2021 CSA Season Week Three

June 22, 2021

Week Three of our 2021 CSA season has arrived! We hope you’ve been able to enjoy the sunshine these last few days as summer kicks into high gear. Life on the farm sure has been hot, but we’re loving getting to watch the veggies grow for your boxes each week and the heat is helping with that!

Special Announcements:

Please make sure to check your name off the list so we know you received your share! If your name is not on the list, please do not take a box. Half-share folks doing the 10-week share, don’t forget this is your second delivery week. Also, be on the lookout for boxes with yellow labels. These are singled out either due to allergies or because a box has been rerouted from a previous site. Please do not take a box with a yellow label unless your name is on it.

As usual this past year, we’re still practicing social distancing. Masks are recommended, and we’ll provide hand sanitizer and clean pens at each site. Please help us all stay safe during this pandemic. Together, we can!

Half-Share folks!
Just to clear up a little confusion for our new half-share members (and some of our seasoned members as well!), we have two different programs for getting a half share. The first is our 10-week program, which will go through the standard season, and the second is our 12-week program, which goes through our late season as well. The 12-week half-share folks got their first box last week, and the 10-week half-share folks will get their second box this week. Then you’ll alternate weeks from there. Please refer to your delivery info, and if you have any questions, get ahold of the farm at 541-935-1920 or folks@wintergreenfarm.com.

Have you checked out our website yet? If you haven’t, take a look! There are all kinds of fun things on there, including our vacation request form if you’re unable to pick up your share. Please remember, we’re now asking for seven days’ notice to make things smoother and keep confusion to a minimum. That said, we know things come up, so if you have questions, get ahold of us here at the farm.

We’re nearing the end of June, and the 24th marks Midsummer Day, which traditionally marked the midpoint of the growing season. It’s usually marked by a full moon, which the Algonquin, Ojibwe, Dakota, and Lakota peoples (among others) used to mark the ripening of “June-bearing” strawberries ready to be gathered. June’s full moon is called the Strawberry Moon, and it will be full on the night of midsummer, June 24. If you look just above the moon from June 27 to June 29, you’ll see both Jupiter and Saturn to the southeast, right before midnight. The Big Dipper will also be in the northwestern sky all month.

The month of June got its name from the Roman Goddess Juno, who was the patroness of marriage and the well-being of women, It also came from the Latin word juvenis, meaning “young people,” who are often celebrated during this time. That reminds me! Congratulations to all the 2021 graduates and their families. You made it!

What’s in Your Share this Week:

  • Lettuce
  • Pac Choi
  • Turnips
  • Onions
  • Carrots
  • Strawberries
  • Collards

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.

Handy Tips:

  • Pac Choi (Bok Choi): Refrigerate unwashed Pac Choi in a plastic container or loosely wrapped in a plastic bag. Pac Choi keeps for over a week, but is firmest and tastiest if used within a few days. To prepare, slice stalks away from the base and wash, then separate the leaves (the green part) from the stalk (the white part), as they cook better separately. Slice and cook stalks as you would celery. Enjoy raw or add them first to stir-fries and soups.
  • Turnips: Cut beet and 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; tender ones should be eaten within a week. To store turnips, radishes, and beets, place them unwashed in a plastic bag in the crisper bin of your fridge. Due to high water content, turnips and radishes may deteriorate quickly, but most should keep for a week. Beets should keep for up to two weeks.
  • Collards: Just prior to use, swish Collard leaves in a basin of lukewarm water. After any grit has settled, lift leaves out carefully. Additional rounds of washing may be necessary. Store preferably unwashed, wrapped in a damp towel or plastic bag in hydrator drawer or refrigerator. Collards are best used fresh, but may last for up to one week if properly stored and kept moist. Collards can be cooked or eaten raw as a wrap or in stir-fries and salads.

What We’re Making:

  • One of my favorite fish to eat it salmon. If you’re looking for something tasty, try this Salmon Avocado Salad.
  • Do you like things spicy? My family does. If you’re looking for a new way to try Pac Choi, give this Pac Choi with Garlic and Chili a go!
  • Looking for a new way to cook turnips that would keep even your little ones happy? What about these Parmesan Crusted Crushed Turnips?
  • Strawberries are one of my all-time favorites. Trying them in this Strawberry Smoothie recipe? It’s a win-win!

Summer is a great time for family and travel, for barbecues and pool parties. Thank you for allowing us to provide some of the delicious food you put on the table. We’re so proud to be part of your memories!

Many blessings,

Chelsea, Linda, and your Winter Green farmers