Getting Ready For CSA


A misty day in mid-May as we dream of a summer full of fresh, local food.

Spring is raging full speed ahead here at the farm and we are excited to be gearing up for CSA season. Thanks again to everyone for filling our membership so quickly this year and we are sad to have to tell so many more we are already over capacity.

The farmers have been busy getting everything planted and a good dose of rain is watering everything in.


Linda is making sure all of our ducks are in a row.

Linda and Bronwynn have been busy in the office making sure everyone is matched to their sites and ready for their boxes. Mailings are going out next week, so keep an eye out for yours. If your address has changed since we last communicated, please call the office at 541-935-1920 to let us know.

If you are set up for auto payments on a credit card that has changed, please contact us as soon as possible so we can make sure your payment goes through.

Please read all of the information in the mailing. Be sure to check if your pickup location and day is correct, and let us know if there is a discrepancy.

Please pay attention to the updated site protocols for this season. We want to make sure you all stay safe while continuing to get your farm fresh produce. This year there will not be a Yum/Yuck box or shared towels to wipe out boxes. We will have hand sanitizer and clean pens at each location.

Please do your best to adhere to the following: (this is also printed out for you in your mailing)

Important Covid 19 Delivery Site Protocol

Please Read Carefully!

The goal of Winter Green Farm is to provide healthy, safe, & nutritious food for all.That being said, we hope that you will follow these safety measures when picking up your share this season.

  • Please practice social distancing when arriving at your delivery site. If another member is there retrieving their veggies, please wait for them to finish before approaching. Wearing masks is advisable.
  • Please bring as few people as possible when you pick up. If you bring children, please have them wait close-by, or in the car, so social distancing can be achieved.
  • Please only handle one box…YOURS! All of the harvest has been divided evenly, and all of the boxes contain the same items. Please transfer your veggies and leave the farm box behind.
  • Due to handling concerns, we are not providing towels to wipe out the boxes this year. Please stack the empty boxes neatly, and the farm will clean and sanitize them thoroughly each week.
  • We will not provide a Yum-Yuck box this year.  If there is a vegetable you don’t like, please take it home, and share with a friend or family member. We don’t want to leave any veggies or carrot tops behind for the site host to have to deal with. We also can’t take back, or reuse berry pint or flat trays. Please recycle.
  • Please sanitize your hands before and after you check off your name on the member check off sheet…the farm will send clean pens each week, and provide a bottle of hand sanitizer for each site. Feel free to bring your own pen to check off your name.
  • If you share your box each week with another member, please have only one member bring the share home to divide, rather than do it at the site. We believe this will help to eliminate a lot of confusion and disappointed members.
  • If you are receiving our bi-weekly Half Share, and your name is NOT on the member check off sheet, most likely, it’s NOT your week. Please contact the farm before taking the share and we will do our best to sort it out with you.

Thank you all so much! We are hoping for a smooth and joyful season!



Arlo, the office help, keeping everyone safe. A very good boy.

New Beginnings….

Life has sure changed since the last time I posted our Blog….back in January, we were all focused on the upcoming election, climate change, our taxes, and getting the onions planted in the greenhouse. Now, with the COVID-19 pandemic impacting many individuals around the world, and certainly affecting every aspect of our daily lives and our businesses, our focus is slightly different.

IMG_4484.jpgWe are proud and grateful to live in a community that has come together in so many ways to protect and take care of each other. Farmers are still farming, and making as much food available as possible in this early part of the season. Grocery stores are offering special shopping time for folks at risk, and the elderly, and our restaurants are serving up food in creative ways. Our health care workers are bravely taking risks to help others, and we hear everyday about heroes in our midst, who shop for the elderly, and donate personal funds to help others less fortunate. Not to mention our teachers and parents, who are stepping up to keep students on track with their studies.

A bright spot in all of this—with people staying home, traveling less overall, and the reduction in fossil fuel use—pollution has decreased, skies and water are clearer. Mother Earth is literally breathing a sigh of relief! People are supporting one another in incredible ways. The simple act of wearing a mask is an act of care-taking of others (my mask protects you; your mask protects me). We all get a chance to reexamine the collective lifestyle of our modern era and we can decide what parts of the “way things were” we want to carry forward and what we want to reinvent.

94705996_10216932963820758_2992645427016237056_o.jpgWe especially want to thank our amazing crew! Our crew has gone above and beyond these last few months, to keep up with all of the changes, which often happen on a daily basis. They have been working long hours to accomplish all of the typical spring tasks on the farm, while also creating new ways to get produce out the our community. We would not be able to do this good work without the dedication these folks bring to the farm every day and we are so grateful.

94670743_10216932963380747_67624268665454592_o.jpgWe also want to offer deep gratitude to all of you who have reserved a CSA share this season, and to those who are on our Wait List. Our CSA is full, even after adding 25 additional shares to accommodate the multitude of requests this year. We are so happy to welcome those of you who have supported us continually through the years, those of you who are new to the farm, and those of you who have come back after a long absence. We are doing all we can to safely grow your food with love, and to keep our early June delivery schedule on track. We are also brainstorming about any changes we might need to implement at the delivery sites this season, to keep everyone safe…details will follow! Thank you so much for choosing Winter Green Farm this season!!


Bronwynn Dean, who is training as our new CSA Coordinator

As many of you know, this is going to be my final year as the CSA Coordinator/Office Manager. I have been in this position for 16 wonderful years and I have been blessed with having a job that I love, on a farm that I cherish. I have learned so much in my time at Winter Green, and have loved getting to know our members, and be part of this  wonderful community. I’ll still be in the office a few days a week next year, taking on some new responsibilities, and opening myself to new and different paths. I look forward to weathering this final season with you all.

We feel so blessed to have found Bronwynn Dean, who is training to step into the CSA Coordinator position! Bronwynn actually worked on the farm in 2005, on the Basil harvesting crew, when we still made our own Pesto products. We feel fortunate that she has found her way back to us!

Bronwynn is a mother of three and a writing instructor who lives in the Coast Range. She has years of farm experience and appreciation and is excited to continue the tradition of connecting each of you to your fresh veggies and to the farm community. She will be taking over the writing of the weekly Blog, and keeping up with the Facebook/Instagram community. We look forward to sharing this year with her, and I’m sure she is looking forward to getting to know all of the members.

We will continue to keep in touch with news and updates regarding the start of the CSA season. We will continue to attend the Eugene Saturday Market and should begin attending the Portland markets in May. Please feel free to check in with us anytime if you have questions, or would like to be added to our Wait List.

In the meantime, be safe, be happy and eat your veggies!!

Linda and all of your Winter Green Farmers

CSA Signups are Open & We’re Hiring!


2020 is here and we’re gearing up for the new season! I don’t know about your but these cold winter months have me fantasizing about fields of green and summer veggies. We’re cleaning up the greenhouses and preparing our first plantings of snap peas, onions and lettuce. Seeds are ordered, and planting calendars are being finalized. Now all we need are a few more crew and CSA members!

The positions we have openings for this season are Farm Crew,  Farmers’ Market vendors in Portland, Farm Production Specialist, and our Farm Office/CSA Coordinator. If you would like to work on our farm this season, please visit our website to fill out the Employment application there.


CSA Signups are open!! I’ll be sending out the renewal info mid February but we welcome, and encourage members to reserve your share early! Not only will you feel good knowing your share is reserved, but it will save on paper since we won’t need to send out the renewal info to you! A win, win all around. You don’t need to send any payment until June, although we are offering a member renewing discount of $10 if you pay in full before May 1st. Visit our CSA Signup page on our website to either renew your share, or learn more about our farm and CSA if you are new to our program. Feel free to give us a call at the office as well if you  have questions!

We hope this New Year has been healthy and happy for you so far and we look forward to the months to come.

Linda and all of your Winter Green Farmers

Happy New Year from the Farm!


All of us here at Winter Green Farm are sending love and wishes out to you all for a peaceful end to the 2019 season, and for a joyous and abundant 2020 season! We sure enjoyed our relationship with our fabulous community last year, and through the 40 years Winter Green Farm has been growing fresh, organic food to share with you all. We look forward to many more years and hope you will continue to join us on the organic food adventure! Many, Many blessings to you all!

2020 CSA Signups are open!!

If you would like to make sure you receive your Winter Green Farm CSA Share this year, visit our website which is all ready for your membership! Feel free to give us a call or email if you would like to speak to a real person! We look forward to hearing from you!

2019 CSA Share ~ Final Share!



Last share of the season!! Always so bittersweet….while we’re all truly ready for some down time and rest, we’re also going to miss sharing our food with you all. We are so grateful to have had  you all be part of our farm family this year, and we hope that you have enjoyed the CSA experience, the food and knowing that you are part of the movement to support local food and farmers. Without you we couldn’t do the good work we do! Thank so so much and we hope you will choose to join us in the 2020 season! You can reserve your share anytime…..until then, we wish you the most amazing winter and holiday season. We’ll be with you all in spirit!



  • Kale ~ assorted varieties of Lacinato, Red Russian, or White Russian
  • Carrots
  • Brussels Sprouts or Cabbage
  • Potatoes
  • Leeks
  • Parsley
  • Winter Squash ~ Butternut
  • Apples ~ Gala
  • Strawberry Spread


Butternut Pumpkin Pie

Caramelized Butternut Squash

Roasted Squash Panzanella

Butternut Squash Pancakes

Butternut Squash & Leek Stuffing

Kale Salad w/Carrot Ginger Dressing

Another crisp morning on the farm! Frosty and foggy as we circled up this morning for the last CSA delivery of the season. After next week, many of our crew will be taking their winter hiatus, and some are leaving for other adventures. Jimi and Melissa, who have been on the farm for 4 years now, will be heading down to Sonoma, CA to energize their family farm there. We’re all excited for them to pursue this passion on a farm of their own and we wish them much success! Their shoes will be hard to fill. Hayley, who began this year and had intended to take over my position on the farm, has decided she prefers a warmer climate after all, and will be heading back down to the Fresno, CA area to work on area farms there. We will have a small crew on farm this winter to handle the Wholesale and Burdock orders, and to complete winterizing tasks. Before we know it, it will be the New Year and we’ll begin planting in the greenhouse by the end of January! The cycles of the season just roll on and on…..



Happy Thanksgiving! We’re excited to send this last box for you chock full of goodies to include in the feast, or to store away for use during he upcoming winter months. You will find a lovely Butternut squash in your share that you can either use for roasting or that you can bake and use to make your pumpkin pies. Most of the canned pumpkin you buy is really Butternut squash! It makes a delicious pie and I’ve included a recipe for you.


Jeremy unstacking the myriad of CSA boxes after washing, to fill with your share this week!

We didn’t have enough of any one kind of Kale this week, so we harvested many varieties to make enough to supply all of the CSA boxes. You will receive one of these varieties.


Our varieties of Kale in order of appearance….Red Russian, Lacinato and White Russian

We hope that you all have a wonderful winter, and a joyous holiday season!! We’ll look forward to seeing you in the New Year….2020!! It’s gonna be a great year…be well, and take care of each other.


Linda and all of our Winter Green Farmers

2019 CSA Share ~ Late Season Week #4



TOMATO SAUCE.…we have our new batch of Tomato Sauce ready for you! We are offering them for $7.50/jar or $85/case. Let us know if you would like to have some sent to your delivery location next week!

END OF SEASON….next week will be the last delivery for the season! We ask that if you have any stray CSA bins anywhere around that you bring them with  you to the site next week….they are quite expensive and the fewer new ones we’ll need to purchase for the 2020 season, the happier we’ll be! Thanks for your help with this….

RESERVE YOUR SHARE FOR THE 2020 SEASON! If you are sure you would like to participate in the season next year, we would love to reserve a share for you! Just call/email the farm to secure your spot.


  • Beets
  • Carrots
  • Collards
  • Leeks
  • Romanesco
  • Winter Squash ~ Delicata
  • Celeriac
  • Onion
  • Apples ~ Gala


Pasta w/Romanesco & Capers

Garlic & Lemon Roasted Romanesco

Collard Dip Recipe

Parmesan Crusted Delicata Squash

Roasted Delicata Squash Tian

Cheesy Celeriac, Leek & Rosemary Gratin

Baked Apples

One of my favorites…..a crowd pleaser!

  • 4 large apples
  •  ¼ cup brown sugar
  •  ¼ cup chopped pecans
  • 1 tsp. cinnamon
  • ¼ cup currants or chopped raisins
  •  1 tbsp butter
  •  ¾ cup boiling water

Preheat the oven to 375. Wash the apples and remove cores to ½” from the bottom of the apple. Spoon out the seeds and make holes about ¾ inch to an inch wide.

In a small bowl combine sugar, cinnamon, currants  (or chopped raisins) and pecans.

Place the apples in an 8×8” square baking pan. Stuff each apple with the mixture, dividing it evenly and then top with ¼ tbsp butter.

Add boiling water to the pan and bake 30-40 minutes until apples are tender. (Tastes delicious with a scoop of vanilla ice cream on the side)


A misty morning with some rain showers started us off this morning….feels good to have some moisture on the farm again. We aren’t typically this dry in October and November, and since we had already removed our irrigation pumps and pipes from the fields, we were wondering when Mother Nature was going to bless us with some of the wet stuff. Glad it’s back somewhat, and I’m sure the days will soon come when we’re begging for it to stop….the nature of life in the Pacific Northwest.


As the fall progresses the winter crops come on the scene. This week you will see that weird veggie in your box. For those of you who are new to the farm, you might not recognize it….it’s Romanesco! So fascinating to look at, it’s a shame to eat it, but please do! It’s a delicious cross of flavors between broccoli and cauliflower and can be cooked and eaten in similar fashion and dishes.


Maggie and Jesse were “de-brussels sprouting” the stalks for markets today….the rest of the CSA will receive their share of the little cabbage like orbs next week.


Erin doing the seemingly endless washing! Cabbages and Kale were the order of the day!

We hope you all have a lovely weekend, and enjoy your veggies!



2019 CSA Share ~ Late Season Week #3



CSA BOXES…..As we head into the last few weeks of delivery, we would sure appreciate if you look around for any stray CSA bins that have made their way home with you. The fewer new boxes we need to purchase for the  new season, the better. If you find any, just bring them back to your pick up site in the weeks ahead….thanks so much!

FILL YOUR PANTRY! Come join us at the Lane Events Center this Sunday, Nov. 10th for the Fill Your Pantry event….it will run from 1pm – 5pm. Stock up on beans, grains, flours, nuts, frozen meat, honey, garlic, onions, squash, and more. Support your farmers while filling your pantry, and know that you are contributing to a strong local food system.  Learn more here!


  • Brussels Sprouts or Green Cabbage
  • Red Russian Kale
  • Root Bag w/Carrots, Parsnips & Purple Top Turnips
  • Red Butter Lettuce
  • Onions
  • Winter Squash ~ either Orange Kabocha, Delicate or Sweet Dumpling
  • Pears ~ Red Bartlett


Roasted Brussels Sprouts

Brussels Sprouts w/Parsnips

Spicy Cabbage Salad w/Turkey & Peanuts

Shoyu Cabbage Soup

Some of you may remember when the “Real Dirt on Farmer John” movie and cookbook were having their hay day. If you haven’t experienced the movie, it is a must see and I even saw it at my local library recently! The cookbook is also a treasure, stuffed with wonderful recipes, stories, farming info and anecdotes. Invest in a copy and you won’t regret it. Here is one of my favorite recipes from it…..

Brussels  Sprouts w/Portabella Mushroom & Sunflower Seeds

  • 1 lb Brussels Sprouts
  • 2 Tbsp Butter
  • 1/2 cup minced onion
  • 1 clove garlic, minced (about 1/2 tsp) *I add more, cuz I love garlic!
  • 1 large Portable mushroom, roughly chopped
  • 1/2 cup unsalted sunflower seeds
  • 1 tsp lemon juice
  • 1 tsp fresh oregano (or dried if you don’t have fresh)
  • salt
  • freshly ground black pepper
  • 1/4 cup freshly grated Parmesan or Asiago cheese or more to taste (optional)

Place the Brussels sprouts in a steamer basket set over 1 1/2 inches boiling water and cover. Steam until tender crisp, 5-10 minutes: overcooked Brussels sprouts have an unpleasant flavor and texture. Transfer the Brussels sprouts to a serving platter.

Melt the butter in a large skillet over medium heat. Add the onion: sauce until translucent, 5-7  minutes. Add the garlic: cook for 1 minute more. Add the mushroom, sunflower seeds, lemon juice, oregano, salt and pepper to taste: cook, stirring, until the mushroom has reduced in size and released most of its liquid, 8-10 minutes.

Pour the  mushroom  mixture over the sprouts. Top with cheese. Serves 4-6  Enjoy!!

Here’s another of my favorites from the same “Real Dirt on Farmer John” cookbook…it’s recipe for 6 people, but you can scale it down for the size of your group, and it uses many of the ingredients included in your share this week!

Baked Squash w/Kale and Pear

  • butter or oil for greasing the pan
  • 3 Squash (originally calls for Acorn, but I’ve used every squash available on the farm and it has been delicious, so experiment!)
  • 1/2 cup grated Parmesan cheese, divided
  • 1/2 tsp salt, divided
  • 1/2 tsp freshly ground black pepper, divided
  • 1 1/2 Tbsp olive oil
  • 1 large leek, chopped (about 2 cups)
  • 4 cups coarsely chopped kale
  • 1 cup veggie or chicken stock
  • 1/2 red bell pepper, cored, seeded, diced
  • 1 tsp minced garlic (about 2 cloves, but feel free to add more to taste)
  • 1 Tbsp butter
  • 1 pear, firm-ripe, peeled, halved, cored, cut into 1/2 inch pieces (about 1 cup)

Preheat the oven to 375˚. Lightly grease a 13 x 9 inch pan with butter or oil. Cut the squash  in half and scoop out the seeds. Place the squash halves cut side down on a baking sheet: bake until tender, 30-45 minutes. Turn the squash halves over and sprinkle with 1/4 cup Parmesan, 1/4 tsp salt, and 1/4 tsp pepper. Bake for an additional 5 minutes.

Heat the oil in a large skillet over medium high heat. Add the leeks: sauté until soft, about 5  minutes Add the kale, stock, bell peppers, garlic, and remaining 1/4 tsp salt and 1/4 tsp pepper. Bring to boil, cover and cook for 5 minutes. Remove the cover and increase the heat to medium high: cook, stirring frequently, until kale is tender and the liquid evaporates, 8-10 minutes. Transfer the mixture to a bowl and set aside.

Melt the butter in a large skillet over medium high heat. Add the pear: sauté until lightly browned and tender, but not mushy, 2-3 minutes. Add the pear to the kale mixture and stir well. Spoon the kale and pear filling into the squash halves. Top with the remaining 1/4 cup parmesan cheese. Bake for 10 minutes. Yummmmmmm!


Life has been busy on the farm this week!! We have been taking good advantage of the dry weather to get more roots out of the ground. We were able to harvest many totes of Burdock root for wholesale markets, and many totes of carrots as well. We had hoped to use our Scott Viner implement (check the link to hear Alden explain how it works!) to pull the carrots out by the green tops, but the tops were a bit too fragile for the process to work properly, so we ended up having to hand dig them. It was a lot of “knee work” for our crew, and a crew from AgriHelp, but we got the job done!


We have also been getting organized for the Fill Your Pantry event this weekend. We have been cleaning and sorting pre-ordered squash, turnips, parsnips, onions and potatoes, labeling and staging them for delivery to the Lane Events Center. The doors open to the public at 1pm, but we have to be there much earlier to set up and be ready

IMG_3818.JPGfor fire inspection by 11am. If you have pre-ordered, you’ll just come to our booth and let us know your name, and we’ll sort out your order for you. If you haven’t pre-ordered, we’ll be there help you pick out what you would like to fill your pantry with. It should be a fun day, and we hope to see you there!


In your box today you will receive either Brussels Sprouts or Green Cabbage. While we typically like to give you your Brussels Sprouts on the stalk, this year, due to the early rain and then the very cold temperatures, the stalks just didn’t hold up well, and honestly


just didn’t look that good. We cleaned the sprouts off of the stalk and have them bagged for you. Next week, we’ll send reverse the order so everyone gets their share of both veggies. The Winter Squash in  your box this week will either be the Orange Kabocha, the


Delicate (long and yellow with green spots), or the Sweet Dumpling (short and squat, yellow with green). Not sure which one you will receive, but all are delicious and interchangeable in any of the recipes I’ve provided. The Pears this week are Red Bartlett…next week we’ll have apples for you!

Hope that you all have a wonderful weekend, and week ahead….enjoy your veggies!

Linda and all of your Winter Green Farmers