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



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.


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!


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


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


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!


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.


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.


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



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!


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!


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.


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


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…


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


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.


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

IMG_3721.JPGfields and margins. Bolted brassicas are left in the field to feed these busy critters, showing a care and understanding that makes this farm so special. I have found beautiful metallic green sweat bees (Halictidae), large gangly harvestmen arachnids (Opiliones), and even an inchworm, the horned spanworm, which mimics a spider when disturbed!


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.


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



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!


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


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!


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.


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.


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



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!


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


  • Eggplant


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!


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


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.


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.


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

2019 CSA Share ~ Week #15



Enjoying your CSA share this season and don’t want to see it end? If you haven’t already reserved your Late Season Share, we still have them available. The last 5 weeks of the Late Season will have Winter Squash, Onions, & Potatoes to last through a few more months (I have had members tell me they are using up their last Squash when they sign up for the new season in early Spring!). You’ll also receive crops such as Turnips, Parsnips, Romanesco and Brussel Sprouts….give us a call if you have questions, or would like to secure  your spot in the Late Season!


  • Kale
  • Broccoli
  • Corn
  • Leeks
  • Cauliflower
  • Onions
  • Tomatoes
  • Peppers


  • Eggplant
  • Cherry Tomatoes


Best Broccoli Salad

Cauliflower Fried Rice

Simple Mushroom Broccoli Stir Fry Noodles

Corn & Leek Fritters

Roasted Yam and Kale Salad

Spicy Pomodoro Sauce

Peppers! The peppers have been going crazy and with all of this rain, we thought we had better give them out to you all while we can. If you’re like me, you like peppers every way….fresh and crunchy, sautéed in stir fries, roasted, pickled…here is a recipe that you might like to help you use up this bounty and still have them around for a while…



  • 4 assorted garden peppers (bell or cubanelles work wonderfully)
  • 3 tablespoons olive oil
  • 3/4 cup white wine vinegar
  • 2 tablespoons sugar
  • pinch of salt


  1. Clean peppers by removing stems and seeds. Cut each pepper into chunks or strips. In a large pan, heat oil over low heat and fry the peppers slowly for 15 minutes. Season peppers with salt.
  2. Add white wine vinegar and sugar to pan and bring to a simmer over medium high heat. Let vinegar and sugar mixture dissolve and cook down until reduced a bit. Cook for a few additional minutes. Serve at room temperature with slices of rustic crusty bread.


Rain, rain, rain…..not exactly what we had hoped for so soon.  It’s definitely taking a toll on many of our hot crops, and delaying harvest of many of our Fall crops as well. We had hoped to have Potatoes in the boxes for you this week, with the first of the Leeks, but we just couldn’t get in to harvest while the ground is this wet. We will also have to wait for the ground to dry out to harvest our winter Carrots and Burdock root. We’re all trying really hard to remain positive, and welcome the water, and finding the balance through it all. Hopefully these weather systems will pass, and we can look ahead to some warmer, sunnier weather to come our way.


Kevin and Josh bringing in the Broccoli

The crew has tried really hard to send your veggies as clean as they could, but some things might be a little dirtier than usual…we do always suggest that you wash your veggies before you use them, so this week you might have to clean them a little more thoroughly.

Happy Equinox! This weekend marks the Fall Equinox….it’s not difficult to see the change in season this year! Actually feels like Fall started a week or two ago….won’t be long before we’re all raking leaves and taking a drive to see the Fall colors. Fall also means that we’ll begin harvesting the winter crops…..looking forward to some Winter Squash comforting soups and stews!

Climate Change Awareness: This Friday, September 20th, young people from around the world are leading a massive coordinated strike from school to protest government and business inaction on climate change. It is likely to be one of the largest environmental protests in history.

Greta Thunberg, is an amazing young woman, and the original school striker, who began protesting for climate change last year in weekly protests by skipping school on Friday’s and sitting outside her parliament with signs demanding more action from her government on climate change. She also addressed the 2018 United Nations Climate Change Conference, and her speech was very impressive and profound.


The Global Climate Strike comes just before countries will gather at the United Nations for the Climate Action Summit on September 23. It’s a meeting ahead of the UN General Assembly where countries are supposed to ramp up their ambitions to curb greenhouse gases under the 2015 Paris climate agreement.

Thunberg has become an increasingly influential figurehead and voice for youth climate angst and activism. Since she no longer flies because of the aviation industry’s high carbon emissions, she traveled to the US on a zero-emissions sailboat. After arriving on August 28, spoke before Congress and met with US lawmakers and activists before heading to New York City for the strike and the summit.

The New York strike is expected to attract thousands of people, and parallel strikes in DC, Boston, Seattle, Minneapolis, Miami, Los Angeles, and Denver may, too. But this is truly a global strike and it will be the movement’s largest yet, with 2,500 events scheduled across 150 countries. The 1.1 million students in the city’s public schools have even been excused students to join the strike. Cities across Oregon, from Medford to Eugene and Bend to Seaside, will also host a series of events starting with their own school walkouts Sept. 20.

While many of us can’t just take the day off, we can send our thoughts and gratitude to the young people who are taking a stand on this important issue to save our planet!

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

Linda and all of your Winter Green Farmers


2019 CSA Share ~ Week #14



We are beginning to reserve our Late Season shares…..if you are enjoying the season so far and would like to continue on until the week before Thanksgiving, just get in touch and we’ll add  you to the Late Season membership! With the exception of Portland deliveries, all Late Season deliveries will be on Friday’s beginning October 24th, after the Standard Season ends. Portland deliveries will be on the weekends, at our Saturday PSU and Hollywood Farmers Markets, and on Sunday at our King Farmers Market.


  • Cauliflower
  • Carrots
  • Zucchini
  • Cucumber
  • Onions
  • Tomatoes
  • Peppers
  • Lettuce
  • Corn
  • Cilantro


  • Broccoli
  • Cherry Tomatoes
  • Eggplant


Thai Spicy Eggplant w/Basil

Cauliflower Bread w/Garlic & Herbs

Cauliflower Bolognese

Baked Tomatoes

Roasted Red Peppers & Cherry Tomatoes w/Ricotta

Magic Pickled Carrots

Oh come on!!! This much rain…..this early….it can’t be really happening! I don’t know about you, but I’m not prepared, and neither is the farm! We are scurrying to get the rest of the onions out of the field, and let’s not even talk about the tomatoes! One thing we do know as farmers is that Mother Nature will have her way with us and there isn’t much we can do about it, except try and be prepared for any eventuality. As farmers we learn to take life one day at a time, adjusting our perspective and tasks accordingly. So we don our rain gear and boots and tromp on out to soggy fields to do our best with what the day and the weather present us with. Hopefully sunny outlooks will help to bring sunny weather back into our realm, and dry us out for a bit longer….not ready for Fall yet!


Adelaide lifting a bin of onions almost as big as herself!

Your boxes are lovely today, full of the waning variety of summer crops. Enough corn to host a little dinner party, unless you’re a corn hound, and then maybe just enough for you! It’s so sweet and delicious this year. The crew did their best to weed out any split cherry tomatoes but you might find one or two in your pint. Tomatoes do not like the rain and cool temps and tend to begin splitting after a few days of exposure.


Hayley getting her workout lifting the boxes this week…they’re heavy!

I want to remind you that the That’s My Farmer fundraising dinner is coming up the end of September. If you’ve attended before, you already know what a fantastic event this is, and how delicious the menu is. If you haven’t attended before, you might want to give it a try this year! Not only is it a wonderful fundraiser to raise funds for the Low Income Fund that the participating farmers use to help families in need receive healthy, organic produce, but it’s an awesome way to eat locally grown food, prepared by some of the best chef’s in town. Tiffany and Mark of Party Downtown always go way beyond in creating a fabulous menu with the meat and veggies donated by the farmers, and we have a lot of fun as well. The event is Monday, September 30th at 6pm at the Party Downtown location on 8th Ave. If you wold like to reserve a seat you can send your reservation to Winter Green Farm or call the farm office at 541-935-1920.

We hope that you have a wonderful week ahead and enjoy your CSA Share this week!

Linda and all of your Winter Green Farmers



2019 CSA Share ~ Week #13


“I think preparing food and feeding people brings nourishment not only to our bodies but to our spirits. Feeding people is a way of loving them, in the same way that feeding ourselves is a way of honoring our own createdness and fragility.”
Shauna Niequist, Bittersweet: Thoughts on Change, Grace, and Learning the Hard Way


Tomatoes! We have a surplus of tomatoes right now, so if you would like to order a flat, just let us know. We are offering 15# flats for $34.

Beef or Lamb Shares! We have sold out of our hamburger only Beef shares, but we have plenty of the mixed cuts to offer. If you would like to have the info for either the Beef or the Lamb, call/email the office at 541-935-1920 or folks@wintergreenfarm.com


  • Corn
  • Carrots
  • Lettuce ~ Curly Romaine
  • Zucchini
  • Cucumbers
  • Cauliflower
  • Eggplant
  • Peppers
  • Tomatoes
  • Onions
  • Cherry Tomatoes


  • Beets
  • Broccoli


Chilled Coconut Corn Soup

Fresh Corn Carbonara

Spicy Eggplant & Cauliflower w/Basil

Cauliflower Cake

Herb Crusted Cauliflower Steaks w/Beans & Tomatoes

Roasted Eggplant w/Miso & Sesame Seeds

September! As I sit writing this today, I am enjoying the beautiful view outside my window. The sun is shining, the sky is the bluest, and I’m in full denial that Fall is just weeks away. Yes, the leaves are changing, and falling, the temps are dropping at night, and the sun is rising later, and setting earlier, kids going back to school. Still….denial to the bitter end. I love the warm summer months so much, planting, harvesting, watching things grow. I know there is a time to every season, and welcome them all joyously, but summer is my favorite, and I’m always a bit sad to watch it fading….

We have Corn!! So happy to be putting the first ears in your boxes this week, and there will be more to come. There is something so mystical and magical about corn and it’s been revered in so many cultures since the beginning of agriculture.

IMG_3565Botanically known as Zea mays, all varieties of corn are grass, belonging to the gramineae family, along with wheat, oats, and rye. Corn, often referred to as maize, is one of the ancient staples. The grain is believed to have been domesticated from teosinte, a wild grass that grew in central America. Dried fossil cores, drilled from below Mexico City, have been found to contain corn pollen grains determined to be over 80,000 years old! The original corn was different than the corn of today, as Mesoamerican tribes improved the grain by systematically selecting desired traits.

The name corn evolved from Indo-European words. The Germans used the word “korn”, meaning cereal grain, and the Latin term “granum” meant edible grass. The word “maize” was from the Taino people, who populated the Northern Antilles. It was transmutated from their word “Mahis”, which meant “Source of Life”. They inhabited the island of San Salvador, where it is believed Christopher Columbus first landed. They gave him the corn to take home to Spain. Corn was so important to the Pueblo tribes of the Southwest that it was considered one of the Three Sacred Sisters, along with squash and beans. Native American cultures are rich with stories involving corn. The early settlers would not have survived had it not been for the introduction of corn to them by the native peoples. It became so important, they used it not only for food, but for their currency and trade.

The corn crop dominates American agriculture, doubling any other crop. Seventy to eighty million US acres are planted annually, with over a $30 million value. This humble kernel finds its way into your life in many different ways, as edible and inedible products. Besides the wonderful, sweet summer vegetable that we all love, corn is made into rubber, plastic that degrades, a fuel called ethanol, clothing (rayon), paper, and so much more. It is one of our chief exports, and a major livestock feed source.

Even though much of the nutrition has been sacrificed through the years in search of sweetness, corn still offers a significant amount of Vitamins A, B-complex, phosphorous, and potassium, along with vegetable protein. Corn, combined with most beans or a dairy source, forms a complete protein, and is an excellent source of complex carbohydrates. What would a summer BBQ be without a few ears of steaming, buttered corn!

Fun Corn Facts:

  • Corn is a type of grass and the number of rows on a kernel is almost always an even number. The average ear of corn has sixteen rows and a total of 800 kernels.
  • Corn is actually the flower of the plant. Corn silk must be pollinated in order for corn kernels to grow. There is one silk strand for each kernel on the cob.
  • Seventy-five percent of all items found in grocery stores contain corn or come from animals who were fed on corn.
  • How much does a pirate pay for corn? Why, a buccaneer of course!

Hope you all enjoy your veggies this week!

Linda and all of  your Winter Green Farmers