2018 CSA ~ Week 16



Thanks for your patience with not receiving the weekly reminder emails the day before your delivery. I have been checking out other options, but the ones I am exploring will take a while to set up and I just haven’t had the time to do so at this point in the season. Hopefully, your blog early in the week will work for now…..


  • Pears (Star Krimson or Red Bartlett)
  • Collards
  • Broccoli
  • Lettuce
  • Carrots
  • Basil
  • Corn
  • Peppers
  • Onion
  • Red Kuri Squash


Sweet & Tangy Collard Greens

Coconut Bacon Collard Greens

Stuffed Red Kuri Squash w/Walnuts and Beans

Vegan Carmelized Red Kuri Pasta w/White Wine & Olive Oil

Red Kuri Squash Curry w/Chard & Coconut

Peanut Noodles w/Chicken & Pears

This week we’re happy to have Pears in your box….CSA Member Lisa Plumb offered this recipe as one of her favorites….thank you Lisa!

Harvest Pear Crisp

  • 6 cups pears, cored & cut lengthwise into 1/2″ thick slices (about 3 lbs.)
  • 1 Tbsp fresh lemon juice
  • 1/3 cup sugar
  • 1 Tbsp cornstarch
  • 1 1/2 tsp ground cinnamon, divided
  • 1/3 cup all purpose flour
  • 1/2 cup packed brown sugar
  • 1/2 tsp salt
  • 3 Tbsp chilled butter, cut into small pieces
  • 1/3 cup regular oats
  • 1/4 cup coarsely chopped walnuts


  1. Preheat oven to 375 degrees
  2. Combine pears and lemon juice in a 2 qt. baking dish: toss gently to coat. Combine sugar, cornstarch, and 1 tsp cinnamon: stir with a whisk. Add cornstarch mixture to pear mixture: toss well to coat.
  3. Lightly spoon flour into a dry measuring cup: level with a knife. Place flour, 1/2 tsp cinnamon, brown sugar, and salt in a food processor: pulse 2 time or until combined. Add chilled butter: pulse 6 times or until mixture resembles coarse meal. Add oats and walnuts: pulse 2 times. Sprinkle flour mixture evenly over pear mixture.
  4. Bake at 375 deg. for 40 minutes or until pears are tender and topping is golden brown. Cool 20 minutes on a wire rack: serve warm or at room temperature.

With the turning of the season, which has happened very quickly this year, we’re beginning to harvest the fall crops. This week you will see the first of your Winter Squash, beginning with the Red Kuri.

Winter Squash store best in a cool, dry, dark place with good ventilation. They should keep for up to a month or more, depending on the variety. You can also incorporate Winter Squash into a beautiful arrangement for your table. They won’t keep quite as long at room temperature, but if they are sitting on your table, you might be inspired to eat them more quickly. Once squash has been cut, you can wrap the pieces in plastic or waxed paper and store them in the refrigerator for 5-7 days.

This week  you will also see your first Pears, either the Star Krimson or Red Bartlett.  If the pears are not ripe, store at room temperature in a single layer until they darken in color. Once they are ripe, store in the refrigerator where they can actually last for a few weeks. Again, if you want to speed up the ripening, put them in a paper bag with a ripe banana or apple.


Last night the That’s My Farmer team held the fundraising dinner at Party Downtown. We hosted a sold out crowd and the food was amazing! Party does a fabulous job of taking in the food that the participating farms had to offer, and creating a delicious menu with it. The majority of the funds brought in will go into the Low Income Fund to


help those in need afford subsidized CSA Shares next season. Party Downtown is awesome at supporting local farms by purchasing their produce for their restaurant downtown on 8th Ave., and also at the Friendly St. Market. Look for their soon to open Party Bar in the space vacated by Red Wagon Creamery, attached to their existing location. Thank you Mark, Tiffany and crew, and thanks for all of the attendees and your very generous donations to the cause.



This week our farmer profile is all about Nicholas Tippins. Nicholas is experiencing his first season on the farm, and came to us at a time when we really needed him. It was at the height of the season and we had two crew members who needed to leave. The temperatures were consistently in the 90’s and our crew were working so hard, putting in long days. We advertised for crew on Craigslist, but Nicholas just happened to arrive in town, and having worked on farms before, did a little research on the farms in the area and called us…..serendipity!

Nicolas was born in Oregon, grew up in Wisconsin and has lived and traveled to many places. After graduating from a Quaker High School boarding school, he was accepted to college but deferred for a year to do some traveling first.  He met a medicine man who would become his spiritual teacher, which then lead to a 2 year journey to study in India.


For the first 6 weeks there he strived to be the most uncomfortable he could be, to help him learn to let go of his attachments. He studied with teachers of Hindu, Sikh, and Tibetan Buddhist traditions, learning meditation and yoga. It was the most amazing and life changing experience of his life. He also met the love of his life, Cassie, there!


He returned to the US in 2015, to Wisconsin, and worked on farms in that area, as well as establishing his own academic and book editing business. He’s also worked as a cook in a Farm to Table restaurant, and while in India, met tourists at the bus station, and helped them to find accommodations there.

Nicolas loves to write and is currently writing several children’s books. He also loves to read and his current favorite author is Andrew Harvey, who writes about Sacred Activism….

“The one hope for the future lies, I believe, in Sacred Activism – the fusion of the deepest spiritual knowledge and passion with clear, wise, radical action in all the arenas of the world, inner and outer. We have very little time in which to awaken and transform ourselves, to be able to preserve the planet, and to heal the divisions between the powerful and the powerless. Let us go forward now with firm resolve and profound dedication.”  Andrew Harvey

Linda: If you could change anything about yourself, what would it be?

Nicholas: I would like to have more humility, to be more present to appreciate the simple miracle of everything.

Linda: What do you like to do when you’re not working?

Nicholas: I’m working on my own writing projects. I enjoy being in nature, playing music and doing my spiritual practices. I feel like those things are my “real” job, and making money is just a way to support those things.

Linda; What books do you like to read, or what movies do you like to watch?

Nicholas: Some recent favorites would be Anna Karenina, the Little Prince, & The Giver. A movie I recently enjoyed was “The Horse Boy”.

We are sure enjoying having Nicholas on our crew this year, and hope that his journey allows him to return next season. He usually has at least a half smile on his face at all times. His gentle, serene presence is a benefit to the crew and through the craziness of the harvest season, although his quick wit, and subtle humor continually catch me off guard. We’re glad the universe led him here to spend the summer with us!


Just for fun…Jordan pulled this carrot out of the field….so many carrots, so little time!

We hope that you all have a wonderful week ahead and enjoy your box of veggies!

Linda and all of your Winter Green Farmers

2018 CSA ~ Week #15



We’ve been having an issue with our email for a week now and finally had to call in our technician. Seems the problem is that our internet server, with the increased security measures everyone is putting in place, thinks that the weekly emails I send out to you the day before your delivery is SPAM, so they shut us down. I won’t be able to send the reminder emails the way I have been, and until I can explore another method, such as Mailchimp or ConstantContact, you will just have to rely on the Tuesday morning Blog to see what will be coming in your box each week. We apologize for any inconvenience and appreciate your patience while we ponder this turn of events……


If you’ve been thinking about continuing on with the Late Season, please get in touch! I’ll be sending out the delivery info to members the end of the month!


  • Carrots
  • Potatoes
  • Leeks
  • Lettuce
  • Onion
  • Peppers
  • Cilantro
  • Corn


  • Eggplant
  • Broccoli
  • Tomatoes


Julia Child’s French Potato Leek Soup

Vegan Potato Leek Soup

Scalloped Potatoes and Carrots

Corn Chowder

Cilantro Carrots w/Cumin

Cilantro Tomato Corn Salad

Pasta w/Roasted Eggplant, Pepper & Garlic

After writing last week about not leaving the carrot tops in the Yum-Yuck box, I had quite a few emails from members who have taken the tops out of the box and brought them home to use in recipes! I loved hearing that….here is one recipe that member Katharine Kappa found in her South Eugene Neighborhood Newsletter. She thinks it’s fantastic and was excited to share it with you all….

Carrot Top Pesto

  • 2 cups green carrot fronds, rinsed (from bunch of  carrots)
  • 1/4 cup fresh basil or parsley, rinsed (1 Tbsp dried herb)
  • 3 garlic cloves, minced
  • 1/3 cup walnuts, cashews or pine nuts (I bet almonds would work too!)
  • juice of 1/2 lemon
  • 1/2 cup parmesan cheese, grated
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 3/4 to 1 cup extra-virgin olive oil


  1. In a strong blender of food processor, add the carrot fronds, herb, garlic, nuts, juice, cheese, salt and pepper.
  2. Pulse the machine until coarsely ground, then turn the  machine on and slowly drizzle in the oil until well blended.
  3. If not using right away, spoon into a small sterilized jar and cover with olive oil to seal the top of the pesto from air and to keep its green color.
  4. Use within 3 days or store in the freezer for later use.


What a morning! The fog was so thick we couldn’t see the hillside or the cows in the field! Yesterday’s teeny bit of moisture was welcome, and a promise of what’s to come, cuz we sure need the rain! We’re all bundled up as the day begins, getting used to the cooler temps and moisture laden air, but by mid day when the sun bursts through the layers are shed, and the warmth feels good on our soggy bodies….just the beginning!

We’ve begun the fall harvests, beginning to bring in some squash varieties and storage carrots. We’ve got about 8 totes of lovely carrots in our cooler, and the smell is so sweet. We also planted our new Strawberry plants, which we do every Fall….the everbearing variety we use produces well for about 2 years, so we replant every year to keep a good rotation going. Soon we’ll have Pears and Apples in the boxes!


Life in the office was a bit tedious last week as our mail program was out of whack…I spent almost 5 hours on the phone with different tech people from our internet and satellite providers, as well as Apple help. We couldn’t get emails to either send or be received, and needed to work exclusively from the online server, which didn’t sync well with the other programs we use. Technology hell! Finally called in our favorite Computer tech yesterday and he was able to figure out the problem and resolve it….we love him! Now to do some catch on areas that were put aside……

Hope that all of you are doing well, navigating the “back to school” agendas for either yourself or your children, and enjoying the change of season. Hope your week goes well!

Enjoy your veggies!

Linda and all of your Winter Green Farmers

2018 CSA ~ Week #14



I have a couple of “housekeeping” issues to discuss with you all….

A couple of the site hosts have asked me to mention that they have noticed several members going through boxes at the site, rifling through the veggies, before choosing which one to take him. Please don’t do this….it’s unfair to your fellow members to have many hands in the boxes. We do our very best to have each box be the same, as far as what veggies go in the box and the size/amount of each one. Please just choose one box and trust it will be as good as the next one! Thanks for your help with this….
We have also had some complaints that members who have purchased flats of berries have been taking them home to discover that there is a pint or two missing from the flat! Again, unfair to your fellow members, especially since they have already paid for this specially ordered bulk flat of berries….If you would like to order a flat, please get in touch with the farm office and we would be happy to assist  you.
And lastly, please don’t leave the greens to your beets or carrots behind in the Yum-Yuck box…that box stays behind for a week until we come back the following week with fresh boxes. Your volunteer site hosts don’t need to deal with that composting veggie matter sitting around at their homes and members who would like to take something out of the Yum-Yuck box don’t want to have to dig through carrot tops to find some goodies at the bottom. Please take your compostable veggie matter home with  you. Thank you!
We’ll be offering Strawberry flats for another week….if you would like to have a flat sent for you this week, please let us know….they are $32 for a 12 pint flat.
If you  haven’t already reserved your share for the Late Season, now is the time! We’ve got a few left and we would love to share our veggies with you right to the end of the season…..just call/email the farm to do so.


  • Kale
  • Corn
  • Carrots
  • Eggplant
  • Lettuce
  • Pepper
  • Tomatoes
  • Onions
  • Beets
  • Cherry Tomatoes


Fresh Corn Quiche

Bacon Wrapped Corn

Quick Pickled Corn

Anything Goes Kale Salad w/Green Tahini Dressing

Nacho “Cheese” Kale Chips (Paleo)

In my quest to help you enjoy beets more, I’m including this recipe from your fellow member, Jack Baker from Florence:

Hacker’s Beets.

  1.  Oven roast beets at 350 to 400 degrees until done but remaining firm.
  2.  In wide mouth quart jars, drop a couple, or so, whole dried bay leaves, one to two dozen black pepper corns, and a small palm of dried rosemary.
  3. Cool, peel and chunk the beets.
  4. Peel a couple, or so, garlic cloves and lightly crush.
  5. Pack the beets and garlic tightly in the jars. Add a mix of 1/2 Chardonnay and 1/2 live apple cider vinegar.
  6. Seal and Refrigerate (…for the far side of Winter.)

Happy Labor Day! Well, a day late but hopefully you had the day off and were relaxing with friends or family, or off for a last camping trip before school starts. If only vegetables knew how to take a day off! They just keep on laboring, so we do too….we couldn’t have had a better day to work outside though. Cool in the morning, sunny and breezy in the afternoon. Heavenly….

I don’t know about you but it feels like I went to sleep in Summer and awoke in Fall. The sky looks different, the air smells like Fall, the temps are certainly cooler, and the crops are beginning to reflect the changes as well. As we begin to say goodbye to some of our summer, warm weather favorites, we can look ahead to those cooler weather crops. This is the exact mid point for the full CSA experience and we hope that you have been enjoying it so far!

Jabrila Via, who has been one of our owner/farmers for over 30 years, has taken a big step back from the farm this year. She has certainly been using her time to travel, hike and climb and enjoy her new grandson, Malaki. While she used to run the CSA and help to manage the greenhouse, now she is mainly handling the Field Trips on the farm. We love to host “kids” of all ages, offering Field Trips from PreSchool right up to college classes, and some adult “kids” as well. There is nothing like seeing the wonder in a young childs eye when they see that their vegetables were “grown in dirt!” or being able to pick their own strawberries from under lush green leaves, or see them heft a carrot from the soil….here is what Jabrila would like to share with all of you…..

Farmer Jabrila Via:


This summer we had over 250 kids come to the farm for field trips, with ages ranging from preschool to high school. Thanks to you, our members, for the donations you made to our Education fund. These donations enable us to offer field trips on a sliding scale, which allows more classes to participate. In the past we have had enough in subsidies to allow us to give some schools the opportunity to come out to the farm with funding totally from our Education Fund. It looks like we will be able to do that again this year. Thank You…thanks also to Wali, Chris, Shannon and Jeremy for all of your help making the field trips happen, from tractor driving to readying the hay wagon. It’s definitely a group effort…


It is a joy to be with the kids as they explore the farm. This year I began each field trip sharing artifacts that we have found on this land. I have received permission and information from Tribal members to offer this opportunity to the kids. It is important to start at the beginning with respect to the Kalapuya Homeland we are on. We talk about the food that was harvested and the respect for all life. That moves us to talking about our environment and ecosystems. The children always inspire me with the ways they come up with how to care of the earth. The big Fir snag, also known as Mama Tree, gives us great teachings. We stand below her watching the birds on her branches as we talk about the ways nature helps us on the farm. As we walk the fields checking out the


different crops, harvesting some, eating some, we are learning about the plants, their roots, flowers, fruits and seeds. The talks go on from there in many different directions……farming practices, GMO, crop rotation, beneficial insects on and on…With the little ones we play as we learn and with the older kids we can explore more serious and meaningful discussions. I learn so much from the kids and feel it an honor to share with them. They love the cows. Organic farming is new to many of the students. It is always a fun conversation when we get into compost and the important role the cows play in giving their manure to the compost, helping to keep the soil alive and healthy. It’s great to watch as a few students smell the compost and then with great relief they smile at the wonderful rich smell. Often others join in with laughter and learning.

Let your schools know about our field trip programs. It is always fun to have members joining in on field trips, especially when the kids speak up and share that they have been on the farm before, the that we’re their farmers!

 So once again thank you very much for being apart of Winter Green Farm and supporting our Education Program.


We all hope that your week goes smoothly….and that you enjoy your veggies!

Linda and all of your Winter Green Farmers…past and present!


2018 CSA ~ Week 13



Hard to believe, but the end of this week will be September 1st, and the next monthly payment. If you have set up an automatic recurring payment, please be sure to get in touch if you have moved and your address is different, or if you have lost and received a new card….we appreciate your help so we don’t have payment failures! Thanks!


We have fulfilled our promise of Strawberries in the CSA boxes, so we can begin to offer more Strawberry flats to you all…..if you would still like to receive a flat of our Strawberries for canning or freezing, or just because you like to eat a lot of them, just let us know by calling or emailing the farm. The 12 pint flat is $32.00.



The tickets are selling quickly now for the fundraising dinner at Party Downtown at 6pm on September 17th. This event is a wonderful way to share an amazing farm to table dinner at one of the best restaurants in town. Mark, Tiffany and crew at Party Downtown take all of the fresh veggies and meats donated by the participating farms and create a marvelous menu of delight to share with you all. If you have attended one of the previous dinners, you know what to expect! For those of you who are thinking of attending for the first time, you won’t be disappointed! Come  join the fun, while supported the That’s My Farmer Low Income Fund to support families in need with subsidized CSA Shares and veggies! To reserve your share, just send a check to the farm….the cost is $50/ticket. Call/email the farm office if you have any questions.


  • Corn
  • Beets
  • Carrots
  • Tomatoes
  • Zucchini
  • Peppers
  • Onion
  • Lettuce
  • Strawberry Spread


  • Eggplant
  • Cauliflower
  • Cherry Tomatoes


Beet and Beet Greens Gratin

Beet Brownies

Vegan Beet Chocolate Pudding

Oven Baked Beet Chips

Cast Iron Skillet Cornbread

Yoram Ottolenghi’s Sweet Corn Polenta w/Eggplant Sauce


Beets! I know they have been in your box already this season, but I am determined to find a way for everyone to enjoy them. We’ve put out surveys in the past as to what is the favorite/least favorite of the veggies we offer….beets was up there in the half and half group. Some folks love them, and can’t get enough…some folks, well,  just don’t. I feel like the dislike for beets may come from childhood, when you were forced to eat beets either cooked too long, not cooked enough, pickled or just cooked in an unappetizing way. Lots of folks have only had canned beets in the past, which is a stark difference to the types of beets coming out of the field to your table. I searched out lots more recipes posted above and there are so many more in our past blogs, and archived on our website from when we did the paper box notes….I recommend to keep trying the beets, as  you might just hit on that one recipe where your taste buds say…ahhhh, thanks so much for persevering! If not, then your fellow members are gonna love you if you keep putting those gorgeous ruby globes in the Yum-Yuck box!


Our Farmer profile this week is all about Jesse Lankford. Jesse is one of my favorite people on the farm….she has a dry, wry sense of humor and takes her tasks seriously.. She is matter of fact, and very knowledgeable in so many areas. Jess has lived in Eugene for 5 years now, and has been with us for three seasons. She harvests for both CSA and our Farmers’ Markets and is the host for our Sunday King Farmers Market in Portland.

Jesse feels like her work at Winter Green Farm is part of her journey to merge medicine and food. She loves to cook and always makes us all jealous with the lunches she either brings to the farm, or cooks at the farm. Occasionally a crockpot will appear on the counter in the morning, in the crew kitchen, and by lunchtime delicious smells will be wafting out to greet us.


Jesse was born on the island of Oahu, growing up there until the age of 10 years. She loved living there, and grew up surfing. Her family moved to Cedar Falls, Iowa after that. She went to College in Wisconsin, and then transferred to the University of Oregon to finish her degree in Human Physiology, with a minor in Biological Anthropology.


Jesse is such a hard worker! She started out mowing lawns, and then got a job at subway when she turned 16. After working there for about 5 years, she opened her own food cart inspired by Toast. She worked as a Nutrition Education Coordinator for the Iowa Food Bank Association, as well as coaching Soccer, another of her passions, for 8 years on and off. Besides Winter Green Farm, that was her favorite job!


When Jesse is not working at the farm, she loves to be surfing on the Oregon Coast and she, and her brother Jordan, go as often as they can. She mainly likes to read her Surfer magazines, but her favorite book is “Mountains Beyond Mountains”, the story of Dr. Paul Farmer. She loves to listen to comedy radio before work.


As if she isn’t already doing enough, Jesse started her own little farm this year, in her spare time!! Salty Dog Farm….she heads up to her plot on a friends farm off of River Road either before or after her day at Winter Green, and sells her produce at the Little Y Market on W. 19th Ave. You can find her there on Friday afternoons.

Linda: What  life defining change shaped you into the person you are today….

Jesse: “When I was 20, I transferred to Oklahoma on a Soccer scholarship. I got injured in pre-season and eded up needing 2 hip surgeries (same surgery on each hip). Since I couldn’t play Soccer any longer, I lost my scholarships and moved back to Iowa to live with my parents and go through 18 months of physical therapy.”

Linda: Who is your role model is and why?

Jesse: “My Dad is my role model! I strive to be as considerate as he is. He is a “get-it-done” kind of guy that’s never taken time for granted. AND he made it to EVERY college Soccer game of mine and my brother. We went to college 5.5 hours away, in separate directions and lived 4 hours from home. Sometimes he would cancel his own class to be there!”

Linda: What has been your most amazing adventure so far?

Jesse: “My most amazing adventure is a tie between traveling around Ireland & Northern Ireland with my family, and a solo 7 day backpacking/kayaking trip in the boundary waters on the border of Canada and Minnesota.”

Linda: If you had 3 wishes, what would they be?

Jesse: “If I had three wishes, I’d wish for farmer discounts at every restaurant,  a new source of endless fresh H2O to be discovered, and drastic political change!”

Linda: What is your Super Power and what would your Spirit Animal would be?

Jesse: My Super Power is that I can turn off street lights when I walk under them, and my Spirit Animal is an Otter, cuz I have big teeth and I love the water!”

We hope you’ve enjoyed getting to know a little bit about Jesse….we know she has big dreams and plans, but we hope she’ll stick with us for a while longer.

May your week go well, your families be healthy, may love and light fill  your day,  and of course, we hope you enjoy your veggies this week!

Linda and all of your Winter Green Farmers





2018 CSA ~ Week #12



For those members who are not vegan or vegetarian, we want to let you know that the current information about our organic, grass fed beef offering just went in the mail. If you have an interest in our organic grass fed beef, but are not on the list to receive the info as yet, just get in touch with the farm office to receive the info, or check out the information on our 2018 Beef Letter.


  • Corn
  • Tomatoes
  • Carrots
  • Green Beans
  • Cauliflower
  • Eggplant
  • Peppers
  • Potatoes
  • Strawberries


  • Cherry Tomatoes
  • Broccoli
  • Zucchini


Fresh Corn Carbonara

Chilled Coconut Corn Soup

Green-Market Tacos w/Corn Crema

Corn & Zucchini Orzo Salad w/Goat Cheese

The recipe below was sent in by CSA member Debbie McVicker. She kept seeing carrot tops in the “Yum-Yuck” box at her site in Florence and thought to share this recipe which uses the carrot tops as a garnish on the salad….thanks Debbie!!

Carrot Salad w/Lemon Dijon Vinaigrette

  • 2 tsp Dijon
  • 1 Tbsp. fresh squeezed Lemon Juice
  • 3 Tbsp Extra Virgin Olive Oil
  • 1-2 tsp honey (or to taste)
  • 1/4 tsp salt
  • 1/4 tsp pepper (fine grind)
  • 1 lb. carrots, grated
  • 2 green onions, finely sliced or 1 shallot

Whisk together the dressing and pour over the carrots and onions. Toss well, taste, and adjust seasoning (honey? salt?) Cover and refrigerate until serving. Great if made a day ahead. Last, but not least, chop carrot tops (leaves, not stems) and garnish the salad before serving.

recipe from “Once Upon a Chef


The smoke has been slowly filling our valley since yesterday…..with so many fires burning, it’s a wonder it hasn’t been this intense before. I think the fire burning up by Terwilliger/Cougar Hot Springs may have been the tipping point for us…..


Levi and Andrea

It’s impossible to not be outside when you’re harvesting vegetables so some of our crew are taking precaution by wearing masks….by the end of the day we sort of feel like the bees do when they get smoked during hive checks….tired and docile and ready for a lie down.


CORN!! It’s finally here! Even though we all know that the corn is harvested in this area late August, early September, waiting for it’s arrival still tries all of our patience. We feel fortunate that the temps haven’t reached the heights of what was predicted for today, as the corn harvest is certainly one of the hottest, and most challenging crops to bring in.


Erik unloading his pack into the tote…counting, counting, counting….

You walk through closely spaced 7 foot tall plants, pulling ears off as you go along, and tossing them over your shoulder into a backpack, which when fully loaded can weigh as much as 40-60 lbs. The picker then brings his loaded pack to the truck and unloads the ears, counting carefully as he/she does so, into a larger harvest bin. Its heavy, hot work and takes some strength and stamina to be on the crew.


Corn is best eaten as soon as possible, as the natural sugars begin to break down soon after harvesting. Corn can keep for several days, in the fridge, with the husks on. To cook, simply cook in boiling water for 6-10 minutes. Butter, salt and pepper are typically applied afterwards, depending on your personal tastes. You can also grill corn, in the husk. You can add it to stews, soups, stir-fries, corn bread and puddings.

While we haven’t seen any yet, it’s not uncommon to find a worm in your organically grown corn. If  you do find one, simply dispose of the worm or add it to  your compost and cut away any part of the corn that might be bad, and cook the rest and enjoy!


Nicholas carrying out a bin of slicing tomatoes

We’re excited about the tomatoes coming in out of the field as well…the air quality on the farm today is not very good, due to all of the smoke in our area, so it’s not very pleasant to be out there…but, it needs to be done! We’re hoping for some good breezes to blow in this evening and chase it all out of our valley. Still, compared to many other areas that are living in the dense smoke on a daily basis, we feel blessed that it comes and goes.

Harvesting little funny tomatoes like this fella bring some levity to our toils….I like to bring them home so my grand girls can invent stories about them before we eat them up!


Of course, at break time, there’s nothing like some fresh blackberry treats! This has been a particularly good year for berries of all kinds, and the blackberry bushes lining the roads on the farm are loaded with so many berries, we’ll be eating them well into the fall rain season. Lovely to have our own little “grocery store” at our finger tips!


We wish you all a wonderful week ahead and hope you enjoy your veggies this week!

Linda and all of your Winter Green Farmers

2018 CSA ~ Week #11



Salsa Box!! We like to let you know so you can keep little fingers out of the box as there will be jalapeño peppers included.


  • Tomatoes
  • Cilantro
  • Jalapeños
  • Onion
  • Zucchini
  • Cucumbers
  • Strawberries
  • Lettuce
  • Broccoli


  • Cauliflower
  • Eggplant
  • Cherry Tomatoes


Classic Fresh Tomato Salsa

Fresh Tomato Salsa

Fresh Tomato Salsa

Baked Egg w/Salsa

Broccoli & Cheese Casserole

Summer Polenta w/Chimichurri & Tomatoes


Getting silly in the Strawberries! Notice the odd lighting from the smoky haze.                           From left….Emily, Joey, Nicholas, Matthew, Jesse, Shannon, Andrea, Porter and Mary

We’re excited for a cooler week, although the smoke has definitely found the farm. While we’re not as inundated as Eugene or other areas, we’re feeling it in the air for sure. What a full morning circle! We’re also excited for our new crew members, Mary and Matthew! We have been short handed for a while now, and especially through those couple of weeks when the temps were consistently over 90 degrees, the work was tedious and the days were very long. More hands make for lighter work is a true idiom, and we’re experiencing the relief of those extra hands today.


Salsa Box! We love this time of year…since I’m not out there harvesting anymore, I love when my walks up to the barn area coincide with the arrival of the harvest truck full of bins of pungent cilantro, and close proximity to wandering crew who trail a waft of cilantro scent everywhere they go. Cilantro is one of those herbs that you either love or hate. In fact, I recently heard a TedTalk on NPR radio about the Five Senses that said that our love of, or aversion to Cilantro is not random.  It’s actually based on genes.

I have included several fresh tomato salsa recipes, and there are more on our archive of past blogs, and old box notes on our website. We hope that one of them suits your fancy.


Salsa is the Spanish word for sauce, but the food predates the Spaniards by many centuries.The history of Salsa sauce originated with the Inca people. Salsa (combination of chilies, tomatoes and other spices) can be traced to the Aztecs, Mayans and Incas. The Spaniards first encountered tomatoes after their conquest of Mexico in 1519-1521, which marked the beginning of the history of Salsa sauce. Aztec lords combined tomatoes with chili peppers, ground squash seeds and consumed them mainly as a condiment served on turkey, venison, lobster, and fish. This combination was subsequently called salsa by Alonso de Molina in 1571.

Charles E. Erath of New Orleans was the first person in salsa sauce history who began manufacturing Extract of Louisiana Pepper, Red Hot Creole Peppersauce in 1916. A year later, La Victoria Foods started Salsa Brava in Los Angeles.

In Louisiana in 1923, Baumer Foods began manufacturing Crystal Hot Sauce and in 1928 Bruce Foods started making Original Louisiana Hot Sauce – two salsa sauce brands that are still in existence.


Breakfast for the bumble bees

In 1941, Henry Tanklage formed La Victoria Sales Company to market a new La Victoria salsa line. He introduced red and green taco, and enchilada sauces – the first of salsa hot sauces in US. He took over the entire La Victoria operation in 1946, which manufactures ten different hot sauces now covering the entire salsa spectrum, including Green Chili Salsa and Red Salsa Jalape?a.

According to the hot sauce history, salsa manufacturing in Texas began in 1947 with David and Margaret Pace and their picante sauce. The Pace family made their name producing cane molasses in Alexandria, Louisiana. After serving as a pilot during World War II, David Pace moved to San Antonio, Texas and began manufacturing syrup, along with a few other foods like jam, salad dressing, pickles, and salsa. Pace loved his chile salsa so much that he decided to jettison all other products and focus on that alone. He called it Pace Picante, and today it’s still one of the country’s top-selling salsa labels.

In 1952, La Victoria Foods introduced the first commercial taco sauce in US and in 1955, La Preferida launched a line of salsas.

In 1975, Patti Swidler of Arizona launched Desert Rose Salsa. Four years later, in Austin (Texas), Dan Jardine began producing Jardine’s commercial salsa, giving Austin the reputation in the history of Salsa Sauce as the hot sauce capital of America. Another Texas company, the El Paso Chili Company, was started in 1980 by Norma and W. Park Kerr. In 1986, Miguel’s Stowe Away in Vermont launched a salsa line and in April, 1986, Sauces & Salsas Ltd. began manufacturing the Montezuma brand of hot pepper sauces and salsas in Ohio.


Soon to come….Corn!!

Between 1985 and 1990, Mexican sauce sales grew seventy-nine percent; between 1988 and 1992, the percentage of American households buying salsa increased from 16 to 36. By 1992, the top eight salsa manufacturers in the history of salsa sauce were Pace, Old El Paso, Frito-Lay, Chi-Chi’s, La Victoria, Ortega, Herdez, and Newman’s Own. By 1993, competition from smaller salsa companies was so fierce that Pace, Old El Paso, and six other brands saw Texas sales decline three percent.

The big news in 1994 was the buy out of two of the largest companies in the Fiery Foods Industry. Numero Uno salsa manufacturer, Pace Foods, was sold to Campbell Soup Company for an astronomical USD1.1 billion.


Peppers are ripening up

Salsa Variations

There are a variety of different kinds of salsas. Some of the more popular ones include:

  • Salsa roja (red sauce) – used in Mexican and Southwestern foods. Made with tomatoes, chilies, onions, garlic, peppers and cilantro.
  • Salsa cruda (raw sauce) – also known as pico de gallo. Made with raw tomatoes, lime juice, chili peppers, onions, cilantro leaves, and other coarsely chopped raw ingredients.
  • Salsa verde (green sauce) – Made with tomatillos or green tomatoes.
  • Salsa negra (black sauce) – Made with dried chilies, oil, and garlic.
  • Salsa taquera (taco sauce) – Made with tomato paste
  • Guacamole – Made from avocados, generally used as a dip instead of a sauce
  • Chipotle Salsa (a smoky, spicy sauce) – Made with smoked jalapeno chili peppers, tomatoes, garlic and spices.
  • Mango Salsa (a spicy-sweet sauce) – Made with mangoes

We hope that you enjoy your Salsa box….let us know how your recipes turn out!

Linda and all of your Winter Green Farmers

2018 CSA ~ Week #10



For some reason I have not been getting email notifications as usual when some of you post a comment on the Blog page, and I have not been very good at going to the Blog site to check on comments. I will try to be better about that, but if you have a special request or issue to resolve, please either call or email at the farm address to make sure we can respond in a timely manner. In  the meantime, WordPress and I are working on how to resolve the notification issue!


This is the 10th week of delivery and mid way through the Standard Season! We hope you’ve been enjoying the bounty so far….if you were on the fence about whether to continue on into the Late Season and have decided YES!, it’s a good time to let us know!


  • Carrots
  • Lettuce
  • Zucchini
  • Cucumbers
  • Green Beans
  • Tomatoes
  • Cherry Tomatoes
  • Strawberries
  • Onion


  • Eggplant
  • Cauliflower
  • Broccoli


Fried Eggplant, Tomato & Cucumbers

Crispy Eggplant Fritters w/Smoked Mozzarella

Sweet & Salty Zucchini Bread Cookies

Zucchini-Oat Chocolate Chip Cookies

Spicy Asian Zucchini Noodles

Pasta w/Burst Cherry Tomato Sauce


I just heard from Mi Ae Lipe today…she is the author of the fabulous “Bounty from the Box” cookbook, which was created especially for CSA members. She has created a 66-page, full-color guide called It’s in the Bag—or Not! She felt that many people waste food, and money, because they might not know how to properly store and prep their fruits and veggies. This guide gives details on how to store, trim, and clean 90 different crops. It is available as an electronic PDF file only (not a print hardcopy): https://bountyfromthebox.com/introducing-its-in-the-bag-or-not-storage-guide/  Mi Ae is also offering her cookbook with a sales promo code WGF15 from now until August 20, giving CSA members 15% off (a savings of $5.25) when you order the book directly from her website at http://www.bountyfromthebox.com/. I’ve included a couple of recipes from her book below for you this week!

Sweet Potato and Carrot Latkes

Makes 25 latkes

Author Note: This is a different take on the savory potato pancake known as the latke, using sweet potatoes and carrots.

  • 1 pound sweet potatoes, peeled and coarsely grated
  • 1 to 2 carrots, finely grated
  • ½ bunch cilantro, finely chopped
  • 3 scallions (green onions), finely chopped
  • ½ cup all-purpose flour
  • 2 large eggs, lightly beaten
  • ½-inch piece peeled ginger, finely diced
  • ¾ teaspoon salt
  • ½ teaspoon black pepper
  • Pinch of cinnamon
  • ½ cup vegetable oil, plus more as needed

1. Combine the grated sweet potatoes and carrots, then add the cilantro, scallions, flour, eggs, ginger, salt, pepper, and cinnamon. Mix everything together until the mixture has a sticky but not gluey consistency. You may have to adjust the flour and egg quantities, depending on how big your eggs are.

2. Heat the oil in a deep 12-inch nonstick skillet over moderately high heat until hot but not smoking. Using a slotted spatula and working in batches of 4, spoon 2 tablespoons of the potato mixture per latke into the oil and flatten it to a 3-inch round. Reduce the heat to moderate and cook until golden, about 2 minutes on each side. Transfer the latkes to paper towels to drain.

3. Repeat until the batter is used up, adding more oil as needed. Remember to bring the oil back up to a fairly hot temperature before adding more latkes; if the oil isn’t hot enough, they’ll cook more slowly and soak up more oil.

4. If you plan to serve the latkes warm, shuttle them to a preheated 300°F oven. Serve with homemade applesauce!

— Lucy, Sang Lee Farms, Peconic, New York, as appears in Bounty from the Box: The CSA Farm Cookbook, by Mi Ae Lipe

Cherry Tomato Kebabs

Makes 4 to 6 kebabs

  • 1 basket (about 2 cups) cherry tomatoes, rinsed
  • 1 pound firm tofu, cut into 1-inch chunks and baked (see the Cooking Note below)
  • 1 cucumber, sliced
  • ½ pound Cheddar cheese, cut into 1-inch chunks
  • 2 cups green beans, steamed until just tender

Cooking Note: Start with a block of firm tofu; wrap it in several layers of paper towels and put it on a plate. Cover with a second plate and weigh the whole thing down using a couple of cans of food or a heavy book. Check it in 30 minutes and drain off the liquid. Repeat. Cut the tofu into 1-inch squares. Heat the oven to 400°F. If you’d like, season the cubes with soy sauce, salt, a bit of oil, or other seasonings. Bake for 30 to 40 minutes, or until the cubes are golden brown. Cool.

— Margaret Trott, Featherstone Farm CSA member, as appears in Bounty from the Box: The CSA Farm Cookbook, by Mi Ae Lipe

Arrange all of the ingredients on toothpicks and serve them on a platter. This is pretty and delicious as an appetizer, good with a vinaigrette dipping sauce. We sometimes make a whole meal of them.


What a glorious day! Started out cool and overcast…just perfect for harvesting heat sensitive crops such as lettuce and strawberries, broccoli and cauliflower. Yes, that is 10 year old Porter driving the Kubota tractor, helping Mom and Pop Overbaugh harvest the lettuce! Won’t be long before he is taking over the farm. He expects to have some of his melons to our farmers market stands soon.


On the way back from the lettuce harvest, Shannon and Porter stopped to take a look at the corn. The first planting is almost ready and we should be including it in your boxes in the next couple of weeks….can’t wait to eat those delicious succulent ears!


Green Beans and Strawberries are our most time consuming crops to harvest. The crew does manage to stay in great spirits through out though, and loves any excuse to get silly.

I love August! One of the main reasons I love August is because that’s when my darling daughter Michelle came into my life…Happy Birthday Michelle!! The other reason I love August is because that’s when the Perseid Meteor Showers happen!

We’re so lucky this year because the showers will be occurring during the New Moon phase, giving us a dark sky to see the Meteor shower in all of its glory.

No matter where you live worldwide, the 2018 Perseid meteor shower will probably produce the greatest number of meteors on the mornings of August 11, 12 and 13. In a dark, moonless sky, this annual shower often produces 50 or more meteors per hour. And this year, in 2018, there will be no moonlight to ruin the show.

According to EarthSky people tend to focus on the peak mornings of the shower and that’s entirely appropriate. But meteors in annual showers – which come from streams of debris left behind in space by comets – typically last weeks, not days. Perseid meteors have been streaking across our skies since around July 17. We’ll see Perseids for 10 days or so after the peak mornings on August 11, 12 and 13. What’s more, the Perseids tend to build up gradually, yet fall off rapidly. So it’s often wise to watch in the couple of weeks prior to the peak … but not this year. No matter how many meteors you see, you might see something, and it might be a lot of fun.

Every year, from around July 17 to August 24, our planet Earth crosses the orbital path of Comet Swift-Tuttle, the parent of the Perseid meteor shower. Debris from this comet litters the comet’s orbit, but we don’t really get into the thick of the comet rubble until after the first week of August. The bits and pieces from Comet Swift-Tuttle slam into the Earth’s upper atmosphere at some 130,000 miles (210,000 km) per hour, lighting up the nighttime with fast-moving Perseid meteors.

If our planet happens to pass through an unusually dense clump of meteoroids – comet rubble – we’ll see an elevated number of meteors. We can always hope!

Comet Swift-Tuttle has a very eccentric – oblong – orbit that takes this comet outside the orbit of Pluto when farthest from the sun, and inside the Earth’s orbit when closest to the sun. It orbits the sun in a period of about 133 years. Every time this comet passes through the inner solar system, the sun warms and softens up the ices in the comet, causing it to release fresh comet material into its orbital stream.

Comet Swift-Tuttle last reached perihelion – closest point to the sun – in December 1992 and will do so next in July 2126.

The radiant point for the Perseid meteor shower is in the constellation Perseus.  But you don't have to find a shower's radiant point to see meteors.  Instead, the meteors will be flying in all parts of the sky.

If you trace all the Perseid meteors backward, they all seem to come from the constellation Perseus, near the famous Double Cluster. Hence, the meteor shower is named in the honor of the constellation Perseus the Hero.

However, this is a chance alignment of the meteor shower radiant with the constellation Perseus. The stars in Perseus are light-years distant while these meteors burn up about 100 kilometers (60 miles) above the Earth’s surface. If any meteor survives its fiery plunge to hit the ground intact, the remaining portion is called a meteorite. Few – if any – meteors in meteor showers become meteorites, however, because of the flimsy nature of comet debris. Most meteorites are the remains of asteroids.

In ancient Greek star lore, Perseus is the son of the god Zeus and the mortal Danae. It is said that the Perseid shower commemorates the time when Zeus visited Danae, the mother of Perseus, in a shower of gold.

All of this, along your veggies, should make it quite a wonderful week…hope you enjoy!

Linda and all of your Winter Green Farmers