2024 CSA Season Week Five

July 9, 2024

Can you believe this heat wave?! Things are hot, hot, hot, and we hope you’ll all enjoy your delicious veggies this week and find ways to stay cool and spend time with the people you love. We’re all so excited to be able to join you on your food journey this year, and we can’t wait to show you what we have in store this week.

Early pickup on Tuesday because of the heat!

We know it’s really hot, and we’re hoping to get you all your veggies before they wilt too much in the sun. For our Tuesday Eugene delivery today (July 9th) we’ll be getting you your veggies before by 1pm. If you have a chance to pick them up early, please do! As of right now, all other deliveries are at their normal time. We appreciate everything you do!

Come check out our markets!

Didn’t get everything you were hoping for in your CSA share this week? Come check out our farmers’ markets! Let the vendor know you’re a CSA member, and you’ll get 10% off your purchase! You can find us in Eugene on Wednesdays at the Eugene Farm Stand at 18th and Polk, and on Saturdays at the Lane County Farmers’ Market. In Portland, you can find us at the King Farmers’ Market on Sundays. We would love to see you!

Give your site host a call if you can’t pick up your share that day! 

If you’re unable to pick up your share the day of delivery, you will need to contact your site host to see if they are able to hold it for you. Your site hosts are under no obligation to hold your shares! The pickup deadline for residential deliveries is 7:00pm. After that delivery window passes, the leftover shares will become theirs to either eat or give away. They do not come back to the farm, and we are unable to replace missed boxes. 

Please make sure you contact your site host if you’re unable to pick up your share on delivery day. Our office is usually closed or we’re out on the farm during those pickup windows, so we will not be able to help with missed pickups the day of delivery. 

Let the farm know as soon as possible if you miss a market box! 

If you pick up at the markets, missed shares do come back to the farm. However, we only hold them until the next packing day (Tuesday or Friday), so we’ll need to know by 10am the day before (Monday or Thursday) in order to send them to another site or hold them until your next delivery. Any boxes left after those deadlines get donated to Food for Lane County. 

What’s in your box this week:

  • Strawberries
  • Cabbage
  • Carrots
  • Green Onions
  • Lettuce
  • Kale

Handy tips:

  • 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.
  • 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 onions: Green onions, also known as scallions, should be stored unwashed and wrapped loosely in a plastic bag. Put them in the refrigerator, and they’ll keep for about a week. To keep green onions longer, chop off about three quarters of the tender, green tips; the end closest to the root is less perishable. You can eat the entire green onion. Use them chopped as a garnish, or use as a substitute for chives. Green onions are excellent in soups and stews, especially if added late in cooking. Grill, bake, broil, or stir-fry with a little oil to concentrate their sweetness and flavor.
  • 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.

What we’re making this week:

  • It’s so hot out, and this recipe for Strawberry Ice Cream looks like the perfect way to cool down!
  • Want to try a new delicious dish with lots of veggies? Give this Cabbage Pie a go!
  • This Chicken Yakitori dish is the perfect place to use your green onions for a dash of flavor!
  • Mixing all your veggies together is always a delicious option, and this Kale and Chicken Stir-Fry is a great way to do just that!

We hope you’re all having a wonderful summer so far, and getting as much time with family and friends (and tons of good food!) as you can! We would love to hear about your summer adventures!

Many blessings,

Chelsea and your Winter Green farmers