2019 CSA Share ~ Week #3


“A recipe has no soul….you, as the cook, must bring soul to the recipe.” Thomas Keller



These are the folks who lovingly harvest, process and pack your fresh veggies from week to week! Front row left to right: Porter, Linda, Adelaide, Jesse, Hayley, Erin, Jordan, Jimi  Back row left to right: Ayla, Amy, Shenoa, Alden, Chris, Shannon, Maggie, Steve, Josh, Jeremy and Levi. I’ll be sharing some of their stories with you as the season progresses!


  • Beets
  • Lettuce ~ Green Butter
  • Kale ~ Red Russian
  • Carrots
  • Fennel
  • Napa Cabbage
  • Walla Walla onion


  • Peas
  • Strawberries


Beet Pickled Eggs

Rosemary Beet Phyllo Bites

Asian Stuffed Cabbage Rolls

Pea & Carrot Soup with Rice

Beet and Apple Salad

  • 4-5 medium beets,cooked, cut in cubes
  • 1 Large granny apple, unpeeled, cut in cubes
  • 1/4 Cup slivered red onion
  • 1 Tbsp canola oil
  • 1 tsp balsamic vinegar
  • 1/4 tsp salt
  • 1 tsp Dijon
  • 1 Tbsp shallots, minced
  • 1/4 tsp sugar or honey

Brown onion and toss beets, apples, and red onions together in a medium-sized bowl. Mix remaining ingredient to create the dressing. Pour over vegetables, toss, and chill.        Serves 4.

I hope you all had a wonderful past weekend! There seemed to be so much going on everywhere…Shannon and Chris Overbaugh, your farmer/owners, moved into their new home on the farm! Jack and MaryJo, who started the farm almost 40 years ago, raised their family here. Now that all of their children are grown and gone, they decided to downsize and have been building their new home on the South end of the farm land for the past year. Chris and Shannon have taken over the original farmhouse, and are so excited to finish raising their family here. Best wishes to them all as they start their new adventures in their new lodgings.


I had a wonderful weekend, hosting the wedding of my step son Lucas, who married his sweetheart Margaret, on Saturday. After many, many months of hard work to prepare the site, we couldn’t have asked for a more perfect day to invite over 170 friends and family to our home to celebrate their union…may their lives together be just as perfect!


Beets! Your Beets and greens will stay fresh longer if you remove the beet greens, wash and store in a refrigerated plastic bag.  Store the unwashed roots in an unsealed plastic bag in your vegetable drawer.  Beets will last up to two weeks; the greens will need to be used within a few days after harvesting.

Beet greens are a delicious and healthy vegetable on their own; steam or sauté them like spinach or use raw in salads, they are also great lightly stir-fried. Beets do not need to be peeled, just scrub clean before using (there are many trace minerals just below the skin).  Skins can be slipped off after cooking.

Beets are delicious raw or cooked.  Try them grated raw on sandwiches and salads. They can be steamed, roasted, or cooked in soup or stew.


The Fennel are so lovely this year! Fennel is a type of flowering plant that belongs to the carrot family and has been used medicinally in many cultures. It has traditionally been used for increasing the flow of breast milk, to promote menstruation, to ease childbirth, to control obesity, and to increase libido. Fennel tea is often used for detoxing and aiding digestion, as well as calming bloating, upset stomach, heartburn, or soothing a sore throat. Fennel has a sweet taste that resembles the flavor of anise and licorice. Leaves have stronger taste than bulb. Fennel is rich source of dietary fibers, vitamins C, B9 and B6 and minerals such as potassium, manganese and phosphorus. It’s also used to make Absinthe, along with wormwood, and anise.

One study of 125 colicky infants found that fennel eliminated or significantly improved colic in 65 percent of those treated with a fennel seed oil emulsion. Fennel tinctures, tea, and essential oil mixed in with a carrier oil and applied to the stomach or chest are also common natural colic treatments.

To store, wash Fennel bulb and store in plastic bag in refrigerator, wrapping delicate leaves in moist paper towel, for up to 2 weeks. Fennel can be eaten raw, baked, steamed or sautéed. Tops can be used as a garnish or added to soups at the end. Use the tops as a substitute for dill.


Napa Cabbage is cleverly packaged. Just stick dry, unwashed cabbage in fridge. The outer leaves may eventually get floppy,, but you can remove & discard them to reveal fresh inner leaves. Cabbage can keep for a month,, but once cut, store in a plastic bag.

Rinse cabbage under cold running water just before use. Peel away outer leaves (if necessary) & cut cabbage in half through stem end. Lay flat & quarter it, again through stem end. Balance each section upright & slice away triangular core exposed at base. Then, chop, sliver or grate quarters.

Use raw cabbage to make coleslaw or sauerkraut. Stir-fry or braise until slightly browned. Use steamed or boiled cabbage leaves to wrap rice or meat fillings.

We hope that you all have a fantastic week ahead and we’re happy to know that our food will be part of it…enjoy!

Linda and all of your Winter Green Farmers


2019 CSA Share ~ Week #2



The first delivery went very well…..a few mixups and missed boxes, but for the most part, it was smooth sailing. Thank you all for being timely in picking up your shares, and communicating when there was an issue. This week is supposed to be a bit cooler, which is good news for boxes sitting outside after delivery.

Wild Child Flower Company is still accepting members for their flower CSA….pick up will begin in July at our Farm Stand on Wednesday, and there are other locations as well! To To enjoy a lovely bouquet each week, click on the link above to see the details, or give Sara Davies a call at 541-953-1277 to reserve your share.


  • Pac Choi
  • Lettuce ~ Red or Green Butter
  • Curly Kale
  • Carrots
  • Snap Peas


  • Basil
  • Radishes
  • Spinach
  • Strawberries


Stir Fried Pac Choi w/Ginger & Garlic

Curly Kale w/Caramelized Onions

Lime Basil Pie

Pasta w/10 minute Pesto

Sugar Snap Peas w/Garlic

Spinach Frittata

Sesame Soy Pac Choi

  • 1 Pac Choi
  • 2 Tbsp peanut oil
  • 1 Tbsp ginger, fresh or ground
  • 1 Tbsp roasted sesame oil
  • 2 Tbsp soy sauce
  • 2 Tsp rice vinegar
  • 1 tsp sugar
  • 2 Tbsp sesame seeds
  • 1/2 cup stock, veggie or chicken
  • salt & pepper to taste

Thinly slice Pac Choi leaves and stems. Keep separate. Heat peanut oil in a large pan. Add stems and stir fry for about 5 minutes. Add ginger, garlic and stir fry briefly. Add leaves, stock, sesame oil, soy sauce, vinegar, sugar and salt & pepper. Cover, reduce heat and simmer 5-8 minutes longer. Remove cover and sprinkle with sesame seeds. Increase heat and cook until excess liquid evaporates (2-3 minutes). Season to taste.           Serves 4

Welcome to the second week of delivery, and also the week of  Summer Solstice. Summer officially begins this Friday at 8:54 am in our area, although with the warm temps we’ve been experiencing of late, it feels like summer has already begun. Having the “longest day of the year” on a Friday ensures a great start to the weekend. Hope you enjoy every extra minute!


Pac Choi (also known as Bok Choy) is one of my favorite veggies….it’s so versatile, and can take on just about any of the flavors that you pair it with. To store your Pac Choi just refrigerate it in a plastic container or loosely wrapped in a plastic bag in your crisper drawer. Pac Choi keeps for over a week but is firmest and tastiest if used with in a few days.


To prepare, slice stalks away from the base and wash, then separate the leaves (the green part) from the stalk (the white part), as they cook better separately. Slice and cook stalks as you would celery. Enjoy raw or add them first to stir-fries and soups.


There are many varieties of Kale and this week we have sent you the Curly Kale variety. Kale is also another very versatile veggie….you can eat it raw in a Kale Salad, stir fry it with other veggies and meats, add it to soups and stews, and make delicious, nutritious blender smoothies!

Before eating, wash kale leaves well, by dipping in a sink of cool water several times, to flush out soil and any garden stowaways. Remove stems from Kale leaves by folding leaf in half lengthwise, and stripping or slicing away thick stems. Baby or tender young leaves may be cooked stem and all.

A simple way to cook Kale is to steam mature leaves approximately 4-5 minutes, depending on age, size, and amount in steamer. It’s ready when limp, but still retains texture. Then just add the spices and flavors you desire at that time….it works well with soy, tamari, vinegar, tahini, garlic, lemon juice and so many others!

To store, wrap Kale in a damp towel or in a plastic bag and refrigerate, preferably in a hydrator drawer, for up to 1 week. For long-term storage, kale can be frozen. Wash, de-stem, and blanch leaves for 2 minutes. Rinse in cold water, drain, and pack into airtight containers (Ziplock bags) and freeze. I have begun dehydrating Kale, keeping it in an airtight mason jar and then adding it to winter soups, or stews.


You have a lovely bunch of Carrots in your box today! They will have their greens attached, so cut or twist carrot tops off before storing in plastic bag in the refrigerator. You can eat the greens, and there are lots of recipes available, so keep them if you’re feeling adventurous. Your carrots will keep for several weeks. While we do wash your carrots before sending them to you, we advise cleaning well before eating by scrubbing with a vegetable brush under running water. Do not peel unless damaged as much of the nutrients are very close to the skin. Eat carrots raw in sticks, rounds, julienned, or grated, or add slices or chunks to soups, stews, or casseroles. Carrots are also delicious lightly steamed or sautéed and garnished with butter or olive oil and fresh herbs. Try them grated with oil, lemon juice, parsley, garlic, salt and pepper.


You will all find a pint of Snap Peas in your share today, but only some of you will receive Strawberries this week. Our patch is beginning it’s “lull” after the first spring flush, which this year was quite long. We were so happy to have berries in all of the first shares! We will keep excellent records and will be sending the harvest out as it comes in, make sure that you all receive your promised amount. We’re glad that some cooler weather is on it’s way!

The season is off to a good start and we hope it will only get better….thanks for choosing Winter Green Farm this season! We hope you all have a good week….

Linda and all of your farmers

Welcome to the 2019 CSA Season!


“First we eat, then we do everything else.” -M.F.K. Fisher

Welcome to the 2019 CSA season! We’re so excited to begin delivering fresh organic veggies to you all! We’re very happy with the way the crops have been growing and your first share will be delicious.  Be sure to read your weekly Blog, as this is where we will share news of  farm life, recipes, and any offers of bulk crops during the course of the season. We have a wonderful “crop” of new crew members, and look forward to helping you get to know them through out the season. While so many things stay the same, changes are a constant part of life on the farm! We will do our best to make your season with us is the best experience it can be!


  • Lettuce ~ Red Oak Leaf (2 heads)
  • Spinach
  • Turnips
  • Collard Greens
  • Radishes
  • Strawberries

Some Sites Only

  • Snap Peas
  • Basil

Just a reminder that when we day “Some Sites Only” it means that we didn’t have enough of those crops ripe enough to share with you ALL…..those of you who don’t receive those items this week, will receive them the next week, or the next time they become available. Rest assured that we keep excellent records and you will all receive your promised amount as the season progresses.


Fresh Greens Pasta Pie

  • 20-24 small onions (about 1 lb.)
  • 1 cup polenta cornmeal
  • 4 1/2 cup chick or veggie stock, divided
  • salt & pepper to taste
  • 2 Tbsp butter
  • 2 Tsp sugar
  • 2 Tsp cider vinegar
  • 2 Tbsp olive oil
  • 2 Tsp minced garlic
  • 1/4 tsp crushed red chile flakes
  • 1 bunch collard greens, thick stems discarded, leaves chopped
  • 4 oz. blue cheese, crumbled

Bring a pot of water to boiling. Cut a tiny “X” in root end of onions, drop them in the water, and cook 1-2 min. Drain, cool, and slice off ends, leaving a little root end intact so onions won’t fall apart when cooked further. Remove skins. Heat oven to 350 deg. Oil a large ovenproof skillet. Add polenta, 4 cups stock, and 1 tsp. salt: stir well (it won’t get smooth until cooked). Bake uncovered, without stirring, until liquid is absorbed, 40-50 minutes. Meanwhile, melt butter over medium heat in skillet. Add onions, sprinkle with salt, and cook until nearly tender, 8-10 minutes, shaking pan frequently to prevent sticking. Add sugar & continue to cook, shaking pan, 2-3 minutes. Add remaining 1/4 cup stock & vinegar. Raise heat: cook until liquid becomes a glaze, again shaking pan. Remove onions to a bowl. Wipe out skillet: add olive oil. Add garlic, chile flakes, and greens: cook, stirring often, until tender, 4-5 minutes. Stir in onions: add salt & pepper to taste. When polenta is done, serve it in wide shallow bowls topped with greens & blue cheese.

Makes 4-6 servings                          from “Asparagus to Zucchini” cookbook

Braised Turnips with Greens

Strawberry Spinach Salad w/Balsamic Vinaigrette

Garlic Roasted Radishes

Best Strawberry Shortcake

Homemade Basil Pesto


Our Open House Potluck was really fun…the weather was lovely, so we were able to be out under the Oaks….of course the food was amazing, and our crowd was a nice mixture of long term members and new folks. It’s always a pleasure for me to finally put the names and faces together, catch up with those I’ve known for many years, and meet our new members. The farm is so lush and green right now, and a lovely place to take a hayride. Erin Katovich, one of our new crew this year, raises exotic insects and carnivorous plants and brought a huge selection to share with everyone. She also raises quail…you can visit her Instagram page to learn more about her hobby.Thanks to all who attended!IMG_3138.jpg

Turnips and Radishes will be in your share today! These spring globes are delicious fresh or cooked. Radishes may need a good scrubbing (we have already washed these for you!) but do not need to be peeled. Trim off any damaged area. Store them in a damp towel or plastic bag in the refrigerator. Store green tops separately, wrapped in a damp towel. Use as soon as possible.


Cut Turnip greens from their roots and store roots separately. Keep dry, unwashed greens in a sealed plastic bag in your fridge. Thicker greens will keep up to two weeks; tender ones should be eaten within a week.

To store turnips and radishes, place them unwashed in a plastic bag in the crisper bin of your fridge.  Due to high water content, turnips and radishes may deteriorate quickly, but most should keep for a week.


Collards are one of those greens that many folks don’t try, because they don’t really know what to do with them. They are so tasty and nutritious, and we will offer recipes so you can feel inspired. Just prior to use, swish Collard leaves in a basin of lukewarm water. After any grit has settled, lift leaves out carefully. Additional rounds of washing may be necessary. Store preferably unwashed, wrapped in a damp towel or plastic bag in hydrator drawer of refrigerator. Best used fresh, but may last for up to 1 week if properly stored. Keep moist. Collards can be cooked or eaten raw as a wrap for stir-fries and salads.

Your Snap Peas and Strawberries might not make it home, but if they do, they can be eaten raw or used in many recipes. I’ve given a couple of Strawberry recipes, and the SNAP Peas can be used in fresh salads or in any stir fry recipe.


Of course, your lettuce won’t really need any introduction! This Red Oak Leaf is so tender and delicious and will make an amazing salad! Store in your crisper drawer, or in a plastic bag in the fridge with a damp towel to keep it fresh.

We hope that you all enjoy your first share of the season, and we look forward to sharing our veggies with you for the whole season…..many blessings!

Linda and all of your Winter Green Farmers

Happy Beltane ~ May Day!


Have you reserved  your CSA Share with us yet? It’s definitely time to get that done….the first delivery is quickly approaching and we’re very excited for the season and so happy to be blessed with this lovely weather to get into the fields. Many of this year’s crops have already been planted and many more will be going in in the weeks ahead. We’d love to feed you this season! Follow this link to the Winter Green Farm sign up page…..


Thanks to everyone who attended the That’s My Farmer CSA Share Fair! There were 15 CSA Farmers who attended and over 200 community members came to taste our farm treats and enjoy the activities. We raised almost $700 toward our Low Income Fund, which the attending farms will use to help those in need afford healthy food this season!


Greetings on this glorious day, as we celebrate Beltane, the ancient holiday of fertility and new growth. This holiday is known as a cross-quarter day, centered between the Spring Equinox and the Summer Solstice, and celebrated on the eve before with celebratory fires and merrymaking. Today the May Poles will be strung and the ribbons danced and intertwined to symbolize the interconnectedness of us all. May your day be full of love and laughter as we celebrate the new season upon us!


There is an ocean of onions in our greenhouse today, but they will all be transplanted tomorrow. These are the storage onions that will grow all season and then feed  you through out the fall and winter months. The greenhouse has been a flurry of activity


since late January and will continue so until early Fall. We make our own seedling mix from the biodynamic compost we make on the farm, using manure from our herd of cows, along with nutritive grasses and biodynamic preparations. This compost is like a


little bit of magic mixed into the seedling mix that will nourish the seeds into healthy plants, which will then produce amazing fruits and vegetables for your table. Once the ingredients are mixed and sifted together, they are then combined by hand with shovels


6 times, before they head into the greenhouse to fill the many flats. The soil is spread on top of the waiting flats and then leveled off. Then the seeding begins…..


We love what we do and we hope you can see that in the food we produce….

Enjoy this beautiful day!

Linda and all of the Winter Green Farmers



HAPPY NEW YEAR! 2019 CSA Signups are Open!

Welcome 2019!

We’re excited for the new season and look forward to feeding you all. The website is updated for the new year and we encourage you to reserve your share sooner than later. The office is a flurry of activity right now, as we organize for the new year and sort through & order new seed….our first planting will be in next week! Our postings are up for farm employment opportunities, so if you know of anyone who would like to spend the season working on our farm, please send them our way. We are inspired every day as the light slowly returns, and we imagine the empty fields filling up with gorgeous green goodness.


We’re hoping you would be willing to help us in our endeavor to win a farming grant with Cultivating Change.  All  you need to do is visit the site, hit the VOTE NOW button, search for our farm and vote! You can vote once every 24 hours! We are always looking for ways to improve our systems on the farm. As a farm direct grower, we spend an incredible amount of time cleaning reusable harvest and CSA pack bins. At the height of the season, a crew of 4-6 people can spend 1-2 hours a day cleaning bins. We have looked at ways to improve our current system and the way we feel would work best is to automate our system. We have looked at various ways of automating our system and they have always been cost prohibitive. If we are awarded the funds we would invest in 2 high pressure conveyor washers. This would reduce the amount of time our crew spends cleaning bins and keep our workers happy. Happy crew ensures happy vegetables, which creates happy CSA members. Thanks for your help with this venture!

May the New Year bring you and yours all good things….health, happiness, love, prosperity and the time to enjoy them all. We’ll do our best to help with the health part….


Linda and all of the Winter Green Farm folks

2018 CSA ~ Week #24 ~ Last Delivery for the Season!


This is the last delivery of the season for the 2018 CSA! Thank you so much for sharing the season with us! We hope that you all have a wonderful winter and Holiday Season! We look forward to feeding you again next season! If you are already missing your weekly share and would like to reserve your share for next season, just let us know! It helps us to plan for the new season and you can rest assured that your food future is secure!


  • Brussels Sprouts
  • Carrots
  • Kale
  • Potatoes
  • Leeks
  • Butternut Squash
  • Carnival Squash
  • Parsley
  • Beets
  • Apples
  • Strawberry Spread


Honey Balsamic Roasted Brussels Sprouts

Shredded Gingered Brussels Sprouts

Spice Roasted Butternut Squash w/Cider Vinaigrette

Butternut Squash Pancakes

Roasted Butternut Squash Hummus

Roasted Butternut Squash w/Cajun Garlic Butter

Mrs. Sigg’s Fresh Pumpkin Pie Recipe


How can it be the end of the season already? Seems like it goes quicker each year. We feel so blessed to have been able to feed you all season and thank you so much for choosing Winter Green Farm. We love growing this amazing food for you, and we couldn’t do this good work without all of your support….for our farm, for our food, and for the farmers who toil in the soil. We appreciate your dedication to fresh, organic locally grown food and we’re as committed as you are to continue doing our best to make sure this food system forges on.


Brussels Sprouts! Thanksgiving dinner wouldn’t be the same at my house without these little gems. We usually send them to you on the stalk, but this year, our stalks didn’t grow very tall, so we’ll be popping them off the stalk, so we can send you more. Let us know your favorite way of preparing them!

Farmer/owner Shannon Overbaugh would like to share a poem and some thoughts with you all…..

Shannon: I was given this poem by a customer who frequents the Farm Stand in Eugene…she said it made her think of us…

Let Us Give Thanks

Let us give thanks for a bounty of people, 

For generous friends with hearts and smiles as bright as their blossoms:

For feisty friends as tart as apples;

For continuous friends, who, like scallions and cucumbers, keep reminding us that we’ve had them;

For crotchety friends, as sour as rhubarb, and as indestructible;

For handsome friends, who are as gorgeous as eggplants and as elegant as a row of corn, and the others, as plain as potatoes and as good for you;

For funny friends, who are as silly as Brussels Sprouts and as amusing as Jerusalem artichokes, and serious friends as complex as cauliflower and as intricate as onions;

For friends as unpretentious as cabbages, as subtle as summer squash, as persistent as parsley, as delightful as dill, as endless as zucchini, and who, like parsnips, can be counted on to see you through the winter;

For old friends,  nodding like sunflower in the evening-time, and young friends coming on as fast as radishes;

For loving friends, who wind around us like tendrils and hold us, despite our blights, wilts, and witherings;

And, finally, for those friends now gone, like gardens past that have been harvested, and who fed us in their time that we might have life thereafter:

For all these we give thanks.

Greetings Members! from Shannon……

Here is to the end of another great CSA Season! Chris and I have so much to be thankful for. We give thanks to our hard working crew, who plant, weed, water, harvest and process al of your vegetables. They labor in all weather elements and sometimes work long hours. They take pride in their work, ensuring that the crops you receive are of the highest quality possible. We give thanks to Linda, whom you all know as our CSA office coordinator/manager. She is the lifeline between you, the members and the farm. She puts her heart and soul into this farm! And, of course, we want to thank you, our members, for choosing Winter Green to be your farm. Your gratitude and support keep us doing what we do! We wish you a winter of nourishing meals, shared around the table with friends and family. We look forward to seeing you next Spring!

Shannon, Chris and all of the Winter Green Farmers

2018 CSA ~ Week #23



NEXT WEEK, November 16th, will be the last CSA Share delivery of the season!! If you have any CSA bins that have made their way into your garage or backyard, please make every effort to return them to your CSA site next week.

If you would like to purchase any of our Tomato Sauce or Strawberry Spread before the season ends, be sure to let me know and I can send it to your site for the last delivery.


  • Carrots
  • Curly Kale
  • Cabbage ~ Savoy or Dutch
  • Romanesco
  • Parsnips
  • Celeriac
  • Onion
  • Delicata Squash
  • Escarole
  • Apples ~ Jonagold variety


Wilted Escarole with Apples

Spicy Escarole

Escarole Tart

Baked Romanesco w/Mozzarella & Olives

Maple Glazed Parsnips & Sweet Potatoes

Roasted Root Vegetable Salad w/Mint & Pistachios

Baked Apples Stuffed w/Oatmeal & Brown Sugar

Greetings! I’m sitting here writing the blog and wishing I was outside. Even though the temps are cool, the sun is shining and the light against the colorful leaves is just magnificent. I love this time of year when we have days like this and wherever you wander, you walk through crispy fallen leaves. It’s especially noticeable on the farm, with all of the oak trees. Whenever the wind blows, a shower of leaves comes raining down, adding to the ambiance. I know we need the rain, but……


Crew preparing orders for the Fill Your Pantry event this Sunday, Nov. 11th at the Lane County Fairgrounds…..we’ll have lots extra, so come on down even if you didn’t preorder!

This week in your share you’ll find a veggie we haven’t included before. Since lettuces are challenging to grow in the fall, with the cool, wet weather, we decided to try a green that is a bit hardier. It’s Escarole!


Escarole – pronounced ESS-ka-roll – is a leafy green vegetable and a member of the chicory family, along with frisee, endive and Belgian endive. Escarole has broad, curly green leaves and a slight bitter flavor. It can be eaten raw, grilled, sautéed, or cooked.

Escarole is less bitter than other chicories, and the level of bitterness varies throughout the head, with the inner, lighters-colored leaves being less bitter than the outer, darker green leaves. The inner leaves may be more suitable for salads, using the outer leaves for cooked dishes.

In addition to being served in green salads, escarole is often sautéed or braised similarly to collard greens. It’s frequently included in pasta and soup recipes, especially in Italian cuisine. Escarole and beans is a popular recipe made with white beans and sometimes features bacon or ham.

For a salad, the inner, light colored leaves are a good choice. Tear them into small pieces to use in a green salad with a vinaigrette. The flavor is much like radicchio. It airs well with fruit in salads, as well as cheese, including strongly flavored cheese such as blue cheese or goat cheese.

In soup, escarole is cut into strips and added to the soup. The outer leaves may be chewy unless cooked, so this is a good use for them. They will provide color, fiber, and nutrition for the soup. Escarole is often used in soups with garbanzo beans.

Grilled escarole is an enjoyable way to use it as a side dish. An escarole head can be cut in half, brushed with oil, seasoned with salt and pepper, and grilled or broiled until it is browned and wilted. It can be served with a vinaigrette and grated cheese on top.

No matter how you prepare this versatile veggie, we hope you enjoy and share!


If  you’re new to the farm this season, let us introduce  you to the Romanesco. Even if the name Romanesco doesn’t ring any bells for you, you’ve likely noticed the striking vegetable before. It’s pretty hard to miss actually. That’s because romanesco looks like broccoli and cauliflower’s fluorescent green cousin that flies in from outer space to visit for a few weeks each year. This space broccoli is known as broccolo romanesco, Romanesque cauliflower, or Roman cauliflower.

In fact, it’s an edible flower from the family that includes broccoli, cauliflower, Brussels sprouts, and cabbage. It tastes very similar to cauliflower, but with a slightly nuttier, earthier flavor. You can use it as you would cauliflower in recipes, and it holds up to many different cooking methods.

Of course, the most fascinating part of Romanesco is its appearance. Its spiraled buds form a natural approximation of a fractal, meaning each bud in the spiral is composed of a series of smaller buds. (Remember the Fibonacci sequence from school? The spirals follow the same logarithmic pattern). Cook it any way you would use broccoli, cauliflower or cabbage and enjoy!


Last, but not least, let’s enjoy some parsnips! A wonderful fall crop that has so many uses…veggie bakes, to desserts! They hold for a long time in the fridge and complement so soups and stews as well.


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If  you or someone you  know has an interest in learning about how to plan for your crops or business in starting a small farm, you might enjoy this workshop being offered at Winter Green Farm by Josh Volk from the Portland area. He has been part of the Portland farming community for many years, working on Sauvie Island Farm and eventually managing his own small Slow Hand Farm. Here are the event details:

Saturday December 1st, at Winter Green Farm

12:00 to 4:00pm. The cost is $40 and you can contact Erik Deitz at erikdtz2@gmail.com if you would like to reserve a spot or receive more information.

We wish you all a lovely weekend and hope you enjoy your veggies this week!

Linda and all of your Winter Green Farmers