CSA 2020 Season ~ Week #17



The annual “That’s My Farmer” Benefit dinner is scheduled for October 12th this season, with take out dinners scheduled from 5pm through 7pm. The meal will be created by the chef’s of Party Downtown, using donated produce and meats from partnering CSA farmers. The meal is always outstanding, and the proceeds go into the That’s My Farmer low income fund to support families in need with subsidized CSA shares or produce from Markets. Contact the farm for the reservation form. Tickets are $50 ($25 of that goes into the fund), and selling quickly. If you can’t attend the dinner, but would like to donate, that would be amazing…you can contact the farm for information on how to do that.


For those of you who have reserved a Late Season share, I wanted to let you know that I am putting the Delivery Information in the mail today. You should see it in your mailbox within the week! Please look it over carefully and let me know if you would like to make any changes to your pick up location. We have sold out of all of the Late Season shares for this year.


October 1st recurring payments will happen this week! For many of you, it will be your last one. If any of your credit card or address info has changed since the last processing date, please do get in touch so we can update your account. I will be sending out email reminders for those of you who have a balance due for the season, so please keep an eye out for the update. Thanks!


  • Pears ~ Bartlett
  • Beets
  • Leeks
  • Stir Fry Mix
  • Broccoli
  • Turnips
  • Lettuce
  • Peppers
  • Delicata Squash
  • Kale
  • Onions
  • Napa Cabbage


Wild Rice and Kale Stuffed Delicate Squash

Sesame-Roasted Maple Chipotle Delicata Squash

This recipe looks so delicious I had to add a photo to entice you to try it!

Braised Turnips Rice Bowls

Harvard Beets

DELICATA SQUASH is one of my absolute favorites. It’s so sweet, and very versatile. It’s a stand alone squash, prepared either sweet or savory, and it can be added to a wide variety of dishes from soups and stews, to stirs fries and salads. Here is an old favorite from the “One United Harvest” cookbook.


3 lbs Delicata Squash

3 Tbsp olive oil

6 cloves garlic, unpeeled

6-8 fresh sage leaves, chopped


2 3/4 cup stock

1 1/2 cup water

1-2 Tsp salt

1` 1/2 cup polenta

2 fresh sage leaves, minced

3/4 cup Parmesan cheese

salt & pepper to taste

Halve the squash lengthwise & scoop out seeds. Roast face up on cookie sheet w/garlic cloves in the cavity, drizzled with the olive oil & sprinkled with the chopped sage. Roast at 375 degrees for 1-2 hours. Flesh should be soft. Remove from oven & cool enough to handle. Scoop out flesh with garlic (peel removed). Puree in blender of food processor.

Combine stock, water & salt in a large pot & bring to boil. Slowly whisk in polenta, reducing the heat to just a simmer. Stir often. It takes about 20 minutes for the polenta to thicken. Stir in chopped sage & 3 cups of squash puree. Stir in cheese and adjust seasonings.

The Stir Fry Mix includes Kale, and other leafy brassicas, as well as mustard greens and Mizuna.

STIR FRY MIX is included in your share today. This lovely mixture of greens is great to eat as a spicy salad, or to add to soups and stir fries.

Your fellow member Heather Kmetz created this delightful pastry with her pears…I’ve asked her for the recipe!

We hope that you all have a wonderful week, and enjoy this amazingly full box!

Linda and all of your Winter Green Farmers

CSA 2020 Season~Week #16


We would like to suggest that you eat, or use, your tomatoes sooner than later. Between the ash that fell, and the rain that followed, the crop is feeling a bit compromised. We are giving out only the best ones to you all, and thinking BLT sandwiches, salsa, salad toppers!

Happy Equinox to you all!

As we celebrate another turning of the season today, we celebrate the Earth finding balance between the waning light, and the onset of the darker days. May each and every one of you find your balance between the two, not only in the natural order of things, but personally as well. We are all in these changes together, and if we choose to see the light in all things, whether it’s on the physical plane, or within, we can all benefit collectively.


  • Pears ~ Bartlett
  • Collards
  • Carrots
  • Peppers
  • Tomatoes
  • Orange Kabocha Squash
  • Yellow Onions


  • Napa Cabbage
  • Broccoli
  • Corn
  • Cucumbers


Gluten Free Winter Squash Gnocchi

Kabocha Squash Congee

Roasted Sweet Pepper Salad w/Mozzarella and Basil


A little blast from the past….this was a favorite back in 2009, from the “Asparagus to Zucchini Cookbook”. Hoping it’s still as popular in 2020!


  • 20-24 small boiling onions (or a regular onion) about 1 lb.
  • 1 cup polenta cornmeal
  • 4 1/2 cups chicken or veggie stock, divided
  • salt and pepper
  • 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 degrees. 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 min. Meanwhile, melt butter over Med heat in skillet. Add onions, sprinkle w/salt, and cook until nearly tender, 8-10 min, shaking pan frequently to prevent sticking. Add sugar & continue to cook, shaking pan, 2-3 min. Add remaining 1/4 C 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 min. Stir in onions: add salt & pepper to taste. When polenta is done, serve it in wide shallow bowls topped w/greens & blue cheese.


ORANGE KABOCHA SQUASH We’re excited to begin adding Winter Squash to your boxes. Store Winter Squash in a cool, dry, dark place with good ventilation. They should keep for up to a month or more, depending on the variety. You can also incorporate Winter Squash into a beautiful arrangement for your table. They won’t keep quite as long at room temperature, but if they are sitting on your table, you might be inspired to eat them more quickly. Once squash has been cut, you can wrap the pieces in plastic and store them in the refrigerator for 5-7 days.

To bake Winter Squash, cut in half, scoop out the seeds and pulp and place the halves, cut side down, on a baking dish filled with about a half -inch water.  You can also bake without the water, just lightly grease a baking sheet or use parchment paper. Bake at 350 degrees until halves are completely soft and just starting to collapse (45 min to 1 hour or more, depending on the size). Remove them from the oven, fill w/butter, seasonings, or fillings, and serve them in the shell. 

Winter Squash can be substituted in pies and baked goods. Try using it instead of pumpkin or sweet potatoes in dessert recipes. While the oven is hot, try roasting the seeds after mixing them with a little oil and seasonings of your choice.


BARTLETT PEARS from Mt.Hood Organics are included in your share this week, and will be again next week. These pears will need to ripen a bit before eating. Place the ones you would like to ripen in a bowl on your counter for a few days. If you would like them to ripen quickly, place them near a banana or apple, as they give off ethylene gas, which hastens the ripening process. Putting them in a paper sack will work as well, just don’t forget them in there!

As some of you may know, Mt. Hood Organic Farms is a family run farm, operated by Brady and John Jacobson, which is situated in a stunningly beautiful location at the base of Mt. Hood in the Upper Hood River Valley. This valley supplies about 30% of all the winter pears grown in America. John and Brady are hoping to get their wholesale delivery program up and running this Fall, so they can ship their fruit directly to you all. Stay tuned for the details…

We hope you all enjoy your veggies this week!

Linda and your Winter Green Farmers

CSA 2020 Season~Week #15





The Tomatoes are ripening and we are now able to offer bulk to our members. We will be offering slicer tomatoes in a 10# flat, and the cost will be $18. Please don’t respond through WordPress!. Call or email the farm with your request, and we’ll deliver them to your pick up site next week for Tuesday/Wednesday members, and this Friday for our Friday and weekend members.


The annual That’s My Farmer fundraising dinner will be held this year! Owner/chefs Mark Kosmicki and Tiffany Norton at Party Downtown will cook up a fantastic menu with farm fresh meat and produce contributed by That’s My Farmer farm members.

The event is scheduled for October 12th, and dinners will be preordered and then picked up outside the Party Downtown Restaurant during several time slot options. The cost will be $50 per dinner reservation. with $25 of this going to the That’s My Farmer Low Income Fund. The fund subsidizes farm food boxes for those unable to afford them, and this year helped many families in need receive healthy, organic food.

If you would like more information, or would like to reserve a spot, call/email the farm and I’ll send you the reservation form!

What a week! Our heartfelt sympathies go out to everyone in the region. Whether displaced, affected by smoke or grieving the devastating losses, we are with you. Our crew got back out there over the weekend and today and we are taking precautions and taking care of each other. All deliveries should be as scheduled this week. Thank you for all of your support and understanding last week as we struggled to make sense of all of this and keep our crew safe. Thanks also to all of the firefighters and community members working tirelessly to keep our beautiful part of the world going.

We understand that some of you might have concerns about the safety of the produce going out this week. We are always doing what we can to clean your produce before we send it out, but recommend an additional cleaning before use. We find this information from OSU helpful.

CORVALLIS, Ore. – Fruits and vegetables in the garden that have been showered with ash from wildfires should be safe to consume, according to Oregon State University Extension Service experts.

Rinsing the produce outside and then again in the kitchen sink will help remove ash and the particulates that accompany it, according to Brooke Edmunds, associate professor and Extension community horticulturist in the OSU College of Agricultural Sciences.

Ash and smoke are unlikely to penetrate fruit and vegetables, Edmunds said. However, safety becomes more of an issue the closer you are to a fire. Note how much ash collected on your produce and the health of your plant to make a determination

“Use your best judgement,” Edmunds said. “If your garden has a heavy layer of ash or is located near a structure that burned, the risk is higher. Burning buildings contain different toxins than a forest.”

In addition to rinsing, Edmunds advised peeling produce like tomatoes, apples and root crops and stripping the outer leaves of lettuces and other greens. For a more thorough cleaning, soak vegetables and fruits in a 10% white vinegar solution (one teaspoon vinegar to three cups water), which can lift soil particles off vegetables like kale, Swiss chard, savoy cabbage and fruit like peaches, apricots and nectarines.


  • Swiss Chard
  • Broccoli
  • Corn
  • Carrots
  • Cucumbers
  • Sweet Peppers
  • Tomatoes
  • Red Onions
  • Some sites: Cauliflower, Savoy Cabbage, Cherry Tomatoes


I don’t know about you, but when I need to get grounded, there’s nothing quite like making a big pot of soup for the family, savoring the methodical chopping and the smells of a hearty soup coming together, then sitting down to share the meal and remembering the blessings we still have to be thankful for. I made a pot of classic minestrone for my family this week and it was a well-needed comfort. The good thing is, you can use pretty much most of the produce in your box this week for it. Here you have it,three ways: vegetarian, gluten free/vegan and with meat.

Classic Minestrone-Veggie Version

1-Pot Vegan Minestrone (Gluten-Free)

Heirloom Minestrone with Italian Sausage


and for a quick side that pairs well with most proteins, Sautéed Savoy Cabbage 

With wishes for rain and healing,

Bronwynn and Your Winter Green Farmers

CSA 2020 Season~Week #14


EUGENE FARM STAND: Due to the extreme heat advisory, we decided not to host the Eugene Wednesday Farm Stand. All of the members who pick up at that location have been re-routed to an alternate location. This is a reminder to those who chose a Tuesday site, to pick up your share this afternoon. If you will be late, or unable to get your share, please call your site host to make them aware.

END OF SEASON HARVEST CELEBRATION CANCELED: Much to our dismay, we are not going to be able to hold our end of season gathering. We are brainstorming on ways to still offer some Jack-o-Lanterns to you all, and we’ll keep in touch about what we can come up with…

Hoping that you and yours are safe and sound on this smokey morning. We are going to do the absolute essential tasks, and then the crew will all go home so we’re not working in these conditions. Sure brings an awareness, and increased compassion, for those who live in these conditions almost every summer….never thought we’d wish for the rain to begin sooner than later, but we are this year.


Red Russian Kale




Sweet Peppers


Cherry Tomatoes



Some Sites Only:



It’s September and the pumpkins are getting plump! We hope you were able to relax and enjoy the holiday weekend. For those of you with kids going back to school, and the teachers or adult learners, we wish you success in navigating the coming school year.

The squash are stacking!

The crew planted next year’s strawberries last week.


We’re still thinking school lunches, even though most of you aren’t physically returning to school this term. These are easy to make when everyone’s juggling online schedules.

Hummus and Veggie Wraps

Tex Mex Dip

BLT Tortillas


This site has so many great ideas for getting healthy lunches together that kids of all ages would be happy to have.

School Lunch Ideas: 40 Healthy Kid Lunches to Keep You Inspired

Wishing you all a week full of good food and the time to enjoy it.

With gratitude,

Bronwynn, Linda and Your Winter Green Farmers

CSA 2020 Season~Week # 13

Well, it looks like September is coming in with a bang with high temps and a last taste of summer sun. Hope you get the chance to soak it up and store it for a rainy day. Much like the fruits of our harvest, which coincides with the Full Corn Moon this week.


The September Full Moon is often called the Harvest Moon because it is usually the Full Moon closest to the autumnal equinox. However, every 3 years the October Full Moon is closer to the equinox. That’s when the September Moon becomes the Corn Moon and October adopts the title of Harvest Moon. 2020 is one of the special years where we get the glowing and cheery Corn Moon.

The name Corn Moon is based on Native American and Anglo Saxon harvesting events. Other names for the September Full Moon are Barley Moon or Fruit Moon. All the monikers represent crops that are harvested for the month. 

The Corn Moon is about basking in sweet golden abundance. We here at Winter Green wish that for each of you this harvest season. Speaking of abundance, we have quite a full box for you this week.







Some: Cherry Tomatoes, Sweet Italian Peppers,Basil, Zucchini, Corn


Simple Baba Ganoush

Simple 5-ingredient baba ganoush that doesn’t require a grill or gas stove. This new method saves you time and energy and is JUST as delicious – if not more – than the original. Naturally vegan and gluten-free. Author Minimalist Baker

Dipping a radish slice in a bowl of Baba Ganoush

PREP TIME 15 minutes COOK TIME 10 minutes


  • 1 medium eggplant*
  • Sea salt
  • Olive oil (for roasting)
  • 2-3 Tbsp lemon juice (1 medium lemon yields ~3 Tbsp juice)
  • 1 large clove garlic (grated or finely minced)
  • 2 Tbsp tahini
  • i2 Tbsp fresh cilantro, parsley or basil (optional // chopped)


  • Preheat oven to high broil (or medium if you have the ability) and position a rack at the top of the oven.
  • Slice your eggplant into 1/4 inch rounds and sprinkle with sea salt and place in a colander in the sink to drain any excess liquid. After 10 minutes, rinse slightly and then pat dry between two towels.
  • Arrange on a baking sheet and drizzle with olive oil and a pinch of sea salt. Roast for 5-10 minutes, turning once or twice, until the eggplant is softened and golden brown. Remove from pan, stack and wrap the rounds in foil to lock in moisture – wait 5 minutes.
  • Peel away most of the skin of the eggplant (a little is OK) and add flesh to a food processor It should be soft and tender and the skin should come off easy.
  • Add lemon juice, garlic, tahini, a pinch of salt and mix until creamy. Add herbs last and pulse to incorporate. Taste and adjust seasonings as needed. I added a bit more tahini and another pinch of salt.
  • Serve with pita and/or pita chips or veggies (for gluten-free friendly option). Will keep covered in the fridge for several days.

Stuffed Italian Sweet Peppers, Farmer Style

We hope you have a great week, and enjoy the last big blast of heat of the summer and a safe Labor Day weekend.

With gratitude,

Bronwynn, Linda and Your Winter Green farmers

CSA 2020 Season~ Week #12


                                                     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.



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


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.



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

Southwestern Sauteed Corn


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.



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

CSA 2020 Season~ Week #11

We don’t know about you, but we are happy this heat wave is going to be passing this week. What with fire tornados and 130 degree temps in Death Valley, the promise of fall being right around the corner doesn’t seem like such a bad thing after all. We are still languishing in afternoons at swim holes and quiet evenings after a long, hot day holding on to those last few weeks of summer. Thankfully, with so many fresh offerings, we can spend a little less time in the kitchen when it’s too hot and more time enjoying the flowers.


  • Carrots
  • Lettuce
  • Zucchini
  • Eggplant
  • Cauliflower
  • Broccoli
  • Cucumbers
  • Green onions
  • Green beans
  • Tomatoes
  • Basil
  • Cherry Tomatoes

Cherry tomatoes ripening in the hothouse
The colder season greens getting a good start.


I decided to pull out a trusty old friend of a cookbook this week, searching for inspiration and sustenance for body and mind through food. The Sunburst Farm Family Cookbook, the cover so tattered and worn, has clearly been with me through many moves and raising my children. There’s just something about flipping through the flour-stained pages looking for the right thing to make to make it all right again. When the going gets tough, the tough get cooking!

An old friend

Here are some gems for the produce in your box this week.


1 med cucumber, peeled and finely chopped

1 c. chopped green onion

1 c. light cream

1 T cornstarch

1 t lemon juice

1/2 t dill seed

2 T butter

Mix all ingredients except cucumber in a blender, then cook over medium heat until thick. Add the cucumber and cook a few minutes. Pour over hot cooked veggies or hard-boiled eggs. Yield 1 3/4 c.


1 c chopped broccoli

1 c green beans

1 c cauliflower, cut small

1/4 c mung bean sprouts

1 c green onions, chopped

1/2 c green olives, sliced

1 c mushrooms, sliced

Combine all ingredients, toss with Herbed Marinade (below) and refrigerate overnight.Mix again, serve over bed of lettuce. This will last a few days in the frig. Yield 16 4 oz servings.


1 c olive oil

1/2 c lemon juice

1 t oregano

1/2 t garlic powder

1 t thyme

1 t basil

1 1/2 t Worcestershire sauce

1/2 t dry mustard

Shake in jar, don’t blend. Yield 12 oz. Good for fish and vegetables.


1 med eggplant, cubed

1 c bread or cracker crumbs

1 c grated cheese

2 T minced parsley

1/4 c sliced green onion

1 clove garlic, minced

1/2 t sea salt

dash pepper

Steam eggplant until tender (approx 7 mins) Mash and mix with other ingredients. Shape into patties. Cook in hot oil 3 mins on each side, until golden brown. You can serve these open-faced with tomato sauce and onion.

Here’s hoping each of you has a minute to reconnect with an old friend this week too.

With gratitude from Bronwynn, Linda and Your Winter Green Farmers


2020 CSA Season ~ Week #10




Just a reminder to get out and watch the annual Perseid meteor shower this week. The 2020 Perseid meteor shower will probably produce the greatest number of meteors on the mornings of August 11, 12 and 13. Try to watch after midnight but before moonrise. Not optimum for our work week schedules, but so worth it to sneak a peek if you awake in the night. You can find lots more info on the best time and way to optimize your meteor sightings at EarthSky Happy Meteor hunting!


  • Green Beans
  • Carrots
  • Lettuce
  • Zucchini
  • Potatoes
  • Tomatoes
  • Eggplant
  • Strawberries
  • Broccoli


  • Cherry tomatoes
  • Cucumbers

If all we had to think about was this glorious day in August, life would be perfect! Crystal clear blue skies, a tender breeze, and we’re so excited for this week’s veggie box. A good day to focus on the positive blessings in our life!

We’re also excited to have EGGPLANT in your boxes this week (well, some of you received it on Friday last week!).

Eggplant is best when it’s fresh. Store unrefrigerated at a cool room temperature, or in a hydrator drawer of the fridge for up to 1 week. Eggplant can be peeled, but it’s not essential. To remove any acrid flavors & excess moisture, lightly salt slices, and allow them to sit in a colander for 10-15 min. Gently squeeze out any liquid. Eggplant should always be cooked to eliminate solanine, a naturally occurring toxic substance.

Easy Greek Style Eggplant Recipe

GREEN BEANS are one of my most favorite parts of summer! I could eat them every night, cooked (or not cooked) any style.

Fresh green beans taste best when eaten soon after harvesting.  They will stay fresh for up to one week refrigerated in a plastic bag. Remove stem end and cook whole; beans will retain more nutrients if uncut.

To cook beans, simmer in (or steam over) boiling water for 5-10 minutes.  Watch for the beans to brighten in color and become tender but not soft.  Cook less for chilled bean salads to maintain crispness.

Green beans taste incredible when served with simple ingredients.  Try them with a little lemon, butter, salt and pepper or with onion in a warm dill vinaigrette.  For an unusual flavor, serve them with green onions, chopped cilantro and a squeeze of lime juice.

Teriyaki Green Beans w/Almonds


While we aren’t experiencing the Strawberry flush we have been trying to keep up with for the last couple of weeks, we do still have flats available for you. If you missed out on ordering, and would still like to have some berries in your freezer, or are dreaming about Strawberry Shortcake, it’s not too late! Just call/email the farm and we’ll be happy to send one your way. Just to tempt you a little bit more….


Strawberry Shortcake

The Tomatoes are coming in out of the fields and they are looking wonderful. My favorite tomato treat is an Everything Bagel, layered with Creamed Cheese, slices of fresh Tomatoes, and topped off with fresh Basil…Yum!!

Here’s a recipe that will encompass several of the featured veggies in your box this week. It looks fun to make, delicious to eat, and just plain fun to say…hope you enjoy!



We all send wishes for your week ahead to be full of all good things! We hope our veggies nourish your body and soul!

Linda, Bronwynn and all of your Winter Green Farmers

CSA 2020 Season ~ Week #9


Week 9 Box

We are so happy the weather has cooled a bit this week, it seems like we are back to our typical Willamette Valley summer weather, and we are thankful to have anything that seems like “normal” these days. Each day of sticking to the tangible things we can do to manage our small bit of the world seems a balm and a blessing and we hope each of you has found something to moor onto. This week there are plenty of good things in your box to plan healthy meals for you and your loved ones.


The sheep are staying cool and well… pastoral.


We will be processing the August first of the month recurring payments for your CSA share this week, and again on the 15th for the Half Payments. If you have moved, or if you have had card issues and received a new card, please do get in touch to update your info so your payment processing goes smoothly. Thanks for your help with this!

Strawberry flats are still going out this week! Your flats will be labeled with your name, so please double check you have yours, and make sure if you ordered more than one to pick them all up. We do still have strawberries coming in out of the field, so if you didn’t get our order in yet, you still can! Just call or email us to do so.

If you haven’t sent in your check for your berries, please do so. Those of you who are paying by card, we will be processing those payments each delivery week. If you need us to check what you ordered or you need to make a card payment by phone, please give us a call at the farm, 541-935-1920.

***Please do not order from this blog post! It doesn’t always show us who you are when you write a comment. We want to make sure we answer you. The best way is to email us at folks@wintergreenfarm.com. Thanks so much.

 Some behind the scenes on how your boxes are magically put together!





  • Strawberries
  • Lettuce
  • Red Onion
  • Zucchini
  • Carrots
  • Cucumbers
  • Tomatoes


  • Broccoli
  • Cherry Tomatoes
  • Basil


For a pretty addition to any meal, try

Roasted Red Onion Flowers




For a simple, but elegant lunch try this Heirloom Tomato, Basil and Manchego Toast




Have a great week!

With gratitude,

Bronwynn, Linda and Your Winter Green Farmers

CSA 2020 Season~ Week #8



Next week we will be processing the August first of the month recurring payments for you CSA share, and again on the 15th for the Half Payments. If you have moved, or if you have had card issues and received a new card, please do get in touch to update your info so your payment processing goes smoothly…thanks for your help with this!

One United Harvest Cookbook….now a Blog!

About 15 years ago we participated in a cookbook project by Julie Sockahcki. The One United Harvest cookbook idea was to create a resource for CSA members and farms, with farms supplying some of their favorite recipes. Now Julie has created a One United Harvest online resource, and is offering it free to CSA farms and their members. There is also a Facebook group…One United Harvest: Recipe Inspiration and Support .           Enjoy, and let us know what you think!

Hello! Hope you are all enjoying the full range of summer heat. We appreciate the sacrifices everyone has had to make this summer and hope you all find moments of peace with your loved ones.

Chris sprayed the hothouses with clay this past week to help keep them a bit shadier, Alden added more trellising to our monster tomatoes and the crew shot some hoops at break, out of the sun.

Strawberry flats are going out again this week. Your flats will be labeled with your name, so please double check you have yours, and make sure if you ordered more than one to pick them all up. We do still have Strawberries coming in out of the field, so if you didn’t get our order in yet, you still can! Just call or email us to do so.

If you haven’t sent in your check for your berries, please do so. Those of you who are paying by card, we will be processing those payments each delivery week. If you need us to check what you ordered or you need to make a card payment by phone, please give us a call at the farm, 541-935-1920.

Please do not order from this blog post! It doesn’t always show us who you are when you write a comment. We want to make sure we answer you. The best way is to email us at folks@wintergreenfarm.com. Thanks so much.


  • Strawberries
  • Romaine Lettuce
  • Swiss chard
  • Green Onions
  • Zucchini
  • Broccoli
  • Carrots
  • Cucumbers
  • Cabbage
  • Tomatoes


Cherry Tomatoes


Got more zucchini than you know what to do with? Try canning some Zucchini Relish.


Zucchini Relish Canning Recipe – Grow a Good Life

Great summer side that won’t keep the oven hot for long— Roasted Cabbage Wedges

Let’s not forget the summer classic picnic pleaser, Cucumber Sandwiches. I prefer mine on pumpernickel with some icy cold tea. Cucumber Sandwiches



McKenzie River

May your rivers be cold and your heart be warm,

Bronwynn, Linda and Your Winter Green Farmers