“For the true measure of agriculture is not the sophistication of its equipment, the size of its income, or even the statistics of its productivity, but the good health of the land”-Wendell Berry
Blueberries! We have one more week to for blueberry orders! If you would like to order, please do so by tomorrow, Wednesday, July 24th (for delivery the week of July 30th). The cost will be $50 for a 10 lb. flat. Don’t miss these special perk of summer! Once winter comes around you’ll be wishing you had a bag somewhere hiding in your freezer…
Strawberries! We will continue to prioritize CSA members receiving their promised amount of berries, but will send along flats to members when we can. Reserve your flat and if you have a definite date you need them by, we will do our best to accommodate you.
WHAT’S IN YOUR SHARE THIS WEEK:
- Green Onions
- Lettuce ~ Red Butter
- Kale ~ Lacinato
SOMES SITES ONLY
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon kosher salt + pepper
- 12 leaves fresh basil roughly chopped
- 2 sprigs fresh thyme chopped
- 1 clove garlic minced or grated
- crushed red pepper flakes to taste
- 2 1/2 cups cherry tomatoes halved
- 2-3 balls burrata cheese
- fresh figs for serving
- 1 loaf crusty sourdough seeded whole grain or ciabatta bread, sliced
- slices olive oil enough to drizzle over bread
- 1 clove garlic
In medium size mixing bowl, whisk together the olive oil, balsamic vinegar, salt + pepper, basil, thyme, garlic and crushed red pepper flakes. Add tomatoes and gently toss to combine. Allow the tomatoes to marinate for 2-4 hours or in the fridge. Bring to room temp before serving.
To serve, place the tomatoes in a serving bowl or bowls and top with burrata cheese and fresh figs. Serve with grilled or toasted bread.
Preheat your grill to high heat or preheat your oven to 400 degrees F.
Place the slices of bread on a baking sheet and drizzle with olive oil on both sides. Rub each side of bread with the halved garlic clove. Sprinkle the toast with salt and pepper. Place the bread slices on the grill and grill both for about 2-3 minutes per side or until lightly chard. Remove from the grill and serve warm with the tomatoes + burrata.
Meet one of our newest additions to Winter Green Farm, Maggie! Maggie comes to us from Colorado this season. She is originally from Texas, and speaks fondly of the desert and tacos she grew up with. Maggie has extensive experience in landscaping, conservation, and farm work and is excited to be continuing a career in the great outdoors! She is very motivated and has a great attitude, even when the harvests and washing seem to be never ending. Maggie spends her work week in the fields, and harvests lots of the delicious veggies we enjoy at markets and in your CSA boxes! When she isn’t working hard in the sunshine, she enjoys the beauty of Oregon and listening to classic rock music. Any Led Zeppelin fans out there? She’s your girl!
My hope is that through introducing small pieces of our crew through the blog we will all feel a little more connected to who’s growing our food. It’s nice to be able to picture the folks that are working so hard to grow beautiful produce. And this way if you ever see them around town, you can say hi! I hope you enjoy these little highlights of our crew this year, we are so lucky at Winter Green to have so many great helping hands- a farm this size sure takes a village!
Enjoy your veggies this week! -Hayley and the Winter Green Farmers