2022 CSA Season Week Nineteen

October 11, 2022

We have made it to the final week of the Standard Season! It has been such a pleasure to spend these last nineteen weeks with you, and we hope you’ve enjoyed the delicious veggies this season as much as we have. We hope this last week fills your table with the bounty of Winter Green Farm!

This is the last week of the Standard Season!

For those of you signed up for the Standard Season this year, thank you so much for joining us this season! We are so pleased we’ve gotten to share all the veggies with you this year, and we hope to see you again next year. This will be the last pickup of the Standard Season, so if you have any boxes hanging out at your home, please bring them to your pickup site so we can take them back to the farm.

For those signed up for the Extended Season, don’t forget that delivery days and sites change next week! For anyone who typically picks up on Tuesday or Wednesday, you will not pick up on your regular day next week. Instead, there will only be one packing day, and we will make deliveries to the coast and Eugene residential sites on Fridays, the Lane County Farmers’ Market on Saturdays, and the King Market in Portland on Sundays.

For those currently picking up at the Eugene Farm Stand and continuing on to the Extended Season, please let me know where you would like to pick up. I will need to know by midnight on Sunday, October 16, otherwise your Week 20 pickup will be on Saturday at the Lane County Farmers’ Market.

Your first delivery of the Extended Season and the only delivery days for Week 20 are as follows:

  • Friday, October 21
  • Saturday, October 22
  • Sunday, October 23

Are you interested in joining us for the Extended Season?

We are making a list of current CSA members who would like to join us for the 2023 season! If you’re interested, send me an email or reply to this newsletter to let me know and I’ll add you to the list. If you would like to change your share type or delivery site for next year, please note that in the email, otherwise I will go ahead and reserve your spot for the same share as this year. More information will go out after this season, and then again after the new year as next season gets closer.

Still on the fence? Keep an eye on your email! I’ll continue to send out the weekly newsletter through this season and into the off season, which will contain information you’ll need to know regarding next season. We would love to have you with us again next season!

Come see us for the Harvest Festival Potluck!

We are so excited to be able to have gatherings here at the farm again! To celebrate the harvest, we’re having an open-house potluck on Saturday, October 22 from 12pm to 4pm. Bring your favorite dish, grab your family, tell your friends, and come celebrate! We’ll have face painting, cider, hay rides, and a scavenger hunt for the kiddos. We can’t wait to see you all, and celebrate the harvest season!

Winter Green Farm Open-House Harvest Potluck

October 22, 2022 from 12pm to 4pm

89762 Poodle Creek Road.

Noti, OR 97461

If you have any questions, please reach out to the farm at [email protected] or 541-935-1920.

We have apples again this week!

We’ve partnered with Mt. Hood Organic Farms to bring you apples these next two weeks! Mt. Hood Organic Farms is located at the base of Mt. Hood in the Upper Hood River Valley. They’ve been around since the turn of the century, and their gorgeous grounds are perfect for both growing fruit and hosting beautiful wedding venues. Their pear and apple orchards boast near one hundred different varieties, and we’re so thrilled we get to offer you a taste of their magnificent, organic, biodynamic produce. If you’d like to know more, visit their website to learn more about their awesome operation!

Thank you so much for the good thoughts on our honeymoon!

My husband and I spent last week in Victoria, BC for our honeymoon, and we had a wonderful time! We went whale watching in the Pacific, explored Canada’s oldest Chinatown, enjoyed Beacon Hill Park and the Victoria Harbor, perused the Royal BC Museum, visited Craigderroch Castle, and had High Tea at the Hotel Empress. It was a wonderful trip, and I can’t tell you how much I appreciate you all wishing us well. Thank you all so much for making a fantastic trip even better!

This is the last week for the Eugene Farm Stand!

It has been such a pleasure to be at the Eugene Farm Stand this season, and we’re sad we won’t see you all every Wednesday anymore. We hope you’ll still come see us on Saturdays in Eugene at the Lane County Farmers’ Market! Thank you all so much for supporting us at the Farm Stand this season. We hope to see you again next June!

What’s in your box this week:

  • Apples
  • Celeriac
  • Cauliflower
  • Lettuce
  • Savoy Cabbage
  • Parsnips
  • Potatoes
  • Pac Choi
  • Carrots
  • Onions
  • Pie Pumpkin

We hope you enjoy the box this week!

Handy Tips:

  • Celeriac: Celeriac will store for up to a month in your refrigerator in a plastic bag. When ready to use, slice off the green stalks at the root crown. Then soak the root in warm water to loosen the earth between the roots and scrub well with a brush. Peel the skin off the roots before preparing (top and peeled portions are a tasty addition to soup stocks). Try celeriac raw, grated into salads, or in any recipe that calls for celery. Celeriac can also be boiled or steamed. Peel, slice, and boil celeriac for 5 to 10 minutes or boil whole for 20 to 30 minutes. Mash and top with butter. It tastes incredible with potatoes!
  • Parsnips: Parsnips with store well for several weeks, unwashed in a plastic bag in your refrigerator. When ready to use, scrub under running water (no need to peel). Parsnips have a naturally sweet flavor that is brought out by roasting. Parsnips taste wonderful in curries with ginger or try them in soups and stew with squash. Try adding sage, leeks, onions, or greens to accent the sugars. Grate raw into salads or mix with potatoes for pancakes or hash browns. For a delicious snack, try parsnips cut into sticks and then fried like French Fries in olive oil until golden. Add a pinch of salt or soy sauce for flavor. Or, you can bake the sticks at 350 degrees on a cookie sheet until tender-firm. Parsnips are delicious cut into chunks and baked with other root vegetables, or basted around a roast. Boil or steam, then top with butter or mash like potatoes.
  • Pie Pumpkin: Store your pie pumpkin in a cool, dry, dark place with good ventilation until you are ready to use it. Bake pumpkins in half, with pulp seeds scooped out, cut-side down on a baking dish filled with a half inch of water at 350 degrees, until soft and collapsing. Remove them from the oven and fill with butter and seasonings.

What We’re Making This Week:

  • Apples are a staple of early Fall, and perfect for dishes like these Apple Hand Pies!
  • Celeriac makes a wonderful side dish, and this Creamy Celeriac Mash is the perfect addition for your table.
  • Ever wanted the smoky flavor of bacon without the meat? What about these Smoky Vegan Bacon Strips? I’d love to know how they are!
  • You can’t have fall without Pumpkin Pie! Send me your favorite pumpkin recipes or bring them to the Potluck!

Thank you all for a wonderful season!

This season has been great, and we are so grateful to have been able to join you all on your food journey this year! It has been such a pleasure to work with you all this season, and we hope to see you all at the potluck next week! We wish you the best for the remainder of the year, and look forward to share the farm’s bounty with you again next season!

Many blessings,

Chelsea and your Winter Green farmers