CSA 2020 Season~ Week #7

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Hello! It is officially very hot here, and our farmers are working hard to take care of the crops and each other in the heat. The fields seem to be shimmering from the warmth and we find ourselves looking forward to the evening’s respite. We hope you have your favorite swimming holes—that aren’t too crowded—and are finding ways to stay cool and enjoying some lazy afternoons in the shade.

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Stacks of blueberries coming to you this week!

Don’t forget the second (and final) week of blueberry deliveries is this week. 

Strawberry flats are also going out this week! We will still take orders for the next few weeks. We do have a limited number available each week.

Your flats will be labeled with your name, so please double check you have yours, and make sure if you ordered more than one to pick them all up.

If you haven’t sent in your check for your berries, please do so. Those of you who are paying by card, we will be processing those payments each delivery week. If you need us to check what you ordered or you need to make a card payment by phone, please give us a call at the farm, 541-935-1920.

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Porter cleaning this week’s onions

WHAT’S IN YOUR SHARE THIS WEEK:

  • Blueberries
  • Strawberries
  • Lettuce
  • Walla Walla Onions
  • Zucchini
  • Beets
  • Cauliflower

SOME SITES ONLY

  • Broccoli
  • Cherry Tomatoes
  • Cucumbers
  • Basil

This week’s new items!

BROCCOLI Wrap Broccoli loosely in a plastic bag & keep it in the veggie bin of your fridge. Don’t use an airtight bag, as broccoli continues to respire after being harvested & needs room to breathe. It will keep for over a week, but is firmest & tastiest if used within a few days.

Part of eating organically involves tolerating a few bugs on your produce. Broccoli sometimes comes with a few friends tagging along in its depths. Immediately before cooking, soak broccoli, head down, in cold, salted water for 5 min.  Any critters will float to the top for you to do with, as you like.

Broccoli can be steamed, stir-fried, or eaten raw. For salads or veggies platters, try blanching in boiling water for 1-2 min, then chill.  Add to soups and stews in the last 10-15 min. of cooking time.

CAULIFLOWER Cauliflower is best eaten soon after it is harvested but will keep for 1-2 weeks in the refrigerator if wrapped loosely in plastic.

Remove the outer leaves, rinse, and trim off any blemishes or brown spots. To cook florets, steam for 15-20 minutes; to cook the whole head, remove the core and steam for 15-20 minutes. (Overcooking will result in a strong odor and flavor. Stir-fry florets with other veggies; add to Indian or Asian curries; top steamed heads with lemon and butter or Parmesan cheese; serve raw with dip.

WHAT WE’RE MAKING

CSA Member Barbara Smith Gillespie loves this recipe. It’s handed down from a dear friend of hers and she makes it every year…hope you enjoy it as well!

Strawberry Bread (makes 2 loaves)

Ingredients:

  • Unsalted butter, for greasing pans
  • 3 cups flour, plus more for dusting
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp. kosher salt
  • 2 cups sugar
  • 1 1/4 cups canola oil
  • 4 eggs
  • 4 cups roughly chopped strawberries
  • 1/2 cup strawberry jam (optional)

Instructions:

  1. Heat oven to 350 degrees. Grease 2 (9 x5 x 2 3/4″) loaf pans with butter and dust wth flour: set aside. Whisk flour, baking powder, cinnamon, and salt in a large bowl: set aside.
  2. In a separate bowl, whisk sugar, iol, and eggs. Pour wet ingredients over dry ingredients and whisk until just combined. Stir in strawberries and pour batter into prepared pans. If using jam, spoon 1/4 cup over each long and using a knife, swirl jam into batter. Bake until golden brown and a toothpick inserted in the middle comes out clean, about 1 hour. Let cool for 30 minutes before slicing and serving.

Need to eat grain-free? Try making Cauliflower Rice or Couscous

Broccoli Caesar Salad is fresh take on broccoli and the classic Caesar

Marinated Cherry Tomatoes utilizes your tomatoes, onions and basil and is a versatile topping that stores well

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Stay cool, stay hydrated, stay healthy and well-fed!

With gratitude,

Bronwynn, Linda and your Winter Green Farmers

2020 Season CSA ~Week #6

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Hello! Can you believe it’s the middle of July already? We sure can’t. But the corn is past knee-high so it must be true.

Thank you to everyone for continuing to follow safe social distancing and mask wearing. We are so looking forward to when we can see all of your smiles again.

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The perfect social distancers at market

Don’t forget the first week of blueberry deliveries is this week. Your flats will be labeled with your name, so please double check you have yours, and make sure if you ordered more than one to pick them all up. The berries are plump and delicious, we had to make sure!

If you haven’t sent in your check for your berries, please do so this week. Those of you who are paying by card, we will be processing those payments this week.

If you need us to check how many you ordered, and for which week, or you need to make a card payment by phone, please give us a call at the farm, 541-935-1920.

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The corn is knee-high, just like it’s supposed to be!

WHAT’S IN YOUR SHARE THIS WEEK:

  • Blueberries
  • Swiss Chard
  • Romaine Lettuce
  • Carrots
  • Green Onions
  • Radishes
  • Zucchini
  • Strawberries

SOME SITES ONLY

  • Basil

This week’s new items!

GREEN ONIONS Green Onions, also known as Scallions, should be stored unwashed and wrapped loosely in a plastic bag. Put them in the refrigerator, where they will keep for a week. To keep green onions longer, chop off about three-quarters of the tender, green tips: the end closest to the root is less perishable.

You can eat the entire Green Onion. Use them chopped as a garnish, or use as a substitute for chives. Excellent in soups and stews, especially if added late in cooking. Grill, bake, broil, or stir-fry with a little oil to concentrate their sweetness and flavor.

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The crew enjoying lunch together

WHAT WE’RE MAKING

This one is worth the trouble, and the trip to market to grab some tomatoes.

Tomato, Corn and Zucchini Galette

If you haven’t tried these summer staples together it’s time!IMG_2015_06_06_05065-cropped1

Strawberry Basil Avocado Toast

How to get your kids to eat their veggies: Fry them! These are a delicious treat for kids of all ages.

Mustikkapiiras (or Blueberry Yogurt Pie)

This is an old favorite from the Moosewood Cookbook collection. I make it every year when the blueberries are fresh, and then again in the winter, using the frozen blueberries saved for a special winter treat. It never disappoints!

We appreciate the feedback on how much you are enjoying your food and we love to see the photos of your creations.

Here’s to good eating this week!

Bronwynn, Linda and your Winter Green Farmers 

2020 Season CSA~Week #5

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SPECIAL ANNOUNCEMENTS

Social Distancing and Face Masks:

We are asking members to please practice social distancing, hand sanitizing, and to use face masks. This helps to protect you and others, and some of our Site Hosts expressed that we reiterate this request, so they can feel safe as well. We so appreciate your help with this, particularly with the resurgence of cases. Thank you.

Blueberries

A reminder we are partnering with Berkley’s Blueberries out of Lebanon this season to bring you bulk flats of their delicious organic blueberries. Many of you have already placed your orders, thanks!

There will also be some berries in your share for these weeks.

Flats are a full 12 pints for $50. We have already reached our limit on orders for the first week of delivery, so if you would like a flat for the week of July 20th, please have your order to us by July 15th.  *Only full flats are available*

You can call us at the office, 541-935-1920 or email folks@wintergreenfarm.com  to order yours. We can take checks or credit cards for payment (reminder there is a 3% transaction fee for card payments).

Feel free to read more about their farm here ~ Berkey’s Blueberries  They only grow blueberries and they do have a U-Pick if you want to plan a day trip. Their berries, spreads and treats are available at many farmer’s markets in the area.

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Who knew that cleaning onions could be this fun!

WHAT’S IN YOUR SHARE THIS WEEK

  • Lacinato Kale
  • Napa Cabbage
  • Lettuce
  • Carrots
  • Walla Walla Onions
  • Radishes
  • New Potatoes
  • Strawberries

SOME SITES ONLY

  • Zucchini

For those of you who are new to our CSA, we don’t always end up harvesting veggies in equal amounts. If your site didn’t get a certain veggie this week, you will get them next week. Our office gnomes are keeping track, don’t worry! 

When we introduce new items into your share this season, we will share our cooking and handling tips. You can also request our veggie handling booklet if you are new to a lot of our produce.

NAPA CABBAGE  ~ Napa Cabbage is cleverly packaged. Just stick dry, unwashed cabbage in fridge. The outer leaves may eventually get floppy,, but you can remove & discard them to reveal fresh inner leaves. Cabbage can keep for a month,, but once cut, store in a plastic bag.

Rinse cabbage under cold running water just before use. Peel away outer leaves (if necessary) & cut cabbage in half through stem end. Lay flat & quarter it, again through stem end. Balance each section upright & slice away triangular core exposed at base. Then, chop, sliver or grate quarters.

Use raw cabbage to make coleslaw or sauerkraut. Stir-fry or braise until slightly browned. Use steamed or boiled cabbage leaves to wrap rice or meat fillings.

SUMMER SQUASH  ~ To clean summer squash (or zucchini), rinse or wipe with a damp cloth (peeling is not necessary). Store in the refrigerator in a closed plastic bag to prevent dehydration. Use within a few days of harvest.

Summer squash is very versatile. Try it raw, steamed, baked, broiled, fried, grilled, sautéed or stir-fried. Slice thinly for a great pizza topping, oven fry in sticks, or try in quiche or omelets. Grated squash mixes beautifully into your favorite chocolate cake or muffin recipe. A simple way to prepare squash is to half, top with minced garlic, herbs & olive oil, sprinkle parmesan cheese over the top, and bake until tender.

NEW POTATOESNew Potatoes have not been in the ground long enough for their skins to cure, so they are very fragile. We did wash your potatoes for you, so you will need to keep them in the fridge in a plastic bag, and be sure to eat them soon. No need to peel them, as many of the nutrients are close to the skin.

New Potatoes can be prepared in a number of ways. You can boil or steam them, roast them with other root veggies, or sauté them with some onions for breakfast home fries.

WHAT WE’RE MAKING

Quick Kimchee ~ Kimchee is a spicy Korean side dish, sort of like the hottest coleslaw you’ve ever eaten. Traditional kimchee can take several days to make. However, for a quick at-home version, combine a few cups of chopped napa cabbage, a tablespoon of sambal oelek (an Eastern hot sauce), 3 tablespoons of rice wine vinegar, 4 sliced garlic cloves and a healthy pinch of salt. Stir well, chill overnight, and then eat right out of the bowl!

Vegetarian Pesto Pasta with Potatoes 

A few great ideas for using Walla Wallas.

3 Walla Walla Sweet Onion Recipes

The kiddos love these! An easy, fun summer dinner.

Zucchini Pizza Bites

                                          WINTER GREEN FARM GEAR

We are happy to offer you some fresh gear to show your support of your favorite farmers! We have embroidered trucker hats, men’s and women’s tees and hoodies. You can call or email us to place an order, and we will have your merch packaged and labeled for delivery at your site the following week. 

Trucker Hats  $20

Men’s Tees  $15

Royal Blue ~ Sizes M, L, XL

Kelly Green ~ Sizes M, L, XL

Women’s Tees (ask for available sizes)  $15

Sage Green fitted

Purple fitted

Cranberry

Hoodies  $30

Men’s Forest Green ~ Sizes M, L, XL

Women’s Poseidon Blue ~  Sizes S, M, L

Hope you all had a relaxing holiday weekend. Enjoying summer’s bounty with a smaller circle this year makes it all seem a little sweeter. We are happy to accommodate you if you are going out of town and need to reschedule one of your boxes. We can also donate your box to someone in need if you’d like. Contact Linda or Bronwynn for details.

We love to see your photos of what you’ve done with our veggies! Share them on Instagram and tag us @wintergreenfarm.

As always we are thankful for your continued support and wish you lots of safe and healthy summer fun,

           Bronwynn, Linda and your Winter Green Farmers

2020 Season CSA~ Week #4

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SPECIAL ANNOUNCEMENTS

Social Distancing and Face Masks:

We are still asking members to please practice social distancing, hand sanitizing, and to use face masks. This helps to protect you and others, and some of our Site Hosts expressed that we re-iterate this request, so they can feel safe as well. We so appreciate your help with this!

Blueberries!

We are excited to be partnering with Berkley’s Blueberries out of Lebanon this season to bring you bulk flats of their delicious organic blueberries.

Feel free to read more about their farm here ~ Berkey’s Blueberries  They only grow blueberries and they do have a U-Pick if you want to plan a day trip. Their berries, spreads and treats are available at many farmer’s markets in the area.

Flats are a full 12 pints for $50. Deliveries will be marked with your name and delivered to your site the week of July 13th (order by July 8th to reserve yours) and the week of July 20th (order by July 15th to reserve)  *Only full flats are available*

You can call us at the office, 541-935-1920 or email folks@wintergreenfarm.com  to order yours. We can take checks or credit cards for payment.

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                           Alden’s first time on the cultivator this week!

WHAT’S IN YOUR SHARE THIS WEEK

  • Swiss Chard
  • Cabbage
  • Romaine Lettuce
  • Carrots
  • Spinach or Collards
  • Strawberries
  • Strawberry spread

SOME SITES ONLY

  • Beets

For those of you who are new to our CSA, we don’t always end up harvesting veggies in equal amounts. If your site didn’t get a certain veggie this week, you will get them next week. Our office gnomes are keeping track, don’t worry! 

When we introduce new items into your share this season, we will share our cooking and handling tips. You can also request our veggie handling booklet if you are new to a lot of our produce.

Cabbage  Remove outer leaves, trim the stem end, and halve or quarter the head for easier handling. Store in plastic in the crisper drawer of your fridge. Cabbage will keep for 2 weeks (and well over a month at cold temperatures and high humidity). Chop or grate raw cabbage and add to salad or slaw. To steam, cut 2-3 inch wedges off the core and steam about 10 minutes.  Serve with lemon, butter, salt, and pepper for a simple yet delicious side dish. 

Chard  Swiss Chard keeps best unwashed & wrapped in a damp towel or plastic bag. Store in the drawer of your fridge. Wash before use to remove any soil or insects. Cut celery-like stems away from tender leaves (use stems in soup stocks!) or chop & use entire leaves, including stems.

To cook Chard, steam for 8-10 minutes or boil for about 3-5 minutes.  Greens brighten in color when nearly cooked & should not be over cooked to preserve flavor & nutrients. Add to soups or casseroles, or serve steamed, tossed with butter, garlic, & just a bit of lemon juice.

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       Crisp Cabbage

WHAT WE’RE MAKING

These patties can be made with your cabbage, chard and spinach!

 

There’s no such thing as too much cheese or too much spinach in quiche!

Cheesy Spinach Quiche

How can you go wrong with strawberries and carrots in cake?

Strawberry Carrot Cake

We are happy for cooler weather this week at the farm, and looking forward to getting you all another great week of produce!

Enjoy!

With gratitude from

Bronwynn, Linda and your Winter Green Farmers

 

 

 

2020 Season CSA ~ WEEK #3

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SPECIAL ANNOUNCEMENTS

Summer is finally here and the sun has been beaming in our valley. The farmers are starting the days earlier to get the harvests in before it’s too hot. Every day is very full, and each of us is happy to be involved in getting each of you the best food.

It looks like everyone is pretty well sorted out with their sites. Just a reminder that we ask the site hosts to give members a reminder call the first two weeks of delivery. While we do have a couple of hosts who like to continue calling, from here on remembering to retrieve your share will be your responsibility.

Please respect the 7pm deadline, and if you will be late, or unable to get to your site in that time frame, give your site host a call. If you have any questions about your site host contact info, or time frame for your site, just give us a call at the farm at 541-935-1920 or send an email to folks@wintergreenfarm.com.

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The crew enjoying the summer sun and each other while harvesting kale

WHAT’S IN YOUR SHARE THIS WEEK

  • Red Russian or Curly Kale
  • Radishes
  • Strawberries
  • Fennel
  • Carrots
  • Spinach

SOME SITES ONLY

  • Beets

For those of you who are new to our CSA, we don’t always end up harvesting veggies in equal amounts. If your site didn’t get a certain veggie this week, you will get them next week. Our office gnomes are keeping track, don’t worry! 

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Beet Butte and Radish Mountain!

Since this is the first time we’re introducing several items into your share this season, here are some tips….

BEETS! To keep roots and greens fresh, remove the beet greens, wash and store in a refrigerated plastic bag.  Store the unwashed roots in an unsealed plastic bag in your vegetable drawer.  Beet roots can last up to two weeks; the greens will need to be used within a few days after harvesting.

Beet greens are a delicious and healthy vegetable on their own; steam or sauté them like spinach or use raw in salads, they are also great lightly stir-fried.

Beets do not need to be peeled, just scrub clean before using (there are many trace minerals just below the skin). Skins can be slipped off after cooking.

Beets are delicious raw or cooked.  Try them grated raw on sandwiches and salads. They can be steamed, roasted, or cooked in soup or stew.

FENNEL! Wash Fennel bulb, store in plastic bag in refrigerator, wrapping delicate leaves in moist paper towel, for up to 2 weeks. Fennel can be eaten raw, baked, steamed or sautéed. Tops can be used as a garnish or added to soups at the end. Use the tops as a substitute for dill.

CARROTS!  Cut or twist carrot tops off before storing in plastic bag in the refrigerator.  They will keep for several weeks. Clean carrots well before eating by scrubbing with a vegetable brush under running water. Do not peel unless damaged as much of the nutrients are very close to the skin.

Eat carrots raw in sticks, rounds, julienned, or grated, or add slices or chunks to soups, stews, or casseroles. Carrots are also delicious lightly steamed or sautéed and garnished with butter or olive oil and fresh herbs. Try them grated with oil, lemon juice, parsley, garlic, salt and pepper.

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Our next generation farmer Porter helping with the pack out today

WHAT WE’RE MAKING

A yummy twist on the breakfast for dinner.

Wilted greens with fennel salad

This salad is so good it stands alone. I like to add pumpkin seeds to mine for a fuller experience.

Moroccan carrot and beet salad

This is a quick, easy dinner. Feel free to substitute the chicken with tofu.

Pancit (A Filipino rice noodle dish)

Taking a picnic to the river for the day? Don’t forget we love to see photos of what you’re making on social media, please tag us if you post so we can share! If you aren’t following along yet, our Instagram is @wintergreenfarm and Facebook is Winter Green Farm.

Enjoy the next few warm months of Oregon’s beautiful outdoors. Safely, of course!

With gratitude,

Bronwynn, Linda and your Winter Green Farmers

2020 Season ~ CSA Week 2!

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SPECIAL ANNOUNCEMENTS

Thank you all for a great start to the season! We have heard so much good feedback from you, and aside from a few first week hiccups, it has been a smooth start, so thank you for your involvement.

We love to see photos of what you’re making on social media, please tag us if you post so we can share! If you aren’t following along yet, our Instagram is @wintergreenfarm and Facebook is Winter Green Farm. We do post actively on our Instagram feed with market updates and daily life on the farm.

Please remember to keep practicing safe social distancing when you pick up your share. Masks are recommended, and we will have hand sanitizer available at each pick-up location. We will provide clean pens to check your name off,  but feel free to bring your own if you prefer. Also please take all of the veggies in your box with you this year, and if you are sharing with someone make arrangements to do that outside of the pick-up site.

Half-Share folks! Those of you receiving the 12-week share will begin this week. 

If you are getting a box this week, your name is on the checklist. Please remember to checkout off so we know you got yours. If your name is not on the checklist, it’s NOT your week! Please do not take another members box. Please refer to your delivery info, and if you have any questions give us a call at the farm at 541-935-1920 or send an email to folks@wintergreenfarm.com.

WHAT’S IN YOUR SHARE THIS WEEK

  • Red Russian Kale
  • Radishes
  • Strawberries
  • Collards
  • Turnips
  • Lettuce

SOME SITES ONLY

  • Peas
  • Pac Choi

For those of you who are new to our CSA, we don’t always end up harvesting veggies in equal amounts. If your site didn’t get peas this week, you will get them next week. Our office gnomes are keeping track, don’t worry! 

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Harvesting in the June rain means mud, but these guys are still smiling!

WHAT WE’RE MAKING

Although some of you reported goodies like strawberries and peas didn’t make it to the table because they got gobbled up so fast, we are including the recipes that summer is made for.

A pretty low-fuss fermented side-dish. Great for barbecues.

Bok Choy Kimchi

More great bbq sides:

Quick Collard Greens

Red Russian Kale and Red Cabbage Slaw

And for dessert… Like a light, fluffy strawberry cloud. 

Strawberry Mousse

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This morning’s glimpse of sunshine….hoping for a trend to follow!

Thank you to everyone who reached out to us regarding our statement this week. We appreciate your thoughtfulness and are thankful to have you in our extended family. Stay well, eat well, keep doing all of the good things you do.

With gratitude,

Bronwynn,  Linda and your Winter Green Farmers

 

 

 

2020 CSA Season Begins!

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SPECIAL ANNOUNCEMENTS

Welcome to the 2020 Season! We’ll start with some details you’ll need to know!

Please remember to practice safe social distancing when you pick up your share. Masks are recommended, and we will have hand sanitizer available at each pick-up location. We will provide clean pens to check your name off,  but feel free to bring your own if you prefer. Also please take all of the veggies in your box with you this year, and if you are sharing with someone make arrangements to do that outside of the pick-up site.

A reminder for Half-Share folks! Those of you receiving the 10 week share will pick-up this week, and those of you receiving the 12 week share will begin next week. Receiving this blog doesn’t necessarily mean this is your week to pick up!

Please refer to your delivery info, and if you have any questions give us a call at the farm at 541-935-1920 or send an email to folks@wintergreenfarm.com.

IMG-9340We are excited to kick off the season and are thankful to each of you for being members. We welcome those of you who have supported us for many years, and welcome all of you who are new to our “farm family”. We are heartened that so many people care about the source of their food and the intention put into it. Our crew is keeping busy, the markets are in full swing, and the energy at the farm is buzzing.

We have quite a few new crew members and we look forward to sharing their stories with you all through out the year. Getting to know these amazing young farmers is exciting and inspiring. Shannon has done an exemplary job in the greenhouse, and all of the plants are healthy and strong.

I will be passing the “BLOG” torch on to Bronwynn for the season, and want you all to know how much I’ve enjoyed sharing “our farm” with you all through the years. I’ll probably fill in now and again through out the season.

WHAT’S IN YOUR SHARE THIS WEEK

  • Lacinato Kale
  • Radish
  • Strawberries
  • Spinach
  • Turnips
  • Red Leaf lettuce
  • Oak Leaf lettuce

SOME SITES ONLY

  • Peas

For those of you who are new to our CSA, we don’t always end up harvesting veggies in equal amounts. If your site didn’t get peas this week, you will get them next week. Our office gnomes are keeping track, don’t worry! 

WHAT WE’RE MAKING

Bronwynn’s favorite use of turnips, or as they are called in the British Isles, “neeps” Disregard the Haggis part, unless you really want to try it! (Not for the faint of heart)

Tatties and Neeps

Good tacos call for pickled radishes, here’s a quick and easy version. Leave the jalapeño out if you don’t like super spicy.

Pickled Radishes for Tacos

Strawberry sorbet is a perfect summery desert, no need for an ice cream maker.

Strawberry Sorbet

Looking for a fresh twist on kale? Try this! 

Avocado Massaged Kale Salad

Need a delicious take on breakfast? 

Strawberry Spinach Smoothie

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We have some other tools available for recipes using farm fresh veggies. The following sites offer great tips, and we do have our own pdf veggie handling guide booklet, email us if you would like us to send you that.

Cook With What You Have

Dishing Up the Dirt

This is a great cookbook if you prefer a more hands-on option.

Bounty From the Box

Looking forward to a great season!

With gratitude,

Linda, Bronwynn and your Winter Green farmers

Getting Ready For CSA

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A misty day in mid-May as we dream of a summer full of fresh, local food.

Spring is raging full speed ahead here at the farm and we are excited to be gearing up for CSA season. Thanks again to everyone for filling our membership so quickly this year and we are sad to have to tell so many more we are already over capacity.

The farmers have been busy getting everything planted and a good dose of rain is watering everything in.

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Linda is making sure all of our ducks are in a row.

Linda and Bronwynn have been busy in the office making sure everyone is matched to their sites and ready for their boxes. Mailings are going out next week, so keep an eye out for yours. If your address has changed since we last communicated, please call the office at 541-935-1920 to let us know.

If you are set up for auto payments on a credit card that has changed, please contact us as soon as possible so we can make sure your payment goes through.

Please read all of the information in the mailing. Be sure to check if your pickup location and day is correct, and let us know if there is a discrepancy.

Please pay attention to the updated site protocols for this season. We want to make sure you all stay safe while continuing to get your farm fresh produce. This year there will not be a Yum/Yuck box or shared towels to wipe out boxes. We will have hand sanitizer and clean pens at each location.

Please do your best to adhere to the following: (this is also printed out for you in your mailing)

Important Covid 19 Delivery Site Protocol

Please Read Carefully!

The goal of Winter Green Farm is to provide healthy, safe, & nutritious food for all.That being said, we hope that you will follow these safety measures when picking up your share this season.

  • Please practice social distancing when arriving at your delivery site. If another member is there retrieving their veggies, please wait for them to finish before approaching. Wearing masks is advisable.
  • Please bring as few people as possible when you pick up. If you bring children, please have them wait close-by, or in the car, so social distancing can be achieved.
  • Please only handle one box…YOURS! All of the harvest has been divided evenly, and all of the boxes contain the same items. Please transfer your veggies and leave the farm box behind.
  • Due to handling concerns, we are not providing towels to wipe out the boxes this year. Please stack the empty boxes neatly, and the farm will clean and sanitize them thoroughly each week.
  • We will not provide a Yum-Yuck box this year.  If there is a vegetable you don’t like, please take it home, and share with a friend or family member. We don’t want to leave any veggies or carrot tops behind for the site host to have to deal with. We also can’t take back, or reuse berry pint or flat trays. Please recycle.
  • Please sanitize your hands before and after you check off your name on the member check off sheet…the farm will send clean pens each week, and provide a bottle of hand sanitizer for each site. Feel free to bring your own pen to check off your name.
  • If you share your box each week with another member, please have only one member bring the share home to divide, rather than do it at the site. We believe this will help to eliminate a lot of confusion and disappointed members.
  • If you are receiving our bi-weekly Half Share, and your name is NOT on the member check off sheet, most likely, it’s NOT your week. Please contact the farm before taking the share and we will do our best to sort it out with you.

Thank you all so much! We are hoping for a smooth and joyful season!

 

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Arlo, the office help, keeping everyone safe. A very good boy.

New Beginnings….

Life has sure changed since the last time I posted our Blog….back in January, we were all focused on the upcoming election, climate change, our taxes, and getting the onions planted in the greenhouse. Now, with the COVID-19 pandemic impacting many individuals around the world, and certainly affecting every aspect of our daily lives and our businesses, our focus is slightly different.

IMG_4484.jpgWe are proud and grateful to live in a community that has come together in so many ways to protect and take care of each other. Farmers are still farming, and making as much food available as possible in this early part of the season. Grocery stores are offering special shopping time for folks at risk, and the elderly, and our restaurants are serving up food in creative ways. Our health care workers are bravely taking risks to help others, and we hear everyday about heroes in our midst, who shop for the elderly, and donate personal funds to help others less fortunate. Not to mention our teachers and parents, who are stepping up to keep students on track with their studies.

A bright spot in all of this—with people staying home, traveling less overall, and the reduction in fossil fuel use—pollution has decreased, skies and water are clearer. Mother Earth is literally breathing a sigh of relief! People are supporting one another in incredible ways. The simple act of wearing a mask is an act of care-taking of others (my mask protects you; your mask protects me). We all get a chance to reexamine the collective lifestyle of our modern era and we can decide what parts of the “way things were” we want to carry forward and what we want to reinvent.

94705996_10216932963820758_2992645427016237056_o.jpgWe especially want to thank our amazing crew! Our crew has gone above and beyond these last few months, to keep up with all of the changes, which often happen on a daily basis. They have been working long hours to accomplish all of the typical spring tasks on the farm, while also creating new ways to get produce out the our community. We would not be able to do this good work without the dedication these folks bring to the farm every day and we are so grateful.

94670743_10216932963380747_67624268665454592_o.jpgWe also want to offer deep gratitude to all of you who have reserved a CSA share this season, and to those who are on our Wait List. Our CSA is full, even after adding 25 additional shares to accommodate the multitude of requests this year. We are so happy to welcome those of you who have supported us continually through the years, those of you who are new to the farm, and those of you who have come back after a long absence. We are doing all we can to safely grow your food with love, and to keep our early June delivery schedule on track. We are also brainstorming about any changes we might need to implement at the delivery sites this season, to keep everyone safe…details will follow! Thank you so much for choosing Winter Green Farm this season!!

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Bronwynn Dean, who is training as our new CSA Coordinator

As many of you know, this is going to be my final year as the CSA Coordinator/Office Manager. I have been in this position for 16 wonderful years and I have been blessed with having a job that I love, on a farm that I cherish. I have learned so much in my time at Winter Green, and have loved getting to know our members, and be part of this  wonderful community. I’ll still be in the office a few days a week next year, taking on some new responsibilities, and opening myself to new and different paths. I look forward to weathering this final season with you all.

We feel so blessed to have found Bronwynn Dean, who is training to step into the CSA Coordinator position! Bronwynn actually worked on the farm in 2005, on the Basil harvesting crew, when we still made our own Pesto products. We feel fortunate that she has found her way back to us!

Bronwynn is a mother of three and a writing instructor who lives in the Coast Range. She has years of farm experience and appreciation and is excited to continue the tradition of connecting each of you to your fresh veggies and to the farm community. She will be taking over the writing of the weekly Blog, and keeping up with the Facebook/Instagram community. We look forward to sharing this year with her, and I’m sure she is looking forward to getting to know all of the members.

We will continue to keep in touch with news and updates regarding the start of the CSA season. We will continue to attend the Eugene Saturday Market and should begin attending the Portland markets in May. Please feel free to check in with us anytime if you have questions, or would like to be added to our Wait List.

In the meantime, be safe, be happy and eat your veggies!!

Linda and all of your Winter Green Farmers

CSA Signups are Open & We’re Hiring!

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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.

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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