CSA Week #19

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  • Potatoes
  • Pie pumpkin
  • Delicata squash
  • Onions
  • Carrots
  • Parsnips
  • Apples
  • Leeks
  • Lacinato kale
  • Red kale
  • Lettuce
  • Peppers (Some sites only)

Special Announcements

*This is the last week of deliveries for the regular season. If you have any CSA boxes at home, PLEASE bring them to your drop-off site this week! Thank you!

*Our harvest celebration is this Saturday, October 19th from Noon to 4pm! The day will start off with a potluck lunch followed by hayrides to the pumpkin patch, activities for the kids, and apple cider pressing. We hope to see many of you there, rain or shine!

*We hope you have enjoyed your CSA experience with us and if you would like to give us some of your feedback we have made a quick online survey that will help us to improve, and to hear your valued opinions about your CSA season with us. The link is here.

*We also still have our organic grass-fed beef available but it is going fast, so if you haven’t had a chance to order, call Linda in the office, 541-935-1920, and she can help you out!

Image*We now have our jars of organic tomato sauce for sale! The sauce is $7 for a 24oz jar, or $80 for a case of 12 and can be delivered to your drop site! The sauce is our special Winter Green Farm recipe, canned by our friends over at Sweet Creek Foods. The jars make wonderful holiday presents as well as a quick, delicious meal on a busy school night!

Veggie Storage and Preparation tips:

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PARSNIPS: Parsnips will store well for several weeks unwashed in a plastic bag in your refrigerator. When ready to use, scrub under running water (no need to peel). Parsnips have a naturally sweet flavor that is brought out by roasting. Parsnips taste wonderful in curries with ginger or try them in soups and stew with squash. Try adding sage, leeks, onions, or greens to your dish to accent the sugars. Grate raw into salads or mix with potatoes for pancakes or hash browns. For a delicious snack, try parsnips cut into sticks and then fried like French fries in olive oil until golden. Add a pinch of salt or soy sauce for flavor. Or you can bake the sticks at 350 degrees on a cookie sheet until tender. Parsnips are delicious cut into chunks and baked with other root vegetables, or basted around a roast. Boil or steam, then top with butter or mash like potatoes.

RECIPES!

Oven-Roasted Parsnips from food.com

Parsnip recipes from marthastewart.com

Baking with fresh pumpkin from allrecipes.com

 

ImageHello! It is the last week of deliveries for the regular season, and what an incredible season it has been!

The farm awoke this morning to a hard frost for the first time this fall, and the crew had to wait to harvest the kale until it thawed out in the mid-morning sun. The farm looked beautiful as the sun crept over the hill and illuminated the fields below, the mist rose from around the Poodle Creek, and the colors of autumn are everywhere.

ImageImageThe box packing room was a flurry of activity as they filled your boxes with your last vegetable share. Jabrila wanted you all to know that every box packing day, crew member Jennifer Ludwig, would say a blessing over all your vegetables, so there were lots of good thoughts poured over your food every week!

ImageThe crew is starting to get smaller this time of year. Some will be returning next year, but others will be going off to new adventures, and we want to thank them for all their time and hard work here at Winter Green, and wish them the very best in future endeavors.

ImageWe want you to know that it is never too late to sign up for next year!  We are prepping the fields for next years plantings as i write this! The picture below shows Chris laying plastic mulch over composted and tilled beds for early plantings in the spring. Also, if you are sad that your boxes are ending this week, we do still have shares available in our late season membership, which runs for five weeks, starting next week. If you are interested you can call Linda in the office and she will get you on the list!

ImageWe will also still be at many of our farmers markets if you would like to continue to support us after the CSA season is over. Lane County Farmers market on Saturdays in Eugene will be open through November 9th. The Hollywood Farmers market on Saturdays in Portland will be open until the end of November and then throughout the winter, every 1st and 3rd Saturday. The PSU market on Saturdays in Portland will be open until the 21st of December, and the King Market on Sundays in Portland will be open until the 24th of November.

Meet Your Farmer!

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There are many farmers at Winter Green that I didn’t get to introduce you to, but I thought I would put in one more “Meet Your Farmer” profile so you could meet Adam Lee as Adam will be moving on after this season and we feel so lucky to have had him on our crew these last three seasons! Adam comes to us from Foster City, California, in the Bay Area. Here is how he answered some of the questions on our questionnaire:

What have you been up to in the last 10 years or so? Any exciting adventures, school, jobs, travel? Anything that sticks out in your mind that has impacted your life…

I graduated college in 2010 from UC Santa Cruz, studied abroad in Japan, then went back for 2 more months and rode my bike from Tokyo to Kyoto. More importantly, discovered my life’s passion for food, plants, animals, people and planet at Winter Green! (Or at least realized and made it my purpose.)

Is this your first farming job? If so, why do you want to farm? If not, where have you farmed in the past and why do you love/like farming?

This is my first farming job, but I have interned at two gardens. The first was a garden in Santa Cruz and the second here in Eugene, the Grassroots Garden by Food For Lane County. I love farming for its capacity to heal the earth and ourselves, and its ability to reconnect people with the earth. It also makes me happy, being outside and doing physical work with other motivated individuals. I also love its community building potential, and its ability to feed those that need it most.

What are your hobbies/interests?

Music is number one, then cooking, eating meals with friends, then anything outdoors; hiking, biking, camping, drinking champagne by the river, etc.

What is your favorite job on the farm?

Besides singing along to the pop radio station at 5am on the way to market, harvesting lettuce first thing in the morning, or bunching carrots with the whole crew.

 What is a dream or aspiration of yours?

To live a healthy life with my friends and loved ones, and perhaps a family. Ultimate dream of all dreams is to be a musician, making records and creating music.

Who is someone that has inspired you in your life?

My mother. She is a professor at San Francisco State University who is doing radical things for “sustainable fashion.” Clothing re-up cycling, and is always good at supporting people following their passion. She has always been a loving, supporting, positive, and encouraging person to me.

Anything else you wish to share with the world? (You have an audience!)

Supporting local businesses and companies is perhaps one of the most revolutionary things we can do, especially if you want to change the food powers that be, and for your health and your family’s. Let’s not forget about cooking meals together with friends and family!

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We would like to thank you all for supporting us throughout the season, and for many of you throughout the years! We truly could not do it without you, and we hope you have enjoyed your vegetables as much as we enjoyed growing them for you. We hope to see many of you with us next year! Have a safe and warm winter!            

-Sara

 

 

 

 

4 thoughts on “CSA Week #19

  1. thank you so much for your continued work to draw forth such wonderful produce for our well-being! i certainly was thinking of you the week we had so much rain and feeling for you as you glopped and slopped your way through the muck and mire. we continue to enjoy the tender flavor-filled carrots and all the other wonders. here’s a recipe that’s gone on our favorites list (and one we discovered solely because you brought us celeriac – a new wonder): Vegan – Hearty Root Soup 4 potatoes, peel and diced 1 onion, chopped 1 garlic clove, cut in half 1 parsnip, peeled and diced 2 carrots, peeled and diced 1 turnip, peeled and diced 1 diced celeriac root 1 fennel, diced (optional) 1 leek, washed and thinly sliced 1 rutabaga, peeled and diced (optional) 1 (15 ounce) can vegetable broth 1/3 cup barley or rice 1/3 cup cilantro, washed and chopped 4 cups water salt and pepper Directions: 1 In a large saucepan add all ingredients and bring to a boil. 2 Simmer until all vegetables are soft and barley is cooked, about 40 minutes uncovered. 3 Add additional water if needed. 4 When done you can mash a little with the potato masher or eat as is. http://www.food.com/recipe/vegan-hearty-root-soup-103606

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