Summer is beginning to wind down, and fall is in the air, but the sun isn’t done shining yet! The corn is growing tall, the sunflowers are popping out to say hi, and the energy here at the farm is buzzing! We hope you’re all having a wonderful week and enjoying the (slightly) cooler weather.
As I’ve previously mentioned, I’m getting married this week! Because of that, I’m taking some time out of the office beginning this afternoon, and I won’t be back until next Tuesday after we pack boxes for Week 13. Chris will check emails and phone messages for anything urgent, but since we need him out on the farm, he probably won’t be spending a lot of time in the office. Any questions about your account or vacation requests will be handled when I’m back in the office next week. Please remember, the deadline for Tuesday/Wednesday changes for Week 13 (August 30th and 31st) was yesterday at midnight, so anything received after that time won’t be processed. As always this season, we require at least 7 days notice to make any changes to your delivery schedule (including site location or pickup day), so if you know you won’t be around, let us know well in advance so you don’t miss out on your share!
If you’re unable to make your pickup time the day of your delivery, please give your site host a call to make arrangements. The deadline to pick up your share at residential sites is 7pm, so coming after that time or the following day should be cleared and approved by your site host. They are under no obligation to hold your share since they are volunteers, so please do your best to make arrangements ahead of time or place your vacation request with the farm at least a week in advance.
September payments are coming up!
For those of you on the monthly payment schedule, that September 1st deadline is coming right up! If you’ve sent in post-dated checks, those will be processed on the 1st, so make note that amount will come out of your account around that time. If there is going to be an issue, go ahead and shoot me an email ([email protected]) and I’ll be sure to hold your payment. For those on the two-payment program, that deadline to pay off your account was August 15th, and reminder emails went out yesterday. No worries, we know things slip our minds. If you can, go ahead and pop a check in the mail. If there’s any issue or you need an extension of any kind, just let me know! I’m happy to accommodate.
We love to see you at our markets!
Sometimes it’s hard to wait for that weekly share, but we have a solution! We would love to see you at our farmers’ markets. If you’re in Eugene, you can find us on Wednesdays at 18th and Polk at the Eugene Farm Stand, or on Saturdays at the Lane County Farmers Market. If you’re in Portland, you can find us at the King Market on Sundays. Don’t forget to mention you’re a CSA member for a 10% discount! We can’t wait to see you!
This is Kate’s second season with us here at the farm, and boy are we glad to have her here! She’s bubbly and fun, and she loves our Winter Green spring carrots! This summer, she’s gotten really into making pies, and she’s really enjoyed rendering lard for pie crust! I’ve never done it myself, but it sounds fascinating! When she’s not harvesting veggies or baking delicious pies, Kate enjoys reading books like her favorite book, The Dispossessed by Ursula K. Le Guin. We’re so excited to have Kate with us again this summer!
What’s in your share this week:
- New Potatoes
Some sites only:
- Cherry Tomatoes
- Patty Pan Squash
We aren’t always able to harvest our veggies in equal share, but don’t worry! We’re taking excellent notes! If we aren’t able to get you something this time, we’ll do our best to get it to you the next time it’s available.
- Eggplant: Eggplant is best when it’s fresh. Store it 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 the slices and allow the to sit in a colander for 10 to 15 minutes. Gently squeeze out any liquid. Eggplant should always be cooked to eliminate solanine, a naturally occurring toxic substance.
- New Potatoes: New Potatoes have not been in the ground long enough for their skins to cure, so they are very fragile. We did wash your potatoes for you, so you will need to keep the in the fridge in a plastic bag, and be sure to eat them soon. No need to peel them, as many of the nutrients are close to the skin. New Potatoes can be prepared in a number of ways. You can boil or steam them, roast them with other root veggies, or saute them with some onions for breakfast home fries.
What We’re Making This Week:
- This time of year, new potatoes make an excellent side dish. These Crushed New Potatoes look simple and delicious!
- Looking for something tasty and new? These Banh Mi Cucumber Subs look amazing!
- This Carrot Ginger Dressing looks wonderful and will make a great addition to your summer salad!
- Are you ever craving a crunchy treat, but still want to eat healthy? Why not try these Zucchini Patties to satisfy that craving?
- Even though there are hints of fall in the air, we’re still enjoying our summer. I don’t know about you, but nothing says summer like an amazing BLT with Basil Mayo!
- I am obsessed with Philly Cheesesteak sandwiches, but with a wedding coming up, I’m trying to cut down on carbs. This Philly Cheesesteak Lettuce Wrap might be a win-win solution!
- This Cherry Tomato Confit is a great addition to any meal!
- Love stuffed anything but you don’t eat meat? Try these Vegetarian Stuffed Patty Pan Squash with Wild Rice!
- Still want tasty comfort food but love grilling it outside? This Moussaka on the Grill is the perfect way to eat your eggplant this summer!
The CSA Season is going fast, and we hope you’ve all been enjoying our bountiful harvest as much as we are. We’re so grateful to tag along with you on your food journey this year!
Chelsea and your Winter Green farmers