We’ve made it to the last week of the Standard Season! We’d like to extend a heartfelt thank you to all of you who have participated in the Standard Season this year. You’ve all been amazing!
A Huge Thank You to our Site Hosts!
Don’t forget to thank your site hosts this week! All of our site hosts have been wonderful this year, and deserve appreciation all season long, but especially if you’re part of the Standard Season, or your site doesn’t participate in the Extended Season. Make sure to thank them if you can!
For our wonderful site hosts in Portland, Coos Bay, and Reedsport, thank you so much for a fantastic season. We can’t tell you how much we’ve enjoyed working with you, and we hope to continue that relationship next year! Thank you all so much!
Would you like to continue through the Extended Season?
The Standard Season may be over after this week, 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!
Thank you so much to everyone who made it to the potluck this year!
It was finally a bright sunny day when we invited people to the farm, and so many people showed up! We had hay rides, freshly pressed apple cider, a scavenger hunt, and so much great food. In fact, there was so much going on that I didn’t get very many pictures. If you came out to the farm this weekend and took some photos, we would love to see them! Shoot me an email at [email protected] and show off your smiling faces!
Seriously, though, it was a fantastic day, and we so appreciated spending time with everyone who could make it out.
We have apples for your last week!
We’ve partnered with Mt. Hood Organic Farms to bring you apples again this week! 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!
It’s our last week at the Eugene Farm Stand!
It’s been a blast to see everyone at the Farm Stand this year, and Lindsay and I look forward to it each week! Thank you to everyone who picks up or visits (or even thinks about us)! You help keep us going on Wednesday afternoons.
This week will be pretty wet, but we’ll still be there! Come see us from 2pm to 6pm tomorrow at the Emmaus Church at 18th and Polk. We’ll still have some veggies that are just begging to become meals!
Would you like to join us next year?
We’re already looking ahead to the 2024 CSA Season! If you’d like to join us, this section is for you! It’s the truth of the economy that prices will probably go up a little next season to cover rising costs of inflation (trust me, we don’t like it any more than you do), and while we haven’t settled on what those prices will be, we’d like to give you all a chance to join is next season for this season’s prices!
Until December 31, 2023, we’re offering a chance to get in for just a little less. You can put down a $100.00 deposit to lock in that price, and then I’ll set up your invoice like I did this year to incorporate any discounts or credits. (Please remember that if you create the full order yourself, I cannot edit the payment amount. Please, please, please do not create a full order for 2024. Just complete the reservation order.)
This offer is good for anyone who is interested in a CSA next season, whether you’re a current member or not, so tell your friends! Now is the time to sign up for 2024. After January 1st, this offer will no longer be valid.
What’s in your box this week:
- Pie pumpkin
- Delicata Squash
- 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:
- We’re giving you a pie pumpkin this week, so we have to give you a Pumpkin Pie recipe!
- Delicata Squash is a versatile winter squash, and you can even have it for breakfast like this Roasted Squash and Bacon Hash!
- Curious what to do with parsnips? You can never go wrong with Simple Roasted Parsnips!
- If you’d like to spice up your carrots this week, give this Carrot Curry a go!
- This Turnip and Leek Blue Cheese Gratin is a great dish for the holidays!
- This Sticky Sesame Cauliflower is another way to shake things up this week!
- Try this Fig, Caramelized Onion and Goat Cheese Panini for a tasty lunch.
- This Garlic Parmesan Kale Pasta is a great way to get a delicious side dish with a bunch of greens!
- I don’t know about you, but this Honey Aaple Baked Brie and Fried Sage looks fantastic to me!
Whether this is your last week this season or you’re continuing on for a few more, it’s been a pleasure to work with you all and tag along on your food journey. We appreciate every single one of you.
Chelsea and your Winter Green farmers