2017 CSA ~ Week 15

IMG_0108SPECIAL ANNOUNCMENTS:

TOMATOES!

Yes, it’s finally time…we now have bulk flats of tomatoes to offer. We have mixed flat of slicing tomatoes, Beefsteak and Early Girl. Great for salsa, sauce or canning. The flats are 20# and the cost is $30/flat. Call/email if you would like to reserve a flat and we’ll deliver it along with your  next CSA share.

Two Puns A Day Perpetual Calendar

Putting out a “plug” for member Paul Frishkoff’s new, and as he says his “most ambitious” book! The title is Two Pun’s a Day, and it’s a perpetual calendar book.

Do you celebrate Ballpoint Pen Day? How about Particularly Preposterous Packaging Day? Elicit guffaws among your family and friends from January to December with this perpetual calendar, which pairs original puns with a full year’s worth of strange and wonderous holidays.

Dr. Chuckle’s second book of humorous wordplay will tickle your “punny” bone – but take heed: Dr. Chuckle prescribes a two-pun-per-day maximum. Exceeding this limit may cause serious side effects, including, but not limited to: increased ditziness; pleasure headaches; barred stools, swollen knows and billiards secretions. You have been warned! You can find this book on Amazon!

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WHAT’S IN YOUR SHARE THIS WEEK:

  • Corn
  • Tomatoes
  • Red Kale
  • Lettuce
  • Sweet Peppers
  • Onions
  • Carrots

SOME SITES ONLY

  • Eggplant
  • Zucchini

RECIPES:

Corn! More corn that you can eat? Try freezing it….you can do the blanch and freeze method, or you can simply freeze it in the husk! To do so, just place the corn, in the husk, directly in the freezer, in single layers, for 48 hours. Then place it in plastic zip loc bags…will keep up to 6 months this way. When ready to eat, simply remove from freezer, let defrost a bit, tear off the husk and cook as usual, or add to stews, stir fries or soups.

Too many tomatoes! You can freeze those whole as well….I just take out the core, without disturbing the tomato too much, and then put them into zip loc bags and put those in the freezer as well….then when you need some tomatoes for a recipe, you can take out as many or as few as you need. Either defrost them, or toss them whole into soups, stews or a crockpot recipe!

Nantucket Corn Pudding

Zucchini Corn Cakes

Spicy Tuscan Kale & Ricotta Grandma Pie

Spaghetti Aglio e Olio w/lots of Kale

Sweet Peppers w/Pasta

No-Bake Summer Lasagna

Hard to believe it’s Week 15 already….where did the summer go? It’s that time of year when we begin to say goodbye to some of our favorite summer crops….this will be the last week for zucchini, and the cucumbers are already finished. The tomatoes are bountiful and we’re excited to have lots to add to your share this week! We’ve also begun harvesting our carrot crop for our wholesale markets, and beets are soon to come!

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Chad using the tote dumper to wash carrots in our barrel washer

It’s a beautiful day on the farm this morning, with clear, crisp blue skies, and abundant sunshine….a little on the warm side, but we’re not complaining as we know it’s a short matter of time before the temps begin to cool down for Fall. The smoke began to roll in mid morning, but seems to have dissipated..for now. Still feeling for our neighbors who are continuing to live day to day with fires all around…so many natural disasters happening all over the globe right now, and we should feel blessed to be in a place that has not directly been effected as yet. The little island of St. John, in the US Virgin Islands that I called home for 15 years, has been severely impacted by Hurricane Irma, as was many of the Caribbean communities. Having lived through a hurricane or two, the memories of the aftermath come roaring back to life when I see photos of the destruction. I know Houston is reeling from the massive task of cleanup and rebuilding ahead as well. Any help we can send their way in the days ahead will be greatly appreciated. We can, at the very least, send our thoughts and prayers to them in the times ahead.

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Menu for the 2017 That’s My Farmer Benefit Dinner at Party Downtown

Speaking of helping those in need, I attended the 2nd annual That’s My Farmer Benefit Dinner last night at the Party Downtown restaurant in downtown Eugene. That’s My Farmer, as many of you may remember, is the annual event that has been held at the First United Methodist Church for the last 17 years…in fact this year is the first time the event was not held there. Pastor John Pitney organized the event back when “eating local” was not a common phrase. He brought together the Eugene faith groups and the local farmers, and helped to introduce Community Supported Agriculture to the Eugene community, as well as raise awareness about where our food comes from and how to learn how to eat from within a hundred miles of where  you live.

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Shaved Squash Parm with mint. All of the food for the dinner was donated by the CSA Farmers ~ Winter Green Farm, Good Food Easy, Camas Swale Farm, Turnip the Beet, Ruby and Amber’s Organic Oasis, Deck Family Farm, & Laughing Stock Farm

The event was also a fundraiser, and that is how this benefit dinner continues to support the group. The That’s My Farmer event had a sliding scale entry fee, and all of the proceeds went into a Low Income Fund. That fund was then shared with the attending CSA farmers, who then shared the funds with members of their farm who were in need of assistance. The benefit at Party Downtown will continue on with the tradition.

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Lambchetta and Eggplant dirty rice

Mark and Tiffany, owners and chefs at Party Downtown, will donate  much of the proceeds from the 60 person dinner to the Low Income Fund. All of the food being prepared for the dinner was donated by the participating farms. If you missed the opportunity to participate in the dinner this year, don’t worry….we’ll let you know when

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Sold out crowd ready to enjoy a fabulous meal, for a great cause!

the next one is scheduled. We’re hoping to host another That’s My Farmer 2018 Spring event as well. Maybe these pictures of the delicious food will entice you to attend!

We hope that you all have a lovely week ahead, and glad our veggies can be a part of it!

Linda and all of your Winter Green Farmers

 

 

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