2017 CSA ~ Week 11

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SPECIAL ANNOUNCEMENTS:

We will continue to offer bulk flats of strawberries, although the yield may decrease a bit in the next couple of weeks….if you don’t have a deadline for when you need them, reserve your flat and I’ll send them when available. The price is $32.50 per 12 pint flat.

WHATS IN YOUR SHARE THIS WEEK:

  • Green Beans
  • Beets
  • Carrots
  • Broccoli
  • Cucumbers
  • Walls Walla Onion
  • Tomatoes
  • Strawberries

Some Sites Only

  • Cherry Tomatoes
  • Eggplant
  • Zucchini
  • Cauliflower

RECIPES:

Lemon-Sauteed Green Beans

Caramelized Spicy Green Beans

Skillet Green Beans

Spicy Eggplant

Zucchini Stacks – Parmesan Style

Strawberry-Cucumber Salad w/Lemon Cream

What a glorious start to the week! After so much heat, for such a long time (okay, for us Oregonians anyway!), it was a welcome pleasure to have some of the wet stuff visit us over the weekend. While I’m sure those of you that had camping plans, or a yard sale going on, it might not have been welcomed, but our earth sure needed a “drink” and I’m sure it helped the wildfire situation, even the tiniest bit. The farm felt fresh and clean this morning, even though we were all a touch more bundled up than of late. Great weather to be harvesting strawberries and sensitive crops. We’re back to full on sunshine now, and that feels good too! Summer….gotta love it! May it stick around for a long time…..

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What do you think of this spider! Farmer Kiegan discovered it in his irrigation travels this morning. It’s an Argiope aurantia…..Argiope is Latin for “with bright face” (Cameron 2005); aurantia, in Latin, is an adjective meaning “orange-colored.” It is common in gardens, orchards, forest edges, old fields, and farms.

A large, vertical, orb-shaped web is usually built amid tangled grasses, weeds, briars, and other vegetation, from near ground level to about three feet above it. The web is usually decorated with a bold, zigzag band of silk called a stabilimentum. The spider occupies the center of the web, hanging head down. The web is usually eaten and rebuilt every day, with the exceptions of the periods around molting and egg-laying. The spider will rapidly shake and vibrate in its web as a defensive strategy to scare predators off. The shaking blurs the spider and makes it appear bigger than it really is. Those are blackberry leaves in the background, so you can get an idea of it’s size. The morning dew looks like little jewels all around the web.

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Anyone see the Perseid meteor shower this weekend? This past weekend was supposed to be the peak viewing time, although hampered a bit with the waning moon still so bright. You still might be able to see a few “shooting stars”, as it’s supposed to be visible through August 24th. Find a dark spot, in the early morning hours just before dawn and or just after sunset, before the moon rises, and get comfy….look into the Northeast sky. Maybe you’ll get lucky! The Perseid meteor shower is really the debris from the comet Swift-Tuttle which passes us by every 133 years….

SOLAR ECLIPSE:

Where will you be for the Solar Eclipse? I will be viewing it from a friends property just outside of Corvallis, so hopefully I’ll have something to share for the next blog…..I have never been in a Total Solar Eclipse before, and probably won’t ever again in my lifetime, so I’m going for it. Most of the farmers will be here watching it from the fields…I’ll be sure to share our experiences with you next week!

FEATURE FARMER PROFILE:

This week we’d like to feature Farmer Kyle Ryan. Kyle has been working on Winter Green Farm on and off since 2011. He was born in New Jersey, brought up in Boston, with a little time spent in London when he was around 8 years old. He studied Environmental Science in college, but became dissatisfied with book learning and wanted to get out and do something.

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He came to Oregon to study at Aprovecho Sustainability Education Center for several years, and that’s where he got inspired to get involved in agriculture. He worked first on  Slo Farm, helping with fruit production/harvest. He came to Winter Green Farm in 2011, and has taken on many tasks here from harvest & production, to irrigation and this year, helping with the CSA. Working on Winter Green inspired him to finish his degree and he attained his degree in Land Use Sustainability from Goddard College, working mainly from home, and visiting their Seattle and Vermont campuses when required.

I asked Kyle what he enjoyed most about working on the farm and he said he really enjoyed working with a team of motivated people, seeing the season through from beginning to end. He said it felt like an amnesiac experience in a way….since there is always so much to do, you’re forced to be present in the moment, and then the plants you put in the ground so long ago in the Spring, seem to very suddenly be bursting with fruit! It amazes him!

The crew sort of thinks of Kyle as the on farm Google. He seems to know a little or a lot about so many subjects and loves to share what he knows. He reads, and listens to podcasts, and retains the information so well, he can tell you in depth about what he’s learned. He has self proclaimed himself to have “vocal voracity” and says he is the most outwardly, comfortably noisy person on the crew!

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This July, Kyle married his long term partner Molly Bullock, who is the Farm to School Coordinator at the Bethel Farm at Kayapulya High School. She brings school children to the area farms on field trips to see where and how their food is grown. The students typically  harvest food to make a salad at the farm so the children get the experience start to finish, harvesting and preparing their own meal. It’s a fantastic program, and they were just awarded a $100,00 grant from the USDA to keep the program going!

Kyle will be leaving us the end of the month to pursue a different path. He will be taking a position with Cascade Middle School as an Education Assistant working with the Special Education program. It will be our loss, their gain, as Kyle will surely be an asset to the program and to all of the children there. Those kids are in for a treat, as I’m sure Kyle will entertain them with random facts, total enthusiasm, and perhaps a new way of looking at their world. Thanks for sharing the season with us again this year Kyle, and maybe we’ll see you next summer!

We  hope you all have a wonderful week ahead, and eat your veggies!

Linda and all of the Winter Green Farmers

2017 CSA ~ Week 10

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SPECIAL ANNOUNCMENTS:

DELIVERY SITE ETIQUETTE

I would like to address an issue that came to my attention last week. One of our site hosts observed a member, who came to pick up their share, going through several of the boxes before choosing one. Please be respectful of your fellow members and open only one box…Yours! We work very hard to make sure that all of the boxes at each site are comparable to the rest, and I’m sure you wouldn’t want to have your box rifled through before you receive it. Your consideration on this issue is greatly appreciated.

BERRY FLATS

If  you ordered blueberry or strawberry flats, they will be coming to your delivery site today for you. There are quite a few orders so please, to avoid confusion,  make sure that you take the flat that has your name labeled on the side. Thanks!

WHAT’S IN YOUR SHARE THIS WEEK:

  • Green Beans
  • New Potatoes (best to refrigerate these)
  • Broccoli
  • Zucchini
  • Cucumbers
  • Green Onions
  • Tomatoes
  • Lettuce
  • Strawberries

SOME SITES ONLY

  • Eggplant
  • Cherry Tomatoes

RECIPES:

Smoky Potato Salad w/Sherry Vinaigrette

Warm Green Bean & Potato Salad

Roasted Green Beans, Mushroom & Onions w/Parmesan Bread Crumbs

Hasselback Tomato Caprese Salad

Spiraled Mediterranean Cucumber Salad

Spicy Thai-Style Pomelo, Green Bean & Zucchini Salad

Welcome to the week! This week of CSA officially marks the middle of the Standard Season! It’s been a bit of a tumultuous year but I think we’ve found our center now and we’re so excited that everything is going smoothly….for the most part. There are always the weeks that you wonder why exactly you chose this profession, such as last week….we had two cooler malfunctions (one minor and fixed the same day, one not so minor and will require a rebuild), pump breakdowns, truck standings (our Saturday Market crew coming home from Portland got stuck just off I-5 for 3 hours, waiting for a tow truck after the distributor decided it was too hot to continue on….), and a couple of juvenile cougars decided that 3 of Farmer Chris’s lambs might make a nice snack. He has been sleeping outside with them since last Tuesday, to keep them safe. We’ve been gifted a sweet Great Pyrenees named Yukon to take over the sheep protection duties. We’re all sleeping better now that he is on the job.

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Now it’s Monday, and we’re off to a fresh start! Since it is the Full Moon today, and a Lunar Eclipse starting off the eclipse season, I decided I’d take another walk around the farm to see what’s happening! I found this lovely lady on the newly emerging corn tassels, making sure that no insects decide to have their way with your corn.

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This guy was hiding under some leaves, and looking around, I saw lots of the little gems sizing up, preparing to be your pumpkins and jack-o-lanterns. I stopped by to say hi to the crew who were picking, and picking, and picking strawberries. With all of this

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warmth the berries are sure producing well! If you haven’t ordered your bulk flat to make jam or pie or freeze for winter months, now is the time. They are sooo sweet!

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I met up with Farmer Jimi Good, right after he moved the cow herd to new pasture. He’s tying up loose ends today as he is leaving for a 2 week adventure with his 9 year old son, Jade. They are heading North to Alaska to sail on a friends yacht through the inside passage. His friend, Louis Hoock (yes, he does go by the name of Captain Hoock!) owns a 54 foot yacht name Arcturus, and he runs Alaska Adventure Sailing, running tours in Southeast Alaska, cruising between Juneau, Sitka and Glacier Bay. Jimi and Jade will be his crew for the next couple of weeks. We’ll wish him bon voyage and look forward to hearing all about is adventure when he returns.

We hope that you all have a wonderful week ahead….it’s supposed to cool off a bit, I hear.  We’ll hope so, but if not, find a way to stay cool! Hope you enjoy your boxes this week.

Linda and all of your Winter Green Farmers

 

2017 CSA ~ Week 9

IMG_1619SPECIAL ANNOUNCMENTS:

Heat Wave!

Due to the extreme temperatures expected on Wednesday, we will not be setting up the Farm Stand at the Emmaus Lutheran Church this week! If you have not gotten in touch regarding an alternate delivery site this week, and we cannot get your share on the truck before our driver leaves today, then you will receive your share at one of our Friday delivery locations, at the Saturday downtown Farmers Market, or you can pick it up at the farm Friday-Sunday. Please call/email the farm to make arrangements. Thank you for understanding while we take care of our Market Crew and sensitive vegetables.

Blueberries!

If  you were interested in reserving a flat of bulk blueberries, please get your order in to us as soon as possible. If you are a Tuesday/Wednesday pickup, we’ll need your order by Wednesday, August 2nd and if you are a Friday/Saturday/Sunday pickup, we’ll need your order by Monday, August 7th. The cost is $50 per 10# flat.

WHAT’S IN YOUR SHARE THIS WEEK:

  • Beets
  • Cucumbers
  • Zucchini
  • Lettuce
  • Broccoli
  • Tomatoes
  • Walla Walla Onions
  • Blueberries
  • Strawberries

SOME SITES ONLY

  • Eggplant
  • Cherry Tomatoes

RECIPES:

Beet, Greens & Cheddar Crumble

Roasted Vegetable Galette w/Olives

Beet Tzatziki w/Beet Green Chips

Tomato Beet Salad

No Bake Summer Lasagna

Strawberry Blueberry Crumb Bars

“It’s gonna be a scorcher”! That’s what I heard, as I passed a couple of older gents chatting it up on the street in Eugene yesterday. In talking with folks in several conversations throughout the day I heard quess-timates of anywhere from 100 degrees to 111 degrees on Wednesday! Whatever the actual temperature turns out to be, it’s gonna be hot! We’re preparing here on the farm in every way that we can….the crew will begin at 6 am this week, drink lots of water, and wear copious amounts of sunscreen.

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We’ve got shade cloth over the baby starts in the propagation greenhouse, and Farmer Chris spent some time today spraying a mix of clay and water on the field houses, to help diffuse the light and keep some of the heat out to protect the fragile plants within.

IMG_0452We’ll be harvesting all of the sensitive crops early, such as lettuce, other greens and strawberries, and then get the rest in as quickly as we can before the intense heat of the IMG_0461afternoons. Those who will be doing the washing will get a small respite from the heat, although most of that is done outside and will still be in the direct sunlight. There really isn’t any escaping it….farm work is done in the weather, be it pleasant or drastic. Still, I do have to say,  if I had a choice…I’d rather be out there with dirt on my hands, and breathing in the sweet smell of freshly harvested crops, then in the still, stuffy office. We all have our tasks to perform, and this amazing crew does it with smiles on their faces, a skip in their step, and continued love for this earth, and the food they are preparing for you all. Hail farmers, as their sweat salts the land!

FEATURE FARMER PROFILE:

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This week we would like to feature Farmer Adelaide! Ade isn’t our youngest farmer this year, as Farmer Porter (age 9) claims that title, but she’s next in line. She is the niece of owners Chris and Shannon Overbaugh, and asked to come help on the crew this season. She learned very quickly to harvest and process all of the veggies, and has been a definite asset to the crew this year. She’ll be departing in the next few weeks, to head back home to Colorado to finish her Senior year of High School. I asked her to write a little bit about herself to share with you, and she presented me with a lovely finished essay this morning! I will let Adelaide tell you about herself in her own words:

“On May 25th I sat in room L208, watching unenthusiastically as a paper airplane periodically saluted a teacher’s turned back, as the clocks hands grazed 2:50 pm for the last time of my Junior year. I greeted the summer on May 26th by waking up early to go for a run, and later biked to the gym because I MUST stick to the schedule I have created for my self,  and I absolutely HAVE to get into prime shape to be a varsity runner for the
FCHS Cross Country team this upcoming fall. Coach had instructed me to run 6 days a week, at least five miles a day and by God I would do it. On May 29th I ran the Boulder
Bolder 10K. Kicked BUTT with a 7:15 minute-mile. Best yet. I ate eggs and veggies for breakfast. Sure, I wanted pancakes but sugar isn’t good for you and you can’t be the best high school runner if you have diabetes!
On June 1st, I bought Carhartts and carefully folded a select pile of clothes to wear for the rest of the summer. I barely squeezed the stack into a single teal duffle bag, older than myself. I trimmed and filed my nails on June 4th, and then with pungent acetone, I scrubbed them completely clean of the electric blue polish which I had, a week prior, meticulously layered on to perfectly rounded nails, as bad pop music played from the tinny speakers of my blue iPhone.
On June 6th, at 10:43 am, I eagerly placed my iPhone, with an electronic boarding pass, onto the Delta kiosk and felt a gentle breeze as I walked through a carpeted tube. The plane left Denver, Colorado at about 11:30 am and at 2:30 pm, I was in Eugene. The trees are bigger and greener here and the mountains look like they were given a hasty buzz cut by careless loggers.
On June 7th I ran 5 miles because, well, I had to. I later planted sweet potatoes.
My first farm task left my fingernails ugly, and hot with pain, as dirt pushed
them away from the base of my nail bed. The next day I met the rest of the Winter
Green Farm crew. We transplanted squash, leaving my fingernails even more abused. My
body was exhausted and I just really didn’t want to run. I was disappointed in myself. I’m supposed to run every day! I was so tired. My knees hurt. For dinner, I ate A LOT!
June 9th – Goodness! Farming works up an appetite! By Friday, food tasted so good. My ugly fingernails become a badge of honor. Yesterday, my hand gripped the hot metal edge of a truck bed and my body bounced with each crater on our rocky path. A scuffed blue bin, swollen with zucchini, propped up my back and I closed my eyes. With a deep inhale of dusty air, I smell sulfuric onions and cows, sweaty farmers and sunscreen. My fingernails no longer hurt. I haven’t run in 6 days. That’s Okay.
I’m proudly exhausted from 11 hour days, from 1,000 bunches of carrots, from waking up at 4:30 am to feed Western Oregon. I’m not sure exactly when, but I fell in love. I’m in love with tacky hands coated in green tomato resin, the gentle, scratching sound soft soil makes as a little hole is dug for a young plant. I love laughing in the fields, and the methodic snap, snap of dewy kale stems being gathered into purple, green pom poms. I love sweat, which drips from my nose as I enthusiastically scrape stubborn weeds from dry ground with a strong hoe. I love dinnertime, when I can taste my work and nourish my strong body.”
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Thanks Ade, for sharing the season with us….it’s been a joy and a pleasure for us all! Maybe we’ll see you back again next season……
We hope that you all have a wonderful week ahead, stay cool and hydrated and of course, enjoy your veggies!
Linda and all of your Winter Green Farmers

2017 CSA ~ Week 8

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SPECIAL ANNOUNCEMENTS:

BLUEBERRIES! Not only will you have Blueberries in your share this week, but we’re taking orders for bulk Blueberry Flats. We’ll need to have your order by August 2nd for Tuesday/Wednesday delivery the following week (August 8th & 9th) and we’ll need to have your order by August 8th for Friday, Saturday and Sunday delivery (August 11th, 12th & 13th). The bulk flats order will be a one time event so be sure to get your order in by the dates recommended above.

STRAWBERRIES! We are ready to begin taking bulk flat orders for Strawberries as well. We will begin offering them next week and most likely be able to accommodate 10-15 flats per week. We will take your orders  on a first come/first serve basis. We will keep filling orders weekly for you as the berries allow.

WHAT’S IN YOUR SHARE THIS WEEK:

  • Blueberries
  • Kale
  • Lettuce
  • Cucumbers
  • Basil
  • Carrots
  • Strawberries

SOME SITES ONLY

  • Cherry Tomatoes
  • Broccoli
  • Zucchini

 

RECIPES:

Berry Shortcakes w/Whipped Cream Cheese

Blueberry Dutch Pancakes

Blueberry Blintzes

Zucchini Rolls w/Goat Cheese & Mint

Zucchini Latkes w/Parmesan, Pine Nuts & Basil

Cold Sesame Noodles w/Broccoli & Kale

 

Welcome to the week! We’re excited to offer Blueberries in your share this week, and as with many things this season, there is a story to go with them.  We had plans to work with a local grower this season, and have been checking in with them weekly for the last few weeks to see when they would be available. After hearing “next week” for several weeks, we learned on Friday that they would not be able to supply us with our berries this season after all! As you can imagine, Friday afternoon was spent searching for a local source and we were finally able to source berries on such short notice. This week, your berries will be coming in plastic clamshells, which we wish wasn’t the case, but we were just happy to be able to have some for you! Next week we will be back to the paper hallox pint containers.

We will be able to offer bulk flats to members, and they will be delivered to your delivery locations the week of August 7th through 13th. You will need to have your orders in the week before (August 2nd for Tuesday/Wednesday delivery the following week & August 8th for Friday, Saturday & Sunday delivery). We will only be offering bulk flat delivery in this one week time frame.

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We’re all so proud of young Winter Green Farmer Alden Overbaugh! He rocked it at the Lane County 4H Fair this year, taking 1st in both of his Breeding and Marketing classes for his sheep, and being awarded the Grand Champion at the Auction Fair….way to go, Alden! I heard a rumor he is aspiring to thoughts of attending the State Fair…stay tuned!

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Last week we were pleased to share a Field Trip with the YMCA Youth Development summer STEM program. This year the Eugene YMCA is offering two weeks of STEM camp for girls! (STEM stands for Science, Technology, Engineering and Math.) Studies have shown that while jobs in the STEM fields are the steadiest growing area of employment, only 25% of high school graduates in the US are ready to take college classes in science and mathematics, and even fewer college graduates are qualified to step into those jobs.

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This is particularly prevalent among girls and underserved populations. At the YMCA, they firmly believe that there is no better way to engage youth in lifelong learning and interest in these fields than by making it fun! This week camp is all about engineering, the environment and how we are all connected. (How do humans impact the earth and how can they take better care of it? What kinds of careers exist in this area? Etc.)

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Jeremy and I introduced the farm to the young women on a hayride, and shared with them all of the ways that Winter Green Farm works hard to be sustainable and make as little impact on the earth as we possibly can. They asked lots of great questions and it was fun to share their enthusiasm about growing healthy organic food. We finished off the visit with a walk up to the propagation greenhouse, and snacking on some berries.

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If any of you would like to learn more about the  STEM program, or possibly even donate to their program, contact Amber Alexander, the Youth Development Coordinator at the YMCA in Eugene….541-686-9622.
Crop-Up Dinner Series & Market Showcase 
Next week, on August 2nd, we’re thrilled to be attending the Crop-Up™Dinner Series & Market Showcase created by the Oregon Department of Agriculture and Oregon State University. The dinner series has been designed to increase awareness of the bountiful diversity of Oregon Specialty Crops including fruits, vegetables, tree nuts, dried fruits, and nursery crops. The 2017 Crop-Up™ Dinners are being held at various sites in Oregon central to local Specialty Crop Growers and processors.
This Crop Up Dinner will be held at The Bethel Farm.  The Bethel Farm is a 3.5 acre farm located between Kalapuya High School and Prairie Mountain School in Eugene, OR.  The farm is the result of the Bethel School District staff and students’ thoughtful planning

and hard work, and also due to the generous support of the Oregon Community Foundation.

The first farm season was Spring of 2016 when they grew approximately 4000 pounds of vegetables for the local Bethel community, and school district cafeterias.   A crew of student workers, along with the help of principal Stefan Aumack and other staff, built a 40×60 cedar barn on the site.  The barn is used for processing vegetables, seeds, and as an educational classroom, and where the Crop Up dinner will be held next week.

Come join the fun if you can and dine on delicious dishes built around Oregon’s Specialty Crops grown in the local regions surrounding each dinner site. Dinner Tickets cost $20 per person and include access to the market showcase and dinner.  For those members who live on the Coast, there will be a Crop Up Dinner in North Bend on August 17th.
We hope that you all enjoy a wonderful week ahead….
Linda and all of your Winter Green Farmers

 

2017 CSA ~ Week 7

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WHATS IN YOUR SHARE THIS WEEK:

  • Collards
  • Beets
  • Lettuce
  • Carrots
  • Cauliflower
  • Zucchini
  • Strawberries

SOME SITES ONLY:

  • Broccoli
  • Cherry Tomatoes

RECIPES:

Gumbo Z’Herbes

Pasta w/Cauliflower & Collards

Root Vegetable Stew with Herbed Dumplings

General Tso’s Cauliflower

Sicilian Cauliflower Pasta

Sweet & Sour Strawberry Semifreddo w/Black Sesame Seeds

I actually really love working on the farm….my commute is only 4 miles, and when I turn into the driveway, I am greeted by such a majestic view that I feel blessed every day! Such a gorgeous place to spend my days. That being said, today was even more glorious than usual…..the sun is shining, the day was warm but not too hot, there is a cool breeze blowing. Doesn’t get much better than this!

It was too nice to spend the whole day in the office, so I decided it was a good day for a farm walk….hey, why don’t you come along with me! We’ll see how things are growing, and maybe we’ll make a little game out of it….I’ll show you pictures, and you see how many of the vegetables you can recognize! Ready….let’s go!

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#1 ~ Hint: These grow underground and come in all shapes and sizes!

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#2 ~ Hint: This veggie looks sort of alien but is very versatile, used in dishes from soups to salads

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#3 ~ Hint: This is the flower of this veggie, and can be eaten as well!

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#4 ~ Hint; this veggie makes a dish that is a classic for Thanksgiving dinner!

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#5 ~ Hint: The name of this veggie reminds you of a chicken, but they’re not related in any way! 

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#6 ~ Hint: This veggie should be able to hear!

I had such a good time walking around the farm today, and I enjoyed being able to mingle with the crew while they harvested your veggies….

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Chad, Erik, Kiegan and Kevin harvesting strawberries for you….we may have to weigh them on the way out of the field!

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Shenoa, Jeremy, Josh, Kyle & Jesse bunching carrots in the field….we often wonder how many times these carrots will be handled from seed to table!

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This is a cover crop we grew this year called Phacelia tanacetifolia. It’s also a crop that bees love! Its quick to grow and flower, and is listed as one of the top 20  honey-producing flowers for honeybees and is also attractive to bumblebees. Because it flowers abundantly and for long periods, it can increase beneficial insect number and diversity, and provides high quality nectar and pollen.

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This is another beautiful field of a cover crop called Buckwheat…we use it to nourish our fields, and also to attract pollinators…the bees love it and I wish you could have heard the hum from all of the bee activity in the field today.

Thanks for taking a walk with me today around the farm….if you ever want to do so in person,  you’re welcome to! We might not always have time to give you a full on tour, but you’re welcome to walk around and enjoy the beauty and to see how your food is growing.

Hope you have a great week, and of course, enjoy your veggies!

Linda

PS…..Did you guess what veggies were in the pictures?

Answers: #1-potatoes, #2-celeriac, #3-zucchini, #4-green beans, #5-eggplant, #6-corn

2017 CSA ~ Week 6

IMG_1513SPECIAL ANNOUNCEMENTS:

The blueberries are sizing up and they should be ready for harvesting very soon…I’ll talk with Blondies’ Berries on Friday morning to see when they will be available for us to include in your shares…..she will also have some bulk berries available in early August and though out the month. If you would like to order flats of blueberries, call/email the farm office to get on the list!

WHAT’S IN YOUR SHARE THIS WEEK:

  • Carrots
  • Swiss Chard or Kale
  • Lettuce
  • Spinach
  • Green Onions
  • Strawberries

SOME SITES ONLY

  • Cabbage
  • Zucchini

RECIPES:

Savory Feta Baklava

Lentil & Swiss Chard Soup

Spicy Chard with Ginger

Kale-Apple Smoothie

Roasted Carrots w/Tumeric and Cumin

Spinach & Potato Dumplings w/Cold Tomato Sauce

Strawberry Bread

MEMBER RECIPE SHARING:

Member Elisa wrote in to share this idea with you all:

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Hi all!
This is my first CSA although I’ve been a gardener & veg head for many years. I’d like to share an alternative to composting vegie scraps-make a rich vegie broth instead. The broth can be used as soup stock, to cook grains, beans or any recipe that calls for broth.

Use a plastic zip bag while your preparing food – toss cabbage & lettuce cores & outer leaves, tough stems from kale, collards & the like (I eat chard stems), onion skins & ends, carrot tops, anything you might otherwise compost into the bag-no need to wash or process. Keep in the freezer until you have saved 2 or 3 bags full. Place veggie scraps in a large pot ( a stock pot is ideal), cover with water, bring to a boil, turn down heat and let simmer several hours. Salt the broth to taste while cooking if desired. Strain & use immediately or once cooled, freeze in plastic containers, ice cube trays or canning jars depending on how much you may use at a time. Defrost before use. Put cooked veggie scraps in the compost.

What a glorious weekend! We’re excited for another spectacular week ahead as well….loving this warm, sunny weather and so are the veggies!

Life is settling down to a rhythm on the farm now….harvest days, delivery days, project and transplanting days, market days….everyone knows what they’re doing each day, and for the most part, the schedule is able to be kept. There are always a few little monkey wrenches thrown into the mix, but that’s life, and farm life especially it seems. From the majority of the feedback we’re receiving, you have been happy with your veggies and for that, we are happy!

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This season we offered a drawing for anyone who donated to our Financial Assistance Program and I’ve finally gotten around to picking the winner of the drawing! Debbie McVicker of Florence is the winner this year…congratulations Debbie! We would like to thank all of you who so generously donated to our fund. Each year there seem to be more and more folks in our community in need of help in some way….we are happy to be able to help with offering fresh, healthy, wholesome veggies to support those in need. We couldn’t do this great work without your help! While the farm does donate a portion of member fees into the fund, there never seems to be enough….that’s where you come in, and we are so grateful. We raised  a little over $7000 this year and were able to donate 5 shares outright to Womenspace Transitional Program,  as well as help thirty-one additional families receive assistance in some way.

Here is what some of those members have to say…..

“I am so very grateful to the Winter Green Farm CSA members who generously gave to the Financial Assistance Fund. This assistance has made it possible for my family to enjoy the wonderfully delicious, fresh produce and fruits of the season that Winter Green provides. We are loving finding new and healthy recipes to use for our weekly bounty from the Winter Green CSA. It has improved our diets in so many ways, having lots more salads and greens in our diet is just but one advantage! It is a treat to look forward to our weekly share. All of you have made such a healthy difference in my household, thank you for that!! It feels really good to be part of a community that helps others in this way.” Kimm

“This is a letter of appreciation for giving me a grant this summer to help me and my partner afford to continue our CSA with Winter Green Farm for the second year in a row.  We lost our housing last fall and were uprooted facing a more challenging housing market. I have not had health insurance since 1995, food is my insurance policy.  Supporting my local organic farmers is not only for my health but for the health of this planet and to help support the real work of life…..growing food.
 I have been promoting Winter Green Farm to all my friends and community members in hopes they will join in and support local organic farms and food.
Many thanks!!!!”   Mindy
“We are a fourth year Winter Green CSA member family.  We love supporting this local farm (I have a sister who is an organic farmer in Idaho and I know how much sweat and love go into every single plant) and we love cooking fresh veggies and fruits all season long.  We are both teachers and this year we brought our first baby into the world.  We are so in love!  She was born in December so is now 6 months old and growing fast.  Papa took 4 weeks of unpaid leave and mama took 12 weeks of unpaid leave to help us bond with our new daughter and recover from the birth.  Her first taste of solid food was a lick of a strawberry from our first week’s CSA share.  We are so grateful to be able to partake this year, we most likely would have had to cut this from our budget due to the unpaid leave, but with the financial aid we were able to swing it.”   Betsy
CSA MEMBER PROFILE:
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This week I’d like to introduce you to Megan Orion. She has been a member of the farm sine 2012.  I first met Megan more than 20 years ago when I studied Midwifery with her mother Joni Dawning. Since that first meeting she has grown into an amazing woman. She is not only a wife and partner to her husband Ben, mother to 2 gorgeous children, June & Hero, but also runs her own business. She was a massage therapist for many years, and now has transitioned into Health Coaching. Megan helps members of the community adjust their lifestyles toward healthier eating and exercise. She wrote a book that she is willing to share with us (and 3 more are on the way!). It includes recipes which are really meant to be used during a five-day “reset,” or as part of a cleanse that she leads a few times per year, but most of the recipes also can be enjoyed on their own, anytime. To download the book just follow this link    Thanks for sharing Megan!
If there is anything you would like to share with your fellow members, please do! We hope that you all have a wonderful week ahead, and of course, we’re thrilled that our veggies can be part of it all!
Linda and all of the Winter Green Farmers

 

2017 CSA ~ Week 5

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SPECIAL ANNOUNCEMENTS:

If your supply of organic Strawberry Spread or Tomato Sauce is running out, we do have more to offer! We can send it along with your next delivery….the cost of the Strawberry Spread is $4.75/jar and $50 for a case of 12 (they are 10 oz. jars). The cost of the Tomato Sauce is $7.50/jar and $85 for a case of 12 (they are 28 oz. jars.) All of the ingredients are organic, and we co-pack with our local Sweet Creek Foods!

WHAT’S IN YOUR SHARE THIS WEEK:

  • Beets
  • Napa or Green Cabbage
  • Spinach
  • Collards
  • Green Onions
  • New Potatoes
  • Basil
  • Strawberries

SOME SITES ONLY:

  • Broccoli

RECIPES:

Spaghetti w/Collard Greens & Lemon

Chicken, Collard Greens & Sweet Potato Stew

Dani’s Decadent Beet Brownies

Beet, Cheddar, & Apple Tarts

Potato, Spinach, & Red Pepper Frittata

Roasted Mushroom & Potato Salad

Happy Fourth of July!

While we are working today, we’re so happy that you all have the day off (well most of you!). Hopefully our veggies will play into your BBQ feasts, and if not today, through out the week ahead. Enjoy your day, and the fireworks tonight….be safe!

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Emma, Jeremy & Kelly modeling the new shirts?

Look what we did! We have some new Winter Green Farm shirts….we have lots of styles, colors, and sizes. The adult T-Shirts are $15 and the Youth and Toddler sizes are $12. You can either call/email the farm to order, and we’ll deliver them with your CSA Share. Here is a list of what is available for you:

Ladies (either fitted as shown above or standard T-Shirt style) in Small, Medium & Large Fitted comes in Chocolate, Purple, Moss, or Natural and the Standard in Green or Maroon

Men’s come in Small, Medium, Large or Extra Large (larger sizes can be ordered)   Available in Chocolate, Green, or Slate gray

Youth sizes are Small, Medium, & Large in Chocolate, Green, Blue & Yellow

Toddler sizes are 4 & 6, and come in either Pink or blue

FEATURE FARMER PROFILE:

I know we have featured with Steve Knox in previous Blog’s, but he’s doing such cool things I wanted to share them with you all. Steve has been with us on the farm since 2010. He started out as harvest crew, learned to manage a Farmer’s Market (currently he runs the PSU Farmers Market in Portland), and now helps to run the Farmers Market harvest crew. He has grown so much though the years, and is an amazing asset for the farm. He always has a smile on his face, and a go to attitude….he can make it happen!!

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He stared raising broiler hens several years ago, but this year has stepped it up a notch. Last year he purchased a piece of land outside of Walton that is just over 7 acres and calls it Fog Hollow Farm. He and his partner, Terah, raise laying hens, broiler birds and some  sheep on the land. Their plan is to offer local pasture-raised chicken to the southern Willamette Valley and Oregon Coast. The strive to keep everything as local and sustainable as possible.  That means sourcing locally, supporting small family businesses, minimizing use of fossil fuels, and doing their part to encourage a vibrant and healthy local food system.

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Their chicks are purchased from a 4th generation family-owned hatchery in Tangent, OR.  Once on farm they are given access to fresh nutritious pasture everyday. The fields are never sprayed with any pesticides, herbicides, or synthetic fertilizers.  In addition to all the grass and bugs they can eat, their broiler birds are given a ration of corn/soy/GMO free feed milled by a small farmer-owned mill in Brownsville, OR. All the raw ingredients used in the feed were grown right here in the Pacific Northwest. Once the birds have reached a healthy weight of 3-6 lbs they are taken to a small, family-run business in Sutherlin, OR to be processed and packaged for sale.

If you are interested in sharing in Steve and Terah’s harvest, either the meat birds or some of their eggs, you can email them at foghollowfarmllc@gmail.com, call them at  406-208-7775, or visit their website.

We sure hope you all enjoy your veggies this week!

Linda and all of your Winter Green Farmers