2017 CSA ~ Week 22

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SPECIAL ANNOUNCEMENTS:

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FILL YOUR PANTRY EVENT!

Sunday, November 19th, from 11am to 5pm at the Lane Events Center.

If you are a member living in the Eugene/Springfield area, and want to stock up on storage goodies for the winter, then be sure to check out the online ordering for the Fill Your Pantry event. You can pre-order your items up until November 10th and then pick them up at the event. Even if you don’t want to pre-order, plan on attending the event! Many farms will be there with there food offerings and it’s usually a fun day for all!

WHAT’S IN YOUR SHARE THIS WEEK:

  • Bosc Pears *
  • Pac Choi
  • Leeks
  • Carrots
  • Festival Squash
  • Butternut Squash
  • Savoy Cabbage or Brussels Sprouts
  • Kale, Lacinato
  • Lettuce

* Remember that the Bosc Pear is harvested not fully ripe…you will need to set them out on your counter for a few days to let them reach their full potential.

RECIPES:

Ginger Garlic Savoy Cabbage

Creamy Savoy Cabbage w/Carrots

Tortellini w/Lemon & Brussels Sprouts

Brussels Srpouts w/Maple & Cayenne

Bosc Pear Crumble

Focaccia w/Caramelized Onions, Pear & Bleu Cheese

Welcome to Week 3 of the Late Season. Hopefully by today you have all gotten over your sugar hangovers from Halloween, if you indulged. What beautiful weather to go trick or treating in though…..so classic with the leaves in abundance underfoot, and the almost full moon above. I’m sure kids of all ages were inspired! Our crew gathered over the weekend to celebrate together in costume….I’ll share a few pics below for you! We shared good food, good fun and good music as the farm band played on…..

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Jimmy and Melissa celebrating Dia de Muertes

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Emma as Heavy Metal, Kelly as a Holy Cow, & Monique as a Deviled Egg

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Linda as Stella the Stylist, and Jean Marie as the Sparkly One

This week we’ll be putting a Festival Squash and a Butternut Squash in your boxes! I am

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also including a picture of a Red Kuri Squash, which will be in one of the last two shares in the upcoming weeks. Squash is such a wonderful all around veggie. You can use it as a side dish, or add it to soups and stew, muffins, pancakes, or desserts. It can also stand alone as a main dish, with some rice and a nice salad to compliment. Chock full of nutritions and many vitamins and minerals, it is a major supplement through the winter.

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You will also receive either a Savoy Cabbage or a stalk of Brussels Sprouts…I’ve given recipes for both! We’ll make sure to send the same veggies to the opposite sites in the next couple of weeks.

We were fortunate to be able to get in another harvest of our Burdock root before this next round of rains arrived this week. Burdock orders will keep our crew busy through out the winter!

We hope you all have a wonderful week ahead….we’ll all be dancing around the raindrops for a while, but we’ve been so fortunate to have had such a lovely couple of weeks of sunshine, we can’t complain!

Be well and enjoy your veggies this week!

Linda and all of your Winter Green Farmers

 

 

2017 CSA ~ Week 21

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SPECIAL ANNOUNCEMENTS:

Tomato Sauce & Strawberry Spread:

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We have Tomato Sauce available for $7.50/jar and $85/case, and we will soon have Strawberry Spread available for $4.50/jar and $50/case. Just let me know if you would like a case or jars delivered to your pick up location in the next few weeks…the Spread will be ready by the final share at the latest!

Winter Green Farm T-Shirts:

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We had Winter Green Farm T-Shirts made this year and have them available for you! The adult shirts are $15 each and the Youth/Kids shirts are $12. There are many colors and sizes to choose from!

Fill Your Pantry !

It’s time again for the Fill Your Pantry event…..Online pre-ordering for this year’s Fill Your Pantry event begins this Friday, October 27th and runs through November 10th. This is the 7th year for this unique community event.

On Friday, the Willamette Farm and Food Coalition will post the online sales link on their  and Facebook page.  Beginning Friday, you’ll be just a click away from eating local all winter and enjoying delicious foods from these local farmers and ranchers.

WHAT’S IN YOUR SHARE THIS WEEK:

  • Potatoes
  • Leeks
  • Swiss Chard
  • Romanesco
  • Stir Fry Mix
  • Carrots
  • Celeriac
  • Winter Squash ~ Delicata

RECIPES:

Duchess Baked Potatoes

Silver Dollar Latkes

Salt & Vinegar Rosti

Smoky Romanesco, Celeriac and Broccoli Soup

Whole Roasted Romanesco w/Lemon, Garlic & Thyme

Roasted Delicata Squash w/Quinoa Salad

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7:30am on the farm this morning….still too dark to take a photo at 7:00am!

Week #2 of the Late Season, and what a week it’s been! The crew has begun the day bundled up in the chilly, misty morning, but by lunchtime, the layers are peeling off. So glorious to have the sun shining on us while harvesting and doing outdoor tasks. We all really appreciate it, as we know all too well that this is temporary!

We’ll have another lovely Fall share for you today and included will be a Romansco. For those of you who have participated in our CSA before, you know what to expect. For those of you who are new to CSA this year, this vegetable will look a little bit alien.

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The Romanesco is a delicious cross between broccoli and cauliflower and is a wonderful addition to root bakes, or as a stand alone dish. It’s one of the vegetables that represents the Fibonacci sequence. Some other objects in nature that represent the Fibonacci sequence are pineapples, sunflowers and hurricanes!

The Fibonacci sequence is a series of numbers where a number is found by adding up the two numbers before it. Starting with 0 and 1, the sequence goes 0, 1, 1, 2, 3, 5, 8, 13, 21, 34, and so forth. Written as a rule, the expression is xn = xn-1 + xn-2.

Named after Fibonacci, also known as Leonardo of Pisa or Leonardo Pisano, Fibonacci numbers were first introduced in his Liber abaci in 1202. The son of a Pisan merchant, Fibonacci traveled widely and traded extensively. Math was incredibly important to those in the trading industry, and his passion for numbers was cultivated in his youth.

Knowledge of numbers is said to have first originated in the Hindu-Arabic arithmetic system, which Fibonacci studied while growing up in North Africa. Prior to the publication of Liber abaci, the Latin-speaking world had yet to be introduced to the decimal number system. He wrote many books about geometry, commercial arithmetic and irrational numbers. He also helped develop the concept of zero.

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Happy Halloween! Since we won’t be talking to you again before the spooky holiday, thought we’d wish you all a safe and fun Halloween. Follow up the candy with some healthy organic food and remember to brush your teeth!!

Many blessings,

Linda and all of your Winter Green Farmers

 

 

 

2017 CSA ~ Week 20 First week of the Late Season!

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SPECIAL ANNOUNCEMENTS:

If you are NOT receiving the Late Season this year and you would prefer NOT to continue to receive the weekly Blog, you can scroll down to the bottom of this post and unsubscribe. If you would prefer I do that for you, just send me a message and I will take care of unsubscribing you.

BOSC PEARS IN BOXES TODAY!

Today you will have Bosc Pears in your box…..Bosc Pears are harvested before they are ripe, and then they need to sit for a bit to ripen up. Set them in a cool, dry area, out of direct sunlight if possible, and you will know they are ripe when the give a little when you gently press your thumb or finger against the skin. Enjoy!

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TOMATO SAUCE AND STRAWBERRY SPREAD!

We have Tomato Sauce available for purchase right now and are expecting our new batch of Strawberry Spread to be ready soon. You can preorder either item and we will send it to your delivery site with your next CSA Share. The Tomato Sauce is $7.50/jar and $85/case of 12…..the Strawberry Spread is $4.50/jar and $50/case of 12.

WHAT’S IN YOUR SHARE THIS WEEK:

  • Bosc Pears
  • Stir Fry Mix
  • Cauliflower
  • Winter Squash ~ Carnival
  • Collards
  • Carrots
  • Beets
  • Onion
  • Napa Cabbage

RECIPES:

Fresh Spring Rolls w/Peanut Sauce

Stir-Fried Napa Cabbage w/Spicy Garlic Dressing

Beet & Carrot Salad w/Curry Dressing & Pistachios

Grilled Beet Baba Ghanoush

Puffed Cauliflower Cheese

Collard Greens, Cornmeal & Sausage Soup (Sopa de Fubá)

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The Carnival Winter Squash included in your share this week!

Welcome to the Late Season! We’re excited to  bring our winter fare to you for the next 5 weeks. It’s getting to be that time of year when we spend more time indoors, and cooking good food is always a favorite pastime, not to mention healthy and delicious! We’re pleased our food will be included in your menu.

Thanks so much for all of you who came out to the Harvest Celebration….we had a really great turnout, and the sun blessed us with warmth and light, and made the hay rides very enjoyable. Remember last year when it poured and we had to take hay rides in our Conestoga Wagon! We enjoyed delicious food at the potluck….everyone out did

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Elizabeth Lutz, face painter extraordinaire, creating a rainbow cat on Emily’s face

themselves with delicious dishes of baked ziti (three different varieties….thank you Amy!) as well as potato salad, root bakes, salads, biscuits, brownies, cookies and so much more. A feast to be remembered! Cider pressing went very well and thanks to the Urban Farm at the University of Oregon for lending us their wonderful cider press….we pressed enough for everyone to enjoy many glasses, as well as send some extra home with folks

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A happy member with her Phoenix rising.

who stayed until the end. Elizabeth Lutz made the trip out to adorn members with spectacular face painting…you can find her at the Saturday Market for the remainder of the season, and possibly at the Holiday Market this year. She is a fantastic artist and her creations just get better every year. Thanks also to our wonderful crew for helping to clean up the farm! She looks better than ever!

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Jabrila and Porter discussing the fine art of cider pressing

Now that we’re only harvesting one day a week for Friday and weekend delivery, that leaves us time in the beginning of the week to catch up on projects and get the farm ready to put to bed. While we still do harvest through out the winter months, most of the crops will finish up. For most of the remaining crew, we go down to a 4 day week, taking off on Mondays. This is the time of year when we begin to take up row cover from the fields, and store it away for next season. We take the plastic off of the Spanish tunnels that are used for Farmers Market crops no longer being grown…that helps to avoid issues when and if we have snow to deal with. The barn is being readied for the cows return, which will happen as Thanksgiving gets closer. No shortage of tasks to complete before winter sets in! And of course, there is the endless CSA box washing  to be done!

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Andrea and Emma cleaning up the CSA bins

We hope that you all have a lovely weekend….with the amount of rain predicted, seems like a good time to snuggle in a warm, cozy kitchen, making squash soup! Whatever you do, we hope you find joy in doing it, and we hope you enjoy your share this week!

Linda and all of the Winter Green Farmers

 

 

 

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

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SPECIAL ANNOUNCEMENTS:

HARVEST CELEBRATION!

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!

LAST STANDARD SEASON DELIVERY!

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!

WHAT’S IN YOUR SHARE THIS WEEK:

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

SOME SITES ONLY

  • Cauliflower

RECIPES:

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.

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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.

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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.

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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.

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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

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SPECIAL ANNOUNCEMENTS:

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.

ORGANIC GRASS FED BEEF GROWN ON WINTER GREEN FARM

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.

FALL HARVEST CELEBRATION

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!

WHAT’S IN YOUR SHARE THIS WEEK:

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

SOME SITES ONLY

  • Cauliflower

RECIPES:

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

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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….

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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.

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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.

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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.

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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

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SPECIAL ANNOUNCEMENTS:

Fall Harvest Celebration

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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.

WHAT’S IN  YOUR SHARE THIS WEEK:

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

SOME SITES ONLY

  • Eggplant
  • Cauliflower

RECIPES:

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

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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

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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.

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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

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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……

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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.

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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

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SPECIAL ANNOUNCEMENTS:

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.

WHAT’S IN YOUR SHARE THIS WEEK:

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

SOME SITES ONLY

  • Cauliflower
  • Broccoli
  • Zucchini

RECIPES:

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

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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!

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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.

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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