Welcome to the Extended Season! We have officially crossed over into the last five weeks of the season, and we’re so excited to have you with us! This blog will be jam-packed with information, so be sure to read through to end!
Welcome to the Extended Season!
Last week was the last delivery of the Standard Season, which means the Winter Green Farm Extended Season has officially begun! For those of you that are not joining us for these last five weeks, don’t go away! The blog will still go out each week, and you’ll be able to follow along with what’s going on at the farm during the off season, as well as keep up with 2024 signups, updates, and anything useful you might be curious about.
For those of you that are joining us, this part’s for you! Please remember that the delivery sites and schedules have changed. If you’re in Portland, all deliveries have shifted to Sundays at the King Market, so you will no longer pick up at the residential sites. If you’re in Eugene and picked up on Tuesdays, or Wednesdays at the Farm Stand, your sites have changed as well. (Florence and Mapleton, you’re all still the same. No changes for you!) Emails have gone out over the last month letting you know where we have you picking up and including attachments with the site info and delivery schedule. However, I’ve gotten a handful of people saying they haven’t received them. My email shows they were all sent, so be sure to check your junk mail. If you still can’t find it, feel free to email me with any questions at [email protected]. I keep up on emails during the week, and usually answer them in the mornings.
Please remember that the farm office is not usually open during the pickup times, so if you aren’t able to make your pickup window or can’t find the site, give your site host a call. This is where the emails I sent come in handy, because we don’t post the site host names or phone numbers online. However, I’ve updated the delivery site info and added the delivery schedules to the website, so the locations and pickup times will be available online if you need them. If you don’t have the email attachment that includes the phone numbers, please reach out and let me know so I can resend them to you next week when we open on Monday.
A few quick reminders as we begin the Extended Season:
For most of you, this is old news, but for our new or returning members who only do the Extended Season or just joined us recently, here are a few quick reminders about picking up your shares.
- All of our residential sites are hosted by volunteers who have graciously donated their time and property for our deliveries. Please do your best to respect them and their homes by keeping the area tidy and neatly stacking your boxes so they are easy for both the site hosts and our delivery drivers to handle. The boxes sit until the next week, so leaving a mess can cause a bunch of extra work. (So far, we haven’t been told this is an issue, so keep up the good work!)
- Please make sure to check your name off the list so we know you got your share! We only pack enough each week for the names on the list, so if your name isn’t there (even if you think it should be) please do not take a box. Reach out to the farm at [email protected] or 541-935-1920 and let us know there was an issue, and I’ll get back to you the next business day.
- When picking up your share, please transfer your veggies into your own box or bag, and leave the totes to be picked up by our drivers. The shares get pretty heavy during the Extended Season, so make sure your box or bag is sturdy and large! If you have extra bags at home you’d like to donate, please feel free to bring them to your site. There should be a box at the site where you can put them out of the rain.
- If you’re going on vacation, let us know! We’re still pulling the lists and planning the harvests well in advance, so if you aren’t able to pick up your share or need to change the location, please notify us at least 7 days in advance! Pickups this season are Friday, Saturday, Sunday, and I will be pulling lists Monday morning, so any requests received after that previous Sunday will not be processed. Please let me know as soon as possible!
- All of our residential sites have a hard deadline at 7pm. After that, the share is donated to the site host. If you can’t make the pickup window, give your site host a call! A lot of times, they’re willing to work with you. Please note that we will not be able to make up or issue a credit for missed or forgotten boxes. Residential deliveries do not come back to the farm, and if you pick up at a market and weren’t able to get your share, please notify me no later than Wednesday if you’d like your box to be sent to you the following weekend. Anything after that Wednesday will not be processed.
- For pickups here at the farm, the shares will remain in the cooler through Monday. If you aren’t able to pick them up and would like them held longer, please let us know! We donate remaining shares to Food for Lane County Tuesday mornings, so please notify us by end of day Monday.
Reservation sign-ups are open for 2024!
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 us 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.
For those that have let me know previously they’d like to be on the list, I’ve sent you an invoice already for that deposit. You’re under no obligation to pay it now, but if you’d like to lock in the 2023 price, you’ll want to jump on that opportunity before the end of the year. Even if your name is on the list, without the deposit, the price will go up come January.
For those that have already paid the deposit, I will be sending out your 2024 invoices next week! You’re welcome to pay on them now, or into next year. The deadline for payment is still May 15, 2024, so no rush! We’re happy to accept checks, credit card payments online, or even post-dated checks that will hang out in our safe until the date on the check.
If you have questions, please don’t hesitate to reach out!
Account statements went out this week!
As is expected at the end of the season, we’re sending out statements for any accounts that still have a balance. This is for you records as much as ours, so if you have an issue with the payment requested, need help with financial assistance, or just have a question, please feel free to reach out! Account statements were emailed this week, and you can always find your updated balance on our website by logging into your account.
I’m a little behind updating the website for the slew of checks that came in this week, so if you sent a check but the website doesn’t reflect it yet, give me a few days to catch up. If it’s still showing an open invoice by the end of next week, please feel free to double-check with me and make sure we got the payment!
For SNAP members, we’ll let you know if there’s a balance a little later this year. Those payments are run through the state, and it’s the nature of the beast that they’ll take a little longer. If you have questions, please feel free to let me know. I’m happy to reach out to SNAP on your behalf.
An update on the Simpson property:
We’ve had so many of your reach out with best wishes or interest in response to our email about the Simpson property. We can’t tell you how much we appreciate you all! We’ve also received some questions expressing concern about next year’s season. Rest assured, the sale of the property will not affect the 2024 CSA Season! Our lease goes through the end of the year, so next season will go as planned. After that, even if we aren’t able to use that land anymore, we’ll still continue the CSA on the land the farm owns, so we have no plans to go anywhere! It might look a little different for 2025, but I promise, we’ll keep you updated.
If you have interest in the property and need the contact information for their real estate agent, we’re happy to provide that info. Just shoot us an email at [email protected].
Are you interested in Winter Green Beef?
Winter Green Beef Greetings!
If you are still interested in reserving a share of our organic grass-fed beef this season, time is running out! We only have 2 butcher dates left to offer before the end of our season (Nov. 2nd & Nov. 7th). If you have been sitting on the fence about ordering, or just plain forgot, now is the time to get your share reserved.
We have only 1 share of the non-organic animal ($5.95/lb at the hanging weight), and several of the organic shares available ($6.75/lb at the hanging weight). You can respond to this email to reserve a share, or visit our website to place your order. All of the kill, cut and wrap fees are included in those prices. We can also accept SNAP benefits for payment!
If you have decided not to order this year, we would love to hear your reasons for making that choice, especially if there is something we could be doing better!
And, of course, if you would like to be removed from our contact list, please let us know and we’ll take care of that for you.
We look forward to hearing from you!
Linda, Kevin, Courtney & the family
Have you heard of Fill Your Pantry?
The 2023 Fill Your Pantry pre-order period is OPEN! Place your Pre-order before October 31st.
Eat local all winter! Willamette Farm and Food Coalition is hosting our 13th annual Fill Your Pantry at the Lane Events Center Agricultural Pavilion. A farm direct bulk buying event, Fill Your Pantry is your opportunity to stock up on locally grown and raised foods for storing, freezing, drying, and canning.
Customers pick up pre-orders directly from farmers at the Lane Agricultural Pavilion on November 13th! Enjoy day-of shopping on November 12th with exclusive day-of vendors, live music, hot food, food-preserving demos, and more!
Pick-Up Event Details:
Sunday, November 12th, 2023
Pre-order pick-up and Day-of Shopping from 12pm – 4pm
Lane Events Center Agricultural Pavilion
796 W 13th Ave, Eugene, OR 97402
The Agricultural Pavilion is a covered, open-air structure at the Lane Events Center, west of the Ice Rink. Parking is available in the main parking lot. Follow signs for pre-order pick-ups and day-of shopping! We will be following all current COVID-19 protocols on the day-of the event.
Please email us if you have any questions.
Credit, Debit, and SNAP are accepted for pre-orders and day-of purchases. The first 100 SNAP users to place their pre-order will be matched up to $100 in Double Up Food Bucks (DUFBs). *DUFBs can only be used to purchase fresh fruit, veggies, beans & legumes, and mushrooms.*
Thank you for supporting your local farmers!
We’re still at the farmers markets in Portland and Eugene!
Yes, last week was our last week at the Eugene Farm Stand, but we’re still at the farmers’ markets for your extra weekly veggie needs! If you’re in Portland, you can find us at the King Market on Sundays through the Extended Season, and if you’re in Eugene, we’ll be at the Lane County Farmers’ Market on Saturdays until close to Christmas! We would love to see all of your smiling faces on the weekends, so if you’re in the area, feel free to stop by and say hello!
We’ll have apples from Mt. Hood Organics for you again this 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!
Do you follow us on social media?
Want to stay connected and see what’s going on at the farm in between blogs or during the off season? Follow us on social media! Our awesome crew posts videos and photos while at the markets or harvesting in the field, and it’s a great place to stay connected and see what happens during the day here at the farm. You can find us on both Facebook and Instagram under the handle @wintergreenfarm. Feel free to tag us and show us what delicious meals you’re cooking up with Winter Green veggies!
What’s in your box this week:
- Kogi nut/Autumn Frost squash
- Delicata Squash
Some sites only:
We aren’t always able to harvest our veggies in equal share, and this week, we’re a little short on radishes. But don’t worry! We’re keeping excellent notes. We don’t have as much time during the Extended Season, but if we’re able to get the sites we missed on another delivery, we definitely will!
- 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.
- Cabbage: Remove the outer leaves, trim the stem ends, and halve or quarter the head for easier handling. Store cabbage in plastic in the crisper drawer of your fridge. Cabbage will keep for up to two weeks ( and well over a month at cold temperatures and high humidity). Chop or grate raw cabbage and add to salad or slaw. To steam, cut 2-3 inch wedges off the core and steam about 10 minutes. Serve with lemon, butter, salt, and pepper for a simple, yet delicious side dish.
- Napa Cabbage: Napa Cabbage is cleverly packaged. Just stick dry, unwashed cabbage in the fridge. The outer leaves may eventually get floppy, but you can remove and discard them to reveal fresh, inner leaves. Cabbage can keep for a month, but once it’s cut, it needs to be stored in a plastic bag. Rinse the cabbage under cold running water just before use. Peel away outer leaves (if necessary) and cut cabbage in half through the stem end. Lay flat and quarter it, again through the stem end. Balance each section upright and slice away the triangular core exposed at the base. Then, chop, sliver, or grate the quarters. Use raw cabbage to make coleslaw or sauerkraut. Stir-fry or braise until slightly browned. Use steamed or boiled cabbage leaves to wrap rice or meat fillings.
- 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 ones should be eaten within a week. To store turnips, place them in a plastic bag, unwashed, in the crisper bin of your fridge. Due to high water content, turnips may deteriorate quickly, but most should keep for a week.
- Fennel: Wash the fennel bulb and store it in the refrigerator in a plastic bag. Wrap the delicate leaves in a moist paper towel. Stored this way, fennel should last up to two weeks. Fennel can be eaten raw, baked, steamed, or sautéed. Tops can be used as a garnish or added to soups at the end. Use the tops as a substitute for dill.
- Cauliflower: Cauliflower is best eaten soon after it’s harvested, but it will keep for one to two weeks in the refrigerator if you wrap it loosely in plastic. Remove the outer leaves, rinse, and trim off any blemishes or brown spots. To cook florets, steam for 15 to 20 minutes. Overcooking will result in a strong odor and flavor. Stir-fry the florets with other veggies, add to Indian or Asian curries, top steamed heads with lemon and butter or parmesan cheese, or serve raw with dip.
- Beets: To keep roots and greens fresh, remove the beet greens, wash and store in a refrigerated plastic bag. Store the unwashed roots in an unsealed plastic bag in your vegetable drawer. Beet roots will last up to two weeks; the greens will need to be used within a few days after harvesting. Beet greens are a delicious and healthy vegetable on their own. You can steam or saute them like spinach or use raw in salads. They are also great lightly stir-fried. Beets do not need to be peeled; just scrub them clean before using (there are many trace minerals just below the skin). Skins can be slipped off after cooking. Beets are delicious raw or cooked. Try them grated raw on sandwiches and salads. They can be steamed, roasted, or cooked in soup or stew.
- 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.
- Kale: Wash kale leaves well by dipping them in a sink of cool water several times to flush out soil and garden stowaways. Remove the stems from the leaves by folding leaf in half lengthwise, and stripping or slicing away the thick stems. Baby or tender young leaves may be cooked, stem and all. Steam mature kale leave approximately 4-5 minutes, depending on age, size, and amount in steamer. When it’s limp but still retains texture, it’s ready. Wrap kale in a damp towel or in a plastic bag to refrigerate, preferably in a hydrator drawer, for up to one week. For long-term storage, kale can be frozen. Wash, de-stem, and blanch leaves for two minutes. Rinse in cold water, drain, and pack into airtight containers, and freeze.
- Radishes: Radishes may need a good scrubbing, even after our crew has washed them, but do not need to be peeled. Trim off any damaged areas. Store them in a damp towel or plastic bag in the refrigerator. Store green tops separately, wrapped in a damp towel. Use as soon as possible.
What We’re Making:
- Autumn frost squash looks like a mini pumpkin, and we’re betting these Amish Autumn Squash Squares are just as tasty!
- This Brown Sugar-Glazed Salmon with Buttery Roasted Squash recipe looks like a winner for your dinner table! (Definitely a winner for mine!)
- Are you as excited to try this Winter Squash with Savoy Cabbage Gratin with Garlic Crema as I am? It looks delicious!
- Napa Cabbage is frequently used in Asian cuisine, and I’m dying to try this Okonomiyaki Japanese Savory Pancakes!
- The weather has turned, and it is definitely soup season! If you’re looking to warm up a bit, give this Lemony Lentil Turnip Chowder a go!
- In my opinion, fennel is one of those vegetables you either love or hate, but for those that love it, this Roasted Fennel with Garlic and Herbs is a great dish to try!
- This Cauliflower Gratin with Manchego and Almond Sauce screams fall to me!
- This Beet and Onion Salad makes a colorful addition to your dining room table!
- Don’t these Apple Pie Cookies look amazing? I might have to try these out this weekend!
- This Spicy Kale Lasagna is the perfect vegetarian meal for those who prefer to eat without meat!
- When I think of radishes, I think of them on salads, but it’s prime crabbing season right now, and I’ll bet they’d taste amazing on these delicious Crab Rolls!
Just a quick note for those who came to the potluck: we have a 9×9 pyrex pan in the processing room that looks like it held an apple crumble dish. If you’re missing one, please feel free to stop by and pick it up any time before sunset!
This last leg of the season is already shaping up to be so much fun, and chocked full of delicious veggies! We’re so glad you’ve allowed us to tag along on this food journey with you, and we hope you all enjoy it as much as we have.
Chelsea and your Winter Green farmers