2020 CSA Season ~ Week #10

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SPECIAL ANNOUNCEMENTS:

PERSEID METEOR SHOWER

Just a reminder to get out and watch the annual Perseid meteor shower this week. The 2020 Perseid meteor shower will probably produce the greatest number of meteors on the mornings of August 11, 12 and 13. Try to watch after midnight but before moonrise. Not optimum for our work week schedules, but so worth it to sneak a peek if you awake in the night. You can find lots more info on the best time and way to optimize your meteor sightings at EarthSky Happy Meteor hunting!

WHAT’S IN YOUR SHARE THIS WEEK:

  • Green Beans
  • Carrots
  • Lettuce
  • Zucchini
  • Potatoes
  • Tomatoes
  • Eggplant
  • Strawberries
  • Broccoli

SOME SITES ONLY

  • Cherry tomatoes
  • Cucumbers

If all we had to think about was this glorious day in August, life would be perfect! Crystal clear blue skies, a tender breeze, and we’re so excited for this week’s veggie box. A good day to focus on the positive blessings in our life!

We’re also excited to have EGGPLANT in your boxes this week (well, some of you received it on Friday last week!).

Eggplant is best when it’s fresh. Store unrefrigerated at a cool room temperature, or in a hydrator drawer of the fridge for up to 1 week. Eggplant can be peeled, but it’s not essential. To remove any acrid flavors & excess moisture, lightly salt slices, and allow them to sit in a colander for 10-15 min. Gently squeeze out any liquid. Eggplant should always be cooked to eliminate solanine, a naturally occurring toxic substance.

Easy Greek Style Eggplant Recipe

GREEN BEANS are one of my most favorite parts of summer! I could eat them every night, cooked (or not cooked) any style.

Fresh green beans taste best when eaten soon after harvesting.  They will stay fresh for up to one week refrigerated in a plastic bag. Remove stem end and cook whole; beans will retain more nutrients if uncut.

To cook beans, simmer in (or steam over) boiling water for 5-10 minutes.  Watch for the beans to brighten in color and become tender but not soft.  Cook less for chilled bean salads to maintain crispness.

Green beans taste incredible when served with simple ingredients.  Try them with a little lemon, butter, salt and pepper or with onion in a warm dill vinaigrette.  For an unusual flavor, serve them with green onions, chopped cilantro and a squeeze of lime juice.

Teriyaki Green Beans w/Almonds

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While we aren’t experiencing the Strawberry flush we have been trying to keep up with for the last couple of weeks, we do still have flats available for you. If you missed out on ordering, and would still like to have some berries in your freezer, or are dreaming about Strawberry Shortcake, it’s not too late! Just call/email the farm and we’ll be happy to send one your way. Just to tempt you a little bit more….

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Strawberry Shortcake

The Tomatoes are coming in out of the fields and they are looking wonderful. My favorite tomato treat is an Everything Bagel, layered with Creamed Cheese, slices of fresh Tomatoes, and topped off with fresh Basil…Yum!!

Here’s a recipe that will encompass several of the featured veggies in your box this week. It looks fun to make, delicious to eat, and just plain fun to say…hope you enjoy!

Fasolakia

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We all send wishes for your week ahead to be full of all good things! We hope our veggies nourish your body and soul!

Linda, Bronwynn and all of your Winter Green Farmers

CSA 2020 Season ~ Week #9

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Week 9 Box

We are so happy the weather has cooled a bit this week, it seems like we are back to our typical Willamette Valley summer weather, and we are thankful to have anything that seems like “normal” these days. Each day of sticking to the tangible things we can do to manage our small bit of the world seems a balm and a blessing and we hope each of you has found something to moor onto. This week there are plenty of good things in your box to plan healthy meals for you and your loved ones.

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The sheep are staying cool and well… pastoral.

SPECIAL ANNOUNCEMENTS:

We will be processing the August first of the month recurring payments for your CSA share this week, and again on the 15th for the Half Payments. If you have moved, or if you have had card issues and received a new card, please do get in touch to update your info so your payment processing goes smoothly. Thanks for your help with this!

Strawberry flats are still going out this week! Your flats will be labeled with your name, so please double check you have yours, and make sure if you ordered more than one to pick them all up. We do still have strawberries coming in out of the field, so if you didn’t get our order in yet, you still can! Just call or email us to do so.

If you haven’t sent in your check for your berries, please do so. Those of you who are paying by card, we will be processing those payments each delivery week. If you need us to check what you ordered or you need to make a card payment by phone, please give us a call at the farm, 541-935-1920.

***Please do not order from this blog post! It doesn’t always show us who you are when you write a comment. We want to make sure we answer you. The best way is to email us at folks@wintergreenfarm.com. Thanks so much.

 Some behind the scenes on how your boxes are magically put together!

 

 

 

WHAT’S IN YOUR SHARE THIS WEEK:

  • Strawberries
  • Lettuce
  • Red Onion
  • Zucchini
  • Carrots
  • Cucumbers
  • Tomatoes

SOME SITES ONLY

  • Broccoli
  • Cherry Tomatoes
  • Basil

WHAT WE’RE MAKING

For a pretty addition to any meal, try

Roasted Red Onion Flowers

 

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For a simple, but elegant lunch try this Heirloom Tomato, Basil and Manchego Toast

 

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Have a great week!

With gratitude,

Bronwynn, Linda and Your Winter Green Farmers

CSA 2020 Season~ Week #8

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SPECIAL ANNOUNCEMENTS:

Next week we will be processing the August first of the month recurring payments for you CSA share, and again on the 15th for the Half Payments. If you have moved, or if you have had card issues and received a new card, please do get in touch to update your info so your payment processing goes smoothly…thanks for your help with this!

One United Harvest Cookbook….now a Blog!

About 15 years ago we participated in a cookbook project by Julie Sockahcki. The One United Harvest cookbook idea was to create a resource for CSA members and farms, with farms supplying some of their favorite recipes. Now Julie has created a One United Harvest online resource, and is offering it free to CSA farms and their members. There is also a Facebook group…One United Harvest: Recipe Inspiration and Support .           Enjoy, and let us know what you think!

Hello! Hope you are all enjoying the full range of summer heat. We appreciate the sacrifices everyone has had to make this summer and hope you all find moments of peace with your loved ones.

Chris sprayed the hothouses with clay this past week to help keep them a bit shadier, Alden added more trellising to our monster tomatoes and the crew shot some hoops at break, out of the sun.

Strawberry flats are going out again this week. Your flats will be labeled with your name, so please double check you have yours, and make sure if you ordered more than one to pick them all up. We do still have Strawberries coming in out of the field, so if you didn’t get our order in yet, you still can! Just call or email us to do so.

If you haven’t sent in your check for your berries, please do so. Those of you who are paying by card, we will be processing those payments each delivery week. If you need us to check what you ordered or you need to make a card payment by phone, please give us a call at the farm, 541-935-1920.

Please do not order from this blog post! It doesn’t always show us who you are when you write a comment. We want to make sure we answer you. The best way is to email us at folks@wintergreenfarm.com. Thanks so much.

WHAT’S IN YOUR SHARE THIS WEEK:

  • Strawberries
  • Romaine Lettuce
  • Swiss chard
  • Green Onions
  • Zucchini
  • Broccoli
  • Carrots
  • Cucumbers
  • Cabbage
  • Tomatoes

SOME SITES ONLY

Cherry Tomatoes

WHAT WE’RE MAKING

Got more zucchini than you know what to do with? Try canning some Zucchini Relish.

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Zucchini Relish Canning Recipe – Grow a Good Life

Great summer side that won’t keep the oven hot for long— Roasted Cabbage Wedges

Let’s not forget the summer classic picnic pleaser, Cucumber Sandwiches. I prefer mine on pumpernickel with some icy cold tea. Cucumber Sandwiches

 

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McKenzie River

May your rivers be cold and your heart be warm,

Bronwynn, Linda and Your Winter Green Farmers

 

 

CSA 2020 Season~ Week #7

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Hello! It is officially very hot here, and our farmers are working hard to take care of the crops and each other in the heat. The fields seem to be shimmering from the warmth and we find ourselves looking forward to the evening’s respite. We hope you have your favorite swimming holes—that aren’t too crowded—and are finding ways to stay cool and enjoying some lazy afternoons in the shade.

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Stacks of blueberries coming to you this week!

Don’t forget the second (and final) week of blueberry deliveries is this week. 

Strawberry flats are also going out this week! We will still take orders for the next few weeks. We do have a limited number available each week.

Your flats will be labeled with your name, so please double check you have yours, and make sure if you ordered more than one to pick them all up.

If you haven’t sent in your check for your berries, please do so. Those of you who are paying by card, we will be processing those payments each delivery week. If you need us to check what you ordered or you need to make a card payment by phone, please give us a call at the farm, 541-935-1920.

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Porter cleaning this week’s onions

WHAT’S IN YOUR SHARE THIS WEEK:

  • Blueberries
  • Strawberries
  • Lettuce
  • Walla Walla Onions
  • Zucchini
  • Beets
  • Cauliflower

SOME SITES ONLY

  • Broccoli
  • Cherry Tomatoes
  • Cucumbers
  • Basil

This week’s new items!

BROCCOLI Wrap Broccoli loosely in a plastic bag & keep it in the veggie bin of your fridge. Don’t use an airtight bag, as broccoli continues to respire after being harvested & needs room to breathe. It will keep for over a week, but is firmest & tastiest if used within a few days.

Part of eating organically involves tolerating a few bugs on your produce. Broccoli sometimes comes with a few friends tagging along in its depths. Immediately before cooking, soak broccoli, head down, in cold, salted water for 5 min.  Any critters will float to the top for you to do with, as you like.

Broccoli can be steamed, stir-fried, or eaten raw. For salads or veggies platters, try blanching in boiling water for 1-2 min, then chill.  Add to soups and stews in the last 10-15 min. of cooking time.

CAULIFLOWER Cauliflower is best eaten soon after it is harvested but will keep for 1-2 weeks in the refrigerator if wrapped loosely in plastic.

Remove the outer leaves, rinse, and trim off any blemishes or brown spots. To cook florets, steam for 15-20 minutes; to cook the whole head, remove the core and steam for 15-20 minutes. (Overcooking will result in a strong odor and flavor. Stir-fry florets with other veggies; add to Indian or Asian curries; top steamed heads with lemon and butter or Parmesan cheese; serve raw with dip.

WHAT WE’RE MAKING

CSA Member Barbara Smith Gillespie loves this recipe. It’s handed down from a dear friend of hers and she makes it every year…hope you enjoy it as well!

Strawberry Bread (makes 2 loaves)

Ingredients:

  • Unsalted butter, for greasing pans
  • 3 cups flour, plus more for dusting
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp. kosher salt
  • 2 cups sugar
  • 1 1/4 cups canola oil
  • 4 eggs
  • 4 cups roughly chopped strawberries
  • 1/2 cup strawberry jam (optional)

Instructions:

  1. Heat oven to 350 degrees. Grease 2 (9 x5 x 2 3/4″) loaf pans with butter and dust wth flour: set aside. Whisk flour, baking powder, cinnamon, and salt in a large bowl: set aside.
  2. In a separate bowl, whisk sugar, iol, and eggs. Pour wet ingredients over dry ingredients and whisk until just combined. Stir in strawberries and pour batter into prepared pans. If using jam, spoon 1/4 cup over each long and using a knife, swirl jam into batter. Bake until golden brown and a toothpick inserted in the middle comes out clean, about 1 hour. Let cool for 30 minutes before slicing and serving.

Need to eat grain-free? Try making Cauliflower Rice or Couscous

Broccoli Caesar Salad is fresh take on broccoli and the classic Caesar

Marinated Cherry Tomatoes utilizes your tomatoes, onions and basil and is a versatile topping that stores well

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Stay cool, stay hydrated, stay healthy and well-fed!

With gratitude,

Bronwynn, Linda and your Winter Green Farmers

2020 Season CSA ~Week #6

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Hello! Can you believe it’s the middle of July already? We sure can’t. But the corn is past knee-high so it must be true.

Thank you to everyone for continuing to follow safe social distancing and mask wearing. We are so looking forward to when we can see all of your smiles again.

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The perfect social distancers at market

Don’t forget the first week of blueberry deliveries is this week. Your flats will be labeled with your name, so please double check you have yours, and make sure if you ordered more than one to pick them all up. The berries are plump and delicious, we had to make sure!

If you haven’t sent in your check for your berries, please do so this week. Those of you who are paying by card, we will be processing those payments this week.

If you need us to check how many you ordered, and for which week, or you need to make a card payment by phone, please give us a call at the farm, 541-935-1920.

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The corn is knee-high, just like it’s supposed to be!

WHAT’S IN YOUR SHARE THIS WEEK:

  • Blueberries
  • Swiss Chard
  • Romaine Lettuce
  • Carrots
  • Green Onions
  • Radishes
  • Zucchini
  • Strawberries

SOME SITES ONLY

  • Basil

This week’s new items!

GREEN ONIONS Green Onions, also known as Scallions, should be stored unwashed and wrapped loosely in a plastic bag. Put them in the refrigerator, where they will keep for a week. To keep green onions longer, chop off about three-quarters of the tender, green tips: the end closest to the root is less perishable.

You can eat the entire Green Onion. Use them chopped as a garnish, or use as a substitute for chives. Excellent in soups and stews, especially if added late in cooking. Grill, bake, broil, or stir-fry with a little oil to concentrate their sweetness and flavor.

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The crew enjoying lunch together

WHAT WE’RE MAKING

This one is worth the trouble, and the trip to market to grab some tomatoes.

Tomato, Corn and Zucchini Galette

If you haven’t tried these summer staples together it’s time!IMG_2015_06_06_05065-cropped1

Strawberry Basil Avocado Toast

How to get your kids to eat their veggies: Fry them! These are a delicious treat for kids of all ages.

Mustikkapiiras (or Blueberry Yogurt Pie)

This is an old favorite from the Moosewood Cookbook collection. I make it every year when the blueberries are fresh, and then again in the winter, using the frozen blueberries saved for a special winter treat. It never disappoints!

We appreciate the feedback on how much you are enjoying your food and we love to see the photos of your creations.

Here’s to good eating this week!

Bronwynn, Linda and your Winter Green Farmers 

2020 Season CSA~Week #5

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SPECIAL ANNOUNCEMENTS

Social Distancing and Face Masks:

We are asking members to please practice social distancing, hand sanitizing, and to use face masks. This helps to protect you and others, and some of our Site Hosts expressed that we reiterate this request, so they can feel safe as well. We so appreciate your help with this, particularly with the resurgence of cases. Thank you.

Blueberries

A reminder we are partnering with Berkley’s Blueberries out of Lebanon this season to bring you bulk flats of their delicious organic blueberries. Many of you have already placed your orders, thanks!

There will also be some berries in your share for these weeks.

Flats are a full 12 pints for $50. We have already reached our limit on orders for the first week of delivery, so if you would like a flat for the week of July 20th, please have your order to us by July 15th.  *Only full flats are available*

You can call us at the office, 541-935-1920 or email folks@wintergreenfarm.com  to order yours. We can take checks or credit cards for payment (reminder there is a 3% transaction fee for card payments).

Feel free to read more about their farm here ~ Berkey’s Blueberries  They only grow blueberries and they do have a U-Pick if you want to plan a day trip. Their berries, spreads and treats are available at many farmer’s markets in the area.

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Who knew that cleaning onions could be this fun!

WHAT’S IN YOUR SHARE THIS WEEK

  • Lacinato Kale
  • Napa Cabbage
  • Lettuce
  • Carrots
  • Walla Walla Onions
  • Radishes
  • New Potatoes
  • Strawberries

SOME SITES ONLY

  • Zucchini

For those of you who are new to our CSA, we don’t always end up harvesting veggies in equal amounts. If your site didn’t get a certain veggie this week, you will get them next week. Our office gnomes are keeping track, don’t worry! 

When we introduce new items into your share this season, we will share our cooking and handling tips. You can also request our veggie handling booklet if you are new to a lot of our produce.

NAPA CABBAGE  ~ Napa Cabbage is cleverly packaged. Just stick dry, unwashed cabbage in fridge. The outer leaves may eventually get floppy,, but you can remove & discard them to reveal fresh inner leaves. Cabbage can keep for a month,, but once cut, store in a plastic bag.

Rinse cabbage under cold running water just before use. Peel away outer leaves (if necessary) & cut cabbage in half through stem end. Lay flat & quarter it, again through stem end. Balance each section upright & slice away triangular core exposed at base. Then, chop, sliver or grate quarters.

Use raw cabbage to make coleslaw or sauerkraut. Stir-fry or braise until slightly browned. Use steamed or boiled cabbage leaves to wrap rice or meat fillings.

SUMMER SQUASH  ~ To clean summer squash (or zucchini), rinse or wipe with a damp cloth (peeling is not necessary). Store in the refrigerator in a closed plastic bag to prevent dehydration. Use within a few days of harvest.

Summer squash is very versatile. Try it raw, steamed, baked, broiled, fried, grilled, sautéed or stir-fried. Slice thinly for a great pizza topping, oven fry in sticks, or try in quiche or omelets. Grated squash mixes beautifully into your favorite chocolate cake or muffin recipe. A simple way to prepare squash is to half, top with minced garlic, herbs & olive oil, sprinkle parmesan cheese over the top, and bake until tender.

NEW POTATOESNew Potatoes have not been in the ground long enough for their skins to cure, so they are very fragile. We did wash your potatoes for you, so you will need to keep them in the fridge in a plastic bag, and be sure to eat them soon. No need to peel them, as many of the nutrients are close to the skin.

New Potatoes can be prepared in a number of ways. You can boil or steam them, roast them with other root veggies, or sauté them with some onions for breakfast home fries.

WHAT WE’RE MAKING

Quick Kimchee ~ Kimchee is a spicy Korean side dish, sort of like the hottest coleslaw you’ve ever eaten. Traditional kimchee can take several days to make. However, for a quick at-home version, combine a few cups of chopped napa cabbage, a tablespoon of sambal oelek (an Eastern hot sauce), 3 tablespoons of rice wine vinegar, 4 sliced garlic cloves and a healthy pinch of salt. Stir well, chill overnight, and then eat right out of the bowl!

Vegetarian Pesto Pasta with Potatoes 

A few great ideas for using Walla Wallas.

3 Walla Walla Sweet Onion Recipes

The kiddos love these! An easy, fun summer dinner.

Zucchini Pizza Bites

                                          WINTER GREEN FARM GEAR

We are happy to offer you some fresh gear to show your support of your favorite farmers! We have embroidered trucker hats, men’s and women’s tees and hoodies. You can call or email us to place an order, and we will have your merch packaged and labeled for delivery at your site the following week. 

Trucker Hats  $20

Men’s Tees  $15

Royal Blue ~ Sizes M, L, XL

Kelly Green ~ Sizes M, L, XL

Women’s Tees (ask for available sizes)  $15

Sage Green fitted

Purple fitted

Cranberry

Hoodies  $30

Men’s Forest Green ~ Sizes M, L, XL

Women’s Poseidon Blue ~  Sizes S, M, L

Hope you all had a relaxing holiday weekend. Enjoying summer’s bounty with a smaller circle this year makes it all seem a little sweeter. We are happy to accommodate you if you are going out of town and need to reschedule one of your boxes. We can also donate your box to someone in need if you’d like. Contact Linda or Bronwynn for details.

We love to see your photos of what you’ve done with our veggies! Share them on Instagram and tag us @wintergreenfarm.

As always we are thankful for your continued support and wish you lots of safe and healthy summer fun,

           Bronwynn, Linda and your Winter Green Farmers

2020 Season CSA~ Week #4

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SPECIAL ANNOUNCEMENTS

Social Distancing and Face Masks:

We are still asking members to please practice social distancing, hand sanitizing, and to use face masks. This helps to protect you and others, and some of our Site Hosts expressed that we re-iterate this request, so they can feel safe as well. We so appreciate your help with this!

Blueberries!

We are excited to be partnering with Berkley’s Blueberries out of Lebanon this season to bring you bulk flats of their delicious organic blueberries.

Feel free to read more about their farm here ~ Berkey’s Blueberries  They only grow blueberries and they do have a U-Pick if you want to plan a day trip. Their berries, spreads and treats are available at many farmer’s markets in the area.

Flats are a full 12 pints for $50. Deliveries will be marked with your name and delivered to your site the week of July 13th (order by July 8th to reserve yours) and the week of July 20th (order by July 15th to reserve)  *Only full flats are available*

You can call us at the office, 541-935-1920 or email folks@wintergreenfarm.com  to order yours. We can take checks or credit cards for payment.

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                           Alden’s first time on the cultivator this week!

WHAT’S IN YOUR SHARE THIS WEEK

  • Swiss Chard
  • Cabbage
  • Romaine Lettuce
  • Carrots
  • Spinach or Collards
  • Strawberries
  • Strawberry spread

SOME SITES ONLY

  • Beets

For those of you who are new to our CSA, we don’t always end up harvesting veggies in equal amounts. If your site didn’t get a certain veggie this week, you will get them next week. Our office gnomes are keeping track, don’t worry! 

When we introduce new items into your share this season, we will share our cooking and handling tips. You can also request our veggie handling booklet if you are new to a lot of our produce.

Cabbage  Remove outer leaves, 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. 

Chard  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 insects. 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.

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       Crisp Cabbage

WHAT WE’RE MAKING

These patties can be made with your cabbage, chard and spinach!

 

There’s no such thing as too much cheese or too much spinach in quiche!

Cheesy Spinach Quiche

How can you go wrong with strawberries and carrots in cake?

Strawberry Carrot Cake

We are happy for cooler weather this week at the farm, and looking forward to getting you all another great week of produce!

Enjoy!

With gratitude from

Bronwynn, Linda and your Winter Green Farmers

 

 

 

2020 Season CSA ~ WEEK #3

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SPECIAL ANNOUNCEMENTS

Summer is finally here and the sun has been beaming in our valley. The farmers are starting the days earlier to get the harvests in before it’s too hot. Every day is very full, and each of us is happy to be involved in getting each of you the best food.

It looks like everyone is pretty well sorted out with their sites. Just a reminder that we ask the site hosts to give members a reminder call the first two weeks of delivery. While we do have a couple of hosts who like to continue calling, from here on remembering to retrieve your share will be your responsibility.

Please respect the 7pm deadline, and if you will be late, or unable to get to your site in that time frame, give your site host a call. If you have any questions about your site host contact info, or time frame for your site, just give us a call at the farm at 541-935-1920 or send an email to folks@wintergreenfarm.com.

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The crew enjoying the summer sun and each other while harvesting kale

WHAT’S IN YOUR SHARE THIS WEEK

  • Red Russian or Curly Kale
  • Radishes
  • Strawberries
  • Fennel
  • Carrots
  • Spinach

SOME SITES ONLY

  • Beets

For those of you who are new to our CSA, we don’t always end up harvesting veggies in equal amounts. If your site didn’t get a certain veggie this week, you will get them next week. Our office gnomes are keeping track, don’t worry! 

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Beet Butte and Radish Mountain!

Since this is the first time we’re introducing several items into your share this season, here are some tips….

BEETS! To keep roots and greens fresh, remove the beet greens, wash and store in a refrigerated plastic bag.  Store the unwashed roots in an unsealed plastic bag in your vegetable drawer.  Beet roots can last up to two weeks; the greens will need to be used within a few days after harvesting.

Beet greens are a delicious and healthy vegetable on their own; steam or sauté them like spinach or use raw in salads, they are also great lightly stir-fried.

Beets do not need to be peeled, just scrub clean before using (there are many trace minerals just below the skin). Skins can be slipped off after cooking.

Beets are delicious raw or cooked.  Try them grated raw on sandwiches and salads. They can be steamed, roasted, or cooked in soup or stew.

FENNEL! Wash Fennel bulb, store in plastic bag in refrigerator, wrapping delicate leaves in moist paper towel, for up to 2 weeks. Fennel can be eaten raw, baked, steamed or sautéed. Tops can be used as a garnish or added to soups at the end. Use the tops as a substitute for dill.

CARROTS!  Cut or twist carrot tops off before storing in plastic bag in the refrigerator.  They will keep for several weeks. Clean carrots well before eating by scrubbing with a vegetable brush under running water. Do not peel unless damaged as much of the nutrients are very close to the skin.

Eat carrots raw in sticks, rounds, julienned, or grated, or add slices or chunks to soups, stews, or casseroles. Carrots are also delicious lightly steamed or sautéed and garnished with butter or olive oil and fresh herbs. Try them grated with oil, lemon juice, parsley, garlic, salt and pepper.

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Our next generation farmer Porter helping with the pack out today

WHAT WE’RE MAKING

A yummy twist on the breakfast for dinner.

Wilted greens with fennel salad

This salad is so good it stands alone. I like to add pumpkin seeds to mine for a fuller experience.

Moroccan carrot and beet salad

This is a quick, easy dinner. Feel free to substitute the chicken with tofu.

Pancit (A Filipino rice noodle dish)

Taking a picnic to the river for the day? Don’t forget we love to see photos of what you’re making on social media, please tag us if you post so we can share! If you aren’t following along yet, our Instagram is @wintergreenfarm and Facebook is Winter Green Farm.

Enjoy the next few warm months of Oregon’s beautiful outdoors. Safely, of course!

With gratitude,

Bronwynn, Linda and your Winter Green Farmers

2020 Season ~ CSA Week 2!

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SPECIAL ANNOUNCEMENTS

Thank you all for a great start to the season! We have heard so much good feedback from you, and aside from a few first week hiccups, it has been a smooth start, so thank you for your involvement.

We love to see photos of what you’re making on social media, please tag us if you post so we can share! If you aren’t following along yet, our Instagram is @wintergreenfarm and Facebook is Winter Green Farm. We do post actively on our Instagram feed with market updates and daily life on the farm.

Please remember to keep practicing safe social distancing when you pick up your share. Masks are recommended, and we will have hand sanitizer available at each pick-up location. We will provide clean pens to check your name off,  but feel free to bring your own if you prefer. Also please take all of the veggies in your box with you this year, and if you are sharing with someone make arrangements to do that outside of the pick-up site.

Half-Share folks! Those of you receiving the 12-week share will begin this week. 

If you are getting a box this week, your name is on the checklist. Please remember to checkout off so we know you got yours. If your name is not on the checklist, it’s NOT your week! Please do not take another members box. Please refer to your delivery info, and if you have any questions give us a call at the farm at 541-935-1920 or send an email to folks@wintergreenfarm.com.

WHAT’S IN YOUR SHARE THIS WEEK

  • Red Russian Kale
  • Radishes
  • Strawberries
  • Collards
  • Turnips
  • Lettuce

SOME SITES ONLY

  • Peas
  • Pac Choi

For those of you who are new to our CSA, we don’t always end up harvesting veggies in equal amounts. If your site didn’t get peas this week, you will get them next week. Our office gnomes are keeping track, don’t worry! 

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Harvesting in the June rain means mud, but these guys are still smiling!

WHAT WE’RE MAKING

Although some of you reported goodies like strawberries and peas didn’t make it to the table because they got gobbled up so fast, we are including the recipes that summer is made for.

A pretty low-fuss fermented side-dish. Great for barbecues.

Bok Choy Kimchi

More great bbq sides:

Quick Collard Greens

Red Russian Kale and Red Cabbage Slaw

And for dessert… Like a light, fluffy strawberry cloud. 

Strawberry Mousse

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This morning’s glimpse of sunshine….hoping for a trend to follow!

Thank you to everyone who reached out to us regarding our statement this week. We appreciate your thoughtfulness and are thankful to have you in our extended family. Stay well, eat well, keep doing all of the good things you do.

With gratitude,

Bronwynn,  Linda and your Winter Green Farmers

 

 

 

2020 CSA Season Begins!

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SPECIAL ANNOUNCEMENTS

Welcome to the 2020 Season! We’ll start with some details you’ll need to know!

Please remember to practice safe social distancing when you pick up your share. Masks are recommended, and we will have hand sanitizer available at each pick-up location. We will provide clean pens to check your name off,  but feel free to bring your own if you prefer. Also please take all of the veggies in your box with you this year, and if you are sharing with someone make arrangements to do that outside of the pick-up site.

A reminder for Half-Share folks! Those of you receiving the 10 week share will pick-up this week, and those of you receiving the 12 week share will begin next week. Receiving this blog doesn’t necessarily mean this is your week to pick up!

Please refer to your delivery info, and if you have any questions give us a call at the farm at 541-935-1920 or send an email to folks@wintergreenfarm.com.

IMG-9340We are excited to kick off the season and are thankful to each of you for being members. We welcome those of you who have supported us for many years, and welcome all of you who are new to our “farm family”. We are heartened that so many people care about the source of their food and the intention put into it. Our crew is keeping busy, the markets are in full swing, and the energy at the farm is buzzing.

We have quite a few new crew members and we look forward to sharing their stories with you all through out the year. Getting to know these amazing young farmers is exciting and inspiring. Shannon has done an exemplary job in the greenhouse, and all of the plants are healthy and strong.

I will be passing the “BLOG” torch on to Bronwynn for the season, and want you all to know how much I’ve enjoyed sharing “our farm” with you all through the years. I’ll probably fill in now and again through out the season.

WHAT’S IN YOUR SHARE THIS WEEK

  • Lacinato Kale
  • Radish
  • Strawberries
  • Spinach
  • Turnips
  • Red Leaf lettuce
  • Oak Leaf lettuce

SOME SITES ONLY

  • Peas

For those of you who are new to our CSA, we don’t always end up harvesting veggies in equal amounts. If your site didn’t get peas this week, you will get them next week. Our office gnomes are keeping track, don’t worry! 

WHAT WE’RE MAKING

Bronwynn’s favorite use of turnips, or as they are called in the British Isles, “neeps” Disregard the Haggis part, unless you really want to try it! (Not for the faint of heart)

Tatties and Neeps

Good tacos call for pickled radishes, here’s a quick and easy version. Leave the jalapeño out if you don’t like super spicy.

Pickled Radishes for Tacos

Strawberry sorbet is a perfect summery desert, no need for an ice cream maker.

Strawberry Sorbet

Looking for a fresh twist on kale? Try this! 

Avocado Massaged Kale Salad

Need a delicious take on breakfast? 

Strawberry Spinach Smoothie

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We have some other tools available for recipes using farm fresh veggies. The following sites offer great tips, and we do have our own pdf veggie handling guide booklet, email us if you would like us to send you that.

Cook With What You Have

Dishing Up the Dirt

This is a great cookbook if you prefer a more hands-on option.

Bounty From the Box

Looking forward to a great season!

With gratitude,

Linda, Bronwynn and your Winter Green farmers