August has begun, and with it, Week Nine of the 2021 CSA Season. As summer prepares to slide into fall, we hope you’re all able to get out there and soak up the sun while it’s still here.
When picking up your share each week, don’t forget to check your name off the list! If you aren’t able to get your box in time, give your site host a call to see if you can make arrangements to pick it up. Remember, if you pick up at a residential site, your share becomes forfeit after the 7:00pm deadline. If you pickup at a market and miss your pickup, give us a call here at the farm the next business day and we’ll see if we can get it to you. Please note, we do only hold market boxes until the next packing day (Tuesday or Friday) and then they are donated.
We’ve gotten a few calls lately saying some members haven’t had a box at their site, even when their name is on the list. Please remember to only take a box if your name is on the list. If it’s not there, we didn’t pack a box for you at that site. If you think there’s an error, please get ahold of the farm, but do not take a box. Taking one without your name on the list is essentially stealing someone else’s share, and we’d all like to avoid as much confusion as possible.
Didn’t get everything you wanted in your box this week? Or you need a little more of something to make a full meal? Come find us at our markets and pick out the perfect veggies for your table! If you’re in the Eugene area, you can find us on Wednesdays at our farm stand at the Emmaus Church at 18th and Polk between 2:00pm and 6:00pm. If you can’t make it during the week, check out our booth at the Lane County Farmer’s Market on Saturdays. If you’re in the Portland area, you can find us at the Hollywood Market on Saturdays and the King Market on Sundays.
This past weekend, the festival of Lughnasadh was celebrated on August 1 in honor of the harvest god, Lugh. Traditionally, the holiday is celebrated with feasts and dancing, laughter and music. We celebrate the harvest and the god that helps bring the bounty we’ve worked so hard for to fruition. But who is the god Lugh?
In Celtic mythology, Lugh is the god of kings, justice, rulership, oaths, and many skills. He is often referred to as “the Craftsman,” and was the first Ollamh Erenn of Ireland, King of the Tuatha De Danann, or the People of the Goddess Danu. He was said to pass judgment swiftly and without mercy, which may have resulted in his reputation of being cunning and lethal.
Throughout all the ancient stories of Celtic mythology, Lugh is said to be associated with a few mythical weapons, not the least of which is the Spear of Lugh (the Assal), which is one of the four jewels of the Tuatha De Danann. The spear was thought to be unbeatable in battle. Other famous weapons were his slingshot (cloich tabaill) and the Fragarach, a sword nicknamed “The Answerer” and reputed to force those it’s pointed at to tell the truth. Lugh was often in the company of his horse Enbarr of the Flowing Mane, who could travel over both land and sea, as well as his faithful greyhoud Failinis, who was said to never lose his prey, be invincible in battle, and even turn water into wine.
Whoever Lugh was, or if he ever existed in more than just stories, we’re thankful that his legend lives on as we celebrate the harvest each year and give thanks to the bounty we’ll reap in the days ahead. Plus, it’s always fun to learn a bit about the Old Gods of ancient civilizations!
What’s in your share this week:
- Green Beans
Some sites only:
- Flying Saucer Squash
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, we’ll make sure to get you next time!
- Green Beans: Fresh green beans taste best when they’re eaten soon after harvesting. They will stay fresh for up to one week when refrigerated in a plastic bag. Remove the stem end and cook whole. Beans will retain more nutrients if they’re uncut. To cook beans, simmer in boiling water for 5-10 minutes. Watch for the beans to brighten in color and become tender, but not soft. Cook them less for chilled bean salads in order to maintain their crispness.
- Tomatoes: Please DO NOT refrigerate tomatoes! Instead, place them out of the sun at room temperature. Some o four tomatoes are a day or two from being fully ripe, but will be perfect with a little patience. To remove tomato skins, place the whole tomato in boiling water for 30 seconds. Remove with a slotted spoon, dip in cold water, and remove skins. Tomatoes can be frozen whole. Core tomatoes, place on a baking sheet, and freeze. When solid, place in a freezer bag and replace in freezer. Remove as many tomatoes as you’ll need at one time. Thawed tomatoes are good for cooking and pureed dishes. Salsas, sauces, and purees also freeze well.
What We’re Making:
- Looking to add a new taste to your table? Try this Herby Pizza with Carrot Top Pesto.
- If you’re having a get-together this summer, add these Cucumber Party Sandwiches for a touch of fun.
- This Green Bean-Mushroom Casserole with Candied Bacon is a new twist on an old favorite.
- I love making restaurant favorites at home. If you’re like me, try this Easy Crockpot Beef and Broccoli.
- Want a new favorite in the morning? What about these Zucchini Bread Waffles?
- Tomatoes add such a unique taste to every dish, so why not start your morning out right with these Farmer’s Market Breakfast Bowls?
One of our CSA members made these beautiful grilled vegetables and they look absolutely delicious! What are you making? Send us a picture at email@example.com and you may just see it on our blog! Or, tag us on Instagram (@wintergreenfarm) or Facebook (Winter Green Farm) and see what everyone else is making, too!
As we head into the tail-end of summer, everyone here at the farm is in high spirits and working hard to make your box full and delicious with all sorts of fun vegetables. We hope you’re enjoying the summer as much as we are and maybe even tending to a garden of your own!
Chelsea, Linda, and your Winter Green farmers