2018 CSA Season ~ Week #2

June 12, 2018



I would like to address the “Some Sites Only” for new folks, and as a reminder for past members. When we don’t have a harvest coming in out of the field to distribute to all members that week, we will share what we have with some sites, and then the next time we harvest that crop, we will make sure those that didn’t receive previously, will get that crop in their share. We keep excellent records of the harvest and distribution, so rest assured, you will receive your share!

A word about the Yum Yuck box at the delivery sites….this box is there for members to leave behind any produce they don’t care for, and for other members to take what they do like….it is not a compost bin to leave carrot tops or other items. This box stays behind until the following week, and that can get gnarly for the site hosts if its full of rotting veggies. Thanks for your help with this!


  • Pac Choi (Bok Choi)
  • Bunch of Carrots
  • Bunch of Radishes
  • Kale ~ Winter Bor
  • Spinach
  • Lettuce ~ 2 heads of Red Oak Leaf
  • Pint of Peas


  • Strawberries


Spinach & Gruyere Souffle

Spinach & Cheddar Strata

Oven Risotto w/Kale Pesto

Green Peanut Butter Smoothie

Lemon Garlic Pan-Roasted Chichen Thighs w/Spinach & Snap Peas

Quinoa Confetti Salad w/Sugar Snap Peas & Toasted Pepitas

From the Winter Green Farm Boxnotes Archive circa 2008…..                                                                    recipe from the “Real Dirt on Farmer John” cookbook

Creamy Pac Choi Soup

  • 1 Tbsp peanut oil
  • 1/2 cup scallions, chopped & divided
  • 3 cloves garlic, minced
  • 2 tsp ginger, coarsely chopped
  • 1 Pac Choi, chopped
  • 1 large potato, peeled & diced
  • 3 cups veggie stock or water
  • 3/4 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp toasted sesame oil
  • 2 Tbsp sour cream
  • hot pepper flakes

Heat oil in medium pot over Med High heat. Set aside some scallions for garnish. Add remaining scallions, garlic & ginger to pot. Cook, stirring, until fragrant (1 min). Add Pac Choi & potato. Pour in stock or water and add salt, pepper & hot pepper flakes to taste. Increase heat and bring to boil. Cover, reduce heat and simmer until potato is tender (about 20 min). Remove pot from heat. Stir in toasted sesame oil. Transfer soup to food processor or blender, and puree.  Serves 4


It doesn’t get much better than this! While we welcomed the rain for the past few days, it is always wonderful to wake up to a sunny, blue sky day. We received over an inch of rain here on the farm, and it was much needed! All of the crops look vibrant and sated, and the whole farm feels fresh and clean. We’ll be back to irrigation before we know it!


We’re excited to share this week’s box with you. The Pak Choi will keep unwashed in the fridge for a week, in a plastic container or loosely wrapped in a plastic bag. It is firmest and most tasty when used in a few days. When ready to use, slice stalks away from the base and wash, then separate the leaves from the stalk…add them at the end of your recipe. Enjoy raw or add to stir fries and soups. We had hoped to have a pint of strawberries for every member this week, but the rain squashed that dream….we had a lot of berries that succumbed to the moisture and had to be composted. Since we grow an everbearing variety, we will have more heading your way.


You have a lovely bag of spinach in your share this week. It was a very muddy harvest, and although we did wash it already, we recommend washing it again before you use it. Spinach (Spinach oleracea) is an annual flowering plant in the Amaranthaceae family, and is native to central and southwestern Asia. Spinach is a rich source of iron, but notes rich as the myth of Popeye and his fantastic strength after eating it implied. That myth was brought about in 1870 when Dr. E con Wolf misplaced a decimal point in an article he wrote. In 1937, German chemists decided to  reinvestigate the findings and discovered the iron content figure was ten times too high and corrected the mistake. Spinach also contains Vitamins A, C, E, K and a fair amount of magnesium and several vital antioxidants. Spinach is a good source of folic acid, and in fact, this vitamin was first purified from Spinach. Nutrients are best obtained when Spinach is eaten fresh, steamed, or quickly boiled….so, eat yer Spinach!

We did also wash the radishes, but again with such a muddy harvest, best to wash them again before eating. They can be eaten raw, no peeling necessary, or store them in a damp towel in the fridge.

Josh having fun packing your share this morning!
Steve bringing in the early morning greens for Farmers Market tomorrow

We hope that you all have a lovely week and a wonderful weekend ahead….lots of graduations, wedding and school trips ahead, and not course the beginning of summer vacation soon! We’re glad our veggies can be part of all of the celebrations! Enjoy!

Linda and all of  your Winter Green Farmers