We’ve reached September! Can you believe it? The afternoons might still be saying “summer,” but these crisp, cool mornings are whispering “fall.” We’re so excited to see our late summer crops get harvested, and we can’t wait for our fall veggies to say hello! We hope you’re all enjoying these last few days of summer and cooking up some delicious meals!
We are in the last five weeks of the Standard Season, and the Extended Season is almost upon us! If you’re joining us for those five weeks between October and November, please make a note that pickup sites and schedules will change. Those new schedules will be going out this week, so you’ll have them for your records. Coast sites will be in Florence on Fridays, Portland sites will be at the King Market on Sundays, and Eugene sites will be at residential sites on Fridays or the Lane County Farmers’ Market on Saturdays. If you have any questions regarding your account or Extended Season schedule, feel free to email me at [email protected].
Account statements will be going out for those accounts that are overdue. If you receive a statement for an amount you think you’ve already paid, please let me know so I can look into it. There have been a couple glitches with the website not informing me of a payment or checks getting lost by USPS. Not many, but enough that I definitely want to look into it if you think you’ve already paid. If you are behind on monthly payments or missed your recent deadline, please reach out to me ASAP to make arrangements.
Please remember to only take your own box!
For those on the 12-week half share program, this is your week! For everyone, don’t forget to check your name off the list so we know you got your share! We’ve had a few instances of people writing their names on the list and taking a share, so I will ask again that if you believe your name should be on the list and it’s not, please do not take a box! Please reach out to me at the farm instead, and I will look into it and get back to you on our next business day. We only pack enough boxes for those whose names are on the list, so even if you think yours should be there, if you pencil your name in and take one, you’re essentially stealing someone else’s share. Please make sure to respect your fellow CSA members by only taking your own share.
Don’t forget to send me your vacation requests! We’re getting into the home stretch of the season now, and we know we all lead busy lives. We’re happy to accommodate your schedules, just let us know at least 7 days in advance! You’re welcome to either take a credit toward next season’s share, or give your share to Food for Lane County as a tax-deductible donation. Please let us know with at least a week’s notice, even if you would like to change the pick-up site, so we have time to make the changes. We appreciate your cooperation on this!
Come see us at our Farmers’ Markets!
Not getting everything in your share? Come see us at our Farmers’ Markets! Tell us you’re a CSA member, and you’ll get a 10% discount! If you’re in Eugene, you can find us on Wednesdays at the Eugene Farm Stand. We’re on 18th and Polk from 2pm to 6pm every Wednesday from now until mid-October when the Standard Season ends. You can also find us on Saturdays at the Lane County Farmers’ Market, on in Portland on Sundays at the King Market, through the Extended Season. We would love to see you!
If you can’t make that, come see us in October here at the farm for our annual Harvest Festival! It’s been a while since we’ve been able to have people out with the pandemic, but we are so excited to share a meal with you and celebrate the harvest with all our amazing members.
Bri is one of our amazing crew leaders here at the farm, and you may know her from the Lane Country Farmers’ Market as well! She helps out at our booth in Eugene every Saturday. This is Bri’s third season with Winter Green Farm, and we are so pleased to have her. Bri loves heirloom tomatoes, and she’s enjoyed four wheeling this summer when the weather gets too hot. When Bri’s not at the farm, you can find her slipping into Lewis Carroll’s Alice in Wonderland and enjoying a few moments to herself.
Thank you all for the well wishes on our wedding!
Thank you all so much for all the heartfelt wishes and congratulations on my wedding! We got married last weekend, and it was a beautiful ceremony. The day was absolutely perfect! We’ll be heading to Victoria, BC for a few days in October for our honeymoon, and we couldn’t be more excited. Thank you all again for reaching out. It meant a lot to both of us!
What’s in your box this week:
- Green beans
Some sites only:
- Cherry tomatoes
We aren’t always able to harvest our veggies in equal share, but don’t worry! We’re keeping excellent notes. If we aren’t able to get your something this week, we’ll do our best to get them to you the next time that veggie is available. (Please note, if you’re a half-share member, we’re doing our very best to get you all the veggies, but due to the nature of the harvest, there may be some vegetables we aren’t able to get to you this season. The only way to guarantee you receive all the veggies available is to purchase a full share.)
- Corn: Eat your fresh corn as soon as possible. Natural sugars begin to break down soon after harvesting, so the sooner the better. Corn can keep for a few days if you keep it refrigerated with the husks on. Corn-on-the-cob is the favorite way to enjoy fresh-picked corn. To cook, steam in 2 inches of water for 6 to 10 minutes, or drop it into boiling water and cook for 4 to 7 minutes. Older or over-mature corn is great when added to corn bread, soups, stews, chili, casseroles, stir-fries, quiches, salads, or bean dishes.
- Green Beans: Fresh green beans taste best when 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 them in boiling water for 5 to 10 minutes. Watch for the beans to brighten in color and become tender, but not soft. Cook less for chilled bean salads to maintain crispness.
- Peppers: Peppers will stay fresh in the hydrator drawer of your refrigerator for 1 to 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 Indian, Italian, Mexican, or Thai food, as well as any other ethnic dishes. Roasted peppers are especially tasty. Place peppers under the broiler until the skins have evenly blackened. Place the peppers in a brown bag, fold the top, and allow the peppers to steam for 10 to 15 minutes. When they’re cool, peel off the skins and add them to your recipe.
What We’re Making This Week:
- Corn on the cob is always amazing with summer corn, but if you’re looking for something different, this Mexican-Inspired Grilled Corn Salad with Cotija looks great!
- Sometimes the best taste is the simplest, and this Broccoli and Orzo recipe looks fantastic!
- Do you ever start craving comfort food when the days get cooler? This Lightened Up Green Bean Casserole is the perfect way to get that yummy comfort without all the extra calories!
- This Italian Chopped Salad lets you get your veggies and your protein this week!
- One of the best things about summer is the garden tomatoes, and this Quick and Easy Garden Tomato Sauce is just the ticket!
- On that note, this Summer Cavatelli Pasta with Corn, Tomatoes, and Zucchini is the perfect way to get one big meal out of your box this week.
- These Grilled Rainbow Peppers with Herb Cream Cheese make the perfect snack on a cool summer evening!
- If you ask me, everything is better with cheese. These Low-Carb Eggplant Rollatinis are no exception!
This season is flying by, and we can’t tell you how grateful we are that you’ve invited us to tag along on your food journey this year! We hope you’re able to enjoy these last few weeks of our beautiful Oregon summer, and that you’re making memories with loved ones and creating delicious meals to share.
Chelsea and your Winter Green farmers