2019 CSA Share ~ Week #6



Blueberries! We are offering bulk Blueberry flats for two weeks…..the week of July 23rd and the week of July 30th. If you would like to order, please do so by this Wednesday, July 17th (for delivery the first week July 23rd) or Wednesday, July 24th (for delivery the second week of July 30th). The cost will be $50 for a 10 lb. flat.


  • Collards
  • New Potatoes
  • Walla Walla Onion
  • Spinach
  • Broccoli
  • Lettuce ~ Romaine
  • Carrots


  • Cauliflower
  • Cherry Tomatoes
  • Basil
  • Zucchini


White Bean & Collard Green Spaghetti w/Lemon & Turnips

Collard Casserole

Roasted New Potatoes w/Ricotta Cheese

Bada Bing Bada Banged Potatoes

This week I received 2 recipes for Carrot Top Pesto from your fellow members….thought I would share them with you so you can give them both a try….let us know your favorite!

Carrot Top Pesto

  • 2 bunches of carrots (1 1/4 lbs.)
  • 2 teaspoons olive oil
  • 1/4 teaspoon each: sea salt and pepper


  • 2 cups carrot top leaves (you can use some parsley if you don’t have enough)
  • 1/3 cup salted toasted cashews
  • 1/3 cup mild flavored olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 1 garlic clove
  • 1/4 teaspoon each: sea salt and pepper
  1. Preheat the oven to 425 degrees.
  2. Chop the carrots into 2-inch lengths, put them on a baking sheet, and toss them with the oil, salt, and pepper. Roast the carrots for 20 minutes.
  3. Place the carrot top pesto ingredients in your food processor or small blender and blend until mostly smooth.
  4. When the carrots are done cooking, toss them in 1/2 cup of the pesto and serve.
  • 3 Tbsp nuts, roughly chopped (I used pecans)
  • 1 garlic clove
  • 2 cups carrot tops (from 4-5 carrots, roughly chopped)
  • ½ cup packed fresh herbs (I used basil)
  • ½ – ¾ cup extra virgin olive oil
  • salt and pepper, to taste
  1. Measure nuts and garlic into a food processor. Pulse until a rough paste forms. How much of a paste you form will depend on the type of nut you use. (The natural oils from the nut will be released to form the paste).
  2. Add carrot tops and basil, and pulse until everything is in teeny tiny pieces and creates an even thicker, rougher paste.
  3. If your food processor is small (like mine), you might have to stop and move some of the herbs around a bit in order to get them to chop. Don’t worry if it’s not perfect though. You’ll be blending/processing again soon.
  4. Add ½ cup olive oil and pulse/blend until the mixture is mostly smooth. If the pesto is too thick, add additional olive oil if desired, 1 Tbsp at a time. I like mine to be spreadable, so I ended up adding another ¼ cup for ¾ cup total.
  5. Makes about 1 cup. Store in a glass jar in the fridge. If you’re using quality olive oil, the pesto will likely solidify in the fridge. Bring to room temperature for 10 minutes before using.

This past weekend was the Oregon Country Fair. If you have lived in our delivery area, you have probably gone at least once, or know someone who has. Or you’ve at least heard a stories about it all. When my girlfriend, who has a booth there, asked me if I wanted a weekend work pass this year for the 50th Anniversary, I did waver a bit before saying yes. I’m so glad I didn’t say no….I have been every year since moving here 23 years ago, and have even stayed for the whole weekend a couple times. This year there were a record number of attendees, probably due to one of the last Grateful Dead members performing there. Yes, it was crowded, yes it was hot and yes, it was amazing.


I am continually surprised by how many people can live together in close quarters, with the most basic of amenities and get along. Virtually all of the labor to put on the fair, in the most sustainable way, are volunteers…no pay other than a place to camp, and in some cases meals are provided…again, by a staff of volunteers cooking for them all.


In the 3 days I spent there, I didn’t hear one angry word, didn’t see one act of aggression. I did see neighbor helping neighbor, children being taken care of by whoever was the closest when a need arose,  saw people sharing food and clothing, sharing a kind word, hugs and food. I saw fantastic crafts and art and many educational forums.  There was something for everyone! Especially, I saw like minded, and other minded, folks recharging their spiritual coffers, stocking up on positivity, taking a moment to stop and smell the roses, (and okay, the porta-potties), and I for one feel recharged. My heart is full and this smile on my face feels like it will last a long while. I highly recommend a visit to the fair next year….I’ll remind  you!

You will find red New Potatoes in your share this week….New potatoes are in season in spring and early summer. Any variety of potato that is harvested early is considered a new potato. Since they are picked before their sugars have converted to starch, new potatoes are crisp and waxy and high in moisture. They also have thin skins, making them great for cooking and eating unpeeled. Best to eat them soon after receiving them and keep them in the fridge if you are going to wait.

We hope you have a wonderful week ahead and please, enjoy your veggies this week!

Linda and all of the Winter Green Farmers

2019 CSA Share ~ Week #5


Better than any argument is to rise at dawn and pick dew-wet red berries in a cup“-Wendell Berry


It’s Blueberry time once again!! We’re excited to have Blueberries in your boxes soon. You are also welcome to order 10# bulk flats of Blueberries! We will have them for 2 consecutive weeks. We’ll need to have your order in by Wednesday, July 17th for the July 23rd week of delivery, and by Wednesday, July 24th for the July 30th week of delivery We will only have the Blueberries available during this time frame, so get your order in as soon as you can. The price for the flat will be $50. We will bring them to your delivery location, labeled with your name. If you are a Half Share member, be sure to order them the week that you are receiving a share!


  • Lacinato Kale
  • Lettuce
  • Beets
  • Green Onions
  • Carrots
  • Strawberries
  • Broccoli
  • Spinach


  • Basil


Sesame Ginger Roasted Beets

Roasted Beets & Carrots with Miso-Yogurt

Kale Goat Cheese & Bow Tie Pasta

Szechuan Noodles with Sesame Oil

Chalk it up to my California roots, but kale is my favorite vegetable. It’s so reliable and versatile, I find I am constantly searching for it in my fridge! One of the best things about farmers’ being on the internet is there are so many seasonal recipes online. Tumbleweed Farm  is a local organic farm near Mt Hood in Oregon that runs a great blog with delicious recipes that feature lots of veggies that we grow at Winter Green. Here is one of my all time favorite kale salads that she features:

Tumbleweed Farms’ Favorite Kale Salad (mine too):

  • 1 large bunch of kale, washed and torn into bite size pieces (remove some of the large tough stems)
  • 1 clove of garlic, minced
  • 3 tablespoons tahini
  • 3 tablespoons apple cider vinegar
  • 2 tablespoon fresh lemon juice
  • 3 tablespoons coconut aminos (or low sodium soy sauce or tamari)
  • 1 tablespoon water (plus more to thin if needed)
  • 3 tablespoons nutritional yeast
  • 1 avocado, diced
  • 3 tablespoons toasted sesame seeds
  • 3 tablespoons toasted pine nuts
  • sea salt


  1. In a large bowl use your hands to lightly massage the raw kale for a few seconds.
  2. Using an immersion blender or small food processor puree the garlic, tahini, vinegar, lemon juice, coconut aminos, water and nutritional yeast until smooth and creamy. Taste for seasonings and adjust as needed.
  3. Pour half of the dressing into the bowl with the kale and use your hands to massage the dressing into the leaves. Add the diced avocado, toasted sesame seeds, pine nuts and a sprinkle of sea salt. Divide between plates and drizzle with additional dressing


Beets! Beets are so versatile and can be used for a variety of things; roasted, raw, juiced…options are endless. Keep fresh in your fridge, to keep them fresher for longer remove the beets from the greens and place the beets in a crisper or bag, they will store great for quit awhile! But don’t throw out the greens! Sauté them up similar to chard, they have an awesome sweet earthy taste to them.


Everyone’s favorite snack, carrots- seperate the carrots from the greens to keep them fresh for longer. You can use the greens in stir frys, pestos, and salads. or give them to your compost or chickens! This time of year the sugar content in these guys are so high, they are delicious raw! No need to peel these guys, the skin is thin and delicate and has lots of nutrients hidden in them.


While some of you will be receiving Red Oak Leaf lettuce today, others will be receiving this Frilly Romaine. This hardy lettuce variety really stands up in a salad, with crisp, but tender sweet leaves. Do I see a Caesar salad in your future? No matter which variety of lettuce you receive today, you have the fixings for a great salad tonight!


Green onions are a great addition to salads, stir fries and as a garnish for a variety of dishes. They last quite a long time in the fridge and add a sweet oniony flavor to any recipe. You can use the bulb end and all of the greens as well. Delicious!


One of the best things about working on the farm (aside from the beauty, veggies, and dogs) are the people! Winter Green Farm is home to a great crew this year, and we have lots of new faces, as well as some who have been here for quite awhile. While doing these farm introductions, you may recognize some folks that aren’t “new”, but still deserve a refresher.


Farmer Jesse! This is Jesse’s fourth season on the farm, and she is an integral part of the crew. Hailing from the waves of Hawaii, Jesse made her way to Oregon to attend college and has stayed ever since. She is a first generation farmer, as the owner of Salty Dog Farm. She grows specialized summer crops with an emphasis on pickling cucumbers. She is passionate about regenerative agriculture, tasty veggies, and embracing the farm lifestyle. When she isn’t working hard in the fields, she enjoys playing soccer and spending time with her pup, Leroy. Jesse also leads up our King farmers’  market every Sunday in Portland. If you’re in that neighborhood, go say hi!

Farms, like most communities, would not exist without hard working crew members. Farmers work long hours, sacrifice their social life and sleep to provide nourishing food for our communities. We’ll be highlighting every crew member this season in the blog so we can learn a little about our farmers and feel connected to those that feed us! Maybe when you dive into your box these upcoming weeks, you’ll have some faces to match to the veggies…. Enjoy your box this week and happy cooking!

Hayley and the all Winter Green Farmers

2019 CSA Share ~ Week #4

What a prodigious week, celestially! Today there is a New Moon and a Solar Eclipse. While we won’t have the opportunity to observe it, most of South America will have an outstanding view, supposedly even better than we had in 2017. We can watch it online though, and while not quite as wonderful as being there, doesn’t require the journey!


  • Swiss Chard
  • Lettuce ~ Red & Green Butter
  • Carrots
  • Walla Walla onion
  • Green Cabbage
  • Strawberries


  • Broccoli


Burrito-Stuffed Cabbage Rolls

Hot & Sour Soup w/Mushroom, Cabbage & Rice

Swiss Chard Tahini Dip

Swiss Chard & Mushroom Galette

Glazed Carrots w/Cardamom & Ginger

Carrot Sesame Balls

  • 3 cups packed squeezed grated carrots- about 5 medium size carrots
  • 1 3/4 cup Gluten Free Panko Crumbs
  • 1 cup grated cheddar – low fat or full fat as desired
  • 3 eggs 
  • 1/4 teaspoon Wasabi Paste
  • 2 tablespoon Soy Sauce – Gluten-Free if desired
  • 1 tablespoon fresh grated ginger
  • 1 small brown onion finely diced
  • 1 garlic clove finely chopped
  • A handful of fresh herbs – I used coriander finely chopped
  • Optional : add some Korean Red Chili Flakes if you like something a bit more spicy
  • 1/4 cup Sesame Seeds


Preheat oven to 350 degrees, Prepare two baking sheets covered with baking paper. Set aside. Place the sesame seeds into a bowl. Set aside. Peel and wash the carrots and using a grater, grate the carrot. Measure 3 cups of packed, grate carrots. Make sure you squeeze out the extra carrot juice. Place the grated carrots into a large mixing bowl and add the panic crumb, eggs, herbs, onions, garlic, soy sauce, ginger, chill flakes. Use your hands or a spoon to combine. I really prefer to use my hands to squeeze the ingredients together and create a consistent mixture. If too moist, it could happens if you did not squeeze out very well the carrot juice, add more crumb one tablespoon at a time until you are able to forms balls with your hands. Form balls – golf size balls – rolling the mixture in your hands palms. Dip/roll each carrot ball into sesame seeds to cover half of the carrot balls. Place each balls onto a baking sheet covered with baking paper. Leave a space of 1 cm between each balls. Bake for 20 -25 minutes or until the sesame balls are firm and golden on the outside. The sesame seeds should be slightly roasted and crispy too. Serve immediately. Makes 30-40 balls. Can be made in advance and stored on a plate in the fridge. Bake only before serving to ensure the carrot balls are crispy.


Happy 4th to you all! As we celebrate this holiday, that initially began to acknowledge our freedom as a country, may we wish the same freedoms for all people, everywhere, everyday! Fireworks and bar-b-que’s are really such a small part of it all….

By the looks of how many members asked to have their shares held this week, it doesn’t seem as though as many of you will be leaving town this year as usual. We’re hoping that our veggies grace your tables on this gathering holiday. Maybe our cabbages will be made into coleslaw to compliment grilled hamburgers & hotdogs, or shredded for other delightful salads….whatever your preference, we are so pleased to be a part of your mealtimes and hope that however you celebrate the holiday, you enjoy and are safe!


Swiss Chard is a wonderfully versatile leafy green. 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 stowaways. 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.


We have included a classic Green Cabbage in your share today. Remove outer leaves if necessary, 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.


Each year I highlight a few of our crew members, so you can get to know the folks who are harvesting your food each week. This week, I will not only be highlighting a new crew member, but will begin preparing to say farewell.


Linda…..first year on Winter Green Farm in 2005 harvesting Strawberries

When Chris and Shannon took over the vegetable part of the Winter Green Farm several years ago, I gave them a 5 year commitment to continue on in my role as Office Manager/CSA Manager. This is my 4th year of that commitment and next year will be my 5th and final year in the role I have held for 15 years! When I came to the farm, a newbie to the whole CSA movement, I never imagined that I would be here this long. The farm has become home to me, taught me so much about farming and the food movement toward organic and local eating. I’ve had the opportunity to meet many amazing people who have made their way to work on the farm, some for many years, some for one year.


In 2019, hosting the That’s My Farmer celebration in Eugene, OR

I came here only knowing how to send an email on the computer, and have since learned how to manage a database, create Blogs, update web pages, use accounting systems and make an Excel spreadsheet…not things I ever thought I would enjoy! I was fortunate to work the first 10 years on the farm with my son, Tyson and daughter in law, Sara, as well as my daughter, Michelle, for a season. How many Mom’s are that lucky!! I welcomed the births of both of my granddaughters, who wandered in and out of the office on an almost daily basis. I’ve had the great pleasure of attending events to share our CSA program, and have met so many lovely people in our community.  Our members have become family to me. I feel extremely blessed to have found my way to the farm, and even though I will be moving out of my role, I will continue to be part of the farm in some capacity, as I move forward with my dream of the Long Tom Retreat at my home property. Come visit me……feel free to share!photo-2-1

With all of that being said, I would like to introduce you to Hayley, and welcome her to the farm. Hayley will be taking over my role as Office Manager/CSA Manager. Hayley comes to us from the central coast of California,  here she has been working in nonprofits and environmental advocacy since 2010. She has worked in sustainable agriculture for the past 5 years, focusing on farmers’ markets, farm based education, and plenty of field work. Hayley is very passionate about sustainable agriculture, and nurturing our environment and surrounding communities. She is excited to be part of Winter Green Farm and to continue a career of advocating for healthy food systems in our community. When Hayley is not working hard in the fields or at markets, she enjoys gardening, rock climbing, and spending quality time with her dog, Moonshine. I know you will welcome her, as you did me so many years ago!

Hope you all enjoy your share this week….

Linda and all of your Winter Green Farmers


2019 CSA Share ~ Week #3


“A recipe has no soul….you, as the cook, must bring soul to the recipe.” Thomas Keller



These are the folks who lovingly harvest, process and pack your fresh veggies from week to week! Front row left to right: Porter, Linda, Adelaide, Jesse, Hayley, Erin, Jordan, Jimi  Back row left to right: Ayla, Amy, Shenoa, Alden, Chris, Shannon, Maggie, Steve, Josh, Jeremy and Levi. I’ll be sharing some of their stories with you as the season progresses!


  • Beets
  • Lettuce ~ Green Butter
  • Kale ~ Red Russian
  • Carrots
  • Fennel
  • Napa Cabbage
  • Walla Walla onion


  • Peas
  • Strawberries


Beet Pickled Eggs

Rosemary Beet Phyllo Bites

Asian Stuffed Cabbage Rolls

Pea & Carrot Soup with Rice

Beet and Apple Salad

  • 4-5 medium beets,cooked, cut in cubes
  • 1 Large granny apple, unpeeled, cut in cubes
  • 1/4 Cup slivered red onion
  • 1 Tbsp canola oil
  • 1 tsp balsamic vinegar
  • 1/4 tsp salt
  • 1 tsp Dijon
  • 1 Tbsp shallots, minced
  • 1/4 tsp sugar or honey

Brown onion and toss beets, apples, and red onions together in a medium-sized bowl. Mix remaining ingredient to create the dressing. Pour over vegetables, toss, and chill.        Serves 4.

I hope you all had a wonderful past weekend! There seemed to be so much going on everywhere…Shannon and Chris Overbaugh, your farmer/owners, moved into their new home on the farm! Jack and MaryJo, who started the farm almost 40 years ago, raised their family here. Now that all of their children are grown and gone, they decided to downsize and have been building their new home on the South end of the farm land for the past year. Chris and Shannon have taken over the original farmhouse, and are so excited to finish raising their family here. Best wishes to them all as they start their new adventures in their new lodgings.


I had a wonderful weekend, hosting the wedding of my step son Lucas, who married his sweetheart Margaret, on Saturday. After many, many months of hard work to prepare the site, we couldn’t have asked for a more perfect day to invite over 170 friends and family to our home to celebrate their union…may their lives together be just as perfect!


Beets! Your Beets and greens will stay fresh longer if you 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.  Beets will 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.


The Fennel are so lovely this year! Fennel is a type of flowering plant that belongs to the carrot family and has been used medicinally in many cultures. It has traditionally been used for increasing the flow of breast milk, to promote menstruation, to ease childbirth, to control obesity, and to increase libido. Fennel tea is often used for detoxing and aiding digestion, as well as calming bloating, upset stomach, heartburn, or soothing a sore throat. Fennel has a sweet taste that resembles the flavor of anise and licorice. Leaves have stronger taste than bulb. Fennel is rich source of dietary fibers, vitamins C, B9 and B6 and minerals such as potassium, manganese and phosphorus. It’s also used to make Absinthe, along with wormwood, and anise.

One study of 125 colicky infants found that fennel eliminated or significantly improved colic in 65 percent of those treated with a fennel seed oil emulsion. Fennel tinctures, tea, and essential oil mixed in with a carrier oil and applied to the stomach or chest are also common natural colic treatments.

To store, wash Fennel bulb and 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.


Napa Cabbage is cleverly packaged. Just stick dry, unwashed cabbage in fridge. The outer leaves may eventually get floppy,, but you can remove & discard them to reveal fresh inner leaves. Cabbage can keep for a month,, but once cut, store in a plastic bag.

Rinse cabbage under cold running water just before use. Peel away outer leaves (if necessary) & cut cabbage in half through stem end. Lay flat & quarter it, again through stem end. Balance each section upright & slice away triangular core exposed at base. Then, chop, sliver or grate quarters.

Use raw cabbage to make coleslaw or sauerkraut. Stir-fry or braise until slightly browned. Use steamed or boiled cabbage leaves to wrap rice or meat fillings.

We hope that you all have a fantastic week ahead and we’re happy to know that our food will be part of it…enjoy!

Linda and all of your Winter Green Farmers


2019 CSA Share ~ Week #2



The first delivery went very well…..a few mixups and missed boxes, but for the most part, it was smooth sailing. Thank you all for being timely in picking up your shares, and communicating when there was an issue. This week is supposed to be a bit cooler, which is good news for boxes sitting outside after delivery.

Wild Child Flower Company is still accepting members for their flower CSA….pick up will begin in July at our Farm Stand on Wednesday, and there are other locations as well! To To enjoy a lovely bouquet each week, click on the link above to see the details, or give Sara Davies a call at 541-953-1277 to reserve your share.


  • Pac Choi
  • Lettuce ~ Red or Green Butter
  • Curly Kale
  • Carrots
  • Snap Peas


  • Basil
  • Radishes
  • Spinach
  • Strawberries


Stir Fried Pac Choi w/Ginger & Garlic

Curly Kale w/Caramelized Onions

Lime Basil Pie

Pasta w/10 minute Pesto

Sugar Snap Peas w/Garlic

Spinach Frittata

Sesame Soy Pac Choi

  • 1 Pac Choi
  • 2 Tbsp peanut oil
  • 1 Tbsp ginger, fresh or ground
  • 1 Tbsp roasted sesame oil
  • 2 Tbsp soy sauce
  • 2 Tsp rice vinegar
  • 1 tsp sugar
  • 2 Tbsp sesame seeds
  • 1/2 cup stock, veggie or chicken
  • salt & pepper to taste

Thinly slice Pac Choi leaves and stems. Keep separate. Heat peanut oil in a large pan. Add stems and stir fry for about 5 minutes. Add ginger, garlic and stir fry briefly. Add leaves, stock, sesame oil, soy sauce, vinegar, sugar and salt & pepper. Cover, reduce heat and simmer 5-8 minutes longer. Remove cover and sprinkle with sesame seeds. Increase heat and cook until excess liquid evaporates (2-3 minutes). Season to taste.           Serves 4

Welcome to the second week of delivery, and also the week of  Summer Solstice. Summer officially begins this Friday at 8:54 am in our area, although with the warm temps we’ve been experiencing of late, it feels like summer has already begun. Having the “longest day of the year” on a Friday ensures a great start to the weekend. Hope you enjoy every extra minute!


Pac Choi (also known as Bok Choy) is one of my favorite veggies….it’s so versatile, and can take on just about any of the flavors that you pair it with. To store your Pac Choi just refrigerate it in a plastic container or loosely wrapped in a plastic bag in your crisper drawer. Pac Choi keeps for over a week but is firmest and tastiest if used with in a few days.


To prepare, slice stalks away from the base and wash, then separate the leaves (the green part) from the stalk (the white part), as they cook better separately. Slice and cook stalks as you would celery. Enjoy raw or add them first to stir-fries and soups.


There are many varieties of Kale and this week we have sent you the Curly Kale variety. Kale is also another very versatile veggie….you can eat it raw in a Kale Salad, stir fry it with other veggies and meats, add it to soups and stews, and make delicious, nutritious blender smoothies!

Before eating, wash kale leaves well, by dipping in a sink of cool water several times, to flush out soil and any garden stowaways. Remove stems from Kale leaves by folding leaf in half lengthwise, and stripping or slicing away thick stems. Baby or tender young leaves may be cooked stem and all.

A simple way to cook Kale is to steam mature leaves approximately 4-5 minutes, depending on age, size, and amount in steamer. It’s ready when limp, but still retains texture. Then just add the spices and flavors you desire at that time….it works well with soy, tamari, vinegar, tahini, garlic, lemon juice and so many others!

To store, wrap Kale in a damp towel or in a plastic bag and refrigerate, preferably in a hydrator drawer, for up to 1 week. For long-term storage, kale can be frozen. Wash, de-stem, and blanch leaves for 2 minutes. Rinse in cold water, drain, and pack into airtight containers (Ziplock bags) and freeze. I have begun dehydrating Kale, keeping it in an airtight mason jar and then adding it to winter soups, or stews.


You have a lovely bunch of Carrots in your box today! They will have their greens attached, so cut or twist carrot tops off before storing in plastic bag in the refrigerator. You can eat the greens, and there are lots of recipes available, so keep them if you’re feeling adventurous. Your carrots will keep for several weeks. While we do wash your carrots before sending them to you, we advise cleaning 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.


You will all find a pint of Snap Peas in your share today, but only some of you will receive Strawberries this week. Our patch is beginning it’s “lull” after the first spring flush, which this year was quite long. We were so happy to have berries in all of the first shares! We will keep excellent records and will be sending the harvest out as it comes in, make sure that you all receive your promised amount. We’re glad that some cooler weather is on it’s way!

The season is off to a good start and we hope it will only get better….thanks for choosing Winter Green Farm this season! We hope you all have a good week….

Linda and all of your farmers

Welcome to the 2019 CSA Season!


“First we eat, then we do everything else.” -M.F.K. Fisher

Welcome to the 2019 CSA season! We’re so excited to begin delivering fresh organic veggies to you all! We’re very happy with the way the crops have been growing and your first share will be delicious.  Be sure to read your weekly Blog, as this is where we will share news of  farm life, recipes, and any offers of bulk crops during the course of the season. We have a wonderful “crop” of new crew members, and look forward to helping you get to know them through out the season. While so many things stay the same, changes are a constant part of life on the farm! We will do our best to make your season with us is the best experience it can be!


  • Lettuce ~ Red Oak Leaf (2 heads)
  • Spinach
  • Turnips
  • Collard Greens
  • Radishes
  • Strawberries

Some Sites Only

  • Snap Peas
  • Basil

Just a reminder that when we day “Some Sites Only” it means that we didn’t have enough of those crops ripe enough to share with you ALL…..those of you who don’t receive those items this week, will receive them the next week, or the next time they become available. Rest assured that we keep excellent records and you will all receive your promised amount as the season progresses.


Fresh Greens Pasta Pie

  • 20-24 small onions (about 1 lb.)
  • 1 cup polenta cornmeal
  • 4 1/2 cup chick or veggie stock, divided
  • salt & pepper to taste
  • 2 Tbsp butter
  • 2 Tsp sugar
  • 2 Tsp cider vinegar
  • 2 Tbsp olive oil
  • 2 Tsp minced garlic
  • 1/4 tsp crushed red chile flakes
  • 1 bunch collard greens, thick stems discarded, leaves chopped
  • 4 oz. blue cheese, crumbled

Bring a pot of water to boiling. Cut a tiny “X” in root end of onions, drop them in the water, and cook 1-2 min. Drain, cool, and slice off ends, leaving a little root end intact so onions won’t fall apart when cooked further. Remove skins. Heat oven to 350 deg. Oil a large ovenproof skillet. Add polenta, 4 cups stock, and 1 tsp. salt: stir well (it won’t get smooth until cooked). Bake uncovered, without stirring, until liquid is absorbed, 40-50 minutes. Meanwhile, melt butter over medium heat in skillet. Add onions, sprinkle with salt, and cook until nearly tender, 8-10 minutes, shaking pan frequently to prevent sticking. Add sugar & continue to cook, shaking pan, 2-3 minutes. Add remaining 1/4 cup stock & vinegar. Raise heat: cook until liquid becomes a glaze, again shaking pan. Remove onions to a bowl. Wipe out skillet: add olive oil. Add garlic, chile flakes, and greens: cook, stirring often, until tender, 4-5 minutes. Stir in onions: add salt & pepper to taste. When polenta is done, serve it in wide shallow bowls topped with greens & blue cheese.

Makes 4-6 servings                          from “Asparagus to Zucchini” cookbook

Braised Turnips with Greens

Strawberry Spinach Salad w/Balsamic Vinaigrette

Garlic Roasted Radishes

Best Strawberry Shortcake

Homemade Basil Pesto


Our Open House Potluck was really fun…the weather was lovely, so we were able to be out under the Oaks….of course the food was amazing, and our crowd was a nice mixture of long term members and new folks. It’s always a pleasure for me to finally put the names and faces together, catch up with those I’ve known for many years, and meet our new members. The farm is so lush and green right now, and a lovely place to take a hayride. Erin Katovich, one of our new crew this year, raises exotic insects and carnivorous plants and brought a huge selection to share with everyone. She also raises quail…you can visit her Instagram page to learn more about her hobby.Thanks to all who attended!IMG_3138.jpg

Turnips and Radishes will be in your share today! These spring globes are delicious fresh or cooked. Radishes may need a good scrubbing (we have already washed these for you!) but do not need to be peeled. Trim off any damaged area. Store them in a damp towel or plastic bag in the refrigerator. Store green tops separately, wrapped in a damp towel. Use as soon as possible.


Cut Turnip greens from their roots and store roots separately. Keep dry, unwashed greens in a sealed plastic bag in your fridge. Thicker greens will keep up to two weeks; tender ones should be eaten within a week.

To store turnips and radishes, place them unwashed in a plastic bag in the crisper bin of your fridge.  Due to high water content, turnips and radishes may deteriorate quickly, but most should keep for a week.


Collards are one of those greens that many folks don’t try, because they don’t really know what to do with them. They are so tasty and nutritious, and we will offer recipes so you can feel inspired. Just prior to use, swish Collard leaves in a basin of lukewarm water. After any grit has settled, lift leaves out carefully. Additional rounds of washing may be necessary. Store preferably unwashed, wrapped in a damp towel or plastic bag in hydrator drawer of refrigerator. Best used fresh, but may last for up to 1 week if properly stored. Keep moist. Collards can be cooked or eaten raw as a wrap for stir-fries and salads.

Your Snap Peas and Strawberries might not make it home, but if they do, they can be eaten raw or used in many recipes. I’ve given a couple of Strawberry recipes, and the SNAP Peas can be used in fresh salads or in any stir fry recipe.


Of course, your lettuce won’t really need any introduction! This Red Oak Leaf is so tender and delicious and will make an amazing salad! Store in your crisper drawer, or in a plastic bag in the fridge with a damp towel to keep it fresh.

We hope that you all enjoy your first share of the season, and we look forward to sharing our veggies with you for the whole season…..many blessings!

Linda and all of your Winter Green Farmers

Happy Beltane ~ May Day!


Have you reserved  your CSA Share with us yet? It’s definitely time to get that done….the first delivery is quickly approaching and we’re very excited for the season and so happy to be blessed with this lovely weather to get into the fields. Many of this year’s crops have already been planted and many more will be going in in the weeks ahead. We’d love to feed you this season! Follow this link to the Winter Green Farm sign up page…..


Thanks to everyone who attended the That’s My Farmer CSA Share Fair! There were 15 CSA Farmers who attended and over 200 community members came to taste our farm treats and enjoy the activities. We raised almost $700 toward our Low Income Fund, which the attending farms will use to help those in need afford healthy food this season!


Greetings on this glorious day, as we celebrate Beltane, the ancient holiday of fertility and new growth. This holiday is known as a cross-quarter day, centered between the Spring Equinox and the Summer Solstice, and celebrated on the eve before with celebratory fires and merrymaking. Today the May Poles will be strung and the ribbons danced and intertwined to symbolize the interconnectedness of us all. May your day be full of love and laughter as we celebrate the new season upon us!


There is an ocean of onions in our greenhouse today, but they will all be transplanted tomorrow. These are the storage onions that will grow all season and then feed  you through out the fall and winter months. The greenhouse has been a flurry of activity


since late January and will continue so until early Fall. We make our own seedling mix from the biodynamic compost we make on the farm, using manure from our herd of cows, along with nutritive grasses and biodynamic preparations. This compost is like a


little bit of magic mixed into the seedling mix that will nourish the seeds into healthy plants, which will then produce amazing fruits and vegetables for your table. Once the ingredients are mixed and sifted together, they are then combined by hand with shovels


6 times, before they head into the greenhouse to fill the many flats. The soil is spread on top of the waiting flats and then leveled off. Then the seeding begins…..


We love what we do and we hope you can see that in the food we produce….

Enjoy this beautiful day!

Linda and all of the Winter Green Farmers