Summer is finally here and the sun has been beaming in our valley. The farmers are starting the days earlier to get the harvests in before it’s too hot. Every day is very full, and each of us is happy to be involved in getting each of you the best food.
It looks like everyone is pretty well sorted out with their sites. Just a reminder that we ask the site hosts to give members a reminder call the first two weeks of delivery. While we do have a couple of hosts who like to continue calling, from here on remembering to retrieve your share will be your responsibility.
Please respect the 7pm deadline, and if you will be late, or unable to get to your site in that time frame, give your site host a call. If you have any questions about your site host contact info, or time frame for your site, just give us a call at the farm at 541-935-1920 or send an email to email@example.com.
WHAT’S IN YOUR SHARE THIS WEEK
- Red Russian or Curly Kale
SOME SITES ONLY
For those of you who are new to our CSA, we don’t always end up harvesting veggies in equal amounts. If your site didn’t get a certain veggie this week, you will get them next week. Our office gnomes are keeping track, don’t worry!
Since this is the first time we’re introducing several items into your share this season, here are some tips….
BEETS! To keep roots and greens fresh, remove the beet greens, wash and store in a refrigerated plastic bag. Store the unwashed roots in an unsealed plastic bag in your vegetable drawer. Beet roots can last up to two weeks; the greens will need to be used within a few days after harvesting.
Beet greens are a delicious and healthy vegetable on their own; steam or sauté them like spinach or use raw in salads, they are also great lightly stir-fried.
Beets do not need to be peeled, just scrub clean before using (there are many trace minerals just below the skin). Skins can be slipped off after cooking.
Beets are delicious raw or cooked. Try them grated raw on sandwiches and salads. They can be steamed, roasted, or cooked in soup or stew.
FENNEL! Wash Fennel bulb, store in plastic bag in refrigerator, wrapping delicate leaves in moist paper towel, for up to 2 weeks. Fennel can be eaten raw, baked, steamed or sautéed. Tops can be used as a garnish or added to soups at the end. Use the tops as a substitute for dill.
CARROTS! Cut or twist carrot tops off before storing in plastic bag in the refrigerator. They will keep for several weeks. Clean carrots well before eating by scrubbing with a vegetable brush under running water. Do not peel unless damaged as much of the nutrients are very close to the skin.
Eat carrots raw in sticks, rounds, julienned, or grated, or add slices or chunks to soups, stews, or casseroles. Carrots are also delicious lightly steamed or sautéed and garnished with butter or olive oil and fresh herbs. Try them grated with oil, lemon juice, parsley, garlic, salt and pepper.
WHAT WE’RE MAKING
A yummy twist on the breakfast for dinner.
Wilted greens with fennel salad
This salad is so good it stands alone. I like to add pumpkin seeds to mine for a fuller experience.
Moroccan carrot and beet salad
This is a quick, easy dinner. Feel free to substitute the chicken with tofu.
Pancit (A Filipino rice noodle dish)
Taking a picnic to the river for the day? Don’t forget we love to see photos of what you’re making on social media, please tag us if you post so we can share! If you aren’t following along yet, our Instagram is @wintergreenfarm and Facebook is Winter Green Farm.
Enjoy the next few warm months of Oregon’s beautiful outdoors. Safely, of course!
Bronwynn, Linda and your Winter Green Farmers