2017 CSA ~ Week 7



  • Collards
  • Beets
  • Lettuce
  • Carrots
  • Cauliflower
  • Zucchini
  • Strawberries


  • Broccoli
  • Cherry Tomatoes


Gumbo Z’Herbes

Pasta w/Cauliflower & Collards

Root Vegetable Stew with Herbed Dumplings

General Tso’s Cauliflower

Sicilian Cauliflower Pasta

Sweet & Sour Strawberry Semifreddo w/Black Sesame Seeds

I actually really love working on the farm….my commute is only 4 miles, and when I turn into the driveway, I am greeted by such a majestic view that I feel blessed every day! Such a gorgeous place to spend my days. That being said, today was even more glorious than usual…..the sun is shining, the day was warm but not too hot, there is a cool breeze blowing. Doesn’t get much better than this!

It was too nice to spend the whole day in the office, so I decided it was a good day for a farm walk….hey, why don’t you come along with me! We’ll see how things are growing, and maybe we’ll make a little game out of it….I’ll show you pictures, and you see how many of the vegetables you can recognize! Ready….let’s go!


#1 ~ Hint: These grow underground and come in all shapes and sizes!


#2 ~ Hint: This veggie looks sort of alien but is very versatile, used in dishes from soups to salads


#3 ~ Hint: This is the flower of this veggie, and can be eaten as well!


#4 ~ Hint; this veggie makes a dish that is a classic for Thanksgiving dinner!


#5 ~ Hint: The name of this veggie reminds you of a chicken, but they’re not related in any way! 


#6 ~ Hint: This veggie should be able to hear!

I had such a good time walking around the farm today, and I enjoyed being able to mingle with the crew while they harvested your veggies….


Chad, Erik, Kiegan and Kevin harvesting strawberries for you….we may have to weigh them on the way out of the field!


Shenoa, Jeremy, Josh, Kyle & Jesse bunching carrots in the field….we often wonder how many times these carrots will be handled from seed to table!


This is a cover crop we grew this year called Phacelia tanacetifolia. It’s also a crop that bees love! Its quick to grow and flower, and is listed as one of the top 20  honey-producing flowers for honeybees and is also attractive to bumblebees. Because it flowers abundantly and for long periods, it can increase beneficial insect number and diversity, and provides high quality nectar and pollen.


This is another beautiful field of a cover crop called Buckwheat…we use it to nourish our fields, and also to attract pollinators…the bees love it and I wish you could have heard the hum from all of the bee activity in the field today.

Thanks for taking a walk with me today around the farm….if you ever want to do so in person,  you’re welcome to! We might not always have time to give you a full on tour, but you’re welcome to walk around and enjoy the beauty and to see how your food is growing.

Hope you have a great week, and of course, enjoy your veggies!


PS…..Did you guess what veggies were in the pictures?

Answers: #1-potatoes, #2-celeriac, #3-zucchini, #4-green beans, #5-eggplant, #6-corn

2017 CSA ~ Week 6


The blueberries are sizing up and they should be ready for harvesting very soon…I’ll talk with Blondies’ Berries on Friday morning to see when they will be available for us to include in your shares…..she will also have some bulk berries available in early August and though out the month. If you would like to order flats of blueberries, call/email the farm office to get on the list!


  • Carrots
  • Swiss Chard or Kale
  • Lettuce
  • Spinach
  • Green Onions
  • Strawberries


  • Cabbage
  • Zucchini


Savory Feta Baklava

Lentil & Swiss Chard Soup

Spicy Chard with Ginger

Kale-Apple Smoothie

Roasted Carrots w/Tumeric and Cumin

Spinach & Potato Dumplings w/Cold Tomato Sauce

Strawberry Bread


Member Elisa wrote in to share this idea with you all:


Hi all!
This is my first CSA although I’ve been a gardener & veg head for many years. I’d like to share an alternative to composting vegie scraps-make a rich vegie broth instead. The broth can be used as soup stock, to cook grains, beans or any recipe that calls for broth.

Use a plastic zip bag while your preparing food – toss cabbage & lettuce cores & outer leaves, tough stems from kale, collards & the like (I eat chard stems), onion skins & ends, carrot tops, anything you might otherwise compost into the bag-no need to wash or process. Keep in the freezer until you have saved 2 or 3 bags full. Place veggie scraps in a large pot ( a stock pot is ideal), cover with water, bring to a boil, turn down heat and let simmer several hours. Salt the broth to taste while cooking if desired. Strain & use immediately or once cooled, freeze in plastic containers, ice cube trays or canning jars depending on how much you may use at a time. Defrost before use. Put cooked veggie scraps in the compost.

What a glorious weekend! We’re excited for another spectacular week ahead as well….loving this warm, sunny weather and so are the veggies!

Life is settling down to a rhythm on the farm now….harvest days, delivery days, project and transplanting days, market days….everyone knows what they’re doing each day, and for the most part, the schedule is able to be kept. There are always a few little monkey wrenches thrown into the mix, but that’s life, and farm life especially it seems. From the majority of the feedback we’re receiving, you have been happy with your veggies and for that, we are happy!


This season we offered a drawing for anyone who donated to our Financial Assistance Program and I’ve finally gotten around to picking the winner of the drawing! Debbie McVicker of Florence is the winner this year…congratulations Debbie! We would like to thank all of you who so generously donated to our fund. Each year there seem to be more and more folks in our community in need of help in some way….we are happy to be able to help with offering fresh, healthy, wholesome veggies to support those in need. We couldn’t do this great work without your help! While the farm does donate a portion of member fees into the fund, there never seems to be enough….that’s where you come in, and we are so grateful. We raised  a little over $7000 this year and were able to donate 5 shares outright to Womenspace Transitional Program,  as well as help thirty-one additional families receive assistance in some way.

Here is what some of those members have to say…..

“I am so very grateful to the Winter Green Farm CSA members who generously gave to the Financial Assistance Fund. This assistance has made it possible for my family to enjoy the wonderfully delicious, fresh produce and fruits of the season that Winter Green provides. We are loving finding new and healthy recipes to use for our weekly bounty from the Winter Green CSA. It has improved our diets in so many ways, having lots more salads and greens in our diet is just but one advantage! It is a treat to look forward to our weekly share. All of you have made such a healthy difference in my household, thank you for that!! It feels really good to be part of a community that helps others in this way.” Kimm

“This is a letter of appreciation for giving me a grant this summer to help me and my partner afford to continue our CSA with Winter Green Farm for the second year in a row.  We lost our housing last fall and were uprooted facing a more challenging housing market. I have not had health insurance since 1995, food is my insurance policy.  Supporting my local organic farmers is not only for my health but for the health of this planet and to help support the real work of life…..growing food.
 I have been promoting Winter Green Farm to all my friends and community members in hopes they will join in and support local organic farms and food.
Many thanks!!!!”   Mindy
“We are a fourth year Winter Green CSA member family.  We love supporting this local farm (I have a sister who is an organic farmer in Idaho and I know how much sweat and love go into every single plant) and we love cooking fresh veggies and fruits all season long.  We are both teachers and this year we brought our first baby into the world.  We are so in love!  She was born in December so is now 6 months old and growing fast.  Papa took 4 weeks of unpaid leave and mama took 12 weeks of unpaid leave to help us bond with our new daughter and recover from the birth.  Her first taste of solid food was a lick of a strawberry from our first week’s CSA share.  We are so grateful to be able to partake this year, we most likely would have had to cut this from our budget due to the unpaid leave, but with the financial aid we were able to swing it.”   Betsy
This week I’d like to introduce you to Megan Orion. She has been a member of the farm sine 2012.  I first met Megan more than 20 years ago when I studied Midwifery with her mother Joni Dawning. Since that first meeting she has grown into an amazing woman. She is not only a wife and partner to her husband Ben, mother to 2 gorgeous children, June & Hero, but also runs her own business. She was a massage therapist for many years, and now has transitioned into Health Coaching. Megan helps members of the community adjust their lifestyles toward healthier eating and exercise. She wrote a book that she is willing to share with us (and 3 more are on the way!). It includes recipes which are really meant to be used during a five-day “reset,” or as part of a cleanse that she leads a few times per year, but most of the recipes also can be enjoyed on their own, anytime. To download the book just follow this link    Thanks for sharing Megan!
If there is anything you would like to share with your fellow members, please do! We hope that you all have a wonderful week ahead, and of course, we’re thrilled that our veggies can be part of it all!
Linda and all of the Winter Green Farmers


2017 CSA ~ Week 5



If your supply of organic Strawberry Spread or Tomato Sauce is running out, we do have more to offer! We can send it along with your next delivery….the cost of the Strawberry Spread is $4.75/jar and $50 for a case of 12 (they are 10 oz. jars). The cost of the Tomato Sauce is $7.50/jar and $85 for a case of 12 (they are 28 oz. jars.) All of the ingredients are organic, and we co-pack with our local Sweet Creek Foods!


  • Beets
  • Napa or Green Cabbage
  • Spinach
  • Collards
  • Green Onions
  • New Potatoes
  • Basil
  • Strawberries


  • Broccoli


Spaghetti w/Collard Greens & Lemon

Chicken, Collard Greens & Sweet Potato Stew

Dani’s Decadent Beet Brownies

Beet, Cheddar, & Apple Tarts

Potato, Spinach, & Red Pepper Frittata

Roasted Mushroom & Potato Salad

Happy Fourth of July!

While we are working today, we’re so happy that you all have the day off (well most of you!). Hopefully our veggies will play into your BBQ feasts, and if not today, through out the week ahead. Enjoy your day, and the fireworks tonight….be safe!


Emma, Jeremy & Kelly modeling the new shirts?

Look what we did! We have some new Winter Green Farm shirts….we have lots of styles, colors, and sizes. The adult T-Shirts are $15 and the Youth and Toddler sizes are $12. You can either call/email the farm to order, and we’ll deliver them with your CSA Share. Here is a list of what is available for you:

Ladies (either fitted as shown above or standard T-Shirt style) in Small, Medium & Large Fitted comes in Chocolate, Purple, Moss, or Natural and the Standard in Green or Maroon

Men’s come in Small, Medium, Large or Extra Large (larger sizes can be ordered)   Available in Chocolate, Green, or Slate gray

Youth sizes are Small, Medium, & Large in Chocolate, Green, Blue & Yellow

Toddler sizes are 4 & 6, and come in either Pink or blue


I know we have featured with Steve Knox in previous Blog’s, but he’s doing such cool things I wanted to share them with you all. Steve has been with us on the farm since 2010. He started out as harvest crew, learned to manage a Farmer’s Market (currently he runs the PSU Farmers Market in Portland), and now helps to run the Farmers Market harvest crew. He has grown so much though the years, and is an amazing asset for the farm. He always has a smile on his face, and a go to attitude….he can make it happen!!


He stared raising broiler hens several years ago, but this year has stepped it up a notch. Last year he purchased a piece of land outside of Walton that is just over 7 acres and calls it Fog Hollow Farm. He and his partner, Terah, raise laying hens, broiler birds and some  sheep on the land. Their plan is to offer local pasture-raised chicken to the southern Willamette Valley and Oregon Coast. The strive to keep everything as local and sustainable as possible.  That means sourcing locally, supporting small family businesses, minimizing use of fossil fuels, and doing their part to encourage a vibrant and healthy local food system.


Their chicks are purchased from a 4th generation family-owned hatchery in Tangent, OR.  Once on farm they are given access to fresh nutritious pasture everyday. The fields are never sprayed with any pesticides, herbicides, or synthetic fertilizers.  In addition to all the grass and bugs they can eat, their broiler birds are given a ration of corn/soy/GMO free feed milled by a small farmer-owned mill in Brownsville, OR. All the raw ingredients used in the feed were grown right here in the Pacific Northwest. Once the birds have reached a healthy weight of 3-6 lbs they are taken to a small, family-run business in Sutherlin, OR to be processed and packaged for sale.

If you are interested in sharing in Steve and Terah’s harvest, either the meat birds or some of their eggs, you can email them at foghollowfarmllc@gmail.com, call them at  406-208-7775, or visit their website.

We sure hope you all enjoy your veggies this week!

Linda and all of your Winter Green Farmers

2017 CSA ~ Week 4



The July 1st monthly payment will be occurring this weekend. If you’ve set up a recurring payment with your debit or credit card, and any of your info has changed, please try to get in touch before the end of the week, so we can update your info and avoid a declined transaction….your effort on this will be much appreciated!

Next week is the July 4th holiday! We will be delivering CSA Shares as usual next Tuesday and Wednesday. If you have travel plans and will not be available to receive your share, please contact the office sooner than later to make arrangements, and learn what your options might be.


  • Carrots
  • Kale
  • Lettuce
  • Spinach
  • Swiss Chard


  • Napa Cabbage
  • Dutch Cabbage
  • Broccoli
  • Strawberries


Spinach & Ricotta Ravioli

Mushroom & Spinach Italian Style

Tortellini in Broth w/Swiss Chard & Pecorino

Sausage & Swiss Chard Strata

Sweet & Sour Roasted Napa Cabbage Wedges

Kale Slaw w/Red Cabbage & Carrots

Welcome to the week and let’s say goodbye to June! We sure had a mix of weather during the course of this month….rain, cold, rain…and then hot, hot,hot! While we sure enjoyed the switch to sunshine and warm weather the past week or so, the crew is enjoying a bit of repreive with this front that has rolled through. Still no rain gear needed, but not as much sunscreen either….


Hay crew Erik Dietz, Jeremy Mixon, Josh Pitney & Adam Lee braved the heat last weekend to bring in over 600 bales of hay for the farm. Wali Via, Jack Gray and Jackson, a  Rogue Farm Core intern at Organic Rednecks Farm,  are missing from the hay crew photo.

This past weekend our crew worked to bring in the hay for the farm. They brought in over 600 bales of hay! Most of it will be used for bedding for the cows in the barn this winter, and some will go to the Via’s horses, and to the Overbaugh’s sheep. The high temps made the work challenging, but the crew worked together in good spirits. The crew in the photo not only work together, they play together too! After several years of sharing time on the farm, they all realized their shared love for music, and formed the Odd Fellows Picnic band. They have been recording some of their songs of late, so keep your eyes and ears open to possibly hear their music around town in the days to come.


Andrea and Kevin bagging up your spinach

This week you’ll all be receiving a nice bag of Spinach…it’s so sweet and delicious! My daughter, Michelle, just visited for a few weeks, before heading off to sail across the Atlantic Ocean to Ireland with her Dad, on the sailboat that she was raised on. They won’t have refrigeration, or lots of room for food storage, so we spent some time dehydrating greens for her. They will store easily, and be a nice to a meal at sea.

There are plenty of ways to used dehydrated greens even if you’re not at sea! One of my favorite ways to use them is in smoothies, where the strong taste and color of berries makes them invisible.  I also put the greens into soups, stir fries, & casseroles, as well as into omelets, frittatas and quiche.

I thought I would share some dehydration ideas with you this week, since you have several types of greens in your share. There are so many ways to dehydrate veggies! A lot depends on the type of dehydrator you have, or whether you use your oven….I’ll just share basic info and you can experiment to adapt to the method you have at hand. There are also many types of dehydrators, and if you don’t have one, you might try the local thrift shops to find one to see if dehydrating is for you before spending money on a new model.

I like to use the darker greens and keep them separated, keeping Kale in one jar or vacuum seal bag, Spinach in another and so forth. I just wash the greens well, and let them dry on a towel, or use the towel to dry them off. I like to use smaller pieces, so they fit well into the dehydrator and store well. I usually tear the greens off the rib of the Kale, Swiss Chard or Collards, and compost the ribs.


I layer the greens in my dehydrator and use the Herb setting (each dehydrator is different, so see what is recommended for yours as far as temperature and timing). How long they stay in will really depend on a lot of things such as the temperature in your house, the humidity levels and the greens you are dehydrating. You want to dehydrate your greens until all of the water is removed; they should be crisp and crumble easily.

Once dry, you can store the greens in mason jars for daily use, or vacuum seal bags in the freezer for long term storage. You can either crumble the greens to create a smaller size, or you can leave the leaves whole and package and seal them.  This allows you to rehydrate them in a bit of hot water and then add them to lasagna, egg dishes and more, just like you would fresh greens.

Happy dehydrating! Please feel free to share your favorite techniques or recipes with us!

Hope you all enjoy the rest of your week, and the weekend ahead…..and of course, your veggies!

Linda and all of your Winter Green Farmers


2017 CSA ~ Week 3



Hallelujah! The clouds have broken, and the Sun is shining on us once again….we want to thank you all for your patience in waiting for the veggies to catch up. A few new members have been wondering when the boxes will begin to fill up! We farmers can do all of the prep work such as seeding, watering, hoeing….but then it’s a waiting game for us as well, when the weather is not in our favor.

When we started our CSA program 26 years ago, the farmers made a conscious decision to create a program that reflected what grew naturally here in our area. Another conscious decision was to grow as sustainably as possible, which meant not covering the farm with plastic greenhouses, to rush growth of crops. We honor the earth by doing so, and trust her to supply us with the best fruits & vegetables in return. Thank you for supporting our farm, and in effect, supporting our philosophy and mission. Rest assured that we are doing all we can to fill your boxes each week with the most delicious and nutritious food possible, and soon you’ll be amazed at the abundance you will receive!


  • Lettuce ~ 2 heads
  • Carrots
  • Kale or Swiss Chard
  • Strawberries
  • Strawberry Jam


  • Fennel
  • Dutch Cabbage


Carrot Ribbons with Sesame

Carrot Tea Cake w/Cream Cheese Frosting

Gingered Carrot & Kale Ribbons

Sicilian-Style Carrots

Sautéed Swiss Chard w/Parmesan Cheese

Kittencals Famous Coleslaw 

Finally!!! The sun has arrived….the crew was all smiles today as we began the day without rain gear…first time in a while! By the time the sun got really warm, it was time to wash greens and empty harvest bins, and prepare for the delivery tomorrow….let’s hope this is the start of a long stretch of warmth! Of course with the warm weather comes earlier start times so we can get the fragile crops in early….a small price to pay.

The Sun has also arrived just in time for the Summer Solstice, which will occur in our area tonight, at about 9:24pm. I used to think that the Summer Solstice occurred when the Earth was closest to the Sun but have learned it’s the opposite. The Earth is actually farthest from the Sun (called the Aphelion point) during this time of the year.

Illustration image
June Solstice (Ill. not to scale).

The Earth’s distance from the Sun has very little effect over the Seasons on Earth. Instead, it is the tilt of Earth’s rotational axis, which is angled at around 23.4 degrees, that creates seasons.

The direction of Earth’s tilt does not change as the Earth orbits the Sun – the two hemispheres point towards the same direction in space at all times. What changes as the Earth orbits around the Sun is the position of the hemispheres in relation to the Sun – the Northern Hemisphere faces towards the Sun during the June Solstice, thus experiencing summer. The Southern Hemisphere tilts away from the Sun and therefore enjoys winter during this time.

Many cultures have been celebrating the Solstice’s (Summer and Winter) since ancient times. The date of the June Solstice was used as a marker to figure out when to plant and harvest crops. Some historians point to the Stonehenge, a prehistoric monument in Wiltshire, England as evidence of the fact that ancient humans used the June Solstice as a way to organize their calendars. Some believe that Stonehenge’s unique stone circle was erected around 2500 BCE in order to establish the date of the Summer Solstice. Viewed from its center, the Sun rises at a particular point on the horizon on day of the June Solstice. Some theories suggest that the builders of Stonehenge may have used the solstice as a starting-point to count the days of the year.


In ancient China, the summer solstice was observed by a ceremony to celebrate the Earth, femininity, and the “yin” forces. It complemented the Winter Solstice that celebrated the heavens, masculinity and “yang” forces. According to Chinese tradition, the shortest shadow is found on the day of the Summer Solstice.


In ancient Gaul, which encompasses modern-day France and some parts of its neighboring countries, the Midsummer celebration was called Feast of Epona. The celebration was named after a mare goddess who personified fertility and protected horses. In ancient Germanic, Slav and Celtic tribes, pagans celebrated Midsummer with bonfires. After Christianity spread in Europe and other parts of the world, many pagan customs were incorporated into the Christian religion. In parts of Scandinavia, the Midsummer celebration continued but was observed around the time of St John’s Day, on June 24, to honor St John the Baptist instead of the pagan gods.

In North America, some Native American tribes held ritual dances to honor the Sun. The Sioux were known to hold one of the most spectacular rituals. Preparations for the event included cutting and raising a tree that would be considered a visible connection between the heavens and Earth, and setting up teepees in a circle to represent the cosmos. Participants abstained from food and drink during the dance itself. Their bodies were decorated in the symbolic colors of red (sunset), blue (sky), yellow (lightning), white (light), and black (night).

In northern European countries like Sweden, Denmark, Norway and Finland, Midsummer is a festive celebration. When the summer days are at their longest, and in the north it is the time of the Midnight Sun, festivals generally celebrate the summer and the fertility of the Earth. In Sweden and many parts of Finland people dance around Maypoles. Bonfires are lit and homes are decorated with flower garlands, greenery, and tree branches.


Some even celebrate the start of summer with sun salutations amid the urban bustle of New York City. Solstice in Times Square, a day-long yoga event now in its 13th year, begins at 7 a.m. on the solstice and continues until just before sunset. Adding to the excitement, the day has also been named International Day of Yoga by the United Nations General Assembly. Not in New York? Participate remotely via the event’s live webcast!

No matter how you choose to celebrate the Solstice this year, we hope you have a lovely time, and we hope our veggies are included!

Linda and all of  your Winter Green Farmers

2017 CSA ~ Week 2



Just a reminder for members who are receiving the Half Shares…..you will still be receiving the Blog post on Tuesday’s, even it is not your week to pick up your share! If you are receiving the 10 weeks of delivery, you should have received your first share last week, and then every other week until mid October. If you are receiving the 12 weeks of delivery, you will receive your first share this week, and then every other week until the week before Thanksgiving. If you have any questions about when to pick up your veggies, please do get in touch with the farm office.


  • Spinach
  • Lettuce
  • Turnips
  • Strawberries
  • Kale

Some Sites Only

  • Radishes
  • Fennel
  • Carrots


Quinoa & Spinach Pilaf

Hot Spinach Dip

Raw Kale, Grapefruit & Toasted Hazelnut Salad

Tuscan Kale w/Almonds, Plums & Goat Cheese

Roasted Beet Sandwiches w/Ginger, Fennel & Goat Cheese

Grilled Kale, Salad Turnips & Scallions

Spicy Tofu Lettuce Wraps


Fellow member Lisa Plumb shared one of her favorite salad dressing recipes! She would love some new ones, so if you have a favorite, please share!

Honey Balsamic Vinaigrette

  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup extra-virgin olive oil
  1. In a small bowl, whisk together vinegar, honey, mustard, and olive oil. Season with salt and pepper….enjoy!

Rain (reyn) : noun                                                                                                                                1.  moisture condensed from the atmosphere that falls visibly in separate drops             “the rain had not stopped for days and days”

That pretty much sums up the last week here on the farm, and I’m sure in your backyard as well…..sometimes the rain was coming down so hard that we wondered if it was ever going to stop! Of course, the order for the rain gear for the new crew members was delayed, but we were able to round-up some suitable wear for them. Not quite the auspicious start to the CSA season that we had been imagining! Just another very clear reminder that we farmers are not in charge…no matter what our best laid plans may be, Mother Nature will always have the last word. Rather than mope about and feel all gloom and doom, we try to think on the positive side….with so much rain, no need for irrigation! We welcomed another pair of hands (albeit a bit muddy) in the harvest, as Kiegan was able to join us. All of the vehicles got a good wash off, as did the buildings and driveways. The creek is fuller, so when we do get back to irrigation, that will be a comfort. There’s always a silver lining, if you look hard enough….


This week I would like to feature Jabrila Via as our farmer of the week. Gabriela has been growing her roots at Winter Green Farm for 33 years, but has been farming much longer. She grew up in the San Francisco Bay area and came to Oregon as a young women to  become part of the Alpha Farm in Deadwood. From there, she went on the Bear Creek Farm, also in Deadwood, and  met Wali. They homesteaded there, while raising their two daughters, Kachina and Noora. In 1984 they moved over to Winter Green Farm, to team up with Jack and MaryJo, raising medicinal herbs and wholesale crops to sell to the  burgeoning Organically Grown Co., a local organic wholesale distributor. In 1991 they began the CSA, which Jabrila continued to manage until this year.P1180242She put her heart and soul into growing and delivering the finest organic vegetables possible. Jabrila also made sure that we took care of those in need in the community, establishing the donated shares to Womenspace Transitional Program, so women and children of abuse would be sure to eat well while finding their footing in a safe community. She ran, and still will be involved when available, the Education Program on the farm, offering Field Trips on a sliding scale to schools and groups, so our children can visit a farm and see where their food comes from. Even though the farm kept her very busy, she found time to be involved in the schools and community. While we are all very happy for her new path and journey, she will be sorely missed in our day to day tasks on the farm. We wish her well and hope that all of her dreams come true.                         Jabrila would like to share her thoughts with you….

Dearest Friends,
“After so much rain it’s beginning to feel like spring. Tractor drivers have been busy, the greenhouse is emptying out to the fields, ready for planting. The crew has returned for another season and there are calves running around the pastures.
For 25 years I have been managing the propagation greenhouse and the CSA, or Community Farm, as we use to call it. Working with the crew in the fields and pack out, doing deliveries, planning, and guiding field trips have all been a huge part of my life. And now I’m moving on from this work to other adventures in life. I will stay living on the farm, as it is my home, and l imagine I might just have to go work with the crew at times, I will miss them.
I want to thank you all for being a part of the work. We grow your food and you help us
get food to people who otherwise would not. Through the Winter Green Farm financial assistance program, and contributions to Woman’s Space Transitional Program, we together have fed a lot of people and it truly makes a difference in their lives.
Thank you for supporting our educational program. Through the years we have had many, many schools and programs come to the farm on field trips. It is a joy and important to teach others where their food comes from, and share the connection with nature that teaches us ways of farming in balance with the earth.
With the farm in the very good hands of Chris and Shannon, I’ll move on to more time with my children and grandchildren, my garden and horses, and trips to the wilderness, which just makes me so full and happy.
I will be doing some advocacy work for the wild, wilderness and wildlife as they need voices to help in their protection. Also some work with Immigration issues, caring for our brothers and sisters.
Life is amazing and I am so thankful for the privilege of farming for nearly 40 years with so many wonderful people. Thank you all for being apart of it.”
See you around,

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

Linda and all of the Winter Green Farmers

Welcome to the 2017 CSA Season! 1st week of delivery

2017~Week 1

Special Announcements:

We will be posting the Blog every Tuesday for all members, no matter what type of share you are receiving, or what your delivery day is. If you have any questions about when your share will be delivered, please contact the farm office!

Welcome to the 2017 season! We’re so excited for the CSA season to finally kick off…it’s been a wild ride with such a tumultuous spring, and we feel very blessed to have the crops growing so well. We’re also fortunate to have many of our crew from last year returning! We’ll be welcoming a few newbies and we’ll be sharing some of their stories with you. You’ll notice some familiar faces missing from the group crew photo below. Jabrila Via, farmer/owner and manager of the CSA for the last 25 years, is retiring! While it’s bitter sweet to step out of her role with the CSA, she is looking forward to doing all of the exciting things on her “bucket list”.  She will continue to live on farm, and manage the greenhouse production, and will be available for consultations and field trips, so we look forward to seeing her smiling face around the farm for quite some time. She will be offering her thoughts on CSA and what lies ahead for her in a later Blog post. Wali Via and Jack Gray are also working toward retiring, but we’re fortunate to have them continue on with compost and cow herd management. Jeremy Mixon and Kyle Ryan will be the CSA managers this season, but the whole crew will be working hard to make sure that your shares are the best they can be each week!



2017 crew ~ Back row: Shenoa, Jeremy, Josh, Kyle, Erik, Andrea, Shannon, Keigan, Kelly, Chad                       Front row: Steve, Emma, Jess, Jimi, Linda and Adelaide

Thanks to everyone who came out for the annual Open House Potluck. The day was overcast, with a few “mistings”, but the rain held off, and we did receive a little sun by the end of the afternoon. The potluck fare was delicious and varied, and we all enjoyed the time together…..it was a lovely way to kick off the season.


I’ll be sharing recipes with you each week and also have several options for resources for you this year. Mi Ae Lipe wrote the cookbookBounty from the Box, especially

BFTB_Front-Cover3written for folks who receive a CSA Share. It’s a lovely book, chock full of recipes and information of all kinds…..she offers her book for sale on her website, and also has a PDF for purchase for those who prefer online resources.

Another online resource is theCook With What You Haveblog written by Katherine Deumling, again specifically for members of a CSA Share. If you subscribe, you will receive a weekly post with recipes for the vegetables that are being harvested right now for most CSA farms. If any of you have a favorite foodie Blog, please share!

Of course we welcome, and encourage, recipe ideas from our members….if you have a favorite, email/snail mail it to me and I’ll include it when that particular vegetable will be included in your box!


  • Pac Choi
  • Lettuce
  • Baby Turnips or Radishes
  • Collard Greens
  • Strawberries


Mess o’ Collard Greens

Stuffed Collard Greens

Salmon Bulgogi with Pac Choi & Mushrooms

Roasted Baby Turnips w/Dijon-Shallot Vinaigrette & Tarragon

Tartlets w/Yogurt Pastry Cream and Strawberries

Strawberry-Lemonade Icebox Cake


Shannon Overbaugh will begin the Eugene Farm Stand this week on Wednesday’s at the Emma’s Lutheran Church on W. 18th and Polk St. The stand will open at 2pm and she will be there until 6pm. Sara Davies of Wild Child Flower Company will be joining her there, offering her flower CSA once again this year…..she and her family have tilled up even more of their 1/2 acre farm, and the variety will be amazing. You’ll be able to pick up your pre-ordered bouquet there each week. She may have other locations planned so check in with her or visit her website!


We hope that you have a wonderful week, and that you all enjoy your first CSA Share!

Many blessings….Linda and all of the Winter Green Farm crew