Welcome to the 2018 Season!

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SPECIAL ANNOUNCEMENTS:

  • Please make sure to check off your name when you pick up your share! It  helps the Site Host know who belongs to any boxes left behind.
  • Half Share members…..if your name is NOT on the member check off list, it’s most likely NOT your week to pick up….please don’t take a box! Call the farm and we’ll sort it out with you.
  • Please transfer your veggies and leave the farm box behind…use the bags at the site if you forgot yours, and please help to refill the bag box the following week.

WHAT’S IN YOUR SHARE THIS WEEK!

  • Lettuce ~ Red Oak Leaf or Green Butter
  • Red Russian Kale
  • Strawberries ~ 1 pint
  • Carrot bunch
  • Turnip bunch
  • Sugar Snap Peas
  • Collard Greens

Recipes:

Creamed Collards with Peanut Butter & Chile

Shredded Collard Green Salad w/Roasted Sweet Potatoes & Cashews

Spicy Tuscan Kale and Ricotta Grandma Pie

Roasted Carrots w/Paisley Yogurt

Strawberry-Almond Cornmeal Cake

Welcome to the 2018 Season!

We’re excited to share the first delivery of the season with you all! It’s been a fun and exciting Spring…..Mother Nature has been more than kind to the farmers in our area this year, giving just what was needed, and not too much more. We’ve been blessed with good production in the propagation house, and we’re sure much of the success is due to Melissa and Shannon’s diligent attention there. The core crew persevered throughout the winter to complete the myriad of tasks necessary to insure that all runs smoothly.

We’re also excited that the full crew came on board this week……we are fortunate to have our longstanding crew return for yet another season, and welcome those who are new to our farm family this year. I look forward to introducing them to you, as well as sharing all of the changes the winter break has brought us.

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Back Row: Steve, Josh, Jeremy, Shannon, Emily, Levee, Erik, Joey, Shenoa                                    Front Row: Chris, Jesse, Jimi, Jordan                                

Thanks to everyone who came out to join in the annual Open House….though we weren’t large in numbers, we certainly enjoyed our time together to enjoy good food, good company and of course, a group hayride. The fields look healthy and strong, as do the  baby calves frolicking in the fields.

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I’m including a photo of “left behind” items….do any of these look familiar to you?

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Left behind at farm day….call/email if one of these belong to you!

I look forward to sharing news of the farm each week throughout the season, and I would welcome any suggestions you might have on what you would like to hear about in “your” Blog. We’ve come a long way from the original “Boxnotes” we used to prepare for our CSA members. This year I thought I would go back in time to peruse the old notes and see if there is any information that would be fun to share now, as well as some old favorite recipes! If you have a favorite foodie Blog that you would like to share, I’ll be happy to include recipes from there, as well as any favorites that you might have of your own!

Sugar Snap Peas need no explanation! We are excited to offer them in your share this season! The Turnips will keep well in the fridge if you store them dry, and unwashed, sealed in a bag or container. Cut the greens and store separately. These tender turnips can be eaten raw in salads, or cooked into stir fries or soups. Strawberries!!! I included a recipe that looks delicious, if they make it home that is!

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Collard Greens prefer to be stored unwashed, wrapped in a damp towel or hydrator drawer.  Best used fresh, but may last for up to a week. Just prior to use, swish in lukewarm water. For the Carrots, just cut or twist off the tops before storing in your fridge. No need to peel them, just scrub well before eating, as the peel has lots of nutrients. Eat fresh, or add to salads, soups, stir fries or stews. Red Russian Kale will keep well in the hydrator drawer of fridge for about a week. When ready to eat, wash leaves well. Remove stems from leaves by folding leaf in half lengthwise and stripping or slicing away thick stems.

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Red Oak Leaf lettuce is best eaten right away…the leaves are tender and delicious in any salad, or topped with tuna fish, chicken salad or lots of other veggies!

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We hope you enjoy the veggies this week….they’ve been long anticipated, and we’re pleased to be finally feeding you all! Thanks for choosing Winter Green Farm again this season….let’s enjoy it together!

Linda and all of your Winter Green Farmers

 

 

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