2019 CSA Share ~ Week #11

August 20, 2019


“It’s difficult to think anything but pleasant thoughts while eating a homegrown tomato.” -Lewis Grizzard


It’s the season when we offer our grass fed Beef and Lamb. If you have purchased in previous years, you will most likely be receiving information soon. If not, then please get in touch to reserve your share for this year.

Beef Shares: We offer organic grass fed mixed cut shares in 1/4, 1/2 and whole shares. The cost is $4.95/lb for the 1/4 share, and reduces by $.10/lb for the 1/2 and  $.20/lb for a whole animal. This price includes cutting, wrapping and freezing. Delivery to Portland and the Coast is available with a small fee. We will offer non-organic mixed cuts and hamburger shares for less per lb. We’ll be putting the current info up on the website shortly.

Lamb Shares: We offer organic grass fed lamb shares at $6.00/lb with additional cut and wrap fees, which you will pay directly to 4 Star Meats.


  • Lettuce
  • Carrots
  • Zucchini
  • Cucumbers
  • Tomatoes
  • Red Onion
  • Walla Walla Onion
  • Green Beans


  • Cherry Tomatoes
  • Eggplant


Melitzanosalata (Greek Eggplant Dip)

Sautéed Zucchini & Cherry Tomatoes

Blistered Green Beans w/Garlic

Spinach w/Balsamic Caramelized Red Onions

Chilled Red Pepper & Carrot Soup w/Yogurt

Long term members the Frishkoff’s  hosted their son’s wedding recently at Mt. Pisqah. They really enjoyed this signature dish, and wanted to share it with us all. It was originally made by Executive Chef at Market Catering, and replicited by Pat Frishkoff, using CSA ingredients!

Cut all thinly. I do by hand; a mandolin would be more uniform. Cut on the bias as much as possible.

Pre-cook (I used microwave) until stuff but not raw
  • 6 medium new potatoes skin on
  • 1/2 large sweet onion
  • 1 pepper, bell, any color
  • I large zucchini
  • 1 large eggplant ( for this only, I squeezed one fresh lemon, and drizzled 1 tbsp of olive oil, so it would not go brown), if the eggplant slices are significantly larger than the potatoes, cut them in 1/2, 1/3, or 1/4. Make the slices similar in circle size as possible. For aesthetics, not cooking.
Baste very lightly with slightly spicy/sweet marinara. I made homemade, but canned would work. If homemade, boil the tomatoes and peel. Cool. Crush with hands.
Seasoning that I used:
  • 2 crushed garlic cloves
  • 1/3 cup chopped cilantro
  • 1 tsp lemon pepper
  • 1 tsp salt
  • 1 tsp Mrs Dash
  • 2 tsp Italian seasoning (or fresh basil)
Simmer until not running. Sauce consistency.use basting brush to apply.
This should makes 9 by 12 pan. If veggies are left, make another smaller pan, or toss-in a pot and make soup.
I have another recipe for you from long term member Lisa Plumb…she says this is one of her favorites and she makes it every year! Enjoy….
Pasta with Easy Summer Sauce
  • 2 cups quartered grape or cherry tomatoes*
  •  ¼ cup minced fresh parsley
  • 2 tablespoons minced fresh basil
  • ½ cup minced red onions
  • 1 garlic clove, minced or pressed
  • ¼ cup extra-virgin olive oil
  • 1 teaspoon salt
  • ½ teaspoon coarsely ground black pepper
  • 2 teaspoons balsamic vinegar (optional)**
  • 1 pound farfalle or other short chunky pasta
  • 2 cups cut green beans (2-inch pieces)
  • ½ cup crumbled feta cheese, or more to taste

Bring a large covered pot of salted water to a boil.  Meanwhile, combine the tomatoes, parsley, basil, red onions, garlic, olives, oil, salt, pepper, and vinegar, if using, in a large bowl.

When the water boils, stir in the pasta, cover, and cook for 2 to 3 minutes.  When the water returns to a boil, add the green beans and cook for 8 to 10 minutes, until the pasta is al dente and the beans are tender.  Drain well.

Add the pasta and green beans to the bowl with the seasoned tomatoes.  Stir in the feta cheese and gently toss everything together.  Serve hot or at room temperature.

*Or any variety of tomato diced into ½-inch pieces

**Taste the tomato mixture to decide if your tomatoes “want” the additional vinegar

Serves 4 to 6

We’re in the final days of summer vacation and I imagine that many of you are planning last getaways, backyard BBQ’s, school shopping….hope that whatever you have planned for the last days of “freedom” (or for some of you, looking forward to some “freedom”) brings you happiness and enjoyment. Glad our veggies can be a part of it all!

Linda and all of your Winter Green Farmers