2019 CSA Share ~ Week #17



HARVEST CELEBRATION is coming up! Save the date and come spend the afternoon with us on the farm, celebrating the awesome season we’ve had this year. We’ll have your Jack-O-Lanterns ready to share,  Elizabeth Lutz, the amazing face painter will join us again this year, we’ll be taking hayrides around the farm, and we’ll all enjoy a fabulous pot luck lunch together. Here are the particulars:

  • Saturday, October 19th from Noon to 3pm
  • Potluck to share at the start….please bring a dish to contribute to the meal.

LATE SEASON SHARES are still available! I’ll be sending out the delivery info soon, so if you do plan on participating with us, be sure to get in touch as soon as you can!


  • Hakurei Turnips
  • Stir Fry Mix
  • Curly Kale
  • Potatoes
  • Sugar Dumpling Squash
  • Carrots
  • Peppers
  • Onions
  • Pears


Miso Roasted Japanese Turnips

Sautéed Japanese Turnips w/Turnip Greens

Ginger Soy Hakurei Turnips

Maple Sweet Dumpling Squash

Leek and Potato Gallette w/Pistachio Crust

Mashed Potato Croquettes

We sure had a great time at the That’s My Farmer benefit dinner! We had a packed house, with some folks who attend every year, and many first timers. With food donated by the farms, Party Downtown owner/chefs Tiffany and Mark created a fantastic meal

which everyone enjoyed.  We raised a good amount of money for the Low Income Fund, which will help families in need be able to afford a CSA Share next season. Even if you could not attend the dinner, if you would like to donate to the Low Income Fund, the need is always there and we would welcome your donation!


This week we have added Sweet Dumpling Squash to your box. Sweet dumpling squash meat cooks up lighter and dryer than most winter squash, and has a sweet, mild flavor which pairs well with nuts, cheese, and dried fruits. Their shape makes these squash great for stuffing the halves with ground meats or grains, cheese, or other vegetables for an eye-catching side dish or meal.

This squash can be hard to peel because of its lobed shape, but luckily the skin is thin and edible, much like delicata squash. It is most often roasted or baked with the skin on, whether it’s cooked whole or split in half. If you’re cooking a whole squash, be sure to pierce the rind in several places with a fork or small knife to release the steam as it cooks. If you’re baking halved pieces, remove the seeds. You can cook it with the hollow side up or down, depending on your recipe.


You will find Hakurei Turnips in your share this week. Even though they are called turnips, I think they look more like radishes. However, they are white in color and sweeter and milder in taste. Some people also call them salad turnips.

The green parts are edible as well, so do not throw them away. They taste similar to mustard greens and can be served alongside with the turnips. If you are not planning to eat them write away, the best thing to do is to cut the green parts, roll them in paper towels (which keeps them dry), and keep them in the fridge. For the roots, you can place them in a plastic bag and store them in your fridge as well. As long as they are kept sealed, they would be fresh up to a week. The important thing here is to make sure that both the green parts and the turnips are not wet. When you are ready to serve, I give them a through rinse to make sure that they are free of dirt.

There are a lot of things you can do with these vegetables. They are mild in taste, so you can serve them raw, sliced thinly (or in small cubes) and add them in your salads.

You can also cut them in half and sauté them in a large skillet with a little bit of olive oil just until they turn golden brown. You can do the same thing with the green parts and serve them together. However, I recommend cooking them separately.

You can roast them by making a simple olive oil, salt and pepper dressing, coating them with it, and roasting in a 425 degree oven for 10-12 minutes making sure to flip them hallway through the roasting process. I did pick a recipe that roasts them using Miso. However you end up preparing them, I’m sure you’ll enjoy.


Your Stir Fry mix is a Brassica mix with different types of Mizuna, Kale and Mustard greens. You can eat it raw, adding it to your salads, or you can add it to stir-fries. So spicy and delicious!

We hope you all enjoy your share this week!

Linda and all of your Winter Green Farmers

2019 CSA Share ~ Week #16



For those of you who have an automatic monthly payment scheduled, please check in with the farm office if you have changed your card info, or have moved, so we can have a smooth transition of October payments…..thanks so much!

Half Share Members! We have been having many incidents of the correct number of boxes being delivered to pick up sites, but not enough for members who are set to receive their share. Sleuthing has uncovered that some Half Share members become confused whether it’s their week or not, and take a box whether their name is on the list or not. We request that if you are a Half Share member, and go to your site, and your name is NOT on the list, please do not take a share. Call the farm office and we’ll figure it out. While we can make a mistake, better to remedy that mistake than help to create more to solve. We really appreciate your help with this…if you are confused about  your schedule, please check in with me.

Late Share Members! I am beginning to prepare for the Late Season mailing that will go out in the next week or two….if you would like to receive the Late Season just let us know. by either signing up online, or calling/emailing the farm office!

That’s My Farmer Benefit Dinner! The dinner at Party Downtown is only a week away! We do still have a few seats available. If you haven’t attended before, it’s well work it. The food is amazing,  the company is enjoyable, and it’s all for a great cause!

Monday, September 30th, 6pm at Party Downtown, 64 W. 8th Ave. Get your ticket today!


  • Pears ~ Red Bartlett
  • Celeriac
  • Swiss Chard
  • Carrots
  • Peppers
  • Corn
  • Onions
  • Leeks


  • Eggplant


Sautéed Celery Root w/Swiss Chard

Celery Root Oven Fries

Potato & Celery Root Rosti

Swiss Chard & Mushroom Galette

Pears, Leek & Cheese Quiche

Caramelized Leek Salad w/Pears & Toasted Walnuts

Greetings from the farm! We’re happy to have a bit of a drying trend this week, and we’re hoping the fields will dry enough to get some crops out of the ground. Meanwhile, some early season colds and flu have been making their way through the crew, so each day the circle has been small, and the crew still standing are giving stellar efforts to get ‘er done! We’re so blessed to have these amazing folks on the farm this season!


We are so happy to welcome back Mt. Hood Organic Farms pears and share them with you. These pears will need to ripen a bit before eating. Place the ones you would like to ripen in a bowl on your counter for a few days. If you would like them to ripen quickly, place them near a banana or apple, as they give off ethylene gas, which hastens the ripening process.

As some of you may know, Mt. Hood Organic Farms is a family run farm, operated by Brady and John Jacobson, which just happens to be situated in a stunningly beautiful location at the base of Mt. Hood in the Upper Hood River Valley. This valley supplies about 30% of all the winter pears grown in America


Although the farm dates to the turn of the century (the main farmhouse was build in 1904), John and Brady began working the orchards in 1981. Inspired by European techniques and committed to sustainable land use, the Jacobsons undertook an extensive orchard renovation and transition to organic farming that resulted in full organic certification in 1989—the first farm in the valley to achieve this status. Numerous publications from The Oregonian to The Good Fruit Grower have written articles about the farm, and the BBC and PBS have also interviewed and filmed here.


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

In 2005, the farm received a legal permit to begin hosting weddings, which take place from Memorial Day weekend until the first weekend in October on Saturdays and Sundays only. The farm, as a wedding venue, is a magical place with its indoor and outdoor options and is loved by photographers for its variety of photo opportunities. The way the event is set up to move through the grounds, with each area having its own special character, is unique to the farm.


That crazy, celery looking “thing” in your box this week is Celeriac….it is a wonderfully versatile veggie that can be used raw in a salad, cooked as mashed “potatoes” or even added to mashed potatoes, or can be added to soups and stews. In the days of “root cellars”, celeriac enjoyed much more popularity, as it stores so well. You can store it unwashed (we have already washed yours!) in a bag in the fridge. To use, scrub lightly with a brush, peel off the top and bottom and peel with a sharp paring knife, or sturdy veggie peeler. Like apples, celeriac will darken if exposed tot he air for too long. If you don’t plant to cook it immediately, submerge in a bowl of cool water with the juice of one lemon squeezed in.

The leafy green in your box this week is Swiss Chard. Swiss Chard can be used as Kale would be, by removing the greens from the stalk (although the stalk can be used as well) and either sautéing it, or adding it to soups and stews. I especially enjoy it in an egg dish!

We hope you enjoy your celeriac, and the rest of the produce in your share this week, and also hope your week is full of all good things!

Linda and all of your Winter Green Farmers

2019 CSA Share ~ Week #15



Enjoying your CSA share this season and don’t want to see it end? If you haven’t already reserved your Late Season Share, we still have them available. The last 5 weeks of the Late Season will have Winter Squash, Onions, & Potatoes to last through a few more months (I have had members tell me they are using up their last Squash when they sign up for the new season in early Spring!). You’ll also receive crops such as Turnips, Parsnips, Romanesco and Brussel Sprouts….give us a call if you have questions, or would like to secure  your spot in the Late Season!


  • Kale
  • Broccoli
  • Corn
  • Leeks
  • Cauliflower
  • Onions
  • Tomatoes
  • Peppers


  • Eggplant
  • Cherry Tomatoes


Best Broccoli Salad

Cauliflower Fried Rice

Simple Mushroom Broccoli Stir Fry Noodles

Corn & Leek Fritters

Roasted Yam and Kale Salad

Spicy Pomodoro Sauce

Peppers! The peppers have been going crazy and with all of this rain, we thought we had better give them out to you all while we can. If you’re like me, you like peppers every way….fresh and crunchy, sautéed in stir fries, roasted, pickled…here is a recipe that you might like to help you use up this bounty and still have them around for a while…



  • 4 assorted garden peppers (bell or cubanelles work wonderfully)
  • 3 tablespoons olive oil
  • 3/4 cup white wine vinegar
  • 2 tablespoons sugar
  • pinch of salt


  1. Clean peppers by removing stems and seeds. Cut each pepper into chunks or strips. In a large pan, heat oil over low heat and fry the peppers slowly for 15 minutes. Season peppers with salt.
  2. Add white wine vinegar and sugar to pan and bring to a simmer over medium high heat. Let vinegar and sugar mixture dissolve and cook down until reduced a bit. Cook for a few additional minutes. Serve at room temperature with slices of rustic crusty bread.


Rain, rain, rain…..not exactly what we had hoped for so soon.  It’s definitely taking a toll on many of our hot crops, and delaying harvest of many of our Fall crops as well. We had hoped to have Potatoes in the boxes for you this week, with the first of the Leeks, but we just couldn’t get in to harvest while the ground is this wet. We will also have to wait for the ground to dry out to harvest our winter Carrots and Burdock root. We’re all trying really hard to remain positive, and welcome the water, and finding the balance through it all. Hopefully these weather systems will pass, and we can look ahead to some warmer, sunnier weather to come our way.


Kevin and Josh bringing in the Broccoli

The crew has tried really hard to send your veggies as clean as they could, but some things might be a little dirtier than usual…we do always suggest that you wash your veggies before you use them, so this week you might have to clean them a little more thoroughly.

Happy Equinox! This weekend marks the Fall Equinox….it’s not difficult to see the change in season this year! Actually feels like Fall started a week or two ago….won’t be long before we’re all raking leaves and taking a drive to see the Fall colors. Fall also means that we’ll begin harvesting the winter crops…..looking forward to some Winter Squash comforting soups and stews!

Climate Change Awareness: This Friday, September 20th, young people from around the world are leading a massive coordinated strike from school to protest government and business inaction on climate change. It is likely to be one of the largest environmental protests in history.

Greta Thunberg, is an amazing young woman, and the original school striker, who began protesting for climate change last year in weekly protests by skipping school on Friday’s and sitting outside her parliament with signs demanding more action from her government on climate change. She also addressed the 2018 United Nations Climate Change Conference, and her speech was very impressive and profound.


The Global Climate Strike comes just before countries will gather at the United Nations for the Climate Action Summit on September 23. It’s a meeting ahead of the UN General Assembly where countries are supposed to ramp up their ambitions to curb greenhouse gases under the 2015 Paris climate agreement.

Thunberg has become an increasingly influential figurehead and voice for youth climate angst and activism. Since she no longer flies because of the aviation industry’s high carbon emissions, she traveled to the US on a zero-emissions sailboat. After arriving on August 28, spoke before Congress and met with US lawmakers and activists before heading to New York City for the strike and the summit.

The New York strike is expected to attract thousands of people, and parallel strikes in DC, Boston, Seattle, Minneapolis, Miami, Los Angeles, and Denver may, too. But this is truly a global strike and it will be the movement’s largest yet, with 2,500 events scheduled across 150 countries. The 1.1 million students in the city’s public schools have even been excused students to join the strike. Cities across Oregon, from Medford to Eugene and Bend to Seaside, will also host a series of events starting with their own school walkouts Sept. 20.

While many of us can’t just take the day off, we can send our thoughts and gratitude to the young people who are taking a stand on this important issue to save our planet!

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

Linda and all of your Winter Green Farmers


2019 CSA Share ~ Week #14



We are beginning to reserve our Late Season shares…..if you are enjoying the season so far and would like to continue on until the week before Thanksgiving, just get in touch and we’ll add  you to the Late Season membership! With the exception of Portland deliveries, all Late Season deliveries will be on Friday’s beginning October 24th, after the Standard Season ends. Portland deliveries will be on the weekends, at our Saturday PSU and Hollywood Farmers Markets, and on Sunday at our King Farmers Market.


  • Cauliflower
  • Carrots
  • Zucchini
  • Cucumber
  • Onions
  • Tomatoes
  • Peppers
  • Lettuce
  • Corn
  • Cilantro


  • Broccoli
  • Cherry Tomatoes
  • Eggplant


Thai Spicy Eggplant w/Basil

Cauliflower Bread w/Garlic & Herbs

Cauliflower Bolognese

Baked Tomatoes

Roasted Red Peppers & Cherry Tomatoes w/Ricotta

Magic Pickled Carrots

Oh come on!!! This much rain…..this early….it can’t be really happening! I don’t know about you, but I’m not prepared, and neither is the farm! We are scurrying to get the rest of the onions out of the field, and let’s not even talk about the tomatoes! One thing we do know as farmers is that Mother Nature will have her way with us and there isn’t much we can do about it, except try and be prepared for any eventuality. As farmers we learn to take life one day at a time, adjusting our perspective and tasks accordingly. So we don our rain gear and boots and tromp on out to soggy fields to do our best with what the day and the weather present us with. Hopefully sunny outlooks will help to bring sunny weather back into our realm, and dry us out for a bit longer….not ready for Fall yet!


Adelaide lifting a bin of onions almost as big as herself!

Your boxes are lovely today, full of the waning variety of summer crops. Enough corn to host a little dinner party, unless you’re a corn hound, and then maybe just enough for you! It’s so sweet and delicious this year. The crew did their best to weed out any split cherry tomatoes but you might find one or two in your pint. Tomatoes do not like the rain and cool temps and tend to begin splitting after a few days of exposure.


Hayley getting her workout lifting the boxes this week…they’re heavy!

I want to remind you that the That’s My Farmer fundraising dinner is coming up the end of September. If you’ve attended before, you already know what a fantastic event this is, and how delicious the menu is. If you haven’t attended before, you might want to give it a try this year! Not only is it a wonderful fundraiser to raise funds for the Low Income Fund that the participating farmers use to help families in need receive healthy, organic produce, but it’s an awesome way to eat locally grown food, prepared by some of the best chef’s in town. Tiffany and Mark of Party Downtown always go way beyond in creating a fabulous menu with the meat and veggies donated by the farmers, and we have a lot of fun as well. The event is Monday, September 30th at 6pm at the Party Downtown location on 8th Ave. If you wold like to reserve a seat you can send your reservation to Winter Green Farm or call the farm office at 541-935-1920.

We hope that you have a wonderful week ahead and enjoy your CSA Share this week!

Linda and all of your Winter Green Farmers



2019 CSA Share ~ Week #13


“I think preparing food and feeding people brings nourishment not only to our bodies but to our spirits. Feeding people is a way of loving them, in the same way that feeding ourselves is a way of honoring our own createdness and fragility.”
Shauna Niequist, Bittersweet: Thoughts on Change, Grace, and Learning the Hard Way


Tomatoes! We have a surplus of tomatoes right now, so if you would like to order a flat, just let us know. We are offering 15# flats for $34.

Beef or Lamb Shares! We have sold out of our hamburger only Beef shares, but we have plenty of the mixed cuts to offer. If you would like to have the info for either the Beef or the Lamb, call/email the office at 541-935-1920 or folks@wintergreenfarm.com


  • Corn
  • Carrots
  • Lettuce ~ Curly Romaine
  • Zucchini
  • Cucumbers
  • Cauliflower
  • Eggplant
  • Peppers
  • Tomatoes
  • Onions
  • Cherry Tomatoes


  • Beets
  • Broccoli


Chilled Coconut Corn Soup

Fresh Corn Carbonara

Spicy Eggplant & Cauliflower w/Basil

Cauliflower Cake

Herb Crusted Cauliflower Steaks w/Beans & Tomatoes

Roasted Eggplant w/Miso & Sesame Seeds

September! As I sit writing this today, I am enjoying the beautiful view outside my window. The sun is shining, the sky is the bluest, and I’m in full denial that Fall is just weeks away. Yes, the leaves are changing, and falling, the temps are dropping at night, and the sun is rising later, and setting earlier, kids going back to school. Still….denial to the bitter end. I love the warm summer months so much, planting, harvesting, watching things grow. I know there is a time to every season, and welcome them all joyously, but summer is my favorite, and I’m always a bit sad to watch it fading….

We have Corn!! So happy to be putting the first ears in your boxes this week, and there will be more to come. There is something so mystical and magical about corn and it’s been revered in so many cultures since the beginning of agriculture.

IMG_3565Botanically known as Zea mays, all varieties of corn are grass, belonging to the gramineae family, along with wheat, oats, and rye. Corn, often referred to as maize, is one of the ancient staples. The grain is believed to have been domesticated from teosinte, a wild grass that grew in central America. Dried fossil cores, drilled from below Mexico City, have been found to contain corn pollen grains determined to be over 80,000 years old! The original corn was different than the corn of today, as Mesoamerican tribes improved the grain by systematically selecting desired traits.

The name corn evolved from Indo-European words. The Germans used the word “korn”, meaning cereal grain, and the Latin term “granum” meant edible grass. The word “maize” was from the Taino people, who populated the Northern Antilles. It was transmutated from their word “Mahis”, which meant “Source of Life”. They inhabited the island of San Salvador, where it is believed Christopher Columbus first landed. They gave him the corn to take home to Spain. Corn was so important to the Pueblo tribes of the Southwest that it was considered one of the Three Sacred Sisters, along with squash and beans. Native American cultures are rich with stories involving corn. The early settlers would not have survived had it not been for the introduction of corn to them by the native peoples. It became so important, they used it not only for food, but for their currency and trade.

The corn crop dominates American agriculture, doubling any other crop. Seventy to eighty million US acres are planted annually, with over a $30 million value. This humble kernel finds its way into your life in many different ways, as edible and inedible products. Besides the wonderful, sweet summer vegetable that we all love, corn is made into rubber, plastic that degrades, a fuel called ethanol, clothing (rayon), paper, and so much more. It is one of our chief exports, and a major livestock feed source.

Even though much of the nutrition has been sacrificed through the years in search of sweetness, corn still offers a significant amount of Vitamins A, B-complex, phosphorous, and potassium, along with vegetable protein. Corn, combined with most beans or a dairy source, forms a complete protein, and is an excellent source of complex carbohydrates. What would a summer BBQ be without a few ears of steaming, buttered corn!

Fun Corn Facts:

  • Corn is a type of grass and the number of rows on a kernel is almost always an even number. The average ear of corn has sixteen rows and a total of 800 kernels.
  • Corn is actually the flower of the plant. Corn silk must be pollinated in order for corn kernels to grow. There is one silk strand for each kernel on the cob.
  • Seventy-five percent of all items found in grocery stores contain corn or come from animals who were fed on corn.
  • How much does a pirate pay for corn? Why, a buccaneer of course!

Hope you all enjoy your veggies this week!

Linda and all of  your Winter Green Farmers



2019 CSA Share ~ Week #12


Those who have no time for healthy eating will sooner or later have to find time for illness.”  Edward Stanley


Important Site Changes for our Madison St. Members in Eugene!! 

Remember that your site is changing this week due to the old site host moving. Your new location is at 1852 Washington St. The CSA Shares will be on the porch, on the right hand side. Your new site host is Amanda Dublin…if you see her there, please introduce  yourself and welcome her to the farm family!

That’s My Farmer Benefit Dinner

Reservations are filling up quickly for this amazing dinner and fundraiser….if you have never been before, you are missing out! Party Downtown creates a top shelf menu with food donated by the participating farms and the results are fantastic! it’s a family style setting where we all have a fun time, while raising money for the Low Income Fund, to help those in need be able to eat healthy food. Come join us!

The dinner will be held on Monday, September 30th at 6pm at Party Downtown in Eugene. The tickets are $50 per person, and $30 of that will go into the Low Income Fund.


  • Lettuce ~ Romaine
  • Cauliflower
  • Broccoli
  • Carrots
  • Cilantro
  • Zucchini
  • Cucumbers
  • Red Onion
  • Tomatoes
  • Peppers
  • Eggplant


  • Cherry Tomatoes


Parmesan Zucchini Bites

Tomato, Zucchini & Corn Pie w/Almond Crust

Carrot Top Pesto Quinoa Salad w/Roasted Carrots

Grilled Ratatouille Pasta Salad

Crispy Eggplant Fritters w/Smoked Mozzarella

Watermelon Cups

This is the last week of August and I can feel the change in the air. Yes, it’s still getting warm during the daytime, but the light is changing, with darkness coming earlier and earlier, and the temps at night are cooling. I wouldn’t exactly call it Fall yet, but I can feel it coming…

I took a walk around the farm today, first time in a while. I wanted to check out the corn to see if it’s close to being harvested. It’s sizing up slowly this year, we think due to the cool temps at night, and we’re all trying to be patient (I mean, what else can we do!!) but it’s hard….we all want to taste that sweet, juicy goodness we wait all year for!


I enjoyed walking through the fields of late season crops and was inspired by the the winter squash as it sizes up and begins to color…won’t be long before we’ll all be enjoying the sweet taste of roasted squash and hearty soups. But for now it’s pepper heaven, eggplant ecstasy, and zucchini madness!


Chris and Shannon have been hosting Chris’s parents this week, in their new home! Joe and Deb Overbaugh traveled from Pennsylvania to visit their family, and see all of the changes on the farm since Chris and Shannon took over. Although retired now, Deb


worked for many years with the Head Start program, and Joe was the chief financial officer for a large company, while also raising two sets of twins!  Deb enjoyed helping to pack your boxes while she was here!


We hope you will enjoy your veggies this week!

Linda and all of your Winter Green Farmers

2019 CSA Share ~ Week #11


“It’s difficult to think anything but pleasant thoughts while eating a homegrown tomato.” -Lewis Grizzard


It’s the season when we offer our grass fed Beef and Lamb. If you have purchased in previous years, you will most likely be receiving information soon. If not, then please get in touch to reserve your share for this year.

Beef Shares: We offer organic grass fed mixed cut shares in 1/4, 1/2 and whole shares. The cost is $4.95/lb for the 1/4 share, and reduces by $.10/lb for the 1/2 and  $.20/lb for a whole animal. This price includes cutting, wrapping and freezing. Delivery to Portland and the Coast is available with a small fee. We will offer non-organic mixed cuts and hamburger shares for less per lb. We’ll be putting the current info up on the website shortly.

Lamb Shares: We offer organic grass fed lamb shares at $6.00/lb with additional cut and wrap fees, which you will pay directly to 4 Star Meats.


  • Lettuce
  • Carrots
  • Zucchini
  • Cucumbers
  • Tomatoes
  • Red Onion
  • Walla Walla Onion
  • Green Beans


  • Cherry Tomatoes
  • Eggplant


Melitzanosalata (Greek Eggplant Dip)

Sautéed Zucchini & Cherry Tomatoes

Blistered Green Beans w/Garlic

Spinach w/Balsamic Caramelized Red Onions

Chilled Red Pepper & Carrot Soup w/Yogurt

Long term members the Frishkoff’s  hosted their son’s wedding recently at Mt. Pisqah. They really enjoyed this signature dish, and wanted to share it with us all. It was originally made by Executive Chef at Market Catering, and replicited by Pat Frishkoff, using CSA ingredients!

Cut all thinly. I do by hand; a mandolin would be more uniform. Cut on the bias as much as possible.

Pre-cook (I used microwave) until stuff but not raw
  • 6 medium new potatoes skin on
  • 1/2 large sweet onion
  • 1 pepper, bell, any color
  • I large zucchini
  • 1 large eggplant ( for this only, I squeezed one fresh lemon, and drizzled 1 tbsp of olive oil, so it would not go brown), if the eggplant slices are significantly larger than the potatoes, cut them in 1/2, 1/3, or 1/4. Make the slices similar in circle size as possible. For aesthetics, not cooking.
Baste very lightly with slightly spicy/sweet marinara. I made homemade, but canned would work. If homemade, boil the tomatoes and peel. Cool. Crush with hands.
Seasoning that I used:
  • 2 crushed garlic cloves
  • 1/3 cup chopped cilantro
  • 1 tsp lemon pepper
  • 1 tsp salt
  • 1 tsp Mrs Dash
  • 2 tsp Italian seasoning (or fresh basil)
Simmer until not running. Sauce consistency.use basting brush to apply.
This should makes 9 by 12 pan. If veggies are left, make another smaller pan, or toss-in a pot and make soup.
I have another recipe for you from long term member Lisa Plumb…she says this is one of her favorites and she makes it every year! Enjoy….
Pasta with Easy Summer Sauce
  • 2 cups quartered grape or cherry tomatoes*
  •  ¼ cup minced fresh parsley
  • 2 tablespoons minced fresh basil
  • ½ cup minced red onions
  • 1 garlic clove, minced or pressed
  • ¼ cup extra-virgin olive oil
  • 1 teaspoon salt
  • ½ teaspoon coarsely ground black pepper
  • 2 teaspoons balsamic vinegar (optional)**
  • 1 pound farfalle or other short chunky pasta
  • 2 cups cut green beans (2-inch pieces)
  • ½ cup crumbled feta cheese, or more to taste

Bring a large covered pot of salted water to a boil.  Meanwhile, combine the tomatoes, parsley, basil, red onions, garlic, olives, oil, salt, pepper, and vinegar, if using, in a large bowl.

When the water boils, stir in the pasta, cover, and cook for 2 to 3 minutes.  When the water returns to a boil, add the green beans and cook for 8 to 10 minutes, until the pasta is al dente and the beans are tender.  Drain well.

Add the pasta and green beans to the bowl with the seasoned tomatoes.  Stir in the feta cheese and gently toss everything together.  Serve hot or at room temperature.

*Or any variety of tomato diced into ½-inch pieces

**Taste the tomato mixture to decide if your tomatoes “want” the additional vinegar

Serves 4 to 6

We’re in the final days of summer vacation and I imagine that many of you are planning last getaways, backyard BBQ’s, school shopping….hope that whatever you have planned for the last days of “freedom” (or for some of you, looking forward to some “freedom”) brings you happiness and enjoyment. Glad our veggies can be a part of it all!

Linda and all of your Winter Green Farmers