CSA Signups are Open & We’re Hiring!


2020 is here and we’re gearing up for the new season! I don’t know about your but these cold winter months have me fantasizing about fields of green and summer veggies. We’re cleaning up the greenhouses and preparing our first plantings of snap peas, onions and lettuce. Seeds are ordered, and planting calendars are being finalized. Now all we need are a few more crew and CSA members!

The positions we have openings for this season are Farm Crew,  Farmers’ Market vendors in Portland, Farm Production Specialist, and our Farm Office/CSA Coordinator. If you would like to work on our farm this season, please visit our website to fill out the Employment application there.


CSA Signups are open!! I’ll be sending out the renewal info mid February but we welcome, and encourage members to reserve your share early! Not only will you feel good knowing your share is reserved, but it will save on paper since we won’t need to send out the renewal info to you! A win, win all around. You don’t need to send any payment until June, although we are offering a member renewing discount of $10 if you pay in full before May 1st. Visit our CSA Signup page on our website to either renew your share, or learn more about our farm and CSA if you are new to our program. Feel free to give us a call at the office as well if you  have questions!

We hope this New Year has been healthy and happy for you so far and we look forward to the months to come.

Linda and all of your Winter Green Farmers

Happy New Year from the Farm!


All of us here at Winter Green Farm are sending love and wishes out to you all for a peaceful end to the 2019 season, and for a joyous and abundant 2020 season! We sure enjoyed our relationship with our fabulous community last year, and through the 40 years Winter Green Farm has been growing fresh, organic food to share with you all. We look forward to many more years and hope you will continue to join us on the organic food adventure! Many, Many blessings to you all!

2020 CSA Signups are open!!

If you would like to make sure you receive your Winter Green Farm CSA Share this year, visit our website which is all ready for your membership! Feel free to give us a call or email if you would like to speak to a real person! We look forward to hearing from you!

2019 CSA Share ~ Final Share!



Last share of the season!! Always so bittersweet….while we’re all truly ready for some down time and rest, we’re also going to miss sharing our food with you all. We are so grateful to have had  you all be part of our farm family this year, and we hope that you have enjoyed the CSA experience, the food and knowing that you are part of the movement to support local food and farmers. Without you we couldn’t do the good work we do! Thank so so much and we hope you will choose to join us in the 2020 season! You can reserve your share anytime…..until then, we wish you the most amazing winter and holiday season. We’ll be with you all in spirit!



  • Kale ~ assorted varieties of Lacinato, Red Russian, or White Russian
  • Carrots
  • Brussels Sprouts or Cabbage
  • Potatoes
  • Leeks
  • Parsley
  • Winter Squash ~ Butternut
  • Apples ~ Gala
  • Strawberry Spread


Butternut Pumpkin Pie

Caramelized Butternut Squash

Roasted Squash Panzanella

Butternut Squash Pancakes

Butternut Squash & Leek Stuffing

Kale Salad w/Carrot Ginger Dressing

Another crisp morning on the farm! Frosty and foggy as we circled up this morning for the last CSA delivery of the season. After next week, many of our crew will be taking their winter hiatus, and some are leaving for other adventures. Jimi and Melissa, who have been on the farm for 4 years now, will be heading down to Sonoma, CA to energize their family farm there. We’re all excited for them to pursue this passion on a farm of their own and we wish them much success! Their shoes will be hard to fill. Hayley, who began this year and had intended to take over my position on the farm, has decided she prefers a warmer climate after all, and will be heading back down to the Fresno, CA area to work on area farms there. We will have a small crew on farm this winter to handle the Wholesale and Burdock orders, and to complete winterizing tasks. Before we know it, it will be the New Year and we’ll begin planting in the greenhouse by the end of January! The cycles of the season just roll on and on…..



Happy Thanksgiving! We’re excited to send this last box for you chock full of goodies to include in the feast, or to store away for use during he upcoming winter months. You will find a lovely Butternut squash in your share that you can either use for roasting or that you can bake and use to make your pumpkin pies. Most of the canned pumpkin you buy is really Butternut squash! It makes a delicious pie and I’ve included a recipe for you.


Jeremy unstacking the myriad of CSA boxes after washing, to fill with your share this week!

We didn’t have enough of any one kind of Kale this week, so we harvested many varieties to make enough to supply all of the CSA boxes. You will receive one of these varieties.


Our varieties of Kale in order of appearance….Red Russian, Lacinato and White Russian

We hope that you all have a wonderful winter, and a joyous holiday season!! We’ll look forward to seeing you in the New Year….2020!! It’s gonna be a great year…be well, and take care of each other.


Linda and all of our Winter Green Farmers

2019 CSA Share ~ Late Season Week #4



TOMATO SAUCE.…we have our new batch of Tomato Sauce ready for you! We are offering them for $7.50/jar or $85/case. Let us know if you would like to have some sent to your delivery location next week!

END OF SEASON….next week will be the last delivery for the season! We ask that if you have any stray CSA bins anywhere around that you bring them with  you to the site next week….they are quite expensive and the fewer new ones we’ll need to purchase for the 2020 season, the happier we’ll be! Thanks for your help with this….

RESERVE YOUR SHARE FOR THE 2020 SEASON! If you are sure you would like to participate in the season next year, we would love to reserve a share for you! Just call/email the farm to secure your spot.


  • Beets
  • Carrots
  • Collards
  • Leeks
  • Romanesco
  • Winter Squash ~ Delicata
  • Celeriac
  • Onion
  • Apples ~ Gala


Pasta w/Romanesco & Capers

Garlic & Lemon Roasted Romanesco

Collard Dip Recipe

Parmesan Crusted Delicata Squash

Roasted Delicata Squash Tian

Cheesy Celeriac, Leek & Rosemary Gratin

Baked Apples

One of my favorites…..a crowd pleaser!

  • 4 large apples
  •  ¼ cup brown sugar
  •  ¼ cup chopped pecans
  • 1 tsp. cinnamon
  • ¼ cup currants or chopped raisins
  •  1 tbsp butter
  •  ¾ cup boiling water

Preheat the oven to 375. Wash the apples and remove cores to ½” from the bottom of the apple. Spoon out the seeds and make holes about ¾ inch to an inch wide.

In a small bowl combine sugar, cinnamon, currants  (or chopped raisins) and pecans.

Place the apples in an 8×8” square baking pan. Stuff each apple with the mixture, dividing it evenly and then top with ¼ tbsp butter.

Add boiling water to the pan and bake 30-40 minutes until apples are tender. (Tastes delicious with a scoop of vanilla ice cream on the side)


A misty morning with some rain showers started us off this morning….feels good to have some moisture on the farm again. We aren’t typically this dry in October and November, and since we had already removed our irrigation pumps and pipes from the fields, we were wondering when Mother Nature was going to bless us with some of the wet stuff. Glad it’s back somewhat, and I’m sure the days will soon come when we’re begging for it to stop….the nature of life in the Pacific Northwest.


As the fall progresses the winter crops come on the scene. This week you will see that weird veggie in your box. For those of you who are new to the farm, you might not recognize it….it’s Romanesco! So fascinating to look at, it’s a shame to eat it, but please do! It’s a delicious cross of flavors between broccoli and cauliflower and can be cooked and eaten in similar fashion and dishes.


Maggie and Jesse were “de-brussels sprouting” the stalks for markets today….the rest of the CSA will receive their share of the little cabbage like orbs next week.


Erin doing the seemingly endless washing! Cabbages and Kale were the order of the day!

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



2019 CSA Share ~ Late Season Week #3



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

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


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


Roasted Brussels Sprouts

Brussels Sprouts w/Parsnips

Spicy Cabbage Salad w/Turkey & Peanuts

Shoyu Cabbage Soup

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

Brussels  Sprouts w/Portabella Mushroom & Sunflower Seeds

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

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

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

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

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

Baked Squash w/Kale and Pear

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

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

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

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


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


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

IMG_3818.JPGfor fire inspection by 11am. If you have pre-ordered, you’ll just come to our booth and let us know your name, and we’ll sort out your order for you. If you haven’t pre-ordered, we’ll be there help you pick out what you would like to fill your pantry with. It should be a fun day, and we hope to see you there!


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


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


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

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

Linda and all of your Winter Green Farmers



2019 CSA Share ~ Late Season Week #2




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

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


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


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


Napa Cabbage Salad w/Parmesan & Pistachos

Kale & Roasted Red Kuri Squash

Red Kuri Squash Curry w/Chard & Coconut

Cauliflower Gratin w/Leeks & White Cheddar

Parmesan Potato Wedges

Herbed Potato Soup

Pear Crisp

Fresh Greens Pasta Pie

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

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

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


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

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


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


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


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


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

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

Linda and all of your Winter Green Farmers



2019 CSA Share ~ First Late Season Delivery!



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


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


Carrot Ginger Bisque

Pac Choi w/Garlic & Chili

Ginger Sweet Tofu w/Pac Choi

Wild Rice & Lentil Stuffed Delicate Squash

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

Spiced Lentil Soup w/Roasted Beets & Delicata Squash

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

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


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


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


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


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


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

Linda and all of your Winter Green Farmers



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



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


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


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


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


Fennel w/Carmelized Onions

Pumpkin Pot Pie w/Sausage & Kale

Skillet Roast Chicken w/Fennel, Parsnips & Scallions

Roasted Turnip Hummus

Potato & Leeks Casserole

Dutch Apple Cake

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


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


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

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

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

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

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


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

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

Linda and all of your Winter Green Farmers

2019 CSA Share ~ Week #18



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


Saturday, October 19th, Noon to 3pm

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


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


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


Stir-Fried Pac Choi w/Ginger & Garlic

Fresh Rolls w/Peanut Sauce

Miso Noodle Soup

Kabocha Squash Shakshuka

Winter Squash Frittata w/Apples & Bacon

Sautéed Gala Apples

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


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


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

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

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

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

Bugs Abound

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


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

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


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

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


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

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

Linda and all of the Winter Green Farmers


2019 CSA Share ~ Week #17



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

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

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


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


Miso Roasted Japanese Turnips

Sautéed Japanese Turnips w/Turnip Greens

Ginger Soy Hakurei Turnips

Maple Sweet Dumpling Squash

Leek and Potato Gallette w/Pistachio Crust

Mashed Potato Croquettes

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

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


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

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


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

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

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

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

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


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

We hope you all enjoy your share this week!

Linda and all of your Winter Green Farmers