2019 CSA Share ~ Week #10

“An organic farmer is the best peacemaker today, because there is more violence, more death, more destruction, more wars, through a violent industrial agricultural system. And to shift away from that into an agriculture of peace is what organic farming is doing.”                                                                                                                               Vandana Shiva




This community event has lots to share….hope you can make it there!

Resil Fest.png


  • Beets
  • Carrots
  • Lettuce ~ Romaine or Red Leaf
  • Zucchini
  • Cucumber
  • Potatoes
  • Eggplant
  • Tomatoes
  • Strawberries


  • Broccoli
  • Cherry Tomatoes
  • Green Beans


Roasted Beet & Goat Cheese Soup

Rainbow Hummus Bowls

Beet & Sweet Potato Fries

Healthy Baked Zucchini Tots

Zucchini Tomato Bake


Carrots right out of the field….we’re still enjoying carrots with tops! They’ll be hosed off individually and then sent through the spray washer.

IMG_3407One of our crew, Steve today, will receive them on the other end, make sure they’re clean enough and put them in bins. Carrots freshly washed and ready to send out to you…..Maggie knows how to make the job fun!


This being the 10th week of CSA puts us right in the middle of the Standard Season and in the Dog Days of Summer. The ancient Romans called the hottest, most humid days of summer “diēs caniculārēs” or “dog days.” The name came about because they associated the hottest days of summer with the star Sirius. Sirius was known as the “Dog Star” because it was the brightest star in the constellation Canis Major (Large Dog). Sirius also happens to be the brightest star in the night sky.

Sirius is so bright that the ancient Romans thought it radiated extra heat toward Earth. During the summer when Sirius rises and sets with the Sun, they thought Sirius added heat to the Sun’s heat to cause hotter summer temperatures.

For the ancient Romans, the dog days of summer occurred from about July 24 to around August 24. Over time, though, the constellations have drifted somewhat. 

Although the dog days of summer are usually the hottest, they don’t have anything to do with either dogs or the star Sirius. Instead, the tilt of the Earth explains why these days tend to be the summer’s hottest. During summer in the Northern Hemisphere, the tilt of the Earth causes Sun’s light to hit the Northern Hemisphere at a more direct angle, and for a longer period of time throughout the day. This means longer, hotter days during the summer.



This week we would love feature Erin Katovich as our farmer! Erin is new to the farm this season, although she has lived locally most of her life. She graduated from the University of Oregon with a degree in Environmental Science, Ethics and Food Studies. She is very interested in food production systems, such as biodynamics, that improve the land and lives of both growers and eaters.

Erin is a great addition to our crew. She has seemingly boundless enthusiasm and takes on any task thrown her way. She has a great attitude, a quirky sense of humor, and entertains the crew with her stories and jokes. Erin raises chickens, turkeys & quail, as well as many exotic insect species, such as pet mantids & composition cockroaches. She loves to introduce people to new and exciting types of arthropods (an invertebrate animal of the large phylum Arthropoda, such as an insect, spider, or crustacean). If you came to our Open House back in June, you had the opportunity to meet Erin and her collection of friends and family.


Erin participated in 4H as a child, doing projects with chickens, rabbits, horses, steer, cow-calf, pottery, theatre, sewing, dogs and cats. She has broad knowledge and if she doesn’t now something, she finds out! She also loves o garden, and enjoys focusing on rare edibles and carnivorous plants. She also bakes the crew goodies! If you would like to see some of the insects and plants that Erin raises, and sells, you can visit her Instagram page @quailinthecity.

We hope you all enjoy your box this week….it’s a full one!!

❤️ Linda and all of your Winter Green Farmers



2019 CSA Share ~ Week #9

“The ultimate goal of farming is not the growing of crops, but the cultivation and perfection of human beings.”

Masanobu Fukuoka



Salsa Box! This week we will give the ingredients to make some salsa! We always like to let  you know, as there will be jalapeño peppers in the box….we want to make sure that any little fingers reaching in for those strawberries don’t accidentally grab the jalapeño and get a big surprise!


Strawberries! We will continue to prioritize CSA members receiving their promised amount of berries, but will send along flats to members when we can. Reserve your flat and if you have a definite date you need them by, we will do our best to accommodate you.

Beef! Thank  you to all who got a beef delivery last week. Part of our biodynamic philosophy is having animals be a holistic component to our farms’ fertility. We will have another cow harvest in October, so if you are thinking of partaking, start cleaning out your freezer! Pasture raised meat is full of vitamins and minerals, and can set you up for eating locally all year long!

That’s My Farmer Benefit Dinner! It’s almost time for the 4th Annual dinner at Party Downtown. Owner/chefs Mark Kosmicki and Tiffany Norton will cook up a fantastic menu with farm fresh meat and produce contributed by the farmers. This year the dinner will be on September 30th at 6pm. Tickets will be $50 per dinner….$30 of that goes into the That’s My Farmer Low Income Fund to subsidize CSA Shares for those unable to afford them. Reserve your seat by sending a check to Winter Green Farm (made out to That’s My Farmer) at 89762 Poodle Creek Rd., Noti, OR 97461.


  • Carrots
  • Lettuce ~ Red Oak Leaf or Frilly Romaine
  • Zucchini
  • Cucumbers
  • Cilantro
  • Tomatoes
  • Jalapeños
  • Strawberries
  • Green Onions


  • Cauliflower
  • Broccoli
  • Cherry Tomatoes
  • Eggplant
  • Green Beans


Tomato Harissa Coconut Bisque

Tomato Fennel & White Bean Stew

Zucchini Bread with Cherries, Chocolate & Cardamom

Jammy Strawberry Galette

With the heat still cranking’ out this week all of our veggies are in full flush. It won’t be long before we’re enjoying all the summer goodness. For now, we hope you keep enjoying the beginning of tomato season.
  • 2 tablespoons extra virgin olive oil
  • 1 yellow onion, thinly sliced
  • 1 teaspoon honey
  • kosher salt and black pepper
  • 1 garlic clove, minced or grated
  • 2 tablespoon fresh thyme leaves, plus more for serving
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup shredded Havarti cheese
  • 1 sheet frozen puff pastry, thawed
  • 2 cups cherry tomatoes
  • 2 tablespoons balsamic vinegar
  • 1/4 cup fresh basil, chopped
  • 1 pinch crushed red pepper flakes
  • 1 egg, beaten
  • everything bagel spice, for sprinkling
  • fresh chopped chives


Preheat the oven to 425° F. Line a baking sheet with parchment paper.

2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. When the oil shimmers, add the onions and honey and cook 5 minutes, stirring occasionally until softened. Season with salt and pepper and continue cooking another 5-10 minutes or until the onions are golden and caramelized. Add the garlic, and thyme, cook another minute. Remove from the heat.

3. In a bowl, combine the remaining 1 tablespoon olive oil, the tomatoes, balsamic vinegar, basil, crushed red pepper, and a pinch each of salt and pepper.

4. Lay the pastry sheet flat on a clean, floured surface. Gently roll the sheets out to stretch slightly. Cut each sheet into 4 squares and place onto the prepared baking sheet. Evenly top each square with onions, leaving a 1/4 inch border. Top with both kinds of cheese and then mound the tomatoes over the cheese, pressing them into the cheese to adhere slightly (see above photo).

5. Fold the edges of the pastry inward to enclose the tomatoes. Brush the edges of the pastry with beaten egg and sprinkle with everything spice. Transfer to the oven and bake for 20-25 minutes or until the pastry is golden and the tomatoes burst. Top with fresh thyme and chives.

Cauliflower Fritters ~ sent in by member Beth Lemen, given to her son by his teacher from an after school SUN program, run by Latino Network. They love it!


  • 1 head cauliflower
  • 6 cloves garlic
  • 2 Tbsp Olive Oil
  • 1 cup Parmesan cheese
  • 1/2 cup bread crumbs
  • 1/2 cup flour
  • 2 eggs
  • salt and pepper to taste
  • 1/4 cup canola oil


  1. Preheat oven to 375°
  2. Cut the cauliflower into florets and peel the garlic, leaving git whole, and place in a mixing bowl. Toss in 2 Tbsp oil, salt, and pepper. Transfer to a baking sheet and roast for 20 minutes.
  3. Meanwhile, combine Parmesan cheese, bread crumbs, flour, and eggs in the same mixing bowl you used before. Set aside.
  4. When the cauliflower and garlic are done cooking, transfer them to a food processor and roughly chop using pulses. Combine the cauliflower/garlic mixture with the other ingredients in the mixing bowl. You want the mixture to be somewhat wet, but if the mixture is very wet, slowly add more flour.
  5. Preheat a sauce pan with canola oil on medium high heat. Add golf ball sized dollops of the cauliflower mixture and press flat with a spatula. When sides are golden brown, flip the fritters and cook on the other side.
  6. Serve on paper towels to absorb the extra oil.

Patty Pan squash and green zucchini

Farmer Spotlight:

Meet one of our newest additions to Winter Green Farm, Ayla. Ayla is one of our youngest crew members this season, at just 18 she makes a great addition to our team! Ayla graduated high school and traveled north with dreams of farming in beautiful Oregon. Originally from Santa Cruz, California, we are thrilled to be a stop of Ayla’s post graduation journey. Ayla works on our field crew all week, harvesting many of the delicious veggies you get in your boxes and at our markets. Ayla is enjoying country living at its’ finest this season, since she’s camping out on the farm for the entire summer. We appreciate her positive attitude and hard working demeanor everyday. When she isn’t working hard in the fields, she enjoys art projects and learning new recipes. We can’t wait to see what she does next!


My hope is that through introducing small pieces of our crew through the blog we will all feel a little more connected to who’s growing our food. It’s nice to be able to picture the folks that are working so hard to grow beautiful produce. And this way if you ever see them around town, you can say hi! I hope you enjoy these little highlights of our crew this year, we are so lucky at Winter Green to have so many great helping hands- a farm this size sure takes a village!

Enjoy your veggies this week! -Hayley and the Winter Green Farmers

2019 CSA Share ~ Week #8



We’re taking orders for Strawberry Flats and will continue to send them out as we have enough….we’re in a major flush right  now that should last another week or so…..then they will slow down, but continue to produce.

Welcome to August…..if you have set up a recurring payment with us using your credit or debit card, please do get in touch if any of  your info has changed due to lost cards, new expiration dates, or if your address has changed due to a move. All of these can result in a declined transaction….we appreciate your help with these updates.


  • Lettuce ~ Frilly Romaine
  • Beets
  • Zucchini
  • Cucumbers
  • Collards
  • Tomatoes
  • Walla Walla Onion
  • Strawberries
  • Blueberries


  • Cauliflower
  • Cherry Tomatoes


Roasted Beets & Sautéed Beet Greens

Papa’s Favorite Beet Salad

Sweet Walla Walla Onion Rings w/Basil Buttermilk Dip

Walls Walla Sweet Onion~Swiss Cheese Casserole

Stuffed Zucchini Boats

Lemon Blueberry Biscuits

Strawberry Blueberry Almond Crisp

Mama Barn Swallow sharing breakfast with her brood…won’t be long before they’ll be flying around testing out their wings!

How can it be the end of July already!! I think I must wonder that every summer….the one thing about farming life is that you really are always a couple weeks ahead of the actual date. You’re planning ahead for what will be seeded in the greenhouse, planning ahead for which crops need to be transplanted, which crops need to be harvested, or tilled in. We’re planning ahead to see what will be in the CSA boxes a week or two down the road….we seem to always be a little ahead of our actual life! We do have times of being in the moment, and we relish those times for sure. The mornings when the new day is unfolding, and the birds are out and about getting those proverbial “early worms”. The sun rising above the hill, shining on the evergreens, giving them that golden glow. And of course, harvesting before the morning dew has had a chance to burn off.


This first week of August has been celebrated by many cultures since ancient times. Lammas is typically celebrated on August 1st or 2nd (also called Lughnasadh), when the hot days of August are upon us. It’s time to reap what we have sown, gathering up the first harvests of grain, wheat, oats and more. In our modern world, it’s often easy to forget the trials and tribulations our ancestors had to endure. For us, if we need a loaf of bread, we simply drive over to the local grocery and buy some, or at least the flour, salt etc. to bake our own. If we run out, it’s not a big deal. Our ancestors didn’t have it so easy. If crops were left in the fields too long, or the bread not baked in time, families could starve. Taking care of one’s crops meant the difference between life and death. By recognizing Lammas, we honor our ancestors, and the hard work they had to do to survive. This is a good time to give thanks for the abundance we have in our lives, and to be grateful for the food on our tables!


The heat of the last few weeks has encouraged our veggies to grow, grow, grow…while we may not give  these huge beets to our members, the crew sure appreciates taking them home. Erin has been salvaging giant zucchini and then bringing muffins in for the crew. Thanks Erin for the yummy break treats!


We are giving out the giant onions though….these should make some awesome onion rings….I included a recipe if  you feel  inspired! I know I’ll be making some this week!

We all hope you have a great week and of course, enjoy your veggies!

Linda and all of your Winter Green Farmers


2019 CSA Share ~ Week #7

“For the true measure of agriculture is not the sophistication of its equipment, the size of its income, or even the statistics of its productivity, but the good health of the land”-Wendell Berry



Blueberries! We have one more week to for blueberry orders! If you would like to order, please do so by tomorrow, Wednesday, July 24th (for delivery the week of July 30th). The cost will be $50 for a 10 lb. flat. Don’t miss these special perk of summer! Once winter comes around you’ll be wishing you had a bag somewhere hiding in your freezer…

Strawberries! We will continue to prioritize CSA members receiving their promised amount of berries, but will send along flats to members when we can. Reserve your flat and if you have a definite date you need them by, we will do our best to accommodate you.


  • Carrots
  • Green Onions
  • Lettuce ~ Red Butter
  • Kale ~ Lacinato
  • Zucchini
  • Tomatoes
  • Strawberries
  • Blueberries


  • Broccoli
  • Cauliflower
  • Cucumbers


Bucatini Americana

One Pot 30 minute Creamy Tomato Basil Pasta Bake

Cheesy Zucchini Roasted Corn Tacos

Bursting Blueberry Cornmeal Waffles

It’s the beginning of tomato season! The best time of summer, fresh tomatoes make cooking so much simpler because everything tastes good with them. These recipes are great for when it’s a little too hot in your house to turn on the oven. My partner and I will often make ‘snack dinners’ when were tired and the house is warm. Add some roasted garbanzo beans, or protein to the side, throw some pickles in a bowl, and you’ve got a meal!
  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon kosher salt + pepper
  • 12 leaves fresh basil roughly chopped
  • 2 sprigs fresh thyme chopped
  • 1 clove garlic minced or grated
  • crushed red pepper flakes to taste
  • 2 1/2 cups cherry tomatoes halved
  • 2-3 balls burrata cheese
  • fresh figs for serving
  • 1 loaf crusty sourdough seeded whole grain or ciabatta bread, sliced
  • slices olive oil enough to drizzle over bread
  • 1 clove garlic

Marinated Tomatoes:

  1. In medium size mixing bowl, whisk together the olive oil, balsamic vinegar, salt + pepper, basil, thyme, garlic and crushed red pepper flakes. Add tomatoes and gently toss to combine. Allow the tomatoes to marinate for 2-4 hours or in the fridge. Bring to room temp before serving.
  2. To serve, place the tomatoes in a serving bowl or bowls and top with burrata cheese and fresh figs. Serve with grilled or toasted bread.

Grilled Bread:

  1. Preheat your grill to high heat or preheat your oven to 400 degrees F.
  2. Place the slices of bread on a baking sheet and drizzle with olive oil on both sides. Rub each side of bread with the halved garlic clove. Sprinkle the toast with salt and pepper. Place the bread slices on the grill and grill both for about 2-3 minutes per side or until lightly chard. Remove from the grill and serve warm with the tomatoes + burrata.               

Farmer Spotlight:

Meet one of our newest additions to Winter Green Farm, Maggie! Maggie comes to us from Colorado this season. She is originally from Texas, and speaks fondly of the desert and tacos she grew up with. Maggie has extensive experience in landscaping, conservation, and farm work and is excited to be continuing a career in the great outdoors! She is very motivated and has a great attitude, even when the harvests and washing seem to be never ending. Maggie spends her work week in the fields, and harvests lots of the delicious veggies we enjoy at markets and in your CSA boxes! When she isn’t working hard in the sunshine, she enjoys the beauty of Oregon and listening to classic rock music. Any Led Zeppelin fans out there? She’s your girl!


My hope is that through introducing small pieces of our crew through the blog we will all feel a little more connected to who’s growing our food. It’s nice to be able to picture the folks that are working so hard to grow beautiful produce. And this way if you ever see them around town, you can say hi! I hope you enjoy these little highlights of our crew this year, we are so lucky at Winter Green to have so many great helping hands- a farm this size sure takes a village!



Enjoy your veggies this week! -Hayley and the Winter Green Farmers

2019 CSA Share ~ Week #6



Blueberries! We are offering bulk Blueberry flats for two weeks…..the week of July 23rd and the week of July 30th. If you would like to order, please do so by this Wednesday, July 17th (for delivery the first week July 23rd) or Wednesday, July 24th (for delivery the second week of July 30th). The cost will be $50 for a 10 lb. flat.


  • Collards
  • New Potatoes
  • Walla Walla Onion
  • Spinach
  • Broccoli
  • Lettuce ~ Romaine
  • Carrots


  • Cauliflower
  • Cherry Tomatoes
  • Basil
  • Zucchini


White Bean & Collard Green Spaghetti w/Lemon & Turnips

Collard Casserole

Roasted New Potatoes w/Ricotta Cheese

Bada Bing Bada Banged Potatoes

This week I received 2 recipes for Carrot Top Pesto from your fellow members….thought I would share them with you so you can give them both a try….let us know your favorite!

Carrot Top Pesto

  • 2 bunches of carrots (1 1/4 lbs.)
  • 2 teaspoons olive oil
  • 1/4 teaspoon each: sea salt and pepper


  • 2 cups carrot top leaves (you can use some parsley if you don’t have enough)
  • 1/3 cup salted toasted cashews
  • 1/3 cup mild flavored olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 1 garlic clove
  • 1/4 teaspoon each: sea salt and pepper
  1. Preheat the oven to 425 degrees.
  2. Chop the carrots into 2-inch lengths, put them on a baking sheet, and toss them with the oil, salt, and pepper. Roast the carrots for 20 minutes.
  3. Place the carrot top pesto ingredients in your food processor or small blender and blend until mostly smooth.
  4. When the carrots are done cooking, toss them in 1/2 cup of the pesto and serve.
  • 3 Tbsp nuts, roughly chopped (I used pecans)
  • 1 garlic clove
  • 2 cups carrot tops (from 4-5 carrots, roughly chopped)
  • ½ cup packed fresh herbs (I used basil)
  • ½ – ¾ cup extra virgin olive oil
  • salt and pepper, to taste
  1. Measure nuts and garlic into a food processor. Pulse until a rough paste forms. How much of a paste you form will depend on the type of nut you use. (The natural oils from the nut will be released to form the paste).
  2. Add carrot tops and basil, and pulse until everything is in teeny tiny pieces and creates an even thicker, rougher paste.
  3. If your food processor is small (like mine), you might have to stop and move some of the herbs around a bit in order to get them to chop. Don’t worry if it’s not perfect though. You’ll be blending/processing again soon.
  4. Add ½ cup olive oil and pulse/blend until the mixture is mostly smooth. If the pesto is too thick, add additional olive oil if desired, 1 Tbsp at a time. I like mine to be spreadable, so I ended up adding another ¼ cup for ¾ cup total.
  5. Makes about 1 cup. Store in a glass jar in the fridge. If you’re using quality olive oil, the pesto will likely solidify in the fridge. Bring to room temperature for 10 minutes before using.

This past weekend was the Oregon Country Fair. If you have lived in our delivery area, you have probably gone at least once, or know someone who has. Or you’ve at least heard a stories about it all. When my girlfriend, who has a booth there, asked me if I wanted a weekend work pass this year for the 50th Anniversary, I did waver a bit before saying yes. I’m so glad I didn’t say no….I have been every year since moving here 23 years ago, and have even stayed for the whole weekend a couple times. This year there were a record number of attendees, probably due to one of the last Grateful Dead members performing there. Yes, it was crowded, yes it was hot and yes, it was amazing.


I am continually surprised by how many people can live together in close quarters, with the most basic of amenities and get along. Virtually all of the labor to put on the fair, in the most sustainable way, are volunteers…no pay other than a place to camp, and in some cases meals are provided…again, by a staff of volunteers cooking for them all.


In the 3 days I spent there, I didn’t hear one angry word, didn’t see one act of aggression. I did see neighbor helping neighbor, children being taken care of by whoever was the closest when a need arose,  saw people sharing food and clothing, sharing a kind word, hugs and food. I saw fantastic crafts and art and many educational forums.  There was something for everyone! Especially, I saw like minded, and other minded, folks recharging their spiritual coffers, stocking up on positivity, taking a moment to stop and smell the roses, (and okay, the porta-potties), and I for one feel recharged. My heart is full and this smile on my face feels like it will last a long while. I highly recommend a visit to the fair next year….I’ll remind  you!

You will find red New Potatoes in your share this week….New potatoes are in season in spring and early summer. Any variety of potato that is harvested early is considered a new potato. Since they are picked before their sugars have converted to starch, new potatoes are crisp and waxy and high in moisture. They also have thin skins, making them great for cooking and eating unpeeled. Best to eat them soon after receiving them and keep them in the fridge if you are going to wait.

We hope you have a wonderful week ahead and please, enjoy your veggies this week!

Linda and all of the Winter Green Farmers

2019 CSA Share ~ Week #5


Better than any argument is to rise at dawn and pick dew-wet red berries in a cup“-Wendell Berry


It’s Blueberry time once again!! We’re excited to have Blueberries in your boxes soon. You are also welcome to order 10# bulk flats of Blueberries! We will have them for 2 consecutive weeks. We’ll need to have your order in by Wednesday, July 17th for the July 23rd week of delivery, and by Wednesday, July 24th for the July 30th week of delivery We will only have the Blueberries available during this time frame, so get your order in as soon as you can. The price for the flat will be $50. We will bring them to your delivery location, labeled with your name. If you are a Half Share member, be sure to order them the week that you are receiving a share!


  • Lacinato Kale
  • Lettuce
  • Beets
  • Green Onions
  • Carrots
  • Strawberries
  • Broccoli
  • Spinach


  • Basil


Sesame Ginger Roasted Beets

Roasted Beets & Carrots with Miso-Yogurt

Kale Goat Cheese & Bow Tie Pasta

Szechuan Noodles with Sesame Oil

Chalk it up to my California roots, but kale is my favorite vegetable. It’s so reliable and versatile, I find I am constantly searching for it in my fridge! One of the best things about farmers’ being on the internet is there are so many seasonal recipes online. Tumbleweed Farm  is a local organic farm near Mt Hood in Oregon that runs a great blog with delicious recipes that feature lots of veggies that we grow at Winter Green. Here is one of my all time favorite kale salads that she features:

Tumbleweed Farms’ Favorite Kale Salad (mine too):

  • 1 large bunch of kale, washed and torn into bite size pieces (remove some of the large tough stems)
  • 1 clove of garlic, minced
  • 3 tablespoons tahini
  • 3 tablespoons apple cider vinegar
  • 2 tablespoon fresh lemon juice
  • 3 tablespoons coconut aminos (or low sodium soy sauce or tamari)
  • 1 tablespoon water (plus more to thin if needed)
  • 3 tablespoons nutritional yeast
  • 1 avocado, diced
  • 3 tablespoons toasted sesame seeds
  • 3 tablespoons toasted pine nuts
  • sea salt


  1. In a large bowl use your hands to lightly massage the raw kale for a few seconds.
  2. Using an immersion blender or small food processor puree the garlic, tahini, vinegar, lemon juice, coconut aminos, water and nutritional yeast until smooth and creamy. Taste for seasonings and adjust as needed.
  3. Pour half of the dressing into the bowl with the kale and use your hands to massage the dressing into the leaves. Add the diced avocado, toasted sesame seeds, pine nuts and a sprinkle of sea salt. Divide between plates and drizzle with additional dressing


Beets! Beets are so versatile and can be used for a variety of things; roasted, raw, juiced…options are endless. Keep fresh in your fridge, to keep them fresher for longer remove the beets from the greens and place the beets in a crisper or bag, they will store great for quit awhile! But don’t throw out the greens! Sauté them up similar to chard, they have an awesome sweet earthy taste to them.


Everyone’s favorite snack, carrots- seperate the carrots from the greens to keep them fresh for longer. You can use the greens in stir frys, pestos, and salads. or give them to your compost or chickens! This time of year the sugar content in these guys are so high, they are delicious raw! No need to peel these guys, the skin is thin and delicate and has lots of nutrients hidden in them.


While some of you will be receiving Red Oak Leaf lettuce today, others will be receiving this Frilly Romaine. This hardy lettuce variety really stands up in a salad, with crisp, but tender sweet leaves. Do I see a Caesar salad in your future? No matter which variety of lettuce you receive today, you have the fixings for a great salad tonight!


Green onions are a great addition to salads, stir fries and as a garnish for a variety of dishes. They last quite a long time in the fridge and add a sweet oniony flavor to any recipe. You can use the bulb end and all of the greens as well. Delicious!


One of the best things about working on the farm (aside from the beauty, veggies, and dogs) are the people! Winter Green Farm is home to a great crew this year, and we have lots of new faces, as well as some who have been here for quite awhile. While doing these farm introductions, you may recognize some folks that aren’t “new”, but still deserve a refresher.


Farmer Jesse! This is Jesse’s fourth season on the farm, and she is an integral part of the crew. Hailing from the waves of Hawaii, Jesse made her way to Oregon to attend college and has stayed ever since. She is a first generation farmer, as the owner of Salty Dog Farm. She grows specialized summer crops with an emphasis on pickling cucumbers. She is passionate about regenerative agriculture, tasty veggies, and embracing the farm lifestyle. When she isn’t working hard in the fields, she enjoys playing soccer and spending time with her pup, Leroy. Jesse also leads up our King farmers’  market every Sunday in Portland. If you’re in that neighborhood, go say hi!

Farms, like most communities, would not exist without hard working crew members. Farmers work long hours, sacrifice their social life and sleep to provide nourishing food for our communities. We’ll be highlighting every crew member this season in the blog so we can learn a little about our farmers and feel connected to those that feed us! Maybe when you dive into your box these upcoming weeks, you’ll have some faces to match to the veggies…. Enjoy your box this week and happy cooking!

Hayley and the all Winter Green Farmers

2019 CSA Share ~ Week #4

What a prodigious week, celestially! Today there is a New Moon and a Solar Eclipse. While we won’t have the opportunity to observe it, most of South America will have an outstanding view, supposedly even better than we had in 2017. We can watch it online though, and while not quite as wonderful as being there, doesn’t require the journey!


  • Swiss Chard
  • Lettuce ~ Red & Green Butter
  • Carrots
  • Walla Walla onion
  • Green Cabbage
  • Strawberries


  • Broccoli


Burrito-Stuffed Cabbage Rolls

Hot & Sour Soup w/Mushroom, Cabbage & Rice

Swiss Chard Tahini Dip

Swiss Chard & Mushroom Galette

Glazed Carrots w/Cardamom & Ginger

Carrot Sesame Balls

  • 3 cups packed squeezed grated carrots- about 5 medium size carrots
  • 1 3/4 cup Gluten Free Panko Crumbs
  • 1 cup grated cheddar – low fat or full fat as desired
  • 3 eggs 
  • 1/4 teaspoon Wasabi Paste
  • 2 tablespoon Soy Sauce – Gluten-Free if desired
  • 1 tablespoon fresh grated ginger
  • 1 small brown onion finely diced
  • 1 garlic clove finely chopped
  • A handful of fresh herbs – I used coriander finely chopped
  • Optional : add some Korean Red Chili Flakes if you like something a bit more spicy
  • 1/4 cup Sesame Seeds


Preheat oven to 350 degrees, Prepare two baking sheets covered with baking paper. Set aside. Place the sesame seeds into a bowl. Set aside. Peel and wash the carrots and using a grater, grate the carrot. Measure 3 cups of packed, grate carrots. Make sure you squeeze out the extra carrot juice. Place the grated carrots into a large mixing bowl and add the panic crumb, eggs, herbs, onions, garlic, soy sauce, ginger, chill flakes. Use your hands or a spoon to combine. I really prefer to use my hands to squeeze the ingredients together and create a consistent mixture. If too moist, it could happens if you did not squeeze out very well the carrot juice, add more crumb one tablespoon at a time until you are able to forms balls with your hands. Form balls – golf size balls – rolling the mixture in your hands palms. Dip/roll each carrot ball into sesame seeds to cover half of the carrot balls. Place each balls onto a baking sheet covered with baking paper. Leave a space of 1 cm between each balls. Bake for 20 -25 minutes or until the sesame balls are firm and golden on the outside. The sesame seeds should be slightly roasted and crispy too. Serve immediately. Makes 30-40 balls. Can be made in advance and stored on a plate in the fridge. Bake only before serving to ensure the carrot balls are crispy.


Happy 4th to you all! As we celebrate this holiday, that initially began to acknowledge our freedom as a country, may we wish the same freedoms for all people, everywhere, everyday! Fireworks and bar-b-que’s are really such a small part of it all….

By the looks of how many members asked to have their shares held this week, it doesn’t seem as though as many of you will be leaving town this year as usual. We’re hoping that our veggies grace your tables on this gathering holiday. Maybe our cabbages will be made into coleslaw to compliment grilled hamburgers & hotdogs, or shredded for other delightful salads….whatever your preference, we are so pleased to be a part of your mealtimes and hope that however you celebrate the holiday, you enjoy and are safe!


Swiss Chard is a wonderfully versatile leafy green. Swiss Chard keeps best unwashed & wrapped in a damp towel or plastic bag. Store in the drawer of your fridge. Wash before use to remove any soil or stowaways. Cut celery-like stems away from tender leaves (use stems in soup stocks!) or chop & use entire leaves, including stems.

To cook Chard, steam for 8-10 minutes or boil for about 3-5 minutes.  Greens brighten in color when nearly cooked & should not be over cooked to preserve flavor & nutrients. Add to soups or casseroles, or serve steamed, tossed with butter, garlic, & just a bit of lemon juice.


We have included a classic Green Cabbage in your share today. Remove outer leaves if necessary, trim the stem end, and halve or quarter the head for easier handling. Store in plastic in the crisper drawer of your fridge. Cabbage will keep for 2 weeks (and well over a month at cold temperatures and high humidity). Chop or grate raw cabbage and add to salad or slaw. To steam, cut 2-3 inch wedges off the core and steam about 10 minutes.  Serve with lemon, butter, salt, and pepper for a simple yet delicious side dish.


Each year I highlight a few of our crew members, so you can get to know the folks who are harvesting your food each week. This week, I will not only be highlighting a new crew member, but will begin preparing to say farewell.


Linda…..first year on Winter Green Farm in 2005 harvesting Strawberries

When Chris and Shannon took over the vegetable part of the Winter Green Farm several years ago, I gave them a 5 year commitment to continue on in my role as Office Manager/CSA Manager. This is my 4th year of that commitment and next year will be my 5th and final year in the role I have held for 15 years! When I came to the farm, a newbie to the whole CSA movement, I never imagined that I would be here this long. The farm has become home to me, taught me so much about farming and the food movement toward organic and local eating. I’ve had the opportunity to meet many amazing people who have made their way to work on the farm, some for many years, some for one year.


In 2019, hosting the That’s My Farmer celebration in Eugene, OR

I came here only knowing how to send an email on the computer, and have since learned how to manage a database, create Blogs, update web pages, use accounting systems and make an Excel spreadsheet…not things I ever thought I would enjoy! I was fortunate to work the first 10 years on the farm with my son, Tyson and daughter in law, Sara, as well as my daughter, Michelle, for a season. How many Mom’s are that lucky!! I welcomed the births of both of my granddaughters, who wandered in and out of the office on an almost daily basis. I’ve had the great pleasure of attending events to share our CSA program, and have met so many lovely people in our community.  Our members have become family to me. I feel extremely blessed to have found my way to the farm, and even though I will be moving out of my role, I will continue to be part of the farm in some capacity, as I move forward with my dream of the Long Tom Retreat at my home property. Come visit me……feel free to share!photo-2-1

With all of that being said, I would like to introduce you to Hayley, and welcome her to the farm. Hayley will be taking over my role as Office Manager/CSA Manager. Hayley comes to us from the central coast of California,  here she has been working in nonprofits and environmental advocacy since 2010. She has worked in sustainable agriculture for the past 5 years, focusing on farmers’ markets, farm based education, and plenty of field work. Hayley is very passionate about sustainable agriculture, and nurturing our environment and surrounding communities. She is excited to be part of Winter Green Farm and to continue a career of advocating for healthy food systems in our community. When Hayley is not working hard in the fields or at markets, she enjoys gardening, rock climbing, and spending quality time with her dog, Moonshine. I know you will welcome her, as you did me so many years ago!

Hope you all enjoy your share this week….

Linda and all of your Winter Green Farmers