We have reached Week 5! We hope everyone is busy enjoying their summer and had a wonderful holiday! The veggies are looking fantastic this week, and spirits are high here at the farm. We are so excited to share this wonderful food journey with you all.
Don’t forget to check your name off the list each week so we know you got your share. If your name is not on the list (even if you think it should be), please do not take a box! We only pack enough for those on the list, so if you take one we haven’t accounted for, you’re taking someone else’s share.
July monthly payments have now been processed! If you need to make a payment, you can drop us a check in the mail, send us one directly from your bank, or give us a call to pay by card (there is a 3% transaction fee for using a card). If you have any questions about payments or your account in general, please don’t hesitate to reach out to us here at the farm at 541-935-1920 or [email protected].
Blueberries are here!
We’ve partnered with Berkey’s Blueberries again this season, and you will have wonderful blueberries in your box the week of the 12th and the week of the 19th. We will have a limited amount of flats to order on a first come, first serve basis, delivered on the specified dates to the CSA sites to pick up with your share. We will be taking orders exclusively through our website on the products page, available only while supplies last.
If you aren’t able to get a flat from us this time, don’t worry! Click on the link above to connect directly to Berkey’s Blueberries or look for them on Saturdays at the Lane County Farmer’s Market if you’re in the Eugene area.
Reserve Your Share of Winter Green Farm Beef!
We are currently reserving shares of our grass fed beef. We will be offering our non-organic shares in July only this year, with butcher dates on July 20th & July 24th. We will offer Portland delivery for these dates on August 4th. We also have shares of our organic grass-fed beef available later this fall. You can reserve a quarter share, a half share, or a whole animal. For more information, please visit our website, email us at [email protected], or give us a call at 541-833-0274. We look forward to hearing from you!
July is upon us, and if you’re a July baby like me, you know that the ruby is the birthstone for the month. But did you know that the word “ruby” actually means “red” in Latin? Rubies are a rare form of red corundum (all other colors are sapphires), and the color is due to the presence of chromium. The ruby, as well as the sapphire, is the hardest gemstone, second only to diamonds. Rubies are a vibrant gem that symbolizes love, passion, energy, and success, and were once thought to protect warriors if worn on their armor or embedded in their skin. So, if you need a little extra protection this summer, maybe the ruby is the gem for you!
What’s in Your Share this Week:
We can’t always harvest all the veggies in equal share, but if you don’t get something in your box this week, don’t worry! We’re keeping excellent notes, and we’ll make sure to get you next time.
Chard: Swiss Chard keeps best unwashed and wrapped in a damp towel or plastic bag. It stores best in the drawer of your fridge. Wash before use to remove any soil or insects. Cut the celery-like stems away from the tender leaves. (The stems work great in soup stocks!) or chop and use the entire leaf, including the stem.
To cook chard, steam for 8-10 minutes or boil for 3-5 minutes. Greens brighten in color when nearly cooked and should not be over-cooked to preserve flavor and nutrients. Add chard to soups or casseroles, or serve them steamed, tossed with butter, with garlic and just a little bit of lemon juice.
What We’re Making:
- Salads and Summer go together like peas and carrots. For nights on the go, try this Quick Nicoise Salad.
- Need a tasty side for that scrumptious main dish? Why not add this Lemon Garlic Sautéed Cabbage to your meal?
- This Swiss Chard-Tahini Dip is a great addition to your entertaining spread this season.
- Summer is the season of entertaining, and this Smoky Carrot Dip is the perfect addition to that gorgeous charcuterie board you put together.
- Shannon works hard to cultivate the tastiest herbs here at the farm, and this basil is fantastic. Try this Caprese Salad for a beautiful dish to add to your table.
- These Grilled Chicken and Zucchini Yakitori skewers are a great dish for your backyard barbeques with friends.
- One recipe I’m dying to try are these Bacon Onion Bombs. With all the flavorful ingredients, they look delicious!
- Cheesecake is my weakness. Strawberry cheesecake? I melt! And this Low Fat Strawberry No-Bake Cheesecake is a treat I don’t have to feel guilty about!
We made these Unstuffed Cabbage Bowls from last week’s blog last night with farm-fresh ingredients from Winter Green Farm. What are you making? Send us a picture at [email protected], add a recipe, and you may see it on our blog! Tag us on social media (Instagram – @wintergreenfarm or Facebook – Winter Green Farm) and see what everyone else is making, too!
The energy here at the farm is high as we move head-long into July. We hope you’re enjoying this season as much as we are, and we look forward to joining you for dinner again this week!
Chelsea, Linda, and your Winter Green Farmers