Apples, Peaches and Pears – Oh My!

We’ve got a delicious medley of products from Valley View Orchard that we’re offering up in a special promotion for new customers that sign-up between now and our next delivery on Friday, April 7th. These are 5 of the best sellers from this organic orchard in Ashland:  Cold pressed, unfiltered and pasteurized apple juice, ginger pear slices, Bartlett pear juice, sliced peaches and Bartlett pear sauce!

All together, these products represent over a $30 value, and we’ll include them in your first delivery when you sign-up for either 6 Standard CSA Shares ($278), or make a minimum deposit of $345 into an Individual Spending Account.

We now make home deliveries from Ashland to Grants Pass, Jacksonville to Shady Cove, and everywhere in between!

Feel free to give us a call at 541-301-3426 if you have any questions about our service. Our aim is simple – to provide the most convenient and enjoyable way to receive the highest quality produce from our local farms and small businesses. Support local by signing up with Rogue Produce today!

Delivering Local Favorites

As we expand home delivery of our year-round CSA and Online Farmers Market to new customers in Grants Pass and the surrounding area, we’d like to share about all of the local producers you can support – and their amazing products you can enjoy – by shopping at Rogue Produce. In addition to fresh produce from many of our local farms, our list includes breads (gluten and non-gluten), cheeses (goat and cow), olive oil, vinegar, grass-fed beef, superfoods, and much more. This post is the first of several in which we will introduce some of our fine partners in Southern Oregon.


Organicos Bakery

Rice BreadOrganicos has established itself as one of the most praised producers of gluten-free breads and pizza crusts. Based in Phoenix, they have several varieties of delicious sandwich breads, including multi-grain seeded, rice, sunflower oat, and their most popular cinnamon raisin. We love these breads because in addition to being gluten-free, they also contain no egg or dairy products, which is often a hard find for families with members who are vegan or who have dairy or egg allergies. You can’t beat these breads for taste, nor can you beat the great price of these products at Rogue Produce.


Rogue Creamery

Rogue Creamery CheesesTheir cheese are already world renowned, and how lucky we are to have an amazing company like the Rogue Creamery in Central Point. What you may not know is that Rogue Creamery recently became certified organic, and they have always produced the most amazing varieties of cheese, and we also sell their delicious butter. They even include local ales in some of their recipes, and they are most famous for their blue cheeses.


Rise Up! BakeryRise Up! Bread

We are grateful to have discovered Rise Up! Artisan Bread based out of the Applegate Valley to supply us with a variety of breads, including sprouted multi-grain, sourdough, levain, and many more. There is so much to learn about this totally sustainable producer, and we highly recommend you visit their website.


Pickled Planet

Love Kraut

This is another unique company we are so lucky to have in our area. Based out of Ashland, Pickled Planet produces a huge selection of krauts, with almost every combination of fermented veggies you can imagine. It’s always a good idea to have a jar of one (or many) of their krauts in the fridge to combine with whatever you’re cooking up in the kitchen.


Pennington Farm

PiesOh my! If you have a sweet tooth look no further. Pennington Farms supplies Rogue Produce with incredible pies and turnovers created from the fabulous berries they grow on their farm on highway 238, between Grants Pass and Jacksonville. They’ve also recently begun producing a line of granola that any child or adult will love. We sell pints of their fresh picked berries in the main growing season, plus tasty jams and bags of their frozen smoothie berry mix all year long!


The above is just a short preview of the many local businesses you can support by signing up with Rogue Produce. You can see a more comprehensive list of the local farmers and producers we work with by visiting our website. We offer home delivery of all our products year-round, and we now serve Ashland, Talent, Phoenix, Medford, Jacksonville, White City, Eagle Point, Shady Cove, Rogue River, Grants Pass, Ruch, and Murphy!



Now Serving Grants Pass!

Purple AsparagusWe’re happy to announce that Rogue Produce is now making home deliveries to Grants Pass! Now you can get the freshest produce from your favorite local farms, as well as locally roasted coffee, bread, tortillas, cheese, grass-fed beef, olive oil, pizza dough, jam, nut butter and so much more – delivered right to your door! We’re also expanding our route to cover stops along highway 238, including Murphy, Ruch and more!

Deliveries arrive every other Friday, until May when we begin delivering every Friday. You can sign-up for our Standard CSA Share, and we’ll deliver an assortment of the freshest and most delicious produce available. We post the contents of the Standard CSA Share on our Online Farmers Market page the weekend before our Friday delivery so that you can see what’s coming. Or, you can sign-up for an Individual Account, and order whatever items you want from our Online Farmers Market each week. With this option, you can also order the Standard CSA Share only, and not be charged the $6 processing fee for making a custom order.raspberries

We’ve built our service to be as convenient as possible. First of all, there are no big commitments – you can sign-up for 2 Standard Shares for only $97, or an initial deposit into your Individual Account for only $120. Second, you’re never obliged to order, and you can skip a delivery anytime you need to for any reason and always receive the amount of deliveries you’ve paid for.

If you want to support our local farms and food producers, Rogue Produce is the most convenient way to explore all that our region has to offer. We even provide delicious recipe ideas to make yummy meals with the seasonal produce we deliver.

Our next delivery is Friday, March 10th, and we’d love to get as many people signed up in the Grants Pass area as possible so we can get a strong start in serving your area. We will update the list on our Online Farmers Market this Saturday, March 4th. Our update will include a posting of the items included in the Standard CSA Share, as well as all of the additional items available to order from our Online Farmers Market. If you sign-up for the Individual Account, we will send you an email as soon as our list is updated, along with instructions for how to place your order for the delivery on March 10th.Winter Veggies

If you have any questions about Rogue Produce, feel free to give us a call anytime, at 541-301-3426. Or, you can sign-up anytime at our website,

Please share this post with your friends, and you’ll receive a $10 credit for every customer who signs up on your referral!

We look forward to serving you!

Roasted Brussel Sprouts

This week's supply is from Chris at Say Hay Farms near Guinda, CA.

This week’s supply is from Chris at Say Hay Farms near Guinda, CA.

If you are looking for a tasty, nutritious snack or side dish, look no further than Roasted Brussel Sprouts.  Brussel sprouts are a nutrition powerhouse, think green cabbage times ten!  They are rich in vitamins and minerals, including but not limited to vitamins A, B complex, C, manganese, and omega 3 fatty acids.  Medical researchers are finding increasing evidence that consuming Brussel sprouts and other cruciferous vegetables on a regular basis promote health and reduce risk of illness, including some cancers.  We are all about eating for optimal nutrition, but not at the expense of enjoyment.  I hope you give this recipe a try because these are not the Brussel sprouts that your mother used to make, I promise.


½ – 1lb Brussel Sprouts, cleaned and halved
2 Tbsp Garlic Olive Oil from Pasture 42
2 Tbsp Rogue Creamery Butter, melted
½ Tsp Salt, or to taste
Fresh Cracked Pepper
1/3 c. Parmesan Cheese


Preheat oven to 375°F.  While the oven warms, melt the butter and prepare the Brussel Sprouts.  Rinse each sprout and remove outer leaves if necessary.  Slice each sprout in half and place in bowl or Ziploc bag.  Add the butter, olive oil, salt and pepper.  Toss until each of the sprouts is covered in the oil mixture.  Let them marinate for 30 minutes on the counter, re-tossing periodically.

Place the marinated Brussel Sprouts on a baking sheet.  Roast in the oven for 20 minutes, add the Parmesan Cheese and continue roasting for another 20 minutes.  Remove from the oven, let them cool for a few minutes and enjoy!  For culinary interest or variation, experiment with your favorite seasonings.  Connect with us on Facebook or in the comments below and let us know what you think!  We’d love to hear about your favorite recipe variations and see photos of your culinary creations!

Wishing You Health & Happiness,

Your Friends at Rogue Produce


Sausage, Zucchini, & Bell Pepper “Soupaghetti”

In this recipe we cook the spaghetti squash in a similar fashion as in the pesto recipe we shared a few weeks back. We didn’t know what to call this at first, but it turned out to be just like spaghetti with a more “soupier” sauce than usual, so “soupaghetti” sounded perfect, but we’re open for suggestions : )



2 large Italian sausages, mild

2 c. tomato sauce

8 oz. veggie broth

3 cloves garlic

4 shallots

1 red bell pepper

1 heirloom tomato

1 zucchini

1 large spaghetti squash

salt, pepper, dried parsley, garlic olive oil, parmesan

Here's the sauce to go on your spaghetti squash pasta!

Here’s the sauce to go on your spaghetti squash pasta!


  1. Cook sausages in a saute pan. Set aside until cool and slice into rounds.
  2. In a 2 quart pan, add tomato sauce and broth. Bring to a boil and simmer.
  3. In a mini food processor or blender, add garlic, shallots, bell pepper (rough chopped) and heirloom tomato. Mix until all chunks are gone and then add to simmering sauce along with chopped zucchini, salt, pepper and dried parsley to taste. Simmer until the spaghetti squash is ready per instructions below.
  4. After cutting squash length-wise and cleaning out the seeds, brush the squash with olive oil (garlic oil from Pasture 42 is the best!). Sprinkle salt on the squash and then lay flat on a cooking sheet and bake at 450 degrees for 35 minutes.
  5. After the squash is done, scrape out the meat for your noodles and add your sauce for soupaghetti : )

We love to garnish this dish with grated parmesan cheese.  Please let us know your squash recipes, and share your other ideas on our blog at, or on our facebook page.

And remember, you can sign-up anytime for our food-scrap pick up service, community compost, and get all the left over vegetable scraps in your household donated to local farms each week to use as compost (this service is available in Ashland/Talent/Phoenix)!

Here’s To Your Health & Happiness

Your Friends at Rogue Produce

See this recipe with more to come on our blog at

Persimmon Arugula Pasta

Persimmon Arugula Pasta

Persimmons are a sweet and crunchy autumn treat.  These little fruits are loaded with antioxidants that can help keep you and your family healthy through the season.  You can enjoy them as a raw snack, just slice and peel the skin off the fruit.  Add them to your favorite winter salad, serve with goat cheese or try this pasta recipe that we found from The Little Epicurean (


1 package rigatoni or penne pasta 2 ½ c. persimmon, peeled and cut into cubes 1tsp fresh thyme or ½ tsp dried thyme 1 tbsp Rogue Creamery butter 1 white or yellow onion, sliced 3 large handfuls or arugula 1 c. Rogue Sharp Cheddar or Touvelle 3 tbsp grated parmesan cheese Salt and pepper, to taste ½ c. reserved pasta water

The amazing persimmon from Small Creek Farm!

The amazing persimmon from Small Creek Farm!


  1. Preheat oven to 350 degrees. In medium bowl, toss persimmon cubes with 1 Tbsp olive oil.  Season with salt, pepper, and thyme.  Toss to combine.  Bake for 30 minutes until the fruit has softened slightly and can be easily pierced with a fork.  Set aside to cool.
  2. Bring a large pot of water to boil. Add a little bit of salt.  Cook the pasta according to the package instructions.  We like ours al dente—not too soft and not too firm.  Before draining water, reserve ½ cup of the pasta water for later use.
  3. In a large skillet, melt butter over medium heat. Once the butter is melted, add the onions and cook until almost translucent.
  4. Add half the arugula, then the other half. The timing allows the arugula volume to decrease slightly.  Cook until the arugula begins to wilt.
  5. Remove the skillet from heat and add ¾ c. cheddar cheese and 3 Tbsp of the parmesan cheese. Add roasted persimmon and pasta and toss to combine.  The cheese will melt and get sticky.  Add the reserved pasta water to moisten pasta and create a cheesy sauce.  Season with salt and pepper to taste.
  6. Serve immediately so the cheese retains its texture. If needed, reheat over stove.  Serve with grated parmesan and the remaining cheddar cheese.

You are ready to serve and enjoy!  Garnish with the remaining cheddar and/or grated parmesan cheese.  To make this gluten free, we use brown rice pasta.  Let us know how you enjoy eating persimmons and share your recipe ideas with us at

Here’s To Your Health & Happiness

Your Friends at Rogue Produce

See this recipe with more to come on our blog at

Winter CSA with Home Delivery


We keep the local food delivery wheels rolling throughout the year at Rogue Produce, and we’ve been improving our Winter selection by leaps and bounds. We’ve witnessed the amount of locally grown Winter produce significantly increase over the last several years, and local farmers and producers are always grateful that our service provides a year-round market where local shoppers like you can find their amazing products. This year we’re going to include as much fresh produce as possible while also including the very best of the preserved items that we’ve been introduced to over the years (plus any delicious new products we discover on our way to Winter). If you sign-up for our Individual Account option, you can order whatever items you’d like each week of delivery, including our latest addition – organic beef! And remember, we make it easy by delivering your Standard Share or Custom Order right to the door of your home or business!

Winter recipes will be an awesome bonus to our service this season, and in addition to the ones we post on our blog and place in our bags, we would love to receive recipes from you. Feel free to submit a recipe by email (, or post it on our facebook page.

We aim to have a great selection of fresh vegetables through the Winter, including large leaf spinach, salad mix, living lettuce, broccoli, cabbage, carrots, beets, potatoes, Winter squash, kale, chard, basil, cilantro, parsley, leeks, onions, celery, mushrooms and much more. We aim to check out some of our farmers’ market friends up north in Corvallis for organic cranberries, hazelnuts, ginger and other items that we can’t source in the Rogue Valley. We also take advantage of our connection with Pasture 42 (producers of our amazing olive oil), in Guinda, CA, in order to bring home produce from their neighboring farms that grow lemons, mandarins, eating olives and more!

Organic, grass-fed and finished beef is a new item that is available on our Online Farmers Market for custom orders, including ground beef, steak, roasts, short-ribs and much more! We’re partnering with Scott River Ranch, a well-known vendor at our local farmers markets, to bring you the highest quality beef products.

We are also looking forward to the frozen fruits (Pennington Farm, Antonio’s Farm, Talent Natural Farm) and smoothie mixes in the Winter deliveries, as well as to the Raw Hot Coco from Bright Earth Foods! We will be putting together several recipes for hot and cold beverages/smoothies to make with raw superfood products and other items.

Here is a list of just some of the items we look forward to including in our Winter deliveries above and beyond seasonal vegetables, herbs and fruits. Now that we have begun making recipes based on the contents of each delivery, we are excited to organize creatively themed bags with all of the items we have to choose from!

Holiday breads (with gluten free options)
Candied almonds and pecans
Cheeses from Rogue Creamery
Olive oil and vinegar
Beans (pinto, black and other varieties)
Organic beef
Jams and nut butters
Jarred peaches and pears
Apple juice
Dried fruits
Citrus (from our friends in Guinda, CA)
Pickled items
Pastries and pie!
And more!

Winter Schedule / Farmers and Producers

We make the shift to our Winter schedule Thanksgiving week, skipping delivery that Friday, November 25th. We begin an every other week delivery schedule on December 2nd. This works perfectly, as we will end up skipping Christmas week, December 23rd, and begin weekly deliveries again on May 5th, Cinco de Mayo!

The Winter system works the same way as usual for Individual Account holders, aside from the every other week schedule. For Standard Winter CSA Share recipients, we double the value of your every other week delivery to between $45 and $50 with each share (instead of $21-$24 every week). We still have the same pricing system, only $97 will get you 2 of the double value shares (instead of 4 of the single value shares), and $278 will give you 6 double value shares (instead of 12 single value shares). If you do the math, you end up receiving a greater value during the Winter Months!

As always, we would love to hear from you as to the products and services you would like to see us provide through the Winter, and we will do our best to make sure that you don’t miss out on any of the fine produce and artisan creations of our favorite local farmers and small businesses this Fall and Winter. To close this Winter update, we’d like to leave you with a list of just some of the great local farms and small businesses who will be helping Rogue Produce deliver the best of what’s local through the Winter season!

Wandering Roots Farm
Dunbar Farm
Antonio’s Farm
Wandering Fields
Terra Sol Organics
Fry Family Farm
Noble Coffee
Scott River Ranch
Happy Dirt Veggie Patch
Valley View Orchard
Long Walk Vineyard
Bigham Farm
Ella Bella Farm
Four Winds Farm
Bright Earth Foods
Higher Power Raw Foods
Poetential Farm
Pennington Farm
Pasture 42
Rogue Creamery
Rise Up! (Bakery)
Talent Natural Farm
Whistling Duck Farm
Becky’s Pickles
Myriad Mycology
Ridgeline Meadows Farm
Old Stage Farm
And More!

Tokyo Turnip Recipes!


Geoffrey Stewart of Four Winds Farm

Geoffrey Stewart, Turnip Recipe Maste

These two recipe ideas for the turnips in your most recent delivery come straight from the farmer who planted and harvested them, Geoffrey Stewart of Four Winds Farm in Ashland. Enjoy!

Pan Roasted Tokyo Turnips

A tasty recipe for warm Tokyo Turnips. Aka Hakurei Turnips


·         1 bunch Hakurei turnips, halved lengthwise

·         2 tsp. vegetable oil

·         Salt and pepper

·         1/2 tablespoon honey

·         Pinch of cayenne

·         1/2 tablespoon water or broth


Toss turnips with 1 tsp. oil, salt and pepper in a medium bowl.  Combine honey, cayenne and water in a small bowl.  Heat a small skillet over medium-high heat. Add remaining tsp. oil.  Add turnips. Sauté for about 10 minutes, turning turnips frequently, until they are golden brown.  Add honey mixture to turnips and toss them for a few minutes until glazed and tender. Add additional salt and pepper to taste.

Easy Pickled Hakurei Turnips


1 bunch hakurei turnips, greens removed (save them for sautéing!) and thinly sliced

1 cup warm as it will come out of the tap water
½ cup rice vinegar (white wine vinegar could be substituted)
optional: 1 tablespoon crushed red pepper
6 Tablespoons sugar
2 ¼ teaspoons salt


Pack the sliced turnips into a quart jar, leaving about one inch of room at the top.

Dissolve sugar and salt in the warm water, and add vinegar.

Pour the liquid mixture over the top.

Refrigerate for 24 hours and serve.


Sesame Cabbage Rice Bowl

sesame-cabbage-rice-bowlEating healthy doesn’t have to be complicated or boring. One of our favorite weeknight go-to dishes is the Sesame Cabbage Rice Bowl.  We cook up a batch of fresh rice, usually white sushi, then we prepare a vegetable medley, dressing, toss it all together and enjoy!  This meal is great for leftovers and the dish is easily adapted to include your favorite veggies, proteins and/or superfoods.  Here are the basic ingredients:




Rice and Vegetable Medley:

2 c. rice (feeds 4-5 people), dry

1 medium head of green cabbage, thinly sliced

2-3 large carrots, shredded

1 bunch green onions, chopped


Sesame Vinaigrette:

2 tbsp. organic sesame oil

2 tbsp. rice vinegar

1 tbsp. soy sauce

1 tsp. organic coconut palm sugar or brown sugar

1/2 inch of fresh ginger, peeled


Add-on Ideas:

1/4 –  1/2 head purple cabbage, thinly sliced

3-6 leaves kale, thinly sliced

bell peppers, thinly sliced

hard boiled eggs


black sesame seeds



The first step is to cook the rice.  We use a rice cooker with a feature that keeps the rice at temperature for up to 2 days.  While the rice is cooking, prepare the vegetables and place in a large bowl (the bigger, the better).  In a mini food processor or blender, combine the vinaigrette ingredients and mix until mostly smooth.  Toss the vinaigrette with vegetables until the vinaigrette is evenly distributed.  For culinary flare, include your favorite add-ons to create a rainbow of color and/or get your daily dose of protein.  Garnish with sesame seeds and enjoy!  Let us know what you think, and please share pictures of your own creation!


To your health and happiness,


Your friends at Rogue Produce

Recipe: Rogue Spaghetti Squash Pesto!


Recipe by Rogue Produce

Recipe by Rogue Produce

1 Medium or Large Spaghetti Squash

1-2 Heirloom Tomatoes (or other available variety)

Arbequina Olive Oil

Salt & Pepper

1 Large bunch basil

2-3 Cloves garlic

¼ c. Parmesan cheese

¼ c. Walnuts

½ c. Arbequina Olive Oil



Rogue Spaghetti Squash is a simple and satisfying meal for the whole family.  It’s naturally gluten free and can be easily adapted as a vegan dish.  There are three basic steps in preparing this meal:

  1. Prepare the Squash. Preheat the oven to 400°F.  While the oven reaches temperature, slice the squash in half, lengthwise and remove the seeds..  Drizzle olive oil to lightly cover the insides.  Season with salt and pepper, then lay the squash cut side down on a baking sheet.  Cook for 35-45 minutes.  After the squash cools a bit (be careful it’s hot!), use a fork to scrape the noodles into a serving bowl.
  2. Make the Pesto. In a food processor, blend together all ingredients for basil pesto.  OPTIONAL ADD ONS FOR CULINARY FLARE:  To make this a vegan recipe, substitute walnuts for the parmesan cheese. To spice it up, add a small red Milano onion.  For an added immune boost, add 1-2 tsp. of Myriad Mycology Essence Blend.  This Rogue Valley product is a delicious blend of powdered cordyceps, Lion’s Mane and Reishi mushrooms, which are known for their nutritional and health supporting benefits.
  3. Toss the spaghetti, pesto and diced heirloom tomatoes until the spaghetti is evenly coated.  Salt and pepper to taste.

You are ready to serve and enjoy!  We like to garnish with parmesan cheese or nutritional yeast!  Let us know what you think, tell us about your favorite recipe variations and send us pictures (if that’s your thing).

More recipes will be posted on our blog each week with locally grown produce from the best of our local farms. Sign up today! New members can get a free bottle of Olive Oil from Pasture 42!


Here’s To Your Health & Happiness

Your Friends at Rogue Produce