2018 CSA ~ Late Season Week One

IMG_1962.jpg

SPECIAL ANNOUNCEMENTS:

The Late Season Blog will be posted on Friday morning for the next 5 weeks. Since we only have one harvest and delivery for the Late Season, we will only post once a week. If you absolutely need to know what will be in your share before then, please email the farm on Thursday for the list before hand. Thanks!

Logo

It’s that time again! Registration is open for the Fill Your Pantry event….just click on the link and you will be taken to the page where you can register to place your Pre-Order. Here are the details:

Pickup Event Details:

Sunday, November 11th, 2018

1pm – 5 pm

Lane County Fairgrounds Expo Halls # 1 and #2

796 West 13th Ave, Eugene

This year you will have an opportunity to meet your farmers because all pre-orders will be picked up directly from the farmers’ booths at the event on Sunday, November 11th, 1-5pm. Please email them if you have any questions.

Credit, Debit, and SNAP accepted for online sales.

WHAT’S IN YOUR SHARE THIS WEEK:

  • Cauliflower
  • Curly Kale
  • Carrots
  • Leeks
  • Stir Fry Mix
  • Orange Kabocha Squash
  • Carnival Squash
  • Lettuce
  • Radishes

RECIPES:

Kale Minestrone with Pistou

Ricotta, Kale and Mushroom Toast

Herb Crusted Cauliflower Steaks

Cauliflower-Carrot Cheesy Tots

Chunky Curried Kabocha Squash Dip

Chocolate Chip Kabocha Bars

What an amazing bit of weather we’ve been having! I know, I know…we NEED the rain, and we’re ready for the rain, but oh my, what a day! The sky is that spectacular color blue that really brings out the lushness of the evergreens, and the fall changes in the deciduous trees. It will soon enough be raining (we can only hope), but for now, why not bask in this warmth and sunshine!

IMG_1954

Thanks to all of your who came out to the farm for our annual Harvest Celebration. We weren’t sure what kind of turnout to expect, since there was a Duck game last Saturday, but we were pleasantly surprised by how many members showed up. It was a beautiful day and as usual, the food was awesome! Elizabeth Lutz blessed us with her amazing face painting talents, and a good time was had by all!

IMG_1956

This week Farmer Jabrila would like to share some thoughts with you all…..

Winter Green Farm Pumpkin Project!

“Autumn is here, which brings a favorite of many….Pumpkins!

We had Elmira Elementary School out to the farm last week, picking out their pumpkins. In May, I went to their school and we planted seeds into flats that I took back to our greenhouse to grow. Three weeks later, 45 second graders came out and planted their pumpkin starts in the field. It is so fun to watch them learning how to get the plants out of flats and into the ground. Something I can do with my eyes closed is quite a chore for those little hands that are not used to handling plants, digging a hole, and covering the roots well.

IMG_8838

Once they got going, they didn’t want to stop, so they planted some of your pumpkins as well. I love the care they give them and the unusual techniques they use. Last week, all 45 students came back to the farm and picked out a pumpkin to take home. I remember being a kid and going to the pumpkin patches to find just the right pumpkin. I always took way longer than my Dad wanted, but he always waited for me to walk the acres of pumpkins until I could find just the right one. It’s a joy to be able to create that moment for so many kids and adults. At our farm day, I watched the joy of all ages share in the pleasure of finding their pumpkin.

It all started with a second grade teacher at Noti School, the little blue school house. Bob Bruce was the teacher, and we created a Science and Math program all around planting pumpkins. His second graders would learn how to calculate the number of plants, the spacing they needed to plant them, and the row feet that was needed. We talked about compost and soil preparation. Then they got their seed and started the process. It all ended with me delivering pumpkins to the school for every child to have one to take home.

That was about 28 years ago and the program has changed in many ways through the years.We’re excited that we can still continue to have students growing pumpkins, coming to the farm to get their pumpkin, as well as to eat strawberries, see the cows, have compost talks, and lots more.

IMG_0247

This picture is of Jennie Herbert and Rachel Frede’s classes this year. Jennie was Bob Bruce’s student teacher for the last year before Noti School was closed (that was a sad day for us out here in Noti). Jennie took on the pumpkin project with this being, we believe, her 15th year! I remember Jennie as a kid, watching her grow. Got to love living in a small town!

May you all continue to enjoy this autumn, with these amazing colors and beautiful days! Farmer Jabrila”

We hope you will all enjoy your first Late Season box of goodies!

Linda and all of your Winter Green Farmers

2018 CSA ~ Week 19/Final Standard Season Share! Late Shares continue on…..

IMG_1941

SPECIAL ANNOUNCEMENTS:

19 WEEK SEASON COMES TO AN END! 

This is week 19 of your CSA Share and the final share for the Standard Season. If you are continuing on with our Late Season shares, you should have received the Late Season delivery information in your mailbox. If you’re unsure if you’re participating, just give us a call to find out. We do have a few Late Season shares still available, so let us know if you would like to continue on until the week before Thanksgiving (5 weeks longer).

HARVEST CELEBRATION!

Saturday, October 13th, Noon to 3pm

Come join in with us as we celebrate the end of the Standard Season. We’ll begin with a potluck lunch at 12:30pm (please bring a dish to share if you plan to participate), and begin hayride tours at 1pm. Elizabeth Lutz will be with us sharing her amazing faceprinting creations. We’ll be pressing cider and there will be some fun crafts for the kids. We  hope you will plan to be there!

WHAT’S IN YOUR SHARE THIS WEEK:

  • Celeriac
  • Fennel
  • Apples ~ Gala
  • Kale
  • Onion
  • Cauliflower
  • Turnips
  • Carrots
  • Pie Pumpkin
  • Winter Squash ~ Acorn
  • Spinach or Lettuce

RECIPES:

Creamy Curried Celeriac Root Soup

Carrot, Apple & Celeriac Mash

Turnip LatkesTurnip Latkes

Potato, Turnip & Spinach Baeckeoffe

The Great Pumpkin Pie ~ while this recipe calls for canned pumpkin, you can certainly substitute 2 cups of fresh pumpkin puree from your pie pumpkin

Baked Apple Chips

Is it really the middle of October and the last week of the regular season deliveries! The time has certainly flown by and we look back on what was, for the most part, a wonderful season. Despite a few obstacles, our crops flourished, and although we didn’t have the bumper crops of years past, we were happy with the outcome of almost all of the harvests. For those of you who have signed up for the extended season, you still have much to look forward to!

We would like to take the time thank you all for choosing to take part in our Community Farm. Your belief and faith in us gives us the encouragement and strength to arise everyday and head out to the fields to do this glorious work. We appreciate your compliments and enthusiasm when all goes well, and your patience and tolerance when difficulties arise. We take pride in doing the best we can for you and hope you appreciate those efforts with every bite you take of the fruits of our labor.

The glorious rain has finally graced the farm and everything is looking so fresh and vital. While harvesting in the rain isn’t the crew’s favorite thing to do, the parched land is soaking it up and the veggies are relishing in the moisture. The morning view of the valley filled with low lying fog is so ethereal and peaceful.

We’ve been busy this past week……we had the perfect day last Wednesday to harvest our burdock crop for our wholesale market, as well as carrots. Beautiful crystal clear skies….the roots we harvested are long and strong, and we’re excited to have much of that crop in before the rain settles in in earnest. Our cooler is now filled with roots! The smell upon entering is robust and delicious, and we’re excited to share these crops with our distributors and wholesale clients.

IMG_1951

With this last week of the 19 week CSA, we’ll also be saying goodbye to a few of our crew members soon. Matthew Roderick has already left the farm….we had hoped to share a farmer profile about him with you, but he left too quickly! He came to the farm from his own  homestead on Hawaii, outside of Hilo. His place received some damage from the hurricanes that blew through there this year, and he had to go home to make repairs and put things back in order. We  hope he will choose to join us in the future.

IMG_1943

Celeriac! This week’s feature veggie is a hidden gem.  Though not popular in modern America, Celeriac is quite common in Europe (especially France and Germany), where it was first domesticated from the wild celery plant in the 16thcentury.  Celeriac has long been an important storage vegetable (even in 18thcentury America) and an essential ingredient in various soups and stews.  One French customer at the Eugene Saturday Market was heard to declare that.. “soup without celeriac is a waste of time.” Try it in the recipe on the front side of the box note and also check out our online website archive for other recipes.  Not only does Celeriac have a rich flavor and appealing texture, but celeriac is also a great source of vitamin C, phosphorous and potassium.

Celeriac will store for up to a month in your refrigerator in a plastic bag or container. When ready to use, slice off the green stalks at the root crown. Soak the root in warm water to loosen the earth between the roots and scrub well with a brush. Peel the skin off the roots before preparing (top & peeled portions are a tasty addition o soup stocks).

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

IMG_1945

Receiving a Pie Pumpkin definitely signals the coming of the end of the growing season. You can make a pie with it or use it as you would any other type of squash. Or carve and decorate it for Halloween…..just about the right size for little fingers!

For those of you who are receiving your last share this week, thank you for your support this year. We’ve enjoyed growing your food and we hope you could feel the love and care  that went into each delicious, nourishing bite. We look forward to feeding you next year!

Linda and all of your Winter Green Farmers

 

2018 CSA ~ Week 18

IMG_1912

SPECIAL ANNOUNCEMENTS:                        

HARVEST CELEBRATION

Saturday, October 13th                                                                                                                  Noon to 3pm                                                                                                                                     Potluck Noon to 1pm (bring a dish to share if you plan to eat with us!)                                 Face painting by the amazing Elizabeth Lutz                                                                                Apple Pressing for Cider                                                                                                             Hayride tours

Please come join in with us as we celebrate the season!

WHAT’S IN YOUR SHARE THIS WEEK:

  • Swiss Chard
  • Carrots
  • Parsnips
  • Pac Choi
  • Leeks
  • Potatoes
  • Onions
  • Peppers
  • Apples,  Gala variety
  • Lettuce
  • Winter Squash ! Carnival

SOME SITES ONLY:

  • Broccoli

RECIPES:

Vegetable Shepherd’s Pie

“Burnt” Carrots & Parsnips

Baked Parsnip Fries w/Rosemary

Chard Oshitashi

Gemelli w/Sausage, Swiss chard, & Pine Nuts

Stuffed Winter Squash

CSA member Katie Strove recommended this recipe for you….you won’t find zucchini in your box, but you might find some at the market, or at the grocery store.

Potato, Leek, Carrot & Zucchini Soup

Ingredients: 

  • 1 tablespoon olive oil or 1/4 cup water for sauteing
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 stalks leek, chopped and green parts removed
  • 2 medium Yukon gold potatoes, peeled and diced
  • 2 carrots, diced
  • 1 zucchini, diced
  • 1 teaspoon dried thyme leaves
  • 1-14 ounce can lite coconut milk
  • 3 cups water or vegetable broth
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon cumin
  • Sea salt to taste
  • 1/4 teaspoon cayenne pepper (optional)

Directions:

Heat oil on medium-high heat in a large soup pot. Add onion, garlic, and leek, stirring to cook until onions are soft about 4 minutes. Be careful not to burn the leeks. Add potatoes, carrots, zucchini, and thyme leave stirring until fragrant. Add coconut milk, water, coriander, turmeric, cumin and bring to a boil. Reduce heat to a simmer, cover and cook until potatoes are tender about 20 minutes. Season with salt and pepper and adjust to taste.

IMG_1915

Tuscan Apple Cake

  • apples (large Golden Delicious, Gala or other firm flesh, 1 3/4 lbs, 800 g)
  • 1/2 cup unbleached all purpose flour
  • teaspoons baking powder
  • pinch sea salt
  • extra-large eggs (– at room temperature)
  • cup organic sugar
  • teaspoon vanilla extract
  • 1/2 cup milk
  • tablespoons unsalted butter (– melted and slightly cooled)
  • powdered sugar (as garnish)

1 – 10″ non-stick round spring-form pan – buttered and floured

Preheat oven to 375°F (190°C).

  1. Peel, core, and quarter the apples. Then using the slicing attachment of a food processor cut them crosswise in 1/8″ slices. Set aside. In a small bowl, combine the flour, baking powder and salt. Set aside.
  2. Place the eggs, sugar and vanilla extract in the bowl of an electric mixer. Whisk at medium speed until the sugar has dissolved and the mixture is pale and thick, about 30 seconds to 1 minute.
  3. Fold the flour into the egg mixture with a wooden spoon, until just incorporated. Fold in the milk, then the butter and finally the apple slices. Be sure not to over mix. Pour the mixture into the prepared pan. Pack the apples into the mold and flatten the surface of the cake with the wooden spoon.

Bake for 10 minutes on the floor of the oven. Transfer the pan to the middle rack and continue baking for 50 to 55 minutes until golden-brown and a toothpick inserted in the center comes out clean. Remove the cake from the oven, and run a paring knife around the edge to loosen the cake from the ring of the mold. Cool in its mold to room temperature. Unmold the cake and transfer to a serving platter. Dust with powdered sugar and serve.

carnivalsquash.jpg

Carnival squash is small to medium in size, averaging 12-17 centimeters in diameter, and is round and squat with deeply furrowed ridges and a rough, light brown stem. The thick skin has a cream-colored base with variegated spots and striped hues of white, orange, yellow, and green, depending on its level of maturity. The flesh is firm, dry, coarse, and pale orange in color with a large and fibrous seed cavity with stringy pulp and many flat, beige seeds. When cooked, Carnival squash is soft and tender with a fragrant aroma and is slightly nutty, buttery, and sweet with nuances of maple syrup, similar to butternut squash.

Farmer Profile:

This week’s Farmer Profile is all about Andréa Daly. This is Andréa’s seventh season working at Winter Green.  She came on board in 2012.  The winter prior to her start the fields flooded and the rains stayed until June and then started back up in September.  She remembers it being the summer of maggot riddled root crops and moldy strawberries…it was a rough intro.  All the farmers in the area were in the same boat and standards were definitely lowered. Such is the life of farming.  What did make a positive lasting impression on Andréa that first year was the personal bonds that were found amongst the other employees and farm owners.  She was going through her Saturn return and a divorce and the amount of love and support she found at Winter Green helped her survive that challenging period in her life.

Today, she works on the farm only part time so she can pursue other ventures.  She started an eco-friendly housekeeping business to help supplement her income while also allowing for more free time to pursue her creative ambitions.  Born an artist, she is finally returning to her Goddess-given talents and taking up painting once again after many years hiatus.  In April of 2019, Andréa plans to start selling her mixed-media paintings on aluminum at the Saturday Market in Eugene under the business name Tonka Beans Studio.  Feel free to check out her website www.tonkabeansstudio.com to see more of her work.

Finding Chemistry 8x10

Andréa is also a mother to her 13 year old son, Asam.  He is an incredibly smart kid with a love for science and computers and only recently did they both discover that he has the remarkable gift of being a morel mushroom whisperer.

morel group photo

Linda: What led you to work at Winter Green Farm?

Andréa: I used to farm on the Big Island of Hawai’I and really loved how farming naturally lends itself to connecting with the earth.  Hearing the birds sing and feeling the sun on my skin has always been a form of potent medicine for me.  After having spent six years not working on a farm, I began to miss it and was always curious about biodynamics so WGF seemed like a natural fit. I knew it was the farm I was destined to work for the moment I first stepped foot on it.

Linda: What do you like to do when you’re not working?

Andréa: It’s kind of crazy how many farmers I know who are also avid home gardeners, myself included. Almost every year I say I’m not going to do a garden and then somehow it ends up expanding.  Sneaking off into the wilderness for a backcountry campout or a soak in some hot springs is always a favorite treat.  And on the average weekday after work I enjoy the simple pleasure of a hot cup of tea while snuggling my cats and listening to a favorite podcast.

at trailhead

Linda: What do you consider your most amazing adventure so far?

It’s a tie between hiking the incredible Napali Coast on Kauai with trails that were so narrow and with sheer drop offs on both sides that I literally had to crawl on all fours at

napali

certain parts and sailing the Greek Islands for my brother’s 40thbirthday.  We chartered two catamarans with seventeen people and fell in love with Greece.

greece

Linda: What is your spirit animal and why?

Andréa: My cat, Niko. She is such a free and adventurous spirit and used to always spend her nights outside on the hunt until the winter of 2015/16 when I became mysteriously ill and it took a long time for doctors to figure out what was wrong with me.  I had never been so sick, and for so long, but through that whole scary experience Niko never left my side.  She slept with me every night and followed me around the house wherever I went.  Her support meant so much to me and helped me feel a little less alone and vulnerable.

We absolutely love having Andréa as a mainstay of our crew and hope she will continue to be involved in the farm in one way or another for many years to come. She is a sweet spirit of light and love and brings joy wherever she goes…thanks Andréa!

Your box is amazing this week, and we hope you enjoy it to the fullest!

Linda and all of your farmers

2018 CSA ~ Week 17

IMG_1897

SPECIAL ANNOUNCEMENTS:

LATE SEASON;

We still have Late Season shares available! As the end of the Standard Season draws near, wouldn’t you like to know there will still be fresh veggies in your fridge, and some storage crops to last into the winter months? Reserve the last 5 weeks of veggies today!

GRASS FED BEEF:

For those of you who do partake in livestock consumption, we do still have a few shares left of the grass fed beef shares grown on Winter Green Farm. Call or email the farm for more information about reserving a share for yourself and family.

END OF SEASON HARVEST CELEBRATION:

Saturday, October 13th                                                                                                                     Noon to 3pm                                                                                                                                      We’ll begin with our annual Potluck (please bring a dish to share if you plan to eat with us!)  and begin hayride tours about 1pm. We’ll be pressing cider once again, and hopefully Elizabeth Lutz will be able to attend and share some amazing facepainting. Please plan to attend and help us close down the standard season for the year.

TOMATO SAUCE

We do have lots of our Organic Tomato sauce available for purchase, and we can bring it along to your pick up location with your next share. Call/email the farm office to order!

WHAT’S IN YOUR SHARE THIS WEEK:

  • Red Russian Kale
  • Carrots
  • Beets
  • Broccoli
  • Peppers
  • Leeks
  • Delicata Squash
  • Pears
  • Onions

RECIPES:

Roasted Beet & Carrot Tart

3 Easy Carrot Juices to start your day

Delicate Squash w/Kale and Cranberry Beans

Roasted Fall Vegetable Salad w/Squash, Carrots, Pears & Figs

Pear Charlotte

Pear Pandowdy

Happy Fall members! With the passing of the equinox, the days are getting shorter and the nights a little colder. What a beautiful time of year! The cool breezes today have the young calves frolicking in the fields. While many of the home farm fields are beginning

IMG_1886

to empty out, and become pasture for a few years, the wildlife is enjoying the bounty. The crows are digging in the fields for left behind greens and seeds, and the bees are a buzz in the humongous Sunflower heads….everyone gets to eat on Winter Green Farm!

IMG_1894

The folks from Washington State University, who have been doing bird surveys at Winter Green Farm, and many farms in the area, were back again last week and sent a couple of pictures of some of the birds they saw on the farm. This picture is of a Savannah Sparrow.

unnamed.jpg

We have been fortunate with the dry weather this fall and have harvested all of your delicious squash. The yield looks really good. We are letting them cure in large wooden bins, and will include them in your boxes through the end of the season.

Your storage potatoes have also been harvested.  The potato harvest is a favorite of many people on the farm. We use a tractor to mow all of the plants down so that our mechanical harvester does not have to work so hard. Mowing the plants also gives your potatoes time to set their skins so that they will store better. A tractor implement is used to dig the potatoes and lay them on the top of the soil and then a large crew of 6-10 people collect the potatoes and place them in wooden totes for storage until we send them to you. It is an amazing site to see so many people harvest thousands of pounds of potatoes in one to two days.

Your kale and leeks are also growing beautifully.  Two crops which are indicative of fall for us at the farm. We are growing three types of kale that will make several appearances in your boxes in the coming weeks. We grow a red Russian variety, an Italian kale variety, and a variety named Winter Boar. Looking out at the kale patch on a cool morning when the dew has covered all the leaves with little drops of glistening water allows us to take a moment to perceive the beauty of the work that we love. It was cold last night but none of us expected to find some frost on the kale this morning when we went to harvest. It’s a good thing that Kale is so  hardy and actually becomes a bit sweeter with a little cold weather.

IMG_1899

We are happy to continue our partnership with Mt. Hood Organic Farms. The farm dates to the turn of the century and was purchased by John and Brady Jacobson in 1981. Inspired by European techniques and committed to sustainable land use, the Jacobson’s undertook an extensive orchard renovation and transition to organic farming that resulted in full organic certification in 1989. Recently the Jacobson’s have taken their vision further and have become Biodynamic growers. Just as Winter Green Farm, this represents a commitment not only to quality, healthful food, but an integration of natural landscapes and wildlife into the farmscape. They farm 60 acres of orchards in the shadow of Mt. Hood. They produce 1.2 million pounds and 20 varieties of apples and pears each year.  We will be providing you with 6 pounds of pears and 6 pounds of apples (3 lbs each week you receive them). The pears in your box this week will be either ‘Starkrimson’ or ‘Red Bartlett’. The Late Shares will contain the same amount of both.

We hope you all enjoy this lovely week ahead and of course, your veggies too!

Linda and all of your Winter Green Farmers

 

 

2018 CSA ~ Week 16

IMG_1870

SPECIAL ANNOUNCEMENTS:

Thanks for your patience with not receiving the weekly reminder emails the day before your delivery. I have been checking out other options, but the ones I am exploring will take a while to set up and I just haven’t had the time to do so at this point in the season. Hopefully, your blog early in the week will work for now…..

WHAT’S IN YOUR SHARE THIS WEEK;

  • Pears (Star Krimson or Red Bartlett)
  • Collards
  • Broccoli
  • Lettuce
  • Carrots
  • Basil
  • Corn
  • Peppers
  • Onion
  • Red Kuri Squash

RECIPES:

Sweet & Tangy Collard Greens

Coconut Bacon Collard Greens

Stuffed Red Kuri Squash w/Walnuts and Beans

Vegan Carmelized Red Kuri Pasta w/White Wine & Olive Oil

Red Kuri Squash Curry w/Chard & Coconut

Peanut Noodles w/Chicken & Pears

This week we’re happy to have Pears in your box….CSA Member Lisa Plumb offered this recipe as one of her favorites….thank you Lisa!

Harvest Pear Crisp

  • 6 cups pears, cored & cut lengthwise into 1/2″ thick slices (about 3 lbs.)
  • 1 Tbsp fresh lemon juice
  • 1/3 cup sugar
  • 1 Tbsp cornstarch
  • 1 1/2 tsp ground cinnamon, divided
  • 1/3 cup all purpose flour
  • 1/2 cup packed brown sugar
  • 1/2 tsp salt
  • 3 Tbsp chilled butter, cut into small pieces
  • 1/3 cup regular oats
  • 1/4 cup coarsely chopped walnuts

Directions:

  1. Preheat oven to 375 degrees
  2. Combine pears and lemon juice in a 2 qt. baking dish: toss gently to coat. Combine sugar, cornstarch, and 1 tsp cinnamon: stir with a whisk. Add cornstarch mixture to pear mixture: toss well to coat.
  3. Lightly spoon flour into a dry measuring cup: level with a knife. Place flour, 1/2 tsp cinnamon, brown sugar, and salt in a food processor: pulse 2 time or until combined. Add chilled butter: pulse 6 times or until mixture resembles coarse meal. Add oats and walnuts: pulse 2 times. Sprinkle flour mixture evenly over pear mixture.
  4. Bake at 375 deg. for 40 minutes or until pears are tender and topping is golden brown. Cool 20 minutes on a wire rack: serve warm or at room temperature.

With the turning of the season, which has happened very quickly this year, we’re beginning to harvest the fall crops. This week you will see the first of your Winter Squash, beginning with the Red Kuri.

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

This week  you will also see your first Pears, either the Star Krimson or Red Bartlett.  If the pears are not ripe, store at room temperature in a single layer until they darken in color. Once they are ripe, store in the refrigerator where they can actually last for a few weeks. Again, if you want to speed up the ripening, put them in a paper bag with a ripe banana or apple.

IMG_1866

Last night the That’s My Farmer team held the fundraising dinner at Party Downtown. We hosted a sold out crowd and the food was amazing! Party does a fabulous job of taking in the food that the participating farms had to offer, and creating a delicious menu with it. The majority of the funds brought in will go into the Low Income Fund to

IMG_1868

help those in need afford subsidized CSA Shares next season. Party Downtown is awesome at supporting local farms by purchasing their produce for their restaurant downtown on 8th Ave., and also at the Friendly St. Market. Look for their soon to open Party Bar in the space vacated by Red Wagon Creamery, attached to their existing location. Thank you Mark, Tiffany and crew, and thanks for all of the attendees and your very generous donations to the cause.

FARMER PROFILE:

IMG_1857

This week our farmer profile is all about Nicholas Tippins. Nicholas is experiencing his first season on the farm, and came to us at a time when we really needed him. It was at the height of the season and we had two crew members who needed to leave. The temperatures were consistently in the 90’s and our crew were working so hard, putting in long days. We advertised for crew on Craigslist, but Nicholas just happened to arrive in town, and having worked on farms before, did a little research on the farms in the area and called us…..serendipity!

Nicolas was born in Oregon, grew up in Wisconsin and has lived and traveled to many places. After graduating from a Quaker High School boarding school, he was accepted to college but deferred for a year to do some traveling first.  He met a medicine man who would become his spiritual teacher, which then lead to a 2 year journey to study in India.

13592387_10209912684794966_9079385113406685985_n

For the first 6 weeks there he strived to be the most uncomfortable he could be, to help him learn to let go of his attachments. He studied with teachers of Hindu, Sikh, and Tibetan Buddhist traditions, learning meditation and yoga. It was the most amazing and life changing experience of his life. He also met the love of his life, Cassie, there!

24067949_10214762650241071_4213493386443970949_n

He returned to the US in 2015, to Wisconsin, and worked on farms in that area, as well as establishing his own academic and book editing business. He’s also worked as a cook in a Farm to Table restaurant, and while in India, met tourists at the bus station, and helped them to find accommodations there.

Nicolas loves to write and is currently writing several children’s books. He also loves to read and his current favorite author is Andrew Harvey, who writes about Sacred Activism….

“The one hope for the future lies, I believe, in Sacred Activism – the fusion of the deepest spiritual knowledge and passion with clear, wise, radical action in all the arenas of the world, inner and outer. We have very little time in which to awaken and transform ourselves, to be able to preserve the planet, and to heal the divisions between the powerful and the powerless. Let us go forward now with firm resolve and profound dedication.”  Andrew Harvey

Linda: If you could change anything about yourself, what would it be?

Nicholas: I would like to have more humility, to be more present to appreciate the simple miracle of everything.

Linda: What do you like to do when you’re not working?

Nicholas: I’m working on my own writing projects. I enjoy being in nature, playing music and doing my spiritual practices. I feel like those things are my “real” job, and making money is just a way to support those things.

Linda; What books do you like to read, or what movies do you like to watch?

Nicholas: Some recent favorites would be Anna Karenina, the Little Prince, & The Giver. A movie I recently enjoyed was “The Horse Boy”.

We are sure enjoying having Nicholas on our crew this year, and hope that his journey allows him to return next season. He usually has at least a half smile on his face at all times. His gentle, serene presence is a benefit to the crew and through the craziness of the harvest season, although his quick wit, and subtle humor continually catch me off guard. We’re glad the universe led him here to spend the summer with us!

IMG_1858

Just for fun…Jordan pulled this carrot out of the field….so many carrots, so little time!

We hope that you all have a wonderful week ahead and enjoy your box of veggies!

Linda and all of your Winter Green Farmers

2018 CSA ~ Week #15

IMG_1852

SPECIAL ANNOUNCEMENTS:

We’ve been having an issue with our email for a week now and finally had to call in our technician. Seems the problem is that our internet server, with the increased security measures everyone is putting in place, thinks that the weekly emails I send out to you the day before your delivery is SPAM, so they shut us down. I won’t be able to send the reminder emails the way I have been, and until I can explore another method, such as Mailchimp or ConstantContact, you will just have to rely on the Tuesday morning Blog to see what will be coming in your box each week. We apologize for any inconvenience and appreciate your patience while we ponder this turn of events……

LATE SEASON SHARES STILL AVAILABLE!

If you’ve been thinking about continuing on with the Late Season, please get in touch! I’ll be sending out the delivery info to members the end of the month!

WHAT’S IN YOUR SHARE THIS WEEK:

  • Carrots
  • Potatoes
  • Leeks
  • Lettuce
  • Onion
  • Peppers
  • Cilantro
  • Corn

SOME SITES ONLY

  • Eggplant
  • Broccoli
  • Tomatoes

RECIPES:

Julia Child’s French Potato Leek Soup

Vegan Potato Leek Soup

Scalloped Potatoes and Carrots

Corn Chowder

Cilantro Carrots w/Cumin

Cilantro Tomato Corn Salad

Pasta w/Roasted Eggplant, Pepper & Garlic

After writing last week about not leaving the carrot tops in the Yum-Yuck box, I had quite a few emails from members who have taken the tops out of the box and brought them home to use in recipes! I loved hearing that….here is one recipe that member Katharine Kappa found in her South Eugene Neighborhood Newsletter. She thinks it’s fantastic and was excited to share it with you all….

Carrot Top Pesto

  • 2 cups green carrot fronds, rinsed (from bunch of  carrots)
  • 1/4 cup fresh basil or parsley, rinsed (1 Tbsp dried herb)
  • 3 garlic cloves, minced
  • 1/3 cup walnuts, cashews or pine nuts (I bet almonds would work too!)
  • juice of 1/2 lemon
  • 1/2 cup parmesan cheese, grated
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 3/4 to 1 cup extra-virgin olive oil

Directions:

  1. In a strong blender of food processor, add the carrot fronds, herb, garlic, nuts, juice, cheese, salt and pepper.
  2. Pulse the machine until coarsely ground, then turn the  machine on and slowly drizzle in the oil until well blended.
  3. If not using right away, spoon into a small sterilized jar and cover with olive oil to seal the top of the pesto from air and to keep its green color.
  4. Use within 3 days or store in the freezer for later use.

IMG_1854

What a morning! The fog was so thick we couldn’t see the hillside or the cows in the field! Yesterday’s teeny bit of moisture was welcome, and a promise of what’s to come, cuz we sure need the rain! We’re all bundled up as the day begins, getting used to the cooler temps and moisture laden air, but by mid day when the sun bursts through the layers are shed, and the warmth feels good on our soggy bodies….just the beginning!

We’ve begun the fall harvests, beginning to bring in some squash varieties and storage carrots. We’ve got about 8 totes of lovely carrots in our cooler, and the smell is so sweet. We also planted our new Strawberry plants, which we do every Fall….the everbearing variety we use produces well for about 2 years, so we replant every year to keep a good rotation going. Soon we’ll have Pears and Apples in the boxes!

IMG_1854

Life in the office was a bit tedious last week as our mail program was out of whack…I spent almost 5 hours on the phone with different tech people from our internet and satellite providers, as well as Apple help. We couldn’t get emails to either send or be received, and needed to work exclusively from the online server, which didn’t sync well with the other programs we use. Technology hell! Finally called in our favorite Computer tech yesterday and he was able to figure out the problem and resolve it….we love him! Now to do some catch on areas that were put aside……

Hope that all of you are doing well, navigating the “back to school” agendas for either yourself or your children, and enjoying the change of season. Hope your week goes well!

Enjoy your veggies!

Linda and all of your Winter Green Farmers

2018 CSA ~ Week #14

IMG_1849

SPECIAL ANNOUNCEMENTS:

I have a couple of “housekeeping” issues to discuss with you all….

A couple of the site hosts have asked me to mention that they have noticed several members going through boxes at the site, rifling through the veggies, before choosing which one to take him. Please don’t do this….it’s unfair to your fellow members to have many hands in the boxes. We do our very best to have each box be the same, as far as what veggies go in the box and the size/amount of each one. Please just choose one box and trust it will be as good as the next one! Thanks for your help with this….
We have also had some complaints that members who have purchased flats of berries have been taking them home to discover that there is a pint or two missing from the flat! Again, unfair to your fellow members, especially since they have already paid for this specially ordered bulk flat of berries….If you would like to order a flat, please get in touch with the farm office and we would be happy to assist  you.
And lastly, please don’t leave the greens to your beets or carrots behind in the Yum-Yuck box…that box stays behind for a week until we come back the following week with fresh boxes. Your volunteer site hosts don’t need to deal with that composting veggie matter sitting around at their homes and members who would like to take something out of the Yum-Yuck box don’t want to have to dig through carrot tops to find some goodies at the bottom. Please take your compostable veggie matter home with  you. Thank you!
STRAWBERRIES
We’ll be offering Strawberry flats for another week….if you would like to have a flat sent for you this week, please let us know….they are $32 for a 12 pint flat.
RESERVE YOUR LATE SEASON SHARES!
If you  haven’t already reserved your share for the Late Season, now is the time! We’ve got a few left and we would love to share our veggies with you right to the end of the season…..just call/email the farm to do so.

WHAT’S IN YOUR SHARE THIS WEEK:

  • Kale
  • Corn
  • Carrots
  • Eggplant
  • Lettuce
  • Pepper
  • Tomatoes
  • Onions
  • Beets
  • Cherry Tomatoes

RECIPES:

Fresh Corn Quiche

Bacon Wrapped Corn

Quick Pickled Corn

Anything Goes Kale Salad w/Green Tahini Dressing

Nacho “Cheese” Kale Chips (Paleo)

In my quest to help you enjoy beets more, I’m including this recipe from your fellow member, Jack Baker from Florence:

Hacker’s Beets.

  1.  Oven roast beets at 350 to 400 degrees until done but remaining firm.
  2.  In wide mouth quart jars, drop a couple, or so, whole dried bay leaves, one to two dozen black pepper corns, and a small palm of dried rosemary.
  3. Cool, peel and chunk the beets.
  4. Peel a couple, or so, garlic cloves and lightly crush.
  5. Pack the beets and garlic tightly in the jars. Add a mix of 1/2 Chardonnay and 1/2 live apple cider vinegar.
  6. Seal and Refrigerate (…for the far side of Winter.)

Happy Labor Day! Well, a day late but hopefully you had the day off and were relaxing with friends or family, or off for a last camping trip before school starts. If only vegetables knew how to take a day off! They just keep on laboring, so we do too….we couldn’t have had a better day to work outside though. Cool in the morning, sunny and breezy in the afternoon. Heavenly….

I don’t know about you but it feels like I went to sleep in Summer and awoke in Fall. The sky looks different, the air smells like Fall, the temps are certainly cooler, and the crops are beginning to reflect the changes as well. As we begin to say goodbye to some of our summer, warm weather favorites, we can look ahead to those cooler weather crops. This is the exact mid point for the full CSA experience and we hope that you have been enjoying it so far!

Jabrila Via, who has been one of our owner/farmers for over 30 years, has taken a big step back from the farm this year. She has certainly been using her time to travel, hike and climb and enjoy her new grandson, Malaki. While she used to run the CSA and help to manage the greenhouse, now she is mainly handling the Field Trips on the farm. We love to host “kids” of all ages, offering Field Trips from PreSchool right up to college classes, and some adult “kids” as well. There is nothing like seeing the wonder in a young childs eye when they see that their vegetables were “grown in dirt!” or being able to pick their own strawberries from under lush green leaves, or see them heft a carrot from the soil….here is what Jabrila would like to share with all of you…..

Farmer Jabrila Via:

IMG_0050.JPG

This summer we had over 250 kids come to the farm for field trips, with ages ranging from preschool to high school. Thanks to you, our members, for the donations you made to our Education fund. These donations enable us to offer field trips on a sliding scale, which allows more classes to participate. In the past we have had enough in subsidies to allow us to give some schools the opportunity to come out to the farm with funding totally from our Education Fund. It looks like we will be able to do that again this year. Thank You…thanks also to Wali, Chris, Shannon and Jeremy for all of your help making the field trips happen, from tractor driving to readying the hay wagon. It’s definitely a group effort…

IMG_1622

It is a joy to be with the kids as they explore the farm. This year I began each field trip sharing artifacts that we have found on this land. I have received permission and information from Tribal members to offer this opportunity to the kids. It is important to start at the beginning with respect to the Kalapuya Homeland we are on. We talk about the food that was harvested and the respect for all life. That moves us to talking about our environment and ecosystems. The children always inspire me with the ways they come up with how to care of the earth. The big Fir snag, also known as Mama Tree, gives us great teachings. We stand below her watching the birds on her branches as we talk about the ways nature helps us on the farm. As we walk the fields checking out the

IMG_1625.JPG

different crops, harvesting some, eating some, we are learning about the plants, their roots, flowers, fruits and seeds. The talks go on from there in many different directions……farming practices, GMO, crop rotation, beneficial insects on and on…With the little ones we play as we learn and with the older kids we can explore more serious and meaningful discussions. I learn so much from the kids and feel it an honor to share with them. They love the cows. Organic farming is new to many of the students. It is always a fun conversation when we get into compost and the important role the cows play in giving their manure to the compost, helping to keep the soil alive and healthy. It’s great to watch as a few students smell the compost and then with great relief they smile at the wonderful rich smell. Often others join in with laughter and learning.

Let your schools know about our field trip programs. It is always fun to have members joining in on field trips, especially when the kids speak up and share that they have been on the farm before, the that we’re their farmers!

 So once again thank you very much for being apart of Winter Green Farm and supporting our Education Program.

Jabrila

We all hope that your week goes smoothly….and that you enjoy your veggies!

Linda and all of your Winter Green Farmers…past and present!