2020 Season CSA~ Week #4

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SPECIAL ANNOUNCEMENTS

Social Distancing and Face Masks:

We are still asking members to please practice social distancing, hand sanitizing, and to use face masks. This helps to protect you and others, and some of our Site Hosts expressed that we re-iterate this request, so they can feel safe as well. We so appreciate your help with this!

Blueberries!

We are excited to be partnering with Berkley’s Blueberries out of Lebanon this season to bring you bulk flats of their delicious organic blueberries.

Feel free to read more about their farm here ~ Berkey’s Blueberries  They only grow blueberries and they do have a U-Pick if you want to plan a day trip. Their berries, spreads and treats are available at many farmer’s markets in the area.

Flats are a full 12 pints for $50. Deliveries will be marked with your name and delivered to your site the week of July 13th (order by July 8th to reserve yours) and the week of July 20th (order by July 15th to reserve)  *Only full flats are available*

You can call us at the office, 541-935-1920 or email folks@wintergreenfarm.com  to order yours. We can take checks or credit cards for payment.

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                           Alden’s first time on the cultivator this week!

WHAT’S IN YOUR SHARE THIS WEEK

  • Swiss Chard
  • Cabbage
  • Romaine Lettuce
  • Carrots
  • Spinach or Collards
  • Strawberries
  • Strawberry spread

SOME SITES ONLY

  • Beets

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! 

When we introduce new items into your share this season, we will share our cooking and handling tips. You can also request our veggie handling booklet if you are new to a lot of our produce.

Cabbage  Remove outer leaves, trim the stem end, and halve or quarter the head for easier handling. Store in plastic in the crisper drawer of your fridge. Cabbage will keep for 2 weeks (and well over a month at cold temperatures and high humidity). Chop or grate raw cabbage and add to salad or slaw. To steam, cut 2-3 inch wedges off the core and steam about 10 minutes.  Serve with lemon, butter, salt, and pepper for a simple yet delicious side dish. 

Chard  Swiss Chard keeps best unwashed & wrapped in a damp towel or plastic bag. Store in the drawer of your fridge. Wash before use to remove any soil or insects. Cut celery-like stems away from tender leaves (use stems in soup stocks!) or chop & use entire leaves, including stems.

To cook Chard, steam for 8-10 minutes or boil for about 3-5 minutes.  Greens brighten in color when nearly cooked & should not be over cooked to preserve flavor & nutrients. Add to soups or casseroles, or serve steamed, tossed with butter, garlic, & just a bit of lemon juice.

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       Crisp Cabbage

WHAT WE’RE MAKING

These patties can be made with your cabbage, chard and spinach!

 

There’s no such thing as too much cheese or too much spinach in quiche!

Cheesy Spinach Quiche

How can you go wrong with strawberries and carrots in cake?

Strawberry Carrot Cake

We are happy for cooler weather this week at the farm, and looking forward to getting you all another great week of produce!

Enjoy!

With gratitude from

Bronwynn, Linda and your Winter Green Farmers

 

 

 

6 thoughts on “2020 Season CSA~ Week #4

  1. Hi Bronwynn & Linda!

    I’d love a copy of the veggie handling booklet! Is it available by email?

    Thank you!! Stacey Teter

    >

  2. Could you please send me the phone number for Duma. I forgot to pick up yesterday 😐

    On Tue, Jun 30, 2020 at 12:02 PM Winter Green Farm wrote:

    > Winter Green Farm posted: “SPECIAL ANNOUNCEMENTS Social Distancing and > Face Masks: We are still asking members to please practice social > distancing, hand sanitizing, and to use face masks. This helps to protect > you and others, and some of our Site Hosts expressed that we re-itera” >

  3. Hi Jean,
    Yes, I see that the recipe link isn’t there….just the video on how to make them. I’ll mention that to Bronwynn for next time, to add the link to the actual recipe. I’ll email you a copy of the recipe, but you can also click on the link in the video at the top to go to the website. Enjoy!
    Linda

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