2024 CSA Season Week Eight

July 30, 2024

We’re already eight weeks into our season this summer, and boy are we moving quick! The energy at the farm is buzzing, and we’re working hard to get you as many delicious veggies as we can. We hope you’re all having a wonderful season, and making lots of memories and amazing meals!

Special Announcements

A couple quick reminders this week, just so everyone has them at the front of their minds:

First, just a quick reminder that the best way to reach us is by email. We are in the office in the morning, but out on the farm in the afternoons. I also work from home quite a bit, and we are not in the office at all on Wednesdays. However, I do have access to the office email, which I check all the time when I’m working from home, usually until around 3pm. We are not available at all during the pickup windows, so if you have a question for your site host the day of, please give them a call. If you do not have their number and cannot locate your welcome packet or email, please let me know and I will send it again. You can email me at folks@wintergreenfarm.com.

Second, we’ve been asked by some of our site host’s neighbors to respectfully ask all our members not to feed or pet their animals through the fence. While we know anyone who may be offering treats or loving pets to animals when you pick up your share are coming from a place of love, it would make their owners a lot more comfortable if we all simply smiled and waved at them instead. One of the dogs in particular has been poisoned in the past (not related to us, we’re sure!) and they’re really protective now and just want to make sure they’re safe. If you would all help us out by honoring their request, we would be so grateful. Thank you all so much for being such amazing members! We appreciate you!

What’s Going on at the Farm:

The greenhouse is finally slowing down for the season! Shannon, our resident Queen of all things Greenhouse, has been carefully cultivating the next round of greens for the winter, especially lettuces! Last week, broccoli, cabbage, lettuce, and cauliflower went into the fields. This week, she’s seeding more cabbage and pac choi, and looking forward to fall and winter crops coming to fruition.

When it was super hot a couple weeks back, there was a lot of moving starts to a germ chamber to keep them safe. Climate change is drastically affecting how we farm and we’re having to adapt to the warmer weather. If anyone can figure it out, it’s Shannon and her team!

Who’s your farmer: Meet Jessica!

Jess is one of our new farmers this year, and we love her! She’s a long-time CSA member, and we couldn’t be happier to welcome her to our team this season. Jess is part of our harvest crew, and she took quite a few of the pictures in this week’s blog, including the one of her and her two adorable kiddos!

Fun Facts about Jessica:

  • Season on the farm: 1st!
  • Astrological sign: Taurus sun, Capricorn moon, and Scorpio Rising (the girl knows her astrology!)
  • Favorite vegetables: Leafy greens
  • What she hopes to learn at the farm: the best ways to grow food sustainably and biodynamically

For fun, Jess likes to play drums, make art, go to music shows, watch movies, swim, eat and cook food, and hang out with her kids! She’s always loved the California Redwoods, and one day, she would love to visit Bali!

August payments are right around the corner!

I’m a little behind getting balance dues out this week–I’ve been juggling this and my daughter’s equestrian drill team that just performed at the Lane County Fair, as well as some medical appointments, so I appreciate all of your patience!

For those that make monthly payments (not including SNAP), your August payments are due on the 1st. You can find your invoices on your account on our website by logging in and goin to your orders tab. You’re welcome to pay online or by check, we’re okay with either! There is a fee to pay online, because that is what we are charged to process the credit cards. I wish it was free for both of us, but unfortunately, that isn’t the case. However, you are more than welcome to pay by check to avoid the fee. Just make sure to deduct the fee from the total when you write out the check!

You can mail checks to Winter Green Farm at 89762 Poodle Creek Road, Noti, Oregon 97461.

What’s in your box this week:

  • Lettuce
  • Carrots
  • Onions
  • Green Beans
  • Zucchini
  • Strawberries
  • Cucumbers
  • Tomatoes

It should be a full box this week!

Handy Tips:

  • Carrots: Cut or twist carrot tops off before storing in a plastic bag in the refrigerator. They will keep for several weeks. Clean the carrots well before eating by scrubbing with a vegetable brush under running water. Do not peel unless the carrots are damaged, as much of the nutrients are very close to the skin. Eat carrots raw in sticks, rounds, julienned, or grated. You can also add slices or chunks to soups, stews, or casseroles. Carrots are also delicious lightly steamed or sautéed, and garnished with butter or olive oil and fresh herbs. Try them grated with oil, lemon juice, parsley, garlic, salt, and pepper.
  • Green Beans: Fresh green beans taste best when eaten soon after harvesting. They will stay fresh for up to one week when refrigerated in a plastic bag. Remove the stem end and cook whole. Beans will retain more nutrients if they’re uncut. To cook beans, simmer them in boiling water for 5 to 10 minutes. Watch for the beans to brighten in color and become tender, but not soft. Cook less for chilled bean salads to maintain crispness.
  • 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.
  • Strawberries: Rinse strawberries just before eating to clean off any grit that may still be on the berries from the field. To freeze them, spread them out on a cookie sheet and place them in the freezer. Once frozen, store them in a Ziploc bag or plastic container until ready to use.
  • Cucumber: Cucumbers are best when eaten fresh, but they will keep for up to a week in a drawer of your refrigerator. Cut or peeled cucumbers will stay fresh for only a few days. Wash your cucumbers well before using. Peeling is optional for organic cucumbers. Try peeling the skins in alternating strips for a decorative effect. You can cut them into spears and serve them with dip, put the slices on sandwiches, or marinate the slices for cold cucumber salad.
  • Tomatoes: Do not refrigerate tomatoes! You can place them out of the sun at room temperature. Some of our tomatoes are a day or two from being fully ripe, but will be perfect with a little patience. To remove tomato skins, place the whole tomato in boiling water for 30 seconds. Remove with a slotted spoon, dip in cold water, and remove skins. Tomatoes can be frozen whole. Core tomatoes, then place them on a cookie sheet, and freeze them. When they’re solid, place them in a freezer bag and replace them in the freezer. Remove as many tomatoes as you need at the time. Thawed tomatoes are good for cooking and pureed dishes. Salsas, sauces, and purees also freeze well.

What we’re making this week:

  • I don’t know about you, but sometimes I need some extra energy, and these Carrot Cake Energy Balls seem like the perfect way to get it!
  • Have you ever made Sweet Onion Jam? These look so good, I might just give it a shot. Who’s with me?!
  • Would it really be summer without some kind of kabab recipe? These Greek Chicken Kababs seem like a zucchini-lover’s dream!
  • Have your strawberries made it all the way to your kitchen yet? Mine haven’t! But when they do, these Strawberry Goat Cheese Crostini are next on my list!
  • Eating salads, but want a little different taste? This BLT Salad might be just what you need!

For as many fruits and veggies as we’ve given you this summer, we’re just getting started! Thank you all so much for being so awesome allowing us to tag along on this food journey with you. It’s you who keep us going, and we appreciate you!

Many blessings,

Chelsea and your Winter Green farmers