2018 CSA ~ Week #12

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SPECIAL ANNOUNCEMENTS:

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

WHAT’S IN YOUR SHARE THIS WEEK:

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

SOME SITES ONLY:

  • Cherry Tomatoes
  • Broccoli
  • Zucchini

RECIPES:

Fresh Corn Carbonara

Chilled Coconut Corn Soup

Green-Market Tacos w/Corn Crema

Corn & Zucchini Orzo Salad w/Goat Cheese

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

Carrot Salad w/Lemon Dijon Vinaigrette

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

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

recipe from “Once Upon a Chef

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

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Levi and Andrea

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

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

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

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

 

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

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

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Nicholas carrying out a bin of slicing tomatoes

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

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

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

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

Linda and all of your Winter Green Farmers

2018 CSA ~ Week #11

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SPECIAL ANNOUNCEMENTS:

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

WHAT’S IN YOUR SHARE THIS WEEK:

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

SOME SITES ONLY

  • Cauliflower
  • Eggplant
  • Cherry Tomatoes

RECIPES:

Classic Fresh Tomato Salsa

Fresh Tomato Salsa

Fresh Tomato Salsa

Baked Egg w/Salsa

Broccoli & Cheese Casserole

Summer Polenta w/Chimichurri & Tomatoes

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

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

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

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

A LITTLE SALSA TRIVIA:

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

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

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

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Breakfast for the bumble bees

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

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

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

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

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Soon to come….Corn!!

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

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

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Peppers are ripening up

Salsa Variations

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

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

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

Linda and all of your Winter Green Farmers

2018 CSA ~ Week #10

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SPECIAL ANNOUNCEMENTS:

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

MID-WAY THROUGH THE STANDARD SEASON!

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

WHAT’S IN YOUR SHARE THIS WEEK:

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

SOME SITES ONLY

  • Eggplant
  • Cauliflower
  • Broccoli

RECIPES:

Fried Eggplant, Tomato & Cucumbers

Crispy Eggplant Fritters w/Smoked Mozzarella

Sweet & Salty Zucchini Bread Cookies

Zucchini-Oat Chocolate Chip Cookies

Spicy Asian Zucchini Noodles

Pasta w/Burst Cherry Tomato Sauce

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

Sweet Potato and Carrot Latkes

Makes 25 latkes

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

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

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

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

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

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

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

Cherry Tomato Kebabs

Makes 4 to 6 kebabs

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Linda and all of your Winter Green Farmers

2018 CSA ~ Week #9

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SPECIAL ANNOUNCMENTS:

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Those of you who live in the Eugene/Springfield and Fern Ridge areas, the That’s My Farmer team will be hosting another Farm to Table dinner at the Party Downtown Restaurant. The participating That’s My Farmer farms will be donating all of the produce and meats, and the great folks at Party Downtown will cook up a seasonal feats for us. This is a fundraiser for the That’s My Farmer low income fund to help those in need afford healthy food.

Monday, September 17th at Party Downtown Restaurant in downtown Eugene. Tickets are $50 and are on sale now! You can purchase one by sending a check to the farm…let us know if you have any questions.

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Also happening locally in the Eugene area, the Eugene Interfaith Earthkeepers will be hosting a fundraiser for the That’s My Farmer low income fund. They are showing the movie WASTED. Seen through the eyes of famous chefs, you will see how they make the most of every kind of food, transforming what most people consider scraps into incredible dishes that create a more secure food system. Free to All but donations will be accepted toward the That’s My Farmer low income fund. Even if  you can’t attend the movie, donations to the fund are still welcome anytime!

The showing will be on Friday August 10, 2018 at the Central Lutheran Church at 1857 Potter Street. The entrance is in the East side parking lot. The doors will open at 6:30pm and the movie will start at 7pm.

WHAT’S IN YOUR SHARE THIS WEEK:

  • Curly Kale
  • Lettuce
  • Green Onions
  • Blueberries
  • Beets
  • Zucchini
  • Cucumbers
  • Cherry Tomatoes
  • Strawberries
  • Tomatoes

SOME SITES ONLY

  • Eggplant
  • Broccoli

RECIPES:

Best Blueberry Muffins

Blueberry Dutch Pancakes

Blueberry Crumb Cake

Bread and Butter Pickles

Strawberry-Cucumber Salad w/Lemon Cream

Beet & Sweet Potato Fries

Beetroot & Goat Cheese Tart

Caramelized Beetroot Tarte Tatin

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BLAST FROM THE PAST…..

This is one of my favorite things to do with Beets…..Beet Chocolate Cake from the Real Dirt on Vegetables cookbook…here’s what Angelic Organics Kitchen folk had to say….

Chocolate Beet Cake

Even confirmed Beet-bashers will love this cake! The beets give it their moisture, their sweetness, and their rich color…but none of their beet flavor. If you don’t have a double boiler, you can easily rig one up with what you have in your kitchen: try using a sauce or omelette pan that fits over the edges of a small pot filled with water. And if you don’t have a Bundt pan, you can bake the batter in two loaf pans, checking for doneness after about 25 minutes and covering the pans with foil if the cakes brown too quickly!

  • oil and flour for preparing the pans
  • 4 ounces unsweetened chocolate
  • 1 cup mild-flavored vegetable oil, divided
  • 3 eggs
  • 1 3/4 cups sugar
  • 2 cups pureed cooked beets (about 3 medium beets)
  • 1 Tbsp vanilla extract
  • 1 1/3 cups all purpose flour
  • 1/2 cup whole wheat pastry flour
  • 2 tsp baking soda
  • 1/4 tsp salt
  • Powdered sugar
  1. Preheat the oven to 375 degrees F. Lightly coast a 10 cup Bundt or tube pan with oil and dust it with flour.
  2. Partially fill the bottom of a double boiler with water and bring to a boil over high  heat: reduce to simmer. Put the chocolate and 1/4 cup of the oil in the top of the double boiler. Heat just until the chocolate melts: remove from heat and stir until well combined.
  3. Combine the eggs and sugar in a large bowl and beat with an electric mixer until fluffy. Slowly beat in the remainimg 3/4 cup oil, chocolate mixture, beets and vanilla.
  4. Sift the all purpose flour and whole wheat pastry flour into  a large bowl. Stir in the baking soda and salt. Gently stir in the four mixture into the egg and chocolate mixture just until flour is mixed in. Pour batter into the prepared  pan.
  5. Bake until a toothpick inserted near the center comes out clean, about 45 minutes. Remove the pan from the oven and set it on a wire rack to cool for 30 minutes.
  6. Carefully remove the cake from the pan and let cool on a rack. When completely cool, dust with powdered sugar.

Serves 10-12 Beet or non Beet Lovers

Kale and Walnut Pesto

While your Italian grandmother might cringe at t his being called a pesto, reassure her that this is just a contemporary spin on that classic dish and that you will continue to also make it with basil and pine nuts! But still, make this dish for her – she will certainly be won over. This version of pesto is particularly good over roasted potatoes, but it works great over pasta or on pizza too. You can freeze it, but if you do, don’t add the cheese: simply mix it in after the pesto has thawed, when you are read to serve.

  • 1/4 cup chopped walnuts
  • 1 Tbsp plus 1/2 tsp salt, divided
  • 1/2 lb. Kale, coarsely chopped
  • 2 cloves garlic, minced (about 1 tsp) but feel free to add more to taste
  • 1/2 cup extra virgin olive oil
  • 1/2 cup freshly grated Parmesan cheese (about 1 1/2 ounces)
  • freshly ground black pepper to taste
  1. Toast the chopped walnuts in a dry, heavy skillet (preferably cast iron) over high heat, stirring constantly, until they start to brown in spots and become fragrant. (Be careful not to over toast them, as they will burn very quickly once they are toasted.) Immediately transfer the walnuts to a dish to cool.
  2. Bring two quarts of water to a boil. Add 1 Tbsp salt, then add the kale. Cook kale until tender, about 10 minutes. Drain.
  3. Put the garlic, walnuts and kale in a blender or food processor: pulse until well combined. With the blender or food processor running, pour in the olive oil in a steady, smooth, pencil-thin stream.
  4. When the ingredients are thoroughly combined, transfer to a bowl. Stir in the Parmesan, remaining 1/2 tsp salt, and pepper. Serve hot.

Makes about 1 cup

It’s so nice to have it be a little cooler and breezy this week…..the last two weeks have really burnt us out (no pun intended!) It has been all  hands on deck, full on, and we’re all ready for a little break to recharge. The smokey overcast is reminding us how lucky we are not to be close to or immersed in a wildfire, and we’re grateful for that, while sending love and strength to those that are dealing with those issues. It could be our back yard at any time for sure.

LAMAS

Some ornaments made for Lammas celebrations

This week August 1st marks one of the Celtic cross quarter days, the time in between Equinoxs and Solstices. The celebration of Lammas or Lughnassadh, is when it’s time to begin reaping what we have sown throughout the past few months, and recognize that the bright summer days will soon come to an end. It’s the season when the first grains are ready to be harvested and threshed, when so much is ripe for the plucking, and we’re grateful for the food we have on our tables.

Lammas day –  or ‘loaf mass’ – is traditionally when people celebrate the first wheat harvest in England, Scotland, Wales and Northern Ireland, and is noted as the first harvest festival. Grains that are harvested at Lammas time include, wheat, barley, oats, rye as well as the plants meadowsweet, mint, sunflower and Calendula. The festival’s roots date back to Anglo Saxon times when the festival was referred to as the ‘feast of first fruits’. It also marks the end of the hay harvesting season. As Lammas Day is usually around the beginning of August, it used to coincide with when tenant farmers would have presented the first crop harvest to their landlord.

Celebrations usually include baking bread and breaking bread with friends and family. While it feels a little hot to be baking bread, breaking bread with friends and family is always welcome, so  hopefully you’ll be able to do some of that this week together!

We hope that you have a wonderful week ahead and enjoy your veggies this week!

Linda and all of your Winter Green Farmers

 

2018 CSA ~ Week 8

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SPECIAL ANNOUNCEMENTS:

A couple of the site hosts have mentioned that the CSA bins are not being wiped out well enough. If you would please take an extra moment to use the cloth towel at the site to wipe out the veggie matter from the bin, it really makes an easier task for your volunteer site host at the end of the day. They store the empty bins until the following week when we return with fresh boxes, and have to tidy the site at the end of the day. Thank you!

Blueberries!! Due to the impending heat predicted, we will need your order for next weeks delivery by Wednesday morning this week….if you have not ordered  your bulk blueberry flat and would like to receive one, please get in touch by this Wednesday, July 25th, for delivery the week of July 30th.

WHAT’S IN YOUR SHARE THIS WEEK:

  • Green Beans
  • Kale – Lacinato
  • Beets
  • Carrots
  • Cabbage
  • Walla Walla onion
  • Zucchini
  • Cucumber
  • Strawberries
  • Heirloom Tomato

RECIPES:

Balsamic Roasted Green Beans

Bacon Green Bean Bundles w/Brown Sugar Glaze

Crispy Parmesan Baked Green Beans

Beet Larb Salad

Souther Beets & Greens w/Chevre Spoonbread

Blueberry Pecan Galette

Old Fashioned Blueberry Coffee Cake

Green Beans!  We’re so excited to be harvesting them. Green Beans taste best when eaten soon after harvesting, but they will stay fresh for up to a week if refrigerated. Remove the stem end and cook whole….they will retain more nutrients if uncut. You can cook them in your favorite recipe, or try one of the ones I’ve given above. You can simply simmer them in boiling water, or use a steamer, for 5-10 minutes. Watch for them to brighten in color and become tender, but not soft. Cook less for chilled salads to maintain crispness.

Blueberries!!  You will receive 2 pints this week, and 2 pints again next week.  Best not to rinse your Blueberries until you’re ready to eat them. They have a natural protective coating that keeps them fresh! They will keep well in the fridge for up to 10 days, or  you can freeze them on a cookie sheets and store in a container. Blueberries are so good in many recipes from desserts to salads, added to cereal, oatmeal or smoothies, or just eaten by the handful! Hope you enjoy them!

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Ariel & Jeff after the ceremony…Farmer Jabrila married them!

Life was exciting for the farm families this past weekend! Ariel, Jack and MaryJo’s youngest daughter, got married! Family flew in from the East and West coasts starting mid week, and local friends and relatives arrived for the festivities. The area under the oak trees was decorated with lights, beautifully laid tables, and flowers from Wild Child Flower Co. The authentic Carolina BBQ from Philyaw’s Cookout & Catering was amazing and the music by Oddfellows Picnic got the crowd dancing throughout the afternoon. We wish Ariel and Jeff much love and happiness as they start their new life together as husband and wife!

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Alden with George and Juniper

The Overbaugh boys (or should I say young men!) had a successful time at the Lane County Fair this year! Alden, who is thirteen and in his third year of 4H, took home the Noble Wheeler award with his sheep Ginger. This award was started by a farmer named Noble Wheeler, who ran the sheep portion of the 4H for many years. This award is given for the best yearling ewe or ewe lamb.  He also took awards for his ram Bob, for best in overall Breed Standard. His other lamb, Shaq, was named for Shaquille O’Neal because he had such long legs, seeming to tower over the other young lambs. He likes 4H because of all the experiences he gains in showmanship, and he says the money isn’t bad either. He’s saving for a new mountain bike. His show lamb was bought at auction. Alden has also been putting in some grown-up hours at the farm,  assisting farmer Chad with the irrigation of the crops.

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Alden with Ginger

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Porter with George and Juniper

Porter, who will be 11 years old in November, experienced  his first year of 4H. He said he got interested while attending all of the 4H meetings with his brother the last couple of years. He said it was kind of stressful this year, because he really didn’t know what to expect. He feels more comfortable now. He also showed 3 animals. He showed George for Market class, and Ginger and Juniper for breeding stock. He won the Reserve Champion Showman Junior for presentation this year. His lamb George was also bought at the auction! He’s excited to do it again next year! It was quite the week for them, living at the Fairgrounds and not getting home until 11pm Sunday night, but they were able to sleep in until 10am the next morning….not so for Papa Chris or Mama Shannon, who had to start their farm day as usual….6 am!

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Porter with George

We’re so proud of our crew who have been doing an amazing job harvesting, processing and transplanting through all of the heat. Lots of water, hats and sunscreen to protect them, and the box washing at the end of the day is a bit of a cool down. They are the best and we couldn’t do this work without them!

We hope you all have a wonderful week ahead….enjoy your veggies!

Linda and all of your Winter Green Farmers

 

2018 CSA Week #7

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SPECIAL ANNOUNCEMENTS:

It’s HOT!!! I will be posting a Blog mostly of recipes this week so I can help out the crew with the processing of your veggies….

WHAT’S IN YOUR SHARE THIS WEEK:

  • Carrots
  • Lettuce ~ Romaine or Red Butter
  • Zucchini
  • Cucumbers
  • Swiss Chard
  • Sweet onion
  • New Potatoes
  • Strawberries

SOME SITES ONLY

  • Eggplant
  • Cherry Tomatoes
  • Cauliflower

RECIPES:

Balsamic-Glazed Potatoes

Cheesy Zucchini Tots

Spicy Asian Zucchini Noodles

Strawberry-Cucumber Ice Pops

Eggplant Fries

Spicy Eggplant & Cauliflower w/Basil

Summer is getting REAL! Even with the crew beginning at 6:30 am, we are still hard pressed to get all of the fragile veggies out of the field and into the cool before the day reaches it’s maximum heat. Thank goodness some of the veggies need to be washed, as that helps to keep the crew a little cooler, but not everyone can do that task. While the crew does look a little wilted by the afternoon, they still manage to keep a great attitude and smile….we are truly blessed to have them.

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Eggplant! We’re excited to include one of these gorgeous orbs in some of your boxes this week….for those of you who didn’t receive one, don’t worry….you will very soon! Eggplant is best when it’s fresh. Store un-washed at a cool room temperature, or in a hydrator drawer of the your fridge for up to a week. Eggplant can be peeled, but it’s not essential. For some recipes like a parmesan, to remove any acrid flavors & moisture, lightly salt eggplant slices in a colander, and allow them to sit for 10-15 minutes. Gently squeeze out any liquid. Eggplant should always be cooked to eliminate solanine, a naturally occurring toxic substance.

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New potatoes will be in your share this week. Their skins are are a bit fragile, as they have not been in the ground long enough for skins to cure. We did wash them for you, so you will need to keep them in the fridge until you’re ready to eat them. No need to peel them, as many of the nutrients are close to the skin.

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Lovely little cauliflower heads will adorn some of your boxes this week….best eaten soon after harvesting, it will keep for 1-2 weeks in your fridge. Before eating, rinse in cool water and remove outer leaves. You can steam it by cutting into florets, or add to stir-fries in Indian curry or Asian recipes. You can even make pizza dough with it for a gluten free meal!

We’re busy getting ready for a wedding on the farm this weekend! Ariel, Jack and MaryJo’s youngest daughter, is tying the knot here on the farm she was raised on. We’re all so excited for her….I’ll share some photos next week.

Hope you all enjoy your week ahead…..and your veggies!

Linda and all of your farmers

2018 CSA ~ Week #6

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SPECIAL ANNOUNCEMENTS:

Due to the new Food Safety regulations, we are no longer able to accept the used berry hale back to the farm for reuse. Once they go home with you, they are not allowed to be reused with fresh produce. We will just have to recycle them, so it’s best if you could just do that on your end…thanks!

WHAT’S IN YOUR SHARE THIS WEEK:

  • Kale ~ Red Russian
  • Beets
  • Green Onions
  • Lettuce ~ Red Oak Leaf
  • Carrots
  • Zucchini
  • Cabbage
  • Strawberries

SOME SITES ONLY:

  • Cherry Tomatoes

RECIPES:

Beet Panna Cotta & Meyer Lemon Mousse

Beet & Ricotta Hummus

Kale, Beet & Goat Cheese Strata

Zucchini Rolls w/Goat Cheese & Mint

One Pot Zucchini Mushroom Pasta

One of the new veggies in your box this week is Zucchini, or Summer Squash. While you won’t have enough in your box to make this recipe this week, it’s one of my favorite recipes, from one of my favorite cookbooks….I’m sure you will enjoy it when the zucchini’s are flowing, or if you purchase some at one of our market stands!

 Sweet Zucchini Crumble

  • 4 1/2 C flour
  • 3 C sugar, divided
  • 1/2 tsp. salt
  • 6-8 C Zucchini, sliced thin
  • 1 1/2 C butter, cold
  • 2/3 C lemon juice, fresh squeezed
  • 1 tsp cinnamon, ground
  • 1/4 tsp. nutmeg, ground

     

Preheat oven to 350 deg. Stir flour, 2 cups of sugar, & salt in large bowl until well combined. Add butter & cut into flour until mix looks like coarse oatmeal. Pour half of mix into a 9 X 13 cake pan. Using fingers, press mix evenly into bottom of pan. Bake for 10 minutes. Remove pan from oven & set aside. Combine zucchini & lemon juice in large pot over High heat & cook until zucchini is tender, 8-10 minutes. Stir in remaining 1 cup of sugar, cinnamon, & nutmeg. Simmer 1 minute more. Stir in 1/2 cup reserved flour mix & continue to cook, stir constantly, until mix thickens. Remove from heat…cool 10 minute. Pour Zucchini mix over baked crust & sprinkle with remaining flour mix. Return to oven & bake until lightly browned & bubbly, 40-45 min.                                               Serves 6-8                                                                          from “Real Dirt on Vegetables

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Greetings! We’ve been excited to have these cool mornings to start the day, and are preparing for the heat ahead….supposed to be in the 90’s by the end of the week!

I took some time to get out in the fields last week to catch some photos of the crew doing some transplanting….there’s a whole lot of transplanting still going on here, working on getting the fall and winter crops out of the greenhouse, and into the fields.

IMG_1466I got to say hello to Yukon, the Great Pyrenees work-dog who protects Farmer Chris’s sheep herd. Yukon came to the farm after a cougar got into the sheep last year. He has been doing a fabulous job of keeping them safe from harm.

IMG_1490Transplanting days are always a very busy day. All of the starts that will be put into the fields that day need to be well watered in the greenhouse, and then loaded onto trucks to be taken to whatever field they will be transplanted into. The trays of seedlings are then

IMG_1482loaded onto a special rack that fits on the front of the tractor, while the transplanter is attached on the back. The crew sit on seats in front of carousels that spin at intervals.

IMG_1484The seedlings are in front of them on a rack, and the pull the seedlings one by one out of the tray and then drop them into the carousel. The plants slide down a shoot and into the

IMG_1477trough that the transplanter has created in the prepared soil below. Most of the time they slide right in but the crew definitely has to follow behind, and tuck in any seedling that

IMG_1488has not been buried to the correct depth. The carousel can be adjusted for each of the different seedlings, as they all have unique root structure and depth requirements.

IMG_1486While I imagine many local folks will be out at the Oregon Country Faire this weekend looking for some shade, I also imagine lots of folks will venture out to one of our amazing rivers, or the coast, or maybe play in your own garden….hope you all have fun whatever you choose to do.

Hope you enjoy your veggies this week!

Linda and all of the Winter Green Farmers