Welcome to Week Six! Can you believe we’re already halfway into July? This summer is going fast, and we hope you’re taking time to truly enjoy it. Savor each moment, and this week, savor each berry, and enjoy wonderful food and company along the way.
When you’re picking up your shares, please make sure you check your name off the list, and don’t take a share if you don’t see your name. If you go on vacation and ask someone else to pick up a box, please make sure you let them know as well! We do only pack enough for those on the list, so if you don’t see your name and you think it should be there, please contact the farm at [email protected] and we’ll get back to you on the next business day.
If you do go on vacation or need to change your schedule, please make sure to let me know at least seven days in advance, to make sure we can adjust your schedule before we harvest and pull the lists. Please also note, I will be in South Africa for the second half of August, so if you have schedule changes from the 2nd week of August through the first week of September, please make sure I receive them by August 1. Because I will be out of the country, there will be no one managing the schedule during that time, and everything will need to be handled in advance, so if we receive vacation requests for that time period after August 1, unfortunately, they will not be processed.
We have blueberries this week!
This year, we’ve partnered with Upriver Organics for the first week we’re offering blueberries! Upriver Organics is located up McKenzie Highway in Leaburg. They offer blueberries by the pint, as a u-pick, or even frozen! But that’s not all. Upriver Organics offers all sorts of veggies throughout the year, and has over 250 varieties of the 50 crops they offer. If you like their berries this week, you can find them at the Lane County Farmers’ Market in Eugene on Saturdays, or contact them directly through their website.
We did end up with a few extra flats at the pack today, so if you’re interested in blueberry flats and have not already reached out to me, please send me an email at [email protected]. We do have a limited supply of flats, so please let me know as soon as possible.
What’s going on at the farm?
Right now, we are in the thick of the season. We’re harvesting almost daily, seeding broccoli in the fields, cultivating lettuce, picking tons and tons of strawberries. The greenhouses look wonderful, the corn is getting higher, and Porter’s already talking about planting his melons. We’re starting early every day to avoid the peak heat, making sure we stay hydrated and upbeat as we get things done.
We do still have CSA spots for both the Standard and Extended seasons available, so even though we’ve already started, we are still offering shares at a prorated amount. If you know someone who might be interested, they can check out our website to purchase a share, or contact me directly by email. We also work with SNAP and the Double-Up Food Bucks program, and due to our truly generous donors, we also have financial assistance available for anyone who needs it.
Have you checked out our farmers’ markets?
Because the markets and our CSA program are different branches of the business, there’s often different veggies at the market than in your shares. Have you checked out our markets to see what we have? Let us know you’re part of the CSA and you’ll get 10% off your purchase!
For those in Eugene, you can find us at the Eugene Farm Stand on Wednesdays from 2pm to 6pm at the Emmaus Church at 18th and Polk, or on Saturdays at the Lane County Farmers’ Market. For our folks in Portland, come see us at the King Market on Sundays from now until November. We would love to see you!
What’s in your box this week:
- Sweet Onions
Some sites only:
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 this time, we’ll get you next time.
- Blueberries: Do NOT rinse blueberries before you’re ready to eat them. They have a natural coating that protects them from decay. They will keep well in the fridge for up to 10 days. You can freeze them on a cookie sheet and store them in Ziploc bags or sealable containers. Fresh or frozen berries can be used to make cakes, breads, and muffins, as well as added to yogurt, oatmeal, ice cream, and smoothies.
- 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.
- Basil: Remove basil leaves from the stem. Wrap in a damp towel and refrigerate. Wash the basil gently just before using. Fresh basil deteriorates very quickly, so use promptly! For longer storage, make small bundles and hang them to dry, make and freeze pesto, or freeze fresh leaves in a zip-lock (remove air, seal, and freeze). Toss whole leaves into salad or pasta, layer leaves on sandwiches and pizza, chop and sprinkle into salad dressing, soups, potatoes, eggs, and pasta.
- Summer Squash: To clean summer squash (zucchini), rinse or wipe with a damp cloth (peeling is not necessary). Store in the refrigerator in a closed plastic bag to prevent dehydration. Use within a few days of harvest. Summer squash is very versatile. Try it raw, steamed, baked, broiled, fried, grilled, sautéed, or stir-fried. Slice it thinly for a great pizza topping, oven fry in sticks, or try in quiche or omelets. It also works great as a substitute for noodles or pasta. Grated squash mixes beautifully into your favorite chocolate cake or muffin recipe. A simple way to prepare squash is to half it, then top with minced garlic, herbs, and olive oil. Sprinkle parmesan cheese over the top, and bake until tender.
What We’re Making This Week:
- Blueberries are always exciting, and these Finnish Blueberry Pies look amazing!
- This Strawberry Icebox Cake recipe looks delicious, and making it won’t heat up your house!
- Try this Creamy Broccoli Potato Soup as either a tasty side dish or your main course!
- Are you looking for a carrot recipe that’s a little bit different? Give this Sach Ko Ang a go!
- Have you ever tried Tennessee Onions? Now you can! This dish is a great way to add a little extra to your meal.
- We’ve all heard of Tomato Basil, but this Tomato Basil Pasta may be the perfect summer meal.
- If you loved the Stuffed Onions last week, these Easy Zucchini Boats with Tomato and Feta might be right up your alley!
- We’re giving you some giant heads of lettuce this week, and this Strawberry Romaine Salad might be the missing piece for your table!
- Do you like salmon and chard? Have you ever tried putting them together? Give this Rolled Stuffed Salmon a try!
- Kale is a superfood and one of those veggies not everyone is fond of, but these Kale Smoothies might just change their minds!
Let us know what you’re making!
One of our members made this Strawberry Summer Sheet Cake, and man, do I want to try it! What are you making? Send us a picture, maybe a recipe, and you might see it on the blog! We love seeing what you’re cooking up, and we’re happy to share a favorite recipe, especially if you’re using Winter Green veggies! You can send us an email at [email protected].
This week has been a little cooler as summer gets under way, and we hope you’ve been enjoying the reprieve. We’d love to hear about what you’ve been doing, where you’re going, and definitely what you’re cooking up!
Chelsea and your Winter Green farmers