CSA Signups are Open & We’re Hiring!


2020 is here and we’re gearing up for the new season! I don’t know about your but these cold winter months have me fantasizing about fields of green and summer veggies. We’re cleaning up the greenhouses and preparing our first plantings of snap peas, onions and lettuce. Seeds are ordered, and planting calendars are being finalized. Now all we need are a few more crew and CSA members!

The positions we have openings for this season are Farm Crew,  Farmers’ Market vendors in Portland, Farm Production Specialist, and our Farm Office/CSA Coordinator. If you would like to work on our farm this season, please visit our website to fill out the Employment application there.


CSA Signups are open!! I’ll be sending out the renewal info mid February but we welcome, and encourage members to reserve your share early! Not only will you feel good knowing your share is reserved, but it will save on paper since we won’t need to send out the renewal info to you! A win, win all around. You don’t need to send any payment until June, although we are offering a member renewing discount of $10 if you pay in full before May 1st. Visit our CSA Signup page on our website to either renew your share, or learn more about our farm and CSA if you are new to our program. Feel free to give us a call at the office as well if you  have questions!

We hope this New Year has been healthy and happy for you so far and we look forward to the months to come.

Linda and all of your Winter Green Farmers

Happy New Year from the Farm!


All of us here at Winter Green Farm are sending love and wishes out to you all for a peaceful end to the 2019 season, and for a joyous and abundant 2020 season! We sure enjoyed our relationship with our fabulous community last year, and through the 40 years Winter Green Farm has been growing fresh, organic food to share with you all. We look forward to many more years and hope you will continue to join us on the organic food adventure! Many, Many blessings to you all!

2020 CSA Signups are open!!

If you would like to make sure you receive your Winter Green Farm CSA Share this year, visit our website which is all ready for your membership! Feel free to give us a call or email if you would like to speak to a real person! We look forward to hearing from you!

2019 CSA Share ~ Final Share!



Last share of the season!! Always so bittersweet….while we’re all truly ready for some down time and rest, we’re also going to miss sharing our food with you all. We are so grateful to have had  you all be part of our farm family this year, and we hope that you have enjoyed the CSA experience, the food and knowing that you are part of the movement to support local food and farmers. Without you we couldn’t do the good work we do! Thank so so much and we hope you will choose to join us in the 2020 season! You can reserve your share anytime…..until then, we wish you the most amazing winter and holiday season. We’ll be with you all in spirit!



  • Kale ~ assorted varieties of Lacinato, Red Russian, or White Russian
  • Carrots
  • Brussels Sprouts or Cabbage
  • Potatoes
  • Leeks
  • Parsley
  • Winter Squash ~ Butternut
  • Apples ~ Gala
  • Strawberry Spread


Butternut Pumpkin Pie

Caramelized Butternut Squash

Roasted Squash Panzanella

Butternut Squash Pancakes

Butternut Squash & Leek Stuffing

Kale Salad w/Carrot Ginger Dressing

Another crisp morning on the farm! Frosty and foggy as we circled up this morning for the last CSA delivery of the season. After next week, many of our crew will be taking their winter hiatus, and some are leaving for other adventures. Jimi and Melissa, who have been on the farm for 4 years now, will be heading down to Sonoma, CA to energize their family farm there. We’re all excited for them to pursue this passion on a farm of their own and we wish them much success! Their shoes will be hard to fill. Hayley, who began this year and had intended to take over my position on the farm, has decided she prefers a warmer climate after all, and will be heading back down to the Fresno, CA area to work on area farms there. We will have a small crew on farm this winter to handle the Wholesale and Burdock orders, and to complete winterizing tasks. Before we know it, it will be the New Year and we’ll begin planting in the greenhouse by the end of January! The cycles of the season just roll on and on…..



Happy Thanksgiving! We’re excited to send this last box for you chock full of goodies to include in the feast, or to store away for use during he upcoming winter months. You will find a lovely Butternut squash in your share that you can either use for roasting or that you can bake and use to make your pumpkin pies. Most of the canned pumpkin you buy is really Butternut squash! It makes a delicious pie and I’ve included a recipe for you.


Jeremy unstacking the myriad of CSA boxes after washing, to fill with your share this week!

We didn’t have enough of any one kind of Kale this week, so we harvested many varieties to make enough to supply all of the CSA boxes. You will receive one of these varieties.


Our varieties of Kale in order of appearance….Red Russian, Lacinato and White Russian

We hope that you all have a wonderful winter, and a joyous holiday season!! We’ll look forward to seeing you in the New Year….2020!! It’s gonna be a great year…be well, and take care of each other.


Linda and all of our Winter Green Farmers

2019 CSA Share ~ Late Season Week #4



TOMATO SAUCE.…we have our new batch of Tomato Sauce ready for you! We are offering them for $7.50/jar or $85/case. Let us know if you would like to have some sent to your delivery location next week!

END OF SEASON….next week will be the last delivery for the season! We ask that if you have any stray CSA bins anywhere around that you bring them with  you to the site next week….they are quite expensive and the fewer new ones we’ll need to purchase for the 2020 season, the happier we’ll be! Thanks for your help with this….

RESERVE YOUR SHARE FOR THE 2020 SEASON! If you are sure you would like to participate in the season next year, we would love to reserve a share for you! Just call/email the farm to secure your spot.


  • Beets
  • Carrots
  • Collards
  • Leeks
  • Romanesco
  • Winter Squash ~ Delicata
  • Celeriac
  • Onion
  • Apples ~ Gala


Pasta w/Romanesco & Capers

Garlic & Lemon Roasted Romanesco

Collard Dip Recipe

Parmesan Crusted Delicata Squash

Roasted Delicata Squash Tian

Cheesy Celeriac, Leek & Rosemary Gratin

Baked Apples

One of my favorites…..a crowd pleaser!

  • 4 large apples
  •  ¼ cup brown sugar
  •  ¼ cup chopped pecans
  • 1 tsp. cinnamon
  • ¼ cup currants or chopped raisins
  •  1 tbsp butter
  •  ¾ cup boiling water

Preheat the oven to 375. Wash the apples and remove cores to ½” from the bottom of the apple. Spoon out the seeds and make holes about ¾ inch to an inch wide.

In a small bowl combine sugar, cinnamon, currants  (or chopped raisins) and pecans.

Place the apples in an 8×8” square baking pan. Stuff each apple with the mixture, dividing it evenly and then top with ¼ tbsp butter.

Add boiling water to the pan and bake 30-40 minutes until apples are tender. (Tastes delicious with a scoop of vanilla ice cream on the side)


A misty morning with some rain showers started us off this morning….feels good to have some moisture on the farm again. We aren’t typically this dry in October and November, and since we had already removed our irrigation pumps and pipes from the fields, we were wondering when Mother Nature was going to bless us with some of the wet stuff. Glad it’s back somewhat, and I’m sure the days will soon come when we’re begging for it to stop….the nature of life in the Pacific Northwest.


As the fall progresses the winter crops come on the scene. This week you will see that weird veggie in your box. For those of you who are new to the farm, you might not recognize it….it’s Romanesco! So fascinating to look at, it’s a shame to eat it, but please do! It’s a delicious cross of flavors between broccoli and cauliflower and can be cooked and eaten in similar fashion and dishes.


Maggie and Jesse were “de-brussels sprouting” the stalks for markets today….the rest of the CSA will receive their share of the little cabbage like orbs next week.


Erin doing the seemingly endless washing! Cabbages and Kale were the order of the day!

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



2019 CSA Share ~ Late Season Week #3



CSA BOXES…..As we head into the last few weeks of delivery, we would sure appreciate if you look around for any stray CSA bins that have made their way home with you. The fewer new boxes we need to purchase for the  new season, the better. If you find any, just bring them back to your pick up site in the weeks ahead….thanks so much!

FILL YOUR PANTRY! Come join us at the Lane Events Center this Sunday, Nov. 10th for the Fill Your Pantry event….it will run from 1pm – 5pm. Stock up on beans, grains, flours, nuts, frozen meat, honey, garlic, onions, squash, and more. Support your farmers while filling your pantry, and know that you are contributing to a strong local food system.  Learn more here!


  • Brussels Sprouts or Green Cabbage
  • Red Russian Kale
  • Root Bag w/Carrots, Parsnips & Purple Top Turnips
  • Red Butter Lettuce
  • Onions
  • Winter Squash ~ either Orange Kabocha, Delicate or Sweet Dumpling
  • Pears ~ Red Bartlett


Roasted Brussels Sprouts

Brussels Sprouts w/Parsnips

Spicy Cabbage Salad w/Turkey & Peanuts

Shoyu Cabbage Soup

Some of you may remember when the “Real Dirt on Farmer John” movie and cookbook were having their hay day. If you haven’t experienced the movie, it is a must see and I even saw it at my local library recently! The cookbook is also a treasure, stuffed with wonderful recipes, stories, farming info and anecdotes. Invest in a copy and you won’t regret it. Here is one of my favorite recipes from it…..

Brussels  Sprouts w/Portabella Mushroom & Sunflower Seeds

  • 1 lb Brussels Sprouts
  • 2 Tbsp Butter
  • 1/2 cup minced onion
  • 1 clove garlic, minced (about 1/2 tsp) *I add more, cuz I love garlic!
  • 1 large Portable mushroom, roughly chopped
  • 1/2 cup unsalted sunflower seeds
  • 1 tsp lemon juice
  • 1 tsp fresh oregano (or dried if you don’t have fresh)
  • salt
  • freshly ground black pepper
  • 1/4 cup freshly grated Parmesan or Asiago cheese or more to taste (optional)

Place the Brussels sprouts in a steamer basket set over 1 1/2 inches boiling water and cover. Steam until tender crisp, 5-10 minutes: overcooked Brussels sprouts have an unpleasant flavor and texture. Transfer the Brussels sprouts to a serving platter.

Melt the butter in a large skillet over medium heat. Add the onion: sauce until translucent, 5-7  minutes. Add the garlic: cook for 1 minute more. Add the mushroom, sunflower seeds, lemon juice, oregano, salt and pepper to taste: cook, stirring, until the mushroom has reduced in size and released most of its liquid, 8-10 minutes.

Pour the  mushroom  mixture over the sprouts. Top with cheese. Serves 4-6  Enjoy!!

Here’s another of my favorites from the same “Real Dirt on Farmer John” cookbook…it’s recipe for 6 people, but you can scale it down for the size of your group, and it uses many of the ingredients included in your share this week!

Baked Squash w/Kale and Pear

  • butter or oil for greasing the pan
  • 3 Squash (originally calls for Acorn, but I’ve used every squash available on the farm and it has been delicious, so experiment!)
  • 1/2 cup grated Parmesan cheese, divided
  • 1/2 tsp salt, divided
  • 1/2 tsp freshly ground black pepper, divided
  • 1 1/2 Tbsp olive oil
  • 1 large leek, chopped (about 2 cups)
  • 4 cups coarsely chopped kale
  • 1 cup veggie or chicken stock
  • 1/2 red bell pepper, cored, seeded, diced
  • 1 tsp minced garlic (about 2 cloves, but feel free to add more to taste)
  • 1 Tbsp butter
  • 1 pear, firm-ripe, peeled, halved, cored, cut into 1/2 inch pieces (about 1 cup)

Preheat the oven to 375˚. Lightly grease a 13 x 9 inch pan with butter or oil. Cut the squash  in half and scoop out the seeds. Place the squash halves cut side down on a baking sheet: bake until tender, 30-45 minutes. Turn the squash halves over and sprinkle with 1/4 cup Parmesan, 1/4 tsp salt, and 1/4 tsp pepper. Bake for an additional 5 minutes.

Heat the oil in a large skillet over medium high heat. Add the leeks: sauté until soft, about 5  minutes Add the kale, stock, bell peppers, garlic, and remaining 1/4 tsp salt and 1/4 tsp pepper. Bring to boil, cover and cook for 5 minutes. Remove the cover and increase the heat to medium high: cook, stirring frequently, until kale is tender and the liquid evaporates, 8-10 minutes. Transfer the mixture to a bowl and set aside.

Melt the butter in a large skillet over medium high heat. Add the pear: sauté until lightly browned and tender, but not mushy, 2-3 minutes. Add the pear to the kale mixture and stir well. Spoon the kale and pear filling into the squash halves. Top with the remaining 1/4 cup parmesan cheese. Bake for 10 minutes. Yummmmmmm!


Life has been busy on the farm this week!! We have been taking good advantage of the dry weather to get more roots out of the ground. We were able to harvest many totes of Burdock root for wholesale markets, and many totes of carrots as well. We had hoped to use our Scott Viner implement (check the link to hear Alden explain how it works!) to pull the carrots out by the green tops, but the tops were a bit too fragile for the process to work properly, so we ended up having to hand dig them. It was a lot of “knee work” for our crew, and a crew from AgriHelp, but we got the job done!


We have also been getting organized for the Fill Your Pantry event this weekend. We have been cleaning and sorting pre-ordered squash, turnips, parsnips, onions and potatoes, labeling and staging them for delivery to the Lane Events Center. The doors open to the public at 1pm, but we have to be there much earlier to set up and be ready

IMG_3818.JPGfor fire inspection by 11am. If you have pre-ordered, you’ll just come to our booth and let us know your name, and we’ll sort out your order for you. If you haven’t pre-ordered, we’ll be there help you pick out what you would like to fill your pantry with. It should be a fun day, and we hope to see you there!


In your box today you will receive either Brussels Sprouts or Green Cabbage. While we typically like to give you your Brussels Sprouts on the stalk, this year, due to the early rain and then the very cold temperatures, the stalks just didn’t hold up well, and honestly


just didn’t look that good. We cleaned the sprouts off of the stalk and have them bagged for you. Next week, we’ll send reverse the order so everyone gets their share of both veggies. The Winter Squash in  your box this week will either be the Orange Kabocha, the


Delicate (long and yellow with green spots), or the Sweet Dumpling (short and squat, yellow with green). Not sure which one you will receive, but all are delicious and interchangeable in any of the recipes I’ve provided. The Pears this week are Red Bartlett…next week we’ll have apples for you!

Hope that you all have a wonderful weekend, and week ahead….enjoy your veggies!

Linda and all of your Winter Green Farmers



2019 CSA Share ~ Late Season Week #2




Please join us on November 10th for the Fill Your Pantry event! While the pre-order phase has ended, we will be at the event with veggies for you to fill  your pantry for the winter months. Be sure to get there early if you have particular varieties in mind!

Come on down and see us, and enjoy the event!


We have a couple of shares available of our organic grass fed beef this season….our last date is next week on Nov. 5th….if you have been sitting on the fence about reserving a share this season, the time is now! Please check in with the office if you have questions or would like to place an order.


  • Napa Cabbage
  • Cauliflower
  • Collards
  • Potatoes
  • Carrots
  • Winter Squash ~ Red Kuri & Acorn or Carnival
  • Onions
  • Pears


Napa Cabbage Salad w/Parmesan & Pistachos

Kale & Roasted Red Kuri Squash

Red Kuri Squash Curry w/Chard & Coconut

Cauliflower Gratin w/Leeks & White Cheddar

Parmesan Potato Wedges

Herbed Potato Soup

Pear Crisp

Fresh Greens Pasta Pie

Digging into the Recipe archives for Collard recipes and found this one circa 2009…an old favorite from the “Asparagus to Zucchini” cookbook…serves 4-6 people

  • 20-24 small “boiling” onions (about 1 lb.)
  • 1 cup polenta cornmeal
  • 4 1/2 cup chicken or veggie stock, divided
  • salt and pepper
  • 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 ozs. 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 degrees. 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 of 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 w/greens & blue cheese.


Ummm……Brrrrr! It’s been a cold week, but with this kind of cold weather comes abundant sunshine, and we farmers do not sneeze at that! Since we’re gathering for morning circle well before sunrise these days, it’s quite magical as the sun comes over the hill and illuminates the frost on all of the greenery…just breath taking! Warms our hearts and souls, even if we can’t feel our fingers! We have yet to find a glove that is warm, and yet dexterous! If any of you have a clue, please do share!

Our days are shifting into winter routines now….since we’re meeting when there is still frost on everything we might need to harvest, we work on other tasks. Some of those are


cleaning and sorting squash for the CSA, Wholesale orders and Markets, and doing the same with onions. This dry weather had been so fortunate for us, enabling our crew to


get out into the fields and harvest our winter storage crops of burdock and carrots. The coolers are filling up with totes of both, and these crops will give our crew winter work when the season winds down, markets end, and the fields lay fallow. We’re grateful to 


not be slogging around in boots inches thick with mud, and enveloped in soggy rain gear. Every season and diversity of weather has its positive and negative aspects, and the truth is, you just have to work hard to see the bright side every day! Farmers get very good at this, and at the very least, we fake it till we make it….some days are just like that!


Your winter squash this week will be Acorn (he green and orange one pictured above) or Festival (similar to the Acorn, but yellow colored with green spots) and the Red Kuri. All are great for roasting, or using in soups or stews, or making delicious desserts. Send us your favorite recipes!

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

Linda and all of your Winter Green Farmers



2019 CSA Share ~ First Late Season Delivery!



Apples and Pears! I was totally amazed by how many of  you responded to our offer of the extra fruit we had from Mt. Hood Organics….I did run out of all the apples I had on hand but we will have more the last two weeks of the Late Season. If you would like some, just let us know. I do still have a some Pears available…I can send some next week to your delivery location if you like.


  • Pac Choi
  • Delicata Squash ~ 2
  • Celeriac 
  • Leeks
  • Kale ~ Lacinato
  • Stir Fry Mix
  • Beets
  • Carrots


Carrot Ginger Bisque

Pac Choi w/Garlic & Chili

Ginger Sweet Tofu w/Pac Choi

Wild Rice & Lentil Stuffed Delicate Squash

Harvest Moon Kale Caesar Salad w/ Delicate & Creamy Maple Mustard Dressing

Spiced Lentil Soup w/Roasted Beets & Delicata Squash

What a spectacular week this has been….almost makes us forget all about the earlier rain when the sun is so bright and the colors so vivid. As I sit here at my computer, the view through my window is of deep green evergreens, interspersed with yellow and reds, and falling leaves at every breath of wind. I do wish I was outside fully immersed in this glorious Fall weather, but this is certainly second best.

I’m a bit late writing the Blog to you all today….there seems to be endless last minute details for the first Late Season delivery today…it’s been that kind of week for sure! Can’t say I’m sorry it’s Friday and we have a couple of days ahead to be languid, or outside playing in the leaves. Many of us will be preparing Halloween costumes and celebrating with friends and family. Or attending the Ducks game at home in Eugene. So much to do and be grateful for in our community!


It turned out to be a lovely day for the farm Harvest Celebration! Thank you so much to all of you who came on out…the food was amazing, as it is every year, and I so enjoyed sharing the day with our members. The end of the season is bitter sweet, but for me it’s a time to hear how much folks enjoyed the food, and to watch our members be able to


share the farm experience by taking a hayride, and interacting with farmers and fellow members. The pumpkins were great this season too, and many made their way home to be carved into Jack-O-Lanterns for the upcoming festivities….roasted pumpkin


seeds..YUM! We made lots of apple cider on our rented Correll Apple Cider Press, and sent jars home to be enjoyed later on. Elizabeth Lutz, the amazing face artist, joined us and once again created works of art on faces young, and not so young!


Thanks so  much to our new crew member this year, Erin Katovich, for taking time out of her weekend to attend and take pictures for us….she did a great job, as you can see!


We hope that you all enjoy this first box of the Late Season, and we look forward to sending more your way in the coming weeks, chock full of delicious veggies…hope you all have a wonderful weekend!

Linda and all of your Winter Green Farmers