SPECIAL ANNOUNCEMENTS:
This is the final week of the Standard Season! For those of you who are not participating in our Late Season, this is your last share for this year…..if you have any stray CSA boxes that might have made their way to your house, please bring them to your delivery location this week. Also, if you are not interested in continuing to receive the weekly blog, you can scroll down to the bottom of this post to unsubscribe, but feel free to follow along!
HARVEST CELEBRATION…..Come share the day with us to celebrate the season!
Saturday, October 15th ~ Noon to 4pm ~ We’ll begin with a potluck to share, so if you would like to participate, bring your favorite dish to share. After lunch, we’ll begin hayride tours, be pressing apple cider, have face painting, seed ball making and some other activities for you all. We have heard it could be a rainy day, but please do come on out for the day and pick up your Jack O’ Lantern! They’re just waiting for you….
THAT’S MY FARMER LOW INCOME FUND BENEFIT FARM TO TABLE DINNER
Please join us at a Farm to Table dinner to raise funds for the That’s My Farmer Low Income Fund.
SUNDAY NOVEMBER 6 @ 6:00 PM AT PARTY DOWNTOWN, 64 W 8th Alley. Eugene
Owner/chefs Mark Kosmicki and Tiffany Norton at Party Downtown will cook up a fantastic menu with farm fresh meat and produce contributed by Laughing Stock Farm, Winter Green Farm, Camas Swale Farm, Deck Family Farm, Good Food Easy, L’toile Ruby and Amber, and Turnip the Beet. Claim 52 is contributing the beer!
$50 per dinner reservation. $25 of this goes to That’s My Farmer for its Low Income Fund. This fund subsidizes farm food boxes for those unable to afford them. Contact Linda at the farm office to make your reservation! Seating is limited….
IN YOUR SHARE THIS WEEK:
- Cabbage ~ either Savoy or Dutch
- Purple Top Turnips
- Red Kale
- Leeks
- Red Potatoes
- Apples ~ Gala variety
- Carrots
- Parsnips
- Onions
- Pie Pumpkin
- Pepper
RECIPES:
Parsnip Soup w/Toasted Almonds
Glazed Turnips & Parsnips w/Maple Syrup
Homemade Pumpkin Pie from Scratch
Okay…I’ll admit it! After such a beautiful, warm and sunny Sunday, it was a little disappointing to awake to the sound of rain this morning. Standing in morning circle, with the drizzle falling, everyone geared up to the max in rain gear, boots on, harvest knives at the ready, the crew looked ready for anything. On they marched out to the fields to bring in the myriad of amazing crops for you today…you will all be so pleased with your box!
Kiegan and Chad used the root washer to clean up the Purple Top Turnips….they look like beautiful jewels! I’ve included some recipes for you, as well as some nutrition and fun facts. While most folks have been enjoying the turnip bulb each season, many don’t know how amazing the greens are to eat, not only for flavor but for it’s nutritional and medicinal properties.
Turnip greens are a great source of many vitamins and minerals – including vitamin K, vitamin A, vitamin C and calcium. Ounce-for-ounce, a look into turnip greens nutrition shows that turnip greens contain roughly 10 times the amount of vitamin A than cabbage does, and about 10 times the amount of calcium than cauliflower!
One cup of cooked turnip greens contains about:
- 29 calories
- 0 grams fat
- 5 grams fiber
- 5 grams protein
- Less than 1 gram sugar
- 529 milligrams vitamin K (662%)
- 549 milligrams vitamin A (220%)
- 5 milligrams vitamin C (66%)
- 179 milligrams folate (42%)
- .48 milligrams manganese (24%)
- 197 milligrams calcium (20%)
- .36 milligrams copper (18%)
- 7 milligrams vitamin E (14%)
- .26 milligrams vitamin B6 (13%)
Erik, Jesse, Josh and Shenoa bagged up your carrots and parsnips this week…they look so lovely joined together and hopefully the recipes using them together will be delicious!
Andrea and Rosalia braved the weather to harvest the very last of the peppers for you…
and Jabrila sorted through them to pick only the best ones….this pepper lover is very sad to see them go…
We harvested 2 different types of cabbages this week, so you’ll either be receiving a Savoy Cabbage (with the curly leaf) or a Dutch type with the flatter leaves…both will be yummy!
For those of you who will not be following us into the Late Season, we would all like to say THANK YOU!!! for choosing us to be your farm this year, allowing us to supply you with the
most amazing food we could grow, and to share this vision of feeding folks such as yourselves the healthiest, most sustainably grown food we can. You’re part of the vision, and part of the movement to create a food system that nourishes our bodies and the earth….thank you for being part of our farm this year!
Many, many blessings through the rest of the year!
Linda and all of your Winter Green Farmers
Winter Green Farm 