- Sweet onion
- Cauliflower~ Some sites only
- Eggplant~ Some sites only
- Cucumbers~ Some sites only
- Broccoli~ Some sites only
These last few seasons we have decided not to grow garlic here at the farm. We had some crop failures with garlic in the past, due to endlessly soggy wet springs (although not a problem lately…), and decided that we needed to focus on the crops that grow well in our location and soil. We do know an excellent garlic grower though, and are happy to connect you with Keith Walton of NettleEdge Farm in Eugene, if you are interested in purchasing delicious garlic from a farmer we know and trust. The variety of garlic that Keith has available is a red, hard-neck easy peel. If you would like to read more about Keith and his garlic and farm you can go to this link here.
If you are interested in ordering garlic and having it delivered to your drop site, you can contact Keith at 541-689-3672. You can purchase a 1 lb. bag of garlic for $9.00 or a 3 lb. bag of garlic for $25.00. If you want to get all your garlic for the season, you can talk to Keith about purchasing more. You can also choose how you would like to receive your garlic, with the tops on or off. (If getting a large quantity it is recommended to store your garlic with the tops on and bundled) Make sure to give Keith the name of your drop site so we can deliver your labeled bag of garlic!
Vegetable Handling and Preparation Tips…
TOMATOES: Do not refrigerate tomatoes. Place them out of the sun at room temperature. To remove tomato skins, place the whole tomato in boiling water for 30 seconds. Remove with a slotted spoon, dip in cold water, and remove skins.
Tomatoes can be frozen whole. Core tomatoes, place on cookie sheet, & freeze. When solid, place in a freezer bag & replace in freezer. Remove as many tomatoes as needed at a time. Thawed tomatoes are good for cooking and pureed dishes. Salsas, sauces, & purees also freeze well.
Your fellow CSA member Barbara sent us this link to a great article about collard greens and it also has some great links to recipes for this delicious green. It’s perfect timing, seeing that you will all get a bunch on collards in your box this week, thanks Barbara! you can get to the link by clicking here.
Bruschetta with Tomato and Basil from Simply Recipes
Summer Squash Saute from Bon Appetit
The 10 Best Cauliflower Recipes from The Guardian
News From the Field…Meet Your Farmer!
This week I wanted to start introducing you to some of the members of the Winter Green crew this season. I have done “Meet your Farmer” profiles in the past and have gotten a great response from members, as it is a wonderful way to get to know the people behind the produce you get every week. This week I want you to meet Jeremiah Jordan!
Jeremiah comes to us from North West Montana and is working on his Fourth season here at the farm! Jeremiah has taken on more responsibility over the years and is now managing the packing of your boxes as well as doing the delivering of boxes to Eugene and the coast. Jeremiah studied forestry at the University of Montana but was drawn to organic farming by the positive environmental impact it has, as well as a desire to know where his food came from and to be able to provide that opportunity to others. When Jeremiah isn’t farming he loves to play music and will play anything he can get his hands on! He mainly listens to the indie rock genre of music and his favorite band is Islands. He just finished the book How Music Works by David Byrne and liked it a lot.
Jeremiah is a big kimchi fan so when asked what his favorite vegetable is, he said cabbage. He is not only a great farmer and musician, but also a father to an adorable 18 month old little girl named Lua! We feel very lucky to have Jeremiah and his calm, collected energy and attention to detail here on the farm! Thank you for all your hard work Jeremiah!
We hope you all have a great week, enjoy your veggies!