2017 CSA ~ Week 24 Final Week of CSA Delivery!



Final week of CSA Delivery! Please bring any stray CSA bins back to your delivery location either this week, or during the week, as we will be visiting all of the sites next Tuesday to retrieve the empty bins for the final time this season. Thanks for  your help with this!



Even though the deadline has passed for pre-ordering, all of the farms will have  produce and wares for purchase at the event, so go on down to the Lane Events Center on Sunday to fill your pantry for the winter ahead!


  • Kale ~ Red Russian
  • Potatoes
  • Leeks
  • Onion
  • Parsley
  • Carrots
  • Beets
  • Swiss Chard
  • Winter Squash ~ Delicata
  • Apples
  • Strawberry Spread


Garlic Butter Potatoes

Loaded Fried Mashed Potatoes

Winter Squash Pie w/Candied Pecans (gluten free)

Beet Ravioli w/Poppy Seed Butter

Carrot, Apple & Ginger Smoothies

Maple Delicata Pie


What a wild week it’s been! We started out the week with lovely blue skies and mild temps….then things changed radically! The winds began to blow , and  the rains have continued to fall pretty much steadily all week. It rained so hard here yesterday, all of the gutters were overflowing, as they just couldn’t keep up with the onslaught.  Well, it is November, after all, and an El Nino year, once again….guess we can all expect more of the same for the months ahead. This mornings sunshine and blue sky is a welcome treat to finish out the week, and the season!


The crew is slogging through the fields, and working even harder than normal, due to the fact that some of the fields are so wet we can’t get the trucks into them. That means that there are a lot of heavy bins to haul an even longer distance. Since rain gear is pretty worn out by this time in the season, there are layers of clothing set out drying in any warm, dry spot to be found, especially  in the crew kitchen, next to the little heater there.


The remaining crew, wishing you a fond farewell……Porter, Chris, Alden, Shannon, Andrea, Kiegan, Chad, Jim, Josh,  Steve, Erik, Jeremy and Shenoa all say thanks and happy winter!

The cows made their transition into the winter barn this week, just in time to get them in out of the very soggy pastures, and the irrigation pumps have been taken out. Sure signs of the season ending, and winter’s fast approach.


Jabrila visiting the crew for the last harvest, along with her daughter Noora, who is expecting her first child in January…..one of the best crops of the season!

This last delivery is always bitter sweet for us. While we are very ready for some downtime, time to rejuvenate our tired bodies and to clean up after a busy season, we’re also sad to end the CSA and the Farmers Markets for the season. We’ll miss weekly communications with members and long time market visitors, miss sharing news of farm life with you all, and hearing about the happenings in your lives. We hope that you have enjoyed the season with us, and have been satisfied and gratified by your weekly shares, hope that’s the food has nourished not only your bodies, but has enriched your lives by knowing you are supporting a farm, and farmers, who grow for you while sustaining the earth as best we can. Your support and participation enables us to continue on with this good work….we hope that  you will plan on sharing the harvest once again with us in the new year! Feel free to call/email to reserve your share for 2018!

Even though we won’t be driving the weekly delivery routes, we’ll be keeping busy on the farm with a myriad of projects (rebuilding pallets, cleaning barns and trucks, doing truck maintenance, filling wholesale orders and orders for our Burdock root. We’ll continue on at the Portland PSU and Hollywood Markets for a couple more weeks (PSU until Dec.16th and at Hollywood every other week until the 16th as well).


Kevin and Kiegan making boxes for the Burdock order this week.

It’s also a time when we say farewell to a majority of our crew. Erik has taken on work with a local contractor, Andrea has begun a housecleaning biz called Clean Sweep Housekeeping (her number is 541-952-1071 if you need some help!), Kiegan is hoping to work with a local arborist. Shenoa will be working at a nursery that offers native plants. Jesse will be leaving for California next week, to visit family and go surfing. Emma will be milking cows and making cheese for a local Dairy. Most will be coming back to farm next season, for which we are all extremely grateful!

Steve will continue on, managing the Portland Markets, and the wholesale orders, as well as managing his own Fog Hollow Farm in Walton. Jeremy will help with the wholesale orders and also begin on projects, and Burdock orders as they come in. Chad is our project guy, and Jimi will be making sure the cows are bedded down each week, and fed the nutrient rich balage we created in the Spring. I will begin closing out the 2017 accounts, take a short holiday break, and then begin updating all of the CSA info for the new year! Farm owners Chris and Shannon will be closing out the season as well for the wholesale and markets, as well as bustling here and there doing whatever task needs doing.


Jeremy setting up the processing room for the Burdock order this week. We inspect each root for quality, sorting out the #1 roots from the #2 roots and pack them for delivery.

We  hope that your winter will be amazing, and that your holidays full of love, laughter, good friends and family. We love knowing that our food will be part of those celebrations. Be well, be happy…..hope to see you next year!

Much love,

Linda and all of your Winter Green Farmers

2017 CSA ~ Week 23



NEXT WEEK will be the last delivery of the season! If you have any stray CSA boxes lying around, please be sure to bring them to the delivery site either this week or next please….the more boxes that come back to the farm, the less we need to purchase for the 2018 season. We really appreciate your help with this!



Today, November 10th, is the last day to pre-order for the Fill Your Pantry event which will happen on Sunday, November 19th. Click on this link to access the pre-ordering site: Fill Your Pantry Pre-Order


The new Strawberry Spread is on the farm…if you have already ordered, I will be sending it out to you with your CSA share this week….if you would like to order, get in touch in the next week to have it brought with your last share next week! The cost for the Strawberry Spread is $4.50/jar and $50 for a case of 12 (10 oz jars). The cost for the Tomato Sauce is $7.50/jar and $85 for a case of 12 (24 oz jars).


  • Carrots
  • Parsnips
  • Turnips
  • Kale ~ Winter Bor
  • Red Kuri Squash
  • Festival Squash
  • Green Butter Lettuce
  • Onion
  • Brussels Sprouts or Cabbage
  • Apples


Coconut Red Kuri Squash Soup

Kale and Red Kuri Squash Salad

Red Kuri Squash Pie

Smokey Parsnip Crisps

Crunchy Turnip, Apple & Brussels Sprouts Slaw

Apple Fritter Rings

Welcome to the 4th week of the Late Season and your next to last share for the season! Next week will be your final share! It’s always a bittersweet time of year, and seems to have come so quickly. Many of the crew will be venturing off to do other seasonal activities, and our small “skeleton crew” will continue on through out the winter harvesting for wholesale orders, chopping and packing Burdock root, cleaning up the farm, and delving into projects. I’ll have a short break mid December and then begin preparing for the 2018 season! You can reserve your share for next year anytime…..

I have actually been off the farm since the end of last week, and most of this week,  visiting my Father in Arizona, who has been having some health issues. It was nice to be in warmth and sunshine for a bit, see some spectacular sunsets, and sit sharing old


stories with my Dad. While there, my sister took me to one of her favorite places to eat. It’s called Joe’s Farm Grill.  I was so  impressed with it! It’s a very popular restaurant, and for Sunday brunch the line was out the door and down the sidewalk to the parking lot!


The Farm Grill is one aspect of the Agritopia Farm. The farm has a commercial operation, growing row crops, citrus and stone fruit, date palms, and olives. They also have a CSA program, and a seasonal farm stand, as well as a Community Garden, where the community can come and grow their own food. They certified organic in 2013.


Most of the food they serve in the extremely busy Farm Grill comes from the farm in season. The Farm Grill  is the original Johnson family home, which has been updated


recently to make more space for indoor seating (it is Arizona after all!), but the outdoor original seating is still available and delightful. Situated under immense Tamarisk Trees,


picnic tables encourage folks to “share” their meals and the folks that frequent the establishment are diverse. It all started when the Johnston family bought the property in the early 1960’s. Jim Johnston,  along with his wife, Virginia, built a home on the farm to


raise their three young boys, Joe, Steve, and Paul. They grew Pima cotton, durum wheat for pasta, barley, field corn, sugar beets, milo and alfalfa. Steve and Paul studied agriculture and followed their dad’s footsteps, eventually taking over the operation of


the farm. Joe became anengineer and worked in that field until starting a chain of coffeehouses in 1989 called “The Coffee Plantation”. As development moved closer to the family farm, it became increasingly clear that farming in the town of Gilbert might


become a thing of the past. The Johnston family remained steadfast in the stewardship of the land they loved so dearly. They worked with land planners, builders and the Town of Gilbert to create Agritopia, a community that preserved agriculture in an urban-relevant way, and village life with vibrant, connected neighborhoods, commerce, education and open spaces. The Farm at Agritopia was carved out of the original farm, destined to be a permanent expression of the joy and timelessness that is family.


In 2015, the Johnston family formed The Johnston Family Foundation for Urban Agriculture. The goals for the foundation are to keep a longstanding heritage of farming in perpetuity and to further demonstrate the importance of maintaining agriculture in an urban environment.


There is a facility there called Barnone, where skilled craftsmen make and sell their handcrafted goods. Also associated with the whole foundation is the Agritopia residential community. By the late 1990s, when the town of Gilbert’s rapid growth meant suburban development near the farm, the Johnstons began brainstorming ways to preserve their land. Joe’s engineering expertise helped plant the literal and figurative seed of Agritopia.

IMG_0737Collaborating with a land planner, landscape architects, the Town of Gilbert, and community developers, in 2000, Joe spearheaded the evolution of the family’s vision for their farmland: a  present-day village that honors the farming traditions of the past. Today, all of the homes in the residential portion of the community have been built .The Johnston family still lives in Agritopia.

It was really fun to visit another farm, in another place, that is flourishing and spreading the lifestyle of organics & community living. If you ever visit Gilbert, AZ, I highly suggest you visit….be sure to call ahead to arrange a tour though…..I wish I had!

We hope you all have a wonderful holiday weekend and make delicious meals with your veggies & family this week!

Linda and all of your Winter Green Farmers




2017 CSA ~ Week 22





Sunday, November 19th, from 11am to 5pm at the Lane Events Center.

If you are a member living in the Eugene/Springfield area, and want to stock up on storage goodies for the winter, then be sure to check out the online ordering for the Fill Your Pantry event. You can pre-order your items up until November 10th and then pick them up at the event. Even if you don’t want to pre-order, plan on attending the event! Many farms will be there with there food offerings and it’s usually a fun day for all!


  • Bosc Pears *
  • Pac Choi
  • Leeks
  • Carrots
  • Festival Squash
  • Butternut Squash
  • Savoy Cabbage or Brussels Sprouts
  • Kale, Lacinato
  • Lettuce

* Remember that the Bosc Pear is harvested not fully ripe…you will need to set them out on your counter for a few days to let them reach their full potential.


Ginger Garlic Savoy Cabbage

Creamy Savoy Cabbage w/Carrots

Tortellini w/Lemon & Brussels Sprouts

Brussels Srpouts w/Maple & Cayenne

Bosc Pear Crumble

Focaccia w/Caramelized Onions, Pear & Bleu Cheese

Welcome to Week 3 of the Late Season. Hopefully by today you have all gotten over your sugar hangovers from Halloween, if you indulged. What beautiful weather to go trick or treating in though…..so classic with the leaves in abundance underfoot, and the almost full moon above. I’m sure kids of all ages were inspired! Our crew gathered over the weekend to celebrate together in costume….I’ll share a few pics below for you! We shared good food, good fun and good music as the farm band played on…..


Jimmy and Melissa celebrating Dia de Muertes


Emma as Heavy Metal, Kelly as a Holy Cow, & Monique as a Deviled Egg


Linda as Stella the Stylist, and Jean Marie as the Sparkly One

This week we’ll be putting a Festival Squash and a Butternut Squash in your boxes! I am


also including a picture of a Red Kuri Squash, which will be in one of the last two shares in the upcoming weeks. Squash is such a wonderful all around veggie. You can use it as a side dish, or add it to soups and stew, muffins, pancakes, or desserts. It can also stand alone as a main dish, with some rice and a nice salad to compliment. Chock full of nutritions and many vitamins and minerals, it is a major supplement through the winter.


You will also receive either a Savoy Cabbage or a stalk of Brussels Sprouts…I’ve given recipes for both! We’ll make sure to send the same veggies to the opposite sites in the next couple of weeks.

We were fortunate to be able to get in another harvest of our Burdock root before this next round of rains arrived this week. Burdock orders will keep our crew busy through out the winter!

We hope you all have a wonderful week ahead….we’ll all be dancing around the raindrops for a while, but we’ve been so fortunate to have had such a lovely couple of weeks of sunshine, we can’t complain!

Be well and enjoy your veggies this week!

Linda and all of your Winter Green Farmers



2017 CSA ~ Week 21



Tomato Sauce & Strawberry Spread:


We have Tomato Sauce available for $7.50/jar and $85/case, and we will soon have Strawberry Spread available for $4.50/jar and $50/case. Just let me know if you would like a case or jars delivered to your pick up location in the next few weeks…the Spread will be ready by the final share at the latest!

Winter Green Farm T-Shirts:


We had Winter Green Farm T-Shirts made this year and have them available for you! The adult shirts are $15 each and the Youth/Kids shirts are $12. There are many colors and sizes to choose from!

Fill Your Pantry !

It’s time again for the Fill Your Pantry event…..Online pre-ordering for this year’s Fill Your Pantry event begins this Friday, October 27th and runs through November 10th. This is the 7th year for this unique community event.

On Friday, the Willamette Farm and Food Coalition will post the online sales link on their  and Facebook page.  Beginning Friday, you’ll be just a click away from eating local all winter and enjoying delicious foods from these local farmers and ranchers.


  • Potatoes
  • Leeks
  • Swiss Chard
  • Romanesco
  • Stir Fry Mix
  • Carrots
  • Celeriac
  • Winter Squash ~ Delicata


Duchess Baked Potatoes

Silver Dollar Latkes

Salt & Vinegar Rosti

Smoky Romanesco, Celeriac and Broccoli Soup

Whole Roasted Romanesco w/Lemon, Garlic & Thyme

Roasted Delicata Squash w/Quinoa Salad


7:30am on the farm this morning….still too dark to take a photo at 7:00am!

Week #2 of the Late Season, and what a week it’s been! The crew has begun the day bundled up in the chilly, misty morning, but by lunchtime, the layers are peeling off. So glorious to have the sun shining on us while harvesting and doing outdoor tasks. We all really appreciate it, as we know all too well that this is temporary!

We’ll have another lovely Fall share for you today and included will be a Romansco. For those of you who have participated in our CSA before, you know what to expect. For those of you who are new to CSA this year, this vegetable will look a little bit alien.


The Romanesco is a delicious cross between broccoli and cauliflower and is a wonderful addition to root bakes, or as a stand alone dish. It’s one of the vegetables that represents the Fibonacci sequence. Some other objects in nature that represent the Fibonacci sequence are pineapples, sunflowers and hurricanes!

The Fibonacci sequence is a series of numbers where a number is found by adding up the two numbers before it. Starting with 0 and 1, the sequence goes 0, 1, 1, 2, 3, 5, 8, 13, 21, 34, and so forth. Written as a rule, the expression is xn = xn-1 + xn-2.

Named after Fibonacci, also known as Leonardo of Pisa or Leonardo Pisano, Fibonacci numbers were first introduced in his Liber abaci in 1202. The son of a Pisan merchant, Fibonacci traveled widely and traded extensively. Math was incredibly important to those in the trading industry, and his passion for numbers was cultivated in his youth.

Knowledge of numbers is said to have first originated in the Hindu-Arabic arithmetic system, which Fibonacci studied while growing up in North Africa. Prior to the publication of Liber abaci, the Latin-speaking world had yet to be introduced to the decimal number system. He wrote many books about geometry, commercial arithmetic and irrational numbers. He also helped develop the concept of zero.


Happy Halloween! Since we won’t be talking to you again before the spooky holiday, thought we’d wish you all a safe and fun Halloween. Follow up the candy with some healthy organic food and remember to brush your teeth!!

Many blessings,

Linda and all of your Winter Green Farmers




2017 CSA ~ Week 20 First week of the Late Season!



If you are NOT receiving the Late Season this year and you would prefer NOT to continue to receive the weekly Blog, you can scroll down to the bottom of this post and unsubscribe. If you would prefer I do that for you, just send me a message and I will take care of unsubscribing you.


Today you will have Bosc Pears in your box…..Bosc Pears are harvested before they are ripe, and then they need to sit for a bit to ripen up. Set them in a cool, dry area, out of direct sunlight if possible, and you will know they are ripe when the give a little when you gently press your thumb or finger against the skin. Enjoy!



We have Tomato Sauce available for purchase right now and are expecting our new batch of Strawberry Spread to be ready soon. You can preorder either item and we will send it to your delivery site with your next CSA Share. The Tomato Sauce is $7.50/jar and $85/case of 12…..the Strawberry Spread is $4.50/jar and $50/case of 12.


  • Bosc Pears
  • Stir Fry Mix
  • Cauliflower
  • Winter Squash ~ Carnival
  • Collards
  • Carrots
  • Beets
  • Onion
  • Napa Cabbage


Fresh Spring Rolls w/Peanut Sauce

Stir-Fried Napa Cabbage w/Spicy Garlic Dressing

Beet & Carrot Salad w/Curry Dressing & Pistachios

Grilled Beet Baba Ghanoush

Puffed Cauliflower Cheese

Collard Greens, Cornmeal & Sausage Soup (Sopa de Fubá)


The Carnival Winter Squash included in your share this week!

Welcome to the Late Season! We’re excited to  bring our winter fare to you for the next 5 weeks. It’s getting to be that time of year when we spend more time indoors, and cooking good food is always a favorite pastime, not to mention healthy and delicious! We’re pleased our food will be included in your menu.

Thanks so much for all of you who came out to the Harvest Celebration….we had a really great turnout, and the sun blessed us with warmth and light, and made the hay rides very enjoyable. Remember last year when it poured and we had to take hay rides in our Conestoga Wagon! We enjoyed delicious food at the potluck….everyone out did


Elizabeth Lutz, face painter extraordinaire, creating a rainbow cat on Emily’s face

themselves with delicious dishes of baked ziti (three different varieties….thank you Amy!) as well as potato salad, root bakes, salads, biscuits, brownies, cookies and so much more. A feast to be remembered! Cider pressing went very well and thanks to the Urban Farm at the University of Oregon for lending us their wonderful cider press….we pressed enough for everyone to enjoy many glasses, as well as send some extra home with folks


A happy member with her Phoenix rising.

who stayed until the end. Elizabeth Lutz made the trip out to adorn members with spectacular face painting…you can find her at the Saturday Market for the remainder of the season, and possibly at the Holiday Market this year. She is a fantastic artist and her creations just get better every year. Thanks also to our wonderful crew for helping to clean up the farm! She looks better than ever!


Jabrila and Porter discussing the fine art of cider pressing

Now that we’re only harvesting one day a week for Friday and weekend delivery, that leaves us time in the beginning of the week to catch up on projects and get the farm ready to put to bed. While we still do harvest through out the winter months, most of the crops will finish up. For most of the remaining crew, we go down to a 4 day week, taking off on Mondays. This is the time of year when we begin to take up row cover from the fields, and store it away for next season. We take the plastic off of the Spanish tunnels that are used for Farmers Market crops no longer being grown…that helps to avoid issues when and if we have snow to deal with. The barn is being readied for the cows return, which will happen as Thanksgiving gets closer. No shortage of tasks to complete before winter sets in! And of course, there is the endless CSA box washing  to be done!


Andrea and Emma cleaning up the CSA bins

We hope that you all have a lovely weekend….with the amount of rain predicted, seems like a good time to snuggle in a warm, cozy kitchen, making squash soup! Whatever you do, we hope you find joy in doing it, and we hope you enjoy your share this week!

Linda and all of the Winter Green Farmers




2017 CSA ~ Week 19 Last Share of the Standard Season!




Saturday, October 14th                                                                                                                   Noon to 3pm                                                                                                                                          Share a Potluck from Noon to 1pm                                                                                            (please bring a dish to share if you would like to eat with everyone!)                             Hayrides will begin at 1pm, along with the rest of the festivities ~ faceprinting, cider pressing, crafts for the kids and of course you will head down to the field to grab your pumpkin!


Please bring any stray CSA boxes that have made their way to your homes back to your delivery site! Each season we have to replace lost boxes and at $8 each, that adds up…thanks so much for your help with this!


  • Apples ~ Jonagold or Gala
  • Potatoes
  • Leeks
  • Celeriac
  • Onions
  • Kale
  • Fennel
  • Carrots
  • Turnips
  • Parsnips
  • Sweet Peppers
  • Pie Pumpkin


  • Cauliflower


Roasted Parsnip Bread Pudding

Celeriac & Kale Soup

Tahini Celeriac Potato Salad

Garlic & Herb Celeriac Fries

Celeriac & Parsnip “Mashed Potatoes”

Roasted Fennel w/Parmesan

Baked Stuffed Pumpkin

Welcome to Week 19 and the final Standard Season delivery of the year! Seems like it all went so fast this year and it’s always bittersweet to be packing  your last share. While some of you may be continuing on with the Late Shares (I do have a couple of shares left if you have been meaning to reserve one, but just haven’t),  we would like to offer our deepest gratitude to you all for choosing Winter Green Farm this year. We know there are lots of options out there and we greatly appreciate you recognizing our passion for growing the healthiest food we can, in the most sustainable way we can…not only for the health of your bodies, but to protect and honor Mother Earth. Together we can accomplish both goals! Thank  you so much for sharing this season with us and we hope to have the honor of feeding you and your families in the new season.


Jesse and Kiegan sorting carrots for wholesale orders.

It’s definitely been frosty in the morning on the farm, and even though we’re beginning at 7:30am now, it still takes a while for the sun to come over the hill and warm things up. Several times the greens have been too frosty to harvest early and we have to start with other tasks, such as sorting and bagging wholesale carrots, which is something we will be doing through out much of the winter, along with burdock wholesale orders. We’ve been blessed with the sun shining brightly and it’s fun to watch the assortment of sweaters, coats and hats that line the trucks and every available space, as the day heats up.


Celeriac Root

This last box of the Standard Season is going to be a doozy! Full of wonderful fall roots and greens. That alien looking orb is a Celeriac Root. It’s crazy looking but one of the most versatile veggies…you can make a salad with it, toss it into soups and stews, mash it with potatoes or parsnips, or cut it up to include in a root bake. I’ve included some recipes but experiment and I’m sure you’ll come to love it as much as we do.

The Pie Pumpkin in your box is just the right size for a pumpkin pie or two….just cut it in half, and roast on a cookie sheet, with a little bit of water, at about 350 degrees until its soft to the touch. Then scoop out the inside and use it as the puree for your favorite pie recipe.


Elmira Elementary Students have to carry their own pumpkins from the field!

This week we welcomed the Elmira Elementary 1st and 2nd grade students on the farm to pick up their pumpkins that they planted in the Spring. We enjoy sharing the Pumpkin Project with our local elementary school….going to the school in the Spring to plant pumpkin seeds, welcoming the students to the farm to plant the young seedlings, and then hosting them in the fall when the pumpkins are matured. They seem to enjoy the visit as much as we do, as they choose their favorite pumpkin and munch on strawberries on the walk back up the hill to the barns.


Farm dog Pete entertains the students in the pumpkin field.

As we say goodbye to many of you for this season, we wish you a wonderful fall and winter….let’s hope Mother Nature is kind to us this winter, bringing just enough rain, a little snow to play in and lots of opportunities to share time with those we love and cherish. Stay well, stay warm and may your lives be filled with love and happiness!

Hope to see  you next week at the Harvest Celebration, and if not, hope to share our food with you once again in the 2018 season!

Many Blessings,

Linda and all of  your Winter Green Farmers

2017 CSA ~ Week 18



For those of you participating in the Standard 19 week season, next week will be your last share! We do still have a few of the Late Shares still available, so if you would like to continue on with delicious goodness, until the week before Thanksgiving, just let us know!

If any of the CSA bins have made their way home to your house, please round them up and bring them back to your delivery location next week. The more bins that are returned, the fewer we need to replace next year and at a cost of $8/bin, it surely adds up! We really appreciate  your help with this.


If  you would like to reserve a share of the organic grass fed beef, please let us know as the shares are going quickly now. Let me know if you would like to receive the info or check out the current information on our website.


Come join us as we celebrate the end of the Standard Season with our annual Fall Harvest Celebration…..

Saturday, October 14th                                                                                                                    Noon to 3pm                                                                                                                                       Start with a Potluck – bring your favorite potluck dish to share                                      Hayrides, Faceprinting, Apple Cider Pressing, Pumpkins                                                       Come celebrate the end of the season with us!


  • Potatoes
  • Leeks
  • Winter Squash ~ Delicata
  • Napa Cabbage
  • Kale ~ Winter Bor
  • Carrots
  • Turnips
  • Yellow Onions
  • Sweet Peppers
  • Radishes
  • Apples ~ Gala


  • Cauliflower


Julia Child’s Potato-Leek Soup

Turnip & Kale Gratin

Turnips w/ Roasted Garlic Goat Cheese & Sesame

Sweet & Sour Roasted Napa Cabbage Recipes

Julienned Carrot & Kale Salad

Roasted Apple & Butternut Squash Puree

Glorious weather! While I’m not ready for Fall, mainly because I know what comes afterwards, I sure do love this change of season. Love the brilliant sunshine and the cooler temps, and the colors…oh, the colors! The change of season also means change of veggies! Happy to see the fall crops going into your shares this week….time for soups!



Last week we were blessed with a wonderful harvest of our wholesale crops of Burdock and Carrots, and the cooler is filled with totes upon totes of roots. The musky scent of the Burdock fills the air, such a medicinal healing smell. While some might consider it a pesky, prickly weed, there are many folks who anxiously await this time of year so they


Andrea and Jordan working on the Burdock order

can begin to cook and make healing potions with this powerful root. Burdock is a tonic that heals gently, but surely. It is one of those ancient healers with many properties, such as antibacterial, anti-inflammation, anti-tumor, anti-fungal, as a diuretic. It is a liver tonic, aids with digestive issues and can help to heal skin maladies such as psoriasis and eczema. You can eat it in stir-fries and soups, or use as a tea or tincture. Another cool fact about Burdock is that the bristly seed pods were the inspiration for velcro! Give it a try some time….


Napa Cabbage will make an appearance in your share this week..another amazingly versatile vegetable, Napa Cabbage is a main ingredient in Kim-Chi recipes, and goes well into stir-fries, slaws and is great for cabbage rolls with rice or ground beef inside.


Andrea washing the carrots

Potatoes and Leeks are partnering up in the box this week and you’ll find a recipe for Potatoe Leek soup….this one does use cream but there are so many versions! Hopefully this one will suit your fancy but if not, and you have one that you love, please do share with us that does.


Josh bagging up the potatoes for you today!

This time of year also brings about the end of the season for many of our crew. In the next couple of weeks, many of them will depart to explore new options, go back to school or travel….those of us that stay behind will continue on with the harvest and button down the farm for the winter when the time comes.


The crew making your leeks pretty

We hope that you all enjoy your week ahead and your veggies this week!

Linda and all of your Winter Green Farmers