2019 CSA Share ~ Late Season Week #3

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SPECIAL ANNOUNCEMENTS:

CSA BOXES…..As we head into the last few weeks of delivery, we would sure appreciate if you look around for any stray CSA bins that have made their way home with you. The fewer new boxes we need to purchase for the  new season, the better. If you find any, just bring them back to your pick up site in the weeks ahead….thanks so much!

FILL YOUR PANTRY! Come join us at the Lane Events Center this Sunday, Nov. 10th for the Fill Your Pantry event….it will run from 1pm – 5pm. Stock up on beans, grains, flours, nuts, frozen meat, honey, garlic, onions, squash, and more. Support your farmers while filling your pantry, and know that you are contributing to a strong local food system.  Learn more here!

WHAT’S IN YOUR SHARE THIS WEEK:

  • Brussels Sprouts or Green Cabbage
  • Red Russian Kale
  • Root Bag w/Carrots, Parsnips & Purple Top Turnips
  • Red Butter Lettuce
  • Onions
  • Winter Squash ~ either Orange Kabocha, Delicate or Sweet Dumpling
  • Pears ~ Red Bartlett

RECIPES:

Roasted Brussels Sprouts

Brussels Sprouts w/Parsnips

Spicy Cabbage Salad w/Turkey & Peanuts

Shoyu Cabbage Soup

Some of you may remember when the “Real Dirt on Farmer John” movie and cookbook were having their hay day. If you haven’t experienced the movie, it is a must see and I even saw it at my local library recently! The cookbook is also a treasure, stuffed with wonderful recipes, stories, farming info and anecdotes. Invest in a copy and you won’t regret it. Here is one of my favorite recipes from it…..

Brussels  Sprouts w/Portabella Mushroom & Sunflower Seeds

  • 1 lb Brussels Sprouts
  • 2 Tbsp Butter
  • 1/2 cup minced onion
  • 1 clove garlic, minced (about 1/2 tsp) *I add more, cuz I love garlic!
  • 1 large Portable mushroom, roughly chopped
  • 1/2 cup unsalted sunflower seeds
  • 1 tsp lemon juice
  • 1 tsp fresh oregano (or dried if you don’t have fresh)
  • salt
  • freshly ground black pepper
  • 1/4 cup freshly grated Parmesan or Asiago cheese or more to taste (optional)

Place the Brussels sprouts in a steamer basket set over 1 1/2 inches boiling water and cover. Steam until tender crisp, 5-10 minutes: overcooked Brussels sprouts have an unpleasant flavor and texture. Transfer the Brussels sprouts to a serving platter.

Melt the butter in a large skillet over medium heat. Add the onion: sauce until translucent, 5-7  minutes. Add the garlic: cook for 1 minute more. Add the mushroom, sunflower seeds, lemon juice, oregano, salt and pepper to taste: cook, stirring, until the mushroom has reduced in size and released most of its liquid, 8-10 minutes.

Pour the  mushroom  mixture over the sprouts. Top with cheese. Serves 4-6  Enjoy!!

Here’s another of my favorites from the same “Real Dirt on Farmer John” cookbook…it’s recipe for 6 people, but you can scale it down for the size of your group, and it uses many of the ingredients included in your share this week!

Baked Squash w/Kale and Pear

  • butter or oil for greasing the pan
  • 3 Squash (originally calls for Acorn, but I’ve used every squash available on the farm and it has been delicious, so experiment!)
  • 1/2 cup grated Parmesan cheese, divided
  • 1/2 tsp salt, divided
  • 1/2 tsp freshly ground black pepper, divided
  • 1 1/2 Tbsp olive oil
  • 1 large leek, chopped (about 2 cups)
  • 4 cups coarsely chopped kale
  • 1 cup veggie or chicken stock
  • 1/2 red bell pepper, cored, seeded, diced
  • 1 tsp minced garlic (about 2 cloves, but feel free to add more to taste)
  • 1 Tbsp butter
  • 1 pear, firm-ripe, peeled, halved, cored, cut into 1/2 inch pieces (about 1 cup)

Preheat the oven to 375˚. Lightly grease a 13 x 9 inch pan with butter or oil. Cut the squash  in half and scoop out the seeds. Place the squash halves cut side down on a baking sheet: bake until tender, 30-45 minutes. Turn the squash halves over and sprinkle with 1/4 cup Parmesan, 1/4 tsp salt, and 1/4 tsp pepper. Bake for an additional 5 minutes.

Heat the oil in a large skillet over medium high heat. Add the leeks: sauté until soft, about 5  minutes Add the kale, stock, bell peppers, garlic, and remaining 1/4 tsp salt and 1/4 tsp pepper. Bring to boil, cover and cook for 5 minutes. Remove the cover and increase the heat to medium high: cook, stirring frequently, until kale is tender and the liquid evaporates, 8-10 minutes. Transfer the mixture to a bowl and set aside.

Melt the butter in a large skillet over medium high heat. Add the pear: sauté until lightly browned and tender, but not mushy, 2-3 minutes. Add the pear to the kale mixture and stir well. Spoon the kale and pear filling into the squash halves. Top with the remaining 1/4 cup parmesan cheese. Bake for 10 minutes. Yummmmmmm!

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Life has been busy on the farm this week!! We have been taking good advantage of the dry weather to get more roots out of the ground. We were able to harvest many totes of Burdock root for wholesale markets, and many totes of carrots as well. We had hoped to use our Scott Viner implement (check the link to hear Alden explain how it works!) to pull the carrots out by the green tops, but the tops were a bit too fragile for the process to work properly, so we ended up having to hand dig them. It was a lot of “knee work” for our crew, and a crew from AgriHelp, but we got the job done!

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We have also been getting organized for the Fill Your Pantry event this weekend. We have been cleaning and sorting pre-ordered squash, turnips, parsnips, onions and potatoes, labeling and staging them for delivery to the Lane Events Center. The doors open to the public at 1pm, but we have to be there much earlier to set up and be ready

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In your box today you will receive either Brussels Sprouts or Green Cabbage. While we typically like to give you your Brussels Sprouts on the stalk, this year, due to the early rain and then the very cold temperatures, the stalks just didn’t hold up well, and honestly

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just didn’t look that good. We cleaned the sprouts off of the stalk and have them bagged for you. Next week, we’ll send reverse the order so everyone gets their share of both veggies. The Winter Squash in  your box this week will either be the Orange Kabocha, the

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Delicate (long and yellow with green spots), or the Sweet Dumpling (short and squat, yellow with green). Not sure which one you will receive, but all are delicious and interchangeable in any of the recipes I’ve provided. The Pears this week are Red Bartlett…next week we’ll have apples for you!

Hope that you all have a wonderful weekend, and week ahead….enjoy your veggies!

Linda and all of your Winter Green Farmers

 

 

2019 CSA Share ~ Late Season Week #2

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SPECIAL ANNOUNCEMENTS:

FILL YOUR PANTRY

Please join us on November 10th for the Fill Your Pantry event! While the pre-order phase has ended, we will be at the event with veggies for you to fill  your pantry for the winter months. Be sure to get there early if you have particular varieties in mind!

Come on down and see us, and enjoy the event!

ORGANIC GRASS FED BEEF

We have a couple of shares available of our organic grass fed beef this season….our last date is next week on Nov. 5th….if you have been sitting on the fence about reserving a share this season, the time is now! Please check in with the office if you have questions or would like to place an order.

WHAT’S IN YOUR SHARE THIS WEEK:

  • Napa Cabbage
  • Cauliflower
  • Collards
  • Potatoes
  • Carrots
  • Winter Squash ~ Red Kuri & Acorn or Carnival
  • Onions
  • Pears

RECIPES:

Napa Cabbage Salad w/Parmesan & Pistachos

Kale & Roasted Red Kuri Squash

Red Kuri Squash Curry w/Chard & Coconut

Cauliflower Gratin w/Leeks & White Cheddar

Parmesan Potato Wedges

Herbed Potato Soup

Pear Crisp

Fresh Greens Pasta Pie

Digging into the Recipe archives for Collard recipes and found this one circa 2009…an old favorite from the “Asparagus to Zucchini” cookbook…serves 4-6 people

  • 20-24 small “boiling” onions (about 1 lb.)
  • 1 cup polenta cornmeal
  • 4 1/2 cup chicken or veggie stock, divided
  • salt and pepper
  • 2 Tbsp butter
  • 2 tsp sugar
  • 2 tsp cider vinegar
  • 2 Tbsp olive oil
  • 2 tsp minced garlic
  • 1/4 tsp crushed red chile flakes
  • 1 bunch collard greens, thick stems discarded, leaves chopped
  • 4 ozs. blue cheese, crumbled

Bring a pot of water to boiling. Cut a tiny “X” in root end of onions, drop them in the water, and cook 1-2 min. Drain, cool, and slice off ends, leaving a little root end intact so onions won’t fall apart when cooked further. Remove skins. Heat oven to 350 degrees. Oil a large ovenproof skillet. Add polenta, 4 cups stock, and 1 tsp. salt: stir well (it won’t get smooth until cooked). Bake uncovered, without stirring, until liquid is absorbed, 40-50 minutes. Meanwhile, melt butter over medium heat in skillet. Add onions, sprinkle with salt, and cook until nearly tender, 8-10 minutes, shaking pan frequently to prevent sticking. Add sugar & continue to cook, shaking pan, 2-3 minutes. Add remaining 1/4 cup of stock & vinegar. Raise heat: cook until liquid becomes a glaze, again shaking pan. Remove onions to a bowl. Wipe out skillet: add olive oil. Add garlic, chile flakes, and greens: cook, stirring often, until tender, 4-5 minutes. Stir in onions: add salt & pepper to taste. When polenta is done, serve it in wide shallow bowls topped w/greens & blue cheese.

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Ummm……Brrrrr! It’s been a cold week, but with this kind of cold weather comes abundant sunshine, and we farmers do not sneeze at that! Since we’re gathering for morning circle well before sunrise these days, it’s quite magical as the sun comes over the hill and illuminates the frost on all of the greenery…just breath taking! Warms our hearts and souls, even if we can’t feel our fingers! We have yet to find a glove that is warm, and yet dexterous! If any of you have a clue, please do share!

Our days are shifting into winter routines now….since we’re meeting when there is still frost on everything we might need to harvest, we work on other tasks. Some of those are

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cleaning and sorting squash for the CSA, Wholesale orders and Markets, and doing the same with onions. This dry weather had been so fortunate for us, enabling our crew to

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get out into the fields and harvest our winter storage crops of burdock and carrots. The coolers are filling up with totes of both, and these crops will give our crew winter work when the season winds down, markets end, and the fields lay fallow. We’re grateful to 

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not be slogging around in boots inches thick with mud, and enveloped in soggy rain gear. Every season and diversity of weather has its positive and negative aspects, and the truth is, you just have to work hard to see the bright side every day! Farmers get very good at this, and at the very least, we fake it till we make it….some days are just like that!

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Your winter squash this week will be Acorn (he green and orange one pictured above) or Festival (similar to the Acorn, but yellow colored with green spots) and the Red Kuri. All are great for roasting, or using in soups or stews, or making delicious desserts. Send us your favorite recipes!

We hope you all have a wonderful weekend, and enjoy your veggies!

Linda and all of your Winter Green Farmers

 

 

2019 CSA Share ~ First Late Season Delivery!

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SPECIAL ANNOUNCEMENTS:

Apples and Pears! I was totally amazed by how many of  you responded to our offer of the extra fruit we had from Mt. Hood Organics….I did run out of all the apples I had on hand but we will have more the last two weeks of the Late Season. If you would like some, just let us know. I do still have a some Pears available…I can send some next week to your delivery location if you like.

WHAT’S IN YOUR SHARE THIS WEEK:

  • Pac Choi
  • Delicata Squash ~ 2
  • Celeriac 
  • Leeks
  • Kale ~ Lacinato
  • Stir Fry Mix
  • Beets
  • Carrots

RECIPES:

Carrot Ginger Bisque

Pac Choi w/Garlic & Chili

Ginger Sweet Tofu w/Pac Choi

Wild Rice & Lentil Stuffed Delicate Squash

Harvest Moon Kale Caesar Salad w/ Delicate & Creamy Maple Mustard Dressing

Spiced Lentil Soup w/Roasted Beets & Delicata Squash

What a spectacular week this has been….almost makes us forget all about the earlier rain when the sun is so bright and the colors so vivid. As I sit here at my computer, the view through my window is of deep green evergreens, interspersed with yellow and reds, and falling leaves at every breath of wind. I do wish I was outside fully immersed in this glorious Fall weather, but this is certainly second best.

I’m a bit late writing the Blog to you all today….there seems to be endless last minute details for the first Late Season delivery today…it’s been that kind of week for sure! Can’t say I’m sorry it’s Friday and we have a couple of days ahead to be languid, or outside playing in the leaves. Many of us will be preparing Halloween costumes and celebrating with friends and family. Or attending the Ducks game at home in Eugene. So much to do and be grateful for in our community!

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It turned out to be a lovely day for the farm Harvest Celebration! Thank you so much to all of you who came on out…the food was amazing, as it is every year, and I so enjoyed sharing the day with our members. The end of the season is bitter sweet, but for me it’s a time to hear how much folks enjoyed the food, and to watch our members be able to

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share the farm experience by taking a hayride, and interacting with farmers and fellow members. The pumpkins were great this season too, and many made their way home to be carved into Jack-O-Lanterns for the upcoming festivities….roasted pumpkin

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seeds..YUM! We made lots of apple cider on our rented Correll Apple Cider Press, and sent jars home to be enjoyed later on. Elizabeth Lutz, the amazing face artist, joined us and once again created works of art on faces young, and not so young!

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Thanks so  much to our new crew member this year, Erin Katovich, for taking time out of her weekend to attend and take pictures for us….she did a great job, as you can see!

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We hope that you all enjoy this first box of the Late Season, and we look forward to sending more your way in the coming weeks, chock full of delicious veggies…hope you all have a wonderful weekend!

Linda and all of your Winter Green Farmers

 

 

2019 CSA Share ~ Week #19 Final Standard Season Share…Late Shares begin next week!

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SPECIAL ANNOUNCEMENTS:

This week is the last week of the 19 week Standard Season…..if you are continuing on into the Late Season, the first share will be on Friday, October 25th for the Eugene/Springfield, Fern Ridge and Coast members. Portland members shares will begin on Saturday, October 26th at PSU or Hollywood Farmers Markets or Sunday, October 27th at the King Farmers Market.

HARVEST CELEBRATION!

Please join us for our end of season Harvest Celebration!                                                          Saturday, October 19th                                                                                                                 Noon to 3pm ~ Potluck will begin about Noon…please bring a dish to share if you would like to participate. We will begin hayrides after the potluck, and there will be face painting, cider pressing, and activities for the kids!

ORGANIC GRASS FED BEEF AND LAMB STILL AVAILABLE!

Please let us know if you would like to receive more information or reserve a share.

WHAT’S IN YOUR SHARE THIS WEEK:

  • Fennel
  • Swiss Chard or Curly Kale
  • Purple Topped Turnips
  • Leeks
  • Carrots
  • Potatoes
  • Parsnips
  • Onion
  • Pie Pumpkin
  • Delicata Squash
  • Apples ~ Gala

RECIPES:

Fennel w/Carmelized Onions

Pumpkin Pot Pie w/Sausage & Kale

Skillet Roast Chicken w/Fennel, Parsnips & Scallions

Roasted Turnip Hummus

Potato & Leeks Casserole

Dutch Apple Cake

The final week of the Standard Season! We made it! It’s been a great year, albeit with some ups and downs, but for the most part, awesome! Not too hot, not too wet (okay, it was pretty wet at times), and all of the crops grew so well. As farmers, we just have to take the “downs” in stride because each year, we know there will be some. Truck and equipment breakdowns, cows escaping fences and devouring lettuce crops, tools disappearing, crew departing unexpectedly, and weather…always the changes in weather. We learn to deal with the “downs” but try hard to focus on the “ups”… working outside in the beautiful coastal foothills, the fresh breeze blowing on our perspiration, creating individual “air conditioning”. We relish in all of the amazing fresh, organic food that we are blessed to eat each and every day. We enjoy new friendships forged with other like minded, hardworking farmers, creating a new community every new season, and deepening bonds with those that choose to stay on year after year. We feel so grateful for all of you who have placed your trust in us to grow, harvest, process and send your food to you each week. We couldn’t do this gratifying work without your support, and we know you have many options….we hope that you can feel the love come through in your veggies and boxes each week. We hope you will offer us the privilege of being your farmers again next season…together we can explore the unknown new season!

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This week your box is bursting! We’re hoping we can close the lid. You will find a Pie Pumpkin and a Delicata Squash, and I’ve included some recipes I hope you will like. Both should keep for a good while if kept in a cool, dry space. You can also bake them in the oven, cut side down (remove the seeds first), in a baking dish with a little water in the bottom.

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The Purple Topped Turnips will store well if you place them unwashed in a plastic bag in the crisper bin of your fridge.  Due to high water content, turnips may deteriorate quickly, but most should keep for a week or two.

Those long, off white, carroty looking roots are Parsnips. Parsnips will store well for several weeks unwashed in a plastic bag in your refrigerator. When ready to use, scrub under running water (no need to peel). Parsnips have a naturally sweet flavor that is brought out by roasting.

Parsnips taste wonderful in curries with ginger or try them in soups and stew with squash. Try adding sage, leeks, onions, or greens to your dish to accent the sugars. Grate raw into salads or mix with potatoes for pancakes or hash browns.

For a delicious snack, try parsnips cut into sticks and then fried like French fires in olive oil until golden. Add a pinch of salt or soy sauce for flavor on size. Or you can bake the sticks at 350 degrees on a cookie sheet until tender-firm.

Parsnips are delicious cut into chunks and baked with other root vegetables, or basted around a roast. Boil or steam, then top with butter or mash like potatoes.

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I wasn’t sure we would have fennel for your last box, and not only do we have them, but they are beautiful….this lovely veggie is so versatile….eat it raw, grate it into salads, even tuna fish! Slice it into soups and stews, add to tomato sauce….the possibilities are endless. I remember as a youngster, eating Sunday dinner at my Italian Grandmother’s house. It would be an all day affair, and would always begin with the Antipasto, a centerpiece dish that was overflowing with cured meats, cheeses, olives, roasted peppers, and fennel. Grandma would always let me help and would slip me pieces of the licorice flavored root (licorice was my favorite treat at the time) , saying, Shhh….don’t tell anyone! Eating Fennel now in adulthood, with Grandma long gone, always brings back fond memories.

We hope you enjoy this bountiful box of veggies this week, and if you’re leaving us, we hope you have a wonderful winter, and joyful holidays. We hope to see you next season! For the rest of you, see you next week!

Linda and all of your Winter Green Farmers

2019 CSA Share ~ Week #18

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SPECIAL ANNOUNCEMENTS:

This is the 18th week of the season….NEXT week will be the end of the Standard Season, and we will move on to the Late Season. We ask that you scout around your garage and back yards for any stray CSA boxes that might have integrated themselves into your world, and bring them back to your site next week so we can have them all accounted for. This really helps us keep our costs down for next year if we don’t have to replace them….thanks for all of your help with this!

HARVEST CELEBRATION!!

Saturday, October 19th, Noon to 3pm

Please come on out to the farm and help us celebrate the season….we’ll begin with a Potluck to share (please bring your favorite potluck fare), and then begin hayride tours around the farm. Elizabeth Lutz, the amazing face painter, will be here once again! We’ll be pressing apples, and have fun crafts for the kiddies. And of course, you’ll get to pick up your Jack-O-Lantern! We look forward to sharing the afternoon noon with you all!

ORGANIC GRASS FED BEEF & LAMB STILL AVAILABLE!

For our members who do eat meat, we do still have a few shares available for you…just call/email the farm for more info, or to reserve your share.

WHAT’S IN YOUR SHARE THIS WEEK:

  • Pac Choi (Bok Choy)
  • Napa Cabbage
  • Carrots
  • Winter Squash ~ Orange Kabocha & Acorn
  • Onions
  • Gala Apples

RECIPES:

Stir-Fried Pac Choi w/Ginger & Garlic

Fresh Rolls w/Peanut Sauce

Miso Noodle Soup

Kabocha Squash Shakshuka

Winter Squash Frittata w/Apples & Bacon

Sautéed Gala Apples

This time of year, I am always a bit surprised that the season is winding down. When the season begins in June, the year stretches out before us, young and fresh, and the end seems far away. I’m enjoying watching the squash harvest come in and fill the barn…

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we can’t wait to send them out to you, as they look absolutely gorgeous this year! The crab apple tree is bursting with apples, and we’ll have fun at the Harvest Celebration

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pressing them with you, into delicious apple cider….if you bring a container with you to the Harvest Celebration, we will be able to send some home with you!

You’ll find Pac Choi (Bok Choy) in your boxes this week, and a rather large Napa Cabbage….both are great to add to stir-fries and soups! The Napa Cabbage will make a wonderful KimChi and there are many recipes archived in our Blog to try. Both store well in the fridge for a week, or so, and the Pac Choi will store best if not washed before use and placed in a plastic bag to keep the greens fresh. The whole veggie can be used!

The Kabocha squash is the orange one, and the Acorn is the green one, with a slight orange spot on the side. Both store well in a dry, dark area, and can be roasted, or cut up and cooked to mash, or added to any soup.  Send us any of your favorite recipes to share!

We have had the pleasure of Erin Katovich’s company on the farm as crew this year…she is the “Bug Lady” and has been observing the insects on Winter Green this season and wanted to share some of them with you this week….

Bugs Abound

The farm is feeling the change in season, with shorter days, colder mornings, and many crops giving their last effort. Tomatoes and peppers are at their end, and storage crops are ready to be organized and held over in the fridges. The swallows have moved on and their nests hang quietly in the barns. Most of the plants seem to be getting sleepy, but even with the change in pace, it takes but a glance at the seedy amaranth and persistent purslane to see that many critters are still hard at work.

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This is my first year working at Winter Green Farm, and I wanted to express how thankful I am to be at a farm so rich with life! Ladybug nymphs and praying mantids patrol the crops for tasty prey while native bees and flies vigorously pollinate in both the

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While some of these insects may nibble on crops, the complex biodiversity present ensures nothing gets out of hand; each time a pest’s population increases, so does the population of its predators. The edges of the fields, left undisturbed, allow for mantids to lay oothecas, their styrofoam like egg case, in a safe place to winter over. Even the

IMG_3714.JPGcompost piles are billowing life, with great clouds of warmth emanating from the busy microcosms of decay just under the surface. This act of turning unused crops into next year’s fertility is a trick only the seemingly lowest critters and microbes can accomplish, and their work lies at the heart of the farm’s vitality.

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All of this activity is a blessing I am humbled by each day I arrive at the farm, and I can’t wait to discover more. Thank you to all of the workers, share owners, and customers supporting this amazing ecosystem.

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

Linda and all of the Winter Green Farmers

 

2019 CSA Share ~ Week #17

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SPECIAL ANNOUNCEMENTS:

HARVEST CELEBRATION is coming up! Save the date and come spend the afternoon with us on the farm, celebrating the awesome season we’ve had this year. We’ll have your Jack-O-Lanterns ready to share,  Elizabeth Lutz, the amazing face painter will join us again this year, we’ll be taking hayrides around the farm, and we’ll all enjoy a fabulous pot luck lunch together. Here are the particulars:

  • Saturday, October 19th from Noon to 3pm
  • Potluck to share at the start….please bring a dish to contribute to the meal.

LATE SEASON SHARES are still available! I’ll be sending out the delivery info soon, so if you do plan on participating with us, be sure to get in touch as soon as you can!

WHAT’S IN YOUR SHARE THIS WEEK:

  • Hakurei Turnips
  • Stir Fry Mix
  • Curly Kale
  • Potatoes
  • Sugar Dumpling Squash
  • Carrots
  • Peppers
  • Onions
  • Pears

RECIPES:

Miso Roasted Japanese Turnips

Sautéed Japanese Turnips w/Turnip Greens

Ginger Soy Hakurei Turnips

Maple Sweet Dumpling Squash

Leek and Potato Gallette w/Pistachio Crust

Mashed Potato Croquettes

We sure had a great time at the That’s My Farmer benefit dinner! We had a packed house, with some folks who attend every year, and many first timers. With food donated by the farms, Party Downtown owner/chefs Tiffany and Mark created a fantastic meal

which everyone enjoyed.  We raised a good amount of money for the Low Income Fund, which will help families in need be able to afford a CSA Share next season. Even if you could not attend the dinner, if you would like to donate to the Low Income Fund, the need is always there and we would welcome your donation!

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This week we have added Sweet Dumpling Squash to your box. Sweet dumpling squash meat cooks up lighter and dryer than most winter squash, and has a sweet, mild flavor which pairs well with nuts, cheese, and dried fruits. Their shape makes these squash great for stuffing the halves with ground meats or grains, cheese, or other vegetables for an eye-catching side dish or meal.

This squash can be hard to peel because of its lobed shape, but luckily the skin is thin and edible, much like delicata squash. It is most often roasted or baked with the skin on, whether it’s cooked whole or split in half. If you’re cooking a whole squash, be sure to pierce the rind in several places with a fork or small knife to release the steam as it cooks. If you’re baking halved pieces, remove the seeds. You can cook it with the hollow side up or down, depending on your recipe.

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You will find Hakurei Turnips in your share this week. Even though they are called turnips, I think they look more like radishes. However, they are white in color and sweeter and milder in taste. Some people also call them salad turnips.

The green parts are edible as well, so do not throw them away. They taste similar to mustard greens and can be served alongside with the turnips. If you are not planning to eat them write away, the best thing to do is to cut the green parts, roll them in paper towels (which keeps them dry), and keep them in the fridge. For the roots, you can place them in a plastic bag and store them in your fridge as well. As long as they are kept sealed, they would be fresh up to a week. The important thing here is to make sure that both the green parts and the turnips are not wet. When you are ready to serve, I give them a through rinse to make sure that they are free of dirt.

There are a lot of things you can do with these vegetables. They are mild in taste, so you can serve them raw, sliced thinly (or in small cubes) and add them in your salads.

You can also cut them in half and sauté them in a large skillet with a little bit of olive oil just until they turn golden brown. You can do the same thing with the green parts and serve them together. However, I recommend cooking them separately.

You can roast them by making a simple olive oil, salt and pepper dressing, coating them with it, and roasting in a 425 degree oven for 10-12 minutes making sure to flip them hallway through the roasting process. I did pick a recipe that roasts them using Miso. However you end up preparing them, I’m sure you’ll enjoy.

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Your Stir Fry mix is a Brassica mix with different types of Mizuna, Kale and Mustard greens. You can eat it raw, adding it to your salads, or you can add it to stir-fries. So spicy and delicious!

We hope you all enjoy your share this week!

Linda and all of your Winter Green Farmers

2019 CSA Share ~ Week #16

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SPECIAL ANNOUNCEMENTS:

For those of you who have an automatic monthly payment scheduled, please check in with the farm office if you have changed your card info, or have moved, so we can have a smooth transition of October payments…..thanks so much!

Half Share Members! We have been having many incidents of the correct number of boxes being delivered to pick up sites, but not enough for members who are set to receive their share. Sleuthing has uncovered that some Half Share members become confused whether it’s their week or not, and take a box whether their name is on the list or not. We request that if you are a Half Share member, and go to your site, and your name is NOT on the list, please do not take a share. Call the farm office and we’ll figure it out. While we can make a mistake, better to remedy that mistake than help to create more to solve. We really appreciate your help with this…if you are confused about  your schedule, please check in with me.

Late Share Members! I am beginning to prepare for the Late Season mailing that will go out in the next week or two….if you would like to receive the Late Season just let us know. by either signing up online, or calling/emailing the farm office!

That’s My Farmer Benefit Dinner! The dinner at Party Downtown is only a week away! We do still have a few seats available. If you haven’t attended before, it’s well work it. The food is amazing,  the company is enjoyable, and it’s all for a great cause!

Monday, September 30th, 6pm at Party Downtown, 64 W. 8th Ave. Get your ticket today!

WHAT’S IN YOUR SHARE TODAY:

  • Pears ~ Red Bartlett
  • Celeriac
  • Swiss Chard
  • Carrots
  • Peppers
  • Corn
  • Onions
  • Leeks

SOME SITES ONLY

  • Eggplant

RECIPES:

Sautéed Celery Root w/Swiss Chard

Celery Root Oven Fries

Potato & Celery Root Rosti

Swiss Chard & Mushroom Galette

Pears, Leek & Cheese Quiche

Caramelized Leek Salad w/Pears & Toasted Walnuts

Greetings from the farm! We’re happy to have a bit of a drying trend this week, and we’re hoping the fields will dry enough to get some crops out of the ground. Meanwhile, some early season colds and flu have been making their way through the crew, so each day the circle has been small, and the crew still standing are giving stellar efforts to get ‘er done! We’re so blessed to have these amazing folks on the farm this season!

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We are so happy to welcome back Mt. Hood Organic Farms pears and share them with you. These pears will need to ripen a bit before eating. Place the ones you would like to ripen in a bowl on your counter for a few days. If you would like them to ripen quickly, place them near a banana or apple, as they give off ethylene gas, which hastens the ripening process.

As some of you may know, Mt. Hood Organic Farms is a family run farm, operated by Brady and John Jacobson, which just happens to be situated in a stunningly beautiful location at the base of Mt. Hood in the Upper Hood River Valley. This valley supplies about 30% of all the winter pears grown in America

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Although the farm dates to the turn of the century (the main farmhouse was build in 1904), John and Brady began working the orchards in 1981. Inspired by European techniques and committed to sustainable land use, the Jacobsons undertook an extensive orchard renovation and transition to organic farming that resulted in full organic certification in 1989—the first farm in the valley to achieve this status. Numerous publications from The Oregonian to The Good Fruit Grower have written articles about the farm, and the BBC and PBS have also interviewed and filmed here.

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As better reflects their view of the importance of the integration of natural landscape and wildlife into their farming practices, and returning to the deeper origins of the organic movement, Brady and John also became certified Biodynamic® growers. They also take pride in selling directly to loyal customers of the farm, as well as to regional and national markets. A portion of their produce is also donated to School Aid®, a program in partnership with local markets.

In 2005, the farm received a legal permit to begin hosting weddings, which take place from Memorial Day weekend until the first weekend in October on Saturdays and Sundays only. The farm, as a wedding venue, is a magical place with its indoor and outdoor options and is loved by photographers for its variety of photo opportunities. The way the event is set up to move through the grounds, with each area having its own special character, is unique to the farm.

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That crazy, celery looking “thing” in your box this week is Celeriac….it is a wonderfully versatile veggie that can be used raw in a salad, cooked as mashed “potatoes” or even added to mashed potatoes, or can be added to soups and stews. In the days of “root cellars”, celeriac enjoyed much more popularity, as it stores so well. You can store it unwashed (we have already washed yours!) in a bag in the fridge. To use, scrub lightly with a brush, peel off the top and bottom and peel with a sharp paring knife, or sturdy veggie peeler. Like apples, celeriac will darken if exposed tot he air for too long. If you don’t plant to cook it immediately, submerge in a bowl of cool water with the juice of one lemon squeezed in.

The leafy green in your box this week is Swiss Chard. Swiss Chard can be used as Kale would be, by removing the greens from the stalk (although the stalk can be used as well) and either sautéing it, or adding it to soups and stews. I especially enjoy it in an egg dish!

We hope you enjoy your celeriac, and the rest of the produce in your share this week, and also hope your week is full of all good things!

Linda and all of your Winter Green Farmers