2019 CSA Share ~ Week #4

July 2, 2019


What a prodigious week, celestially! Today there is a New Moon and a Solar Eclipse. While we won’t have the opportunity to observe it, most of South America will have an outstanding view, supposedly even better than we had in 2017. We can watch it online though, and while not quite as wonderful as being there, doesn’t require the journey!


  • Swiss Chard
  • Lettuce ~ Red & Green Butter
  • Carrots
  • Walla Walla onion
  • Green Cabbage
  • Strawberries


  • Broccoli


Burrito-Stuffed Cabbage Rolls

Hot & Sour Soup w/Mushroom, Cabbage & Rice

Swiss Chard Tahini Dip

Swiss Chard & Mushroom Galette

Glazed Carrots w/Cardamom & Ginger

Carrot Sesame Balls

  • 3 cups packed squeezed grated carrots- about 5 medium size carrots
  • 1 3/4 cup Gluten Free Panko Crumbs
  • 1 cup grated cheddar – low fat or full fat as desired
  • 3 eggs 
  • 1/4 teaspoon Wasabi Paste
  • 2 tablespoon Soy Sauce – Gluten-Free if desired
  • 1 tablespoon fresh grated ginger
  • 1 small brown onion finely diced
  • 1 garlic clove finely chopped
  • A handful of fresh herbs – I used coriander finely chopped
  • Optional : add some Korean Red Chili Flakes if you like something a bit more spicy
  • 1/4 cup Sesame Seeds


Preheat oven to 350 degrees, Prepare two baking sheets covered with baking paper. Set aside. Place the sesame seeds into a bowl. Set aside. Peel and wash the carrots and using a grater, grate the carrot. Measure 3 cups of packed, grate carrots. Make sure you squeeze out the extra carrot juice. Place the grated carrots into a large mixing bowl and add the panic crumb, eggs, herbs, onions, garlic, soy sauce, ginger, chill flakes. Use your hands or a spoon to combine. I really prefer to use my hands to squeeze the ingredients together and create a consistent mixture. If too moist, it could happens if you did not squeeze out very well the carrot juice, add more crumb one tablespoon at a time until you are able to forms balls with your hands. Form balls – golf size balls – rolling the mixture in your hands palms. Dip/roll each carrot ball into sesame seeds to cover half of the carrot balls. Place each balls onto a baking sheet covered with baking paper. Leave a space of 1 cm between each balls. Bake for 20 -25 minutes or until the sesame balls are firm and golden on the outside. The sesame seeds should be slightly roasted and crispy too. Serve immediately. Makes 30-40 balls. Can be made in advance and stored on a plate in the fridge. Bake only before serving to ensure the carrot balls are crispy.


Happy 4th to you all! As we celebrate this holiday, that initially began to acknowledge our freedom as a country, may we wish the same freedoms for all people, everywhere, everyday! Fireworks and bar-b-que’s are really such a small part of it all….

By the looks of how many members asked to have their shares held this week, it doesn’t seem as though as many of you will be leaving town this year as usual. We’re hoping that our veggies grace your tables on this gathering holiday. Maybe our cabbages will be made into coleslaw to compliment grilled hamburgers & hotdogs, or shredded for other delightful salads….whatever your preference, we are so pleased to be a part of your mealtimes and hope that however you celebrate the holiday, you enjoy and are safe!


Swiss Chard is a wonderfully versatile leafy green. 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 stowaways. 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.


We have included a classic Green Cabbage in your share today. Remove outer leaves if necessary, 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.


Each year I highlight a few of our crew members, so you can get to know the folks who are harvesting your food each week. This week, I will not only be highlighting a new crew member, but will begin preparing to say farewell.

Linda…..first year on Winter Green Farm in 2005 harvesting Strawberries

When Chris and Shannon took over the vegetable part of the Winter Green Farm several years ago, I gave them a 5 year commitment to continue on in my role as Office Manager/CSA Manager. This is my 4th year of that commitment and next year will be my 5th and final year in the role I have held for 15 years! When I came to the farm, a newbie to the whole CSA movement, I never imagined that I would be here this long. The farm has become home to me, taught me so much about farming and the food movement toward organic and local eating. I’ve had the opportunity to meet many amazing people who have made their way to work on the farm, some for many years, some for one year.

In 2019, hosting the That’s My Farmer celebration in Eugene, OR

I came here only knowing how to send an email on the computer, and have since learned how to manage a database, create Blogs, update web pages, use accounting systems and make an Excel spreadsheet…not things I ever thought I would enjoy! I was fortunate to work the first 10 years on the farm with my son, Tyson and daughter in law, Sara, as well as my daughter, Michelle, for a season. How many Mom’s are that lucky!! I welcomed the births of both of my granddaughters, who wandered in and out of the office on an almost daily basis. I’ve had the great pleasure of attending events to share our CSA program, and have met so many lovely people in our community.  Our members have become family to me. I feel extremely blessed to have found my way to the farm, and even though I will be moving out of my role, I will continue to be part of the farm in some capacity, as I move forward with my dream of the Long Tom Retreat at my home property. Come visit me……feel free to share!photo-2-1

With all of that being said, I would like to introduce you to Hayley, and welcome her to the farm. Hayley will be taking over my role as Office Manager/CSA Manager. Hayley comes to us from the central coast of California,  here she has been working in nonprofits and environmental advocacy since 2010. She has worked in sustainable agriculture for the past 5 years, focusing on farmers’ markets, farm based education, and plenty of field work. Hayley is very passionate about sustainable agriculture, and nurturing our environment and surrounding communities. She is excited to be part of Winter Green Farm and to continue a career of advocating for healthy food systems in our community. When Hayley is not working hard in the fields or at markets, she enjoys gardening, rock climbing, and spending quality time with her dog, Moonshine. I know you will welcome her, as you did me so many years ago!

Hope you all enjoy your share this week….

Linda and all of your Winter Green Farmers