SPECIAL ANNOUNCEMENTS:

TOMATOES!!

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

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

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

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

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

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

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

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

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

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

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

WHAT’S IN YOUR SHARE THIS WEEK

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

WHAT WE’RE MAKING

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

Classic Minestrone-Veggie Version

1-Pot Vegan Minestrone (Gluten-Free)

Heirloom Minestrone with Italian Sausage

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

With wishes for rain and healing,

Bronwynn and Your Winter Green Farmers

SPECIAL ANNOUNCEMENTS:

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

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

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

WHAT’S IN YOUR SHARE

Red Russian Kale

Corn

Carrots

Cucumbers

Sweet Peppers

Tomatoes

Cherry Tomatoes

Eggplant

Onions

Some Sites Only:

Cauliflower

Broccoli

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

The squash are stacking!

The crew planted next year’s strawberries last week.

WHAT WE’RE MAKING

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

Hummus and Veggie Wraps

Tex Mex Dip

BLT Tortillas

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

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

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

With gratitude,

Bronwynn, Linda and Your Winter Green Farmers

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

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

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

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

WHAT’S IN YOUR BOX

Lettuce

Cauliflower

Cucumber

Tomatoes

Eggplant

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

WHAT WE’RE MAKING

Simple Baba Ganoush

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

PREP TIME 15 minutes COOK TIME 10 minutes

Ingredients

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

Instructions

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

Stuffed Italian Sweet Peppers, Farmer Style

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

With gratitude,

Bronwynn, Linda and Your Winter Green farmers

                                                     This Week’s Share

Porter’s Pride Melons are coming in, a sure sign late summer goodness. Available at our markets! Corn is here too, coming to some boxes this week, the rest next week— and we are so excited to eat corn and melons all week. We are now taking orders for lamb, information on that included at the end of this post.

WHAT’S IN YOUR SHARE

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

WHAT’S NEW THIS WEEK

CORN Eat your fresh corn as soon as possible-natural sugars begin to break down soon after harvesting. Corn can keep for a few days refrigerated with the husks on.

Corn-on-the-cob is the favorite way to enjoy fresh picked corn. To cook, steam in 2 inches of water for 6-10 min. or drop into boiling water and cook for 4-7 min. Older or over-mature corn is great added to corn bread, soups, stews, chili, casseroles, stir-fires, quiches, salads, & bean dishes.

It is not uncommon to find a worm in your organically grown corn. Simply cut away the bad section and cook the rest – it’s perfectly fine to eat!

CILANTRO For short-term storage, wrap Cilantro in a damp towel or stand upright in a container with an inch of water and refrigerate. Do not wash prior to refrigeration.

Freeze fresh leaves in a plastic zip-lock bag, or put a Tbsp of the herb in each ice cube tray section, add a bit of water to cover and freeze. Do not thaw before use. Dried Cilantro does not retain its flavor very well. Add fresh leaves to soups, stews, stir-fries, and salads for an aromatic touch. Add cilantro toward the end of cooking time to retain fresh flavor and color. Toss fresh leaves into a green salad.

WHAT WE’RE MAKING

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

Southwestern Sauteed Corn

We’re so excited about corn we want to try it as a dessert! Sweet Corn Creme Brûlée anyone? Don’t forget if you don’t have corn in your box this week, you will next week, and you can refer back to these recipes then.

https://www.acozykitchen.com/sweet-corn-creme-brulee/#wprm-recipe-container-36573

We hope you are finding ways to savor every bit of summer goodness.

With gratitude,

Bronwynn, Linda and Your Winter Green farmers

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

WHAT’S IN YOUR SHARE THIS WEEK

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

WHAT WE’RE MAKING

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

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

CREAMY CUCUMBER SAUCE

1 med cucumber, peeled and finely chopped

1 c. chopped green onion

1 c. light cream

1 T cornstarch

1 t lemon juice

1/2 t dill seed

2 T butter

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

MARINATED VEGGIE SALAD

1 c chopped broccoli

1 c green beans

1 c cauliflower, cut small

1/4 c mung bean sprouts

1 c green onions, chopped

1/2 c green olives, sliced

1 c mushrooms, sliced

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

HERBED MARINADE

1 c olive oil

1/2 c lemon juice

1 t oregano

1/2 t garlic powder

1 t thyme

1 t basil

1 1/2 t Worcestershire sauce

1/2 t dry mustard

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

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

With gratitude from Bronwynn, Linda and Your Winter Green Farmers

SPECIAL ANNOUNCEMENTS:

PERSEID METEOR SHOWER

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

WHAT’S IN YOUR SHARE THIS WEEK:

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

SOME SITES ONLY

• Cherry tomatoes
• Cucumbers

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

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

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

Easy Greek Style Eggplant Recipe

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

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

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

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

Teriyaki Green Beans w/Almonds

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

Strawberry Shortcake

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

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

Fasolakia

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

Linda, Bronwynn and all of your Winter Green Farmers

Week 9 Box

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

The sheep are staying cool and well… pastoral.

SPECIAL ANNOUNCEMENTS:

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

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

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

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

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

Shannon in the Packout

Josh packing your boxes!

From this…

to Erin sending bins in…

to Sarah stacking the clean bins, ready to pack.

WHAT’S IN YOUR SHARE THIS WEEK:

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

SOME SITES ONLY

• Broccoli
• Cherry Tomatoes
• Basil

WHAT WE’RE MAKING

For a pretty addition to any meal, try

Roasted Red Onion Flowers

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

Have a great week!

With gratitude,

Bronwynn, Linda and Your Winter Green Farmers

SPECIAL ANNOUNCEMENTS:

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

One United Harvest Cookbook….now a Blog!

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

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

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

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

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

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

WHAT’S IN YOUR SHARE THIS WEEK:

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

SOME SITES ONLY

Cherry Tomatoes

WHAT WE’RE MAKING

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

Zucchini Relish Canning Recipe – Grow a Good Life

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

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

McKenzie River

May your rivers be cold and your heart be warm,

Bronwynn, Linda and Your Winter Green Farmers

Hello! It is officially very hot here, and our farmers are working hard to take care of the crops and each other in the heat. The fields seem to be shimmering from the warmth and we find ourselves looking forward to the evening’s respite. We hope you have your favorite swimming holes—that aren’t too crowded—and are finding ways to stay cool and enjoying some lazy afternoons in the shade.

Stacks of blueberries coming to you this week!

Don’t forget the second (and final) week of blueberry deliveries is this week. 

Strawberry flats are also going out this week! We will still take orders for the next few weeks. We do have a limited number available each week.

Your flats will be labeled with your name, so please double check you have yours, and make sure if you ordered more than one to pick them all up.

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

Porter cleaning this week’s onions

WHAT’S IN YOUR SHARE THIS WEEK:

• Blueberries
• Strawberries
• Lettuce
• Walla Walla Onions
• Zucchini
• Beets
• Cauliflower

SOME SITES ONLY

• Broccoli
• Cherry Tomatoes
• Cucumbers
• Basil

This week’s new items!

BROCCOLI Wrap Broccoli loosely in a plastic bag & keep it in the veggie bin of your fridge. Don’t use an airtight bag, as broccoli continues to respire after being harvested & needs room to breathe. It will keep for over a week, but is firmest & tastiest if used within a few days.

Part of eating organically involves tolerating a few bugs on your produce. Broccoli sometimes comes with a few friends tagging along in its depths. Immediately before cooking, soak broccoli, head down, in cold, salted water for 5 min.  Any critters will float to the top for you to do with, as you like.

Broccoli can be steamed, stir-fried, or eaten raw. For salads or veggies platters, try blanching in boiling water for 1-2 min, then chill.  Add to soups and stews in the last 10-15 min. of cooking time.

CAULIFLOWER Cauliflower is best eaten soon after it is harvested but will keep for 1-2 weeks in the refrigerator if wrapped loosely in plastic.

Remove the outer leaves, rinse, and trim off any blemishes or brown spots. To cook florets, steam for 15-20 minutes; to cook the whole head, remove the core and steam for 15-20 minutes. (Overcooking will result in a strong odor and flavor. Stir-fry florets with other veggies; add to Indian or Asian curries; top steamed heads with lemon and butter or Parmesan cheese; serve raw with dip.

Chenoa washing your beets

WHAT WE’RE MAKING

CSA Member Barbara Smith Gillespie loves this recipe. It’s handed down from a dear friend of hers and she makes it every year…hope you enjoy it as well!

Strawberry Bread (makes 2 loaves)

Ingredients:

• Unsalted butter, for greasing pans
• 3 cups flour, plus more for dusting
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp. kosher salt
• 2 cups sugar
• 1 1/4 cups canola oil
• 4 eggs
• 4 cups roughly chopped strawberries
• 1/2 cup strawberry jam (optional)

Instructions:

1. Heat oven to 350 degrees. Grease 2 (9 x5 x 2 3/4″) loaf pans with butter and dust wth flour: set aside. Whisk flour, baking powder, cinnamon, and salt in a large bowl: set aside.
2. In a separate bowl, whisk sugar, iol, and eggs. Pour wet ingredients over dry ingredients and whisk until just combined. Stir in strawberries and pour batter into prepared pans. If using jam, spoon 1/4 cup over each long and using a knife, swirl jam into batter. Bake until golden brown and a toothpick inserted in the middle comes out clean, about 1 hour. Let cool for 30 minutes before slicing and serving.

Need to eat grain-free? Try making Cauliflower Rice or Couscous

Broccoli Caesar Salad is fresh take on broccoli and the classic Caesar

Marinated Cherry Tomatoes utilizes your tomatoes, onions and basil and is a versatile topping that stores well

Stay cool, stay hydrated, stay healthy and well-fed!

With gratitude,

Bronwynn, Linda and your Winter Green Farmers

Hello! Can you believe it’s the middle of July already? We sure can’t. But the corn is past knee-high so it must be true.

Thank you to everyone for continuing to follow safe social distancing and mask wearing. We are so looking forward to when we can see all of your smiles again.

The perfect social distancers at market

Don’t forget the first week of blueberry deliveries is this week. Your flats will be labeled with your name, so please double check you have yours, and make sure if you ordered more than one to pick them all up. The berries are plump and delicious, we had to make sure!

If you haven’t sent in your check for your berries, please do so this week. Those of you who are paying by card, we will be processing those payments this week.

If you need us to check how many you ordered, and for which week, or you need to make a card payment by phone, please give us a call at the farm, 541-935-1920.

The corn is knee-high, just like it’s supposed to be!

WHAT’S IN YOUR SHARE THIS WEEK:

• Blueberries
• Swiss Chard
• Romaine Lettuce
• Carrots
• Green Onions
• Radishes
• Zucchini
• Strawberries

SOME SITES ONLY

• Basil

This week’s new items!

GREEN ONIONS Green Onions, also known as Scallions, should be stored unwashed and wrapped loosely in a plastic bag. Put them in the refrigerator, where they will keep for a week. To keep green onions longer, chop off about three-quarters of the tender, green tips: the end closest to the root is less perishable.

You can eat the entire Green Onion. Use them chopped as a garnish, or use as a substitute for chives. Excellent in soups and stews, especially if added late in cooking. Grill, bake, broil, or stir-fry with a little oil to concentrate their sweetness and flavor.

The crew enjoying lunch together

WHAT WE’RE MAKING

This one is worth the trouble, and the trip to market to grab some tomatoes.

Tomato, Corn and Zucchini Galette

If you haven’t tried these summer staples together it’s time!

Strawberry Basil Avocado Toast

How to get your kids to eat their veggies: Fry them! These are a delicious treat for kids of all ages.

Mustikkapiiras (or Blueberry Yogurt Pie)

This is an old favorite from the Moosewood Cookbook collection. I make it every year when the blueberries are fresh, and then again in the winter, using the frozen blueberries saved for a special winter treat. It never disappoints!

We appreciate the feedback on how much you are enjoying your food and we love to see the photos of your creations.

Here’s to good eating this week!

Bronwynn, Linda and your Winter Green Farmers