CSA Week #1

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  • Lettuce (2 heads)
  • Turnips
  • Beets
  • Spinach
  • Pac Choi
  • Collards
  • Strawberries (Some sites only)

Welcome to the first week of the CSA! As you can see, the first box is bursting with the bounty of the farm, and we are all so excited to be sharing it with you every week this season. The harvest went well yesterday, and as I arrived at the farm this morning Jabrila, Jennifer and Jeremiah were busy packing your boxes, and loading them into the truck for today’s first delivery.

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The vegetables are harvested and then washed into big totes. On box packing day we line them up around a conveyor belt and slide the boxes down the line, filling them as they go on their journey into the truck and off to you!

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We are harvesting for over 500 shares this season (and we have room for more!). There are so many details that go into making sure that this day runs smoothly, and Linda Davies, our Farm Office Coordinator and multi-tasker extraordinaire has been working long hours to make it all go as planned. We would like to ask for your patience though, as we work out any kinks along the way! 

When you get your vegetables today, and read on the list above, you may encounter a “surprise” vegetable or fruit in your box, that is not listed. Or you may see (as the list shows this week) that some veggies are labeled “Some sites only.” When we harvest a crop like strawberries or tomatoes, we are harvesting from the same planting throughout the season, and as the crop ripens, we will be dividing the harvest evenly between our members. Please know that we keep very good records and you will all be getting an equal share of the overall harvest.

ImageIn other veggie news: Because of the wonderful weather we have been having, the Pac Choi (also known as Bok Choy) has decided to grow beautifully but quickly and two of our plantings have almost caught up with each other. You will be receiving Pac Choi this week and next! I added some Pac choi recipes here but if anyone knows of a delicious way to prepare this great Asian stir-fry green, we would welcome your culinary inspirations!

Recipes:                                                                                                                               

Cozy Collards & Tempeh from Post Punk Kitchen                                          

Stir-fried Garlic and Pac Choi from http://www.examiner.com/article/stir-fried-garlic-pac-choi-recipe (the link was not working so I added the recipe below..)

1 tablespoon olive oil
4 garlic cloves, chopped
2-3 pac choi heads, quartered
2 spring onions, chopped
Salt to taste

*Heat skillet.  Add oil.                                                                                                            *Over high heat, stir-fry garlic, Pac Choi and onions for 2-3 minutes or until the greens are wilted.                                                                                                                                  *Season with salt.

Sesame Pac Choi from the BBC’s Good Food Website

Bok Choi with Crispy Shallots and Sesame Seeds from Veganomicon (This is a link to the book and author’s blog, not the recipe) Here is the recipe…                      

1 pound bok choi

2 small shallots, peeled and sliced into very small rings

1/2 inch cube of fresh ginger, peeled and grated

2 tablespoons peanut oil

1 tablespoon mirin or apple juice

Slice the white stems of the bok choi away from the leafy tops. Chop the stems into 2-3-inch chunks. Place the bok choi in a large bowl or salad spinner, fill the bowl with water, and slosh the bok choi around to clean. Drain and shake off any excess water. Set aside.

Heat the peanut oil in a large, nonstick skillet over medium heat. Add the sliced shallots, separating them in the pan with a slotted spatula. Fry gently in oil for 5 to 6 minutes until they’re deep golden brown and crisp (it will take a while to get passed the soft fried stage, then all of a sudden the shallots will start to crisp, so watch carefully so as not to burn them.) Remove the shallots from the pan with a spatula or spoon and set aside onto a plate (it’s okay if a few bits remain in the pan), If no oil remains in the pan, drizzle in a little extra oil.

Quickly sauté the grated ginger for 15 seconds. Add the bok choi chunks (the white part) first and sauté for 2 to 3 minutes, then add the green leafy parts and stir for about 2 minutes until they start to wilt. Add the mirin or apple juice and soy sauce, stir briefly, and cover the pan. Steam for 2 minutes then remove the lid. Stir for about 30 seconds and remove from the heat. Transfer the bok choi to a serving plate, top with fried shallots, sprinkle with roasted sesame seeds, and serve immediately.

ImageThis last Saturday was our open house potluck and we would like to thank everyone who made it out to the farm to spend the afternoon with us! It was a lovely day full of delicious food, hayrides, music, face painting, seed planting, bean bag tossing, and making connections with farmers and fellow CSA and community members. ImageWe would like to thank The Conjugal Visitors (pictured above) for providing the music for the event! This talented group of musicians provided the perfect ambiance for an afternoon under the oaks.

ImageImageWinter Green crew member Jeremy and his partner Ashley made a great face painting team, and there were beautifully decorated children running around enjoying the day.  

ImageWinter Green Farm owner Shannon brought the cows over to see the folks on the hayride, and the kids were able to plant sunflowers, beans, and jack o’ lanterns, and take them home!

ImageWe hope you are all as excited as we are to be beginning this growing season, and for all the delicious vegetables we get to eat along the way! Have a great week and enjoy your first box!

– Sara Davies (Winter Green Farmer for 12 seasons, CSA box note writer/blogger, Farm bookkeeper, and proud mama to a 2.75 year old named Ella Mae)

10 thoughts on “CSA Week #1

  1. I cooked the collards, beet greens, and turnip greens southern-style, with a smoked turkey leg in the broth as well as rosemary, winter savory, sage, parsley, celery seed and Holy Trinity. For those who know southern cooking, Holy Trinity is sauteed onion, pepper and celery. Chopped up the turnips into the greens also. Served with red beans and rice. Delicious with hot sauce.

  2. Howdy,

    I’m diggin’ the blog and am really happy that you folks decided to do this. I’d like to make a suggestion about the recipes but first let me tell you a bit about my background. Until recently I did WordPress websites for businesses for the past 12 years and have plenty of experience in this area (I’ve since opened The Dancing Weasel Toy Store, in Eugene). Which brings me back to my suggestion. I know you should be able to either “tag” your recipes and/or make categories on the side and add your recipes to it. This will make it really helpful for those folks who’d like to find and reread the recipes as well as make comments about the recipes.

    As it is right now, five months from now, someone might like to check out the Bok Choi recipes above but will not be able to find them unless they wade through five months of posts. Imagine how this would be if it was five years from now. And being able to find recipes quickly will help those who are writing this blog to not repost the same recipe.

    If you need any help setting this up I’d be happy to come by and help out. You’ll have a better chance contacting me through the store as it seems that I practically live there these days, 541-246-8781.

    • Oh thank you!
      I have been trying to figure out how to do that!

      I could really use your expertise! I will be in the office on Thursday morning, and again next Tuesday so I will try to call you sometime soon. I really appreciate that you took the time to give me your advise.

      Thanks again,
      Sara

  3. Used the spinach and collards, along with my own frozen fruit, for making my green power smoothies today. YUM! The kids love it, too! I make popsicles for them.

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