2017 CSA ~ Week 9


Heat Wave!

Due to the extreme temperatures expected on Wednesday, we will not be setting up the Farm Stand at the Emmaus Lutheran Church this week! If you have not gotten in touch regarding an alternate delivery site this week, and we cannot get your share on the truck before our driver leaves today, then you will receive your share at one of our Friday delivery locations, at the Saturday downtown Farmers Market, or you can pick it up at the farm Friday-Sunday. Please call/email the farm to make arrangements. Thank you for understanding while we take care of our Market Crew and sensitive vegetables.


If  you were interested in reserving a flat of bulk blueberries, please get your order in to us as soon as possible. If you are a Tuesday/Wednesday pickup, we’ll need your order by Wednesday, August 2nd and if you are a Friday/Saturday/Sunday pickup, we’ll need your order by Monday, August 7th. The cost is $50 per 10# flat.


  • Beets
  • Cucumbers
  • Zucchini
  • Lettuce
  • Broccoli
  • Tomatoes
  • Walla Walla Onions
  • Blueberries
  • Strawberries


  • Eggplant
  • Cherry Tomatoes


Beet, Greens & Cheddar Crumble

Roasted Vegetable Galette w/Olives

Beet Tzatziki w/Beet Green Chips

Tomato Beet Salad

No Bake Summer Lasagna

Strawberry Blueberry Crumb Bars

“It’s gonna be a scorcher”! That’s what I heard, as I passed a couple of older gents chatting it up on the street in Eugene yesterday. In talking with folks in several conversations throughout the day I heard quess-timates of anywhere from 100 degrees to 111 degrees on Wednesday! Whatever the actual temperature turns out to be, it’s gonna be hot! We’re preparing here on the farm in every way that we can….the crew will begin at 6 am this week, drink lots of water, and wear copious amounts of sunscreen.


We’ve got shade cloth over the baby starts in the propagation greenhouse, and Farmer Chris spent some time today spraying a mix of clay and water on the field houses, to help diffuse the light and keep some of the heat out to protect the fragile plants within.

IMG_0452We’ll be harvesting all of the sensitive crops early, such as lettuce, other greens and strawberries, and then get the rest in as quickly as we can before the intense heat of the IMG_0461afternoons. Those who will be doing the washing will get a small respite from the heat, although most of that is done outside and will still be in the direct sunlight. There really isn’t any escaping it….farm work is done in the weather, be it pleasant or drastic. Still, I do have to say,  if I had a choice…I’d rather be out there with dirt on my hands, and breathing in the sweet smell of freshly harvested crops, then in the still, stuffy office. We all have our tasks to perform, and this amazing crew does it with smiles on their faces, a skip in their step, and continued love for this earth, and the food they are preparing for you all. Hail farmers, as their sweat salts the land!



This week we would like to feature Farmer Adelaide! Ade isn’t our youngest farmer this year, as Farmer Porter (age 9) claims that title, but she’s next in line. She is the niece of owners Chris and Shannon Overbaugh, and asked to come help on the crew this season. She learned very quickly to harvest and process all of the veggies, and has been a definite asset to the crew this year. She’ll be departing in the next few weeks, to head back home to Colorado to finish her Senior year of High School. I asked her to write a little bit about herself to share with you, and she presented me with a lovely finished essay this morning! I will let Adelaide tell you about herself in her own words:

“On May 25th I sat in room L208, watching unenthusiastically as a paper airplane periodically saluted a teacher’s turned back, as the clocks hands grazed 2:50 pm for the last time of my Junior year. I greeted the summer on May 26th by waking up early to go for a run, and later biked to the gym because I MUST stick to the schedule I have created for my self,  and I absolutely HAVE to get into prime shape to be a varsity runner for the
FCHS Cross Country team this upcoming fall. Coach had instructed me to run 6 days a week, at least five miles a day and by God I would do it. On May 29th I ran the Boulder
Bolder 10K. Kicked BUTT with a 7:15 minute-mile. Best yet. I ate eggs and veggies for breakfast. Sure, I wanted pancakes but sugar isn’t good for you and you can’t be the best high school runner if you have diabetes!
On June 1st, I bought Carhartts and carefully folded a select pile of clothes to wear for the rest of the summer. I barely squeezed the stack into a single teal duffle bag, older than myself. I trimmed and filed my nails on June 4th, and then with pungent acetone, I scrubbed them completely clean of the electric blue polish which I had, a week prior, meticulously layered on to perfectly rounded nails, as bad pop music played from the tinny speakers of my blue iPhone.
On June 6th, at 10:43 am, I eagerly placed my iPhone, with an electronic boarding pass, onto the Delta kiosk and felt a gentle breeze as I walked through a carpeted tube. The plane left Denver, Colorado at about 11:30 am and at 2:30 pm, I was in Eugene. The trees are bigger and greener here and the mountains look like they were given a hasty buzz cut by careless loggers.
On June 7th I ran 5 miles because, well, I had to. I later planted sweet potatoes.
My first farm task left my fingernails ugly, and hot with pain, as dirt pushed
them away from the base of my nail bed. The next day I met the rest of the Winter
Green Farm crew. We transplanted squash, leaving my fingernails even more abused. My
body was exhausted and I just really didn’t want to run. I was disappointed in myself. I’m supposed to run every day! I was so tired. My knees hurt. For dinner, I ate A LOT!
June 9th – Goodness! Farming works up an appetite! By Friday, food tasted so good. My ugly fingernails become a badge of honor. Yesterday, my hand gripped the hot metal edge of a truck bed and my body bounced with each crater on our rocky path. A scuffed blue bin, swollen with zucchini, propped up my back and I closed my eyes. With a deep inhale of dusty air, I smell sulfuric onions and cows, sweaty farmers and sunscreen. My fingernails no longer hurt. I haven’t run in 6 days. That’s Okay.
I’m proudly exhausted from 11 hour days, from 1,000 bunches of carrots, from waking up at 4:30 am to feed Western Oregon. I’m not sure exactly when, but I fell in love. I’m in love with tacky hands coated in green tomato resin, the gentle, scratching sound soft soil makes as a little hole is dug for a young plant. I love laughing in the fields, and the methodic snap, snap of dewy kale stems being gathered into purple, green pom poms. I love sweat, which drips from my nose as I enthusiastically scrape stubborn weeds from dry ground with a strong hoe. I love dinnertime, when I can taste my work and nourish my strong body.”
Thanks Ade, for sharing the season with us….it’s been a joy and a pleasure for us all! Maybe we’ll see you back again next season……
We hope that you all have a wonderful week ahead, stay cool and hydrated and of course, enjoy your veggies!
Linda and all of your Winter Green Farmers

2017 CSA ~ Week 8



BLUEBERRIES! Not only will you have Blueberries in your share this week, but we’re taking orders for bulk Blueberry Flats. We’ll need to have your order by August 2nd for Tuesday/Wednesday delivery the following week (August 8th & 9th) and we’ll need to have your order by August 8th for Friday, Saturday and Sunday delivery (August 11th, 12th & 13th). The bulk flats order will be a one time event so be sure to get your order in by the dates recommended above.

STRAWBERRIES! We are ready to begin taking bulk flat orders for Strawberries as well. We will begin offering them next week and most likely be able to accommodate 10-15 flats per week. We will take your orders  on a first come/first serve basis. We will keep filling orders weekly for you as the berries allow.


  • Blueberries
  • Kale
  • Lettuce
  • Cucumbers
  • Basil
  • Carrots
  • Strawberries


  • Cherry Tomatoes
  • Broccoli
  • Zucchini



Berry Shortcakes w/Whipped Cream Cheese

Blueberry Dutch Pancakes

Blueberry Blintzes

Zucchini Rolls w/Goat Cheese & Mint

Zucchini Latkes w/Parmesan, Pine Nuts & Basil

Cold Sesame Noodles w/Broccoli & Kale


Welcome to the week! We’re excited to offer Blueberries in your share this week, and as with many things this season, there is a story to go with them.  We had plans to work with a local grower this season, and have been checking in with them weekly for the last few weeks to see when they would be available. After hearing “next week” for several weeks, we learned on Friday that they would not be able to supply us with our berries this season after all! As you can imagine, Friday afternoon was spent searching for a local source and we were finally able to source berries on such short notice. This week, your berries will be coming in plastic clamshells, which we wish wasn’t the case, but we were just happy to be able to have some for you! Next week we will be back to the paper hallox pint containers.

We will be able to offer bulk flats to members, and they will be delivered to your delivery locations the week of August 7th through 13th. You will need to have your orders in the week before (August 2nd for Tuesday/Wednesday delivery the following week & August 8th for Friday, Saturday & Sunday delivery). We will only be offering bulk flat delivery in this one week time frame.


We’re all so proud of young Winter Green Farmer Alden Overbaugh! He rocked it at the Lane County 4H Fair this year, taking 1st in both of his Breeding and Marketing classes for his sheep, and being awarded the Grand Champion at the Auction Fair….way to go, Alden! I heard a rumor he is aspiring to thoughts of attending the State Fair…stay tuned!


Last week we were pleased to share a Field Trip with the YMCA Youth Development summer STEM program. This year the Eugene YMCA is offering two weeks of STEM camp for girls! (STEM stands for Science, Technology, Engineering and Math.) Studies have shown that while jobs in the STEM fields are the steadiest growing area of employment, only 25% of high school graduates in the US are ready to take college classes in science and mathematics, and even fewer college graduates are qualified to step into those jobs.


This is particularly prevalent among girls and underserved populations. At the YMCA, they firmly believe that there is no better way to engage youth in lifelong learning and interest in these fields than by making it fun! This week camp is all about engineering, the environment and how we are all connected. (How do humans impact the earth and how can they take better care of it? What kinds of careers exist in this area? Etc.)


Jeremy and I introduced the farm to the young women on a hayride, and shared with them all of the ways that Winter Green Farm works hard to be sustainable and make as little impact on the earth as we possibly can. They asked lots of great questions and it was fun to share their enthusiasm about growing healthy organic food. We finished off the visit with a walk up to the propagation greenhouse, and snacking on some berries.

If any of you would like to learn more about the  STEM program, or possibly even donate to their program, contact Amber Alexander, the Youth Development Coordinator at the YMCA in Eugene….541-686-9622.
Crop-Up Dinner Series & Market Showcase 
Next week, on August 2nd, we’re thrilled to be attending the Crop-Up™Dinner Series & Market Showcase created by the Oregon Department of Agriculture and Oregon State University. The dinner series has been designed to increase awareness of the bountiful diversity of Oregon Specialty Crops including fruits, vegetables, tree nuts, dried fruits, and nursery crops. The 2017 Crop-Up™ Dinners are being held at various sites in Oregon central to local Specialty Crop Growers and processors.
This Crop Up Dinner will be held at The Bethel Farm.  The Bethel Farm is a 3.5 acre farm located between Kalapuya High School and Prairie Mountain School in Eugene, OR.  The farm is the result of the Bethel School District staff and students’ thoughtful planning

and hard work, and also due to the generous support of the Oregon Community Foundation.

The first farm season was Spring of 2016 when they grew approximately 4000 pounds of vegetables for the local Bethel community, and school district cafeterias.   A crew of student workers, along with the help of principal Stefan Aumack and other staff, built a 40×60 cedar barn on the site.  The barn is used for processing vegetables, seeds, and as an educational classroom, and where the Crop Up dinner will be held next week.

Come join the fun if you can and dine on delicious dishes built around Oregon’s Specialty Crops grown in the local regions surrounding each dinner site. Dinner Tickets cost $20 per person and include access to the market showcase and dinner.  For those members who live on the Coast, there will be a Crop Up Dinner in North Bend on August 17th.
We hope that you all enjoy a wonderful week ahead….
Linda and all of your Winter Green Farmers


2017 CSA ~ Week 7



  • Collards
  • Beets
  • Lettuce
  • Carrots
  • Cauliflower
  • Zucchini
  • Strawberries


  • Broccoli
  • Cherry Tomatoes


Gumbo Z’Herbes

Pasta w/Cauliflower & Collards

Root Vegetable Stew with Herbed Dumplings

General Tso’s Cauliflower

Sicilian Cauliflower Pasta

Sweet & Sour Strawberry Semifreddo w/Black Sesame Seeds

I actually really love working on the farm….my commute is only 4 miles, and when I turn into the driveway, I am greeted by such a majestic view that I feel blessed every day! Such a gorgeous place to spend my days. That being said, today was even more glorious than usual…..the sun is shining, the day was warm but not too hot, there is a cool breeze blowing. Doesn’t get much better than this!

It was too nice to spend the whole day in the office, so I decided it was a good day for a farm walk….hey, why don’t you come along with me! We’ll see how things are growing, and maybe we’ll make a little game out of it….I’ll show you pictures, and you see how many of the vegetables you can recognize! Ready….let’s go!


#1 ~ Hint: These grow underground and come in all shapes and sizes!


#2 ~ Hint: This veggie looks sort of alien but is very versatile, used in dishes from soups to salads


#3 ~ Hint: This is the flower of this veggie, and can be eaten as well!


#4 ~ Hint; this veggie makes a dish that is a classic for Thanksgiving dinner!


#5 ~ Hint: The name of this veggie reminds you of a chicken, but they’re not related in any way! 


#6 ~ Hint: This veggie should be able to hear!

I had such a good time walking around the farm today, and I enjoyed being able to mingle with the crew while they harvested your veggies….


Chad, Erik, Kiegan and Kevin harvesting strawberries for you….we may have to weigh them on the way out of the field!


Shenoa, Jeremy, Josh, Kyle & Jesse bunching carrots in the field….we often wonder how many times these carrots will be handled from seed to table!


This is a cover crop we grew this year called Phacelia tanacetifolia. It’s also a crop that bees love! Its quick to grow and flower, and is listed as one of the top 20  honey-producing flowers for honeybees and is also attractive to bumblebees. Because it flowers abundantly and for long periods, it can increase beneficial insect number and diversity, and provides high quality nectar and pollen.


This is another beautiful field of a cover crop called Buckwheat…we use it to nourish our fields, and also to attract pollinators…the bees love it and I wish you could have heard the hum from all of the bee activity in the field today.

Thanks for taking a walk with me today around the farm….if you ever want to do so in person,  you’re welcome to! We might not always have time to give you a full on tour, but you’re welcome to walk around and enjoy the beauty and to see how your food is growing.

Hope you have a great week, and of course, enjoy your veggies!


PS…..Did you guess what veggies were in the pictures?

Answers: #1-potatoes, #2-celeriac, #3-zucchini, #4-green beans, #5-eggplant, #6-corn

2017 CSA ~ Week 6


The blueberries are sizing up and they should be ready for harvesting very soon…I’ll talk with Blondies’ Berries on Friday morning to see when they will be available for us to include in your shares…..she will also have some bulk berries available in early August and though out the month. If you would like to order flats of blueberries, call/email the farm office to get on the list!


  • Carrots
  • Swiss Chard or Kale
  • Lettuce
  • Spinach
  • Green Onions
  • Strawberries


  • Cabbage
  • Zucchini


Savory Feta Baklava

Lentil & Swiss Chard Soup

Spicy Chard with Ginger

Kale-Apple Smoothie

Roasted Carrots w/Tumeric and Cumin

Spinach & Potato Dumplings w/Cold Tomato Sauce

Strawberry Bread


Member Elisa wrote in to share this idea with you all:


Hi all!
This is my first CSA although I’ve been a gardener & veg head for many years. I’d like to share an alternative to composting vegie scraps-make a rich vegie broth instead. The broth can be used as soup stock, to cook grains, beans or any recipe that calls for broth.

Use a plastic zip bag while your preparing food – toss cabbage & lettuce cores & outer leaves, tough stems from kale, collards & the like (I eat chard stems), onion skins & ends, carrot tops, anything you might otherwise compost into the bag-no need to wash or process. Keep in the freezer until you have saved 2 or 3 bags full. Place veggie scraps in a large pot ( a stock pot is ideal), cover with water, bring to a boil, turn down heat and let simmer several hours. Salt the broth to taste while cooking if desired. Strain & use immediately or once cooled, freeze in plastic containers, ice cube trays or canning jars depending on how much you may use at a time. Defrost before use. Put cooked veggie scraps in the compost.

What a glorious weekend! We’re excited for another spectacular week ahead as well….loving this warm, sunny weather and so are the veggies!

Life is settling down to a rhythm on the farm now….harvest days, delivery days, project and transplanting days, market days….everyone knows what they’re doing each day, and for the most part, the schedule is able to be kept. There are always a few little monkey wrenches thrown into the mix, but that’s life, and farm life especially it seems. From the majority of the feedback we’re receiving, you have been happy with your veggies and for that, we are happy!


This season we offered a drawing for anyone who donated to our Financial Assistance Program and I’ve finally gotten around to picking the winner of the drawing! Debbie McVicker of Florence is the winner this year…congratulations Debbie! We would like to thank all of you who so generously donated to our fund. Each year there seem to be more and more folks in our community in need of help in some way….we are happy to be able to help with offering fresh, healthy, wholesome veggies to support those in need. We couldn’t do this great work without your help! While the farm does donate a portion of member fees into the fund, there never seems to be enough….that’s where you come in, and we are so grateful. We raised  a little over $7000 this year and were able to donate 5 shares outright to Womenspace Transitional Program,  as well as help thirty-one additional families receive assistance in some way.

Here is what some of those members have to say…..

“I am so very grateful to the Winter Green Farm CSA members who generously gave to the Financial Assistance Fund. This assistance has made it possible for my family to enjoy the wonderfully delicious, fresh produce and fruits of the season that Winter Green provides. We are loving finding new and healthy recipes to use for our weekly bounty from the Winter Green CSA. It has improved our diets in so many ways, having lots more salads and greens in our diet is just but one advantage! It is a treat to look forward to our weekly share. All of you have made such a healthy difference in my household, thank you for that!! It feels really good to be part of a community that helps others in this way.” Kimm

“This is a letter of appreciation for giving me a grant this summer to help me and my partner afford to continue our CSA with Winter Green Farm for the second year in a row.  We lost our housing last fall and were uprooted facing a more challenging housing market. I have not had health insurance since 1995, food is my insurance policy.  Supporting my local organic farmers is not only for my health but for the health of this planet and to help support the real work of life…..growing food.
 I have been promoting Winter Green Farm to all my friends and community members in hopes they will join in and support local organic farms and food.
Many thanks!!!!”   Mindy
“We are a fourth year Winter Green CSA member family.  We love supporting this local farm (I have a sister who is an organic farmer in Idaho and I know how much sweat and love go into every single plant) and we love cooking fresh veggies and fruits all season long.  We are both teachers and this year we brought our first baby into the world.  We are so in love!  She was born in December so is now 6 months old and growing fast.  Papa took 4 weeks of unpaid leave and mama took 12 weeks of unpaid leave to help us bond with our new daughter and recover from the birth.  Her first taste of solid food was a lick of a strawberry from our first week’s CSA share.  We are so grateful to be able to partake this year, we most likely would have had to cut this from our budget due to the unpaid leave, but with the financial aid we were able to swing it.”   Betsy
This week I’d like to introduce you to Megan Orion. She has been a member of the farm sine 2012.  I first met Megan more than 20 years ago when I studied Midwifery with her mother Joni Dawning. Since that first meeting she has grown into an amazing woman. She is not only a wife and partner to her husband Ben, mother to 2 gorgeous children, June & Hero, but also runs her own business. She was a massage therapist for many years, and now has transitioned into Health Coaching. Megan helps members of the community adjust their lifestyles toward healthier eating and exercise. She wrote a book that she is willing to share with us (and 3 more are on the way!). It includes recipes which are really meant to be used during a five-day “reset,” or as part of a cleanse that she leads a few times per year, but most of the recipes also can be enjoyed on their own, anytime. To download the book just follow this link    Thanks for sharing Megan!
If there is anything you would like to share with your fellow members, please do! We hope that you all have a wonderful week ahead, and of course, we’re thrilled that our veggies can be part of it all!
Linda and all of the Winter Green Farmers


2017 CSA ~ Week 5



If your supply of organic Strawberry Spread or Tomato Sauce is running out, we do have more to offer! We can send it along with your next delivery….the cost of the Strawberry Spread is $4.75/jar and $50 for a case of 12 (they are 10 oz. jars). The cost of the Tomato Sauce is $7.50/jar and $85 for a case of 12 (they are 28 oz. jars.) All of the ingredients are organic, and we co-pack with our local Sweet Creek Foods!


  • Beets
  • Napa or Green Cabbage
  • Spinach
  • Collards
  • Green Onions
  • New Potatoes
  • Basil
  • Strawberries


  • Broccoli


Spaghetti w/Collard Greens & Lemon

Chicken, Collard Greens & Sweet Potato Stew

Dani’s Decadent Beet Brownies

Beet, Cheddar, & Apple Tarts

Potato, Spinach, & Red Pepper Frittata

Roasted Mushroom & Potato Salad

Happy Fourth of July!

While we are working today, we’re so happy that you all have the day off (well most of you!). Hopefully our veggies will play into your BBQ feasts, and if not today, through out the week ahead. Enjoy your day, and the fireworks tonight….be safe!


Emma, Jeremy & Kelly modeling the new shirts?

Look what we did! We have some new Winter Green Farm shirts….we have lots of styles, colors, and sizes. The adult T-Shirts are $15 and the Youth and Toddler sizes are $12. You can either call/email the farm to order, and we’ll deliver them with your CSA Share. Here is a list of what is available for you:

Ladies (either fitted as shown above or standard T-Shirt style) in Small, Medium & Large Fitted comes in Chocolate, Purple, Moss, or Natural and the Standard in Green or Maroon

Men’s come in Small, Medium, Large or Extra Large (larger sizes can be ordered)   Available in Chocolate, Green, or Slate gray

Youth sizes are Small, Medium, & Large in Chocolate, Green, Blue & Yellow

Toddler sizes are 4 & 6, and come in either Pink or blue


I know we have featured with Steve Knox in previous Blog’s, but he’s doing such cool things I wanted to share them with you all. Steve has been with us on the farm since 2010. He started out as harvest crew, learned to manage a Farmer’s Market (currently he runs the PSU Farmers Market in Portland), and now helps to run the Farmers Market harvest crew. He has grown so much though the years, and is an amazing asset for the farm. He always has a smile on his face, and a go to attitude….he can make it happen!!


He stared raising broiler hens several years ago, but this year has stepped it up a notch. Last year he purchased a piece of land outside of Walton that is just over 7 acres and calls it Fog Hollow Farm. He and his partner, Terah, raise laying hens, broiler birds and some  sheep on the land. Their plan is to offer local pasture-raised chicken to the southern Willamette Valley and Oregon Coast. The strive to keep everything as local and sustainable as possible.  That means sourcing locally, supporting small family businesses, minimizing use of fossil fuels, and doing their part to encourage a vibrant and healthy local food system.


Their chicks are purchased from a 4th generation family-owned hatchery in Tangent, OR.  Once on farm they are given access to fresh nutritious pasture everyday. The fields are never sprayed with any pesticides, herbicides, or synthetic fertilizers.  In addition to all the grass and bugs they can eat, their broiler birds are given a ration of corn/soy/GMO free feed milled by a small farmer-owned mill in Brownsville, OR. All the raw ingredients used in the feed were grown right here in the Pacific Northwest. Once the birds have reached a healthy weight of 3-6 lbs they are taken to a small, family-run business in Sutherlin, OR to be processed and packaged for sale.

If you are interested in sharing in Steve and Terah’s harvest, either the meat birds or some of their eggs, you can email them at foghollowfarmllc@gmail.com, call them at  406-208-7775, or visit their website.

We sure hope you all enjoy your veggies this week!

Linda and all of your Winter Green Farmers

2017 CSA ~ Week 4



The July 1st monthly payment will be occurring this weekend. If you’ve set up a recurring payment with your debit or credit card, and any of your info has changed, please try to get in touch before the end of the week, so we can update your info and avoid a declined transaction….your effort on this will be much appreciated!

Next week is the July 4th holiday! We will be delivering CSA Shares as usual next Tuesday and Wednesday. If you have travel plans and will not be available to receive your share, please contact the office sooner than later to make arrangements, and learn what your options might be.


  • Carrots
  • Kale
  • Lettuce
  • Spinach
  • Swiss Chard


  • Napa Cabbage
  • Dutch Cabbage
  • Broccoli
  • Strawberries


Spinach & Ricotta Ravioli

Mushroom & Spinach Italian Style

Tortellini in Broth w/Swiss Chard & Pecorino

Sausage & Swiss Chard Strata

Sweet & Sour Roasted Napa Cabbage Wedges

Kale Slaw w/Red Cabbage & Carrots

Welcome to the week and let’s say goodbye to June! We sure had a mix of weather during the course of this month….rain, cold, rain…and then hot, hot,hot! While we sure enjoyed the switch to sunshine and warm weather the past week or so, the crew is enjoying a bit of repreive with this front that has rolled through. Still no rain gear needed, but not as much sunscreen either….


Hay crew Erik Dietz, Jeremy Mixon, Josh Pitney & Adam Lee braved the heat last weekend to bring in over 600 bales of hay for the farm. Wali Via, Jack Gray and Jackson, a  Rogue Farm Core intern at Organic Rednecks Farm,  are missing from the hay crew photo.

This past weekend our crew worked to bring in the hay for the farm. They brought in over 600 bales of hay! Most of it will be used for bedding for the cows in the barn this winter, and some will go to the Via’s horses, and to the Overbaugh’s sheep. The high temps made the work challenging, but the crew worked together in good spirits. The crew in the photo not only work together, they play together too! After several years of sharing time on the farm, they all realized their shared love for music, and formed the Odd Fellows Picnic band. They have been recording some of their songs of late, so keep your eyes and ears open to possibly hear their music around town in the days to come.


Andrea and Kevin bagging up your spinach

This week you’ll all be receiving a nice bag of Spinach…it’s so sweet and delicious! My daughter, Michelle, just visited for a few weeks, before heading off to sail across the Atlantic Ocean to Ireland with her Dad, on the sailboat that she was raised on. They won’t have refrigeration, or lots of room for food storage, so we spent some time dehydrating greens for her. They will store easily, and be a nice to a meal at sea.

There are plenty of ways to used dehydrated greens even if you’re not at sea! One of my favorite ways to use them is in smoothies, where the strong taste and color of berries makes them invisible.  I also put the greens into soups, stir fries, & casseroles, as well as into omelets, frittatas and quiche.

I thought I would share some dehydration ideas with you this week, since you have several types of greens in your share. There are so many ways to dehydrate veggies! A lot depends on the type of dehydrator you have, or whether you use your oven….I’ll just share basic info and you can experiment to adapt to the method you have at hand. There are also many types of dehydrators, and if you don’t have one, you might try the local thrift shops to find one to see if dehydrating is for you before spending money on a new model.

I like to use the darker greens and keep them separated, keeping Kale in one jar or vacuum seal bag, Spinach in another and so forth. I just wash the greens well, and let them dry on a towel, or use the towel to dry them off. I like to use smaller pieces, so they fit well into the dehydrator and store well. I usually tear the greens off the rib of the Kale, Swiss Chard or Collards, and compost the ribs.


I layer the greens in my dehydrator and use the Herb setting (each dehydrator is different, so see what is recommended for yours as far as temperature and timing). How long they stay in will really depend on a lot of things such as the temperature in your house, the humidity levels and the greens you are dehydrating. You want to dehydrate your greens until all of the water is removed; they should be crisp and crumble easily.

Once dry, you can store the greens in mason jars for daily use, or vacuum seal bags in the freezer for long term storage. You can either crumble the greens to create a smaller size, or you can leave the leaves whole and package and seal them.  This allows you to rehydrate them in a bit of hot water and then add them to lasagna, egg dishes and more, just like you would fresh greens.

Happy dehydrating! Please feel free to share your favorite techniques or recipes with us!

Hope you all enjoy the rest of your week, and the weekend ahead…..and of course, your veggies!

Linda and all of your Winter Green Farmers


2017 CSA ~ Week 3



Hallelujah! The clouds have broken, and the Sun is shining on us once again….we want to thank you all for your patience in waiting for the veggies to catch up. A few new members have been wondering when the boxes will begin to fill up! We farmers can do all of the prep work such as seeding, watering, hoeing….but then it’s a waiting game for us as well, when the weather is not in our favor.

When we started our CSA program 26 years ago, the farmers made a conscious decision to create a program that reflected what grew naturally here in our area. Another conscious decision was to grow as sustainably as possible, which meant not covering the farm with plastic greenhouses, to rush growth of crops. We honor the earth by doing so, and trust her to supply us with the best fruits & vegetables in return. Thank you for supporting our farm, and in effect, supporting our philosophy and mission. Rest assured that we are doing all we can to fill your boxes each week with the most delicious and nutritious food possible, and soon you’ll be amazed at the abundance you will receive!


  • Lettuce ~ 2 heads
  • Carrots
  • Kale or Swiss Chard
  • Strawberries
  • Strawberry Jam


  • Fennel
  • Dutch Cabbage


Carrot Ribbons with Sesame

Carrot Tea Cake w/Cream Cheese Frosting

Gingered Carrot & Kale Ribbons

Sicilian-Style Carrots

Sautéed Swiss Chard w/Parmesan Cheese

Kittencals Famous Coleslaw 

Finally!!! The sun has arrived….the crew was all smiles today as we began the day without rain gear…first time in a while! By the time the sun got really warm, it was time to wash greens and empty harvest bins, and prepare for the delivery tomorrow….let’s hope this is the start of a long stretch of warmth! Of course with the warm weather comes earlier start times so we can get the fragile crops in early….a small price to pay.

The Sun has also arrived just in time for the Summer Solstice, which will occur in our area tonight, at about 9:24pm. I used to think that the Summer Solstice occurred when the Earth was closest to the Sun but have learned it’s the opposite. The Earth is actually farthest from the Sun (called the Aphelion point) during this time of the year.

Illustration image
June Solstice (Ill. not to scale).

The Earth’s distance from the Sun has very little effect over the Seasons on Earth. Instead, it is the tilt of Earth’s rotational axis, which is angled at around 23.4 degrees, that creates seasons.

The direction of Earth’s tilt does not change as the Earth orbits the Sun – the two hemispheres point towards the same direction in space at all times. What changes as the Earth orbits around the Sun is the position of the hemispheres in relation to the Sun – the Northern Hemisphere faces towards the Sun during the June Solstice, thus experiencing summer. The Southern Hemisphere tilts away from the Sun and therefore enjoys winter during this time.

Many cultures have been celebrating the Solstice’s (Summer and Winter) since ancient times. The date of the June Solstice was used as a marker to figure out when to plant and harvest crops. Some historians point to the Stonehenge, a prehistoric monument in Wiltshire, England as evidence of the fact that ancient humans used the June Solstice as a way to organize their calendars. Some believe that Stonehenge’s unique stone circle was erected around 2500 BCE in order to establish the date of the Summer Solstice. Viewed from its center, the Sun rises at a particular point on the horizon on day of the June Solstice. Some theories suggest that the builders of Stonehenge may have used the solstice as a starting-point to count the days of the year.


In ancient China, the summer solstice was observed by a ceremony to celebrate the Earth, femininity, and the “yin” forces. It complemented the Winter Solstice that celebrated the heavens, masculinity and “yang” forces. According to Chinese tradition, the shortest shadow is found on the day of the Summer Solstice.


In ancient Gaul, which encompasses modern-day France and some parts of its neighboring countries, the Midsummer celebration was called Feast of Epona. The celebration was named after a mare goddess who personified fertility and protected horses. In ancient Germanic, Slav and Celtic tribes, pagans celebrated Midsummer with bonfires. After Christianity spread in Europe and other parts of the world, many pagan customs were incorporated into the Christian religion. In parts of Scandinavia, the Midsummer celebration continued but was observed around the time of St John’s Day, on June 24, to honor St John the Baptist instead of the pagan gods.

In North America, some Native American tribes held ritual dances to honor the Sun. The Sioux were known to hold one of the most spectacular rituals. Preparations for the event included cutting and raising a tree that would be considered a visible connection between the heavens and Earth, and setting up teepees in a circle to represent the cosmos. Participants abstained from food and drink during the dance itself. Their bodies were decorated in the symbolic colors of red (sunset), blue (sky), yellow (lightning), white (light), and black (night).

In northern European countries like Sweden, Denmark, Norway and Finland, Midsummer is a festive celebration. When the summer days are at their longest, and in the north it is the time of the Midnight Sun, festivals generally celebrate the summer and the fertility of the Earth. In Sweden and many parts of Finland people dance around Maypoles. Bonfires are lit and homes are decorated with flower garlands, greenery, and tree branches.


Some even celebrate the start of summer with sun salutations amid the urban bustle of New York City. Solstice in Times Square, a day-long yoga event now in its 13th year, begins at 7 a.m. on the solstice and continues until just before sunset. Adding to the excitement, the day has also been named International Day of Yoga by the United Nations General Assembly. Not in New York? Participate remotely via the event’s live webcast!

No matter how you choose to celebrate the Solstice this year, we hope you have a lovely time, and we hope our veggies are included!

Linda and all of  your Winter Green Farmers