2017 CSA ~ Week 4



The July 1st monthly payment will be occurring this weekend. If you’ve set up a recurring payment with your debit or credit card, and any of your info has changed, please try to get in touch before the end of the week, so we can update your info and avoid a declined transaction….your effort on this will be much appreciated!

Next week is the July 4th holiday! We will be delivering CSA Shares as usual next Tuesday and Wednesday. If you have travel plans and will not be available to receive your share, please contact the office sooner than later to make arrangements, and learn what your options might be.


  • Carrots
  • Kale
  • Lettuce
  • Spinach
  • Swiss Chard


  • Napa Cabbage
  • Dutch Cabbage
  • Broccoli
  • Strawberries


Spinach & Ricotta Ravioli

Mushroom & Spinach Italian Style

Tortellini in Broth w/Swiss Chard & Pecorino

Sausage & Swiss Chard Strata

Sweet & Sour Roasted Napa Cabbage Wedges

Kale Slaw w/Red Cabbage & Carrots

Welcome to the week and let’s say goodbye to June! We sure had a mix of weather during the course of this month….rain, cold, rain…and then hot, hot,hot! While we sure enjoyed the switch to sunshine and warm weather the past week or so, the crew is enjoying a bit of repreive with this front that has rolled through. Still no rain gear needed, but not as much sunscreen either….


Hay crew Erik Dietz, Jeremy Mixon, Josh Pitney & Adam Lee braved the heat last weekend to bring in over 600 bales of hay for the farm. Wali Via, Jack Gray and Jackson, a  Rogue Farm Core intern at Organic Rednecks Farm,  are missing from the hay crew photo.

This past weekend our crew worked to bring in the hay for the farm. They brought in over 600 bales of hay! Most of it will be used for bedding for the cows in the barn this winter, and some will go to the Via’s horses, and to the Overbaugh’s sheep. The high temps made the work challenging, but the crew worked together in good spirits. The crew in the photo not only work together, they play together too! After several years of sharing time on the farm, they all realized their shared love for music, and formed the Odd Fellows Picnic band. They have been recording some of their songs of late, so keep your eyes and ears open to possibly hear their music around town in the days to come.


Andrea and Kevin bagging up your spinach

This week you’ll all be receiving a nice bag of Spinach…it’s so sweet and delicious! My daughter, Michelle, just visited for a few weeks, before heading off to sail across the Atlantic Ocean to Ireland with her Dad, on the sailboat that she was raised on. They won’t have refrigeration, or lots of room for food storage, so we spent some time dehydrating greens for her. They will store easily, and be a nice to a meal at sea.

There are plenty of ways to used dehydrated greens even if you’re not at sea! One of my favorite ways to use them is in smoothies, where the strong taste and color of berries makes them invisible.  I also put the greens into soups, stir fries, & casseroles, as well as into omelets, frittatas and quiche.

I thought I would share some dehydration ideas with you this week, since you have several types of greens in your share. There are so many ways to dehydrate veggies! A lot depends on the type of dehydrator you have, or whether you use your oven….I’ll just share basic info and you can experiment to adapt to the method you have at hand. There are also many types of dehydrators, and if you don’t have one, you might try the local thrift shops to find one to see if dehydrating is for you before spending money on a new model.

I like to use the darker greens and keep them separated, keeping Kale in one jar or vacuum seal bag, Spinach in another and so forth. I just wash the greens well, and let them dry on a towel, or use the towel to dry them off. I like to use smaller pieces, so they fit well into the dehydrator and store well. I usually tear the greens off the rib of the Kale, Swiss Chard or Collards, and compost the ribs.


I layer the greens in my dehydrator and use the Herb setting (each dehydrator is different, so see what is recommended for yours as far as temperature and timing). How long they stay in will really depend on a lot of things such as the temperature in your house, the humidity levels and the greens you are dehydrating. You want to dehydrate your greens until all of the water is removed; they should be crisp and crumble easily.

Once dry, you can store the greens in mason jars for daily use, or vacuum seal bags in the freezer for long term storage. You can either crumble the greens to create a smaller size, or you can leave the leaves whole and package and seal them.  This allows you to rehydrate them in a bit of hot water and then add them to lasagna, egg dishes and more, just like you would fresh greens.

Happy dehydrating! Please feel free to share your favorite techniques or recipes with us!

Hope you all enjoy the rest of your week, and the weekend ahead…..and of course, your veggies!

Linda and all of your Winter Green Farmers


2017 CSA ~ Week 3



Hallelujah! The clouds have broken, and the Sun is shining on us once again….we want to thank you all for your patience in waiting for the veggies to catch up. A few new members have been wondering when the boxes will begin to fill up! We farmers can do all of the prep work such as seeding, watering, hoeing….but then it’s a waiting game for us as well, when the weather is not in our favor.

When we started our CSA program 26 years ago, the farmers made a conscious decision to create a program that reflected what grew naturally here in our area. Another conscious decision was to grow as sustainably as possible, which meant not covering the farm with plastic greenhouses, to rush growth of crops. We honor the earth by doing so, and trust her to supply us with the best fruits & vegetables in return. Thank you for supporting our farm, and in effect, supporting our philosophy and mission. Rest assured that we are doing all we can to fill your boxes each week with the most delicious and nutritious food possible, and soon you’ll be amazed at the abundance you will receive!


  • Lettuce ~ 2 heads
  • Carrots
  • Kale or Swiss Chard
  • Strawberries
  • Strawberry Jam


  • Fennel
  • Dutch Cabbage


Carrot Ribbons with Sesame

Carrot Tea Cake w/Cream Cheese Frosting

Gingered Carrot & Kale Ribbons

Sicilian-Style Carrots

Sautéed Swiss Chard w/Parmesan Cheese

Kittencals Famous Coleslaw 

Finally!!! The sun has arrived….the crew was all smiles today as we began the day without rain gear…first time in a while! By the time the sun got really warm, it was time to wash greens and empty harvest bins, and prepare for the delivery tomorrow….let’s hope this is the start of a long stretch of warmth! Of course with the warm weather comes earlier start times so we can get the fragile crops in early….a small price to pay.

The Sun has also arrived just in time for the Summer Solstice, which will occur in our area tonight, at about 9:24pm. I used to think that the Summer Solstice occurred when the Earth was closest to the Sun but have learned it’s the opposite. The Earth is actually farthest from the Sun (called the Aphelion point) during this time of the year.

Illustration image
June Solstice (Ill. not to scale).

The Earth’s distance from the Sun has very little effect over the Seasons on Earth. Instead, it is the tilt of Earth’s rotational axis, which is angled at around 23.4 degrees, that creates seasons.

The direction of Earth’s tilt does not change as the Earth orbits the Sun – the two hemispheres point towards the same direction in space at all times. What changes as the Earth orbits around the Sun is the position of the hemispheres in relation to the Sun – the Northern Hemisphere faces towards the Sun during the June Solstice, thus experiencing summer. The Southern Hemisphere tilts away from the Sun and therefore enjoys winter during this time.

Many cultures have been celebrating the Solstice’s (Summer and Winter) since ancient times. The date of the June Solstice was used as a marker to figure out when to plant and harvest crops. Some historians point to the Stonehenge, a prehistoric monument in Wiltshire, England as evidence of the fact that ancient humans used the June Solstice as a way to organize their calendars. Some believe that Stonehenge’s unique stone circle was erected around 2500 BCE in order to establish the date of the Summer Solstice. Viewed from its center, the Sun rises at a particular point on the horizon on day of the June Solstice. Some theories suggest that the builders of Stonehenge may have used the solstice as a starting-point to count the days of the year.


In ancient China, the summer solstice was observed by a ceremony to celebrate the Earth, femininity, and the “yin” forces. It complemented the Winter Solstice that celebrated the heavens, masculinity and “yang” forces. According to Chinese tradition, the shortest shadow is found on the day of the Summer Solstice.


In ancient Gaul, which encompasses modern-day France and some parts of its neighboring countries, the Midsummer celebration was called Feast of Epona. The celebration was named after a mare goddess who personified fertility and protected horses. In ancient Germanic, Slav and Celtic tribes, pagans celebrated Midsummer with bonfires. After Christianity spread in Europe and other parts of the world, many pagan customs were incorporated into the Christian religion. In parts of Scandinavia, the Midsummer celebration continued but was observed around the time of St John’s Day, on June 24, to honor St John the Baptist instead of the pagan gods.

In North America, some Native American tribes held ritual dances to honor the Sun. The Sioux were known to hold one of the most spectacular rituals. Preparations for the event included cutting and raising a tree that would be considered a visible connection between the heavens and Earth, and setting up teepees in a circle to represent the cosmos. Participants abstained from food and drink during the dance itself. Their bodies were decorated in the symbolic colors of red (sunset), blue (sky), yellow (lightning), white (light), and black (night).

In northern European countries like Sweden, Denmark, Norway and Finland, Midsummer is a festive celebration. When the summer days are at their longest, and in the north it is the time of the Midnight Sun, festivals generally celebrate the summer and the fertility of the Earth. In Sweden and many parts of Finland people dance around Maypoles. Bonfires are lit and homes are decorated with flower garlands, greenery, and tree branches.


Some even celebrate the start of summer with sun salutations amid the urban bustle of New York City. Solstice in Times Square, a day-long yoga event now in its 13th year, begins at 7 a.m. on the solstice and continues until just before sunset. Adding to the excitement, the day has also been named International Day of Yoga by the United Nations General Assembly. Not in New York? Participate remotely via the event’s live webcast!

No matter how you choose to celebrate the Solstice this year, we hope you have a lovely time, and we hope our veggies are included!

Linda and all of  your Winter Green Farmers

2017 CSA ~ Week 2



Just a reminder for members who are receiving the Half Shares…..you will still be receiving the Blog post on Tuesday’s, even it is not your week to pick up your share! If you are receiving the 10 weeks of delivery, you should have received your first share last week, and then every other week until mid October. If you are receiving the 12 weeks of delivery, you will receive your first share this week, and then every other week until the week before Thanksgiving. If you have any questions about when to pick up your veggies, please do get in touch with the farm office.


  • Spinach
  • Lettuce
  • Turnips
  • Strawberries
  • Kale

Some Sites Only

  • Radishes
  • Fennel
  • Carrots


Quinoa & Spinach Pilaf

Hot Spinach Dip

Raw Kale, Grapefruit & Toasted Hazelnut Salad

Tuscan Kale w/Almonds, Plums & Goat Cheese

Roasted Beet Sandwiches w/Ginger, Fennel & Goat Cheese

Grilled Kale, Salad Turnips & Scallions

Spicy Tofu Lettuce Wraps


Fellow member Lisa Plumb shared one of her favorite salad dressing recipes! She would love some new ones, so if you have a favorite, please share!

Honey Balsamic Vinaigrette

  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup extra-virgin olive oil
  1. In a small bowl, whisk together vinegar, honey, mustard, and olive oil. Season with salt and pepper….enjoy!

Rain (reyn) : noun                                                                                                                                1.  moisture condensed from the atmosphere that falls visibly in separate drops             “the rain had not stopped for days and days”

That pretty much sums up the last week here on the farm, and I’m sure in your backyard as well…..sometimes the rain was coming down so hard that we wondered if it was ever going to stop! Of course, the order for the rain gear for the new crew members was delayed, but we were able to round-up some suitable wear for them. Not quite the auspicious start to the CSA season that we had been imagining! Just another very clear reminder that we farmers are not in charge…no matter what our best laid plans may be, Mother Nature will always have the last word. Rather than mope about and feel all gloom and doom, we try to think on the positive side….with so much rain, no need for irrigation! We welcomed another pair of hands (albeit a bit muddy) in the harvest, as Kiegan was able to join us. All of the vehicles got a good wash off, as did the buildings and driveways. The creek is fuller, so when we do get back to irrigation, that will be a comfort. There’s always a silver lining, if you look hard enough….


This week I would like to feature Jabrila Via as our farmer of the week. Gabriela has been growing her roots at Winter Green Farm for 33 years, but has been farming much longer. She grew up in the San Francisco Bay area and came to Oregon as a young women to  become part of the Alpha Farm in Deadwood. From there, she went on the Bear Creek Farm, also in Deadwood, and  met Wali. They homesteaded there, while raising their two daughters, Kachina and Noora. In 1984 they moved over to Winter Green Farm, to team up with Jack and MaryJo, raising medicinal herbs and wholesale crops to sell to the  burgeoning Organically Grown Co., a local organic wholesale distributor. In 1991 they began the CSA, which Jabrila continued to manage until this year.P1180242She put her heart and soul into growing and delivering the finest organic vegetables possible. Jabrila also made sure that we took care of those in need in the community, establishing the donated shares to Womenspace Transitional Program, so women and children of abuse would be sure to eat well while finding their footing in a safe community. She ran, and still will be involved when available, the Education Program on the farm, offering Field Trips on a sliding scale to schools and groups, so our children can visit a farm and see where their food comes from. Even though the farm kept her very busy, she found time to be involved in the schools and community. While we are all very happy for her new path and journey, she will be sorely missed in our day to day tasks on the farm. We wish her well and hope that all of her dreams come true.                         Jabrila would like to share her thoughts with you….

Dearest Friends,
“After so much rain it’s beginning to feel like spring. Tractor drivers have been busy, the greenhouse is emptying out to the fields, ready for planting. The crew has returned for another season and there are calves running around the pastures.
For 25 years I have been managing the propagation greenhouse and the CSA, or Community Farm, as we use to call it. Working with the crew in the fields and pack out, doing deliveries, planning, and guiding field trips have all been a huge part of my life. And now I’m moving on from this work to other adventures in life. I will stay living on the farm, as it is my home, and l imagine I might just have to go work with the crew at times, I will miss them.
I want to thank you all for being a part of the work. We grow your food and you help us
get food to people who otherwise would not. Through the Winter Green Farm financial assistance program, and contributions to Woman’s Space Transitional Program, we together have fed a lot of people and it truly makes a difference in their lives.
Thank you for supporting our educational program. Through the years we have had many, many schools and programs come to the farm on field trips. It is a joy and important to teach others where their food comes from, and share the connection with nature that teaches us ways of farming in balance with the earth.
With the farm in the very good hands of Chris and Shannon, I’ll move on to more time with my children and grandchildren, my garden and horses, and trips to the wilderness, which just makes me so full and happy.
I will be doing some advocacy work for the wild, wilderness and wildlife as they need voices to help in their protection. Also some work with Immigration issues, caring for our brothers and sisters.
Life is amazing and I am so thankful for the privilege of farming for nearly 40 years with so many wonderful people. Thank you all for being apart of it.”
See you around,

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

Linda and all of the Winter Green Farmers

Welcome to the 2017 CSA Season! 1st week of delivery

2017~Week 1

Special Announcements:

We will be posting the Blog every Tuesday for all members, no matter what type of share you are receiving, or what your delivery day is. If you have any questions about when your share will be delivered, please contact the farm office!

Welcome to the 2017 season! We’re so excited for the CSA season to finally kick off…it’s been a wild ride with such a tumultuous spring, and we feel very blessed to have the crops growing so well. We’re also fortunate to have many of our crew from last year returning! We’ll be welcoming a few newbies and we’ll be sharing some of their stories with you. You’ll notice some familiar faces missing from the group crew photo below. Jabrila Via, farmer/owner and manager of the CSA for the last 25 years, is retiring! While it’s bitter sweet to step out of her role with the CSA, she is looking forward to doing all of the exciting things on her “bucket list”.  She will continue to live on farm, and manage the greenhouse production, and will be available for consultations and field trips, so we look forward to seeing her smiling face around the farm for quite some time. She will be offering her thoughts on CSA and what lies ahead for her in a later Blog post. Wali Via and Jack Gray are also working toward retiring, but we’re fortunate to have them continue on with compost and cow herd management. Jeremy Mixon and Kyle Ryan will be the CSA managers this season, but the whole crew will be working hard to make sure that your shares are the best they can be each week!



2017 crew ~ Back row: Shenoa, Jeremy, Josh, Kyle, Erik, Andrea, Shannon, Keigan, Kelly, Chad                       Front row: Steve, Emma, Jess, Jimi, Linda and Adelaide

Thanks to everyone who came out for the annual Open House Potluck. The day was overcast, with a few “mistings”, but the rain held off, and we did receive a little sun by the end of the afternoon. The potluck fare was delicious and varied, and we all enjoyed the time together…..it was a lovely way to kick off the season.


I’ll be sharing recipes with you each week and also have several options for resources for you this year. Mi Ae Lipe wrote the cookbookBounty from the Box, especially

BFTB_Front-Cover3written for folks who receive a CSA Share. It’s a lovely book, chock full of recipes and information of all kinds…..she offers her book for sale on her website, and also has a PDF for purchase for those who prefer online resources.

Another online resource is theCook With What You Haveblog written by Katherine Deumling, again specifically for members of a CSA Share. If you subscribe, you will receive a weekly post with recipes for the vegetables that are being harvested right now for most CSA farms. If any of you have a favorite foodie Blog, please share!

Of course we welcome, and encourage, recipe ideas from our members….if you have a favorite, email/snail mail it to me and I’ll include it when that particular vegetable will be included in your box!


  • Pac Choi
  • Lettuce
  • Baby Turnips or Radishes
  • Collard Greens
  • Strawberries


Mess o’ Collard Greens

Stuffed Collard Greens

Salmon Bulgogi with Pac Choi & Mushrooms

Roasted Baby Turnips w/Dijon-Shallot Vinaigrette & Tarragon

Tartlets w/Yogurt Pastry Cream and Strawberries

Strawberry-Lemonade Icebox Cake


Shannon Overbaugh will begin the Eugene Farm Stand this week on Wednesday’s at the Emma’s Lutheran Church on W. 18th and Polk St. The stand will open at 2pm and she will be there until 6pm. Sara Davies of Wild Child Flower Company will be joining her there, offering her flower CSA once again this year…..she and her family have tilled up even more of their 1/2 acre farm, and the variety will be amazing. You’ll be able to pick up your pre-ordered bouquet there each week. She may have other locations planned so check in with her or visit her website!


We hope that you have a wonderful week, and that you all enjoy your first CSA Share!

Many blessings….Linda and all of the Winter Green Farm crew




Welcoming Spring


First time CSA member? Are you receiving SNAP benefits? Know someone who is?

We are approved to accept Food Stamps (SNAP) to pay for CSA Shares and if you are a first time CSA member with SNAP benefits you can apply for “Double Up Food Bucks”.   “Double Up Food Bucks” is a program available through the Portland Area CSA Coalition that doubles the purchasing power of CSA members who pay with SNAP up to $200 a year! Double Up Food Bucks provides matching money to help make CSA more affordable. You must be a first time CSA member to qualify. All SNAP participants must make an initial payment of $50 to the farm (can use SNAP) followed by five monthly SNAP payments processed in June-October. Contact our farm for more information, or visit this website:                     Double Up Food Bucks

Welcoming Spring!

February 2nd is a festival day that has been celebrated by many traditions throughout history. Candlemas is celebrated as the day Jesus was presented in the temple, 40 days after his birth. Imbolc, which translates as “in the belly” since it a time of lambs calving, and also known as St. Brigid’s Day, is one of the 4 Celtic “Fire Festivals”, and commemorates the changing of the Goddess from the Crone to the Maiden. This is the seasonal change where the first signs of spring and the return of the sun are noted, as the first sprouting of leaves, the sprouting of the Crocus flowers are visible, while underground seeds are climbing toward the light. In other words, it is the festival commemorating the successful passing of winter and the beginning of the agricultural year.

And then there’s Groundhog Day! Punxsutawney Phil saw his shadow today….6 more weeks of winter, but who’s counting?



On this day in 1887, Groundhog Day, featuring a rodent meteorologist, is celebrated for the first time at Gobbler’s Knob in Punxsutawney, Pennsylvania. According to tradition, if a groundhog comes out of its hole on this day and sees its shadow, there will be six more weeks of winter weather; no shadow means an early spring.

Groundhog Day has its roots in the ancient Christian tradition of Candlemas Day, when clergy would bless and distribute candles needed for winter. The candles represented how long and cold the winter would be. Germans expanded on this concept by selecting an animal–the hedgehog–as a means of predicting weather. Once they came to America, German settlers in Pennsylvania continued the tradition, although they switched from hedgehogs to groundhogs, which were plentiful in the Keystone State. Groundhogs hibernate during the winter and actually come out in the spring to find a mate, not predict the weather.

As farmers, we just need to trust that Spring will come, and continue in forward motion with grateful anticipation. Here at Winter Green Farm we are doing just that! I’m writing today to let you know that signups are open for the 2017 CSA season! The website is up to date, and I will be mailing out the renewal information to last year’s members very soon. Feel free to call/email to renew if you would prefer not to receive the mailing.

As you saw above, we are participating with the Portland Area CSA Coalition in their Double Up Food Bucks program again this year, which offers assistance for those who are in need and receiving SNAP (Food Stamps). They received enough funding this year through grants to expand the offer outside of the Portland area, which means the offer is available in all of the locations we deliver to.

We realize that not all those in need receive SNAP assistance, and we have an on farm Financial Assistance Fund as well. In order to raise funds for this fund this year, we are  hosting a drawing to WIN A CSA SHARE! Any funds you donate to our Financial Assistance Fund will go directly into this fund, to help those in need afford healthy, organic food. You will then be entered into the drawing. We are hoping for a minimum of a $5 donation, but larger amounts will be gratefully appreciated. You can add those donations to your online membership on our website or on your renewal forms. Help us help others!

We look forward to sharing the season with many of you once again this year, and welcome new members to share in the harvest!

Spring Blessings….Linda and all of the Winter Green Farmers

Happy New Year!


All of us at Winter Green Farm wish you Happy New Year! May the new year be full of love, laughter, health, happiness, tolerance, patience, generosity, creativity, compassion and many other blessings!

And of course, delicious food! We look forward to feeding you in 2017!

Happy New Year!

CSA Week #24~Final Share of the Year!



Have a wonderful Holiday Season and a warm, cozy winter!


  • Apples ~ Jonagold
  • Swiss Chard
  • Kale ~ Mixed varieties
  • Red Kuri Squash
  • Acorn Squash
  • Celeriac
  • Leeks
  • Onion
  • Napa Cabbage
  • Carrots
  • Parsnips
  • Turnips
  • Parsley


Celeriac & Apple Soup

Spiced Parsnip Cupcakes

Roasted Parsnips w/Apples

Acorn Squash Soup w/Kale

Ginger Glazed Turnips, Carrots & Chestnuts

Wild Garlic Butter w/Celeriac Steaks

Bacon Bourbon Apple Pie


And so the season comes to a close…..I have to admit, at the craziest height of the season, I look forward to when the season will end, but at the end, it’s always bittersweet. We thank you so much for choosing our farm this season, trusting us to supply you and your family with the healthiest food we can produce. We can only hope that you feel, through our food, the love we share in growing it for you, the love we share in taking good care of the health of our land. Though times may change, administrations may change, we will do our best to remain steadfast in our principles and philosophies, to care for our land, and the health of our mother earth, the very best we can. I’d like to share a poem with you…one of my favorites from Wendell Berry. I hope you enjoy it as much as I do….

Manifesto: The Mad Farmer Liberation Front 

Love the quick profit, the annual raise,
vacation with pay. Want more
of everything ready-made. Be afraid
to know your neighbors and to die.

And you will have a window in your head.
Not even your future will be a mystery
any more. Your mind will be punched in a card
and shut away in a little drawer.

When they want you to buy something
they will call you. When they want you
to die for profit they will let you know.
So, friends, every day do something
that won’t compute. Love the Lord.
Love the world. Work for nothing.
Take all that you have and be poor.
Love someone who does not deserve it.

Denounce the government and embrace
the flag. Hope to live in that free
republic for which it stands.
Give your approval to all you cannot
understand. Praise ignorance, for what man
has not encountered he has not destroyed.

Ask the questions that have no answers.
Invest in the millenium. Plant sequoias.
Say that your main crop is the forest
that you did not plant,
that you will not live to harvest.

Say that the leaves are harvested
when they have rotted into the mold.
Call that profit. Prophesy such returns.
Put your faith in the two inches of humus
that will build under the trees
every thousand years.

Listen to carrion — put your ear
close, and hear the faint chattering
of the songs that are to come.
Expect the end of the world. Laugh.
Laughter is immeasurable. Be joyful
though you have considered all the facts.
So long as women do not go cheap
for power, please women more than men.

Ask yourself: Will this satisfy
a woman satisfied to bear a child?
Will this disturb the sleep
of a woman near to giving birth?

Go with your love to the fields.
Lie down in the shade. Rest your head
in her lap. Swear allegiance
to what is nighest your thoughts.

As soon as the generals and the politicos
can predict the motions of your mind,
lose it. Leave it as a sign
to mark the false trail, the way
you didn’t go.

Be like the fox
who makes more tracks than necessary,
some in the wrong direction.
Practice resurrection.


This is also the time of year when the cows head into the barn for the winter months. The crew has been busy getting the barn cleaned up, secured and bedded down with fresh straw. I was on hand for the transition and the cows were more than ready. The lead cow has been on the farm for 9 years now and she knew exactly what was happening, and lead the herd toward the passage…hope you enjoy the videos!

Some were less patient and more vocal than others in waiting for the process to begin…

And finally, the stampede….well, actually just a little stroll. They were all very mild mannered and marched right into their winter home in an orderly fashion…

As we “close the gates” on the 2016 season, we wish you all a wonderful Thanksgiving holiday…we are so thankful for all of you, and your support this season. We also wish you the most joyous of winter holiday season,  however you may celebrate, and let’s all hope the New Year and years ahead are full of hope and promise of a bright future, one where we all stand together in light and love.

Many blessings…..all of your Winter Green Farmers