2018 CSA ~ Week #23

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SPECIAL ANNOUNCEMENTS:

NEXT WEEK, November 16th, will be the last CSA Share delivery of the season!! If you have any CSA bins that have made their way into your garage or backyard, please make every effort to return them to your CSA site next week.

If you would like to purchase any of our Tomato Sauce or Strawberry Spread before the season ends, be sure to let me know and I can send it to your site for the last delivery.

WHAT’S IN YOUR SHARE THIS WEEK:

  • Carrots
  • Curly Kale
  • Cabbage ~ Savoy or Dutch
  • Romanesco
  • Parsnips
  • Celeriac
  • Onion
  • Delicata Squash
  • Escarole
  • Apples ~ Jonagold variety

RECIPES:

Wilted Escarole with Apples

Spicy Escarole

Escarole Tart

Baked Romanesco w/Mozzarella & Olives

Maple Glazed Parsnips & Sweet Potatoes

Roasted Root Vegetable Salad w/Mint & Pistachios

Baked Apples Stuffed w/Oatmeal & Brown Sugar

Greetings! I’m sitting here writing the blog and wishing I was outside. Even though the temps are cool, the sun is shining and the light against the colorful leaves is just magnificent. I love this time of year when we have days like this and wherever you wander, you walk through crispy fallen leaves. It’s especially noticeable on the farm, with all of the oak trees. Whenever the wind blows, a shower of leaves comes raining down, adding to the ambiance. I know we need the rain, but……

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Crew preparing orders for the Fill Your Pantry event this Sunday, Nov. 11th at the Lane County Fairgrounds…..we’ll have lots extra, so come on down even if you didn’t preorder!

This week in your share you’ll find a veggie we haven’t included before. Since lettuces are challenging to grow in the fall, with the cool, wet weather, we decided to try a green that is a bit hardier. It’s Escarole!

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Escarole – pronounced ESS-ka-roll – is a leafy green vegetable and a member of the chicory family, along with frisee, endive and Belgian endive. Escarole has broad, curly green leaves and a slight bitter flavor. It can be eaten raw, grilled, sautéed, or cooked.

Escarole is less bitter than other chicories, and the level of bitterness varies throughout the head, with the inner, lighters-colored leaves being less bitter than the outer, darker green leaves. The inner leaves may be more suitable for salads, using the outer leaves for cooked dishes.

In addition to being served in green salads, escarole is often sautéed or braised similarly to collard greens. It’s frequently included in pasta and soup recipes, especially in Italian cuisine. Escarole and beans is a popular recipe made with white beans and sometimes features bacon or ham.

For a salad, the inner, light colored leaves are a good choice. Tear them into small pieces to use in a green salad with a vinaigrette. The flavor is much like radicchio. It airs well with fruit in salads, as well as cheese, including strongly flavored cheese such as blue cheese or goat cheese.

In soup, escarole is cut into strips and added to the soup. The outer leaves may be chewy unless cooked, so this is a good use for them. They will provide color, fiber, and nutrition for the soup. Escarole is often used in soups with garbanzo beans.

Grilled escarole is an enjoyable way to use it as a side dish. An escarole head can be cut in half, brushed with oil, seasoned with salt and pepper, and grilled or broiled until it is browned and wilted. It can be served with a vinaigrette and grated cheese on top.

No matter how you prepare this versatile veggie, we hope you enjoy and share!

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If  you’re new to the farm this season, let us introduce  you to the Romanesco. Even if the name Romanesco doesn’t ring any bells for you, you’ve likely noticed the striking vegetable before. It’s pretty hard to miss actually. That’s because romanesco looks like broccoli and cauliflower’s fluorescent green cousin that flies in from outer space to visit for a few weeks each year. This space broccoli is known as broccolo romanesco, Romanesque cauliflower, or Roman cauliflower.

In fact, it’s an edible flower from the family that includes broccoli, cauliflower, Brussels sprouts, and cabbage. It tastes very similar to cauliflower, but with a slightly nuttier, earthier flavor. You can use it as you would cauliflower in recipes, and it holds up to many different cooking methods.

Of course, the most fascinating part of Romanesco is its appearance. Its spiraled buds form a natural approximation of a fractal, meaning each bud in the spiral is composed of a series of smaller buds. (Remember the Fibonacci sequence from school? The spirals follow the same logarithmic pattern). Cook it any way you would use broccoli, cauliflower or cabbage and enjoy!

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Last, but not least, let’s enjoy some parsnips! A wonderful fall crop that has so many uses…veggie bakes, to desserts! They hold for a long time in the fridge and complement so soups and stews as well.

 

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If  you or someone you  know has an interest in learning about how to plan for your crops or business in starting a small farm, you might enjoy this workshop being offered at Winter Green Farm by Josh Volk from the Portland area. He has been part of the Portland farming community for many years, working on Sauvie Island Farm and eventually managing his own small Slow Hand Farm. Here are the event details:

Saturday December 1st, at Winter Green Farm

12:00 to 4:00pm. The cost is $40 and you can contact Erik Deitz at erikdtz2@gmail.com if you would like to reserve a spot or receive more information.

We wish you all a lovely weekend and hope you enjoy your veggies this week!

Linda and all of your Winter Green Farmers

 

2018 CSA ~ Week #22/3rd Late Season

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SPECIAL ANNOUNCEMENTS:

Only two weeks left of CSA after this week’s delivery! If you would like to receive some of our Tomato Sauce or Strawberry Spread delivered to your site before we’re finished, just let us know!

IMG_2048.JPGLogoStill time to place an order for the Fill Your Pantry event….just click on the link and you will be taken to the page where you can register to place your Pre-Order. Here are the details:

Pickup Event Details:

Sunday, November 11th, 2018

1pm – 5 pm

Lane County Fairgrounds Expo Halls # 1 and #2

796 West 13th Ave, Eugene

This year you will have an opportunity to meet your farmers because all pre-orders will be picked up directly from the farmers’ booths at the event on Sunday, November 11th, 1-5pm. Please email them if you have any questions.

Credit, Debit, and SNAP accepted for online sales.

WHAT’S IN YOUR SHARE THIS WEEK:

  • Pac Choi
  • Collards 
  • Carrots
  • Lettuce
  • Fennel
  • Onion
  • Orange Kabocha Squash
  • Acorn Squash
  • Purple Top Turnips
  • Pears

RECIPES:

Roasted Squash w/Sesame Seeds & Cumin

Acorn Squash Soup w/Kale

Pac Choi w/Ginger & Garlic

Turnip Gratin w/Thyme & Mustard

Pear and Chocolate Brioche Bread Pudding

Cormlet w/Wilted Greens, Fennel & Olive Salad

Roasted Carrots and Red Onions w/Fennel & Mint

 

Hope you’ve all had a lovely week so far….life has been good on the farm. Not too much rain, and when the sun bursts through, the warmth and brilliant blue skies bring smiles to our faces. Now that we’re only harvesting once a week for CSA and Markets, we have plenty of time to prepare for the winter months, and fulfill wholesale orders. Lots of carrots and burdock being washed, processed and boxed for delivery. We’re also very busy right now preparing crop for the Fill Your Pantry event, which will be held on November 11th this year in Eugene. If you can’t make it to Eugene, but would still like to have some bulk crop for the winter months, just give us a call to see what’s available, or visit the Fill Your Pantry site.

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We’re so pleased to share this photo of long time crew member Steve Knox, holding his brandy new baby girl Autumn Nell. He and his partner, Terah, are doing well and excited to have entered the world of new parents. Steve was home for the first two weeks, but is back to work now. Terah and Autumn are doing well, and we’re all so excited to get to know her and watch her grow. Since Terah and Steve own and run Fog Hollow Farm, offering eggs, sheep and chickens, I’m sure Autumn become well versed in harvesting eggs and feeding the hens. The wonderful life of a farm kid!

FARMER PROFILE:

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This week’s Farmer Profile is about Emily and Levy. This is their first year on Winter Green Farm and we sure have enjoyed getting to know them. They have been a great addition to the crew! Emily grew up in Noti, graduating from Elmira High School and going off to Moody Bible Institute in Spokane, WA, where she studied Linguistics. After college she interned in Texas for a bit and then interned in a John Jeavons BioIntensive Agriculture Program in Kenya.

Biointensive agriculture is an organic agricultural system that focuses on achieving maximum yields from a minimum area of land, while simultaneously increasing biodiversity and sustaining the fertility of the soil. The goal of the method is long term sustainability on a closed system basis.

From Uganda Emily went on to Kenya and really began to experience life there. While in Uganda she had been living with missionaries, speaking mostly English and eating more like what she was used to. When she arrived in Kenya she lived a more traditional life there, and it was difficult at first. The diet is high in carbs without much protein, so she was tired much of the time, without much energy. It was also a very hot, dry year and that took a toll. It took about a month to get accustomed to the lifestyle.

Kenya is where Emily met Levy. He was an intern on the farm where she worked and she was intrigued when she saw him milking the goats, as she loves goats. They fell in love in the 10 months Emily spent there and decided to get married. Emily traveled back to the States to save money to go back for their wedding. Her parents were able to travel to Kenya to attend the wedding as well.

Levy is the youngest of 12 children in his family.  His family worked hard to farm and provide for their family, raising Maize, cows, sheep, & chickens. For feed for the animals, they farmed Napier Grass, which grows wild and is a high yielding fodder crop with good palatability, highly nutritious especially when young, dark green leaves and less than 1 meter tall. They would harvest it for the animals and it would grow back. Emily didn’t enjoy the harvest very much, as the grass has sharp edges and she would get small cuts in her hands, which the local people didn’t seem to be bothered with.

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Levy went to college and studied General Agriculture for 3 years. He taught Agriculture and Swahili in Kenya, mostly at private High Schools. He loves to teach and farm. After Levy and Emily married, they spent another year in Kenya and came back to Noti in December of 2017. They currently live on Emily’s parents property, in Noti where they raise dairy goats, chickens and quail.

Linda: Levy, what was  our experience when you first arrived?

Levy: It was December when we arrived, so I thought it was very cold. It snowed that winter and I enjoyed seeing that, but still I thought it was very cold after leaving Kenya where it was 95 degrees and what I was used to. Also, everyone is always in a rush and on time….in Kenya it is not like that, much less stressful. If you set a meeting for 9am, you expect that people will not show up until 11am….if someone says they’ll see you tomorrow, it could be a few days before they show up, and everyone is fine with that.

Linda: What do you like to do when you’re not working on Winter Green Farm?

Emily: We usually have plenty of work to do at home, since we raise dairy goats, chickens and quail. When we’re not working, we like to read and learn new skills, like woodworking, beekeeping and sawmill operating.

Linda: What made you decide to raise quail?

Emily: My Dad is allergic to chicken eggs, so I thought I’d try raising Quail to see if he could tolerate them. He couldn’t, but we really enjoy raising the quail so have continued. They are easy to raise…happy, disease resistant and they grow so fast. Once hatched, they can be laying in 6 weeks and lay eggs very regularly. You can also visually sex the chicks at 3 weeks so you know if they are hens or not.

Linda: What books do you like to read?

Emily: I like to read classics such as Jane Eyre, The Count of Monte Cristo, Ben Hur etc.

Levy: I like to read educational books like gardening or veterinary books.

Linda: Imagine you find the winning lottery ticket worth millions…how would it change  your life?

Emily: We would go back to Kenya and buy land, start a farm, and open a school for orphans. Levy loves teaching!

Linda: A Genie appears and grants you wishes….what would you wish for?

Emily: I would want to know every language in the world!

Levy: I would want to travel and visit every country in the world!

Thank you so much Emily and Levy for sharing your lives and adventures with us! We hope that you will choose to come back to Winter Green Farm next season….

Hope you all have a wonderful weekend and enjoy your veggies!

Linda and all of your Winter Green Farmers

 

 

 

2018 CSA ~ Week #21/2nd Late Season

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SPECIAL ANNOUNCEMENTS:

We still have cases of our organic Tomato Sauce available…..even if you are not participating in the Late Season shares, we can send a case, or a jar or two, to one of our delivery locations for you. The cost is $85/case (case of 12 jars) or $7.50/jar.

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Still time to place an order for the Fill Your Pantry event….just click on the link and you will be taken to the page where you can register to place your Pre-Order. Here are the details:

Pickup Event Details:

Sunday, November 11th, 2018

1pm – 5 pm

Lane County Fairgrounds Expo Halls # 1 and #2

796 West 13th Ave, Eugene

This year you will have an opportunity to meet your farmers because all pre-orders will be picked up directly from the farmers’ booths at the event on Sunday, November 11th, 1-5pm. Please email them if you have any questions.

Credit, Debit, and SNAP accepted for online sales.

WHAT’S IN YOUR SHARE THIS WEEK:

  • Red Russian Kale
  • Potatoes
  • Leeks
  • Napa Cabbage
  • Beets
  • Celeriac
  • Carrots
  • Delicata Squash
  • Onion
  • Pears

RECIPES:

Napa Cabbage Rolls

Sesame Soy Napa Cabbage Slaw

Leek and Potato Pan Roast

Roasted Delicate Squash & Kale Recipe

Roasted Delicate Squash with Miso Maple Butter

Spiced Lentil Soup w/Roasted Beets & Delicata Squash

Quick kimchee

Napa cabbage recipes

Kimchee is a spicy Korean side dish, sort of like the hottest coleslaw you’ve ever eaten. Traditional kimchee can take several days to make. However, for a quick at-home version, combine a few cups of chopped napa cabbage, a tablespoon of sambal oelek (an Eastern hot sauce), 3 tablespoons of rice wine vinegar, 4 sliced garlic cloves and a healthy pinch of salt. Stir well, chill overnight, and then eat right out of the bowl!

Happy (almost) Halloween! I know it’s a bit early to say that but since the next blog won’t be published until after the holiday, it seems apropos. As “Nonna” to two amazing grand girls, I feel like I’ve been preparing for Halloween for weeks now. Living rurally, I never have trick or treaters visit my tucked in little corner, so I really miss seeing the children dressed up in the costumes. I often go traipsing around after my girls as they trick or treat, and always in costume…..my tribute to a Peter Pan lifestyle.

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Halloween also signals a turn of the season…..the farm is in full color regalia, with the turning of the leaves contrasted against the majestic evergreens. I never tire of the beauty, even if I’m not quite ready to admit winter is on the way. As our crew dwindles with folks heading off in other directions, the harvests are more intimate, and more intense. Less hands to do the tasks, in more inclement weather.

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Erik & Patrick washing your potatoes

The greenhouse is almost empty now, with the exception of some orphaned lettuce starts, and the last of the over wintering onion transplants awaiting their immersion into

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the soil. Melissa is doing a big cleanup of all of the pots and trays, sweeping away debris, hosing the remnants of soil from all of the benches and alleys.

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Farmer Chris has been working hard this week turning the holdover greenhouse into a winter barn for the sheep, and our bull will spend his winter in the old sheep barn down at Oak Pond…..

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Farmer Jabrila hosted two Field Trips yesterday and has a few more scheduled before we put the farm to bed for the winter. Not that we stop completely for the winter, but for the most part, we’ll be mostly filling wholesale orders and chopping Burdock root, once the CSA and Farmers’ Markets are finished.

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It’s not all hard work on the farm, as farm dog Arlo can attest to….he loves a good ride in the tractor bucket every once in a while.

Farmer Profile:

This weeks Farmer Profile is featuring Jack O’Lantern. This is Jack’s first year on the farm, although he comes from a long line of O’Lanterns who have graced our fields through the years. He spent his time early in the season in the propagation greenhouse,

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after beginning his time on the farm in the hands of young students. Once he reached maturity, he has mainly spent time working hard at growing round and orange over at Simpson Field. He guarded the field under cover of large green leaves until his size became a deterrent at hiding inconspicuously. He made the journey over to the home farm when the cool weather began to make it’s appearance. He joined in the fun at the end of season Harvest Celebration and is spending the remainder of the season entertaining the crew, awaiting his soon scheduled plastic surgery……..we’re not sure he’ll be back on the farm next season, but maybe one of his descendants might be!

We hope you have a wonderful weekend, enjoy our Halloween holiday safely and of course, enjoy our veggies!

Linda and all of your Winter Green Farmers

 

2018 CSA ~ Late Season Week One

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SPECIAL ANNOUNCEMENTS:

The Late Season Blog will be posted on Friday morning for the next 5 weeks. Since we only have one harvest and delivery for the Late Season, we will only post once a week. If you absolutely need to know what will be in your share before then, please email the farm on Thursday for the list before hand. Thanks!

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It’s that time again! Registration is open for the Fill Your Pantry event….just click on the link and you will be taken to the page where you can register to place your Pre-Order. Here are the details:

Pickup Event Details:

Sunday, November 11th, 2018

1pm – 5 pm

Lane County Fairgrounds Expo Halls # 1 and #2

796 West 13th Ave, Eugene

This year you will have an opportunity to meet your farmers because all pre-orders will be picked up directly from the farmers’ booths at the event on Sunday, November 11th, 1-5pm. Please email them if you have any questions.

Credit, Debit, and SNAP accepted for online sales.

WHAT’S IN YOUR SHARE THIS WEEK:

  • Cauliflower
  • Curly Kale
  • Carrots
  • Leeks
  • Stir Fry Mix
  • Orange Kabocha Squash
  • Carnival Squash
  • Lettuce
  • Radishes

RECIPES:

Kale Minestrone with Pistou

Ricotta, Kale and Mushroom Toast

Herb Crusted Cauliflower Steaks

Cauliflower-Carrot Cheesy Tots

Chunky Curried Kabocha Squash Dip

Chocolate Chip Kabocha Bars

What an amazing bit of weather we’ve been having! I know, I know…we NEED the rain, and we’re ready for the rain, but oh my, what a day! The sky is that spectacular color blue that really brings out the lushness of the evergreens, and the fall changes in the deciduous trees. It will soon enough be raining (we can only hope), but for now, why not bask in this warmth and sunshine!

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Thanks to all of your who came out to the farm for our annual Harvest Celebration. We weren’t sure what kind of turnout to expect, since there was a Duck game last Saturday, but we were pleasantly surprised by how many members showed up. It was a beautiful day and as usual, the food was awesome! Elizabeth Lutz blessed us with her amazing face painting talents, and a good time was had by all!

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This week Farmer Jabrila would like to share some thoughts with you all…..

Winter Green Farm Pumpkin Project!

“Autumn is here, which brings a favorite of many….Pumpkins!

We had Elmira Elementary School out to the farm last week, picking out their pumpkins. In May, I went to their school and we planted seeds into flats that I took back to our greenhouse to grow. Three weeks later, 45 second graders came out and planted their pumpkin starts in the field. It is so fun to watch them learning how to get the plants out of flats and into the ground. Something I can do with my eyes closed is quite a chore for those little hands that are not used to handling plants, digging a hole, and covering the roots well.

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Once they got going, they didn’t want to stop, so they planted some of your pumpkins as well. I love the care they give them and the unusual techniques they use. Last week, all 45 students came back to the farm and picked out a pumpkin to take home. I remember being a kid and going to the pumpkin patches to find just the right pumpkin. I always took way longer than my Dad wanted, but he always waited for me to walk the acres of pumpkins until I could find just the right one. It’s a joy to be able to create that moment for so many kids and adults. At our farm day, I watched the joy of all ages share in the pleasure of finding their pumpkin.

It all started with a second grade teacher at Noti School, the little blue school house. Bob Bruce was the teacher, and we created a Science and Math program all around planting pumpkins. His second graders would learn how to calculate the number of plants, the spacing they needed to plant them, and the row feet that was needed. We talked about compost and soil preparation. Then they got their seed and started the process. It all ended with me delivering pumpkins to the school for every child to have one to take home.

That was about 28 years ago and the program has changed in many ways through the years.We’re excited that we can still continue to have students growing pumpkins, coming to the farm to get their pumpkin, as well as to eat strawberries, see the cows, have compost talks, and lots more.

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This picture is of Jennie Herbert and Rachel Frede’s classes this year. Jennie was Bob Bruce’s student teacher for the last year before Noti School was closed (that was a sad day for us out here in Noti). Jennie took on the pumpkin project with this being, we believe, her 15th year! I remember Jennie as a kid, watching her grow. Got to love living in a small town!

May you all continue to enjoy this autumn, with these amazing colors and beautiful days! Farmer Jabrila”

We hope you will all enjoy your first Late Season box of goodies!

Linda and all of your Winter Green Farmers

2018 CSA ~ Week 19/Final Standard Season Share! Late Shares continue on…..

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SPECIAL ANNOUNCEMENTS:

19 WEEK SEASON COMES TO AN END! 

This is week 19 of your CSA Share and the final share for the Standard Season. If you are continuing on with our Late Season shares, you should have received the Late Season delivery information in your mailbox. If you’re unsure if you’re participating, just give us a call to find out. We do have a few Late Season shares still available, so let us know if you would like to continue on until the week before Thanksgiving (5 weeks longer).

HARVEST CELEBRATION!

Saturday, October 13th, Noon to 3pm

Come join in with us as we celebrate the end of the Standard Season. We’ll begin with a potluck lunch at 12:30pm (please bring a dish to share if you plan to participate), and begin hayride tours at 1pm. Elizabeth Lutz will be with us sharing her amazing faceprinting creations. We’ll be pressing cider and there will be some fun crafts for the kids. We  hope you will plan to be there!

WHAT’S IN YOUR SHARE THIS WEEK:

  • Celeriac
  • Fennel
  • Apples ~ Gala
  • Kale
  • Onion
  • Cauliflower
  • Turnips
  • Carrots
  • Pie Pumpkin
  • Winter Squash ~ Acorn
  • Spinach or Lettuce

RECIPES:

Creamy Curried Celeriac Root Soup

Carrot, Apple & Celeriac Mash

Turnip LatkesTurnip Latkes

Potato, Turnip & Spinach Baeckeoffe

The Great Pumpkin Pie ~ while this recipe calls for canned pumpkin, you can certainly substitute 2 cups of fresh pumpkin puree from your pie pumpkin

Baked Apple Chips

Is it really the middle of October and the last week of the regular season deliveries! The time has certainly flown by and we look back on what was, for the most part, a wonderful season. Despite a few obstacles, our crops flourished, and although we didn’t have the bumper crops of years past, we were happy with the outcome of almost all of the harvests. For those of you who have signed up for the extended season, you still have much to look forward to!

We would like to take the time thank you all for choosing to take part in our Community Farm. Your belief and faith in us gives us the encouragement and strength to arise everyday and head out to the fields to do this glorious work. We appreciate your compliments and enthusiasm when all goes well, and your patience and tolerance when difficulties arise. We take pride in doing the best we can for you and hope you appreciate those efforts with every bite you take of the fruits of our labor.

The glorious rain has finally graced the farm and everything is looking so fresh and vital. While harvesting in the rain isn’t the crew’s favorite thing to do, the parched land is soaking it up and the veggies are relishing in the moisture. The morning view of the valley filled with low lying fog is so ethereal and peaceful.

We’ve been busy this past week……we had the perfect day last Wednesday to harvest our burdock crop for our wholesale market, as well as carrots. Beautiful crystal clear skies….the roots we harvested are long and strong, and we’re excited to have much of that crop in before the rain settles in in earnest. Our cooler is now filled with roots! The smell upon entering is robust and delicious, and we’re excited to share these crops with our distributors and wholesale clients.

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With this last week of the 19 week CSA, we’ll also be saying goodbye to a few of our crew members soon. Matthew Roderick has already left the farm….we had hoped to share a farmer profile about him with you, but he left too quickly! He came to the farm from his own  homestead on Hawaii, outside of Hilo. His place received some damage from the hurricanes that blew through there this year, and he had to go home to make repairs and put things back in order. We  hope he will choose to join us in the future.

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Celeriac! This week’s feature veggie is a hidden gem.  Though not popular in modern America, Celeriac is quite common in Europe (especially France and Germany), where it was first domesticated from the wild celery plant in the 16thcentury.  Celeriac has long been an important storage vegetable (even in 18thcentury America) and an essential ingredient in various soups and stews.  One French customer at the Eugene Saturday Market was heard to declare that.. “soup without celeriac is a waste of time.” Try it in the recipe on the front side of the box note and also check out our online website archive for other recipes.  Not only does Celeriac have a rich flavor and appealing texture, but celeriac is also a great source of vitamin C, phosphorous and potassium.

Celeriac will store for up to a month in your refrigerator in a plastic bag or container. When ready to use, slice off the green stalks at the root crown. Soak the root in warm water to loosen the earth between the roots and scrub well with a brush. Peel the skin off the roots before preparing (top & peeled portions are a tasty addition o soup stocks).

Try Celeriac raw grated into salads or in any recipe that calls for celery. It can also be boiled or steamed. Peel, slice and boil for 5-10 minutes or boil whole for 20-30 minutes. Mash and top with butter (tastes incredible with mashed potatoes).

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Receiving a Pie Pumpkin definitely signals the coming of the end of the growing season. You can make a pie with it or use it as you would any other type of squash. Or carve and decorate it for Halloween…..just about the right size for little fingers!

For those of you who are receiving your last share this week, thank you for your support this year. We’ve enjoyed growing your food and we hope you could feel the love and care  that went into each delicious, nourishing bite. We look forward to feeding you next year!

Linda and all of your Winter Green Farmers

 

2018 CSA ~ Week 18

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SPECIAL ANNOUNCEMENTS:                        

HARVEST CELEBRATION

Saturday, October 13th                                                                                                                  Noon to 3pm                                                                                                                                     Potluck Noon to 1pm (bring a dish to share if you plan to eat with us!)                                 Face painting by the amazing Elizabeth Lutz                                                                                Apple Pressing for Cider                                                                                                             Hayride tours

Please come join in with us as we celebrate the season!

WHAT’S IN YOUR SHARE THIS WEEK:

  • Swiss Chard
  • Carrots
  • Parsnips
  • Pac Choi
  • Leeks
  • Potatoes
  • Onions
  • Peppers
  • Apples,  Gala variety
  • Lettuce
  • Winter Squash ! Carnival

SOME SITES ONLY:

  • Broccoli

RECIPES:

Vegetable Shepherd’s Pie

“Burnt” Carrots & Parsnips

Baked Parsnip Fries w/Rosemary

Chard Oshitashi

Gemelli w/Sausage, Swiss chard, & Pine Nuts

Stuffed Winter Squash

CSA member Katie Strove recommended this recipe for you….you won’t find zucchini in your box, but you might find some at the market, or at the grocery store.

Potato, Leek, Carrot & Zucchini Soup

Ingredients: 

  • 1 tablespoon olive oil or 1/4 cup water for sauteing
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 stalks leek, chopped and green parts removed
  • 2 medium Yukon gold potatoes, peeled and diced
  • 2 carrots, diced
  • 1 zucchini, diced
  • 1 teaspoon dried thyme leaves
  • 1-14 ounce can lite coconut milk
  • 3 cups water or vegetable broth
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon cumin
  • Sea salt to taste
  • 1/4 teaspoon cayenne pepper (optional)

Directions:

Heat oil on medium-high heat in a large soup pot. Add onion, garlic, and leek, stirring to cook until onions are soft about 4 minutes. Be careful not to burn the leeks. Add potatoes, carrots, zucchini, and thyme leave stirring until fragrant. Add coconut milk, water, coriander, turmeric, cumin and bring to a boil. Reduce heat to a simmer, cover and cook until potatoes are tender about 20 minutes. Season with salt and pepper and adjust to taste.

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Tuscan Apple Cake

  • apples (large Golden Delicious, Gala or other firm flesh, 1 3/4 lbs, 800 g)
  • 1/2 cup unbleached all purpose flour
  • teaspoons baking powder
  • pinch sea salt
  • extra-large eggs (– at room temperature)
  • cup organic sugar
  • teaspoon vanilla extract
  • 1/2 cup milk
  • tablespoons unsalted butter (– melted and slightly cooled)
  • powdered sugar (as garnish)

1 – 10″ non-stick round spring-form pan – buttered and floured

Preheat oven to 375°F (190°C).

  1. Peel, core, and quarter the apples. Then using the slicing attachment of a food processor cut them crosswise in 1/8″ slices. Set aside. In a small bowl, combine the flour, baking powder and salt. Set aside.
  2. Place the eggs, sugar and vanilla extract in the bowl of an electric mixer. Whisk at medium speed until the sugar has dissolved and the mixture is pale and thick, about 30 seconds to 1 minute.
  3. Fold the flour into the egg mixture with a wooden spoon, until just incorporated. Fold in the milk, then the butter and finally the apple slices. Be sure not to over mix. Pour the mixture into the prepared pan. Pack the apples into the mold and flatten the surface of the cake with the wooden spoon.

Bake for 10 minutes on the floor of the oven. Transfer the pan to the middle rack and continue baking for 50 to 55 minutes until golden-brown and a toothpick inserted in the center comes out clean. Remove the cake from the oven, and run a paring knife around the edge to loosen the cake from the ring of the mold. Cool in its mold to room temperature. Unmold the cake and transfer to a serving platter. Dust with powdered sugar and serve.

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Carnival squash is small to medium in size, averaging 12-17 centimeters in diameter, and is round and squat with deeply furrowed ridges and a rough, light brown stem. The thick skin has a cream-colored base with variegated spots and striped hues of white, orange, yellow, and green, depending on its level of maturity. The flesh is firm, dry, coarse, and pale orange in color with a large and fibrous seed cavity with stringy pulp and many flat, beige seeds. When cooked, Carnival squash is soft and tender with a fragrant aroma and is slightly nutty, buttery, and sweet with nuances of maple syrup, similar to butternut squash.

Farmer Profile:

This week’s Farmer Profile is all about Andréa Daly. This is Andréa’s seventh season working at Winter Green.  She came on board in 2012.  The winter prior to her start the fields flooded and the rains stayed until June and then started back up in September.  She remembers it being the summer of maggot riddled root crops and moldy strawberries…it was a rough intro.  All the farmers in the area were in the same boat and standards were definitely lowered. Such is the life of farming.  What did make a positive lasting impression on Andréa that first year was the personal bonds that were found amongst the other employees and farm owners.  She was going through her Saturn return and a divorce and the amount of love and support she found at Winter Green helped her survive that challenging period in her life.

Today, she works on the farm only part time so she can pursue other ventures.  She started an eco-friendly housekeeping business to help supplement her income while also allowing for more free time to pursue her creative ambitions.  Born an artist, she is finally returning to her Goddess-given talents and taking up painting once again after many years hiatus.  In April of 2019, Andréa plans to start selling her mixed-media paintings on aluminum at the Saturday Market in Eugene under the business name Tonka Beans Studio.  Feel free to check out her website www.tonkabeansstudio.com to see more of her work.

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Andréa is also a mother to her 13 year old son, Asam.  He is an incredibly smart kid with a love for science and computers and only recently did they both discover that he has the remarkable gift of being a morel mushroom whisperer.

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Linda: What led you to work at Winter Green Farm?

Andréa: I used to farm on the Big Island of Hawai’I and really loved how farming naturally lends itself to connecting with the earth.  Hearing the birds sing and feeling the sun on my skin has always been a form of potent medicine for me.  After having spent six years not working on a farm, I began to miss it and was always curious about biodynamics so WGF seemed like a natural fit. I knew it was the farm I was destined to work for the moment I first stepped foot on it.

Linda: What do you like to do when you’re not working?

Andréa: It’s kind of crazy how many farmers I know who are also avid home gardeners, myself included. Almost every year I say I’m not going to do a garden and then somehow it ends up expanding.  Sneaking off into the wilderness for a backcountry campout or a soak in some hot springs is always a favorite treat.  And on the average weekday after work I enjoy the simple pleasure of a hot cup of tea while snuggling my cats and listening to a favorite podcast.

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Linda: What do you consider your most amazing adventure so far?

It’s a tie between hiking the incredible Napali Coast on Kauai with trails that were so narrow and with sheer drop offs on both sides that I literally had to crawl on all fours at

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certain parts and sailing the Greek Islands for my brother’s 40thbirthday.  We chartered two catamarans with seventeen people and fell in love with Greece.

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Linda: What is your spirit animal and why?

Andréa: My cat, Niko. She is such a free and adventurous spirit and used to always spend her nights outside on the hunt until the winter of 2015/16 when I became mysteriously ill and it took a long time for doctors to figure out what was wrong with me.  I had never been so sick, and for so long, but through that whole scary experience Niko never left my side.  She slept with me every night and followed me around the house wherever I went.  Her support meant so much to me and helped me feel a little less alone and vulnerable.

We absolutely love having Andréa as a mainstay of our crew and hope she will continue to be involved in the farm in one way or another for many years to come. She is a sweet spirit of light and love and brings joy wherever she goes…thanks Andréa!

Your box is amazing this week, and we hope you enjoy it to the fullest!

Linda and all of your farmers

2018 CSA ~ Week 17

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SPECIAL ANNOUNCEMENTS:

LATE SEASON;

We still have Late Season shares available! As the end of the Standard Season draws near, wouldn’t you like to know there will still be fresh veggies in your fridge, and some storage crops to last into the winter months? Reserve the last 5 weeks of veggies today!

GRASS FED BEEF:

For those of you who do partake in livestock consumption, we do still have a few shares left of the grass fed beef shares grown on Winter Green Farm. Call or email the farm for more information about reserving a share for yourself and family.

END OF SEASON HARVEST CELEBRATION:

Saturday, October 13th                                                                                                                     Noon to 3pm                                                                                                                                      We’ll begin with our annual Potluck (please bring a dish to share if you plan to eat with us!)  and begin hayride tours about 1pm. We’ll be pressing cider once again, and hopefully Elizabeth Lutz will be able to attend and share some amazing facepainting. Please plan to attend and help us close down the standard season for the year.

TOMATO SAUCE

We do have lots of our Organic Tomato sauce available for purchase, and we can bring it along to your pick up location with your next share. Call/email the farm office to order!

WHAT’S IN YOUR SHARE THIS WEEK:

  • Red Russian Kale
  • Carrots
  • Beets
  • Broccoli
  • Peppers
  • Leeks
  • Delicata Squash
  • Pears
  • Onions

RECIPES:

Roasted Beet & Carrot Tart

3 Easy Carrot Juices to start your day

Delicate Squash w/Kale and Cranberry Beans

Roasted Fall Vegetable Salad w/Squash, Carrots, Pears & Figs

Pear Charlotte

Pear Pandowdy

Happy Fall members! With the passing of the equinox, the days are getting shorter and the nights a little colder. What a beautiful time of year! The cool breezes today have the young calves frolicking in the fields. While many of the home farm fields are beginning

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to empty out, and become pasture for a few years, the wildlife is enjoying the bounty. The crows are digging in the fields for left behind greens and seeds, and the bees are a buzz in the humongous Sunflower heads….everyone gets to eat on Winter Green Farm!

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The folks from Washington State University, who have been doing bird surveys at Winter Green Farm, and many farms in the area, were back again last week and sent a couple of pictures of some of the birds they saw on the farm. This picture is of a Savannah Sparrow.

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We have been fortunate with the dry weather this fall and have harvested all of your delicious squash. The yield looks really good. We are letting them cure in large wooden bins, and will include them in your boxes through the end of the season.

Your storage potatoes have also been harvested.  The potato harvest is a favorite of many people on the farm. We use a tractor to mow all of the plants down so that our mechanical harvester does not have to work so hard. Mowing the plants also gives your potatoes time to set their skins so that they will store better. A tractor implement is used to dig the potatoes and lay them on the top of the soil and then a large crew of 6-10 people collect the potatoes and place them in wooden totes for storage until we send them to you. It is an amazing site to see so many people harvest thousands of pounds of potatoes in one to two days.

Your kale and leeks are also growing beautifully.  Two crops which are indicative of fall for us at the farm. We are growing three types of kale that will make several appearances in your boxes in the coming weeks. We grow a red Russian variety, an Italian kale variety, and a variety named Winter Boar. Looking out at the kale patch on a cool morning when the dew has covered all the leaves with little drops of glistening water allows us to take a moment to perceive the beauty of the work that we love. It was cold last night but none of us expected to find some frost on the kale this morning when we went to harvest. It’s a good thing that Kale is so  hardy and actually becomes a bit sweeter with a little cold weather.

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We are happy to continue our partnership with Mt. Hood Organic Farms. The farm dates to the turn of the century and was purchased by John and Brady Jacobson in 1981. Inspired by European techniques and committed to sustainable land use, the Jacobson’s undertook an extensive orchard renovation and transition to organic farming that resulted in full organic certification in 1989. Recently the Jacobson’s have taken their vision further and have become Biodynamic growers. Just as Winter Green Farm, this represents a commitment not only to quality, healthful food, but an integration of natural landscapes and wildlife into the farmscape. They farm 60 acres of orchards in the shadow of Mt. Hood. They produce 1.2 million pounds and 20 varieties of apples and pears each year.  We will be providing you with 6 pounds of pears and 6 pounds of apples (3 lbs each week you receive them). The pears in your box this week will be either ‘Starkrimson’ or ‘Red Bartlett’. The Late Shares will contain the same amount of both.

We hope you all enjoy this lovely week ahead and of course, your veggies too!

Linda and all of your Winter Green Farmers