2020 CSA Share ~ Week #20 First week of the Late Season!

SPECIAL ANNOUNCEMENTS:

RESERVE YOUR CSA SHARE FOR THE 2021 SEASON! We are reserving shares for 2021 with a $25 deposit. Just call/email the farm to ask us to reserve the share, and then you can send a check to the farm for the deposit or call/email with card info.

Ingredients include: organic heirloom tomatoes, organic onions, organic tomato paste, organic olive oil, organic parsley, salt, organic garlic, organic oregano, organic basil, organic black pepper.

TOMATO SAUCE IS READY! We’re so excited that our Tomato Sauce is ready. We’ll have it available at our Market sites next weekend, and we’ll also be able to deliver it to your site for you. The cost is $8.50/jar and $90/case of 12 jars. The jars are 24 oz. Strawberry Spread will be available soon!

WHAT’S IN YOUR SHARE THIS WEEK:

  • Pears ~ Mt. Hood Organics Cascade
  • Red Russian Kale
  • Collards greens
  • Radishes
  • Lettucce
  • Cauliflower
  • Carrots
  • Beets
  • Napa Cabbage
  • Delicata Squash

RECIPES:

Fried Brown Rice w/Kale & Tumeric

Soba Noodles w/Crispy Kale

Cheesy Kale & Mushroom Strata

Smokey Tangy Greens & Beans

Heartbeat Beet Ravioli

Pea and Carrot Soup with Rice

PEARS! The beautiful pears in your share this week are a variety created by the Mt Hood Organics farm. It’s a mix between the Comice and the Red Bartlett. The skin of the Comice variety is very fragile, which is why your fruit is packed in the little protective papers. The fruit will ripen and be ready to eat!. Its buttery flesh is sweet and juicy, and will be delicious on an appetizer fruit plate, or served with some tangy Bleu Cheese. It will also be delicious in this recipe submitted by long time CSA Member Lisa Plumb…hope you enjoy it!

SPICED PEAR UPSIDE DOWN CAKE

  • 1/2 cup butter, melted
  • 1/2 cup coarsely chopped walnuts
  • 1/4 cup packed brown sugar
  • 2 large pears, peeled and sliced
  • 1/2 cup butter, softened
  • 1/3 cup sugar
  • 1 large egg
  • 1/3 cup molasses
  • 1-1/2 cups all-purpose flour
  • 3/4 teaspoon ground ginger
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 cup warm water
  • Ice cream, optional

HOW TO MAKE IT:

  • Pour melted butter into a 9-in. square baking pan; sprinkle with nuts and brown sugar. Arrange pears over nuts.
  • In a large bowl, cream softened butter and sugar until light and fluffy. Beat in egg and molasses. Combine the flour, ginger, cinnamon, salt, baking powder and baking soda; add to creamed mixture alternately with water, beating well after each addition.
  • Spread batter over pears. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Serve warm with ice cream if desired.
Sarah, Idan and Sam keep their fingers warm by filling carrot bags.

Brrrrrr…..what frosty mornings we’re having! Once he sun comes over the hill, it does warm us up, but until then we are taking care of as many inside tasks as possible. Bagging carrots is one way to pass the time until the field crops are ready to harvest.

AC and Brie brave the low temps to wash Brussels Sprouts…look how red their hands are!

Unfortunately, not all tasks that need to be done are inside jobs. Washing produce on a chilly morning such as this is not for the feint hearted, and crew volunteers are always appreciated. This photo of our gorgeous Brussels Sprouts harvest is a teaser for a week in the future….

We hope that you all enjoy your veggies this week, and have a beautiful weekend!

Linda and all of your Winter Green Farmers

2020 CSA Share ~ Week #19 Final Standard Season Share!

SPECIAL ANNOUNCEMENTS:

THAT’S MY FARMER ANNUAL BENEFIT A HUGE SUCCESS!

The That’s My Farmer Benefit dinner held at Party Downtown Restaurant last night was a huge success! While we usually host the annual sit down dinner with 60 guests attending, this year’s “take out” version enabled us to serve 119 dinners! Thanks to the attendees ticket sales, and very generous donations from the community, we were able to raise over $6,000 for the Low Income Fund. We are excited to share these funds with families in need. Many thanks to Mark and Tiffany of Party Downtown, who created a spectacular 4 course meal, to the farmers who donated all of the food, to all who attended or donated, and many thanks to the amazing That’s My Farmer team who dedicated so many hours creating this event this year.

Poster Board created by Linda Ague and Katharine Hunt featuring some of the CSA farms in the That’s My Farmer collective!

WINTER GREEN FARM STAND AT EMMAUS LUTHERAN CHURCH

This Wednesday, October 14th, will be the last day of our Farm Stand for the season. Shannon and Porter will be there from 2pm to 6pm to bid you farewell, and Sara from Wild Child Flower Company will have some final bouquets. Those of you who have been receiving your share at the Farm Stand, are continuing on with the Late Shares, will move to your alternate location starting Friday, October 23rd.

The “That’s My Farmer Benefit” dinner held last night, in partnership with Party Downtown Restaurant, was a huge success. A wonderful meal with 4 courses was served as a “take out” version of the usual sit down dinner. With the immense generosity of the attendees and community donations, we raised over $6,000 for the Low Income Fund, and it couldn’t be more important in these times we’re experiencing. Thanks to all who had a hand in creating this event, and participating in the bounty.

PUMPKINS!!

Just a reminder that we will be offering Jack-O-Lanterns to CSA members who can make it to the farm on Saturday, October 17th, from 11am to 2 pm. Shannon & Chris will be available to direct you, as you head down the hill from the barn areas…there will be signage. We truly wish we could deliver pumpkins to you all, but it’s too much to ask of our delivery drivers. We hope you can make it out!

Your amazing crew…Jordan, Bri, Sarah, Idan & Kevin…processing mountains of leeks for your share this week!

To those of you who will receive your last share of the season this week, we would like to say a huge THANK YOU!!. This has been an unprecedented year in almost every way and we appreciate you sharing it with us. We experienced a record membership, and filled up earlier than we have in many years. We hope that you all felt nourished by our farm and food. We adapted on a daily basis throughout the whole season, and you were right there with us…we are so grateful to have such wonderful members, and such a supportive community such as you are.

We wish you many blessings through the rest of the year, and we hope that life will return to some semblence of normalcy in the not too distant future.  In any case, we’ll be right here for you! We are reserving shares for 2021 with a $25 deposit, and would love to know we’ll be feeding you in the New Year.

WHAT’S IN YOUR SHARE THIS WEEK:

  • Apples
  • Carrots
  • Fennel
  • Purple Top Turnips
  • Parsnips
  • Leeks
  • Potatoes
  • Onions
  • Lettuce
  • Carnival Winter Squash
  • Pie Pumpkin

RECIPES:

Roasted Squash & Parsnip Soup

Chorizo, Parsnip & Olive Bites

Winter Vegetable Red Curry

Potato & Turnip Cakes

Caramelized Fennel & Onions

Apple Crostata with Cheddar Crust

Look what we found while bagging carrots yesterday….Shannon was so happy to have her wedding ring back, and it’s still a mystery how it ended up in the carrot bin!

PARSNIPS are one of the fall veggies I especially look forward to. They add a special sweetness to any root bake, or soup/stew, and are fun to roasts as a snack. Parsnips will store well for several weeks unwashed in a plastic bag in your refrigerator. When ready to use, scrub under running water (no need to peel). Parsnips have a naturally sweet flavor that is brought out by roasting.

Parsnips taste wonderful in curries with ginger or try them in soups and stew with squash. Try adding sage, leeks, onions, or greens to your dish to accent the sugars. Grate raw into salads or mix with potatoes for pancakes or hash browns.

For a delicious snack, try parsnips cut into sticks and then fried like French fries in olive oil until golden. Add a pinch of salt or soy sauce for flavor on size. Or you can bake the sticks at 350 degrees on a cookie sheet until tender-firm.

Parsnips are delicious cut into chunks and baked with other root vegetables, or basted around a roast. Boil or steam, then top with butter or mash like potatoes.

PURPLE TOP TURNIPS are another fall favorite. They do have their own flavor, but will also take on the flavor of whatever they’re being cooked with.

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

We hope you all have a wonderful week ahead!

Linda and all of your Winter Green Farmers

2020 CSA Share ~ Week #18

SPECIAL ANNOUNCEMENTS: We have a lot to talk about this week…

TWO WEEKS LEFT OF THE STANDARD SEASON:

For those of you who are only receiving the Standard Share for the 19 weeks, you have two weeks of delivery left (this week and next week). If you are receiving the Half Share for 10 weeks, you have one more share, either this week or next, depending on your schedule. Let us know if you have questions! We sure have enjoyed sharing the season with you, and can’t believe it’s almost at a close.

We would like to take this opportunity to ask you to look around for any stray CSA tubs that might have made their way home with you during the season. Receiving these back helps us to keep the cost of the CSA down, as they can be quite expensive to replace. Just bring them with you when you come to retrieve your share for the next two weeks. Thanks so much!

Also, if you have a balance, we would appreciate if you would bring your account up to date as soon as you can. If you have any questions about the statement you might have received via email last week, just get in touch. Thanks to those of you who have sent in your payment.

WOULD YOU LIKE TO RESERVE YOUR SHARE FOR THE 2021 SEASON?

We are reserving shares for the 2021 CSA Season with a $25 deposit. Let us know if you would like to secure your share for next year!

PEARS AVAILABLE….

We have a few cases of the Mt. Hood Organics Pears left over. If you would like to purchase some, we’ll be offering them on a first come, first serve basis until they’re gone. Orders must be 5 lbs or more and the cost is $2/lb. Please don’t order through the BLOG…call/email the office to order. Thanks!

PUMPKINS!

While we won’t be able to host the end of season Harvest Celebration this year, we would love to still offer you your Pumpkins. We will bring them up from the field and have them available for you to come to the farm to pick them up. Chris and Shannon will be here to greet you. Just follow the signage when you arrive at the farm, and please wear a mask & social distance.

Here is the pick up info: Saturday, October 17th, 11am to 2pm

LATE SEASON DELIVERY INFORMATION

By now, those of you who reserved a Late Season share should have received your delivery information. If you believe you reserved a share, and didn’t receive the info, check in with me in the farm office.

Misty morning clearing to sunny, with the moon and a murder of crows in then sky!

WHAT’S IN YOUR SHARE THIS WEEK:

  • Apples ~ Gala
  • Carrots
  • Celeriac
  • Pac Choi
  • Lettuce
  • Leeks
  • Onions
  • Red Kuri Squash
  • Potatoes

SOME SITES ONLY

  • Cauliflower
  • Broccoli

RECIPES:

Vegan Leek & Celeriac Filo Tart w/Marjoram

Celeriac Rosti w/Capers & Celery Salsa

Roasted Red Kuri Squash with Tahini Greens & Almonds

Stuffed Red Kuri Squash w/Walnut & Beans

Lemon Garlic Sautéed Pac Choi

CELERIAC is one of our all time fall favorites. Celeriac will store for up to a month in your refrigerator in a plastic bag.  When ready to use, slice off the green stalks at the root crown. Then soak the root in warm water to loosen the earth between the roots and scrub well with a brush.  Peel the skin off the roots before preparing (top and peeled portions are a tasty addition to soup stocks).

Try celeriac raw grated into salads or in any recipe that calls for celery. Celeriac can also be boiled or steamed. Peel, slice, and boil for 5-10 minutes or boil whole for 20-30 minutes.  Mash and top with butter (tastes incredible with mashed potatoes!).

APPLES! This week we are excited to share Mt. Hood Organics biodynamic apples with you. You will either receive Gala (more reddish) or Jonagold (more greenish). Both are delicious!

We’re keeping super busy on the farm these days. Not only are we continuing to harvest and deliver CSA Shares, harvest for and attend Farmers’ Markets, but we’re beginning to do our fall bulk harvesting. This Wednesday we’ll all be digging Burdock root. The farm has been growing Burdock root as a wholesale crop for a long time. At one time we were selling it nationally, but now we keep to more local markets through Organically Grown Co distribution. If you are a Burdock fan, keep an eye out for it at our Farmers Market venues.

If you are interested in bringing in some storage crops for the winter, be sure to check out the Fill Your Pantry order site. This Eugene event has been very successful through the years. Ordering is taking place right now and through October 31st. The pick up date will be on November 15th. Individual pick-up time slots between 8 AM – 3 PM at West Broadway Food for Lane County Warehouse located at 2235 West Broadway, Eugene, OR 97402.

Sarah making sure your Leeks are clean!
Roxy and Brie washing and sanitizing the seemingly endless supply of harvest and CSA bins.
Yay!! Lettuce is back….

We sure hope that you all have a great week, and enjoy your bounty from the farm!

Linda and all of your Winter Green Farmers

CSA 2020 Season ~ Week #17

SPECIAL ANNOUNCEMENTS:

THAT’S MY FARMER BENEFIT DINNER

The annual “That’s My Farmer” Benefit dinner is scheduled for October 12th this season, with take out dinners scheduled from 5pm through 7pm. The meal will be created by the chef’s of Party Downtown, using donated produce and meats from partnering CSA farmers. The meal is always outstanding, and the proceeds go into the That’s My Farmer low income fund to support families in need with subsidized CSA shares or produce from Markets. Contact the farm for the reservation form. Tickets are $50 ($25 of that goes into the fund), and selling quickly. If you can’t attend the dinner, but would like to donate, that would be amazing…you can contact the farm for information on how to do that.

LATE SEASON SHARE DELIVERY INFO

For those of you who have reserved a Late Season share, I wanted to let you know that I am putting the Delivery Information in the mail today. You should see it in your mailbox within the week! Please look it over carefully and let me know if you would like to make any changes to your pick up location. We have sold out of all of the Late Season shares for this year.

ACCOUNTING!

October 1st recurring payments will happen this week! For many of you, it will be your last one. If any of your credit card or address info has changed since the last processing date, please do get in touch so we can update your account. I will be sending out email reminders for those of you who have a balance due for the season, so please keep an eye out for the update. Thanks!

WHAT’S IN YOUR SHARE THIS WEEK:

  • Pears ~ Bartlett
  • Beets
  • Leeks
  • Stir Fry Mix
  • Broccoli
  • Turnips
  • Lettuce
  • Peppers
  • Delicata Squash
  • Kale
  • Onions
  • SOME SITES ONLY
  • Napa Cabbage

RECIPES:

Wild Rice and Kale Stuffed Delicate Squash

Sesame-Roasted Maple Chipotle Delicata Squash

This recipe looks so delicious I had to add a photo to entice you to try it!

Braised Turnips Rice Bowls

Harvard Beets

DELICATA SQUASH is one of my absolute favorites. It’s so sweet, and very versatile. It’s a stand alone squash, prepared either sweet or savory, and it can be added to a wide variety of dishes from soups and stews, to stirs fries and salads. Here is an old favorite from the “One United Harvest” cookbook.

SQUASH POLENTA

3 lbs Delicata Squash

3 Tbsp olive oil

6 cloves garlic, unpeeled

6-8 fresh sage leaves, chopped

POLENTA

2 3/4 cup stock

1 1/2 cup water

1-2 Tsp salt

1` 1/2 cup polenta

2 fresh sage leaves, minced

3/4 cup Parmesan cheese

salt & pepper to taste

Halve the squash lengthwise & scoop out seeds. Roast face up on cookie sheet w/garlic cloves in the cavity, drizzled with the olive oil & sprinkled with the chopped sage. Roast at 375 degrees for 1-2 hours. Flesh should be soft. Remove from oven & cool enough to handle. Scoop out flesh with garlic (peel removed). Puree in blender of food processor.

Combine stock, water & salt in a large pot & bring to boil. Slowly whisk in polenta, reducing the heat to just a simmer. Stir often. It takes about 20 minutes for the polenta to thicken. Stir in chopped sage & 3 cups of squash puree. Stir in cheese and adjust seasonings.

The Stir Fry Mix includes Kale, and other leafy brassicas, as well as mustard greens and Mizuna.

STIR FRY MIX is included in your share today. This lovely mixture of greens is great to eat as a spicy salad, or to add to soups and stir fries.

Your fellow member Heather Kmetz created this delightful pastry with her pears…I’ve asked her for the recipe!

We hope that you all have a wonderful week, and enjoy this amazingly full box!

Linda and all of your Winter Green Farmers

CSA 2020 Season~Week #16

SPECIAL ANNOUNCEMENTS:

We would like to suggest that you eat, or use, your tomatoes sooner than later. Between the ash that fell, and the rain that followed, the crop is feeling a bit compromised. We are giving out only the best ones to you all, and thinking BLT sandwiches, salsa, salad toppers!

Happy Equinox to you all!

As we celebrate another turning of the season today, we celebrate the Earth finding balance between the waning light, and the onset of the darker days. May each and every one of you find your balance between the two, not only in the natural order of things, but personally as well. We are all in these changes together, and if we choose to see the light in all things, whether it’s on the physical plane, or within, we can all benefit collectively.

WHAT’S IN YOUR SHARE THIS WEEK:

  • Pears ~ Bartlett
  • Collards
  • Carrots
  • Peppers
  • Tomatoes
  • Orange Kabocha Squash
  • Yellow Onions

SOME SITES ONLY

  • Napa Cabbage
  • Broccoli
  • Corn
  • Cucumbers

RECIPES:

Gluten Free Winter Squash Gnocchi

Kabocha Squash Congee

Roasted Sweet Pepper Salad w/Mozzarella and Basil

FRESH GREENS PASTA PIE

A little blast from the past….this was a favorite back in 2009, from the “Asparagus to Zucchini Cookbook”. Hoping it’s still as popular in 2020!

Ingredients:

  • 20-24 small boiling onions (or a regular onion) about 1 lb.
  • 1 cup polenta cornmeal
  • 4 1/2 cups 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 oz. blue cheese, crumbled

Bring a pot of water to boiling. Cut a tiny “X” in root end of onions, drop them in the water, and cook 1-2 min. Drain, cool, and slice off ends, leaving a little root end intact so onions won’t fall apart when cooked further. Remove skins. Heat oven to 350 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 min. Meanwhile, melt butter over Med heat in skillet. Add onions, sprinkle w/salt, and cook until nearly tender, 8-10 min, shaking pan frequently to prevent sticking. Add sugar & continue to cook, shaking pan, 2-3 min. Add remaining 1/4 C 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 min. Stir in onions: add salt & pepper to taste. When polenta is done, serve it in wide shallow bowls topped w/greens & blue cheese.

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ORANGE KABOCHA SQUASH We’re excited to begin adding Winter Squash to your boxes. Store Winter Squash in a cool, dry, dark place with good ventilation. They should keep for up to a month or more, depending on the variety. You can also incorporate Winter Squash into a beautiful arrangement for your table. They won’t keep quite as long at room temperature, but if they are sitting on your table, you might be inspired to eat them more quickly. Once squash has been cut, you can wrap the pieces in plastic and store them in the refrigerator for 5-7 days.

To bake Winter Squash, cut in half, scoop out the seeds and pulp and place the halves, cut side down, on a baking dish filled with about a half -inch water.  You can also bake without the water, just lightly grease a baking sheet or use parchment paper. Bake at 350 degrees until halves are completely soft and just starting to collapse (45 min to 1 hour or more, depending on the size). Remove them from the oven, fill w/butter, seasonings, or fillings, and serve them in the shell. 

Winter Squash can be substituted in pies and baked goods. Try using it instead of pumpkin or sweet potatoes in dessert recipes. While the oven is hot, try roasting the seeds after mixing them with a little oil and seasonings of your choice.

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BARTLETT PEARS from Mt.Hood Organics are included in your share this week, and will be again next week. 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. Putting them in a paper sack will work as well, just don’t forget them in there!

As some of you may know, Mt. Hood Organic Farms is a family run farm, operated by Brady and John Jacobson, which is 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. John and Brady are hoping to get their wholesale delivery program up and running this Fall, so they can ship their fruit directly to you all. Stay tuned for the details…

We hope you all enjoy your veggies this week!

Linda and your Winter Green Farmers

CSA 2020 Season~Week #15

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SPECIAL ANNOUNCEMENTS:

TOMATOES!!

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The Tomatoes are ripening and we are now able to offer bulk to our members. We will be offering slicer tomatoes in a 10# flat, and the cost will be $18. Please don’t respond through WordPress!. Call or email the farm with your request, and we’ll deliver them to your pick up site next week for Tuesday/Wednesday members, and this Friday for our Friday and weekend members.

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The annual That’s My Farmer fundraising dinner will be held this year! Owner/chefs Mark Kosmicki and Tiffany Norton at Party Downtown will cook up a fantastic menu with farm fresh meat and produce contributed by That’s My Farmer farm members.

The event is scheduled for October 12th, and dinners will be preordered and then picked up outside the Party Downtown Restaurant during several time slot options. The cost will be $50 per dinner reservation. with $25 of this going to the That’s My Farmer Low Income Fund. The fund subsidizes farm food boxes for those unable to afford them, and this year helped many families in need receive healthy, organic food.

If you would like more information, or would like to reserve a spot, call/email the farm and I’ll send you the reservation form!

What a week! Our heartfelt sympathies go out to everyone in the region. Whether displaced, affected by smoke or grieving the devastating losses, we are with you. Our crew got back out there over the weekend and today and we are taking precautions and taking care of each other. All deliveries should be as scheduled this week. Thank you for all of your support and understanding last week as we struggled to make sense of all of this and keep our crew safe. Thanks also to all of the firefighters and community members working tirelessly to keep our beautiful part of the world going.

We understand that some of you might have concerns about the safety of the produce going out this week. We are always doing what we can to clean your produce before we send it out, but recommend an additional cleaning before use. We find this information from OSU helpful.

CORVALLIS, Ore. – Fruits and vegetables in the garden that have been showered with ash from wildfires should be safe to consume, according to Oregon State University Extension Service experts.

Rinsing the produce outside and then again in the kitchen sink will help remove ash and the particulates that accompany it, according to Brooke Edmunds, associate professor and Extension community horticulturist in the OSU College of Agricultural Sciences.

Ash and smoke are unlikely to penetrate fruit and vegetables, Edmunds said. However, safety becomes more of an issue the closer you are to a fire. Note how much ash collected on your produce and the health of your plant to make a determination

“Use your best judgement,” Edmunds said. “If your garden has a heavy layer of ash or is located near a structure that burned, the risk is higher. Burning buildings contain different toxins than a forest.”

In addition to rinsing, Edmunds advised peeling produce like tomatoes, apples and root crops and stripping the outer leaves of lettuces and other greens. For a more thorough cleaning, soak vegetables and fruits in a 10% white vinegar solution (one teaspoon vinegar to three cups water), which can lift soil particles off vegetables like kale, Swiss chard, savoy cabbage and fruit like peaches, apricots and nectarines.

WHAT’S IN YOUR SHARE THIS WEEK

  • Swiss Chard
  • Broccoli
  • Corn
  • Carrots
  • Cucumbers
  • Sweet Peppers
  • Tomatoes
  • Red Onions
  • Some sites: Cauliflower, Savoy Cabbage, Cherry Tomatoes

WHAT WE’RE MAKING

I don’t know about you, but when I need to get grounded, there’s nothing quite like making a big pot of soup for the family, savoring the methodical chopping and the smells of a hearty soup coming together, then sitting down to share the meal and remembering the blessings we still have to be thankful for. I made a pot of classic minestrone for my family this week and it was a well-needed comfort. The good thing is, you can use pretty much most of the produce in your box this week for it. Here you have it,three ways: vegetarian, gluten free/vegan and with meat.

Classic Minestrone-Veggie Version

1-Pot Vegan Minestrone (Gluten-Free)

Heirloom Minestrone with Italian Sausage

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and for a quick side that pairs well with most proteins, Sautéed Savoy Cabbage 

With wishes for rain and healing,

Bronwynn and Your Winter Green Farmers

CSA 2020 Season~Week #14

SPECIAL ANNOUNCEMENTS:

EUGENE FARM STAND: Due to the extreme heat advisory, we decided not to host the Eugene Wednesday Farm Stand. All of the members who pick up at that location have been re-routed to an alternate location. This is a reminder to those who chose a Tuesday site, to pick up your share this afternoon. If you will be late, or unable to get your share, please call your site host to make them aware.

END OF SEASON HARVEST CELEBRATION CANCELED: Much to our dismay, we are not going to be able to hold our end of season gathering. We are brainstorming on ways to still offer some Jack-o-Lanterns to you all, and we’ll keep in touch about what we can come up with…

Hoping that you and yours are safe and sound on this smokey morning. We are going to do the absolute essential tasks, and then the crew will all go home so we’re not working in these conditions. Sure brings an awareness, and increased compassion, for those who live in these conditions almost every summer….never thought we’d wish for the rain to begin sooner than later, but we are this year.

WHAT’S IN YOUR SHARE

Red Russian Kale

Corn

Carrots

Cucumbers

Sweet Peppers

Tomatoes

Cherry Tomatoes

Eggplant

Onions

Some Sites Only:

Cauliflower

Broccoli

It’s September and the pumpkins are getting plump! We hope you were able to relax and enjoy the holiday weekend. For those of you with kids going back to school, and the teachers or adult learners, we wish you success in navigating the coming school year.

The squash are stacking!

The crew planted next year’s strawberries last week.

WHAT WE’RE MAKING

We’re still thinking school lunches, even though most of you aren’t physically returning to school this term. These are easy to make when everyone’s juggling online schedules.

Hummus and Veggie Wraps

Tex Mex Dip

BLT Tortillas

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This site has so many great ideas for getting healthy lunches together that kids of all ages would be happy to have.

School Lunch Ideas: 40 Healthy Kid Lunches to Keep You Inspired

Wishing you all a week full of good food and the time to enjoy it.

With gratitude,

Bronwynn, Linda and Your Winter Green Farmers

CSA 2020 Season~Week # 13

Well, it looks like September is coming in with a bang with high temps and a last taste of summer sun. Hope you get the chance to soak it up and store it for a rainy day. Much like the fruits of our harvest, which coincides with the Full Corn Moon this week.

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The September Full Moon is often called the Harvest Moon because it is usually the Full Moon closest to the autumnal equinox. However, every 3 years the October Full Moon is closer to the equinox. That’s when the September Moon becomes the Corn Moon and October adopts the title of Harvest Moon. 2020 is one of the special years where we get the glowing and cheery Corn Moon.

The name Corn Moon is based on Native American and Anglo Saxon harvesting events. Other names for the September Full Moon are Barley Moon or Fruit Moon. All the monikers represent crops that are harvested for the month. 

The Corn Moon is about basking in sweet golden abundance. We here at Winter Green wish that for each of you this harvest season. Speaking of abundance, we have quite a full box for you this week.

WHAT’S IN YOUR BOX

Lettuce

Cauliflower

Cucumber

Tomatoes

Eggplant

Some: Cherry Tomatoes, Sweet Italian Peppers,Basil, Zucchini, Corn

WHAT WE’RE MAKING

Simple Baba Ganoush

Simple 5-ingredient baba ganoush that doesn’t require a grill or gas stove. This new method saves you time and energy and is JUST as delicious – if not more – than the original. Naturally vegan and gluten-free. Author Minimalist Baker

Dipping a radish slice in a bowl of Baba Ganoush

PREP TIME 15 minutes COOK TIME 10 minutes

Ingredients

  • 1 medium eggplant*
  • Sea salt
  • Olive oil (for roasting)
  • 2-3 Tbsp lemon juice (1 medium lemon yields ~3 Tbsp juice)
  • 1 large clove garlic (grated or finely minced)
  • 2 Tbsp tahini
  • i2 Tbsp fresh cilantro, parsley or basil (optional // chopped)

Instructions

  • Preheat oven to high broil (or medium if you have the ability) and position a rack at the top of the oven.
  • Slice your eggplant into 1/4 inch rounds and sprinkle with sea salt and place in a colander in the sink to drain any excess liquid. After 10 minutes, rinse slightly and then pat dry between two towels.
  • Arrange on a baking sheet and drizzle with olive oil and a pinch of sea salt. Roast for 5-10 minutes, turning once or twice, until the eggplant is softened and golden brown. Remove from pan, stack and wrap the rounds in foil to lock in moisture – wait 5 minutes.
  • Peel away most of the skin of the eggplant (a little is OK) and add flesh to a food processor It should be soft and tender and the skin should come off easy.
  • Add lemon juice, garlic, tahini, a pinch of salt and mix until creamy. Add herbs last and pulse to incorporate. Taste and adjust seasonings as needed. I added a bit more tahini and another pinch of salt.
  • Serve with pita and/or pita chips or veggies (for gluten-free friendly option). Will keep covered in the fridge for several days.

Stuffed Italian Sweet Peppers, Farmer Style

We hope you have a great week, and enjoy the last big blast of heat of the summer and a safe Labor Day weekend.

With gratitude,

Bronwynn, Linda and Your Winter Green farmers

CSA 2020 Season~ Week #12

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                                                     This Week’s Share

Porter’s Pride Melons are coming in, a sure sign late summer goodness. Available at our markets! Corn is here too, coming to some boxes this week, the rest next week— and we are so excited to eat corn and melons all week. We are now taking orders for lamb, information on that included at the end of this post.

 

WHAT’S IN YOUR SHARE

  • Broccoli
  • Carrots
  • Cilantro
  • Zucchini
  • Cucumbers
  • Tomatoes
  • Cherry Tomatoes
  • Eggplant
  • Some sites: Corn, Lettuce, Basil    

WHAT’S NEW THIS WEEKIMG_2082

CORN Eat your fresh corn as soon as possible-natural sugars begin to break down soon after harvesting. Corn can keep for a few days refrigerated with the husks on.

Corn-on-the-cob is the favorite way to enjoy fresh picked corn. To cook, steam in 2 inches of water for 6-10 min. or drop into boiling water and cook for 4-7 min. Older or over-mature corn is great added to corn bread, soups, stews, chili, casseroles, stir-fires, quiches, salads, & bean dishes.

It is not uncommon to find a worm in your organically grown corn. Simply cut away the bad section and cook the rest – it’s perfectly fine to eat!

CILANTRO For short-term storage, wrap Cilantro in a damp towel or stand upright in a container with an inch of water and refrigerate. Do not wash prior to refrigeration.

Freeze fresh leaves in a plastic zip-lock bag, or put a Tbsp of the herb in each ice cube tray section, add a bit of water to cover and freeze. Do not thaw before use. Dried Cilantro does not retain its flavor very well. Add fresh leaves to soups, stews, stir-fries, and salads for an aromatic touch. Add cilantro toward the end of cooking time to retain fresh flavor and color. Toss fresh leaves into a green salad.

 

WHAT WE’RE MAKING

This is a great use of your corn, tomatoes and cilantro:

Southwestern Sauteed Corn

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We’re so excited about corn we want to try it as a dessert! Sweet Corn Creme Brûlée anyone? Don’t forget if you don’t have corn in your box this week, you will next week, and you can refer back to these recipes then.

https://www.acozykitchen.com/sweet-corn-creme-brulee/#wprm-recipe-container-36573

SweetCornCremeBrulee_3

IMG_1490Grass Fed Lamb from the Overbaugh Family! Raised using organic methods on our farm.

We are proud to have lambs available for sale this fall.  All of our sheep are hair sheep, Katahdin 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.  Our lamb meat is milder than traditional lamb, tender and delicious.  All of our 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.

 
All of our lambs are born in March, through the beginning of April, on pasture.  This is two months later than traditional lambing season, however we believe the warmer longer days are easier on the lambs and it also gives the mothers plenty of grass to grow strong healthy lambs.   All of our lambs are kept with their mothers and left to naturally wean.  We find this less stressful on the youngsters and keeps them growing.  We typically move our sheep every 3-5 days during the spring and summer months. 
 
This allows them to eat tender grasses and forbes that are higher in protein through the spring and summer months.  During the fall and winter our sheep diet consists of certified organic hay grown on our farm, and is also supplemented with organic alfalfa.
 
 
How it works
 
All of our lambs are slaughtered on farm, which means you buy a live share of the animal.  4-star meat company in Eugene butchers our animals.  They slaughter the animal on farm and then hang them for 7-10 days prior to cutting the animal.  They will contact you for cutting instructions.  An average hanging weight of one of our lambs is 50 lbs.  The cost is $6.00/lb hanging weight plus the cut and wrap fee which is typically 75.00 per animal.  We do offer a discount for folks interested in more than one animal, $5.00/lb hanging weight.  
 
For more information or to reserve a lamb call 541-935-1920 or email us at folks@wintergreenfarm.com. Please do not make orders from this post, we do not always see them, and we want to make sure everyone gets answered!!!

We hope you are finding ways to savor every bit of summer goodness.

With gratitude,

Bronwynn, Linda and Your Winter Green farmers

CSA 2020 Season~ Week #11

We don’t know about you, but we are happy this heat wave is going to be passing this week. What with fire tornados and 130 degree temps in Death Valley, the promise of fall being right around the corner doesn’t seem like such a bad thing after all. We are still languishing in afternoons at swim holes and quiet evenings after a long, hot day holding on to those last few weeks of summer. Thankfully, with so many fresh offerings, we can spend a little less time in the kitchen when it’s too hot and more time enjoying the flowers.

WHAT’S IN YOUR SHARE THIS WEEK

  • Carrots
  • Lettuce
  • Zucchini
  • Eggplant
  • Cauliflower
  • Broccoli
  • Cucumbers
  • Green onions
  • Green beans
  • SOME SITES ONLY
  • Tomatoes
  • Basil
  • Cherry Tomatoes

Cherry tomatoes ripening in the hothouse
The colder season greens getting a good start.

WHAT WE’RE MAKING

I decided to pull out a trusty old friend of a cookbook this week, searching for inspiration and sustenance for body and mind through food. The Sunburst Farm Family Cookbook, the cover so tattered and worn, has clearly been with me through many moves and raising my children. There’s just something about flipping through the flour-stained pages looking for the right thing to make to make it all right again. When the going gets tough, the tough get cooking!

An old friend

Here are some gems for the produce in your box this week.

CREAMY CUCUMBER SAUCE

1 med cucumber, peeled and finely chopped

1 c. chopped green onion

1 c. light cream

1 T cornstarch

1 t lemon juice

1/2 t dill seed

2 T butter

Mix all ingredients except cucumber in a blender, then cook over medium heat until thick. Add the cucumber and cook a few minutes. Pour over hot cooked veggies or hard-boiled eggs. Yield 1 3/4 c.

MARINATED VEGGIE SALAD

1 c chopped broccoli

1 c green beans

1 c cauliflower, cut small

1/4 c mung bean sprouts

1 c green onions, chopped

1/2 c green olives, sliced

1 c mushrooms, sliced

Combine all ingredients, toss with Herbed Marinade (below) and refrigerate overnight.Mix again, serve over bed of lettuce. This will last a few days in the frig. Yield 16 4 oz servings.

HERBED MARINADE

1 c olive oil

1/2 c lemon juice

1 t oregano

1/2 t garlic powder

1 t thyme

1 t basil

1 1/2 t Worcestershire sauce

1/2 t dry mustard

Shake in jar, don’t blend. Yield 12 oz. Good for fish and vegetables.

EGGPLANT PATTIES

1 med eggplant, cubed

1 c bread or cracker crumbs

1 c grated cheese

2 T minced parsley

1/4 c sliced green onion

1 clove garlic, minced

1/2 t sea salt

dash pepper

Steam eggplant until tender (approx 7 mins) Mash and mix with other ingredients. Shape into patties. Cook in hot oil 3 mins on each side, until golden brown. You can serve these open-faced with tomato sauce and onion.

Here’s hoping each of you has a minute to reconnect with an old friend this week too.

With gratitude from Bronwynn, Linda and Your Winter Green Farmers

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