2017 CSA ~ Week 17

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SPECIAL ANNOUNCEMENTS:

Fall Harvest Celebration

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Our annual Fall Harvest Celebration will be held on Saturday, October 14th this  year, from Noon to 3pm. We’ll start off with a Potluck to share, and then begin hayrides around the farm. Elizabeth Lutz will join us once again for some amazing faceprinting, we’ll be pressing fresh apple cider and have some crafts for the kids to enjoy. Come join us as well celebrate the season!

Women space Vigil for Victims and Survivors of Intimate Partner Violence

As  you know, Winter Green Farm supports the Womenspace Transitional Program each season with donations of healthy food each week, to nourish the families who are transitioning from violent home situations. On Sunday, October 1st, the Womenspace Program would like you to join in remembering victims, standing up for survivors, and fighting for a safe community. Community members of all ages and genders are invited to attend a vigil in support of victims and survivors of intimate partner violence. The event will be held at the Wayne Morse Free Speech Plaza in downtown Eugene from 6:00-7:00pm. The vigil will include live music and speeches from community leaders, and will conclude after a ribbon ceremony to recognize different forms of abuse survived in our community, to celebrate survivors who have overcome abuse, and remember those victims who were not as fortunate.

WHAT’S IN  YOUR SHARE THIS WEEK:

  • Leeks
  • Stir Fry Mix
  • Pac Choi
  • Carrots
  • Red onion
  • Yellow onion
  • Broccoli
  • Pears
  • Winter Squash ~ Festival and Orange Kabocha
  • Sweet Peppers
  • Lettuce

SOME SITES ONLY

  • Eggplant
  • Cauliflower

RECIPES:

Festival Squash

Kabocha Squash & Goat Cheese Toast

Kabocha Squash Pie w/Spiced Crust

Leek & Olive Tart w/Two Cheeses

Cock-a-Leekie Pie

Sesame Pac Choi

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Celeriac root almost ready to harvest

It has been cloudy on the farm today, and my brain was feeling a bit muddled after the morning tasks of email, phone msgs. and counting market tills….I thought I would take a little walk about down to the fields for inspiration for today’s blog. It’s always a wonder to me this time of year, as to how the season has seemingly passed so quickly….watching

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Sunflowers that brought such beauty to the field, now forage for the birds for winter sustenance

the fields change from spring crops, to summer abundance, to fall mainstays. Maybe the season seems to pass so quickly because, as farmers, you always need to be several weeks ahead in your mind and tasks, preparing for crops that will need to be planted, tilling for winter cover crops, knowing what will be in the box 3 weeks down the line.

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Wild Rose Hips will provide nourishment for the critters during the cold winter months

As I walked among the winter crops yet to be harvested, I felt comforted to see that the brown, bone dry fields and riparian areas were already beginning to green. Little sprouts of grass and foliage were responding to the week of rain that occurred after such a long period without much moisture and with intense heat. I pondered all of the critters

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Acorns in abundance in the oak grove, making for happy foraging squirrels!

who would be feasting on what nature provides spontaneously for them this time of year, marveling at natures ability to adapt so well time and time again. There are so many lessons nature can teach us if we only take a moment to listen and learn……

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There are so many new vegetables in your box this week…..Leeks, Pac Choi,, Stir Fry Mix! The Stir Fry Mix gives the opportunity for quite a variety of dishes…..you can stir fry it with other veggies and serve over rice or quinoa….you can toss it into your soup or stew….sauteed with onions and eggs for breakfast. There are a few types of kale, tat soi, misuma and red lace mustard, along with a few other varieties, in the mix.

This week’s Winter Squash is the Orange Kabocha. Tuesday delivery folks will also receive a Festival Squash, as Friday folks received theirs last week. The Festival looks like a lighter, striped Acorn Squash, and tastes a lot like a Delicata. The Orange Kabocha is very sweet and has a fluffy, chestnut-texture that’s similar to a sweet potato crossed with a pumpkin. It is used widely in Asia, especially Japan and Korea, where it is fried into tempura, stewed, or even used in desserts. Food anthropologists have determined that the squashes originated in Mesoamerica and were then brought to Asia by the Portuguese. Full of beta carotene, iron, vitamins, and other good stuff, kabocha is also extremely good for you.

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Miles of irrigation pipe slowly coming out of the fields as the rains return.

On the farm, we see and welcome the changes in the season….crops are harvested,  fields are tilled anew for winter cover crops, the temperature changes, the light changes, and we all change with it, either dreaming of days to come when life slows down a bit, planning winter travels, welcoming the time to be inside near a warm fire, and within ourselves to ponder the season, and whats to come….we  hope you all have a lovely week ahead, and enjoy your veggies!

Linda and all of the Winter Green Farmers

 

2017 CSA ~ Week 16

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SPECIAL ANNOUNCEMENTS:

LATE SEASON! I’m beginning to prepare the mailing to members who are participating in the Late Season this year…..please let me know if you have moved since you signed up so I can get your corrected address into our database before I send out the mailing.

If  you have not reserved a Late Season share (5 extended weeks of delivery after the Standard Season, beginning October 20th and continuing up to the week before Thanksgiving) and you would like to do so, just call/email the farm office.

PEARS! You will find Pears in your share this week…either Red or Green Bartlett. These will need to sit on your counter or windowsill for a couple of days (or be placed in a paper sack) to reach full maturity. The pear should yield to gentle pressure if it is fully ripe and ready to eat.

WHAT’S IN YOUR SHARE THIS WEEK:

  • Red Kuri Squash
  • Swiss Chard
  • Sweet Peppers
  • Carrots
  • Tomatoes
  • Lettuce
  • Eggplant
  • Red Onion
  • Yellow Onion
  • Pears – Red or Green Bartlett

SOME SITES ONLY

  • Cauliflower
  • Broccoli
  • Zucchini

RECIPES:

Pickled Red Onions

Roasted Pears and Red Onions

Red Kuri Squash Soup

Sweet & Spicy Red Kuri Squash Bowl

Maple Cheesecake w/Roasted Pears

Grilled Eggplant and Greens w/Spiced Yogurt

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Welcome to Week 16 of your CSA Season! These last 4 weeks of the Standard Season will begin to show that Fall is upon us….as if the cool rains today aren’t indication enough! While we welcome the rains for so many reasons, we will surely be saying goodbye to the warmth loving veggies that do not flourish in cool wet climates. Tomatoes will surely decline, as they absorb the moisture and begin to split and burst….other crops will begin to decline as well, such as the zucchini, cucumbers and eggplant. Our Strawberries should keep producing for a while longer. Hopefully they can withstand the moisture.

We will have lots of new goodies to fill  your boxes with though! Winter Squash will begin to make their appearance, as will turnips and parsnips, more potatoes, fennel, celeriac….and this week Pears!

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We are working once again with Mt. Hood Organics, an organic, biodynamic farm in Mt. Hood. In this weeks share you will find either Red or Green Bartlett’s or a mixture of them. Pears are typically harvested unripe and then will need to ripen off the tree. A pear ripens from the inside out, so you can check for ripeness at the thinner stem end. The flesh should yield to gentle pressure. When completely ripe, store in the refrigerator and eat within 2-3 days.

You will also see the first of your Winter Squash…..a Red Kuri variety. The Red Kuri squash, botanically classified as part of the Cucurbita maxima family, is also known as Climbing Onion squash, Hokkaido squash, Uchiki Kuri squash in its place of origin (Japan), and Potimarron squash in France. It is a hubbard type squash and sometimes is also referred to as a baby red hubbard type since its appearance is like that of a petite hubbard. The word “kuru” translates to mean chestnut in Japanese, the main flavor profile found in the Red Kuri squash. Red Kuri squash is a good source of vitamin A and vitamin C as well as potassium and iron.

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This week will also bring our Autumnal Equinox on Friday, set to occur at 1:02 pm on September 22nd, officially the first day of Autumn. Unlike an event such as New Year’s midnight, which follows the clock around the time zones, equinoxes happen at the same moment everywhere. While the September equinox usually occurs on September 22 or 23, it can very rarely fall on September 21 or September 24. A September 21 equinox has not happened since 1000 CE. (Thanks to Treehugger.com for the info!)

However, in the 21st century, it will happen twice – in 2092 and 2096. The last September 24 equinox occurred in 1931, the next one will take place in 2303. The equinox dates vary because of the difference between how the Gregorian calendar defines a year (365 days) and the time it actually takes for Earth to complete its orbit around the Sun (about 365 and 1/4 days).

This means that each September equinox occurs about 6 hours later than the previous year’s September Equinox. This eventually moves the date by a day.

The autumnal equinox happens the moment the sun crosses the celestial equator, which is an imaginary line in the sky that corresponds to Earth’s equator. (Old Farmer’s Almanac describes it as a plane of Earth’s equator projected out onto the sphere.) Every year this occurs on September 22, 23, or 24 in the northern hemisphere.

From hereon, nights are longer than days and days continue to get shorter until December, when the light will begin its slow climb back to long summer days. Winter solstice is technically the shortest day of the year, while the summer solstice in June boasts the most sunlight. Hence, the four seasons, as illustrated below.

Seasons Because it takes the Earth around 365.25 days to orbit the Sun – and why we have a leap year every 4 years – the precise time of the equinoxes varies from year to year, usually happening around six hours later on successive years. On leap years, the date jumps back an entire day.

“Equinox” comes from the Latin words “equi” meaning “equal” and “nox” meaning “night.” This implies that there will be equal amounts of daylight and darkness, however such is not exactly the case.

As for the other celestial orb we obsess on, the full moon near the autumnal equinox is called the Harvest Moon, for the luminosity that affords farmers the ability to work late. It’s also been called the Full Corn Moon (see: Full moon names and what they mean). The Harvest Moon is usually associated with the September full moon, but this year, the September full moon occurred September 5-6. Since the October full moon does her magic on October 5, it will be closer to the equinox and thus officially takes the Harvest Moon title.

Hope you all have a wonderful week and enjoy the celestial happenings….and of course your veggies!

Linda and all of  your Winter Green Farmers

2017 CSA ~ Week 15

IMG_0108SPECIAL ANNOUNCMENTS:

TOMATOES!

Yes, it’s finally time…we now have bulk flats of tomatoes to offer. We have mixed flat of slicing tomatoes, Beefsteak and Early Girl. Great for salsa, sauce or canning. The flats are 20# and the cost is $30/flat. Call/email if you would like to reserve a flat and we’ll deliver it along with your  next CSA share.

Two Puns A Day Perpetual Calendar

Putting out a “plug” for member Paul Frishkoff’s new, and as he says his “most ambitious” book! The title is Two Pun’s a Day, and it’s a perpetual calendar book.

Do you celebrate Ballpoint Pen Day? How about Particularly Preposterous Packaging Day? Elicit guffaws among your family and friends from January to December with this perpetual calendar, which pairs original puns with a full year’s worth of strange and wonderous holidays.

Dr. Chuckle’s second book of humorous wordplay will tickle your “punny” bone – but take heed: Dr. Chuckle prescribes a two-pun-per-day maximum. Exceeding this limit may cause serious side effects, including, but not limited to: increased ditziness; pleasure headaches; barred stools, swollen knows and billiards secretions. You have been warned! You can find this book on Amazon!

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WHAT’S IN YOUR SHARE THIS WEEK:

  • Corn
  • Tomatoes
  • Red Kale
  • Lettuce
  • Sweet Peppers
  • Onions
  • Carrots

SOME SITES ONLY

  • Eggplant
  • Zucchini

RECIPES:

Corn! More corn that you can eat? Try freezing it….you can do the blanch and freeze method, or you can simply freeze it in the husk! To do so, just place the corn, in the husk, directly in the freezer, in single layers, for 48 hours. Then place it in plastic zip loc bags…will keep up to 6 months this way. When ready to eat, simply remove from freezer, let defrost a bit, tear off the husk and cook as usual, or add to stews, stir fries or soups.

Too many tomatoes! You can freeze those whole as well….I just take out the core, without disturbing the tomato too much, and then put them into zip loc bags and put those in the freezer as well….then when you need some tomatoes for a recipe, you can take out as many or as few as you need. Either defrost them, or toss them whole into soups, stews or a crockpot recipe!

Nantucket Corn Pudding

Zucchini Corn Cakes

Spicy Tuscan Kale & Ricotta Grandma Pie

Spaghetti Aglio e Olio w/lots of Kale

Sweet Peppers w/Pasta

No-Bake Summer Lasagna

Hard to believe it’s Week 15 already….where did the summer go? It’s that time of year when we begin to say goodbye to some of our favorite summer crops….this will be the last week for zucchini, and the cucumbers are already finished. The tomatoes are bountiful and we’re excited to have lots to add to your share this week! We’ve also begun harvesting our carrot crop for our wholesale markets, and beets are soon to come!

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Chad using the tote dumper to wash carrots in our barrel washer

It’s a beautiful day on the farm this morning, with clear, crisp blue skies, and abundant sunshine….a little on the warm side, but we’re not complaining as we know it’s a short matter of time before the temps begin to cool down for Fall. The smoke began to roll in mid morning, but seems to have dissipated..for now. Still feeling for our neighbors who are continuing to live day to day with fires all around…so many natural disasters happening all over the globe right now, and we should feel blessed to be in a place that has not directly been effected as yet. The little island of St. John, in the US Virgin Islands that I called home for 15 years, has been severely impacted by Hurricane Irma, as was many of the Caribbean communities. Having lived through a hurricane or two, the memories of the aftermath come roaring back to life when I see photos of the destruction. I know Houston is reeling from the massive task of cleanup and rebuilding ahead as well. Any help we can send their way in the days ahead will be greatly appreciated. We can, at the very least, send our thoughts and prayers to them in the times ahead.

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Menu for the 2017 That’s My Farmer Benefit Dinner at Party Downtown

Speaking of helping those in need, I attended the 2nd annual That’s My Farmer Benefit Dinner last night at the Party Downtown restaurant in downtown Eugene. That’s My Farmer, as many of you may remember, is the annual event that has been held at the First United Methodist Church for the last 17 years…in fact this year is the first time the event was not held there. Pastor John Pitney organized the event back when “eating local” was not a common phrase. He brought together the Eugene faith groups and the local farmers, and helped to introduce Community Supported Agriculture to the Eugene community, as well as raise awareness about where our food comes from and how to learn how to eat from within a hundred miles of where  you live.

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Shaved Squash Parm with mint. All of the food for the dinner was donated by the CSA Farmers ~ Winter Green Farm, Good Food Easy, Camas Swale Farm, Turnip the Beet, Ruby and Amber’s Organic Oasis, Deck Family Farm, & Laughing Stock Farm

The event was also a fundraiser, and that is how this benefit dinner continues to support the group. The That’s My Farmer event had a sliding scale entry fee, and all of the proceeds went into a Low Income Fund. That fund was then shared with the attending CSA farmers, who then shared the funds with members of their farm who were in need of assistance. The benefit at Party Downtown will continue on with the tradition.

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Lambchetta and Eggplant dirty rice

Mark and Tiffany, owners and chefs at Party Downtown, will donate  much of the proceeds from the 60 person dinner to the Low Income Fund. All of the food being prepared for the dinner was donated by the participating farms. If you missed the opportunity to participate in the dinner this year, don’t worry….we’ll let you know when

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Sold out crowd ready to enjoy a fabulous meal, for a great cause!

the next one is scheduled. We’re hoping to host another That’s My Farmer 2018 Spring event as well. Maybe these pictures of the delicious food will entice you to attend!

We hope that you all have a lovely week ahead, and glad our veggies can be a part of it!

Linda and all of your Winter Green Farmers

 

 

2017 CSA ~ Week 14

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SPECIAL ANNOUNCEMENTS: 

GREEN BEANS! We are all finished in the green bean plantings, so you are welcome to come this week again to do some gleaning….the patch will be open to you through Thursday, and then we will be tilling in the plants to make room for our cover crop planting. You can come to the farm between 3-7pm. Refer to last week’s blog for directions on where the planting is, and parking if you drive down to the field.

Member Wesley Voth came out to glean last week and  wrote in ….I enjoyed what he wrote so much, I thought I would share his musings with you all:

Thank you so much for the opportunity to glean the green beans, which I did Friday afternoon. I was alone out there from about 3 pm to 5:30. I picked 2 Trader Joes bags full; among the mature beans it was possible to find plenty of the young and tender ones. Can you tell me the name of the variety (new to me)? While I was there I helped myself to lamb’s quarter and purslane growing among the bean plants. 

The smell of the bean field brought back memories of my first experiences picking beans–I picked Blue Lake pole beans commercially from the summer of 1960 when I was 8. Of all the crops I picked as a farmworker—strawberries, raspberries, currants, blackcaps, cherries, pickling cucumbers, tomatoes, peppers, sweet corn, apples, & various squash, I liked beans the best. The pay was 2 and a half cents a pound, with a half cent a pound bonus if you worked the whole season. We picked into 5 gallon metal buckets, dumping these into cloth flour sacks that held about 40 pounds. These were carried or dragged to the scale and cardboard tickets with our names on them would be punched to show the poundage. On a good day, and after a couple of years, I could pick 200 pounds a day–$5. First I worked on a farm east of Corvallis, riding my bike from our home on Kings Road. One season I worked on a farm in Monroe, riding a picker bus; I think the incentive was being paid in cash at the end of every day instead of waiting for a check at the end of the season. We moved to Newberg the summer I was 14, and there a farmer offered me a dollar an hour to carry bags to the scale, then to move irrigation pipe. From then until the end of college and moving to other work, I did most every Willamette Valley farm job imaginable: bucked hay, drove tractor, hoed, ran a farm stand, drove picker bus and field bossed crews of pickers, dug outhouses. Top pay by the time I finished was $2/hour (minimum wage at the time was $3.75) but I could work 70 hour weeks (5 12s + 10 on Saturday—moved pipe 6am/6pm Sundays but didn’t get paid because it was Sunday, a weird kind of Quaker logic). I loved it all. Thanks again. 

Wesley Voth

BEEF! Winter Green Farm beef is now available…if you would like the information about this years offering, or would like to reserve a share just contact the farm office.

STRAWBERRIES! The strawberries are in a lull right now, so that is why I have been filling your orders for flats slowly….if you have been waiting for a flat, rest assured that it will come soon! We expect another flush in a couple weeks, but I am filling orders from the few flats we are harvesting each day. Thanks so much for your patience!

WHAT’S IN YOUR SHARE THIS WEEK:

  • Corn
  • Sweet Peppers
  • Cilantro
  • Cucumbers
  • Tomatoes
  • Lettuce
  • Zucchini
  • Collards
  • jalapeno
  • Carrots
  • Onions

SOME SITES ONLY

  • Eggplant
  • Cherry Tomatoes

RECIPES:

Eggplant Parmesan Rollatini

Eggplant Pasta Salad

Sautéed Collard Greens w/Garlic

Collard Greens w/Raisins

Sweet Corn & Ricotta Ravioli

Corn & Zucchini Salad w/Feta

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Happy Labor Day! As I write this blog on Monday, it won’t be labor day when you read it, but I wanted to share the sentiment. We are laboring today, while I hope most of  you are enjoying a day off. We are fairly inundated with smoke here and it’s just not pleasant, to say the least. Many of the crew are wearing masks to protect themselves while working

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outside but it still stings the eyes and creates of feeling of heaviness, weariness. We can only imagine what those who are even closer to the actual fires are experiencing….our thoughts and prayers for their well being are with them all!

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Last week the crew was busy preparing the new strawberry beds for planting. The field has been worked and composted, the drip tape and ground cloth have been applied and the strawberry starts have arrived….guess what we’ll be doing this week?? You guessed it! Wednesday much of the day will be spent putting these lovely new starts in the ground for next years harvest. Last week we also harvested over 20,000 onions for Late Shares and wholesale, and this week we’ll be harvesting carrots…lots and lots of them!

LATE SEASON!

We are fast approaching the end of the Standard Season and will begin with Late Season deliveries on October 20th. We do still have some Late Season shares available and I thought I might entice those of you who have not reserved a Late Season share with some peeks at some of the winter crops ahead, sizing up nicely…..if you feel inspired to continue on with  your CSA share through the week before Thanksgiving, just call/email the farm office to reserve your spot!

 

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Festival Squash

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Delicious Delicata Squash

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Orange Kabocha Squash

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Leeks!

FEATURE VEGETABLE:When I first started on the farm, writing the “box notes” as we used to call them, when they were the paper version, we used to feature a vegetable each week. I have been looking through the archives and thought I would revive some of that old info….will be a repeat for those of you who have been members for many years, but some of you newer members might enjoy the info….

Our feature vegetable this week is the Tomato! A member of the nightshade family, Solanum lycopersicum is one of the most awaited summer delights. Technically a fruit, many cultures consider it a vegetable, and use it as a main course in their cooking.

Originally thought to be brought from the highlands of the west coast of South America, the tomato was distributed throughout their colonies by the Spanish Conquistadors. They introduced it to the Caribbean, the Philippines, and from there, it migrated to Southeast Asia, and to the entire Asian continent.

Popularity grew slowly, due to the belief that the plant and fruit were poisonous. It was grown as a decorative plant, until the peasant classes discovered that it could be eaten when more desirable food was scarce. It grew easily in the Mediterranean countries, and the earliest discovered cookbook with tomato recipes was in Naples, in 1692. By mid 18th century, they were cultivated on many southern plantations, probably introduced from the Caribbean. It is also said that the tomato became popular in France during the French Revolution, because the revolutionaries’ color was red, and they were told to eat food that was red as a show of loyalty.

Today tomatoes are used in a wide variety of culinary applications, from salsa and pizza, to garnish and pasta sauces, and let’s not forget the American institution….Ketchup!     You have all of the fixings for more salsa in your boxes this week, so hope you enjoy!

Linda and all of the Winter Green farmers

2017 CSA ~ Week 13

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SPECIAL ANNOUNCEMENTS:

GREEN BEANS!

We have a gleaning opportunity for members…if you love green beans, you can come to the farm this week to do some gleaning. We will open the field to members from 3-7pm this week….bring your baskets and fill them up with green goodness! In case you arrive and there aren’t any crew around to help you, I’ve drawn a little map to show you where to go! If you drive down, please park along the edge of the field on the right side so the road is clear….when you’re finished, you can drive a little further on the dirt road and there will be a place to turn around by the outhouse. Please only pick from the yellow flagged rows to the South…we are still harvesting from the rows to the North. Enjoy!

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LAMB SHARES!

The Overbaugh family is proud to offer their Lamb shares again this season and they are taking reservations now. All of their sheep are hair sheep, Katahdins and Katahdin Dorper crosses. Hair sheep shed their fleeces in the spring and they do not produce lanolin, which gives lamb its traditional musky flavor. Their lamb meat is milder that traditional lamb, tender and delicious. All of the flock is grass fed and finished. This makes their meat high in omega fatty acids and since they are not given grain, their meat is healthier for you. Please call/email the farm office if you would like to receive the info.

PORTER’S MELONS!

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Porter Overbaugh “wrangling” his melons

Porter Overbaugh has grown another fabulous crop of delicious melons! He has red watermelon, orange watermelon and cantaloupe, and I can attest that they are sweet and delicious! You can order them to have them brought along with your CSA Share…the cost is $1.50/lb.

WHAT’S IN YOUR SHARE THIS WEEK:

  • Corn
  • Carrots
  • Swiss Chard
  • Cucumbers
  • Zucchini
  • Lettuce
  • Red Onion
  • Broccoli
  • Tomatoes

SOME SITES ONLY

  • Eggplant
  • Cherry Tomatoes
  • Sweet Peppers

RECIPES:

Raw Corn & Zucchini Salad

Quick Pickled Corn

Corn Fritters

Bucatini w/Swiss Chard & Garlicky Breadcrumbs

Herb, Chard & Feta Soup

Parmesan Roasted Carrots

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Between the fire down on the coast in Brookings, the fire in Mt. Jefferson Wilderness, and the fire out in Lowell, there was no escaping the smoke today. Usually we are fortunate to have the coast breezes to blow away the smoke, but not this week. Sure makes you appreciate what the folks who live even closer to the raging fires are experiencing….our thoughts are with them while we worked through the day, feeling like we smoked a whole pack of non filter cigarettes!

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I spent part of the morning attending the first Wellness Fair for the Fern Ridge teachers, at Elmira High School, in the brand new auxiliary gymnasium! Both my son and daughter, as well as the farm kid’s,  attended Elmira High School and it was quite a surprise to see all of the upgrades and changes that occurred there this year. It was a pleasure to share our information about our farm and CSA program with our local audience…I’m still amazed at how many people don’t know about our farm, even though it’s been here feeding the community since 1980! I saw a few familiar faces and met many of the new teachers who will begin their new year next week. Best of luck to you all!

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Kiegan and Jesse emerging from the corn field, packs laden with fruit

CORN! The corn is on with a vengeance and you will all be receiving it in your boxes this week….it is so yummy! I went out to visit the harvest crew, and am continually impressed with the corn harvest. They wear these packs on their backs, and disappear into the corn field, only to emerge a short time later, laden with their packs full of corn ears! They are so heavy, and yet they make it look so easy.

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Chad unloading his corn pack into the waiting tote

Once the packs are filled with the gorgeous, bulbous ears, the packs are lifted onto the back of the harvest truck (no easy feat!), and the ears are unloaded and counted into a tote.

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Keegan, Chad and Jesse heading back out into the corn field

Then, out they go once again….thousands of ears are  harvested to provide the CSA members with their share, and to bring to our market stands. In this heat and smoke, the crew looked a bit down trodden, but kept marching on…..we are so lucky to have such wonderful team members!

We  hope that you all enjoy the week ahead, which for many of you will be the last week of summer vacation before school begins after Labor Day. We’re glad our food can be

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We planted a row of sunflowers this season and the bees are loving them!

a part of it all….hope you enjoy your veggies this week!

Linda and all of your Winter Green Farmers

 

2017 CSA ~ Week 12

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SPECIAL ANNOUNCMENTS:

Winter Green Farm Beef

It’s that time of year once again. We just sent out the current information regarding our offering of organic, grass fed beef for the 2017 Fall season. If you are already on our contact list, you should have received an email, if one has been provided, or you will be receiving a snail mail letter shortly, if we don’t have an electronic mail contact for you. If you would like to reserve a share, or get on the contact list, please do so by calling the farm office, or emailing to the folks@wintergreenfarm.com, rather than using the WordPress reply. Thanks!

2017 That’s My Farmer Low Income Fund Benefit Dinner!

If you missed it last year, you won’t want to miss it this year! Party Downtown will once again host this event and cook up a fantastic menu with farm fresh produce and meat contributed by participating farms to raise funds for each farm’s low income fund to supply those in need with fresh, healthy food.

Monday, September 11th @ 6:00pm ~ Party Downtown is located at 64 W. 8th Alley  which is the other side of Red Wagon Creamery on W. 8th Ave. The cost is $50/ticket and $30 of that will be donated to the low income fund. Reserve your seat by calling/emailing the farm or sending a check directly to Winter Green Farm.

WHAT’S IN YOUR SHARE THIS WEEK:

SALSA BOX!! This week we’ll be including ingredients to make a Salsa recipe, including jalapeño peppers! Please be aware of little fingers reaching into the boxes, unaware of the hot peppers inside. They do look cute enough to eat and we wouldn’t want that to happen!

  • Cilantro
  • Jalapeno
  • Tomatoes
  • Red Onion
  • Carrots
  • Cauliflower
  • Green Beans
  • Zucchini
  • Broccoli
  • Lettuce

SOME SITES ONLY

  • Eggplant
  • Cucumbers
  • Strawberries
  • Cherry Tomatoes
  • Sweet Peppers

RECIPES:

Roasted Tomato Salsa (you can substitute our tomatoes for the Roma tomatoes!)

The Best Fresh Tomato Salsa

Fresh Tomato Salsa

Green Beans w/Pecans & Maple Vinaigrette

Everything Bagel Cauliflower Rolls

Moroccan Carrot-Chickpea Salad

MUSINGS FROM THE PATH OF TOTALITY:

“Go for the cash!”, was the general consensus from the 4 or 5 other customers waiting on line at the bank. This was 2 weeks ago, when everyone was discussing where they would be viewing the eclipse. I had mentioned I was trying to decide whether to rent out camp spots on my 3 acres of land, or whether to go someplace in the path of totality for the full experience. I came to the conclusion that the consensus to “go for the cash” might have been influenced by the fact that we were standing in the bank, close to all of that money!

In the end, I did choose to go for the full experience! I traveled up to the outskirts of Corvallis to spend the night camped out under the stars at a friend’s house with my family. None of us had ever seen a total eclipse so it was very exciting, not knowing what to expect. The stars in the dark sky were phenomenal and as I drifted off to sleep, I wandered through all of the “theories” I had heard, about what might happen the next day….would we experience earthquakes and tsunamis? Would the aliens appear at the moment of total eclipse to take over our planet? Would some enemy use the eclipse to send destruction across the ocean? Would time stand still? Would Peace reign, finally?

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We shared a  delicious breakfast on the deck, waiting and watching as the moon slowly crept along in front of the brilliant sun. The children tried on their extra makeshift protective gear (Sara added a paper plate to the eclipse glasses to protect tender retina’s),

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and entertained us all as they drummed on patio furniture and danced around. The grown ups excitedly kept time and as the light began to change.The temperature cooled, the thrill of being part of this phenomena heightened.

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Finally, we were at total eclipse, and just the corona was visible….the birds were quiet, the horses in the field across the way stood still, and the dogs laid down on the deck. I had expected total darkness, and even though that didn’t occur, I did see a star or two!

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It was a once in a lifetime event and I was overwhelmed with gratitude to bear witness….it meant so much more than money!  I can only imagine, without all of the science knowledge & technology we have today, what the ancient civilizations must have experienced when total eclipses occurred….anyway, let peace reign, in our hearts at the very least!

98% ECLIPSE ON THE HOME FARM:

On the home farm, he crew also took a break to experience the eclipse, and of course that meant there would be food! Shannon baked up some delicious treats for all to share together.

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They viewed the eclipse from the “prep garden” where many of the biodynamic preparations are grown. They observed that at the height of the eclipse, the bees all went

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home to bed, the calendula flowers closed up, as if for the night, and the cows all laid down in the field. We can only imagine what was going on in their heads! We hope

IMG_4775that wherever  you were viewing the event, or just knowing it was going on, that you had as much fun as we all did! And now, back to your regular scheduled program…..

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Hope you all have a great week ahead, and enjoy your veggies this week!

Linda and all of your Winter Green Farmers

 

2017 CSA ~ Week 11

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SPECIAL ANNOUNCEMENTS:

We will continue to offer bulk flats of strawberries, although the yield may decrease a bit in the next couple of weeks….if you don’t have a deadline for when you need them, reserve your flat and I’ll send them when available. The price is $32.50 per 12 pint flat.

WHATS IN YOUR SHARE THIS WEEK:

  • Green Beans
  • Beets
  • Carrots
  • Broccoli
  • Cucumbers
  • Walls Walla Onion
  • Tomatoes
  • Strawberries

Some Sites Only

  • Cherry Tomatoes
  • Eggplant
  • Zucchini
  • Cauliflower

RECIPES:

Lemon-Sauteed Green Beans

Caramelized Spicy Green Beans

Skillet Green Beans

Spicy Eggplant

Zucchini Stacks – Parmesan Style

Strawberry-Cucumber Salad w/Lemon Cream

What a glorious start to the week! After so much heat, for such a long time (okay, for us Oregonians anyway!), it was a welcome pleasure to have some of the wet stuff visit us over the weekend. While I’m sure those of you that had camping plans, or a yard sale going on, it might not have been welcomed, but our earth sure needed a “drink” and I’m sure it helped the wildfire situation, even the tiniest bit. The farm felt fresh and clean this morning, even though we were all a touch more bundled up than of late. Great weather to be harvesting strawberries and sensitive crops. We’re back to full on sunshine now, and that feels good too! Summer….gotta love it! May it stick around for a long time…..

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What do you think of this spider! Farmer Kiegan discovered it in his irrigation travels this morning. It’s an Argiope aurantia…..Argiope is Latin for “with bright face” (Cameron 2005); aurantia, in Latin, is an adjective meaning “orange-colored.” It is common in gardens, orchards, forest edges, old fields, and farms.

A large, vertical, orb-shaped web is usually built amid tangled grasses, weeds, briars, and other vegetation, from near ground level to about three feet above it. The web is usually decorated with a bold, zigzag band of silk called a stabilimentum. The spider occupies the center of the web, hanging head down. The web is usually eaten and rebuilt every day, with the exceptions of the periods around molting and egg-laying. The spider will rapidly shake and vibrate in its web as a defensive strategy to scare predators off. The shaking blurs the spider and makes it appear bigger than it really is. Those are blackberry leaves in the background, so you can get an idea of it’s size. The morning dew looks like little jewels all around the web.

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Anyone see the Perseid meteor shower this weekend? This past weekend was supposed to be the peak viewing time, although hampered a bit with the waning moon still so bright. You still might be able to see a few “shooting stars”, as it’s supposed to be visible through August 24th. Find a dark spot, in the early morning hours just before dawn and or just after sunset, before the moon rises, and get comfy….look into the Northeast sky. Maybe you’ll get lucky! The Perseid meteor shower is really the debris from the comet Swift-Tuttle which passes us by every 133 years….

SOLAR ECLIPSE:

Where will you be for the Solar Eclipse? I will be viewing it from a friends property just outside of Corvallis, so hopefully I’ll have something to share for the next blog…..I have never been in a Total Solar Eclipse before, and probably won’t ever again in my lifetime, so I’m going for it. Most of the farmers will be here watching it from the fields…I’ll be sure to share our experiences with you next week!

FEATURE FARMER PROFILE:

This week we’d like to feature Farmer Kyle Ryan. Kyle has been working on Winter Green Farm on and off since 2011. He was born in New Jersey, brought up in Boston, with a little time spent in London when he was around 8 years old. He studied Environmental Science in college, but became dissatisfied with book learning and wanted to get out and do something.

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He came to Oregon to study at Aprovecho Sustainability Education Center for several years, and that’s where he got inspired to get involved in agriculture. He worked first on  Slo Farm, helping with fruit production/harvest. He came to Winter Green Farm in 2011, and has taken on many tasks here from harvest & production, to irrigation and this year, helping with the CSA. Working on Winter Green inspired him to finish his degree and he attained his degree in Land Use Sustainability from Goddard College, working mainly from home, and visiting their Seattle and Vermont campuses when required.

I asked Kyle what he enjoyed most about working on the farm and he said he really enjoyed working with a team of motivated people, seeing the season through from beginning to end. He said it felt like an amnesiac experience in a way….since there is always so much to do, you’re forced to be present in the moment, and then the plants you put in the ground so long ago in the Spring, seem to very suddenly be bursting with fruit! It amazes him!

The crew sort of thinks of Kyle as the on farm Google. He seems to know a little or a lot about so many subjects and loves to share what he knows. He reads, and listens to podcasts, and retains the information so well, he can tell you in depth about what he’s learned. He has self proclaimed himself to have “vocal voracity” and says he is the most outwardly, comfortably noisy person on the crew!

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This July, Kyle married his long term partner Molly Bullock, who is the Farm to School Coordinator at the Bethel Farm at Kayapulya High School. She brings school children to the area farms on field trips to see where and how their food is grown. The students typically  harvest food to make a salad at the farm so the children get the experience start to finish, harvesting and preparing their own meal. It’s a fantastic program, and they were just awarded a $100,00 grant from the USDA to keep the program going!

Kyle will be leaving us the end of the month to pursue a different path. He will be taking a position with Cascade Middle School as an Education Assistant working with the Special Education program. It will be our loss, their gain, as Kyle will surely be an asset to the program and to all of the children there. Those kids are in for a treat, as I’m sure Kyle will entertain them with random facts, total enthusiasm, and perhaps a new way of looking at their world. Thanks for sharing the season with us again this year Kyle, and maybe we’ll see you next summer!

We  hope you all have a wonderful week ahead, and eat your veggies!

Linda and all of the Winter Green Farmers