Welcome to the 2021 CSA Season! Things are busy here at the farm, and we can’t wait to get out there and see you all while delivering your delicious veggies.
We’re so glad to hear Covid-19 cases are going down and Oregon is opening up again, but for your safety and ours, we’re still asking everyone to practice safe social distancing when picking up your share. Masks are recommended, and we will have hand sanitizer available at each pick-up location. We’ll provide clean pens, but please feel free to bring your own if you prefer. To stay safe, please take all the veggies in your box with you this year. If you’re sharing with someone this season, please make arrangements to split the veggies away from 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 firstname.lastname@example.org.
Winter Green Farm has had a website makeover! It’s sleek, it’s shiny, and it’s oh, so pretty. From there, you’ll be able to make purchases and payments on your account, follow our blog, update your information, and so much more! All our CSA members have been registered already. Go check it out at wintergreenfarm.com and tell us what you think!
We’re so excited to get this season going, and we’re grateful to every one of you for supporting us and joining our “farm family” this year. Our crew is busy, the markets are in full swing, and the energy here at the farm is buzzing. We can’t wait to go on this food journey with you. Even the dogs are excited!
What’s in Your Share this Week?
- Red Russian Kale
Handy Tips for Your Veggies:
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. Beetroots will 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.
Kale: Wash kale leaves well, by dipping in a sink of cool water several times, to flush out soil and garden stowaways.
Remove stems from Kale leaves by folding leaf in half lengthwise, and stripping or slicing away thick stems. Baby or tender young leaves may be cooked stem and all.
Steam mature Kale leaves approx. 4-5 minutes, depending on age, size, and amount in steamer. It’s ready when limp, but still retains texture.
Wrap Kale in a damp towel or in a plastic bag and refrigerate, preferably in a hydrator drawer, for up to 1 week.
For long-term storage, kale can be frozen. Wash, de-stem, and blanch leaves for 2 minutes. Rinse in cold water, drain, and pack into airtight containers (Ziploc bags) and freeze.
Radishes: Radishes may need a good scrubbing (we have already washed these for you!) but do not need to be peeled. Trim off any damaged area. Store them in a damp towel or plastic bag in the refrigerator. Store green tops separately, wrapped in a damp towel. Use as soon as possible.
Spinach: Rinse Spinach leaves in cool water and pat dry with a towel or “spin dry” as you would lettuce. Store in a damp towel or plastic bag for up to a week. Spinach can be steamed, sautéed eaten raw or added to soups at the last minute
For long-term storage, spinach may be frozen. Blanch for 1-2 minutes. Spinach cooks quickly, so be careful not to overcook. Look for a bright green color. 2-3 lbs. of fresh spinach will reduce to 2 cups cooked.
What We’re Making:
When I first started focusing on healthy eating, I needed ways to incorporate fresh, healthy veggies in a way my picky ten-year-old would still eat. I tried all sorts of recipes, but when I stumbled upon Skinnytaste, I was in love. Not only are the recipes healthy and easy to make, but they’re also delicious!
- As summer heats up, try this Red Beet Salad if you need a side dish to keep you cool.
- If you’re looking for a delicious, full meal with all sorts of tasty ingredients, try this Salmon Salad with Beets, Arugula, Pistachios, and Pomegranates.
- My favorite fruit combination is strawberry-rhubarb (Shannon makes a fantastic strawberry-rhubarb pie!) and I am dying to try this Strawberry-Rhubarb Crisp.
- If you’re looking for a hearty soup to freeze and take camping this summer, try this Kale and Potato Soup with Turkey Sausage.
- I don’t know about you, but I am always on the lookout for easy, healthy snacks for when I’m on the go. I’m looking forward to giving these Baked Parmesan Kale Chips a try.
- When my life gets busy, I am a huge fan of one-stop meals. This Easy Crustless Spinach and Feta Pie hits all the right points.
- As the days get warmer, we’re all looking for delicious meals that don’t heat up the house. One of my all-time favorites on a hot day is BLT Lettuce Wraps.
- If you’re looking for a tasty side to add to your barbequed chicken or summer spread this season, try this Roasted Radishes with Onions dish.
I sure hope you’re looking forward to this season as much as we are!
Chelsea, Linda, and your Winter Green farmers