2022 CSA Season Week Seventeen

September 27, 2022

We’ve made it to Week Seventeen of the 2022 CSA Season! We’re so glad you’ve joined us this year, and we can’t wait to be on this food journey with you this week. The sun is shining, the weather is great, and the box this week is beautiful!

Special Announcements:

As we head into fall, we know some people are still going on vacation, myself included. Let us know! Our policy for rescheduling deliveries or delivery sites is that we need at least 7 days notice to make the changes, and that is especially true for the next few weeks. I’m going on my honeymoon for the first week in October, so if you know you’ll be gone during weeks 18 or 19 of this season (the first two weeks of October), please let me know no later than October 3rd. I leave for Victoria, B.C. in the wee hours of the morning that Wednesday, so anything received after midnight on Monday night will not get processed. Chris will still be checking emails in case of an emergency, but he won’t handle any vacation requests or product orders. Help me help you, and let me know as soon as you can if you need to reschedule your box!

Interested in the 2023 CSA Season?

As the 2022 CSA Season is winding down, we’re starting to think ahead to the 2023 CSA Season. Are you interested in joining us next year? Let me know! Right now, I’m just making a list, so shoot me an email at [email protected] and I’ll get you on the list. If you want to change your share type or pickup location for next year, be sure to note that in your email. Otherwise, I’ll put you on the list for the same share and location as you have this year. Reservations are only open to current members right now, and they’re still first come, first serve. Let me know if you would like to join us for the Standard Season or the Extended Season in 2023!

We have pears again this week!

We’ve partnered with the wonderful people at Mt. Hood Organic Farms to provide you with pears , and then apples, over these last four weeks of the Standard CSA Season. 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!

Pencil us in for October 22nd!

These past few years, we’ve been super bummed to not be able to celebrate the season with you all in person. But this year, that’s all changing! On Saturday, October 22nd, we’re having a Harvest Festival Potluck! Bring your favorite dish, grab your friends, and come see us out at the farm! We’ll have cider, hayride tours, and lots of great people to hang out with. We can’t wait to celebrate with you!

What’s in your box this week:

  • Cilantro
  • Carrots
  • Kale
  • Potatoes
  • Tomatoes
  • Leeks
  • Onions
  • Pears
  • Acorn Squash
  • Sweet Peppers

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 you something this week. we’ll do our best to get it to you by the end of the season.

Our little stow-away this morning.

Handy Tips:

  • Winter Squash: Store winter squash in a cool, dry, dark place with good ventilation. They should keep for up to a month or more, depending on the variety. You can also incorporate winter quash into a beautiful arrangement for your fall table. They won’t keep quite as long at room temperature, but if they are sitting on your table, you might be inspired to eat them quickly. Once squash has been cut, you can wrap the pieces in plastic and store them in the refrigerator for five to seven days. To bake winter squash, cut it in half, scoop out the seeds and pulp, then place the halves on a baking dish filled with a half-inch of water, cut-side down. You can also bake without the water, just lightly grease a baking sheet or use parchment paper. Bake squash at 350 degrees until halves are completely soft and just starting to collapse. This could take 45 minutes to an hour, sometimes more, depending on the size of the squash. Remove squash from the oven, fill with butter, seasoning, or filling, and serve them in the shell. Winter squash can also be substituted in baked goods. Try using it instead of pumpkin or sweet potatoes in dessert recipes. While the oven is hot, try roasting the seeds after mixing them with a little oil and seasoning of your choice.

What we’re making this week:

  • It’s not very often you think of carrots and cookies together, but these Oatmeal Carrot Cookies could change my mind!
  • Fall is a great time to mix veggies with pasta, and I can’t wait to try this Spaghetti Aglio e Olio recipe.

What are you making?

One of our CSA members sent us this recipe for a Spiced Pear Upside-Down Cake, and it looks absolutely delicious! What are you making? Send us a picture to [email protected] or tag us on social media, and you might see your creation in the blog! You can find us on Facebook (Winter Green Farm) or on Instagram (@wintergreenfarm). We would love to see what you’re cooking up!

We’re so excited to be able to share our healthy harvest with you this season. We hope you’re all having a wonderful year, and enjoying the cooler weather now that we’ve started Fall.

Many blessings,

Chelsea and your Winter Green farmers