CSA 2015 Week #12

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  • Lettuce
  • Beets
  • Corn
  • Carrots
  • Tomatoes
  • Eggplant
  • Cilantro
  • Jalapeños
  • Onion
  • Strawberries
  • Peppers~ some sites only
  • Broccoli~ some sites only

Special Announcements…

*We’re still bringing in lots of Strawberries from the field, so let us know if you would like to order a bulk flat….the heirloom tomatoes have slowed a bit with the cooler evenings, but the slicers are coming on strong, and we’ll have flats of those available now.

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*This week’s box will have all the ingredients for making Salsa! Do be aware that there are jalapeños that may be hidden from view, but available to little fingers searching for Strawberries!

Vegetable Handling and Preparation Tips…

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CILANTRO: Store cilantro in a plastic container or ziplock bag in your refrigerator for a few days, but the sooner you use it the better it tastes!

Freeze fresh leaves in a plastic zip-lock bag, or put a Tbsp of the herb in each ice cube tray section, add a bit of water to cover and freeze. Do not thaw before use. Dried Cilantro does not retain its flavor very well.

Add fresh leaves to soups, stews, stir-fries, and salads for an aromatic touch. Add cilantro toward the end of cooking time to retain fresh flavor and color. Cilantro is a key ingredient when making fresh salsa, and is a delicious garnish in Mexican and Indian cuisine.

Recipes!

Pico de Gallo from lovegrowswild.com

Tomato and Corn Salsa from epicurious.com

Colorful Beet Salad with Carrot, Quinoa and Spinach from cookieandkate.com (I’m going to make this recipe with lettuce instead of spinach and I think it’ll be delicious)

Views From the Field…

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We are all happy that the weekend smoke has blown out of the valley, and the crew can safely work outside in the fresh air! We are very grateful to all those who are working such long hours and in very dangerous conditions to help put out these wild fires on this side of the country.

The farm is pumping out the produce right now! The season is slowly changing, and we can begin to feel a coolness to the mornings and evenings that wasn’t there in the middle of the summer (even though we are still having hot days!) They have even harvested one variety of winter squash already, and Shannon is seeding the last of the lettuce for the year this week.

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I made my way to the farm this morning to pick up my box, and what a box it is! It is so full I could barely get everything back inside after photographing it! I am so excited to make fresh salsa as well as enjoy more of that delicious corn! Here is a photo of those full boxes at the end of the line, waiting to be loaded onto the truck and delivered to your drop sites…

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Winter Green Farm owners Chris and Shannon were having a well deserved break, sharing a delicious bowl of melon with the crew, that was grown by their son Porter!

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I was also able to capture a great group of folks called the Fern Ridge Gleaners, out in the green beans…

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They are a dedicated group of volunteers who go around to the local farms and glean produce for low income families. We have picked through those green beans for market, and for our CSA, but there comes a time when we have to make the call that there are not enough beans to make it worth it for us to pick. That’s where they come in and do the hard work of picking all the rest of the food, making sure none of it goes to waste!

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They work with Food For Lane County to put together food boxes and help everyone share in the healthy harvest! They are always looking for more farms to glean from, so if you know of any good contacts for the Fern Ridge Gleaners, or you would like to be a part of this program you can contact Linda and she can share their information.

We hope you all have a wonderful week, enjoy your bountiful boxes and we’ll be in touch next week!

~Sara

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