We’ve made it to Week Four! I don’t know about you, but this last week has been brutal with all the heat. We hope you’ve been able to get a reprieve these last few days, because Oregon has broken temperature records across the state! Our crew has been getting up early to make sure your veggies get harvested before the heat of the day sets in, and boy, do they look wonderful.
Please make sure to check your name off the list so we know you got your share. If your name is not on the list, this is not your week! Keep an eye out for boxes with yellow labels. These are marked specifically because of an allergy or because the box has been rerouted from its regular site. Half-share folks on the twelve-week program, this IS your week!
Because of the heat, your delivery driver or site host might move the boxes to a shady location to preserve the veggies. If you don’t see the boxes right away, take a look around, then give your site host a call if you still aren’t seeing them. If there’s still an issue, give us a call here at the farm at 541-935-1920 or shoot us an email at [email protected].
Just like the last few weeks, we ask that you practice safe social distancing when picking up your share. Masks are recommended, and we’ll provide clean pens and hand sanitizer at each site.
Blueberries are coming! Keep an eye on our emails and newsletter the next two weeks. We’re in the process of getting blueberries scheduled so we can send them in your shares! We will have a limited number of flats available to order, and we’ll let you know when those will be available. I don’t know about you, but I can’t wait!
” We hold these truths to be self-evident, that all men are created equal, that they are endowed by their Creator with certain unalienable Rights, that among these are Life, Liberty, and the pursuit of Happiness.”-Declaration of Independence, United States 1776
Did you know that the Declaration of Independence wasn’t actually signed on July 4th? Written by three of our founding fathers (Thomas Jefferson, John Adams, and Benjamin Franklin), the Declaration was drafted in July and our freedom was adopted on the fourth, but the document itself wasn’t actually signed until August 2, 1776 by members of Congress. The first of the fifty-six delegates to sign was John Hancock, the president of the Congress. He signed his name in big, bold letters, and now, two-hundred and forty-five years later, we say “Put your John Hancock there” when asking for a signature. Hancock was the first to sign, but not the last. The Declaration of Independence was finally made official after all delegates of the Continental Congress had signed on August 4, 1776.
July is a month of Independence Days the world over. Here in the States, the Declaration of Independence was adopted on July 4, 1776. Up north, Canada Day is July 1, celebrating the beginning of the Dominion of Canada in 1867. In France, Bastille Day is celebrated on July 14, commemorating the storming of the Bastille and the beginning of the French Revolution in 1789. These days, we celebrate with fireworks and barbecues, rodeos and yard games, good food and great friends. Stay safe this Fourth of July as we celebrate being in the Land of the Free because of the Brave.
We’d like to congratulate all our crew and CSA members for working so hard to feed Lane County last year! Your donations and contributions made a huge difference, accumulating in a whopping 7,034 meals that went to families and individuals across Lane County. Thank you so much for your compassionate and giving hearts. We could not have done it without you!
What’s in Your Share this Week:
- Green Cabbage
We aren’t always able to harvest our veggies in equal value, so if you don’t receive something in your box this week, don’t stress! We’re keeping excellent notes and we’ll make sure to get you next time.
- Green Cabbage: Remove the outer leaves, trim the stem end, and halve or quarter the head for easier handling. Store in a plastic bag 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 it to salad or slaw. To steam, cut 2-3 wedges off the core and steam for about 10 minutes. Serve with lemon, butter, salt, and pepper for a simple, yet delicious side dish.
- Fennel: Wash the fennel bulb and store in a plastic bag in your refrigerator, wrapping the delicate leaves in a moist paper towel. It will keep for up to 2 weeks. Fennel can be eaten raw, baked, steamed, or sautéed. Tops can be used as a garnish or added to soups at the end. Use the tops as a substitute for dill.
- Summer Squash: To clean summer squash (zucchini), rinse or wipe with a damp cloth (peeling is not necessary). Store in the refrigerator in a closed plastic bag to prevent dehydration. Use within a few days of harvest. Summer squash is very versatile. Try it raw, steamed, baked, broiled, fried, grilled, sautéed, or stir-fried. Slice it thinly for a great pizza topping, oven fry in sticks, or try in quiche or omelets. It also works great as a substitute for noodles or pasta. Grated squash mixes beautifully into your favorite chocolate cake or muffin recipe. A simple way to prepare squash is to half it, then top with minced garlic, herbs, and olive oil. Sprinkle parmesan cheese over the top, and bake until tender.
- Basil: Remove basil leaves from the stem. Wrap in a just damp towel and refrigerate. Wash gently just before using. Fresh basil deteriorates very quickly so use promptly! For longer storage, make small bundles and hang to dry, make and freeze pesto, or freeze fresh leaves in a zip-lock (remove air, seal, and freeze). Toss whole leaves into salad or pasta, layer leaves on sandwiches and pizza, or chop and sprinkle into salad dressing, soups, potatoes, eggs, and pastas.
What We’re Making:
- Eating healthy comes with it’s own set of challenges, not the least of which is what do I do with all these greens?! If you’re tired of salad and you’re looking for a tasty treat, try these Greens Gratin with all the Cheese.
- Looking for a new way to cook onions? Give these Onion Squares a go.
- I’ve seen fennel listed in recipes, but I never see fennel in stores (especially not fresh!). But the fennel here at the farm sure looks great! I can’t wait for my family to taste this Fennel al Forno.
- Another veggie that rarely crossed my table before was cabbage. What do I do with it? Well, if you’re like me, maybe you’ll be interested in trying these Un-Stuffed Cabbage Bowls. I know I am!
- Zucchini is one of my all-time favorite vegetables. Lucky me, my kiddo loves it too. In my house, one meal that is always a hit is this Chicken Rollatini Stuffed with Zucchini and Mozzarella.
- Carrots are always a great veggie to have with dinner. However, if you’re looking to add them as a tasty dessert, try this easy Carrot Cake recipe.
- Fresh basil is great to have and it smells amazing! If you like Pesto, here’s a great way to put that basil to good use.
- Strawberries, strawberries, strawberries. Can you ever really get enough of our Winter Green Farm strawberries? I think not! If they last long enough in your house to actually put them into a recipe or dessert, give this Fresh Strawberry Cake a try!
Summer is heating up and the farm is bustling. The crew is working hard, laughing and enjoying the weather. Our markets are busting with color and fresh veggies just waiting to come home with you, and every week we get to join you for dinner as you dig into the spoils of your CSA share. We are so grateful for the opportunity to be part of the local food movement, and we can’t tell you how much it means that you chose us to provide your family with fresh, organic veggies. As Shannon says, we want to feed everybody. Thank you for helping us do our part!
Chelsea, Linda, and your Winter Green Farmers