CSA Week #19

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SPECIAL ANNOUNCEMENTS:

This is the final week of the Standard Season! For those of you who are not participating in our Late Season, this is your last share for this year…..if you have any stray CSA boxes that might have made their way to your house, please bring them to your delivery location this week. Also, if you are not interested in continuing to receive the weekly blog, you can scroll down to the bottom of this post to unsubscribe, but feel free to follow along!

HARVEST CELEBRATION…..Come share the day with us to celebrate the season!

Saturday, October 15th ~ Noon to 4pm ~ We’ll begin with a potluck to share, so if you would like to participate, bring your favorite dish to share. After lunch, we’ll begin hayride tours, be pressing apple cider, have face painting, seed ball making and some other activities for you all. We have heard it could be a rainy day, but please do come on out for the day and pick up your Jack O’ Lantern! They’re just waiting for you….

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THAT’S MY FARMER LOW INCOME FUND BENEFIT FARM TO TABLE DINNER

Please join us at a Farm to Table dinner to raise funds for the That’s My Farmer Low Income Fund.  

SUNDAY NOVEMBER 6 @ 6:00 PM AT PARTY DOWNTOWN, 64 W 8th Alley. Eugene

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. This fund subsidizes farm food boxes for those unable to afford them. Contact Linda at the farm office to make your reservation! Seating is limited….

IN YOUR SHARE THIS WEEK:

  • Cabbage ~ either Savoy or Dutch
  • Purple Top Turnips
  • Red Kale
  • Leeks
  • Red Potatoes
  • Apples ~ Gala variety
  • Carrots
  • Parsnips
  • Onions
  • Pie Pumpkin
  • Pepper

RECIPES:

Spicy Skillet Turnip Greens

Leon O’Neal’s Turnip Greens

Carrot & Parsnip Fries

Parsnip Soup w/Toasted Almonds

Glazed Turnips & Parsnips w/Maple Syrup

Homemade Pumpkin Pie from Scratch

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Okay…I’ll admit it! After such a beautiful, warm and sunny Sunday, it was a little disappointing to awake to the sound of rain this morning. Standing in morning circle, with the drizzle falling, everyone geared up to the max in rain gear, boots on, harvest knives at the ready, the crew looked ready for anything. On they marched out to the fields to bring in the myriad of amazing crops for you today…you will all be so pleased with your box!

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Kiegan and Chad used the root washer to clean up the Purple Top Turnips….they look like beautiful jewels! I’ve included some recipes for you,  as well as some nutrition and fun facts. While most folks have been enjoying the turnip bulb each season, many don’t know how amazing the greens are to eat,  not only for flavor but for it’s nutritional and medicinal properties.

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Turnip greens are  a great source of many vitamins and minerals – including vitamin K, vitamin A, vitamin C and calcium. Ounce-for-ounce, a look into turnip greens nutrition shows that turnip greens contain roughly 10 times the amount of vitamin A than cabbage does, and about 10 times the amount of calcium than cauliflower!

One cup of cooked turnip greens contains about:

  • 29 calories
  • 0 grams fat
  • 5 grams fiber
  • 5 grams protein
  • Less than 1 gram sugar
  • 529 milligrams vitamin K (662%)
  • 549 milligrams vitamin A (220%)
  • 5 milligrams vitamin C (66%)
  • 179 milligrams folate (42%)
  • .48 milligrams manganese (24%)
  • 197 milligrams calcium (20%)
  • .36 milligrams copper (18%)
  • 7 milligrams vitamin E (14%)
  • .26 milligrams vitamin B6 (13%)

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Erik, Jesse, Josh and Shenoa bagged up your carrots and parsnips this week…they look so lovely joined together and hopefully the recipes using them together will be delicious!

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Andrea and Rosalia braved the weather to harvest the very last of the peppers for you…

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and Jabrila sorted through them to pick only the best ones….this pepper lover is very sad to see them go…

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We harvested 2 different types of cabbages this week, so you’ll either be receiving a Savoy Cabbage (with the curly leaf) or a Dutch type with the flatter leaves…both will be yummy!

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For those of you who will not be following us into the Late Season, we would all like to say THANK YOU!!! for choosing us to be your farm this year, allowing us to supply you with the

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most amazing food we could grow, and to share this vision of feeding folks such as yourselves the healthiest, most sustainably grown food we can. You’re part of the vision, and part of the movement to create a food system that nourishes our bodies and the earth….thank you for being part of our farm this year!

Many, many blessings through the rest of the year!

Linda and all of your Winter Green Farmers

CSA Week #18

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SPECIAL ANNOUNCEMENTS:

We are opening up the tomato patch to members this week! You will be able to come any day this week, from 7:30am to 330pm, that way there will be someone available to show you where the tomato patch is. Please call or email ahead to the farm office to let us know you will be coming…541-935-1920 ~ folks@wintergreenfarm.com

Late Season Shares: I will be sending out the information for the Late Season members this week….if you have been meaning to reserve a Late Season share, please get in touch soon! The first Late Season Share will begin on Friday, October 21st and go right up to the week before Thanksgiving.

HARVEST CELEBRATION!

Hope you’ll come on out to the farm on Saturday, October 15th to join in the festivities to celebrate the wonderful season we have shared. We’ll begin at about Noon and share a potluck lunch until 1pm, when we’ll begin hayride tours down to the pumpkin patch to choose  your Jack O Lantern…they look amazing this year!

IN YOUR SHARE THIS WEEK:

  • Apples ~ Gala variety
  • Carrots
  • Turnips, Hakurai variety
  • Collards
  • Peppers
  • Eggplant
  • Celeriac
  • Onions
  • Delicata Squash
  • Stir Fry Mix
  • Leeks

RECIPES:

Apple & Root Vegetable Hash

Celery Root & Apple Remoulade

Leek-Celery Root Stuffing

Garlic Delicata Squash

Winter Squash Rolls

Maple-Glazed Turnips & Carrots

Oh my goodness! Hard to believe this is the next to the last Standard Season share! This season seemed to go so quickly. This week’s box surely represents the fall season. We are putting in the very last of the eggplant, and really combed each plant to make sure to find one for each member! Some may be a little small, but I’m sure they will be tasty. As the summer crops recede, we make room for the hearty veggies such as squashes and in your box for the first time this season, Celeriac root! Hope you all enjoyed the bag of Stir Fry Mix you received two weeks ago…we’ll have another for you this week. I sautéed mine with onions, garlic, apples and added some apple cider vinegar to finish…a perfect combination of sweet and sour!

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For those of you who have never tried one before this alien looking beauty has a distinct, refreshing flavor reminiscent of a cross between celery and parsley.

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Celery root stores well at cool temperatures, so keep it in the veggie crisper in the fridge. I’ve included some recipes that sound delicious, and you can also find more recipes on our website in the last few season’s Blogs and also in the archived box notes, from when we were “old  school”..  First time in the box this season, delicious Gala apples from Mt. Hood Organics….

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The mornings are darker as we circle up at 7am….won’t be long before we move the start time to 7:30am so we can see what we’re harvesting!

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Josh and Jeremy with their leek cache….quite a harvest!

Neighbor Farmer Feature:

This week I’d like to introduce you to the farmer family at Just Earth Farm!

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Just Earth Farm is a family farm run by Winter Green Farm CSA members Joe Ramagli and Susanne Stover. Their raw milk herdshare operation recently became the 12th raw milk farm in North America to be listed by the Raw Milk Institute (RAWMI). You can read more about RAWMI’s Common Standards for safe raw milk production for human consumption here.

Just Earth Farm is committed to ecological grazing and other production practices that heal the Earth, unwavering commitment to zero pesticide residues through organic-only feed and pasture, and helping to build the community’s health and well-being through providing whole, nourishing food. They love seeing their farm’s products help people improve their health!

The cows on the farm enjoy the good life, so that they can produce the safest, sweetest, and most nutritionally balanced milk possible. Although Just Earth Farm is not certified organic, every single input on the farm is either certified organic or non-certified organic. The certified organic bedding straw, alfalfa, and meadow hay are all grown in Oregon, and any cows who eat grain are fed certified organic grain and supplements at milking times. Cows have access to 15 free-choice minerals to keep their bodies in ultimate health and balance, so that illness is a rarity on the farm. If any do become ill, they are treated with homeopathic, herbal, and dietary remedies, with antibiotics used only in extreme cases as a last resort.

Susanne and Joe run their farm alongside their Jersey and Dutch Belted milk cows, a flock of pastured laying hens, their son Cedar, newborn Aurelia, some crazy cats, and lots of friends and family helping to keep the farm in tip-top shape. They invite all potential members to come see the farm and taste the milk.

To learn more or schedule your farm tour, contact Susanne at 541-321-2707 or susanne@justearthfarm.com

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

Linda and all of the Winter Green Farmers

 

CSA Week #17

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SPECIAL ANNOUNCEMENTS:              

Hope  you’ve marked your calendar for the end of season Harvest Celebration! We’re celebrating our 25th year of our CSA program! We hope  you’ll be able to come spend the day with us!

Saturday, October 15th                                                                                                                                     Noon to 4pm                                                                                                                                                             Potluck from 12:30pm to 1pm, followed by hayrides down to the pumpkins! We’ll be pressing cider, there will be face painting and some craft tables for the kiddies, and we’re hoping to have the Circle of Children group here to make seed balls!

Fall Biodynamic Prep Meeting                                                                                                          Sunday, October 2nd                                                                                                                                8:30am -5:30pm, bring a brown bag lunch, event followed by a potluck dinner

Grass Fed Beef                                                                                                                                                               We still have a few shares left of our grass fed beef! If you meant to order, or have been sitting on the fence, the time is now to reserve your share before they’re all gone!    

IN YOUR SHARE THIS WEEK:

  • Kale, Lacinato
  • Swiss Chard
  • Eggplant
  • Peppers
  • Cauliflower
  • Carrots
  • Onions
  • Acorn Squash 
  • Pears, Star Crimson

RECIPES:

Spicy Squash Salad w/Ginger-Lime Dressing

Squash Kale Soup   

Stuffed Acorn Squash w/Quinoa & Pistachios

Kale & Celery Tiger Salad

Kale & Walnut Pesto

Oven Roasted Cauliflower w/Garlic, Olive Oil & Lemon Juice

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A lovely fall morning scene on the farm today

What a change of scene from last week….we were all walking around covered in rain gear, and muddy boots….today, the crew are all in shirt sleeves and sun hats! What is that saying….if you live in Oregon and don’t like the weather, just wait a minute! We know there is more rain on the way this week-end but we’ll relish this gorgeous warmth and sunshine while it lasts!

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This little guy was found in the eggplant patch today!

It was certainly a lovely day to do some squash harvesting. At the end of each season, we all share at the morning circle what tasks we liked best and least on the farm during the season. Invariably, harvesting squash is usually high on the list. The crew  goes out into the field with lopers and clips the squash fruit from the vines, that have mostly died back by this time of year. They group the fruit in bundles in the field a certain lengths from each other. We then load wooden totes onto the back of our flat bed truck, and one person stands on the flat bed, while others toss the squash up to him/her to place in the tote….it’s lots of fun, and the pace is quick. There is a lot of counting involved as well so we know how many fruit come out of the field. All of the squash look really great this year!

You’ll have Acorn Squash  in your boxes this week…I posted some recipes for you this week that sound delicious, but if you have a favorite please do share! If you don’t eat your squash right away, store in a cool, dry dark area…they will last quite a while.

Farmer Feature:

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One of our long term crew on the farm this season is Steve Knox. Seven years ago an interest in homesteading and self-sufficiency led Steve from Missoula, Montana to Winter Green Farm. Previously a line cook and a college student, Steve earned a degree in Political Science and traveled to Nicaragua and Italy to study food and agriculture.

Once in Oregon, Steve took to the Winter Green Farm lifestyle. He developed a profound respect for the community of experienced and knowledgeable farmers who by now have taught him countless skills. He helps to train and run the harvest crews, runs the PSU Farmers Market in Portland, and helps to manage our wholesale orders. He is an eager and quick learner, and is always happy and willing to lend a hand on any task.

Last spring, Steve and his partner Terah purchased a parcel of farm land in Walton, Oregon. Steve has been raising chickens for several years, for egg production and also meat birds. This year he and Terah  raised a large single batch of chickens, which are currently for sale. If you are interested in adding more local, pasture raised chicken to your diet, you can contact Steve at 406-208-7775. The chickens sell for $4.50 per lb or $4.25 per pound when you buy 3 or more.

Farmer Feature:

Thought I would share Farmer Porter’s progress with  you….his melon crop venture was so successful that he was able to realize his dream of purchasing a fishing boat! He is now Captain Porter and hopes to take his boat out this weekend for the first maiden voyage…maybe we’ll be adding Salmon to our farm offerings in the future!

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

Linda and all of your Winter Green Farmers

CSA Week 16

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SPECIAL ANNOUNCEMENTS:

I would like to take a minute to talk about CSA Share pickup protocol…..we are well into the delivery season, but I’m still receiving phone calls from members who have forgotten to pick up their share, and site hosts are still talking about members wandering around on their porches at all times of the night and morning! Please….if you are unable to pick up your CSA Share by the 7pm deadline (or whatever the deadline is for your market site or residential site) ALWAYS call  your site host first! If you wait until the next morning to call me at the office, your share might not still be available. I am more than happy to share your site host contact info with you, and they are happy to make arrangements if you are late or unable to come at the designated time. Both the site hosts and the farm are invested in you receiving your veggies, but you have to help us help you do so!! Please contact me if you need  your site host contact info.

Come help make & bury the biodynamic preps!  We begin early, but welcome people whenever they come.  Please bring a brown bag lunch and a potluck dish for supper. Click on the title link for more details….
IN YOUR SHARE THIS WEEK:
  • Stir Fry Mix
  • Kale, Curly
  • Yellow Onions
  • Tomatoes
  • Peppers
  • Carrots
  • Potatoes
  • Leeks
  • Red Bartlett Pears

RECIPES:

Crispy Potato-Leek Rosti

Julia Child’s Classic Potato Leek Soup

Cock-A-Leekie Soup

Chicken, Leek & Mushroom Casserole

Pear Upside Down Cake

Pear, Leek & Cheese Quiche

Welcome to the week of the Fall Equinox! It’s easy to welcome the change of season when you come to work and are greeted with scenes such as these….

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Guess there is no denying it now, especially with the rain arriving….fall is upon us. We’ve had a good summer, and all good things must come to an end, so they say. Plus, with the earth spinning our place on the planet away from the sun, the cooler weather is inevitable. We’ll just have to console ourselves with food! Leeks, potatoes, squashes…now those are comfort foods extraordinaire!

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Today was our first leek harvest of the season and they look amazing! Along with the potato harvest earlier this week, you will have all of the makings of a spectacular Potato Leek soup! I found some other recipes that you will hopefully enjoy to use these versatile crops. Erik, Chad, and Josh are making sure they arrive clean and neatly trimmed for you!

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You will also see some Red Bartlett Pears in your boxes this week. They may need to sit on

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your counter for a day or two, or if you would like to ripen them even sooner, you can place them in a paper sack.We are fortunate to be working with Mt. Hood Organic Farms once again this season. Mt. Hood Organic Farms is a family run farm, operated by Brady and John Jacobson, who began working the orchards in 1981, although the farm dates to the turn of the century (the main farmhouse was build in 1904). Inspired by European techniques and committed to sustainable land use, the Jacobsons undertook an extensive orchard renovation and transition to organic farming that resulted in full organic certification in 1989—the first farm in the valley to achieve this status. Numerous publications from The Oregonian to The Good Fruit Grower have written articles about the farm, and the BBC and PBS have also interviewed and filmed here.

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As better reflects their view of the importance of the integration of natural landscape and wildlife into their farming practices, and returning to the deeper origins of the organic movement, Brady and John also became certified Biodynamic® growers. They also take pride in selling directly to loyal customers of the farm, as well as to regional and national markets. A portion of their produce is also donated to School Aid®, a program in partnership with local markets. We feel blessed to be able to share the fruits of their labor with you all.

Last week, as I mentioned earlier, we dug the potatoes that are in your share this week…I thought you all might like to see our “potato diggers” in action. While most videos say “turn up the volume”, I’ll warn to to lower it! Our digger is a bit on the loud side, which is why Jeremy, Jimi, Erik and Efrain area ll wearing ear protection!! Enjoy….

Winter Green Farm Potato Diggin’

Winter Green Farm potato digger! This piece of equipment has a shovel that digs below the potato plant. The plant then travels up onto the metal conveyor…the plants either fall away, or are pulled away by the crew, as the potatoes continue on the conveyor. The crew then quickly sorts and pushes the good potatoes to the side, where they are then carried toward the bagging station. As the bags fill up, the crew lifts them off the machine, into the field row. When they reach the end of the row, the crew walks back up the row, picking up any potatoes that might have not made it onto the conveyor.

We hope you all have a wonderful week and enjoy your veggies!

Linda and all of the Winter Green Farmers

 

CSA Week 15

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SPECIAL ANNOUNCEMENTS:

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It’s that time of year again! Mark your calendars for the Harvest Celebration!

This year is our 25th anniversary of our CSA program, so we’re going to make it a special day! We’ll be pressing apples, and have the amazing Elizabeth Lutz painting faces. The Circle of Children from Triangle Lake will come and make seed balls with the kids, and have their “Play it Forward” wheel. We’re hoping to have some music, and possibly a few surprises….and of course, PUMPKINS! They are looking especially large and lovely this year! Here are the details:

Saturday, October 15th                                                                                                                             from Noon to 4pm                                                                                                                                    We’ll begin with a potluck, so bring your favorite dish to share! We’ll then begin the hayrides down to the pumpkin patch, along with the other festivities. We hope to see  you all there to celebrate a wonderful season, and bring in fall together.

IN YOUR SHARE THIS WEEK:

  • Kabocha Squash
  • Carrots
  • Peppers
  • Cauliflower
  • Tomatoes
  • Kale
  • Lettuce
  • Red onion
  • Yellow onion

SOME SITES ONLY

  • Eggplant
  • Cherry Tomatoes

RECIPES:

Sweet & Spicy Kabocha Squash

Kabocha Squash Fries

Kabocha Curried Squash Soup

Gingered Carrot & Kale Ribbons

Baked Cauliflower Stuffed Tomatoes

Quinta Burrito Bowls

Did you feel it? That chill in the air this morning? Yep, fall is coming, although with the sun shining right now, it’s easy to forget….Chris informed me that there was a teeny weeny bit of a frost at the Simpson Field last night. Yep, it’s coming….and you know what that means!!! Squash, and all of those other change of season crops, will be appearing in your boxes…as we say goodbye to our old friends zucchini and cucumbers, we can say a big hello to the change of season bounty. Tomatoes are especially sensitive to the temperature and light changes…once the nights begin to cool in earnest, the tomatoes begin to create starches rather than sugars. Best to leave the ones you aren’t eating right away on the counter, in a dark corner if possible and they will continue to ripen. You’ll start seeing your storage crops of potatoes, carrots, squash and onions, along with some parsnips and turnips in the next few weeks. Apples and Pears will be in the boxes starting next week!

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We typically harvest the squash and let it cure in the field for a day or so, but these came right out of the field and will go into your boxes this week….if you don’t plan to use it right away, let it sit on the counter in a cool, dry spot for a couple days so the stem can cure.

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The Kabocha Squash is very versatile and can be used in recipes from soups to stews, or simply roasted, served with a little butter, salt and pepper. Roasting the squash is quite easy…the hardest part is cutting it in half, and I recommend doing so very carefully. Once you have it cut in half, just scoop out the seeds (which can also be roasted!), place in a roasting pan, on a rack, cut side down, with an inch of water in the pan…..bake at about 350 degrees for 40-45 minutes, or until a fork permeates the flesh easily. Add water if needed during the baking process. Once cooked through, turn the squash over and add your flavorings…either savory with salt, pepper and some butter, or sweet, with some butter and maple syrup, or brown sugar. While the sizes and shapes vary considerably, the flavor is consistently delicious! I’ve included several recipes, but if you have an absolute favorite, please be sure to share it with us! To roast the seeds, I just toss them in a bowl with a little olive oil, and salt, then spread on a sheet pan, and bake for a few minutes, checking them and turning them with a spatula until crispy…yummmm!

We do still have some Late Season shares available…if you would like to extend your Standard Season share for another 5 weeks, just get in touch and I can give you the details. The very last share will be delivered the week before Thanksgiving (there…..I said the “T” word!).

We hope you all have a fabulous week and of course, enjoy your veggies!

Linda and all of your Winter Green Farmers

CSA Week 15

SPECIAL ANNOUNCEMENTS:

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It’s that time of year again! Mark your calendars for the Harvest Celebration!

This year is our 25th anniversary of our CSA program, so we’re going to make it a special day! We’ll be pressing apples, and have the amazing Elizabeth Lutz painting faces. The Circle of Children from Triangle Lake will come and make seed balls with the kids, and have their “Play it Forward” wheel. We’re hoping to have some music, and possible a few surprises….and of course, PUMPKINS! They are looking especially large and lovely this year! Here are the details:

Saturday, October 15th   from Noon to 4pm

CSA Week 14

 

img_0397SPECIAL ANNOUNCEMENTS:

We will be sending your tomatoes to sites again this week in flats, so they don’t get damaged by the large amount of produce in the boxes….we count very carefully so every member will have enough for their share. Please, please only take the amount that is listed on the signage, so your fellow members will have their share! Last week, at some sites, members who arrived later were disappointed to find there weren’t enough tomatoes for them….if this occurs again, we’ll just have to put the tomatoes back into the boxes for the next delivery. Help us, help you have beautiful tomatoes!

IN YOUR SHARE THIS WEEK:

  • Corn
  • Collards
  • Broccoli
  • Red Onion
  • Yellow Onion
  • Tomatoes
  • Peppers
  • Carrots
  • Cherry Tomatoes
  • Lettuce ~ Red Leaf
  • Zucchini

SOME SITES ONLY

  • Eggplant
  • Cauliflower

RECIPES:

Corn & Tomato Pasta Salad

Old Fashioned Scalloped Corn

Corn & Zucchini Pan Soufflé

Creamed Collard Greens w/Peanut Butter & Chile

Shredded Collard Green Salad w/Roasted Sweet Potatoes & Cashews

Cartelized Red Peppers & Onions

Welcome to September! Hopefully you all enjoyed a last hurrah before life gets back to its fall routine….school is starting for many this week, and from the polls I’ve been taking of the kids I know, it’s with mixed reviews. Of course, the excitement of new school clothes, new classes and old friends prevails, but with a “grain of salt” as most of the kids I spoke with lamented the passing of summer’s freedom and fun. Let’s hope this sunny weather continues for a good long while to keep spirits up, and to keep those veggies growing strong and healthy!

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Last week was a busy week for sure…..with the impending rain we made it a point to harvest all of the onions early in the week. We have them in the greenhouse now, safe and sound, drying and curing nicely.., we did feel blessed with a nice drenching shower on Thursday night/Friday morning, as the earth really needed some natural hydration!

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Shannon did our very last seeding of the season today, planting trays of fall onions. Last week we  seeded out Arugula for the Farmers’ Markets, as well as Stir fry mix and Radishes for CSA. We transplanted Kale, Lettuce, Pac Choi and Napa Cabbage for Late Season Shares. If any of you are only signed on for the Standard 19 week season, and would like to continue on, we do still have a few of the Late Season shares available, and that will extend your deliveries right up to the week before Thanksgiving. You’ll receive lots of goodies such as Brussel Sprouts, Romansch, Parsnips, Turnips, Celeriac root and more Winter Squash, along with greens, storage onions, potatoes, and more fall fruit. Just get in touch to reserve your spot…

GOT CARROTS?? We do! We grew lots and lots of carrots for Wholesale Markets this year and harvested 15 totes last week….probably about 6,000 lbs. Last year we were surprised by early rains and freezing temps and weren’t able to get some of the carrot crop harvested….this year we took advantage of the good weather!

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We harvest them using a Scott Viner Harvester, and 2 tractors….one tractor is towing the

IMG_0370 harvester, making sure that we keep the correct distances in the row…this tractor is being driven by Jimi Good. The tractor behind the harvester carries the tote into which the carrots are distributed from the harvester….that tractor is being driven by Wali Via.

The harvester lifts the carrots with a plow at the front, and holds them between 2 belts…they are then carried through a series of knives, where the green tops are cut off, and pushed through a side shoot.The carrots themselves are dropped onto a conveyer, which carries them up and through another shoot into the waiting tote.

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I took a couple of videos and posted them on YouTube if you would like to see the Viner in action….one is of the harvester and one is of Alden Overbaugh explaining how it works…check it out!

And of course, once they’re harvested, they need to be washed!! Farmer Chris got the job today, and here he is using our root washer…

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

Linda and all of your farmers!