2023 CSA Season Week Eighteen

October 3, 2023

Welcome to October and the penultimate week of the Standard CSA Season! Just this week and next to go before we enter the Extended Season, but we’re so excited to fill your boxes with as many tasty veggies as we can.

Would you like to join us for the Extended Season this year?

The Standard Season is coming to a close, but we’re not done yet! For the last five weeks, we switch to the Extended Season, and we fill the shares with as many root veggies, greens, squash, pears, and apples (and more!) as we can. The Extended Season will continue until the week before Thanksgiving, and man, oh, man do we fill those boxes up! If you’d like to join us for the gorgeous autumn bounty, we still have spots available!

Please note, all deliveries switch to Friday-Saturday-Sunday for the Extended Season, and will begin a full week after the Standard Season ends. If you’re in Eugene, all residential sites will switch to Friday, but the Lane County Farmers’ Market will remain the same on Saturday. The Eugene Farm Stand will close after October 11, and those Extended Season pickups will switch to a Friday residential site, the LCFM, or out here at the farm. For those in Portland, all Extended Season pickups will be at the King Market on Sundays, so the last day for residential sites in Portland will be October 11th. If you pickup on the coast, Florence and Mapleton sites will remain the same, though unfortunately, we aren’t able to offer the Extended Season for the Coos Bay or Reedsport sites.

If you have any questions about the Extended Season, or you’d like to join us, shoot me an email at [email protected], and we’ll get you set up!

We’ve only got two more weeks at the Eugene Farm Stand!

If you’re in Eugene, maybe you’ve come out to see us on Wednesday afternoons this summer! (Maybe you still want to.) With the Standard CSA Season ending, we’ve only got two more weeks at the Eugene Farm Stand this year! We’ll be in the parking lot of the Emmaus Church at 18th and Polk from 2pm to 6pm this week and next. Come get your fill of our market veggies and say hi to Lindsay and myself! We would love to see you!

We have apples this week from Mt. Hood Organic Farm!

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!

Come join us for a potluck this weekend!

On Sunday, October 8th, come out to the farm and meet your Winter Green farmers! We’ll have pumpkins, apple cider, farm tours, and a scavenger hunt for the kiddos. Bring your favorite dish, and come out and say hello! Bring the family, tell your friends, and come have fun! It’s an open house, so you don’t have to be a CSA member to come out and see us!

We’ll be here rain or shine, so if it looks like rain, bring coats, boots, and umbrellas because it can get wet and muddy! 

Winter Green Farm Harvest Potluck
89762 Poodle Creek Road
Noti, OR 97461

Sunday, October 8, 2023
1pm to 4pm in the afternoon

We are so excited to show you around!

The crew in the processing room.

It’s never too early to think about 2024!

It’s never too early to get a head start on the next season, and 2024 will be here before we know it! If you’re interested in reserving a share next summer, let us know and I’ll get you on a list! We love to give our members first shot at the program to make sure we keep getting you the yummy veggies you crave, so don’t miss out! We’re so excited to have you with us again next year.

At this time, I’m making a list, so an email is just fine to reserve your share. Please make sure you let me know of any changes that need to be made, such as share type or delivery site, otherwise I’ll mark you down for the same share you have this year. Our share reservations are first-come, first-serve, and the Extended Season fills up fast, so let me know if you’re interested!

What’s in your box this week:

  • Kuri squash
  • Potatoes
  • Celeriac
  • Leeks
  • Turnips
  • Savoy cabbage
  • Peppers
  • Onions
  • Apples
  • Collard Greens

Some sites only:

  • Cauliflower

We’re doing our best to get everybody the veggies we promised, so we’re catching up on those sites we may have missed with cauliflower this week.

Handy Tips:

  • Turnips: Cut turnip greens from their roots and store separately. Keep dry, unwashed greens in a sealed plastic bag in your fridge. Thicker greens will keep up to two weeks. Tender greens should be eaten within a week. To store turnips, place them (unwashed) in a plastic bag in the crisper bin of your fridge. Due to high water content, turnips may deteriorate quickly, but most should keep for a week.
  • Apples: Apples are an incredibly versatile fruit. They can be eaten plain, made into juice or sauce, or turned into ciders, vinegars, or alcohols. They can be dried and saved for later, or baked into your favorite treats. Apples can be stored at room temperature for a short amount of time, but check on them frequently to make sure they haven’t begun to rot. For the best results, sprinkle your apples with water, place them in a perforated plastic bag, and then store them in the coldest part of your refrigerator. They should keep for 2 to 3 weeks.
  • 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!

What we’re making this week:

  • This Loaded Baked Potato Soup recipe is one of my favorites (and probably what I’m having for dinner tonight!). You can do it with all potatoes or add the cauliflower for half like the recipe dictates.
  • Looking for a healthier fried rice recipe? Try this Turnip Fried Rice for a delicious alternative!
  • Fall isn’t just soup weather, it’s casserole weather too! I don’t know about you, but I’m dying to try this Stuffed Cabbage Casserole.
  • Things tend to get busy in the fall, and one-pot recipes can be a lifesaver. If you’re a fan of French Onion soup, but can never find the time to make it, try this One-Pot French Onion Pasta instead.
  • When you have tasty gala apples like we do this week, there are so many delicious apple recipes to choose from! This week, maybe you’ll like these Mountain Dew Apple Dumplings!

We hope you’re all enjoying the beginning of autumn and taking advantage of the cooler weather to make and bake as much delicious food as you can! We’re so excited to be able to tag along on your ood journey this year, and we hope you’ve enjoyed it as much as we have.

Many blessings,

Chelsea and your Winter Green farmers