Welcoming Spring

SPECIAL ANNOUNCEMENTS:

First time CSA member? Are you receiving SNAP benefits? Know someone who is?

We are approved to accept Food Stamps (SNAP) to pay for CSA Shares and if you are a first time CSA member with SNAP benefits you can apply for “Double Up Food Bucks”.   “Double Up Food Bucks” is a program available through the Portland Area CSA Coalition that doubles the purchasing power of CSA members who pay with SNAP up to $200 a year! Double Up Food Bucks provides matching money to help make CSA more affordable. You must be a first time CSA member to qualify. All SNAP participants must make an initial payment of $50 to the farm (can use SNAP) followed by five monthly SNAP payments processed in June-October. Contact our farm for more information, or visit this website:                     Double Up Food Bucks

Welcoming Spring!

February 2nd is a festival day that has been celebrated by many traditions throughout history. Candlemas is celebrated as the day Jesus was presented in the temple, 40 days after his birth. Imbolc, which translates as “in the belly” since it a time of lambs calving, and also known as St. Brigid’s Day, is one of the 4 Celtic “Fire Festivals”, and commemorates the changing of the Goddess from the Crone to the Maiden. This is the seasonal change where the first signs of spring and the return of the sun are noted, as the first sprouting of leaves, the sprouting of the Crocus flowers are visible, while underground seeds are climbing toward the light. In other words, it is the festival commemorating the successful passing of winter and the beginning of the agricultural year.

And then there’s Groundhog Day! Punxsutawney Phil saw his shadow today….6 more weeks of winter, but who’s counting?

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On this day in 1887, Groundhog Day, featuring a rodent meteorologist, is celebrated for the first time at Gobbler’s Knob in Punxsutawney, Pennsylvania. According to tradition, if a groundhog comes out of its hole on this day and sees its shadow, there will be six more weeks of winter weather; no shadow means an early spring.

Groundhog Day has its roots in the ancient Christian tradition of Candlemas Day, when clergy would bless and distribute candles needed for winter. The candles represented how long and cold the winter would be. Germans expanded on this concept by selecting an animal–the hedgehog–as a means of predicting weather. Once they came to America, German settlers in Pennsylvania continued the tradition, although they switched from hedgehogs to groundhogs, which were plentiful in the Keystone State. Groundhogs hibernate during the winter and actually come out in the spring to find a mate, not predict the weather.

As farmers, we just need to trust that Spring will come, and continue in forward motion with grateful anticipation. Here at Winter Green Farm we are doing just that! I’m writing today to let you know that signups are open for the 2017 CSA season! The website is up to date, and I will be mailing out the renewal information to last year’s members very soon. Feel free to call/email to renew if you would prefer not to receive the mailing.

As you saw above, we are participating with the Portland Area CSA Coalition in their Double Up Food Bucks program again this year, which offers assistance for those who are in need and receiving SNAP (Food Stamps). They received enough funding this year through grants to expand the offer outside of the Portland area, which means the offer is available in all of the locations we deliver to.

We realize that not all those in need receive SNAP assistance, and we have an on farm Financial Assistance Fund as well. In order to raise funds for this fund this year, we are  hosting a drawing to WIN A CSA SHARE! Any funds you donate to our Financial Assistance Fund will go directly into this fund, to help those in need afford healthy, organic food. You will then be entered into the drawing. We are hoping for a minimum of a $5 donation, but larger amounts will be gratefully appreciated. You can add those donations to your online membership on our website or on your renewal forms. Help us help others!

We look forward to sharing the season with many of you once again this year, and welcome new members to share in the harvest!

Spring Blessings….Linda and all of the Winter Green Farmers

Happy New Year!

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All of us at Winter Green Farm wish you Happy New Year! May the new year be full of love, laughter, health, happiness, tolerance, patience, generosity, creativity, compassion and many other blessings!

And of course, delicious food! We look forward to feeding you in 2017!

Happy New Year!

CSA Week #24~Final Share of the Year!

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SPECIAL ANNOUNCEMENTS:

Have a wonderful Holiday Season and a warm, cozy winter!

WHAT’S IN YOUR SHARE THIS WEEK:

  • Apples ~ Jonagold
  • Swiss Chard
  • Kale ~ Mixed varieties
  • Red Kuri Squash
  • Acorn Squash
  • Celeriac
  • Leeks
  • Onion
  • Napa Cabbage
  • Carrots
  • Parsnips
  • Turnips
  • Parsley

RECIPES:

Celeriac & Apple Soup

Spiced Parsnip Cupcakes

Roasted Parsnips w/Apples

Acorn Squash Soup w/Kale

Ginger Glazed Turnips, Carrots & Chestnuts

Wild Garlic Butter w/Celeriac Steaks

Bacon Bourbon Apple Pie

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And so the season comes to a close…..I have to admit, at the craziest height of the season, I look forward to when the season will end, but at the end, it’s always bittersweet. We thank you so much for choosing our farm this season, trusting us to supply you and your family with the healthiest food we can produce. We can only hope that you feel, through our food, the love we share in growing it for you, the love we share in taking good care of the health of our land. Though times may change, administrations may change, we will do our best to remain steadfast in our principles and philosophies, to care for our land, and the health of our mother earth, the very best we can. I’d like to share a poem with you…one of my favorites from Wendell Berry. I hope you enjoy it as much as I do….

Manifesto: The Mad Farmer Liberation Front 

Love the quick profit, the annual raise,
vacation with pay. Want more
of everything ready-made. Be afraid
to know your neighbors and to die.

And you will have a window in your head.
Not even your future will be a mystery
any more. Your mind will be punched in a card
and shut away in a little drawer.

When they want you to buy something
they will call you. When they want you
to die for profit they will let you know.
So, friends, every day do something
that won’t compute. Love the Lord.
Love the world. Work for nothing.
Take all that you have and be poor.
Love someone who does not deserve it.

Denounce the government and embrace
the flag. Hope to live in that free
republic for which it stands.
Give your approval to all you cannot
understand. Praise ignorance, for what man
has not encountered he has not destroyed.

Ask the questions that have no answers.
Invest in the millenium. Plant sequoias.
Say that your main crop is the forest
that you did not plant,
that you will not live to harvest.

Say that the leaves are harvested
when they have rotted into the mold.
Call that profit. Prophesy such returns.
Put your faith in the two inches of humus
that will build under the trees
every thousand years.

Listen to carrion — put your ear
close, and hear the faint chattering
of the songs that are to come.
Expect the end of the world. Laugh.
Laughter is immeasurable. Be joyful
though you have considered all the facts.
So long as women do not go cheap
for power, please women more than men.

Ask yourself: Will this satisfy
a woman satisfied to bear a child?
Will this disturb the sleep
of a woman near to giving birth?

Go with your love to the fields.
Lie down in the shade. Rest your head
in her lap. Swear allegiance
to what is nighest your thoughts.

As soon as the generals and the politicos
can predict the motions of your mind,
lose it. Leave it as a sign
to mark the false trail, the way
you didn’t go.

Be like the fox
who makes more tracks than necessary,
some in the wrong direction.
Practice resurrection.

 

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This is also the time of year when the cows head into the barn for the winter months. The crew has been busy getting the barn cleaned up, secured and bedded down with fresh straw. I was on hand for the transition and the cows were more than ready. The lead cow has been on the farm for 9 years now and she knew exactly what was happening, and lead the herd toward the passage…hope you enjoy the videos!

Some were less patient and more vocal than others in waiting for the process to begin…

And finally, the stampede….well, actually just a little stroll. They were all very mild mannered and marched right into their winter home in an orderly fashion…

As we “close the gates” on the 2016 season, we wish you all a wonderful Thanksgiving holiday…we are so thankful for all of you, and your support this season. We also wish you the most joyous of winter holiday season,  however you may celebrate, and let’s all hope the New Year and years ahead are full of hope and promise of a bright future, one where we all stand together in light and love.

Many blessings…..all of your Winter Green Farmers

CSA Week #23 ~ 4th Late Season Share

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SPECIAL ANNOUNCEMENTS:

Come visit us this weekend, as well as the rest of the farming community, at the:

Eugene’s 6th Annual Fill Your Pantry Event

Sunday, November 13th  1-5pm
Lane Events Center, Expo Hall #1-2
796 West 13th Ave, Eugene
Credit, Debit, and SNAP accepted at event

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Winter Green Farm Organic Strawberry Spread and Organic Tomato Sauce Available!

If you order this week, we can bring it to you along with your very last share of the season. Strawberry Spread is in 10 oz. jars and sell for  $4.75/jar and $50 for a case of 12 jars. Tomato Sauce is in 24 oz. jars and sell for $7.50/jar and $85 for a case of 12 jars.

WHAT WILL BE IN YOUR SHARE THIS WEEK:

  • Red Kale
  • Brussel Sprouts
  • Turnips
  • Pac Choi
  • Potatoes
  • Leeks
  • Delicata Squash
  • Apples, Gala

RECIPES:

Bacon-Brussels Sprouts Skewers

Autumn Kale & Brussels Sprouts Salad

Roasted Brussels Sprouts w/Garlic

Brussels Sprouts w/Maple & Cayenne

Roasted Turnips w/Parmesan

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Happy Friday! It’s been an interesting week.  While we try to stay away from politics in our weekly Blog posts, I feel I can’t just pretend that the election didn’t happen. I’m just glad that we are able to send you a lovely box of fresh, organic produce to fill your eyes with beauty, and your bellies with good food, to nourish your body and spirit. No matter what is ahead, let’s face it together with the strength of healthy bodies and minds!

We’re also facing the end of the harvest season here on Winter Green Farm. NEXT week will be your very last CSA Share delivery! It’s hard to imagine that the time has gone by so quickly! I’d like to ask  you to take a look around for any random CSA boxes that might have made their way home, and bring them to the pick up site next week…we’re doing very well in box returns this year, but there are still a few out there somewhere!

You may notice that the recipes are a bit heavy on the Brussels Sprouts this week. While there are many of you who adore this vegetable, some of you may not be familiar, or unsure if you really like them very much. If you’re in that camp, hopefully some of the recipes I’ve chosen will encourage you to give them a chance. They are one of my favorite veggies and I look forward to this time of year to indulge!

Keith Walton, one of our long term crew members and our mechanic extraordinaire, brought in a recipe book for me to look over today. It’s called “Winter Harvest Cookbook” written by Lane Morgan. He and his wife, Rachel, have enjoyed the recipes from this book for many years, and they found out that it’s back in print. You might want to check it out….I found this recipe for Celeriac Bread and can’t wait to try it.

Celeriac Bread

3 cups flour

1/4 tsp baking powder                                                                                                                                     1 tsp baking soda                                                                                                                                               1 tsp salt                                                                                                                                                                3 eggs                                                                                                                                                                     1/3 cup oil                                                                                                                                                               2 cups grated celeriac                                                                                                                                    1/2 cup minced onion                                                                                                                                         1 Tbsp parsley                                                                                                                                                       1/4 tsp dried marjoram                                                                                                                                     1/8 tsp pepper                                                                                                                                                butter                                                                                                                                                                        1 Tbsp flour

Preheat oven to 350 degrees. Sift together flour, baking powder, baking soda, and salt. In a large bowl, beat eggs and then add oil, celeriac, onion, parsley, marjoram, and pepper, beating until well blended. Add flour mixture a little at a time, mixing thoroughly after each addition

Butter and flour two loaf pans. Spoon batter into pans, smooth tops, and bake 40 minutes or until tester comes out clean. Cool 10 minutes and remove from pan. Makes 2 loaves.

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Jeremy & Josh filling winter squash orders

We’ve been really busy this week harvesting carrots and burdock root, and getting ready for the Fill Your Pantry event this weekend. While the time for preordering has passed, we’ll still have plenty of produce there for you to stock up with winter storage crops.

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Steve wiping down winter squash so it is clean and pretty for you!

This is also the time of year when we get the barn ready for the cows to over winter. We bring them up so they have some shelter from the cold and wet, and also to protect sensitive pastures. Jack and Jimi spent much of the afternoon inspecting and weighing all of the animals, and tagging the new calves from this season.

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Jack created a paddock area based on the designs of Temple Grandin. Temple Grandin is an American professor of animal science at Colorado State University, world-renowned autism spokesperson and consultant to the livestock industry on animal behavior. She is widely celebrated as one of the first individuals on the autism spectrum to publicly share insights from her personal experience of autism. She is also the inventor of the “hug box“, a device to calm those on the autism spectrum. She studied the behavior of cattle, how they react to ranchers, movements, objects and light. Granin then designed adapted curved corrals, intended to reduce stress, panic and injury in animals.

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Cows and calves awaiting their turn to get weighed.

We all hope that you have a relaxing weekend, filled with love, laughter, family & friends, sharing time with each other and eating good food! We are all so blessed, and feel grateful to have you be part of our farm family.

 

Linda and all of your Winter Green Farmers

CSA Week #22 ~ Late Season

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SPECIAL ANNOUNCEMENTS:

Eugene’s 6th Annual Fill Your Pantry Event

Sunday, November 13th  1-5pm
Lane Events Center, Expo Hall #1-2
796 West 13th Ave, Eugene
Credit, Debit, and SNAP accepted at event

You can also view the product list and prices at the same url: http://wffc.localfoodmarketplace.com.

Online pre-ordering closes at midnight November 4th.

New! Free printable storage primer to help you prepare to stock up!

Don’t miss your chance to stock up! The upcoming Fill Your Pantry event offers locally grown staple and storage crops at bulk prices. OSU Master Food Preservers will be on hand to answer your questions about food storage. If you order online, your order will be aggregated and ready for pickup when you arrive. There is a drive-up lane and volunteers on hand to help load.

Staple crops
Dried beans, wheat berries, rye berries, triticale, rolled oats, quinoa, whole wheat pastry and bread flours, buckwheat flour, barley flour, rye flour, cornflour, polenta, popcorn.

Storage crops
Onions, garlic, shallots, leeks, winter squash, pumpkins, potatoes, cabbages, yacon, carrots, beets, parsnips, turnips, radishes, sunchokes, celeriac, dried peppers, apples, Asian pears, honey.

Frozen Foods
Blueberries, strawberries, beef, pork, lamb, duck, chicken, and bones for making broth.

WHAT WILL BE IN YOUR SHARE THIS WEEK:

  • Celeriac
  • Curly Kale
  • Kuri Squash
  • Butternut Squash
  • Romanesco
  • Carrots
  • Collard greens
  • Strawberry Jam

RECIPES:

Roasted Romanesco

Romanesco Stir Fry

Romanesco Pakora w/Tamarind-Raisin Chocolate Sauce

French Lentils w/Caramelized Celery Root & Parsley

Potato & Celeriac Root Rosti

Butternut Squash Risotto w/Parmesan

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Welcome to week 3 of the Late Season! We have all been feeling blessed with the dry, warmish weather of late…..gives the fields a chance to dry out, as well as our rain gear! Hand harvesting root crops is still possible, although a bit sloppy, but harvesting with any mechanical implements, such as tractors, is fairly impossible with the ground as wet and soft as it is now. We have been harvesting our wholesale carrots by hand (not ideal!) and will need to do the same with our burdock root next week. Sure makes us appreciate machines at times like these.

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It’s amusing how much a little bit of sunshine can change attitudes as well….even though our crew is amazing in that they just keep on trucking, no matter the weather, I did see more smiles today than in the last few weeks. We all got together last Sunday to celebrate Halloween at Jeremy and Ashley’s house in Deadwood, and a good time was  had by all! We shared a delicious potluck, good company and then music in the barn. Some of us went home, and some stayed the night….here are some of the costumes!

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Terah as Cleopatra, Emma as a Galactic Princess, Andrea as a Rain Cloud/Rainbow and Brandon as Willy Wonka

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Jeremy as Ramen Noodles, daughter Mia as a Ladybug and friend Mandala as Alice in Wonderland….parents Bear and Amy were the Mad Hatter & White Rabbit.

There will be a vegetable in your box this week that some of you will recognize, but some of you will be wondering what the heck it is and how in the world to cook it!

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It’s called Romanesco! Romanesco is a member of the species Brassica oleracea L., which includes cabbage, broccoli, Brussels sprouts, cauliflower, collard greens, kohlrabi, and numerous other “cultivars” (cultivated variations). This strangely beautiful vegetable goes by many names….The French name, chou Romanesco literally translates to “Romanesco cabbage”, placing it in the cabbage family even though it doesn’t much resemble any cabbage you’ve ever seen. In German, it’s Pyramidenblumenkohl: “pyramid cauliflower”; in Italy, where it was first described in the sixteenth century, it’s called broccolo romanesco: “Romanesco broccoli”, but sometimes cavolo romanesco: “Romanesco cabbage”. Finally, in English it’s usually called “Romanesco broccoli”, but you’ll also see it referred to as “Romanesco cauliflower”.  It does taste like a cross between broccoli and cauliflower, but you’ll have to admit, it seems more fun to eat!

What’s even more fascinating than the visual treat of just looking at Romanesco is realizing that it takes the form of a fractal –  a complex geometrical shape that looks almost the same at every scale factor. So each segment is made up of smaller florets that mimic the fractal shape to perfection, which in turn are made of even smaller florets of similar shape… and this goes on and on to the tiniest florets.

If you break off a floret from the main head, it looks like a mini-version of the Romanesco, with its own mini florets. No matter which part of the fractal you zoom into, it will look like an identical version of the bigger picture. It’s fascinating to think that something like this naturally occurs in nature, let alone on a vegetable. A detailed pattern that goes on repeating itself is rare and certainly a thing of beauty.

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The Romanesco is nothing short of a mathematical marvel, reminiscent of the Fibonacci series – a sequence of consecutive numbers that add up to the next number. Like: 0, 1, 1, 2, 3, 5, 8, 13, and so on. So how can a Romanesco imitate a series of numbers? Simple. On closer inspection, the Romanesco is revealed to have a spiral starting from the center point. All the smaller florets are arranged around this spiral. In essence, this is the Fibonacci spiral – a series of arcs with radii that follow the Fibonacci sequence. If you count the number of spirals in each direction, they will always be consecutive Fibonacci numbers. A math lesson on a vegetable – isn’t that amazing?

Of course, a head of Romanesco can’t go on forever, the fractal has to have a termination point. So math purists might call it an approximate fractal. Whatever it might be, its perfect geometrical structure makes the Romanesco so visually stunning, that it might actually pain you to boil it. But it tastes great. so please do!. It can be eaten raw, goes well with a dip, or you could cook it just like you would cauliflower or regular broccoli.

We hope you all have a wonderful weekend, and of course, enjoy your veggies!

Linda and all of your Winter Green farmers

CSA Week #21 ~ 2nd Late Season Share

SPECIAL ANNOUNCEMENTS:

THAT’S MY FARMER LOW INCOME BENEFIT DINNER!

 SUNDAY NOVEMBER 6 @ 6:00 PM AT PARTY DOWNTOWN

64 W 8th Alley. Eugene, OR 97401

Owner/chefs Mark Kosmicki and Tiffany Norton at Party Downtown will cook up a fantastic menu with farm fresh meat and produce contributed by Laughing Stock Farm, Winter Green Farm, Camas Swale Farm, Deck Family Farm, Good Food Easy, L’toile  Ruby and Amber, and Turnip the Beet. Claim 52 is contributing the beer!

 $50 per dinner reservation. $25 of this goes to That’s My Farmer for its Low Income Fund. The fund subsidizes farm food boxes for those unable to afford them.

 Make checks out to That’s My Farmer and send to That’s My Farmer, 22839 Willow Lane, Veneta, OR 97487. Write Benefit Dinner on the memo line.

 You will be placed on the reservation list when payment is received. Include your email or phone number on the check, and you will be notified. Party Downtown is located at 64 West 8th Alley in Eugene, behind Red Wagon Creamery on West 9th St.

 That’s My Farmer is a coalition of 15 faith communities and 15 farms.

NEW BATCH OF STRAWBERRY SPREAD AND TOMATO SAUCE AVAILABLE!

If  you would like to order, and have it delivered to your site before the end of the season, just call/email the farm. We can offer cases, or jars….they make great holiday gifts!       Price info below in the Blog post.

WHAT’S IN YOUR SHARE THIS WEEK:

  • Kale, Lacinato
  • Delicata Squash
  • Cabbage, Savoy
  • Carrots
  • Pac Choi
  • Lettuce
  • Pears, Star Krimson
  • Potatoes
  • Leeks

RECIPES:

Delicata Squash & Roasted Mushrooms w/Thyme

Delicata Squash Bake w/Tahini Sauce

Leek & Herb Frittata (Kuki Sabzi)

Chickpea Pancakes w/Leeks, Squash & Yogurt

Leek & Potato Galette w/Pistachio Crust

Pear Upside Down Cake

Pumpkin-Pear Crisps

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Welcome to the 2nd week of the Late Season CSA Share…the first week’s delivery went well! We were able to pick up all of the empty boxes at the delivery sites that are not Late Season sites, as well as deliver to all the sites that are, and keep to our schedule! I went on delivery with Josh, as Erik was out of town at a Permaculture Building workshop, and it was great to visit all of the sites, and even meet up with a few of our members.

There won’t be too many photos this week, as the main focus on the farm this week is RAIN, RAIN, RAIN! Everyone’s hands are muddy most of the time, so phones & cameras haven’t been coming out…plus, I have been on Jury Duty and not on farm too much this week. Wali has been keeping track of rainfall on the farm for the past 30 odd years, and he says that this is the wettest October on record with over 11 inches of the wet stuff, with the exception of one year where we had 7 inches! We don’t need any rain gauges to tell us it’s wet though, as the  mud clinging stubbornly to boots and the soggy rain gear and clothes tell the true story.

This week we have been washing lots of carrots and burdock for wholesale orders, and it looks like we’ll be hand digging what’s left in the ground, as we won’t be able to get tractors and harvesting implements into the fields until things dry out a bit, which doesn’t look like a probable event.

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We hosted the Cesar Chavez Elementary School this week with 3 field trips for the 5th grade classes Monday, Tuesday and Wednesday…they enjoyed hayrides in the “conestoga wagon”, harvested lots of fresh veggies from the fields and then snacked on them for

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lunch. One of the highlights of the day was meeting Jabrila’s horses, Dakota & Eddie.

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They were a very enthusiastic group, and Jabrila & Wali enjoyed themselves as well.

We just picked up the new batch of Strawberry Spread and Tomato Sauce from Sweet Creek Foods….let me know if you would like to order some, and I can send it to  your delivery location for you before the end of the season. The costs will be $85/case for the Tomato Sauce, and $7.50/jar…..the Strawberry Spread will be $50/case and $4.75/jar.

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Chris and Shannon hosted our annual Crew Appreciation Dinner on Saturday evening, and treated all of us to a feast extraordinaire! Chris cooked a brisket in his cobb oven, and grilled lamb from his flock, and there was a platter of roasted veggies, along with a kale salad and a vegetarian squash soup.. Shannon out did herself with desserts…..pumpkin cheesecake, candied ginger chocolate ganache, pear tarts, and pies…..we certainly all ate well and felt very much appreciated for sure….thank you!! Just another reason to feel grateful for working on this amazing farm, for such awesome folks!

We hope that you all have a really fun weekend, and enjoy your veggies!

Linda and all of your Winter Green Farmers

CSA Week #20 ~ First Late Season Share

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SPECIAL ANNOUNCEMENTS:

This is the first of the Late Season deliveries…..if you are NOT participating in the Late Season and would rather not continue to receive the weekly BLOG then you can scroll on down to the bottom of this post and unsubscribe there. If you are a Half Share Late Season member, you will be receiving this post even if it’s not your week to pick up a share. If you have questions about when your pickup day is, please call/email the farm office and I will be happy to help you.

WHAT WILL BE IN YOUR SHARE THIS WEEK:

  • Pears
  • Cauliflower
  • Lettuce
  • Swiss Chard
  • Butternut Squash
  • Kuri Squash
  • Fennel
  • Onions
  • Golden Beets
  • Stir Fry Mix
  • Radishes

RECIPES:

Maple Roasted Red Kuri Squash w/Lemon & Garlicky Greens

Braised Red Kuri Squash

Roasted Butternut Squash Lasagna

Shaved Butternut & Carrot Salad w/Dates & Sunflower Seeds

Butternut-Pear Soup

Squash Pot Stickers

Swiss Chard, Fennel & White Bean Gratin

RoastedFennel Pesto w/Fennel Fronds, Toasted Almonds & Garlic

Greetings and welcome to the Late Season! We’re so glad you’ve decided to continue on and we’ll be feeding you a little bit longer. It felt strange this week not to be harvesting and readying for a Tuesday/Wednesday delivery this week. We didn’t spend the time idle, I can assure you! The crew has been quite busy harvesting for wholesale orders, and digging up burdock root….that’s right, it’s that time of year once again! There’s nothing like the sweet smell of burdock to signal that fall is really here. If you’re a burdock lover, you’ll be finding it at our markets soon, and in local groceries.

The weather was quite challenging today, and our crew was out in the rain a lot. The harvesting was very muddy, and did their best to clean the veggies well, but you might see residual mud on some of the radish greens…a quick wash should remedy that!

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Last Saturday was our end of season Harvest Celebration and our 25th anniversary of offering our CSA program to the community. I guess Mother Nature got the invitation because she sure decided she would like to attend! She definitely made her presence known! We didn’t let the weather deter us, and the party went on as planned, although under cover for the most part, with the exception of the hayrides down to the pumpkin patch to retrieve Jack O’ Lanterns. They were huge and beautiful this year! To make our hayride more weather friendly, Chris and

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Jimi turned it into a “conestoga wagon” of sorts, and it kept folks mainly dry. Thanks to all

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of  you who braved the storm to attend…the food was amazing, as usual, and we had lots to keep us entertained….Elizabeth Lutz, the face painter extraordinaire blessed us with her presence, and sent everyone away with their hearts desire on their faces, even Jabrila!

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Of course, we pressed apple cider again…Wali was in charge but he had many helpers!

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They all had a great time, but not as much fun as Jeremy and Kiegan had harvesting the apples….they didn’t waste time handpicking each one though! They made short work of the task by Kiegan climbing the tree and shaking the apples down..some even actually landed in the bins, and on the tarp they spread below the tree!

We had some crafts for the children to fool around with and the Circle of Children folks were here to help make seed balls. The Circle of Children folks were gifted 60 acres of property on Triangle Lake with a fully-developed Conference & Retreat Center. They began operating on this land in January of 2012, and the property title was officially received in 2014. The center is surrounded by 180 acres of private wildlife preserve. Their facilities include a commercial-sized kitchen, dining hall, giant activity barn with a theater stage, lodges, cabins, offices, residential houses and lake access with a private dock.

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Chance, Sonia, Ashley and Astraya making seed balls

Some of their goals are to offer project based learning, youth programs, and family camps throughout the year. They are especially enthusiastic about offering the conference center to groups that are interested in exploring creative ways to integrate children into worships and classes. The sustainability of the center is made possible by voluntary contributions, and works on a “pay it forward” model. They welcome donations and visits!

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The children loved making the seed balls with clay, compost and seeds. They also learned about pollinators and how important they are. They took the seed balls home to dry and in the Spring they will throw them out into fields and forests!

We hope you all enjoy your first Late Season fall box….have a great weekend!

❤️ Linda and all of your farmers