Welcome to the tenth week of the 2021 CSA Season! We are now halfway through the standard season and going strong. The boxes are getting heavier, the veggies are vibrant, and everything is delicious.
We’ve had a few people let us know pints have been missing from the flats lately, especially with the strawberries. Please remember not to take any fruits and veggies except those in your own box unless your name is on them. Bulk flats and other extras are previously paid for, so taking anything without your name on it is stealing. The same goes for taking a box when your name is not on the list. We only pack enough for those on the checklist, so if it’s not your week or you’re not on the list, please don’t take a box. If you believe there’s been an error, please get ahold of us here at the farm and we’ll sort it out. I hate to have to say this, but please do not steal food from other CSA members. Your cooperation and understanding on this is greatly appreciated.
We are coming up on the end of August, so if you’re a half-payment member, that due date is right around the corner. Payment reminders will be sent out in the next week or so for anyone on that payment plan.
The Eugene Farm Stand will be closed Wednesday, August 11, due to extreme heat.
If you normally pick up at the farm stand and haven’t already done so, please get ahold of the farm at 541-935-1920 or [email protected] to make arrangements to reroute your share to another pickup location. Any members we haven’t heard from by Thursday afternoon will be able to pick their shares up out here at the farm on Friday afternoon. They will be held in our cooler until first thing Tuesday morning, when they will be donated to organizations such as Food for Lane County.
We have a vacation request form on our website!
Going on vacation, but not sure what to do with your share? Check out our website to place a vacation request. You can give your box as a tax-deductible donation, or take a credit toward next season’s share. We do ask for seven days notice to receive a credit, so please let us know sooner rather than later so we can avoid as much confusion as possible.
“August is the border between summer and autumn; it is the most beautiful month I know.”–Tove Jansson
Each month has its own set of flowers that symbolize what those sets of days stand for, and August is no different. The two flowers of August are the gladiolus and the crimson poppy. The gladiolus, sometimes referred to as the “sword lily,” is said to represent remembrance, calm, integrity, and infatuation. If you receive a gladiolus from a special friend, their heart is said to be “pierced with love.” The crimson poppy was once thought to signify pleasure, but is now used to signify remembrance for those lost in World War I.
What’s in your box this week:
- Green Beans
Some sites only:
- Flying Saucer Squash
- Bell Peppers
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 be sure to get you next time.
- Eggplant: Eggplant is best when it’s fresh. Store unrefrigerated at a cool room temperature, or in a hydrator drawer of the fridge for up to one week. Eggplant can be peeled, but it’s not essential. To remove any acrid flavors and excess moisture, lightly salt slices and allow them to sit in a colander for 10-15 minutes. Gently squeeze any liquid. Eggplant should always be cooked to eliminate solanine, a naturally occurring toxic substance.
- Bell Peppers: Peppers will stay fresh in the hydrator drawer of your refrigerator for 1-2 weeks. For the highest nutrition, eat peppers raw. Slice or dice them for pasta or green salads, thinly slice them for sandwiches, or cut them lengthwise for dipping. Add peppers to omelets, stir-fries, quiches, sauces, curries, and stews. Peppers taste great in Italian, Indian, Mexican, or even Thai food, as well as many other ethnic dishes. Roasted peppers are especially tasty. Place pepper under the broiler until the skins have evenly blackened. Then place them in a brown bag, fold, and allow the peppers to steam for 10-15 minutes. When they’re cool, peel off the skins and add to your recipe.
What We’re Making:
- I don’t know about you, but I love stir-fry, especially when I have a bunch of farm-fresh vegetables. If you’re like me, why not give this Chicken and Broccoli Stir-Fry a go?
- If you’re looking for a tasty treat for your tastebuds in all this heat, try this Zucchini Salad recipe.
- Searching for a new taste to add color to your table? You might like this Carrot-Potato Gnocchi.
- There’s something about comfort food that draws people in. This Lightened Up Green Bean Casserole is lighter take on an old favorite.
- If you like a bit of seafood with your meal, why not try this Shrimp Noodle Salad?
- Lettuce is one of those meals that works well both as a side, and as a main course, especially with this Chopped Salad.
- I’ll admit, I’ve never tried eggplant, but I’m looking forward to trying this Stuffed Eggplant Parmesan.
- The taste of the Mediterranean is always a fun addition to a summer table, so if you’re daring, try this One-Skillet Mediterranean Chicken with Tomatoes and Green Olives.
- Did you know that Flying Saucer Squash is also called Pattypan Squash? If you cook it up with a bit of garlic, it’s actually quite tasty, especially in this Garlic-Herb Pattypan Squash.
- Bell peppers are one of those tastes you love or hate, but for those that love them, why not try these delicious Chicken and White Bean Stuffed Bell Peppers?
Summer is quickly coming to an end, so we hope you’re out there soaking up the sun and the warmth while you can. Spend time with your loved ones, enjoy the magic that is this season, and make wonderfully delicious food while you’re at it. We’re so thankful you’re letting us be part of it.
Chelsea and your Winter Green farmers