2018 CSA Week #7

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SPECIAL ANNOUNCEMENTS:

It’s HOT!!! I will be posting a Blog mostly of recipes this week so I can help out the crew with the processing of your veggies….

WHAT’S IN YOUR SHARE THIS WEEK:

  • Carrots
  • Lettuce ~ Romaine or Red Butter
  • Zucchini
  • Cucumbers
  • Swiss Chard
  • Sweet onion
  • New Potatoes
  • Strawberries

SOME SITES ONLY

  • Eggplant
  • Cherry Tomatoes
  • Cauliflower

RECIPES:

Balsamic-Glazed Potatoes

Cheesy Zucchini Tots

Spicy Asian Zucchini Noodles

Strawberry-Cucumber Ice Pops

Eggplant Fries

Spicy Eggplant & Cauliflower w/Basil

Summer is getting REAL! Even with the crew beginning at 6:30 am, we are still hard pressed to get all of the fragile veggies out of the field and into the cool before the day reaches it’s maximum heat. Thank goodness some of the veggies need to be washed, as that helps to keep the crew a little cooler, but not everyone can do that task. While the crew does look a little wilted by the afternoon, they still manage to keep a great attitude and smile….we are truly blessed to have them.

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Eggplant! We’re excited to include one of these gorgeous orbs in some of your boxes this week….for those of you who didn’t receive one, don’t worry….you will very soon! Eggplant is best when it’s fresh. Store un-washed at a cool room temperature, or in a hydrator drawer of the your fridge for up to a week. Eggplant can be peeled, but it’s not essential. For some recipes like a parmesan, to remove any acrid flavors & moisture, lightly salt eggplant slices in a colander, and allow them to sit for 10-15 minutes. Gently squeeze out any liquid. Eggplant should always be cooked to eliminate solanine, a naturally occurring toxic substance.

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New potatoes will be in your share this week. Their skins are are a bit fragile, as they have not been in the ground long enough for skins to cure. We did wash them for you, so you will need to keep them in the fridge until you’re ready to eat them. No need to peel them, as many of the nutrients are close to the skin.

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Lovely little cauliflower heads will adorn some of your boxes this week….best eaten soon after harvesting, it will keep for 1-2 weeks in your fridge. Before eating, rinse in cool water and remove outer leaves. You can steam it by cutting into florets, or add to stir-fries in Indian curry or Asian recipes. You can even make pizza dough with it for a gluten free meal!

We’re busy getting ready for a wedding on the farm this weekend! Ariel, Jack and MaryJo’s youngest daughter, is tying the knot here on the farm she was raised on. We’re all so excited for her….I’ll share some photos next week.

Hope you all enjoy your week ahead…..and your veggies!

Linda and all of your farmers

2018 CSA ~ Week #6

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SPECIAL ANNOUNCEMENTS:

Due to the new Food Safety regulations, we are no longer able to accept the used berry hale back to the farm for reuse. Once they go home with you, they are not allowed to be reused with fresh produce. We will just have to recycle them, so it’s best if you could just do that on your end…thanks!

WHAT’S IN YOUR SHARE THIS WEEK:

  • Kale ~ Red Russian
  • Beets
  • Green Onions
  • Lettuce ~ Red Oak Leaf
  • Carrots
  • Zucchini
  • Cabbage
  • Strawberries

SOME SITES ONLY:

  • Cherry Tomatoes

RECIPES:

Beet Panna Cotta & Meyer Lemon Mousse

Beet & Ricotta Hummus

Kale, Beet & Goat Cheese Strata

Zucchini Rolls w/Goat Cheese & Mint

One Pot Zucchini Mushroom Pasta

One of the new veggies in your box this week is Zucchini, or Summer Squash. While you won’t have enough in your box to make this recipe this week, it’s one of my favorite recipes, from one of my favorite cookbooks….I’m sure you will enjoy it when the zucchini’s are flowing, or if you purchase some at one of our market stands!

 Sweet Zucchini Crumble

  • 4 1/2 C flour
  • 3 C sugar, divided
  • 1/2 tsp. salt
  • 6-8 C Zucchini, sliced thin
  • 1 1/2 C butter, cold
  • 2/3 C lemon juice, fresh squeezed
  • 1 tsp cinnamon, ground
  • 1/4 tsp. nutmeg, ground

     

Preheat oven to 350 deg. Stir flour, 2 cups of sugar, & salt in large bowl until well combined. Add butter & cut into flour until mix looks like coarse oatmeal. Pour half of mix into a 9 X 13 cake pan. Using fingers, press mix evenly into bottom of pan. Bake for 10 minutes. Remove pan from oven & set aside. Combine zucchini & lemon juice in large pot over High heat & cook until zucchini is tender, 8-10 minutes. Stir in remaining 1 cup of sugar, cinnamon, & nutmeg. Simmer 1 minute more. Stir in 1/2 cup reserved flour mix & continue to cook, stir constantly, until mix thickens. Remove from heat…cool 10 minute. Pour Zucchini mix over baked crust & sprinkle with remaining flour mix. Return to oven & bake until lightly browned & bubbly, 40-45 min.                                               Serves 6-8                                                                          from “Real Dirt on Vegetables

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Greetings! We’ve been excited to have these cool mornings to start the day, and are preparing for the heat ahead….supposed to be in the 90’s by the end of the week!

I took some time to get out in the fields last week to catch some photos of the crew doing some transplanting….there’s a whole lot of transplanting still going on here, working on getting the fall and winter crops out of the greenhouse, and into the fields.

IMG_1466I got to say hello to Yukon, the Great Pyrenees work-dog who protects Farmer Chris’s sheep herd. Yukon came to the farm after a cougar got into the sheep last year. He has been doing a fabulous job of keeping them safe from harm.

IMG_1490Transplanting days are always a very busy day. All of the starts that will be put into the fields that day need to be well watered in the greenhouse, and then loaded onto trucks to be taken to whatever field they will be transplanted into. The trays of seedlings are then

IMG_1482loaded onto a special rack that fits on the front of the tractor, while the transplanter is attached on the back. The crew sit on seats in front of carousels that spin at intervals.

IMG_1484The seedlings are in front of them on a rack, and the pull the seedlings one by one out of the tray and then drop them into the carousel. The plants slide down a shoot and into the

IMG_1477trough that the transplanter has created in the prepared soil below. Most of the time they slide right in but the crew definitely has to follow behind, and tuck in any seedling that

IMG_1488has not been buried to the correct depth. The carousel can be adjusted for each of the different seedlings, as they all have unique root structure and depth requirements.

IMG_1486While I imagine many local folks will be out at the Oregon Country Faire this weekend looking for some shade, I also imagine lots of folks will venture out to one of our amazing rivers, or the coast, or maybe play in your own garden….hope you all have fun whatever you choose to do.

Hope you enjoy your veggies this week!

Linda and all of the Winter Green Farmers

2018 CSA ~ Week #5

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SPECIAL ANNOUNCEMENTS:

Since this is the July 4th holiday week, many of you have re-routed your shares to new locations….please be sure to remember to grab your share on the day, and at the location you have switched to. Give your site host a call if you will be later than the 7pm deadline or not able to come so they can either hold, or share your food. Thanks!

WHAT’S IN YOUR SHARE THIS WEEK:

  • Kale
  • Carrots
  • Basil
  • Lettuce ~ Romaine
  • Onion
  • Napa Cabbage
  • Spinach
  • Strawberries

RECIPES:

Napa Cabbage& Carrots w/Rice Wine-Oyster Sauce

Carrot-Spinach Soup w/Dill

Carrot-Cake Thumbprint Cookies

Chilled Carrot Soup

Spicy Sichuan Vegan Potstickers

Calzones w/Chorizo & Kale

Napa-spring-rolls

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Happy 4th of July to you all! Since the holiday falls in the middle of the week this year, folks are celebrating on both weekends, judging by the requests I’ve received to either hold or re-route the shares….we hope that whatever you’re doing for the holiday that you have a wonderful, and safe time.

Even though it’s a holiday week, we’ll be on the farm doing our thing….if only veggies took a day off! We’ll all be gathering after our day at my house for a little BBQ, swimming in the river, playing horseshoes and badminton, eating really good food,and enjoying time off the farm together, which we don’t get to do too often….I think I heard a rumor that there might even be some fireworks….

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This week in your box you’ll find Napa Cabbage. The awesome versatile veggie has so many uses….coleslaw, stir-fires, in salads, rolled with goodies inside, sauerkraut and of course, we can’t forget KimChi. It will store well in your fridge in the crisper drawer for a up to a month. Just peel any outer leaves that need peeling off, and enjoy in your favorite recipe, or try one of the ones I’ve given above. It’s hard to go wrong with this gem.

Napa Cabbage (Brassica rapa), also called Chinese Cabbage, is a Chinese leaf vegetable, commonly used in Chinese cuisine. It has been cultivated for over 6,000 years and the seeds of the Napa Cabbage have been found in a jar at the excavated New Stone Age settlement at Banpo. In Korea, it is a staple vegetable for making Kimchi. It’s very low in Cholesterol, is a good source of Niacin, Calcium and Potassium, and a very good source of Vitamin A, Vitamin C, Folate, Iron, Zinc, Copper and Manganese. Napa Cabbage is grown widely in Asia, and made its way to America in the late 19thcentury with Chinese immigrants. Like other members of the brassica family (crucifer/cabbage/mustard) this vegetable is full of disease-fighting compounds

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Jesse washing our Romaine for your boxes this week.

The heads of romaine in this week’s share are out of control! This head should handle any greens addiction very well! I can usually eat a head of lettuce per day, but this one might take me two days!

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Nicholas and Kevin washing and retying carrot bunches

I handed out the Farmer Profile forms to our crew today, so hopefully we’ll start sharing who they are and where they came from with you all soon…this is Nicholas, our newest crew member. When one of our hires for this season suddenly couldn’t make it, Nicholas’s inquiry for employment came in the same day! Talk about serendipity…he’s a great addition to the crew.

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Erik, Joey, Levi and Jordan bagging Spinach

Cutting, washing and bagging Spinach has to be one of the most time consuming crops we grow. The “boys” are making light work of the task, usually with lots of humor involved…and yes, they did wash their hands first!!

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Mr. Jimi putting on his implements to take the tractor out for a spin

We hope you all have a wonderful week, and that you all enjoy your time off, if you get some, by playing in the sunshine someplace, or taking a nap in the shade, or whatever suits your fancy…so glad our food can be a part of it all!

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Linda and all of your farmers

 

2018 CSA ~ Week 4

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SPECIAL ANNOUNCEMENTS:

I had a member call in about the little holes in the leaves of some of the bunched greens and roots. We have had some pressure from Flea Beetles this year, as we do every year. Those are the little critters that put the holes in the leaves. The greens may not be as visually pleasing, but they are still delicious to eat! As an organic farm, we have to try many alternative methods, since we can’t just go out and spray chemicals to eliminate bugs. We cover crops with Remay, a very light weight, airy fabric that still allows in light and moisture, but keeps out the bugs. This helps quite a bit, especially when the crops are small. We also do companion planting, so insects have other options of things to munch on, rather than the veggies we prefer they not. We hope you will be able to look past the slight imperfections, and gobble up your greens!

WHAT’S IN YOUR SHARE THIS WEEK:

  • Swiss Chard
  • Fennel
  • Green Onions
  • Collards
  • Carrots
  • Broccoli
  • Basil
  • Strawberries

SOME SITES ONLY:

  • Cabbage

RECIPES:

Minestrone w/Collard Greens & White Beans

Sautéed Collard Greens w/Raisins

Sliced Fennel w/Parmesan, Sea Salt & Olive Oil

Rigatoni w/Sausage & Fennel

Green Curry w/Brown Rice Noodles & Swiss Chard

Swiss Chard Salsa Verde

Happy Solstice! A little bit late, but still in the ballpark. Some folks feel the Solstice is really the beginning of summer….others feel that once Solstice has passed, the days get shorter and we’re on our way to winter. I guess it’s a matter of the glass half full, glass half empty philosophy. I also hear folks complaining about how hot it is, how sunny!! Well, yeah! That’s what summer is all about, and if you’re like me, you wait out the rain, dark skies and cold for this time of year….cherish each day of sunshine, each warm temperature day because the alternative will be back soon enough, sure enough. For now, let the sun shine on the amazing rivers of Oregon so we can all go swimming on these hot days, have back yard BBQ’s and walk around without layers and layers of clothes on our bodies, soaking up that vitamin D.

One of my favorite things about this time of year are the return of the birds. My cherry tree in the back yard is calling them in…saw my first Tanager arrive last week. The Robins and Pigeons are busy in the top of the tree, which reaches up about 50ft, and the Crows will be arriving before long. We’re hard pressed to get some cherries off the lower branches these days!

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The crew gathered around the harvest board discussing what the tasks are for the day

Life on the farm is flowing along smoothly. The new crew members are feeling more confident in their abilities with each new day, and it’s always fun to watch them begin to relax into their roles and tasks. I love to see the long term crew grow and change with each new season as they step into manager roles and learn how to impart their knowledge and experience on to others. Gone is the shyness and insecurities as confidence encourages them step forward. So proud to be part of the future of farming with these amazing young people.

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Alden moving the long irrigation pipe to a newly tilled field, soon to be planted.

Speaking of crew this year, the Overbaugh boys are working every day. Porter, 10 years old, is managing his planting of melons again this year, as well as helping with the harvest for both CSA and Markets. Alden, 13 years old, is assisting Chad with the irrigation this season, which means early starts and sometimes long days when it’s hot.

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You have some new crops in your boxes this week. Happy to include this lovely bunch of Swiss Chard. It would be best to use it fresh, but it will keep in the crisper drawer for about a week. Great in stir fries, soups, stew, and my favorite, sautéed with some red onion in an egg scramble! The green onions are a nice addition to just about every dish! Store in the crisper as well.

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The Broccoli will keep for a good week in the fridge, either in the crisper drawer, or a plastic bag. You can eat it raw with a nice dip, or steam until  bright green and tender, but still crisp. Add a little lemon juice, or butter, or as my Mom used to do, a little mayonnaise for a “mock hollandaise”.

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Fennel! Love this precious gem…..all parts can be used. My favorite way to eat fennel is fresh off the stalk….its mild licorice taste is so refreshing. I have wonderful memories of big Italian dinners at my Grandmas house that began at Noon and lasted until well into the evening. They always began with a huge antipasto spread of olives, cheeses, roasted peppers, fennel, and large, warm loaves of fresh Italian bread….yummm!

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Lastly, a fresh bouquet of Basil. Basil will keep if kept in a plastic container in the fridge, or in kept in a glass of water. You could blend a small batch of Pesto, or add it to your favorite sauces. I love to toast an everything bagel, layer it with cream cheese, fresh thick tomato slices and then some minced basil. 

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Here is some of the corn in the field on this gloriously sunny day. Not quite “knee high” but it’s not July 4th…yet! We’ve got some time before fresh corn will show up in the box.

We hope that you will all have a great week ahead and a fun weekend! Enjoy your veggies!

Linda and all of the Winter Green Farmers

2018 CSA ~ Week #3

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SPECIAL ANNOUNCEMENTS:

The first two weeks of delivery went very well, with a few hiccups here and there. Just a reminder that the Site Hosts are not required to call you after the first two weeks, so remembering to retrieve your CSA Share will now be up to you. If you need to have your Site Host contact info relayed to you again, please call/email the farm office and we’ll be happy to help!

WHAT’S IN YOUR SHARE THIS WEEK:

  • Bunch of Beets
  • Bunch of Kale ~ Lacinato
  • Lettuce ~ 2 heads either Butter lettuce, either red or green
  • Bunch of Carrots
  • Bunch of Turnips
  • Spinach
  • Sweet Onion
  • Strawberries

SOME SITES ONLY:

  • Cabbage

RECIPES:

Glazed Turnips Recipe

Miso-Glazed Turnips

Spinach Balls Appetizer

Japchae~Korean Noodle Dish

Simmered Beet Greens w/Roasted Beets, Lemon & Yogurt

Bon Appetit’s Best Stuffed Cabbage

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Some of you will be receiving a Cabbage in your share this week and the rest of you will be receiving it soon. It will store in your crisper drawer for up to 2 weeks, or longer. When ready to use, remove any outer leaves that may not look good, and use in your favorite recipe. Great to make a slaw, or cabbage rolls, or add to salad or other stir-fry dishes. The beets will also keep in your fridge for up to two weeks or longer….be sure to remove the green leaves before storing, and store separately. The onion is a Walla Walla type, but we can’t call it that anymore…trademarked!! We like to call them Poodle Sweets or Noti Sweets, and its great in any recipe where a sweeter onion is called for.

Farmer Recipe Recommend:

I tried this recipe and I loved it. It’s a great compliment to salads, or as a side to other dishes! Plus they look so beautiful….quick-pickled-strawberries

Quick Pickled Strawberries

  • 1 lb. ripe but firm strawberries, hulled & halved if large
  • 1 1/2 cups white balsamic vinegar
  • 1/2 cup sugar
  • 2 Tbsp Kosher Salt

Place strawberries in a 1 qt. heatproof jar. Bring vinegar, sugar, salt & 2/3 cup water to a boil in a small saucepan over medium heat, stirring to dissolve sugar and salt. Pour over strawberries. Let cool: cover & chill. Strawberries can be pickled 5 days ahead. Keep chilled.

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What a glorious day! In my mind, there is nothing better than waking to brilliant blue skies and the brightly shining sun. This is the weather we wait for during the long, cold, damp winters. Since it’s promising to be a hot week, we began our 7am start time, all gathering for morning circle a bit more sleepy eyed than usual, but at least we all made it! Started off the day to harvest your lettuce and kale, the more sensitive of the crops, to make sure they made it back to the cooler before the sun rose high, along with the temps.

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Jesse harvesting Spinach

Then on to the bunching! It’s a long time spent on knees, harvesting the root veggies one by one , to be gathered and rubber banded, making sure to keep accurate count for our delivery number. I love to go out to get some photos and to hear the crew laughing and sharing their week-end stories with each other….who went camping, who worked on their gardens, who went to  market. Mostly, I love the awesome energy these young folks bring to the farm…so positive, so forward thinking….our hopeful salvation for the future.

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Kevin bunching Turnips

One of my tasks for this week is to create a Farmer Profile form, so I can begin sharing their stories with you in the coming weeks ahead! 

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ODE TO THE ONION

by Pablo Neruda

Onion, luminous flask,
your beauty formed petal by petal,
crystal scales expanded you
and in the secrecy of the dark earth
your belly grew round with dew.
Under the earth the miracle happened
and when your clumsy green stem appeared,
and your leaves were born like swords in the garden,
the earth heaped up her power showing your naked transparency,
and as the remote sea in lifting the breasts of Aphrodite
duplicating the magnolia, so did the earth make you, onion
clear as a planet and destined to shine,
constant constellation, round rose of water,
upon the table of the poor.

You make us cry without hurting us.
I have praised everything that exists,
but to me, onion, you are more beautiful than a bird of dazzling feathers,
heavenly globe, platinum goblet, unmoving dance of the snowy anemone
and the fragrance of the earth lives in your crystalline nature.

We hope you will enjoy your share this week!

Linda and all of  your Winter Green Farmers

2018 CSA Season ~ Week #2

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SPECIAL ANNOUNCEMENTS:

I would like to address the “Some Sites Only” for new folks, and as a reminder for past members. When we don’t have a harvest coming in out of the field to distribute to all members that week, we will share what we have with some sites, and then the next time we harvest that crop, we will make sure those that didn’t receive previously, will get that crop in their share. We keep excellent records of the harvest and distribution, so rest assured, you will receive your share!

A word about the Yum Yuck box at the delivery sites….this box is there for members to leave behind any produce they don’t care for, and for other members to take what they do like….it is not a compost bin to leave carrot tops or other items. This box stays behind until the following week, and that can get gnarly for the site hosts if its full of rotting veggies. Thanks for your help with this!

WHAT’S IN YOUR SHARE THIS WEEK:

  • Pac Choi (Bok Choi)
  • Bunch of Carrots
  • Bunch of Radishes
  • Kale ~ Winter Bor
  • Spinach
  • Lettuce ~ 2 heads of Red Oak Leaf
  • Pint of Peas

SOME SITES ONLY

  • Strawberries

RECIPES:

Spinach & Gruyere Souffle

Spinach & Cheddar Strata

Oven Risotto w/Kale Pesto

Green Peanut Butter Smoothie

Lemon Garlic Pan-Roasted Chichen Thighs w/Spinach & Snap Peas

Quinoa Confetti Salad w/Sugar Snap Peas & Toasted Pepitas

From the Winter Green Farm Boxnotes Archive circa 2008…..                                                                    recipe from the “Real Dirt on Farmer John” cookbook

Creamy Pac Choi Soup

  • 1 Tbsp peanut oil
  • 1/2 cup scallions, chopped & divided
  • 3 cloves garlic, minced
  • 2 tsp ginger, coarsely chopped
  • 1 Pac Choi, chopped
  • 1 large potato, peeled & diced
  • 3 cups veggie stock or water
  • 3/4 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp toasted sesame oil
  • 2 Tbsp sour cream
  • hot pepper flakes

Heat oil in medium pot over Med High heat. Set aside some scallions for garnish. Add remaining scallions, garlic & ginger to pot. Cook, stirring, until fragrant (1 min). Add Pac Choi & potato. Pour in stock or water and add salt, pepper & hot pepper flakes to taste. Increase heat and bring to boil. Cover, reduce heat and simmer until potato is tender (about 20 min). Remove pot from heat. Stir in toasted sesame oil. Transfer soup to food processor or blender, and puree.  Serves 4

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It doesn’t get much better than this! While we welcomed the rain for the past few days, it is always wonderful to wake up to a sunny, blue sky day. We received over an inch of rain here on the farm, and it was much needed! All of the crops look vibrant and sated, and the whole farm feels fresh and clean. We’ll be back to irrigation before we know it!

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We’re excited to share this week’s box with you. The Pak Choi will keep unwashed in the fridge for a week, in a plastic container or loosely wrapped in a plastic bag. It is firmest and most tasty when used in a few days. When ready to use, slice stalks away from the base and wash, then separate the leaves from the stalk…add them at the end of your recipe. Enjoy raw or add to stir fries and soups. We had hoped to have a pint of strawberries for every member this week, but the rain squashed that dream….we had a lot of berries that succumbed to the moisture and had to be composted. Since we grow an everbearing variety, we will have more heading your way.

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You have a lovely bag of spinach in your share this week. It was a very muddy harvest, and although we did wash it already, we recommend washing it again before you use it. Spinach (Spinach oleracea) is an annual flowering plant in the Amaranthaceae family, and is native to central and southwestern Asia. Spinach is a rich source of iron, but notes rich as the myth of Popeye and his fantastic strength after eating it implied. That myth was brought about in 1870 when Dr. E con Wolf misplaced a decimal point in an article he wrote. In 1937, German chemists decided to  reinvestigate the findings and discovered the iron content figure was ten times too high and corrected the mistake. Spinach also contains Vitamins A, C, E, K and a fair amount of magnesium and several vital antioxidants. Spinach is a good source of folic acid, and in fact, this vitamin was first purified from Spinach. Nutrients are best obtained when Spinach is eaten fresh, steamed, or quickly boiled….so, eat yer Spinach!

We did also wash the radishes, but again with such a muddy harvest, best to wash them again before eating. They can be eaten raw, no peeling necessary, or store them in a damp towel in the fridge.

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Josh having fun packing your share this morning!

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Steve bringing in the early morning greens for Farmers Market tomorrow

We hope that you all have a lovely week and a wonderful weekend ahead….lots of graduations, wedding and school trips ahead, and not course the beginning of summer vacation soon! We’re glad our veggies can be part of all of the celebrations! Enjoy!

Linda and all of  your Winter Green Farmers

 

Welcome to the 2018 Season!

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SPECIAL ANNOUNCEMENTS:

  • Please make sure to check off your name when you pick up your share! It  helps the Site Host know who belongs to any boxes left behind.
  • Half Share members…..if your name is NOT on the member check off list, it’s most likely NOT your week to pick up….please don’t take a box! Call the farm and we’ll sort it out with you.
  • Please transfer your veggies and leave the farm box behind…use the bags at the site if you forgot yours, and please help to refill the bag box the following week.

WHAT’S IN YOUR SHARE THIS WEEK!

  • Lettuce ~ Red Oak Leaf or Green Butter
  • Red Russian Kale
  • Strawberries ~ 1 pint
  • Carrot bunch
  • Turnip bunch
  • Sugar Snap Peas
  • Collard Greens

Recipes:

Creamed Collards with Peanut Butter & Chile

Shredded Collard Green Salad w/Roasted Sweet Potatoes & Cashews

Spicy Tuscan Kale and Ricotta Grandma Pie

Roasted Carrots w/Paisley Yogurt

Strawberry-Almond Cornmeal Cake

Welcome to the 2018 Season!

We’re excited to share the first delivery of the season with you all! It’s been a fun and exciting Spring…..Mother Nature has been more than kind to the farmers in our area this year, giving just what was needed, and not too much more. We’ve been blessed with good production in the propagation house, and we’re sure much of the success is due to Melissa and Shannon’s diligent attention there. The core crew persevered throughout the winter to complete the myriad of tasks necessary to insure that all runs smoothly.

We’re also excited that the full crew came on board this week……we are fortunate to have our longstanding crew return for yet another season, and welcome those who are new to our farm family this year. I look forward to introducing them to you, as well as sharing all of the changes the winter break has brought us.

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Back Row: Steve, Josh, Jeremy, Shannon, Emily, Levee, Erik, Joey, Shenoa                                    Front Row: Chris, Jesse, Jimi, Jordan                                

Thanks to everyone who came out to join in the annual Open House….though we weren’t large in numbers, we certainly enjoyed our time together to enjoy good food, good company and of course, a group hayride. The fields look healthy and strong, as do the  baby calves frolicking in the fields.

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I’m including a photo of “left behind” items….do any of these look familiar to you?

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Left behind at farm day….call/email if one of these belong to you!

I look forward to sharing news of the farm each week throughout the season, and I would welcome any suggestions you might have on what you would like to hear about in “your” Blog. We’ve come a long way from the original “Boxnotes” we used to prepare for our CSA members. This year I thought I would go back in time to peruse the old notes and see if there is any information that would be fun to share now, as well as some old favorite recipes! If you have a favorite foodie Blog that you would like to share, I’ll be happy to include recipes from there, as well as any favorites that you might have of your own!

Sugar Snap Peas need no explanation! We are excited to offer them in your share this season! The Turnips will keep well in the fridge if you store them dry, and unwashed, sealed in a bag or container. Cut the greens and store separately. These tender turnips can be eaten raw in salads, or cooked into stir fries or soups. Strawberries!!! I included a recipe that looks delicious, if they make it home that is!

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Collard Greens prefer to be stored unwashed, wrapped in a damp towel or hydrator drawer.  Best used fresh, but may last for up to a week. Just prior to use, swish in lukewarm water. For the Carrots, just cut or twist off the tops before storing in your fridge. No need to peel them, just scrub well before eating, as the peel has lots of nutrients. Eat fresh, or add to salads, soups, stir fries or stews. Red Russian Kale will keep well in the hydrator drawer of fridge for about a week. When ready to eat, wash leaves well. Remove stems from leaves by folding leaf in half lengthwise and stripping or slicing away thick stems.

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Red Oak Leaf lettuce is best eaten right away…the leaves are tender and delicious in any salad, or topped with tuna fish, chicken salad or lots of other veggies!

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We hope you enjoy the veggies this week….they’ve been long anticipated, and we’re pleased to be finally feeding you all! Thanks for choosing Winter Green Farm again this season….let’s enjoy it together!

Linda and all of your Winter Green Farmers