2017 CSA ~ Week 19 Last Share of the Standard Season!




Saturday, October 14th                                                                                                                   Noon to 3pm                                                                                                                                          Share a Potluck from Noon to 1pm                                                                                            (please bring a dish to share if you would like to eat with everyone!)                             Hayrides will begin at 1pm, along with the rest of the festivities ~ faceprinting, cider pressing, crafts for the kids and of course you will head down to the field to grab your pumpkin!


Please bring any stray CSA boxes that have made their way to your homes back to your delivery site! Each season we have to replace lost boxes and at $8 each, that adds up…thanks so much for your help with this!


  • Apples ~ Jonagold or Gala
  • Potatoes
  • Leeks
  • Celeriac
  • Onions
  • Kale
  • Fennel
  • Carrots
  • Turnips
  • Parsnips
  • Sweet Peppers
  • Pie Pumpkin


  • Cauliflower


Roasted Parsnip Bread Pudding

Celeriac & Kale Soup

Tahini Celeriac Potato Salad

Garlic & Herb Celeriac Fries

Celeriac & Parsnip “Mashed Potatoes”

Roasted Fennel w/Parmesan

Baked Stuffed Pumpkin

Welcome to Week 19 and the final Standard Season delivery of the year! Seems like it all went so fast this year and it’s always bittersweet to be packing  your last share. While some of you may be continuing on with the Late Shares (I do have a couple of shares left if you have been meaning to reserve one, but just haven’t),  we would like to offer our deepest gratitude to you all for choosing Winter Green Farm this year. We know there are lots of options out there and we greatly appreciate you recognizing our passion for growing the healthiest food we can, in the most sustainable way we can…not only for the health of your bodies, but to protect and honor Mother Earth. Together we can accomplish both goals! Thank  you so much for sharing this season with us and we hope to have the honor of feeding you and your families in the new season.


Jesse and Kiegan sorting carrots for wholesale orders.

It’s definitely been frosty in the morning on the farm, and even though we’re beginning at 7:30am now, it still takes a while for the sun to come over the hill and warm things up. Several times the greens have been too frosty to harvest early and we have to start with other tasks, such as sorting and bagging wholesale carrots, which is something we will be doing through out much of the winter, along with burdock wholesale orders. We’ve been blessed with the sun shining brightly and it’s fun to watch the assortment of sweaters, coats and hats that line the trucks and every available space, as the day heats up.


Celeriac Root

This last box of the Standard Season is going to be a doozy! Full of wonderful fall roots and greens. That alien looking orb is a Celeriac Root. It’s crazy looking but one of the most versatile veggies…you can make a salad with it, toss it into soups and stews, mash it with potatoes or parsnips, or cut it up to include in a root bake. I’ve included some recipes but experiment and I’m sure you’ll come to love it as much as we do.

The Pie Pumpkin in your box is just the right size for a pumpkin pie or two….just cut it in half, and roast on a cookie sheet, with a little bit of water, at about 350 degrees until its soft to the touch. Then scoop out the inside and use it as the puree for your favorite pie recipe.


Elmira Elementary Students have to carry their own pumpkins from the field!

This week we welcomed the Elmira Elementary 1st and 2nd grade students on the farm to pick up their pumpkins that they planted in the Spring. We enjoy sharing the Pumpkin Project with our local elementary school….going to the school in the Spring to plant pumpkin seeds, welcoming the students to the farm to plant the young seedlings, and then hosting them in the fall when the pumpkins are matured. They seem to enjoy the visit as much as we do, as they choose their favorite pumpkin and munch on strawberries on the walk back up the hill to the barns.


Farm dog Pete entertains the students in the pumpkin field.

As we say goodbye to many of you for this season, we wish you a wonderful fall and winter….let’s hope Mother Nature is kind to us this winter, bringing just enough rain, a little snow to play in and lots of opportunities to share time with those we love and cherish. Stay well, stay warm and may your lives be filled with love and happiness!

Hope to see  you next week at the Harvest Celebration, and if not, hope to share our food with you once again in the 2018 season!

Many Blessings,

Linda and all of  your Winter Green Farmers

2017 CSA ~ Week 18



For those of you participating in the Standard 19 week season, next week will be your last share! We do still have a few of the Late Shares still available, so if you would like to continue on with delicious goodness, until the week before Thanksgiving, just let us know!

If any of the CSA bins have made their way home to your house, please round them up and bring them back to your delivery location next week. The more bins that are returned, the fewer we need to replace next year and at a cost of $8/bin, it surely adds up! We really appreciate  your help with this.


If  you would like to reserve a share of the organic grass fed beef, please let us know as the shares are going quickly now. Let me know if you would like to receive the info or check out the current information on our website.


Come join us as we celebrate the end of the Standard Season with our annual Fall Harvest Celebration…..

Saturday, October 14th                                                                                                                    Noon to 3pm                                                                                                                                       Start with a Potluck – bring your favorite potluck dish to share                                      Hayrides, Faceprinting, Apple Cider Pressing, Pumpkins                                                       Come celebrate the end of the season with us!


  • Potatoes
  • Leeks
  • Winter Squash ~ Delicata
  • Napa Cabbage
  • Kale ~ Winter Bor
  • Carrots
  • Turnips
  • Yellow Onions
  • Sweet Peppers
  • Radishes
  • Apples ~ Gala


  • Cauliflower


Julia Child’s Potato-Leek Soup

Turnip & Kale Gratin

Turnips w/ Roasted Garlic Goat Cheese & Sesame

Sweet & Sour Roasted Napa Cabbage Recipes

Julienned Carrot & Kale Salad

Roasted Apple & Butternut Squash Puree

Glorious weather! While I’m not ready for Fall, mainly because I know what comes afterwards, I sure do love this change of season. Love the brilliant sunshine and the cooler temps, and the colors…oh, the colors! The change of season also means change of veggies! Happy to see the fall crops going into your shares this week….time for soups!



Last week we were blessed with a wonderful harvest of our wholesale crops of Burdock and Carrots, and the cooler is filled with totes upon totes of roots. The musky scent of the Burdock fills the air, such a medicinal healing smell. While some might consider it a pesky, prickly weed, there are many folks who anxiously await this time of year so they


Andrea and Jordan working on the Burdock order

can begin to cook and make healing potions with this powerful root. Burdock is a tonic that heals gently, but surely. It is one of those ancient healers with many properties, such as antibacterial, anti-inflammation, anti-tumor, anti-fungal, as a diuretic. It is a liver tonic, aids with digestive issues and can help to heal skin maladies such as psoriasis and eczema. You can eat it in stir-fries and soups, or use as a tea or tincture. Another cool fact about Burdock is that the bristly seed pods were the inspiration for velcro! Give it a try some time….


Napa Cabbage will make an appearance in your share this week..another amazingly versatile vegetable, Napa Cabbage is a main ingredient in Kim-Chi recipes, and goes well into stir-fries, slaws and is great for cabbage rolls with rice or ground beef inside.


Andrea washing the carrots

Potatoes and Leeks are partnering up in the box this week and you’ll find a recipe for Potatoe Leek soup….this one does use cream but there are so many versions! Hopefully this one will suit your fancy but if not, and you have one that you love, please do share with us that does.


Josh bagging up the potatoes for you today!

This time of year also brings about the end of the season for many of our crew. In the next couple of weeks, many of them will depart to explore new options, go back to school or travel….those of us that stay behind will continue on with the harvest and button down the farm for the winter when the time comes.


The crew making your leeks pretty

We hope that you all enjoy your week ahead and your veggies this week!

Linda and all of your Winter Green Farmers





2017 CSA ~ Week 17



Fall Harvest Celebration


Our annual Fall Harvest Celebration will be held on Saturday, October 14th this  year, from Noon to 3pm. We’ll start off with a Potluck to share, and then begin hayrides around the farm. Elizabeth Lutz will join us once again for some amazing faceprinting, we’ll be pressing fresh apple cider and have some crafts for the kids to enjoy. Come join us as well celebrate the season!

Women space Vigil for Victims and Survivors of Intimate Partner Violence

As  you know, Winter Green Farm supports the Womenspace Transitional Program each season with donations of healthy food each week, to nourish the families who are transitioning from violent home situations. On Sunday, October 1st, the Womenspace Program would like you to join in remembering victims, standing up for survivors, and fighting for a safe community. Community members of all ages and genders are invited to attend a vigil in support of victims and survivors of intimate partner violence. The event will be held at the Wayne Morse Free Speech Plaza in downtown Eugene from 6:00-7:00pm. The vigil will include live music and speeches from community leaders, and will conclude after a ribbon ceremony to recognize different forms of abuse survived in our community, to celebrate survivors who have overcome abuse, and remember those victims who were not as fortunate.


  • Leeks
  • Stir Fry Mix
  • Pac Choi
  • Carrots
  • Red onion
  • Yellow onion
  • Broccoli
  • Pears
  • Winter Squash ~ Festival and Orange Kabocha
  • Sweet Peppers
  • Lettuce


  • Eggplant
  • Cauliflower


Festival Squash

Kabocha Squash & Goat Cheese Toast

Kabocha Squash Pie w/Spiced Crust

Leek & Olive Tart w/Two Cheeses

Cock-a-Leekie Pie

Sesame Pac Choi


Celeriac root almost ready to harvest

It has been cloudy on the farm today, and my brain was feeling a bit muddled after the morning tasks of email, phone msgs. and counting market tills….I thought I would take a little walk about down to the fields for inspiration for today’s blog. It’s always a wonder to me this time of year, as to how the season has seemingly passed so quickly….watching


Sunflowers that brought such beauty to the field, now forage for the birds for winter sustenance

the fields change from spring crops, to summer abundance, to fall mainstays. Maybe the season seems to pass so quickly because, as farmers, you always need to be several weeks ahead in your mind and tasks, preparing for crops that will need to be planted, tilling for winter cover crops, knowing what will be in the box 3 weeks down the line.


Wild Rose Hips will provide nourishment for the critters during the cold winter months

As I walked among the winter crops yet to be harvested, I felt comforted to see that the brown, bone dry fields and riparian areas were already beginning to green. Little sprouts of grass and foliage were responding to the week of rain that occurred after such a long period without much moisture and with intense heat. I pondered all of the critters


Acorns in abundance in the oak grove, making for happy foraging squirrels!

who would be feasting on what nature provides spontaneously for them this time of year, marveling at natures ability to adapt so well time and time again. There are so many lessons nature can teach us if we only take a moment to listen and learn……


There are so many new vegetables in your box this week…..Leeks, Pac Choi,, Stir Fry Mix! The Stir Fry Mix gives the opportunity for quite a variety of dishes…..you can stir fry it with other veggies and serve over rice or quinoa….you can toss it into your soup or stew….sauteed with onions and eggs for breakfast. There are a few types of kale, tat soi, misuma and red lace mustard, along with a few other varieties, in the mix.

This week’s Winter Squash is the Orange Kabocha. Tuesday delivery folks will also receive a Festival Squash, as Friday folks received theirs last week. The Festival looks like a lighter, striped Acorn Squash, and tastes a lot like a Delicata. The Orange Kabocha is very sweet and has a fluffy, chestnut-texture that’s similar to a sweet potato crossed with a pumpkin. It is used widely in Asia, especially Japan and Korea, where it is fried into tempura, stewed, or even used in desserts. Food anthropologists have determined that the squashes originated in Mesoamerica and were then brought to Asia by the Portuguese. Full of beta carotene, iron, vitamins, and other good stuff, kabocha is also extremely good for you.


Miles of irrigation pipe slowly coming out of the fields as the rains return.

On the farm, we see and welcome the changes in the season….crops are harvested,  fields are tilled anew for winter cover crops, the temperature changes, the light changes, and we all change with it, either dreaming of days to come when life slows down a bit, planning winter travels, welcoming the time to be inside near a warm fire, and within ourselves to ponder the season, and whats to come….we  hope you all have a lovely week ahead, and enjoy your veggies!

Linda and all of the Winter Green Farmers


2017 CSA ~ Week 16



LATE SEASON! I’m beginning to prepare the mailing to members who are participating in the Late Season this year…..please let me know if you have moved since you signed up so I can get your corrected address into our database before I send out the mailing.

If  you have not reserved a Late Season share (5 extended weeks of delivery after the Standard Season, beginning October 20th and continuing up to the week before Thanksgiving) and you would like to do so, just call/email the farm office.

PEARS! You will find Pears in your share this week…either Red or Green Bartlett. These will need to sit on your counter or windowsill for a couple of days (or be placed in a paper sack) to reach full maturity. The pear should yield to gentle pressure if it is fully ripe and ready to eat.


  • Red Kuri Squash
  • Swiss Chard
  • Sweet Peppers
  • Carrots
  • Tomatoes
  • Lettuce
  • Eggplant
  • Red Onion
  • Yellow Onion
  • Pears – Red or Green Bartlett


  • Cauliflower
  • Broccoli
  • Zucchini


Pickled Red Onions

Roasted Pears and Red Onions

Red Kuri Squash Soup

Sweet & Spicy Red Kuri Squash Bowl

Maple Cheesecake w/Roasted Pears

Grilled Eggplant and Greens w/Spiced Yogurt


Welcome to Week 16 of your CSA Season! These last 4 weeks of the Standard Season will begin to show that Fall is upon us….as if the cool rains today aren’t indication enough! While we welcome the rains for so many reasons, we will surely be saying goodbye to the warmth loving veggies that do not flourish in cool wet climates. Tomatoes will surely decline, as they absorb the moisture and begin to split and burst….other crops will begin to decline as well, such as the zucchini, cucumbers and eggplant. Our Strawberries should keep producing for a while longer. Hopefully they can withstand the moisture.

We will have lots of new goodies to fill  your boxes with though! Winter Squash will begin to make their appearance, as will turnips and parsnips, more potatoes, fennel, celeriac….and this week Pears!


We are working once again with Mt. Hood Organics, an organic, biodynamic farm in Mt. Hood. In this weeks share you will find either Red or Green Bartlett’s or a mixture of them. Pears are typically harvested unripe and then will need to ripen off the tree. A pear ripens from the inside out, so you can check for ripeness at the thinner stem end. The flesh should yield to gentle pressure. When completely ripe, store in the refrigerator and eat within 2-3 days.

You will also see the first of your Winter Squash…..a Red Kuri variety. The Red Kuri squash, botanically classified as part of the Cucurbita maxima family, is also known as Climbing Onion squash, Hokkaido squash, Uchiki Kuri squash in its place of origin (Japan), and Potimarron squash in France. It is a hubbard type squash and sometimes is also referred to as a baby red hubbard type since its appearance is like that of a petite hubbard. The word “kuru” translates to mean chestnut in Japanese, the main flavor profile found in the Red Kuri squash. Red Kuri squash is a good source of vitamin A and vitamin C as well as potassium and iron.


This week will also bring our Autumnal Equinox on Friday, set to occur at 1:02 pm on September 22nd, officially the first day of Autumn. Unlike an event such as New Year’s midnight, which follows the clock around the time zones, equinoxes happen at the same moment everywhere. While the September equinox usually occurs on September 22 or 23, it can very rarely fall on September 21 or September 24. A September 21 equinox has not happened since 1000 CE. (Thanks to Treehugger.com for the info!)

However, in the 21st century, it will happen twice – in 2092 and 2096. The last September 24 equinox occurred in 1931, the next one will take place in 2303. The equinox dates vary because of the difference between how the Gregorian calendar defines a year (365 days) and the time it actually takes for Earth to complete its orbit around the Sun (about 365 and 1/4 days).

This means that each September equinox occurs about 6 hours later than the previous year’s September Equinox. This eventually moves the date by a day.

The autumnal equinox happens the moment the sun crosses the celestial equator, which is an imaginary line in the sky that corresponds to Earth’s equator. (Old Farmer’s Almanac describes it as a plane of Earth’s equator projected out onto the sphere.) Every year this occurs on September 22, 23, or 24 in the northern hemisphere.

From hereon, nights are longer than days and days continue to get shorter until December, when the light will begin its slow climb back to long summer days. Winter solstice is technically the shortest day of the year, while the summer solstice in June boasts the most sunlight. Hence, the four seasons, as illustrated below.

Seasons Because it takes the Earth around 365.25 days to orbit the Sun – and why we have a leap year every 4 years – the precise time of the equinoxes varies from year to year, usually happening around six hours later on successive years. On leap years, the date jumps back an entire day.

“Equinox” comes from the Latin words “equi” meaning “equal” and “nox” meaning “night.” This implies that there will be equal amounts of daylight and darkness, however such is not exactly the case.

As for the other celestial orb we obsess on, the full moon near the autumnal equinox is called the Harvest Moon, for the luminosity that affords farmers the ability to work late. It’s also been called the Full Corn Moon (see: Full moon names and what they mean). The Harvest Moon is usually associated with the September full moon, but this year, the September full moon occurred September 5-6. Since the October full moon does her magic on October 5, it will be closer to the equinox and thus officially takes the Harvest Moon title.

Hope you all have a wonderful week and enjoy the celestial happenings….and of course your veggies!

Linda and all of  your Winter Green Farmers

2017 CSA ~ Week 15



Yes, it’s finally time…we now have bulk flats of tomatoes to offer. We have mixed flat of slicing tomatoes, Beefsteak and Early Girl. Great for salsa, sauce or canning. The flats are 20# and the cost is $30/flat. Call/email if you would like to reserve a flat and we’ll deliver it along with your  next CSA share.

Two Puns A Day Perpetual Calendar

Putting out a “plug” for member Paul Frishkoff’s new, and as he says his “most ambitious” book! The title is Two Pun’s a Day, and it’s a perpetual calendar book.

Do you celebrate Ballpoint Pen Day? How about Particularly Preposterous Packaging Day? Elicit guffaws among your family and friends from January to December with this perpetual calendar, which pairs original puns with a full year’s worth of strange and wonderous holidays.

Dr. Chuckle’s second book of humorous wordplay will tickle your “punny” bone – but take heed: Dr. Chuckle prescribes a two-pun-per-day maximum. Exceeding this limit may cause serious side effects, including, but not limited to: increased ditziness; pleasure headaches; barred stools, swollen knows and billiards secretions. You have been warned! You can find this book on Amazon!



  • Corn
  • Tomatoes
  • Red Kale
  • Lettuce
  • Sweet Peppers
  • Onions
  • Carrots


  • Eggplant
  • Zucchini


Corn! More corn that you can eat? Try freezing it….you can do the blanch and freeze method, or you can simply freeze it in the husk! To do so, just place the corn, in the husk, directly in the freezer, in single layers, for 48 hours. Then place it in plastic zip loc bags…will keep up to 6 months this way. When ready to eat, simply remove from freezer, let defrost a bit, tear off the husk and cook as usual, or add to stews, stir fries or soups.

Too many tomatoes! You can freeze those whole as well….I just take out the core, without disturbing the tomato too much, and then put them into zip loc bags and put those in the freezer as well….then when you need some tomatoes for a recipe, you can take out as many or as few as you need. Either defrost them, or toss them whole into soups, stews or a crockpot recipe!

Nantucket Corn Pudding

Zucchini Corn Cakes

Spicy Tuscan Kale & Ricotta Grandma Pie

Spaghetti Aglio e Olio w/lots of Kale

Sweet Peppers w/Pasta

No-Bake Summer Lasagna

Hard to believe it’s Week 15 already….where did the summer go? It’s that time of year when we begin to say goodbye to some of our favorite summer crops….this will be the last week for zucchini, and the cucumbers are already finished. The tomatoes are bountiful and we’re excited to have lots to add to your share this week! We’ve also begun harvesting our carrot crop for our wholesale markets, and beets are soon to come!


Chad using the tote dumper to wash carrots in our barrel washer

It’s a beautiful day on the farm this morning, with clear, crisp blue skies, and abundant sunshine….a little on the warm side, but we’re not complaining as we know it’s a short matter of time before the temps begin to cool down for Fall. The smoke began to roll in mid morning, but seems to have dissipated..for now. Still feeling for our neighbors who are continuing to live day to day with fires all around…so many natural disasters happening all over the globe right now, and we should feel blessed to be in a place that has not directly been effected as yet. The little island of St. John, in the US Virgin Islands that I called home for 15 years, has been severely impacted by Hurricane Irma, as was many of the Caribbean communities. Having lived through a hurricane or two, the memories of the aftermath come roaring back to life when I see photos of the destruction. I know Houston is reeling from the massive task of cleanup and rebuilding ahead as well. Any help we can send their way in the days ahead will be greatly appreciated. We can, at the very least, send our thoughts and prayers to them in the times ahead.


Menu for the 2017 That’s My Farmer Benefit Dinner at Party Downtown

Speaking of helping those in need, I attended the 2nd annual That’s My Farmer Benefit Dinner last night at the Party Downtown restaurant in downtown Eugene. That’s My Farmer, as many of you may remember, is the annual event that has been held at the First United Methodist Church for the last 17 years…in fact this year is the first time the event was not held there. Pastor John Pitney organized the event back when “eating local” was not a common phrase. He brought together the Eugene faith groups and the local farmers, and helped to introduce Community Supported Agriculture to the Eugene community, as well as raise awareness about where our food comes from and how to learn how to eat from within a hundred miles of where  you live.


Shaved Squash Parm with mint. All of the food for the dinner was donated by the CSA Farmers ~ Winter Green Farm, Good Food Easy, Camas Swale Farm, Turnip the Beet, Ruby and Amber’s Organic Oasis, Deck Family Farm, & Laughing Stock Farm

The event was also a fundraiser, and that is how this benefit dinner continues to support the group. The That’s My Farmer event had a sliding scale entry fee, and all of the proceeds went into a Low Income Fund. That fund was then shared with the attending CSA farmers, who then shared the funds with members of their farm who were in need of assistance. The benefit at Party Downtown will continue on with the tradition.


Lambchetta and Eggplant dirty rice

Mark and Tiffany, owners and chefs at Party Downtown, will donate  much of the proceeds from the 60 person dinner to the Low Income Fund. All of the food being prepared for the dinner was donated by the participating farms. If you missed the opportunity to participate in the dinner this year, don’t worry….we’ll let you know when


Sold out crowd ready to enjoy a fabulous meal, for a great cause!

the next one is scheduled. We’re hoping to host another That’s My Farmer 2018 Spring event as well. Maybe these pictures of the delicious food will entice you to attend!

We hope that you all have a lovely week ahead, and glad our veggies can be a part of it!

Linda and all of your Winter Green Farmers



2017 CSA ~ Week 14



GREEN BEANS! We are all finished in the green bean plantings, so you are welcome to come this week again to do some gleaning….the patch will be open to you through Thursday, and then we will be tilling in the plants to make room for our cover crop planting. You can come to the farm between 3-7pm. Refer to last week’s blog for directions on where the planting is, and parking if you drive down to the field.

Member Wesley Voth came out to glean last week and  wrote in ….I enjoyed what he wrote so much, I thought I would share his musings with you all:

Thank you so much for the opportunity to glean the green beans, which I did Friday afternoon. I was alone out there from about 3 pm to 5:30. I picked 2 Trader Joes bags full; among the mature beans it was possible to find plenty of the young and tender ones. Can you tell me the name of the variety (new to me)? While I was there I helped myself to lamb’s quarter and purslane growing among the bean plants. 

The smell of the bean field brought back memories of my first experiences picking beans–I picked Blue Lake pole beans commercially from the summer of 1960 when I was 8. Of all the crops I picked as a farmworker—strawberries, raspberries, currants, blackcaps, cherries, pickling cucumbers, tomatoes, peppers, sweet corn, apples, & various squash, I liked beans the best. The pay was 2 and a half cents a pound, with a half cent a pound bonus if you worked the whole season. We picked into 5 gallon metal buckets, dumping these into cloth flour sacks that held about 40 pounds. These were carried or dragged to the scale and cardboard tickets with our names on them would be punched to show the poundage. On a good day, and after a couple of years, I could pick 200 pounds a day–$5. First I worked on a farm east of Corvallis, riding my bike from our home on Kings Road. One season I worked on a farm in Monroe, riding a picker bus; I think the incentive was being paid in cash at the end of every day instead of waiting for a check at the end of the season. We moved to Newberg the summer I was 14, and there a farmer offered me a dollar an hour to carry bags to the scale, then to move irrigation pipe. From then until the end of college and moving to other work, I did most every Willamette Valley farm job imaginable: bucked hay, drove tractor, hoed, ran a farm stand, drove picker bus and field bossed crews of pickers, dug outhouses. Top pay by the time I finished was $2/hour (minimum wage at the time was $3.75) but I could work 70 hour weeks (5 12s + 10 on Saturday—moved pipe 6am/6pm Sundays but didn’t get paid because it was Sunday, a weird kind of Quaker logic). I loved it all. Thanks again. 

Wesley Voth

BEEF! Winter Green Farm beef is now available…if you would like the information about this years offering, or would like to reserve a share just contact the farm office.

STRAWBERRIES! The strawberries are in a lull right now, so that is why I have been filling your orders for flats slowly….if you have been waiting for a flat, rest assured that it will come soon! We expect another flush in a couple weeks, but I am filling orders from the few flats we are harvesting each day. Thanks so much for your patience!


  • Corn
  • Sweet Peppers
  • Cilantro
  • Cucumbers
  • Tomatoes
  • Lettuce
  • Zucchini
  • Collards
  • jalapeno
  • Carrots
  • Onions


  • Eggplant
  • Cherry Tomatoes


Eggplant Parmesan Rollatini

Eggplant Pasta Salad

Sautéed Collard Greens w/Garlic

Collard Greens w/Raisins

Sweet Corn & Ricotta Ravioli

Corn & Zucchini Salad w/Feta


Happy Labor Day! As I write this blog on Monday, it won’t be labor day when you read it, but I wanted to share the sentiment. We are laboring today, while I hope most of  you are enjoying a day off. We are fairly inundated with smoke here and it’s just not pleasant, to say the least. Many of the crew are wearing masks to protect themselves while working


outside but it still stings the eyes and creates of feeling of heaviness, weariness. We can only imagine what those who are even closer to the actual fires are experiencing….our thoughts and prayers for their well being are with them all!


Last week the crew was busy preparing the new strawberry beds for planting. The field has been worked and composted, the drip tape and ground cloth have been applied and the strawberry starts have arrived….guess what we’ll be doing this week?? You guessed it! Wednesday much of the day will be spent putting these lovely new starts in the ground for next years harvest. Last week we also harvested over 20,000 onions for Late Shares and wholesale, and this week we’ll be harvesting carrots…lots and lots of them!


We are fast approaching the end of the Standard Season and will begin with Late Season deliveries on October 20th. We do still have some Late Season shares available and I thought I might entice those of you who have not reserved a Late Season share with some peeks at some of the winter crops ahead, sizing up nicely…..if you feel inspired to continue on with  your CSA share through the week before Thanksgiving, just call/email the farm office to reserve your spot!



Festival Squash


Delicious Delicata Squash


Orange Kabocha Squash



FEATURE VEGETABLE:When I first started on the farm, writing the “box notes” as we used to call them, when they were the paper version, we used to feature a vegetable each week. I have been looking through the archives and thought I would revive some of that old info….will be a repeat for those of you who have been members for many years, but some of you newer members might enjoy the info….

Our feature vegetable this week is the Tomato! A member of the nightshade family, Solanum lycopersicum is one of the most awaited summer delights. Technically a fruit, many cultures consider it a vegetable, and use it as a main course in their cooking.

Originally thought to be brought from the highlands of the west coast of South America, the tomato was distributed throughout their colonies by the Spanish Conquistadors. They introduced it to the Caribbean, the Philippines, and from there, it migrated to Southeast Asia, and to the entire Asian continent.

Popularity grew slowly, due to the belief that the plant and fruit were poisonous. It was grown as a decorative plant, until the peasant classes discovered that it could be eaten when more desirable food was scarce. It grew easily in the Mediterranean countries, and the earliest discovered cookbook with tomato recipes was in Naples, in 1692. By mid 18th century, they were cultivated on many southern plantations, probably introduced from the Caribbean. It is also said that the tomato became popular in France during the French Revolution, because the revolutionaries’ color was red, and they were told to eat food that was red as a show of loyalty.

Today tomatoes are used in a wide variety of culinary applications, from salsa and pizza, to garnish and pasta sauces, and let’s not forget the American institution….Ketchup!     You have all of the fixings for more salsa in your boxes this week, so hope you enjoy!

Linda and all of the Winter Green farmers

2017 CSA ~ Week 13




We have a gleaning opportunity for members…if you love green beans, you can come to the farm this week to do some gleaning. We will open the field to members from 3-7pm this week….bring your baskets and fill them up with green goodness! In case you arrive and there aren’t any crew around to help you, I’ve drawn a little map to show you where to go! If you drive down, please park along the edge of the field on the right side so the road is clear….when you’re finished, you can drive a little further on the dirt road and there will be a place to turn around by the outhouse. Please only pick from the yellow flagged rows to the South…we are still harvesting from the rows to the North. Enjoy!



The Overbaugh family is proud to offer their Lamb shares again this season and they are taking reservations now. All of their sheep are hair sheep, Katahdins and Katahdin Dorper crosses. Hair sheep shed their fleeces in the spring and they do not produce lanolin, which gives lamb its traditional musky flavor. Their lamb meat is milder that traditional lamb, tender and delicious. All of the flock is grass fed and finished. This makes their meat high in omega fatty acids and since they are not given grain, their meat is healthier for you. Please call/email the farm office if you would like to receive the info.



Porter Overbaugh “wrangling” his melons

Porter Overbaugh has grown another fabulous crop of delicious melons! He has red watermelon, orange watermelon and cantaloupe, and I can attest that they are sweet and delicious! You can order them to have them brought along with your CSA Share…the cost is $1.50/lb.


  • Corn
  • Carrots
  • Swiss Chard
  • Cucumbers
  • Zucchini
  • Lettuce
  • Red Onion
  • Broccoli
  • Tomatoes


  • Eggplant
  • Cherry Tomatoes
  • Sweet Peppers


Raw Corn & Zucchini Salad

Quick Pickled Corn

Corn Fritters

Bucatini w/Swiss Chard & Garlicky Breadcrumbs

Herb, Chard & Feta Soup

Parmesan Roasted Carrots


Between the fire down on the coast in Brookings, the fire in Mt. Jefferson Wilderness, and the fire out in Lowell, there was no escaping the smoke today. Usually we are fortunate to have the coast breezes to blow away the smoke, but not this week. Sure makes you appreciate what the folks who live even closer to the raging fires are experiencing….our thoughts are with them while we worked through the day, feeling like we smoked a whole pack of non filter cigarettes!


I spent part of the morning attending the first Wellness Fair for the Fern Ridge teachers, at Elmira High School, in the brand new auxiliary gymnasium! Both my son and daughter, as well as the farm kid’s,  attended Elmira High School and it was quite a surprise to see all of the upgrades and changes that occurred there this year. It was a pleasure to share our information about our farm and CSA program with our local audience…I’m still amazed at how many people don’t know about our farm, even though it’s been here feeding the community since 1980! I saw a few familiar faces and met many of the new teachers who will begin their new year next week. Best of luck to you all!


Kiegan and Jesse emerging from the corn field, packs laden with fruit

CORN! The corn is on with a vengeance and you will all be receiving it in your boxes this week….it is so yummy! I went out to visit the harvest crew, and am continually impressed with the corn harvest. They wear these packs on their backs, and disappear into the corn field, only to emerge a short time later, laden with their packs full of corn ears! They are so heavy, and yet they make it look so easy.


Chad unloading his corn pack into the waiting tote

Once the packs are filled with the gorgeous, bulbous ears, the packs are lifted onto the back of the harvest truck (no easy feat!), and the ears are unloaded and counted into a tote.


Keegan, Chad and Jesse heading back out into the corn field

Then, out they go once again….thousands of ears are  harvested to provide the CSA members with their share, and to bring to our market stands. In this heat and smoke, the crew looked a bit down trodden, but kept marching on…..we are so lucky to have such wonderful team members!

We  hope that you all enjoy the week ahead, which for many of you will be the last week of summer vacation before school begins after Labor Day. We’re glad our food can be


We planted a row of sunflowers this season and the bees are loving them!

a part of it all….hope you enjoy your veggies this week!

Linda and all of your Winter Green Farmers