Welcome to Week Seventeen of the 2021 CSA season! We’re so happy you’ve allowed us to tag along this year, and we’re excited for you to get the last few boxes of the Standard Season. The rain has made things a little less cooperative than the sun, but don’t worry. We’re still sending you the very best we have to offer!
Balance statements went out last week to those that have not paid for the remainder of their share or an online order. Please get ahold of us asap and to either make a payment or let us know what’s going on. You can either pop a personal check in the mail, send a check straight from your bank, or give us a call here at the farm to pay by phone, though there is a 3% transaction fee to pay by card. Those we have not heard from or received payment from by the end of the week may have their account suspended until they do. Thank you so much for your understanding on this.
We’ve only got three weeks left of the 2021 Standard Season! If you’re on the ten-week half-share program, your pickup dates are this week and the week of October 12, which will be week nineteen and the last week of the Standard Season for everybody. For those signed up for the Late Season, please be aware that pickup sites may change as we are reducing the delivery days to Friday and the weekends. If you don’t know where you will be picking up for the Late Season, please contact us here at the farm, and we’d be happy to assist you.
The 2022 CSA Season is coming right up! Can you believe we’re already in October?! While the actual CSA shares won’t start until next June, signups are right around the corner. If you know anyone who may be interested in a share next season, have them get on the wait list. We’ll open signups for our current members first, then the Wait List, but after that, we expect shares to go quick! There may also be some changes to the Half-share program and delivery site options, so keep an eye on the blog even after the season ends. We’ll keep sending out information that may be helpful to you, and we’d love to keep you informed!
Come get your pumpkins!
As part of our CSA program, we’re offering our members a chance to pick up a jack-o-lantern pumpkin for their enjoyment this year. While Covid restrictions have forced us to forego the harvest celebration and the hay rides this year due to social distancing and safety concerns, we wanted to make sure you could still get a pumpkin from the farm. The pumpkins will be sitting in the field down past the barns, to the right of the main farm road (on the property, not the public road). They are next to the sheep field, and in front of the greenhouses. The picture above was taken of the ones we already have set out and waiting for you. You’re welcome to come pick them up any time before dark!
Come pick up dinner for That’s My Farmer and support your local farms!
Mark your calendars! The annual That’s My Farmer dinner will be held on Monday, October 18, and the proceeds go to your local farmers to help feed people in need. The dinner will be hosted by Party Downtown, with the ingredients being donated by farms in the area. Due to Covid-19 restrictions, it will be a pickup dinner and drive-through event again this year. The That’s My Farmer Low Income Fund subsidizes food boxes for those who can’t afford them on their own. If you’re interested in contributing and enjoying a delicious meal in the process, email us here at the farm at [email protected] and we’ll send you the reservation form, or call Linda Davies 541-935-3840 with any questions about the event.
What’s going on at the farm:
We’re making tomato sauce and strawberry spread! This whole last week or so, our crew has been busy finishing up the harvest, and Shannon has been working hard to process all the veggies necessary to getting the batches made this year. We’ve once again partnered with Sweet Creek Foods for the finished product, and can’t wait to be able to offer it to you! We hope you’re looking forward to the delicious sauce and more strawberry spread as much as we are!
How do you celebrate the end of the harvest season?
This Wednesday, September 29, is the celebration of Michaelmas, or the ancient Celtic “Quarter Day.” Michaelmas marks an end to the harvest season, and is usually celebrated with a feast. Traditional food choices were goose for prosperity, new wine, oat cakes, barley, rye, and carrots. Some practices also included weaving corn dolls from the last shares of grain. In the Catholic religion, the holiday has been adapted as the Feast of St. Michael. However you choose to celebrate, we hope you’re able to enjoy the day, celebrate the end of the harvest season, and feast on the spoils from your weekly CSA shares.
What’s in your box this week:
- Kabocha squash
- Sweet Peppers
Some sites only:
We aren’t always able to harvest our veggies in equal share, but don’t worry, we’re still keeping excellent notes and working hard to make sure we get you the food we promised. Though the weather does sometimes have a say, we’re trying our best to make your boxes wonderful this season.
- Leeks: Place unwashed leeks and dry leeks in plastic bags and store in the drawer of your refrigerator. Leeks will store well for up to two weeks. To clean leeks for cooking, trim the roots, remove the green tops, and peel the outer leaf layer to remove any dirt. The green tops are good to use in soup stocks. Cut the leek in half lengthwise, and chop. Most recipes only call for the white portion of the vegetable, so keep that in mind during your preparation. Leeks can be substituted for any recipe calling for onions. They develop the best flavor when they’re cooked or sautéed slowly.
- Turnips: Cut turnip greens from their roots and store separately. Keep dry, unwashed greens in a sealed plastic bag in your fridge. Thicker greens will keep up to two weeks. The tender greens should be eaten within a week. To store turnips, place them unwashed in a plastic bag in the crisper bin of your fridge. Due to high water content, turnips may deteriorate quickly, but most should keep for a week.
- Radishes: Radishes may need a good scrubbing when you get them. We do wash them for you, but it’s always good to wash them again to get off any stubborn dirt. They do not need to be peeled. Trim away any damaged area, and store them in a damp towel or plastic bag in the refrigerator. Store the green tops separately, wrapped in a damp towel. Much like turnips, radishes should be used as soon as possible.
What We’re Making:
- Colder weather is here, and with it comes the comfort food. So, what about this Spaghetti with Butternut Leek Parmesan Sauce?
- I’m telling you, soup season is upon us! I’ve heard Kabocha Squash is amazing as a substitute in pumpkin pies, but I am way more interested in this Beef and Kabocha Squash Stew! It may just go on my menu for this weekend.
- If you like to get a little adventurous with your cooking, give this Duck Carnitas Tacos with Radish Escabeche a go!
- Do you like curry? My family doesn’t, but it’s one of my favorite tastes, and for the life of me, I never know what to do with chard. This Green Curry with Brown Rice Noodles and Swiss Chard recipe may have solved my problems.
- Do you remember when we could entertain for the holidays? Well, hopefully health safety issues aren’t keeping your family apart too much, because this Creamy Onion Dip is perfect for your table.
- We’re so lucky to have pears again this week, so hopefully this Maple Pear Tart recipe will make you feel lucky too!
- When you’re on the go this season and looking for a one-stop meal, try this Chicken Sausage and Peppers recipe to put everything on one pan and save you a little time standing over the stove.
- Looking for a delicious way to eat turnips? What about this Root Vegetable Gratin?
- This Risotto Primavera dish is a great way to get your kids (or you) to eat broccoli, or just to enjoy the vegetable medley you have waiting in your fridge!
One of our members made this delicious meal, and I’m dying to try it. What are you making? Send us a picture at [email protected] or tag us on social media, and you might see it in the blog! You can find us on Instagram (@wintergreenfarm) or on Facebook (Winter Green Farm). We’d love to see what you’re making!
Whether you’re loving the fall season or mourning summer, we hope you’re having an amazing week. Oregon has its own beauty when it rains, so even if you’re enjoying a cozy day inside, we hope you like these rainy days. As gorgeous as the summer was, the rain is needed and our thirsty farm is drinking it up. Thank you for allowing us to be part of your lives this season, and to tag along on your food journey.
Chelsea, Linda, and your Winter Green farmers