CSA Week #23 ~ 4th Late Season Share



Come visit us this weekend, as well as the rest of the farming community, at the:

Eugene’s 6th Annual Fill Your Pantry Event

Sunday, November 13th  1-5pm
Lane Events Center, Expo Hall #1-2
796 West 13th Ave, Eugene
Credit, Debit, and SNAP accepted at event


Winter Green Farm Organic Strawberry Spread and Organic Tomato Sauce Available!

If you order this week, we can bring it to you along with your very last share of the season. Strawberry Spread is in 10 oz. jars and sell for  $4.75/jar and $50 for a case of 12 jars. Tomato Sauce is in 24 oz. jars and sell for $7.50/jar and $85 for a case of 12 jars.


  • Red Kale
  • Brussel Sprouts
  • Turnips
  • Pac Choi
  • Potatoes
  • Leeks
  • Delicata Squash
  • Apples, Gala


Bacon-Brussels Sprouts Skewers

Autumn Kale & Brussels Sprouts Salad

Roasted Brussels Sprouts w/Garlic

Brussels Sprouts w/Maple & Cayenne

Roasted Turnips w/Parmesan


Happy Friday! It’s been an interesting week.  While we try to stay away from politics in our weekly Blog posts, I feel I can’t just pretend that the election didn’t happen. I’m just glad that we are able to send you a lovely box of fresh, organic produce to fill your eyes with beauty, and your bellies with good food, to nourish your body and spirit. No matter what is ahead, let’s face it together with the strength of healthy bodies and minds!

We’re also facing the end of the harvest season here on Winter Green Farm. NEXT week will be your very last CSA Share delivery! It’s hard to imagine that the time has gone by so quickly! I’d like to ask  you to take a look around for any random CSA boxes that might have made their way home, and bring them to the pick up site next week…we’re doing very well in box returns this year, but there are still a few out there somewhere!

You may notice that the recipes are a bit heavy on the Brussels Sprouts this week. While there are many of you who adore this vegetable, some of you may not be familiar, or unsure if you really like them very much. If you’re in that camp, hopefully some of the recipes I’ve chosen will encourage you to give them a chance. They are one of my favorite veggies and I look forward to this time of year to indulge!

Keith Walton, one of our long term crew members and our mechanic extraordinaire, brought in a recipe book for me to look over today. It’s called “Winter Harvest Cookbook” written by Lane Morgan. He and his wife, Rachel, have enjoyed the recipes from this book for many years, and they found out that it’s back in print. You might want to check it out….I found this recipe for Celeriac Bread and can’t wait to try it.

Celeriac Bread

3 cups flour

1/4 tsp baking powder                                                                                                                                     1 tsp baking soda                                                                                                                                               1 tsp salt                                                                                                                                                                3 eggs                                                                                                                                                                     1/3 cup oil                                                                                                                                                               2 cups grated celeriac                                                                                                                                    1/2 cup minced onion                                                                                                                                         1 Tbsp parsley                                                                                                                                                       1/4 tsp dried marjoram                                                                                                                                     1/8 tsp pepper                                                                                                                                                butter                                                                                                                                                                        1 Tbsp flour

Preheat oven to 350 degrees. Sift together flour, baking powder, baking soda, and salt. In a large bowl, beat eggs and then add oil, celeriac, onion, parsley, marjoram, and pepper, beating until well blended. Add flour mixture a little at a time, mixing thoroughly after each addition

Butter and flour two loaf pans. Spoon batter into pans, smooth tops, and bake 40 minutes or until tester comes out clean. Cool 10 minutes and remove from pan. Makes 2 loaves.


Jeremy & Josh filling winter squash orders

We’ve been really busy this week harvesting carrots and burdock root, and getting ready for the Fill Your Pantry event this weekend. While the time for preordering has passed, we’ll still have plenty of produce there for you to stock up with winter storage crops.


Steve wiping down winter squash so it is clean and pretty for you!

This is also the time of year when we get the barn ready for the cows to over winter. We bring them up so they have some shelter from the cold and wet, and also to protect sensitive pastures. Jack and Jimi spent much of the afternoon inspecting and weighing all of the animals, and tagging the new calves from this season.


Jack created a paddock area based on the designs of Temple Grandin. Temple Grandin is an American professor of animal science at Colorado State University, world-renowned autism spokesperson and consultant to the livestock industry on animal behavior. She is widely celebrated as one of the first individuals on the autism spectrum to publicly share insights from her personal experience of autism. She is also the inventor of the “hug box“, a device to calm those on the autism spectrum. She studied the behavior of cattle, how they react to ranchers, movements, objects and light. Granin then designed adapted curved corrals, intended to reduce stress, panic and injury in animals.


Cows and calves awaiting their turn to get weighed.

We all hope that you have a relaxing weekend, filled with love, laughter, family & friends, sharing time with each other and eating good food! We are all so blessed, and feel grateful to have you be part of our farm family.


Linda and all of your Winter Green Farmers

CSA Week #22 ~ Late Season



Eugene’s 6th Annual Fill Your Pantry Event

Sunday, November 13th  1-5pm
Lane Events Center, Expo Hall #1-2
796 West 13th Ave, Eugene
Credit, Debit, and SNAP accepted at event

You can also view the product list and prices at the same url: http://wffc.localfoodmarketplace.com.

Online pre-ordering closes at midnight November 4th.

New! Free printable storage primer to help you prepare to stock up!

Don’t miss your chance to stock up! The upcoming Fill Your Pantry event offers locally grown staple and storage crops at bulk prices. OSU Master Food Preservers will be on hand to answer your questions about food storage. If you order online, your order will be aggregated and ready for pickup when you arrive. There is a drive-up lane and volunteers on hand to help load.

Staple crops
Dried beans, wheat berries, rye berries, triticale, rolled oats, quinoa, whole wheat pastry and bread flours, buckwheat flour, barley flour, rye flour, cornflour, polenta, popcorn.

Storage crops
Onions, garlic, shallots, leeks, winter squash, pumpkins, potatoes, cabbages, yacon, carrots, beets, parsnips, turnips, radishes, sunchokes, celeriac, dried peppers, apples, Asian pears, honey.

Frozen Foods
Blueberries, strawberries, beef, pork, lamb, duck, chicken, and bones for making broth.


  • Celeriac
  • Curly Kale
  • Kuri Squash
  • Butternut Squash
  • Romanesco
  • Carrots
  • Collard greens
  • Strawberry Jam


Roasted Romanesco

Romanesco Stir Fry

Romanesco Pakora w/Tamarind-Raisin Chocolate Sauce

French Lentils w/Caramelized Celery Root & Parsley

Potato & Celeriac Root Rosti

Butternut Squash Risotto w/Parmesan


Welcome to week 3 of the Late Season! We have all been feeling blessed with the dry, warmish weather of late…..gives the fields a chance to dry out, as well as our rain gear! Hand harvesting root crops is still possible, although a bit sloppy, but harvesting with any mechanical implements, such as tractors, is fairly impossible with the ground as wet and soft as it is now. We have been harvesting our wholesale carrots by hand (not ideal!) and will need to do the same with our burdock root next week. Sure makes us appreciate machines at times like these.


It’s amusing how much a little bit of sunshine can change attitudes as well….even though our crew is amazing in that they just keep on trucking, no matter the weather, I did see more smiles today than in the last few weeks. We all got together last Sunday to celebrate Halloween at Jeremy and Ashley’s house in Deadwood, and a good time was  had by all! We shared a delicious potluck, good company and then music in the barn. Some of us went home, and some stayed the night….here are some of the costumes!


Terah as Cleopatra, Emma as a Galactic Princess, Andrea as a Rain Cloud/Rainbow and Brandon as Willy Wonka


Jeremy as Ramen Noodles, daughter Mia as a Ladybug and friend Mandala as Alice in Wonderland….parents Bear and Amy were the Mad Hatter & White Rabbit.

There will be a vegetable in your box this week that some of you will recognize, but some of you will be wondering what the heck it is and how in the world to cook it!


It’s called Romanesco! Romanesco is a member of the species Brassica oleracea L., which includes cabbage, broccoli, Brussels sprouts, cauliflower, collard greens, kohlrabi, and numerous other “cultivars” (cultivated variations). This strangely beautiful vegetable goes by many names….The French name, chou Romanesco literally translates to “Romanesco cabbage”, placing it in the cabbage family even though it doesn’t much resemble any cabbage you’ve ever seen. In German, it’s Pyramidenblumenkohl: “pyramid cauliflower”; in Italy, where it was first described in the sixteenth century, it’s called broccolo romanesco: “Romanesco broccoli”, but sometimes cavolo romanesco: “Romanesco cabbage”. Finally, in English it’s usually called “Romanesco broccoli”, but you’ll also see it referred to as “Romanesco cauliflower”.  It does taste like a cross between broccoli and cauliflower, but you’ll have to admit, it seems more fun to eat!

What’s even more fascinating than the visual treat of just looking at Romanesco is realizing that it takes the form of a fractal –  a complex geometrical shape that looks almost the same at every scale factor. So each segment is made up of smaller florets that mimic the fractal shape to perfection, which in turn are made of even smaller florets of similar shape… and this goes on and on to the tiniest florets.

If you break off a floret from the main head, it looks like a mini-version of the Romanesco, with its own mini florets. No matter which part of the fractal you zoom into, it will look like an identical version of the bigger picture. It’s fascinating to think that something like this naturally occurs in nature, let alone on a vegetable. A detailed pattern that goes on repeating itself is rare and certainly a thing of beauty.


The Romanesco is nothing short of a mathematical marvel, reminiscent of the Fibonacci series – a sequence of consecutive numbers that add up to the next number. Like: 0, 1, 1, 2, 3, 5, 8, 13, and so on. So how can a Romanesco imitate a series of numbers? Simple. On closer inspection, the Romanesco is revealed to have a spiral starting from the center point. All the smaller florets are arranged around this spiral. In essence, this is the Fibonacci spiral – a series of arcs with radii that follow the Fibonacci sequence. If you count the number of spirals in each direction, they will always be consecutive Fibonacci numbers. A math lesson on a vegetable – isn’t that amazing?

Of course, a head of Romanesco can’t go on forever, the fractal has to have a termination point. So math purists might call it an approximate fractal. Whatever it might be, its perfect geometrical structure makes the Romanesco so visually stunning, that it might actually pain you to boil it. But it tastes great. so please do!. It can be eaten raw, goes well with a dip, or you could cook it just like you would cauliflower or regular broccoli.

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

Linda and all of your Winter Green farmers

CSA Week #21 ~ 2nd Late Season Share




64 W 8th Alley. Eugene, OR 97401

Owner/chefs Mark Kosmicki and Tiffany Norton at Party Downtown will cook up a fantastic menu with farm fresh meat and produce contributed by Laughing Stock Farm, Winter Green Farm, Camas Swale Farm, Deck Family Farm, Good Food Easy, L’toile  Ruby and Amber, and Turnip the Beet. Claim 52 is contributing the beer!

 $50 per dinner reservation. $25 of this goes to That’s My Farmer for its Low Income Fund. The fund subsidizes farm food boxes for those unable to afford them.

 Make checks out to That’s My Farmer and send to That’s My Farmer, 22839 Willow Lane, Veneta, OR 97487. Write Benefit Dinner on the memo line.

 You will be placed on the reservation list when payment is received. Include your email or phone number on the check, and you will be notified. Party Downtown is located at 64 West 8th Alley in Eugene, behind Red Wagon Creamery on West 9th St.

 That’s My Farmer is a coalition of 15 faith communities and 15 farms.


If  you would like to order, and have it delivered to your site before the end of the season, just call/email the farm. We can offer cases, or jars….they make great holiday gifts!       Price info below in the Blog post.


  • Kale, Lacinato
  • Delicata Squash
  • Cabbage, Savoy
  • Carrots
  • Pac Choi
  • Lettuce
  • Pears, Star Krimson
  • Potatoes
  • Leeks


Delicata Squash & Roasted Mushrooms w/Thyme

Delicata Squash Bake w/Tahini Sauce

Leek & Herb Frittata (Kuki Sabzi)

Chickpea Pancakes w/Leeks, Squash & Yogurt

Leek & Potato Galette w/Pistachio Crust

Pear Upside Down Cake

Pumpkin-Pear Crisps


Welcome to the 2nd week of the Late Season CSA Share…the first week’s delivery went well! We were able to pick up all of the empty boxes at the delivery sites that are not Late Season sites, as well as deliver to all the sites that are, and keep to our schedule! I went on delivery with Josh, as Erik was out of town at a Permaculture Building workshop, and it was great to visit all of the sites, and even meet up with a few of our members.

There won’t be too many photos this week, as the main focus on the farm this week is RAIN, RAIN, RAIN! Everyone’s hands are muddy most of the time, so phones & cameras haven’t been coming out…plus, I have been on Jury Duty and not on farm too much this week. Wali has been keeping track of rainfall on the farm for the past 30 odd years, and he says that this is the wettest October on record with over 11 inches of the wet stuff, with the exception of one year where we had 7 inches! We don’t need any rain gauges to tell us it’s wet though, as the  mud clinging stubbornly to boots and the soggy rain gear and clothes tell the true story.

This week we have been washing lots of carrots and burdock for wholesale orders, and it looks like we’ll be hand digging what’s left in the ground, as we won’t be able to get tractors and harvesting implements into the fields until things dry out a bit, which doesn’t look like a probable event.


We hosted the Cesar Chavez Elementary School this week with 3 field trips for the 5th grade classes Monday, Tuesday and Wednesday…they enjoyed hayrides in the “conestoga wagon”, harvested lots of fresh veggies from the fields and then snacked on them for


lunch. One of the highlights of the day was meeting Jabrila’s horses, Dakota & Eddie.


They were a very enthusiastic group, and Jabrila & Wali enjoyed themselves as well.

We just picked up the new batch of Strawberry Spread and Tomato Sauce from Sweet Creek Foods….let me know if you would like to order some, and I can send it to  your delivery location for you before the end of the season. The costs will be $85/case for the Tomato Sauce, and $7.50/jar…..the Strawberry Spread will be $50/case and $4.75/jar.



Chris and Shannon hosted our annual Crew Appreciation Dinner on Saturday evening, and treated all of us to a feast extraordinaire! Chris cooked a brisket in his cobb oven, and grilled lamb from his flock, and there was a platter of roasted veggies, along with a kale salad and a vegetarian squash soup.. Shannon out did herself with desserts…..pumpkin cheesecake, candied ginger chocolate ganache, pear tarts, and pies…..we certainly all ate well and felt very much appreciated for sure….thank you!! Just another reason to feel grateful for working on this amazing farm, for such awesome folks!

We hope that you all have a really fun weekend, and enjoy your veggies!

Linda and all of your Winter Green Farmers

CSA Week #20 ~ First Late Season Share



This is the first of the Late Season deliveries…..if you are NOT participating in the Late Season and would rather not continue to receive the weekly BLOG then you can scroll on down to the bottom of this post and unsubscribe there. If you are a Half Share Late Season member, you will be receiving this post even if it’s not your week to pick up a share. If you have questions about when your pickup day is, please call/email the farm office and I will be happy to help you.


  • Pears
  • Cauliflower
  • Lettuce
  • Swiss Chard
  • Butternut Squash
  • Kuri Squash
  • Fennel
  • Onions
  • Golden Beets
  • Stir Fry Mix
  • Radishes


Maple Roasted Red Kuri Squash w/Lemon & Garlicky Greens

Braised Red Kuri Squash

Roasted Butternut Squash Lasagna

Shaved Butternut & Carrot Salad w/Dates & Sunflower Seeds

Butternut-Pear Soup

Squash Pot Stickers

Swiss Chard, Fennel & White Bean Gratin

RoastedFennel Pesto w/Fennel Fronds, Toasted Almonds & Garlic

Greetings and welcome to the Late Season! We’re so glad you’ve decided to continue on and we’ll be feeding you a little bit longer. It felt strange this week not to be harvesting and readying for a Tuesday/Wednesday delivery this week. We didn’t spend the time idle, I can assure you! The crew has been quite busy harvesting for wholesale orders, and digging up burdock root….that’s right, it’s that time of year once again! There’s nothing like the sweet smell of burdock to signal that fall is really here. If you’re a burdock lover, you’ll be finding it at our markets soon, and in local groceries.

The weather was quite challenging today, and our crew was out in the rain a lot. The harvesting was very muddy, and did their best to clean the veggies well, but you might see residual mud on some of the radish greens…a quick wash should remedy that!


Last Saturday was our end of season Harvest Celebration and our 25th anniversary of offering our CSA program to the community. I guess Mother Nature got the invitation because she sure decided she would like to attend! She definitely made her presence known! We didn’t let the weather deter us, and the party went on as planned, although under cover for the most part, with the exception of the hayrides down to the pumpkin patch to retrieve Jack O’ Lanterns. They were huge and beautiful this year! To make our hayride more weather friendly, Chris and


Jimi turned it into a “conestoga wagon” of sorts, and it kept folks mainly dry. Thanks to all


of  you who braved the storm to attend…the food was amazing, as usual, and we had lots to keep us entertained….Elizabeth Lutz, the face painter extraordinaire blessed us with her presence, and sent everyone away with their hearts desire on their faces, even Jabrila!


Of course, we pressed apple cider again…Wali was in charge but he had many helpers!



They all had a great time, but not as much fun as Jeremy and Kiegan had harvesting the apples….they didn’t waste time handpicking each one though! They made short work of the task by Kiegan climbing the tree and shaking the apples down..some even actually landed in the bins, and on the tarp they spread below the tree!

We had some crafts for the children to fool around with and the Circle of Children folks were here to help make seed balls. The Circle of Children folks were gifted 60 acres of property on Triangle Lake with a fully-developed Conference & Retreat Center. They began operating on this land in January of 2012, and the property title was officially received in 2014. The center is surrounded by 180 acres of private wildlife preserve. Their facilities include a commercial-sized kitchen, dining hall, giant activity barn with a theater stage, lodges, cabins, offices, residential houses and lake access with a private dock.


Chance, Sonia, Ashley and Astraya making seed balls

Some of their goals are to offer project based learning, youth programs, and family camps throughout the year. They are especially enthusiastic about offering the conference center to groups that are interested in exploring creative ways to integrate children into worships and classes. The sustainability of the center is made possible by voluntary contributions, and works on a “pay it forward” model. They welcome donations and visits!


The children loved making the seed balls with clay, compost and seeds. They also learned about pollinators and how important they are. They took the seed balls home to dry and in the Spring they will throw them out into fields and forests!

We hope you all enjoy your first Late Season fall box….have a great weekend!

❤️ Linda and all of your farmers



CSA Week #19



This is the final week of the Standard Season! For those of you who are not participating in our Late Season, this is your last share for this year…..if you have any stray CSA boxes that might have made their way to your house, please bring them to your delivery location this week. Also, if you are not interested in continuing to receive the weekly blog, you can scroll down to the bottom of this post to unsubscribe, but feel free to follow along!

HARVEST CELEBRATION…..Come share the day with us to celebrate the season!

Saturday, October 15th ~ Noon to 4pm ~ We’ll begin with a potluck to share, so if you would like to participate, bring your favorite dish to share. After lunch, we’ll begin hayride tours, be pressing apple cider, have face painting, seed ball making and some other activities for you all. We have heard it could be a rainy day, but please do come on out for the day and pick up your Jack O’ Lantern! They’re just waiting for you….



Please join us at a Farm to Table dinner to raise funds for the That’s My Farmer Low Income Fund.  

SUNDAY NOVEMBER 6 @ 6:00 PM AT PARTY DOWNTOWN, 64 W 8th Alley. Eugene

Owner/chefs Mark Kosmicki and Tiffany Norton at Party Downtown will cook up a fantastic menu with farm fresh meat and produce contributed by Laughing Stock Farm, Winter Green Farm, Camas Swale Farm, Deck Family Farm, Good Food Easy, L’toile  Ruby and Amber, and Turnip the Beet. Claim 52 is contributing the beer!

 $50 per dinner reservation. $25 of this goes to That’s My Farmer for its Low Income Fund. This fund subsidizes farm food boxes for those unable to afford them. Contact Linda at the farm office to make your reservation! Seating is limited….


  • Cabbage ~ either Savoy or Dutch
  • Purple Top Turnips
  • Red Kale
  • Leeks
  • Red Potatoes
  • Apples ~ Gala variety
  • Carrots
  • Parsnips
  • Onions
  • Pie Pumpkin
  • Pepper


Spicy Skillet Turnip Greens

Leon O’Neal’s Turnip Greens

Carrot & Parsnip Fries

Parsnip Soup w/Toasted Almonds

Glazed Turnips & Parsnips w/Maple Syrup

Homemade Pumpkin Pie from Scratch


Okay…I’ll admit it! After such a beautiful, warm and sunny Sunday, it was a little disappointing to awake to the sound of rain this morning. Standing in morning circle, with the drizzle falling, everyone geared up to the max in rain gear, boots on, harvest knives at the ready, the crew looked ready for anything. On they marched out to the fields to bring in the myriad of amazing crops for you today…you will all be so pleased with your box!



Kiegan and Chad used the root washer to clean up the Purple Top Turnips….they look like beautiful jewels! I’ve included some recipes for you,  as well as some nutrition and fun facts. While most folks have been enjoying the turnip bulb each season, many don’t know how amazing the greens are to eat,  not only for flavor but for it’s nutritional and medicinal properties.


Turnip greens are  a great source of many vitamins and minerals – including vitamin K, vitamin A, vitamin C and calcium. Ounce-for-ounce, a look into turnip greens nutrition shows that turnip greens contain roughly 10 times the amount of vitamin A than cabbage does, and about 10 times the amount of calcium than cauliflower!

One cup of cooked turnip greens contains about:

  • 29 calories
  • 0 grams fat
  • 5 grams fiber
  • 5 grams protein
  • Less than 1 gram sugar
  • 529 milligrams vitamin K (662%)
  • 549 milligrams vitamin A (220%)
  • 5 milligrams vitamin C (66%)
  • 179 milligrams folate (42%)
  • .48 milligrams manganese (24%)
  • 197 milligrams calcium (20%)
  • .36 milligrams copper (18%)
  • 7 milligrams vitamin E (14%)
  • .26 milligrams vitamin B6 (13%)


Erik, Jesse, Josh and Shenoa bagged up your carrots and parsnips this week…they look so lovely joined together and hopefully the recipes using them together will be delicious!


Andrea and Rosalia braved the weather to harvest the very last of the peppers for you…


and Jabrila sorted through them to pick only the best ones….this pepper lover is very sad to see them go…


We harvested 2 different types of cabbages this week, so you’ll either be receiving a Savoy Cabbage (with the curly leaf) or a Dutch type with the flatter leaves…both will be yummy!


For those of you who will not be following us into the Late Season, we would all like to say THANK YOU!!! for choosing us to be your farm this year, allowing us to supply you with the


most amazing food we could grow, and to share this vision of feeding folks such as yourselves the healthiest, most sustainably grown food we can. You’re part of the vision, and part of the movement to create a food system that nourishes our bodies and the earth….thank you for being part of our farm this year!

Many, many blessings through the rest of the year!

Linda and all of your Winter Green Farmers

CSA Week #18



We are opening up the tomato patch to members this week! You will be able to come any day this week, from 7:30am to 330pm, that way there will be someone available to show you where the tomato patch is. Please call or email ahead to the farm office to let us know you will be coming…541-935-1920 ~ folks@wintergreenfarm.com

Late Season Shares: I will be sending out the information for the Late Season members this week….if you have been meaning to reserve a Late Season share, please get in touch soon! The first Late Season Share will begin on Friday, October 21st and go right up to the week before Thanksgiving.


Hope you’ll come on out to the farm on Saturday, October 15th to join in the festivities to celebrate the wonderful season we have shared. We’ll begin at about Noon and share a potluck lunch until 1pm, when we’ll begin hayride tours down to the pumpkin patch to choose  your Jack O Lantern…they look amazing this year!


  • Apples ~ Gala variety
  • Carrots
  • Turnips, Hakurai variety
  • Collards
  • Peppers
  • Eggplant
  • Celeriac
  • Onions
  • Delicata Squash
  • Stir Fry Mix
  • Leeks


Apple & Root Vegetable Hash

Celery Root & Apple Remoulade

Leek-Celery Root Stuffing

Garlic Delicata Squash

Winter Squash Rolls

Maple-Glazed Turnips & Carrots

Oh my goodness! Hard to believe this is the next to the last Standard Season share! This season seemed to go so quickly. This week’s box surely represents the fall season. We are putting in the very last of the eggplant, and really combed each plant to make sure to find one for each member! Some may be a little small, but I’m sure they will be tasty. As the summer crops recede, we make room for the hearty veggies such as squashes and in your box for the first time this season, Celeriac root! Hope you all enjoyed the bag of Stir Fry Mix you received two weeks ago…we’ll have another for you this week. I sautéed mine with onions, garlic, apples and added some apple cider vinegar to finish…a perfect combination of sweet and sour!


For those of you who have never tried one before this alien looking beauty has a distinct, refreshing flavor reminiscent of a cross between celery and parsley.


Celery root stores well at cool temperatures, so keep it in the veggie crisper in the fridge. I’ve included some recipes that sound delicious, and you can also find more recipes on our website in the last few season’s Blogs and also in the archived box notes, from when we were “old  school”..  First time in the box this season, delicious Gala apples from Mt. Hood Organics….


The mornings are darker as we circle up at 7am….won’t be long before we move the start time to 7:30am so we can see what we’re harvesting!


Josh and Jeremy with their leek cache….quite a harvest!

Neighbor Farmer Feature:

This week I’d like to introduce you to the farmer family at Just Earth Farm!


Just Earth Farm is a family farm run by Winter Green Farm CSA members Joe Ramagli and Susanne Stover. Their raw milk herdshare operation recently became the 12th raw milk farm in North America to be listed by the Raw Milk Institute (RAWMI). You can read more about RAWMI’s Common Standards for safe raw milk production for human consumption here.

Just Earth Farm is committed to ecological grazing and other production practices that heal the Earth, unwavering commitment to zero pesticide residues through organic-only feed and pasture, and helping to build the community’s health and well-being through providing whole, nourishing food. They love seeing their farm’s products help people improve their health!

The cows on the farm enjoy the good life, so that they can produce the safest, sweetest, and most nutritionally balanced milk possible. Although Just Earth Farm is not certified organic, every single input on the farm is either certified organic or non-certified organic. The certified organic bedding straw, alfalfa, and meadow hay are all grown in Oregon, and any cows who eat grain are fed certified organic grain and supplements at milking times. Cows have access to 15 free-choice minerals to keep their bodies in ultimate health and balance, so that illness is a rarity on the farm. If any do become ill, they are treated with homeopathic, herbal, and dietary remedies, with antibiotics used only in extreme cases as a last resort.

Susanne and Joe run their farm alongside their Jersey and Dutch Belted milk cows, a flock of pastured laying hens, their son Cedar, newborn Aurelia, some crazy cats, and lots of friends and family helping to keep the farm in tip-top shape. They invite all potential members to come see the farm and taste the milk.

To learn more or schedule your farm tour, contact Susanne at 541-321-2707 or susanne@justearthfarm.com

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

Linda and all of the Winter Green Farmers


CSA Week #17



Hope  you’ve marked your calendar for the end of season Harvest Celebration! We’re celebrating our 25th year of our CSA program! We hope  you’ll be able to come spend the day with us!

Saturday, October 15th                                                                                                                                     Noon to 4pm                                                                                                                                                             Potluck from 12:30pm to 1pm, followed by hayrides down to the pumpkins! We’ll be pressing cider, there will be face painting and some craft tables for the kiddies, and we’re hoping to have the Circle of Children group here to make seed balls!

Fall Biodynamic Prep Meeting                                                                                                          Sunday, October 2nd                                                                                                                                8:30am -5:30pm, bring a brown bag lunch, event followed by a potluck dinner

Grass Fed Beef                                                                                                                                                               We still have a few shares left of our grass fed beef! If you meant to order, or have been sitting on the fence, the time is now to reserve your share before they’re all gone!    


  • Kale, Lacinato
  • Swiss Chard
  • Eggplant
  • Peppers
  • Cauliflower
  • Carrots
  • Onions
  • Acorn Squash 
  • Pears, Star Crimson


Spicy Squash Salad w/Ginger-Lime Dressing

Squash Kale Soup   

Stuffed Acorn Squash w/Quinoa & Pistachios

Kale & Celery Tiger Salad

Kale & Walnut Pesto

Oven Roasted Cauliflower w/Garlic, Olive Oil & Lemon Juice


A lovely fall morning scene on the farm today

What a change of scene from last week….we were all walking around covered in rain gear, and muddy boots….today, the crew are all in shirt sleeves and sun hats! What is that saying….if you live in Oregon and don’t like the weather, just wait a minute! We know there is more rain on the way this week-end but we’ll relish this gorgeous warmth and sunshine while it lasts!


This little guy was found in the eggplant patch today!

It was certainly a lovely day to do some squash harvesting. At the end of each season, we all share at the morning circle what tasks we liked best and least on the farm during the season. Invariably, harvesting squash is usually high on the list. The crew  goes out into the field with lopers and clips the squash fruit from the vines, that have mostly died back by this time of year. They group the fruit in bundles in the field a certain lengths from each other. We then load wooden totes onto the back of our flat bed truck, and one person stands on the flat bed, while others toss the squash up to him/her to place in the tote….it’s lots of fun, and the pace is quick. There is a lot of counting involved as well so we know how many fruit come out of the field. All of the squash look really great this year!

You’ll have Acorn Squash  in your boxes this week…I posted some recipes for you this week that sound delicious, but if you have a favorite please do share! If you don’t eat your squash right away, store in a cool, dry dark area…they will last quite a while.

Farmer Feature:


One of our long term crew on the farm this season is Steve Knox. Seven years ago an interest in homesteading and self-sufficiency led Steve from Missoula, Montana to Winter Green Farm. Previously a line cook and a college student, Steve earned a degree in Political Science and traveled to Nicaragua and Italy to study food and agriculture.

Once in Oregon, Steve took to the Winter Green Farm lifestyle. He developed a profound respect for the community of experienced and knowledgeable farmers who by now have taught him countless skills. He helps to train and run the harvest crews, runs the PSU Farmers Market in Portland, and helps to manage our wholesale orders. He is an eager and quick learner, and is always happy and willing to lend a hand on any task.

Last spring, Steve and his partner Terah purchased a parcel of farm land in Walton, Oregon. Steve has been raising chickens for several years, for egg production and also meat birds. This year he and Terah  raised a large single batch of chickens, which are currently for sale. If you are interested in adding more local, pasture raised chicken to your diet, you can contact Steve at 406-208-7775. The chickens sell for $4.50 per lb or $4.25 per pound when you buy 3 or more.

Farmer Feature:

Thought I would share Farmer Porter’s progress with  you….his melon crop venture was so successful that he was able to realize his dream of purchasing a fishing boat! He is now Captain Porter and hopes to take his boat out this weekend for the first maiden voyage…maybe we’ll be adding Salmon to our farm offerings in the future!


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

Linda and all of your Winter Green Farmers