We’re heading into the last week of July and the veggies are looking great! Everything’s growing, enjoying the sun, and waiting for the perfect time to be harvested and added to your share.
With summer in high gear, the first of the month is fast approaching, and that means August payments. If you’re set up for monthly payments and any of your information has changed, get ahold of us here at the farm at 541-935-1920 or [email protected].
Going on vacation but not sure what to do with your share? Check out our website to place a vacation request. You can either turn your share into a tax-deductible donation or take a credit toward next season’s share. We are asking for seven days notice to receive a credit and avoid any last minute confusion, so letting us know ahead of time if you can’t receive your share one week would be greatly appreciated.
When you pick up your share each week, don’t forget to check your name off the list so we know you got your box! Likewise, don’t forget to pick up your box. If you can’t make it in time and you pick up at a residential site, give your site host a call to see if you can make other arrangements. If you pick up at a market and can’t reach your site host the day of, give us a call at the farm or send us an email the next business day, and we’ll see if we can get your box to you or set it aside for you to pick up here at the farm. We do only hold them until the next packing day (Tuesday or Friday), so the sooner you can reach out to us, the better.
Please remember if you missed your pickup and your box has been rerouted, look for the one with a yellow label with your name on it. If you take on that isn’t labeled when yours has been rerouted, you are taking someone else’s share. If we could all watch out for the bright yellow labels, we would greatly appreciate it!
We still have strawberries!
The berry patches have slowed down a bit this week, but we still have flats available! We are taking orders exclusively online, so check out our website to reserve your strawberries and have them delivered on your regular CSA delivery day. We do pack the boxes on Tuesdays and Fridays, so if you pick up on Wednesdays or over the weekend, choose the date that works for you (Tuesday for Wednesday deliveries or Friday for weekend deliveries).
The Gaelic festival of Lughnasadh will be celebrated this week on August 1. The festival marks the beginning of the harvest season and honors the harvest god, Lugh. Traditionally, the sabbat is celebrated by a great feast that includes as many fruits as you can eat, as well as a sacrificial bull. The harvest festival is often a time for handfasting, and accompanied by a ritual dance or play telling the story of the gods.
Now days, festivals like the Puck Fair in Ireland mark the celebration of Lughnasadh. The Puck Fair is a three-day festival that can be traced back to the 16th century. The fair has become a tourist attraction, and includes traditional music and dancing, a market, and a parade. During the festival, a wild goat is crowned king and given a throne, while a local girl plays the role of queen. Other Lughnasadh fairs and festivals, all boasting great food, music, and dancing, can be found all over Ireland.
What’s in your Share this Week:
- Flying Saucer Squash
- Heirloom Tomato
Some sites only:
We aren’t always able to harvest our veggies in equal share, but don’t worry, we’re keeping excellent notes. If you don’t get something in your share this time, don’t worry! We’ll make sure to get it to your site next time.
- Cucumbers: Cucumbers are best eaten fresh, but will keep for up to a week in a drawer of your refrigerator. Cut or peeled cucumbers will stay fresh for only a few days. Wash them well before eating. Peeling is optional for organic cucumbers. Try peeling skins in alternating strips for a decorative effect. Cut into spears and serve with dip, put slices on sandwiches, or marinate slices for cold cucumber salad.
- Cauliflower: Cauliflower is best eaten soon after it is harvested but will keep for 1-2 weeks in the refrigerator if wrapped loosely in plastic. Remove the outer leaves, rinse, and trim off any blemishes or brown spots. To cook florets, steam for 15-20 minutes. Overcooking will result in a strong odor or flavor, so be careful. You can stir-fry florets with other veggies, add to Indian or Asian curries, serve steamed cauliflower topped with lemon and butter or parmesan cheese, or eat raw with dip.
What We’re Making:
- If you’re looking for a meatless dish, try these Za’atar Roasted Carrots and Chickpea Yogurt Bowls.
- Salads are a timeless favorite in the summer. If you’re looking for a new taste, try this Coconut Chicken Salad with Warm Honey Mustard.
- I love meals where I use the least amount of dishes possible. If you’re like me, give this Skillet Mexican Zucchini a go.
- What about this Antipasto Salad for a cool dish this season?
- My guilty pleasure is onion rings, so I’m super stoked about these Low Fat Baked Onion Rings.
- Just to keep with the salad kick, what about this Heirloom Tomato Salad?
- Try this Baked Cauliflower “Mac” and Cheese when you’re craving comfort food. All the deliciousness without all the carbs!
- There is nothing better than smothering broccoli in cheesy goodness, especially with these Broccoli and Cheese Tots.
- Had enough of our Winter Green Strawberries yet? No? Me either! If you’re looking for yet another way to enjoy their sweetness, try this Roasted Strawberry Banana Bread.
We made this Tex Mex Chicken and Zucchini dish from last week, and it was delicious. What are you making? Send us a picture by email, include a recipe, and you could see it on the blog! Or, tag us on social media. You can find us on Instagram (@wintergreenfarm) or on Facebook (Winter Green Farm). We would love to see what you’ve cooked up!
The energy at the farm is buzzing lately, and we’re all having a great time. Thanks for allowing us to be part of your food journey this summer!
Chelsea, Linda, and your Winter Green farmers