Happy Beltane ~ May Day!


Have you reserved  your CSA Share with us yet? It’s definitely time to get that done….the first delivery is quickly approaching and we’re very excited for the season and so happy to be blessed with this lovely weather to get into the fields. Many of this year’s crops have already been planted and many more will be going in in the weeks ahead. We’d love to feed you this season! Follow this link to the Winter Green Farm sign up page…..


Thanks to everyone who attended the That’s My Farmer CSA Share Fair! There were 15 CSA Farmers who attended and over 200 community members came to taste our farm treats and enjoy the activities. We raised almost $700 toward our Low Income Fund, which the attending farms will use to help those in need afford healthy food this season!


Greetings on this glorious day, as we celebrate Beltane, the ancient holiday of fertility and new growth. This holiday is known as a cross-quarter day, centered between the Spring Equinox and the Summer Solstice, and celebrated on the eve before with celebratory fires and merrymaking. Today the May Poles will be strung and the ribbons danced and intertwined to symbolize the interconnectedness of us all. May your day be full of love and laughter as we celebrate the new season upon us!


There is an ocean of onions in our greenhouse today, but they will all be transplanted tomorrow. These are the storage onions that will grow all season and then feed  you through out the fall and winter months. The greenhouse has been a flurry of activity


since late January and will continue so until early Fall. We make our own seedling mix from the biodynamic compost we make on the farm, using manure from our herd of cows, along with nutritive grasses and biodynamic preparations. This compost is like a


little bit of magic mixed into the seedling mix that will nourish the seeds into healthy plants, which will then produce amazing fruits and vegetables for your table. Once the ingredients are mixed and sifted together, they are then combined by hand with shovels


6 times, before they head into the greenhouse to fill the many flats. The soil is spread on top of the waiting flats and then leveled off. Then the seeding begins…..


We love what we do and we hope you can see that in the food we produce….

Enjoy this beautiful day!

Linda and all of the Winter Green Farmers



HAPPY NEW YEAR! 2019 CSA Signups are Open!

Welcome 2019!

We’re excited for the new season and look forward to feeding you all. The website is updated for the new year and we encourage you to reserve your share sooner than later. The office is a flurry of activity right now, as we organize for the new year and sort through & order new seed….our first planting will be in next week! Our postings are up for farm employment opportunities, so if you know of anyone who would like to spend the season working on our farm, please send them our way. We are inspired every day as the light slowly returns, and we imagine the empty fields filling up with gorgeous green goodness.


We’re hoping you would be willing to help us in our endeavor to win a farming grant with Cultivating Change.  All  you need to do is visit the site, hit the VOTE NOW button, search for our farm and vote! You can vote once every 24 hours! We are always looking for ways to improve our systems on the farm. As a farm direct grower, we spend an incredible amount of time cleaning reusable harvest and CSA pack bins. At the height of the season, a crew of 4-6 people can spend 1-2 hours a day cleaning bins. We have looked at ways to improve our current system and the way we feel would work best is to automate our system. We have looked at various ways of automating our system and they have always been cost prohibitive. If we are awarded the funds we would invest in 2 high pressure conveyor washers. This would reduce the amount of time our crew spends cleaning bins and keep our workers happy. Happy crew ensures happy vegetables, which creates happy CSA members. Thanks for your help with this venture!

May the New Year bring you and yours all good things….health, happiness, love, prosperity and the time to enjoy them all. We’ll do our best to help with the health part….


Linda and all of the Winter Green Farm folks

2018 CSA ~ Week #24 ~ Last Delivery for the Season!


This is the last delivery of the season for the 2018 CSA! Thank you so much for sharing the season with us! We hope that you all have a wonderful winter and Holiday Season! We look forward to feeding you again next season! If you are already missing your weekly share and would like to reserve your share for next season, just let us know! It helps us to plan for the new season and you can rest assured that your food future is secure!


  • Brussels Sprouts
  • Carrots
  • Kale
  • Potatoes
  • Leeks
  • Butternut Squash
  • Carnival Squash
  • Parsley
  • Beets
  • Apples
  • Strawberry Spread


Honey Balsamic Roasted Brussels Sprouts

Shredded Gingered Brussels Sprouts

Spice Roasted Butternut Squash w/Cider Vinaigrette

Butternut Squash Pancakes

Roasted Butternut Squash Hummus

Roasted Butternut Squash w/Cajun Garlic Butter

Mrs. Sigg’s Fresh Pumpkin Pie Recipe


How can it be the end of the season already? Seems like it goes quicker each year. We feel so blessed to have been able to feed you all season and thank you so much for choosing Winter Green Farm. We love growing this amazing food for you, and we couldn’t do this good work without all of your support….for our farm, for our food, and for the farmers who toil in the soil. We appreciate your dedication to fresh, organic locally grown food and we’re as committed as you are to continue doing our best to make sure this food system forges on.


Brussels Sprouts! Thanksgiving dinner wouldn’t be the same at my house without these little gems. We usually send them to you on the stalk, but this year, our stalks didn’t grow very tall, so we’ll be popping them off the stalk, so we can send you more. Let us know your favorite way of preparing them!

Farmer/owner Shannon Overbaugh would like to share a poem and some thoughts with you all…..

Shannon: I was given this poem by a customer who frequents the Farm Stand in Eugene…she said it made her think of us…

Let Us Give Thanks

Let us give thanks for a bounty of people, 

For generous friends with hearts and smiles as bright as their blossoms:

For feisty friends as tart as apples;

For continuous friends, who, like scallions and cucumbers, keep reminding us that we’ve had them;

For crotchety friends, as sour as rhubarb, and as indestructible;

For handsome friends, who are as gorgeous as eggplants and as elegant as a row of corn, and the others, as plain as potatoes and as good for you;

For funny friends, who are as silly as Brussels Sprouts and as amusing as Jerusalem artichokes, and serious friends as complex as cauliflower and as intricate as onions;

For friends as unpretentious as cabbages, as subtle as summer squash, as persistent as parsley, as delightful as dill, as endless as zucchini, and who, like parsnips, can be counted on to see you through the winter;

For old friends,  nodding like sunflower in the evening-time, and young friends coming on as fast as radishes;

For loving friends, who wind around us like tendrils and hold us, despite our blights, wilts, and witherings;

And, finally, for those friends now gone, like gardens past that have been harvested, and who fed us in their time that we might have life thereafter:

For all these we give thanks.

Greetings Members! from Shannon……

Here is to the end of another great CSA Season! Chris and I have so much to be thankful for. We give thanks to our hard working crew, who plant, weed, water, harvest and process al of your vegetables. They labor in all weather elements and sometimes work long hours. They take pride in their work, ensuring that the crops you receive are of the highest quality possible. We give thanks to Linda, whom you all know as our CSA office coordinator/manager. She is the lifeline between you, the members and the farm. She puts her heart and soul into this farm! And, of course, we want to thank you, our members, for choosing Winter Green to be your farm. Your gratitude and support keep us doing what we do! We wish you a winter of nourishing meals, shared around the table with friends and family. We look forward to seeing you next Spring!

Shannon, Chris and all of the Winter Green Farmers

2018 CSA ~ Week #23



NEXT WEEK, November 16th, will be the last CSA Share delivery of the season!! If you have any CSA bins that have made their way into your garage or backyard, please make every effort to return them to your CSA site next week.

If you would like to purchase any of our Tomato Sauce or Strawberry Spread before the season ends, be sure to let me know and I can send it to your site for the last delivery.


  • Carrots
  • Curly Kale
  • Cabbage ~ Savoy or Dutch
  • Romanesco
  • Parsnips
  • Celeriac
  • Onion
  • Delicata Squash
  • Escarole
  • Apples ~ Jonagold variety


Wilted Escarole with Apples

Spicy Escarole

Escarole Tart

Baked Romanesco w/Mozzarella & Olives

Maple Glazed Parsnips & Sweet Potatoes

Roasted Root Vegetable Salad w/Mint & Pistachios

Baked Apples Stuffed w/Oatmeal & Brown Sugar

Greetings! I’m sitting here writing the blog and wishing I was outside. Even though the temps are cool, the sun is shining and the light against the colorful leaves is just magnificent. I love this time of year when we have days like this and wherever you wander, you walk through crispy fallen leaves. It’s especially noticeable on the farm, with all of the oak trees. Whenever the wind blows, a shower of leaves comes raining down, adding to the ambiance. I know we need the rain, but……


Crew preparing orders for the Fill Your Pantry event this Sunday, Nov. 11th at the Lane County Fairgrounds…..we’ll have lots extra, so come on down even if you didn’t preorder!

This week in your share you’ll find a veggie we haven’t included before. Since lettuces are challenging to grow in the fall, with the cool, wet weather, we decided to try a green that is a bit hardier. It’s Escarole!


Escarole – pronounced ESS-ka-roll – is a leafy green vegetable and a member of the chicory family, along with frisee, endive and Belgian endive. Escarole has broad, curly green leaves and a slight bitter flavor. It can be eaten raw, grilled, sautéed, or cooked.

Escarole is less bitter than other chicories, and the level of bitterness varies throughout the head, with the inner, lighters-colored leaves being less bitter than the outer, darker green leaves. The inner leaves may be more suitable for salads, using the outer leaves for cooked dishes.

In addition to being served in green salads, escarole is often sautéed or braised similarly to collard greens. It’s frequently included in pasta and soup recipes, especially in Italian cuisine. Escarole and beans is a popular recipe made with white beans and sometimes features bacon or ham.

For a salad, the inner, light colored leaves are a good choice. Tear them into small pieces to use in a green salad with a vinaigrette. The flavor is much like radicchio. It airs well with fruit in salads, as well as cheese, including strongly flavored cheese such as blue cheese or goat cheese.

In soup, escarole is cut into strips and added to the soup. The outer leaves may be chewy unless cooked, so this is a good use for them. They will provide color, fiber, and nutrition for the soup. Escarole is often used in soups with garbanzo beans.

Grilled escarole is an enjoyable way to use it as a side dish. An escarole head can be cut in half, brushed with oil, seasoned with salt and pepper, and grilled or broiled until it is browned and wilted. It can be served with a vinaigrette and grated cheese on top.

No matter how you prepare this versatile veggie, we hope you enjoy and share!


If  you’re new to the farm this season, let us introduce  you to the Romanesco. Even if the name Romanesco doesn’t ring any bells for you, you’ve likely noticed the striking vegetable before. It’s pretty hard to miss actually. That’s because romanesco looks like broccoli and cauliflower’s fluorescent green cousin that flies in from outer space to visit for a few weeks each year. This space broccoli is known as broccolo romanesco, Romanesque cauliflower, or Roman cauliflower.

In fact, it’s an edible flower from the family that includes broccoli, cauliflower, Brussels sprouts, and cabbage. It tastes very similar to cauliflower, but with a slightly nuttier, earthier flavor. You can use it as you would cauliflower in recipes, and it holds up to many different cooking methods.

Of course, the most fascinating part of Romanesco is its appearance. Its spiraled buds form a natural approximation of a fractal, meaning each bud in the spiral is composed of a series of smaller buds. (Remember the Fibonacci sequence from school? The spirals follow the same logarithmic pattern). Cook it any way you would use broccoli, cauliflower or cabbage and enjoy!


Last, but not least, let’s enjoy some parsnips! A wonderful fall crop that has so many uses…veggie bakes, to desserts! They hold for a long time in the fridge and complement so soups and stews as well.


Screen Shot 2018-11-08 at 2.30.24 PM.png

If  you or someone you  know has an interest in learning about how to plan for your crops or business in starting a small farm, you might enjoy this workshop being offered at Winter Green Farm by Josh Volk from the Portland area. He has been part of the Portland farming community for many years, working on Sauvie Island Farm and eventually managing his own small Slow Hand Farm. Here are the event details:

Saturday December 1st, at Winter Green Farm

12:00 to 4:00pm. The cost is $40 and you can contact Erik Deitz at erikdtz2@gmail.com if you would like to reserve a spot or receive more information.

We wish you all a lovely weekend and hope you enjoy your veggies this week!

Linda and all of your Winter Green Farmers


2018 CSA ~ Week #22/3rd Late Season



Only two weeks left of CSA after this week’s delivery! If you would like to receive some of our Tomato Sauce or Strawberry Spread delivered to your site before we’re finished, just let us know!

IMG_2048.JPGLogoStill time to place an order for the Fill Your Pantry event….just click on the link and you will be taken to the page where you can register to place your Pre-Order. Here are the details:

Pickup Event Details:

Sunday, November 11th, 2018

1pm – 5 pm

Lane County Fairgrounds Expo Halls # 1 and #2

796 West 13th Ave, Eugene

This year you will have an opportunity to meet your farmers because all pre-orders will be picked up directly from the farmers’ booths at the event on Sunday, November 11th, 1-5pm. Please email them if you have any questions.

Credit, Debit, and SNAP accepted for online sales.


  • Pac Choi
  • Collards 
  • Carrots
  • Lettuce
  • Fennel
  • Onion
  • Orange Kabocha Squash
  • Acorn Squash
  • Purple Top Turnips
  • Pears


Roasted Squash w/Sesame Seeds & Cumin

Acorn Squash Soup w/Kale

Pac Choi w/Ginger & Garlic

Turnip Gratin w/Thyme & Mustard

Pear and Chocolate Brioche Bread Pudding

Cormlet w/Wilted Greens, Fennel & Olive Salad

Roasted Carrots and Red Onions w/Fennel & Mint


Hope you’ve all had a lovely week so far….life has been good on the farm. Not too much rain, and when the sun bursts through, the warmth and brilliant blue skies bring smiles to our faces. Now that we’re only harvesting once a week for CSA and Markets, we have plenty of time to prepare for the winter months, and fulfill wholesale orders. Lots of carrots and burdock being washed, processed and boxed for delivery. We’re also very busy right now preparing crop for the Fill Your Pantry event, which will be held on November 11th this year in Eugene. If you can’t make it to Eugene, but would still like to have some bulk crop for the winter months, just give us a call to see what’s available, or visit the Fill Your Pantry site.


We’re so pleased to share this photo of long time crew member Steve Knox, holding his brandy new baby girl Autumn Nell. He and his partner, Terah, are doing well and excited to have entered the world of new parents. Steve was home for the first two weeks, but is back to work now. Terah and Autumn are doing well, and we’re all so excited to get to know her and watch her grow. Since Terah and Steve own and run Fog Hollow Farm, offering eggs, sheep and chickens, I’m sure Autumn become well versed in harvesting eggs and feeding the hens. The wonderful life of a farm kid!



This week’s Farmer Profile is about Emily and Levy. This is their first year on Winter Green Farm and we sure have enjoyed getting to know them. They have been a great addition to the crew! Emily grew up in Noti, graduating from Elmira High School and going off to Moody Bible Institute in Spokane, WA, where she studied Linguistics. After college she interned in Texas for a bit and then interned in a John Jeavons BioIntensive Agriculture Program in Kenya.

Biointensive agriculture is an organic agricultural system that focuses on achieving maximum yields from a minimum area of land, while simultaneously increasing biodiversity and sustaining the fertility of the soil. The goal of the method is long term sustainability on a closed system basis.

From Uganda Emily went on to Kenya and really began to experience life there. While in Uganda she had been living with missionaries, speaking mostly English and eating more like what she was used to. When she arrived in Kenya she lived a more traditional life there, and it was difficult at first. The diet is high in carbs without much protein, so she was tired much of the time, without much energy. It was also a very hot, dry year and that took a toll. It took about a month to get accustomed to the lifestyle.

Kenya is where Emily met Levy. He was an intern on the farm where she worked and she was intrigued when she saw him milking the goats, as she loves goats. They fell in love in the 10 months Emily spent there and decided to get married. Emily traveled back to the States to save money to go back for their wedding. Her parents were able to travel to Kenya to attend the wedding as well.

Levy is the youngest of 12 children in his family.  His family worked hard to farm and provide for their family, raising Maize, cows, sheep, & chickens. For feed for the animals, they farmed Napier Grass, which grows wild and is a high yielding fodder crop with good palatability, highly nutritious especially when young, dark green leaves and less than 1 meter tall. They would harvest it for the animals and it would grow back. Emily didn’t enjoy the harvest very much, as the grass has sharp edges and she would get small cuts in her hands, which the local people didn’t seem to be bothered with.


Levy went to college and studied General Agriculture for 3 years. He taught Agriculture and Swahili in Kenya, mostly at private High Schools. He loves to teach and farm. After Levy and Emily married, they spent another year in Kenya and came back to Noti in December of 2017. They currently live on Emily’s parents property, in Noti where they raise dairy goats, chickens and quail.

Linda: Levy, what was  our experience when you first arrived?

Levy: It was December when we arrived, so I thought it was very cold. It snowed that winter and I enjoyed seeing that, but still I thought it was very cold after leaving Kenya where it was 95 degrees and what I was used to. Also, everyone is always in a rush and on time….in Kenya it is not like that, much less stressful. If you set a meeting for 9am, you expect that people will not show up until 11am….if someone says they’ll see you tomorrow, it could be a few days before they show up, and everyone is fine with that.

Linda: What do you like to do when you’re not working on Winter Green Farm?

Emily: We usually have plenty of work to do at home, since we raise dairy goats, chickens and quail. When we’re not working, we like to read and learn new skills, like woodworking, beekeeping and sawmill operating.

Linda: What made you decide to raise quail?

Emily: My Dad is allergic to chicken eggs, so I thought I’d try raising Quail to see if he could tolerate them. He couldn’t, but we really enjoy raising the quail so have continued. They are easy to raise…happy, disease resistant and they grow so fast. Once hatched, they can be laying in 6 weeks and lay eggs very regularly. You can also visually sex the chicks at 3 weeks so you know if they are hens or not.

Linda: What books do you like to read?

Emily: I like to read classics such as Jane Eyre, The Count of Monte Cristo, Ben Hur etc.

Levy: I like to read educational books like gardening or veterinary books.

Linda: Imagine you find the winning lottery ticket worth millions…how would it change  your life?

Emily: We would go back to Kenya and buy land, start a farm, and open a school for orphans. Levy loves teaching!

Linda: A Genie appears and grants you wishes….what would you wish for?

Emily: I would want to know every language in the world!

Levy: I would want to travel and visit every country in the world!

Thank you so much Emily and Levy for sharing your lives and adventures with us! We hope that you will choose to come back to Winter Green Farm next season….

Hope you all have a wonderful weekend and enjoy your veggies!

Linda and all of your Winter Green Farmers




2018 CSA ~ Week #21/2nd Late Season



We still have cases of our organic Tomato Sauce available…..even if you are not participating in the Late Season shares, we can send a case, or a jar or two, to one of our delivery locations for you. The cost is $85/case (case of 12 jars) or $7.50/jar.


Still time to place an order for the Fill Your Pantry event….just click on the link and you will be taken to the page where you can register to place your Pre-Order. Here are the details:

Pickup Event Details:

Sunday, November 11th, 2018

1pm – 5 pm

Lane County Fairgrounds Expo Halls # 1 and #2

796 West 13th Ave, Eugene

This year you will have an opportunity to meet your farmers because all pre-orders will be picked up directly from the farmers’ booths at the event on Sunday, November 11th, 1-5pm. Please email them if you have any questions.

Credit, Debit, and SNAP accepted for online sales.


  • Red Russian Kale
  • Potatoes
  • Leeks
  • Napa Cabbage
  • Beets
  • Celeriac
  • Carrots
  • Delicata Squash
  • Onion
  • Pears


Napa Cabbage Rolls

Sesame Soy Napa Cabbage Slaw

Leek and Potato Pan Roast

Roasted Delicate Squash & Kale Recipe

Roasted Delicate Squash with Miso Maple Butter

Spiced Lentil Soup w/Roasted Beets & Delicata Squash

Quick kimchee

Napa cabbage recipes

Kimchee is a spicy Korean side dish, sort of like the hottest coleslaw you’ve ever eaten. Traditional kimchee can take several days to make. However, for a quick at-home version, combine a few cups of chopped napa cabbage, a tablespoon of sambal oelek (an Eastern hot sauce), 3 tablespoons of rice wine vinegar, 4 sliced garlic cloves and a healthy pinch of salt. Stir well, chill overnight, and then eat right out of the bowl!

Happy (almost) Halloween! I know it’s a bit early to say that but since the next blog won’t be published until after the holiday, it seems apropos. As “Nonna” to two amazing grand girls, I feel like I’ve been preparing for Halloween for weeks now. Living rurally, I never have trick or treaters visit my tucked in little corner, so I really miss seeing the children dressed up in the costumes. I often go traipsing around after my girls as they trick or treat, and always in costume…..my tribute to a Peter Pan lifestyle.


Halloween also signals a turn of the season…..the farm is in full color regalia, with the turning of the leaves contrasted against the majestic evergreens. I never tire of the beauty, even if I’m not quite ready to admit winter is on the way. As our crew dwindles with folks heading off in other directions, the harvests are more intimate, and more intense. Less hands to do the tasks, in more inclement weather.


Erik & Patrick washing your potatoes

The greenhouse is almost empty now, with the exception of some orphaned lettuce starts, and the last of the over wintering onion transplants awaiting their immersion into


the soil. Melissa is doing a big cleanup of all of the pots and trays, sweeping away debris, hosing the remnants of soil from all of the benches and alleys.


Farmer Chris has been working hard this week turning the holdover greenhouse into a winter barn for the sheep, and our bull will spend his winter in the old sheep barn down at Oak Pond…..


Farmer Jabrila hosted two Field Trips yesterday and has a few more scheduled before we put the farm to bed for the winter. Not that we stop completely for the winter, but for the most part, we’ll be mostly filling wholesale orders and chopping Burdock root, once the CSA and Farmers’ Markets are finished.


It’s not all hard work on the farm, as farm dog Arlo can attest to….he loves a good ride in the tractor bucket every once in a while.

Farmer Profile:

This weeks Farmer Profile is featuring Jack O’Lantern. This is Jack’s first year on the farm, although he comes from a long line of O’Lanterns who have graced our fields through the years. He spent his time early in the season in the propagation greenhouse,


after beginning his time on the farm in the hands of young students. Once he reached maturity, he has mainly spent time working hard at growing round and orange over at Simpson Field. He guarded the field under cover of large green leaves until his size became a deterrent at hiding inconspicuously. He made the journey over to the home farm when the cool weather began to make it’s appearance. He joined in the fun at the end of season Harvest Celebration and is spending the remainder of the season entertaining the crew, awaiting his soon scheduled plastic surgery……..we’re not sure he’ll be back on the farm next season, but maybe one of his descendants might be!

We hope you have a wonderful weekend, enjoy our Halloween holiday safely and of course, enjoy our veggies!

Linda and all of your Winter Green Farmers


2018 CSA ~ Late Season Week One



The Late Season Blog will be posted on Friday morning for the next 5 weeks. Since we only have one harvest and delivery for the Late Season, we will only post once a week. If you absolutely need to know what will be in your share before then, please email the farm on Thursday for the list before hand. Thanks!


It’s that time again! Registration is open for the Fill Your Pantry event….just click on the link and you will be taken to the page where you can register to place your Pre-Order. Here are the details:

Pickup Event Details:

Sunday, November 11th, 2018

1pm – 5 pm

Lane County Fairgrounds Expo Halls # 1 and #2

796 West 13th Ave, Eugene

This year you will have an opportunity to meet your farmers because all pre-orders will be picked up directly from the farmers’ booths at the event on Sunday, November 11th, 1-5pm. Please email them if you have any questions.

Credit, Debit, and SNAP accepted for online sales.


  • Cauliflower
  • Curly Kale
  • Carrots
  • Leeks
  • Stir Fry Mix
  • Orange Kabocha Squash
  • Carnival Squash
  • Lettuce
  • Radishes


Kale Minestrone with Pistou

Ricotta, Kale and Mushroom Toast

Herb Crusted Cauliflower Steaks

Cauliflower-Carrot Cheesy Tots

Chunky Curried Kabocha Squash Dip

Chocolate Chip Kabocha Bars

What an amazing bit of weather we’ve been having! I know, I know…we NEED the rain, and we’re ready for the rain, but oh my, what a day! The sky is that spectacular color blue that really brings out the lushness of the evergreens, and the fall changes in the deciduous trees. It will soon enough be raining (we can only hope), but for now, why not bask in this warmth and sunshine!


Thanks to all of your who came out to the farm for our annual Harvest Celebration. We weren’t sure what kind of turnout to expect, since there was a Duck game last Saturday, but we were pleasantly surprised by how many members showed up. It was a beautiful day and as usual, the food was awesome! Elizabeth Lutz blessed us with her amazing face painting talents, and a good time was had by all!


This week Farmer Jabrila would like to share some thoughts with you all…..

Winter Green Farm Pumpkin Project!

“Autumn is here, which brings a favorite of many….Pumpkins!

We had Elmira Elementary School out to the farm last week, picking out their pumpkins. In May, I went to their school and we planted seeds into flats that I took back to our greenhouse to grow. Three weeks later, 45 second graders came out and planted their pumpkin starts in the field. It is so fun to watch them learning how to get the plants out of flats and into the ground. Something I can do with my eyes closed is quite a chore for those little hands that are not used to handling plants, digging a hole, and covering the roots well.


Once they got going, they didn’t want to stop, so they planted some of your pumpkins as well. I love the care they give them and the unusual techniques they use. Last week, all 45 students came back to the farm and picked out a pumpkin to take home. I remember being a kid and going to the pumpkin patches to find just the right pumpkin. I always took way longer than my Dad wanted, but he always waited for me to walk the acres of pumpkins until I could find just the right one. It’s a joy to be able to create that moment for so many kids and adults. At our farm day, I watched the joy of all ages share in the pleasure of finding their pumpkin.

It all started with a second grade teacher at Noti School, the little blue school house. Bob Bruce was the teacher, and we created a Science and Math program all around planting pumpkins. His second graders would learn how to calculate the number of plants, the spacing they needed to plant them, and the row feet that was needed. We talked about compost and soil preparation. Then they got their seed and started the process. It all ended with me delivering pumpkins to the school for every child to have one to take home.

That was about 28 years ago and the program has changed in many ways through the years.We’re excited that we can still continue to have students growing pumpkins, coming to the farm to get their pumpkin, as well as to eat strawberries, see the cows, have compost talks, and lots more.


This picture is of Jennie Herbert and Rachel Frede’s classes this year. Jennie was Bob Bruce’s student teacher for the last year before Noti School was closed (that was a sad day for us out here in Noti). Jennie took on the pumpkin project with this being, we believe, her 15th year! I remember Jennie as a kid, watching her grow. Got to love living in a small town!

May you all continue to enjoy this autumn, with these amazing colors and beautiful days! Farmer Jabrila”

We hope you will all enjoy your first Late Season box of goodies!

Linda and all of your Winter Green Farmers