CSA 2020 Season~ Week #12

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                                                     This Week’s Share

Porter’s Pride Melons are coming in, a sure sign late summer goodness. Available at our markets! Corn is here too, coming to some boxes this week, the rest next week— and we are so excited to eat corn and melons all week. We are now taking orders for lamb, information on that included at the end of this post.

 

WHAT’S IN YOUR SHARE

  • Broccoli
  • Carrots
  • Cilantro
  • Zucchini
  • Cucumbers
  • Tomatoes
  • Cherry Tomatoes
  • Eggplant
  • Some sites: Corn, Lettuce, Basil    

WHAT’S NEW THIS WEEKIMG_2082

CORN Eat your fresh corn as soon as possible-natural sugars begin to break down soon after harvesting. Corn can keep for a few days refrigerated with the husks on.

Corn-on-the-cob is the favorite way to enjoy fresh picked corn. To cook, steam in 2 inches of water for 6-10 min. or drop into boiling water and cook for 4-7 min. Older or over-mature corn is great added to corn bread, soups, stews, chili, casseroles, stir-fires, quiches, salads, & bean dishes.

It is not uncommon to find a worm in your organically grown corn. Simply cut away the bad section and cook the rest – it’s perfectly fine to eat!

CILANTRO For short-term storage, wrap Cilantro in a damp towel or stand upright in a container with an inch of water and refrigerate. Do not wash prior to refrigeration.

Freeze fresh leaves in a plastic zip-lock bag, or put a Tbsp of the herb in each ice cube tray section, add a bit of water to cover and freeze. Do not thaw before use. Dried Cilantro does not retain its flavor very well. Add fresh leaves to soups, stews, stir-fries, and salads for an aromatic touch. Add cilantro toward the end of cooking time to retain fresh flavor and color. Toss fresh leaves into a green salad.

 

WHAT WE’RE MAKING

This is a great use of your corn, tomatoes and cilantro:

Southwestern Sauteed Corn

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We’re so excited about corn we want to try it as a dessert! Sweet Corn Creme Brûlée anyone? Don’t forget if you don’t have corn in your box this week, you will next week, and you can refer back to these recipes then.

https://www.acozykitchen.com/sweet-corn-creme-brulee/#wprm-recipe-container-36573

SweetCornCremeBrulee_3

IMG_1490Grass Fed Lamb from the Overbaugh Family! Raised using organic methods on our farm.

We are proud to have lambs available for sale this fall.  All of our sheep are hair sheep, Katahdin and Katahdin Dorper crosses.  Hair sheep shed their fleeces in the spring and they do not produce lanolin, which gives lamb its traditional musky flavor.  Our lamb meat is milder than traditional lamb, tender and delicious.  All of our flock is grass fed and finished.  This makes their meat high in omega fatty acids and since they are not given grain, their meat is healthier for you.

 
All of our lambs are born in March, through the beginning of April, on pasture.  This is two months later than traditional lambing season, however we believe the warmer longer days are easier on the lambs and it also gives the mothers plenty of grass to grow strong healthy lambs.   All of our lambs are kept with their mothers and left to naturally wean.  We find this less stressful on the youngsters and keeps them growing.  We typically move our sheep every 3-5 days during the spring and summer months. 
 
This allows them to eat tender grasses and forbes that are higher in protein through the spring and summer months.  During the fall and winter our sheep diet consists of certified organic hay grown on our farm, and is also supplemented with organic alfalfa.
 
 
How it works
 
All of our lambs are slaughtered on farm, which means you buy a live share of the animal.  4-star meat company in Eugene butchers our animals.  They slaughter the animal on farm and then hang them for 7-10 days prior to cutting the animal.  They will contact you for cutting instructions.  An average hanging weight of one of our lambs is 50 lbs.  The cost is $6.00/lb hanging weight plus the cut and wrap fee which is typically 75.00 per animal.  We do offer a discount for folks interested in more than one animal, $5.00/lb hanging weight.  
 
For more information or to reserve a lamb call 541-935-1920 or email us at folks@wintergreenfarm.com. Please do not make orders from this post, we do not always see them, and we want to make sure everyone gets answered!!!

We hope you are finding ways to savor every bit of summer goodness.

With gratitude,

Bronwynn, Linda and Your Winter Green farmers

6 thoughts on “CSA 2020 Season~ Week #12

  1. Hi Linda,

    We are going to try a week camping trip next week for the first time and so will miss our share next week 😦 I don’t suppose there is any way we could get this week instead? (I realize probably not, but thought I would check in case).

    Hope your summer is going as well as it can be… Thanks, Nancy

    >

  2. No cilantro or tomatoes. No basil (I know only some sites were getting basil) either.

    Sent from my iPhone

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