- Eggplant ~ some sites only
We are so excited to welcome a new member of our farm community! Winter Green farmer Jeremy Mixon and his partner Ashley Camacho have welcomed Silas Miles Mixon into their family and we are all so excited for his arrival! He is a healthy beautiful baby, who is blessed with a big sister Mia to show him the ropes! Congratulations to this wonderful family!
In other news…It’s Strawberry fever here at the farm! The crew have been out in the strawberry patch all morning and they are bringing in over 70 flats of these delicious berries! We want to give a big thanks to our crew who have been doing the hard work of picking these low-growing fruits! We are not sure how long it is going to last, but if you head down to any of our farmers market locations (check out our locations here) you can get our strawberries! Strawberries freeze well, and also make a delicious jam or fruit spread…
or you could just eat them fresh…
We are also excited to talk about our younger generation of farmer here at Winter Green and his melon enterprise on the farm this year! If you visit our farm stand or the Lane County Farmers market you might get a chance to buy one of “Porter’s Pride” melons, but hurry, they are going fast! He grew his melons in a field house next to the Greenhouse this year and has taken good care of them, yielding in a bumper crop of melons for this little entrepreneur, about 450lbs! We are all proud of Porter and enjoying the fruits of his labor!
Vegetable Handling and Preparation Tips…
CAULIFLOWER: Cauliflower is best eaten soon after it is harvested but will keep for 1-2 weeks in the refrigerator if wrapped loosely in plastic. Remove the outer leaves, rinse, and trim off any blemishes or brown spots. To cook florets, steam for 15-20 minutes; to cook the whole head, remove the core and steam for 15-20 minutes. (Overcooking will result in a strong odor and flavor) Stir-fry florets with other veggies; add to Indian or Asian curries; top steamed heads with lemon and butter or parmesan cheese or serve raw with dip.
BROCCOLI: Wrap Broccoli loosely in a plastic bag & keep it in the veggie bin of your fridge. Don’t use an airtight bag, as broccoli continues to respire after being harvested & needs room to breathe. It will keep for over a week, but is firmest & tastiest if used within a few days.
Part of eating organically involves tolerating a few bugs on your produce. Broccoli sometimes comes with a few friends tagging along in its depths. If this bothers you, Immediately before cooking, soak broccoli, head down, in cold, salted water for 5 minutes. Any critters will float to the top for you to do with as you like. Broccoli can be steamed, stir-fried, or eaten raw. For salads or veggies platters, try blanching in boiling water for 1-2 min, then chill. Add to soups and stews in the last 10-15 min. of cooking time.
Now it’s time for you to… MEET YOUR FARMER!
Shyla Black comes to us from Chico, California, and is in her second season here at the farm. Shyla got into farming through a friend and began by harvesting walnuts. She also WWOOFed some and really liked the work she was doing. So with a desire to move to Oregon, she decided to dive into something more educational and intense, leading her to Winter Green Farm, which has been a good fit for her. Her favorite job here at the farm is harvesting basil because of the wonderful smell and the peaceful nature of that harvest. Her favorite vegetables are sweet corn and potatoes, and she like her corn raw off the cob, and her potatoes baked! When Shyla isn’t farming she likes to write, skateboard, read, camp, hike and hang with friends. We are lucky to have her as part of the crew, thank you for all your hard work Shyla!
Some of you have already started back to school, but for those of you who begin after labor day, enjoy this last week of summer!! We wish you all many delicious meals with people you love, with the food from the farm this week!
Take care ~ Sara