-time boxes of meat to a case of carrots or other produce - check out the website for details.

We farmers continue to be humbled by your support, and are deeply grateful for your steadfast commitment to eating locally and seasonally with us. Together, we’re rebuilding a robust and resilient regional food system, one bite at a time.

Yours in community – Chris Duke, Great Oak Farm  

Posted 10/23/2017 10:31am by Stefanie Jaeger.

Here is the LAST newsletter of the summer season! Thank you for joining us!

October 25th 2017 Newsletter

Posted 10/23/2017 9:45am by Stefanie Jaeger.

Winter shares begin November 1st and run through March 7th. There are a total of 6 deliveries. 

Winter schedule is as follows:

November 1st

November 15th

December 6th

January 3rd

February 7th

March 7th 

Pick up location information can be found here. 

Box content information can be found here.

Sign Up here! 

Posted 10/16/2017 12:41pm by Stefanie Jaeger.

Fall Greetings from Wild Hollow Farm!

The end of the growing season is always a busy time on the farm, as we hustle to savor the last bits of warmth, begin fall clean-up, and look ahead to planning for next season. Cooler temperatures and shortened day length slowly turn the once vibrant flower fields to a patchwork of brown and yellow. Our first hard frost arrived last week, drawing to an official close our field growing season.  

There are a handful of flowers that are able to persist the frosty temperatures and step into the spotlight this time of year. Flowering kale is definitely one of these beauties, taking its sweet time all season to slowly mature. As temperatures drop, the colors become even more deep and vivid. I like to think of flowering kale as the rose of autumn, with its big ruffly layers of leaves in deep shades of purple, white, green, and pink. Eucalyptus is another plant that we turn our focus to in the fall. It grows into a tree in warmer climates, but for us in the north we treat it as an annual. Each year we seed it in late winter, and watch it slooooooooowly grow all summer long. It is tempting to snip away at the beautiful silvery green leaves, but if cut too soon, the tender new growth quickly wilts in the vase. Beginning in September, when the leaves have become more mature and leathery, we can finally begin to harvest! Eucalyptus finds its way into most everything we make, from bouquets to boutonnieres, and everything in between.  

We grow many flowers specifically for drying, and fall is the time to stockpile for making wreaths and other dried flower beauties in the winter. Gomphrena is one of my favorites - these stiff little puffs hold up so well in the field for use as a fresh cut, and when dried maintain their bold color all year long. Other flowers we dry include statice, dusty miller, nigella, strawflower, artemesia, celosia, and eucalyptus. We will be offering several dried flower wreath workshops on the farm in November and December. We will talk about drying flowers and provide the instruction, assistance, and materials/tools for you to create your own dried flower wreath to take home. All flowers were grown and dried on the farm, specifically for use in this class. Wreath making is a great skill to learn and this class is for the beginner, no experience necessary. You will walk away with a gorgeous wreath that will last for years! For more info or to register, please visit our website at www.wildhollowfarm.com/workshops  

Seed catalogs have already started filling our mailbox, and fall is the ideal time to plan for next year’s growing season. With everything still so fresh in my mind, I set aside a solid few hours to review my notes from the season and get my seed order in. In a few weeks, our tulip bulbs will arrive and we will hustle to get them in the ground before it gets too cold. We are growing thirteen new varieties this year, and are excited to offer you our Spring Tulip Share which begins in mid-April.  

Enjoy this time of change, leaf color, and cool weather!


Posted 10/16/2017 12:40pm by Stefanie Jaeger.

Here is the link for our October 18th, 2017 Newsletter!

Posted 10/10/2017 8:58am by Stefanie Jaeger.

Greetings from Maple Hill Farm!                  

Fall is really here in full tilt, and I think I’ve forgotten just how unique the fall colors here in the North really are. This week’s letter is a little departure from the status quo; allow me to introduce myself! I’m Cate Airoldi, daughter to Tom and Connie Cogger and sister to Matt Cogger, the co-owners of Maple Hill Farm. I currently live in Ashland, Oregon but head home as often as I can to visit family.           

People often ask me what it was like to grow up on a small farm. That answer is….complicated! Like many things in life, growing up a farm daughter may be one of those things I come to appreciate more as I’ve gotten older. I can say that I have many, many fond memories of dashing out to the garden for some fresh beans or peas whenever I felt like it, watching baby lambs and pigs being born, and appreciating the freedom that comes with growing up in the country. The barnyard, garden, woodpile, and adjacent forest lands were as good of a playground as any child could want! Did I love every minute of weeding, tomato picking, wood cutting, chicken butchering, or hay bale stacking? Certainly not, but I do continually realize just how unique my upbringing was the older I get. Having insight into the inner workings of small scale agriculture really is a rarity in today’s society. Where do those fresh washed veggies, eggs, and chicken breasts come from in the store? What really goes into producing a week’s worth of food for a big family? How much effort does it actually take to cut and stack 10 cords of firewood for a winter’s worth of heat? These are all aspects of rural life that, growing up, I considered completely normal. I now realize that with the dwindling populations in rural regions around the country, and the relative scarcity of small farms, these are all in fact very unusual skill sets to have!                 

Having lived in a multitude of places since leaving home for college and work, I have to say I’m quite envious of those of you lucky enough to partake in the Lake Superior CSA. Although Oregon is a temperate state with a year-round growing season, none of the CSAs I have encountered thus far offer anywhere near the quality, diversity of products, or value of your CSA here. This model of business- Community Supported Agriculture- not only benefits the growers and producers immensely in sustaining their livelihoods, it provides what I view as a critical connection between producer and consumer. Not everyone grows up on a farm, and nor do I think everyone should! We need teachers, doctors, and mechanics in the world too. However, I think that groups like the CSA benefit the community far beyond the immediate and obvious value of receiving high quality, locally produced food. An opportunity is presented for people to “vote with their dollars” so to speak by supporting small scale sustainable agriculture, hardworking growers and producers, and a fast-disappearing lifestyle of community investment.                

Hoping you take time to see the fall colors and enjoy the bounty of your Fall CSA boxes!              


Posted 10/9/2017 2:52pm by Stefanie Jaeger.

Hot off the press! 

Here is our October 11th, 2017 Newsletter!

Posted 10/2/2017 2:13pm by Stefanie Jaeger.

Greetings from Twisting Twig Gardens and Orchard,  

I hope that you all have been enjoying fall. This is my favorite time of the year. I love the cool, comfortable weather, the vibrant colors, and earthy smells. Most of all, I love the bounty of the harvest season. This time of year, the eating is good!  

As we move into October, a sense of urgency begins to creep in. Around Twisting Twig, there is still much work to be done before the season wraps up and the cold weather arrives. This month, we will be picking and pressing apples for cider, which is something that I eagerly await each year. We will be continuing to harvest from the gardens including; digging up the root veggies, gathering the last of the tomatoes, and harvesting the lettuce. Toward the end of the month, we will be prepping beds and planting garlic for next year. There will also be garden clean-up and plenty of mulching to do before all is ready for winter.  

With all the busyness and joys of fall, also comes a touch of sadness about having to let go of that daily sense of purpose of nurturing our crops. This growing season has had it's challenges because of the cool and wet weather, which has led to issues including slower ripening, slug damage, and tomato blight. We need rain, but everything in moderation! However, the bounty and delights of fall abound, and I am grateful for all that the farm provides.  

I want to thank you for supporting us and the other farms of your Lake Superior Cooperative CSA. And, good on you for choosing to eat well. Enjoy!   Happy Fall, Rob  

Posted 10/2/2017 2:11pm by Stefanie Jaeger.

Here is the link for the October 4th, 2017 Newsletter!

Delicata Squash