2022 CSA Season Week Seven

July 19, 2022

Welcome to Week Seven of the 2022 CSA Season! Summer is starting to cook, and energy here at the farm is high! More and more veggies are getting over the cooler weather and popping up to say “hi,” and we can’t wait to put them in your shares as the season goes on!

August Balance Due Letters are Going Out!

August is right around the corner, so for those of you on the monthly payment plan, that means August 1st! If you’ve sent in post-dated checks, those will be processed on the first or the few days following, so if there is going to be an issue processing that payment, please let me know! If you’re sending in personal checks or checks from your bank, now is a great time to start thinking about popping those in the mail. Reminder emails have gone out with more information about payment options, so don’t hesitate to reach out if you have any questions at all!

There are also many of you on the 2-payment schedule, and that deadline is August 15th! If you have any questions or issues with that payment, just let me know and we’ll see what we can work out. We’re more than willing to be flexible, so just let me know!

Please Respect Other People’s Shares!

Lately, we’ve had a few reports of veggies going missing from boxes. Please, please, please, only take boxes from your own share! We understand that sometimes people may not like what’s in their share or feel like it may not be enough, but each box has been paid for by one of our members, so when their food is taken from their share, it’s essentially being stolen. We want everybody to enjoy all the veggies we have to offer this season, so we ask that we all respect each others’ shares and property, so we can make this CSA season as enjoyable as possible. Thank you so much for your cooperation and understanding on this matter! We so appreciate you all.

We’re Hoping to Have Blueberries Next Week!

The weather has been cramping the style of everyone this summer, but from the sounds of it, we’ll have blueberries next week with your CSA boxes! At the moment, we aren’t sure if we’ll have any extra flats to sell, but if you’re interested, shoot me an email so I can figure out how many flats we’re looking at if we’re able to make the extras happen! You can reach me at [email protected]. We can’t wait for blueberries next week!

Find Your Extra Veggies at our Farmers’ Markets!

Feel like you need more veggies for your table? Come check us out at our farmers’ markets! If you’re in Eugene, you can find us at the Eugene Farm Stand at the Emmaus Church at 18th and Polk, or on Saturdays at the Lane County Farmers’ Market. In Portland, you can find us on Sundays at the King Market. We would love to see you! For those who pick up at the markets or here at the farm, please don’t forget to let us know asap if you miss a pickup. We only hold boxes until the next packing day (Tuesday or Friday) so we’ll need to know by the end next business day if we need to reroute your box.

Going on vacation? Great! We would love to help. Please let us know at least 7 days in advance if you would like to take a credit toward next season’s share or give your share to Food for Lane County as a tax-deductible donation. You’re welcome to fill out a vacation request to let me know, or even shoot me an email. While I am at the Eugene Farm Stand on Wednesday afternoons, it’s difficult to handle administrative work while in market mode, so I’d like to ask that even if you mention it to me at the market (totally fine!) that you email me or submit a vacation request as well, so I make sure to get it down when I’m back in the office. Without that written reminder, I can’t guarantee I’ll remember all the details of our conversation to get the right vacation days for you! Thanks so much for helping me out!

Meet Sarah!

Sarah is one of our amazing farmers, and she’s in charge of making sure all your CSA boxes get packed correctly! This is Sarah’s third season with us here at the farm, and she’s one of the reasons it’s such a great place to work. Her favorite crop to harvest is sweet potatoes, and she’s looking forward to as many fresh tomatoes as she can get this summer! When she’s not working at the farm or enjoying the great outdoors, she’s perfectly happy to be curled up with Lord of the Rings.

What’s in Your Box this Week:

  • Strawberries
  • Chard
  • Lettuce
  • Carrots
  • Broccoli
  • Onion

Some sites only:

  • Zucchini

We aren’t always able to harvest our veggies in equal share, but don’t worry! We’re taking excellent notes. If we don’t get you something this time, we’ll be sure to get it to you the next time that veggie is available.

Handy Tips:

  • Chard: Swiss Chard keeps best unwashed and wrapped in a damp towel or plastic bag. Store it in the drawer of your fridge. Wash it before use to remove any soil or insects. Cut the stems away from the tender leaves. You can use the stems in soup stocks, or chop and use the entire leaves, including the stems. To cook chard, steam for 8 to 10 minutes, or boil for about 3 to 5 minutes. Greens will brighten in color when nearly cooked, and should not be over-cooked to preserve flavor and nutrients. You can add chard to soups or casseroles, or serve steamed, tossed with butter, garlic, and just a bit of lemon juice.
  • Broccoli: Wrap the broccoli loosely in a plastic bag and keep it in the veggie bin or your fridge. Don’t use an airtightbag, as broccoli continues to respire after being harvested and needs room to breathe. It will keep for over a week, but is firmest and tastiest if used within a few days. To make sure your broccoli is fully cleaned and not carrying any tag-alongs from the farm, soak broccoli immediately before cooking, head down, in cold, salted water for 5 minutes. Broccoli can be steamed, stir-fried, or eaten raw. For salads or veggie platters, try blanching in boiling water for 1 to 2 minutes, then chill. You can add broccoli to soups and stews in the last 10 to 15 minutes of cooking time.
  • Green Onions: Also known as Scallions, green onions should be stored unwashed and wrapped loosely in a plastic bag. Put them in the refrigerator, where they will keep for a week. To keep green onions longer, chip off about three-quarters of the tender, green tips. The end closest to the root is less perishable. You can eat the entire green onion. Use them chopped as a garnish, or use them as a substitute for chives. Green onions are excellent in soups and stews, especially if they’re added late in cooking. Grill, bake, broil, or stir-fry with a little oil to concentrate their sweetness and flavor.

What We’re Making This Week:

  • If you’re wanting to get a little creative with your chard, try this Wali Ya Mboga recipe!
  • This Broccoli Beef recipe is perfect to add a little taste of sesame and deliciousness to your meal!
  • Beer brats tend to be a summer staple, and these Slow-Cooked Reuben Brats are the perfect use of your sweet onions this week!

Thank you so much for allowing us to join you on your food journey this year. We can’t tell you how excited we are to share in the healthy harvest, and we hope each and every one of you enjoys these summer days!

Many blessings,

Chelsea and your Winter Green farmers