2024 CSA Season Week Nine

August 6, 2024

Summer is well under way, and while it’s cooler now, Oregon is known to heat up again! We hope you’re all staying safe from any heat waves and wildfires, and enjoying the warmer months with your family and loved ones! We’re so pleased to be able to share so much delicious food with all of you.

We want to know about you!

Whether you’re a long-time member or new this season, we want to know more about you! Tell us about you, about your family, send of pictures of your gatherings and hobbies–even better with Winter Green veggies! We would love to get to know our members better, and to introduce you to one another. Help us celebrate all of you!

Shoot me an email at [email protected] and let us feature you in the blog!

Load up your kitchens with tons of veggies from our markets!

Every week, we load your shares with as many vegetables as we can manage, but sometimes, that isn’t enough! Luckily, we have even more variety at our farmers’ markets this summer, and we would love for you to come on down and say hello! If you’re in the Eugene area, you can find us at the Eugene Farm Stand on 18th and Polk, in the parking lot of the Emmaus Church. We’re there on Wednesdays from 2pm to 6pm. You can also find us at the Lane County Farmers’ Market on 8th and Oak on Saturdays, from 9am to 3pm. If you’re in the Portland area, come check us out at the King Market on NE Wygant Street and NE 7th Avenue. We’re there on Sundays when the market is open from 10am to 2pm. We would love to see you!

Porter and AC
Cherry tomatoes in the field house

What’s going on at the farm:

Our crew has been working so hard this week to harvest so many amazing veggies, and we’re loving the cooler weather. Energy is high, morale is great, and a lot of transplants continue to go in the ground! Tomatoes are happening, and the corn looks good. Just a few more weeks until we can put it in your box! With the summer heat, our fields need a lot of extra water, and both Porter and A.C. in irrigation have been working tirelessly to make sure all of our vegetables receive as much water as they need!

We would also like to extend a huge THANK YOU to EPUD! Last week, Alden and Porter were moving irrigation lines and discovered a blown transformer that was spitting sparks in an already dry area. The boys thought quickly and called Chris at the Eugene Farm Stand, who immediately called the power company. EPUD arrived with quite a few trucks, and not only replaced that transformer, but a few more that could blow as well. We are so and thankful to all the Overbaugh men for their quick action, and to EPUD for responding so quickly!

Meet your farmers: Meet Cody!

Cody is part of our harvest crew, and a fun addition to the farm! He spends his days helping to collect all the delicious veggies you see in your box each week. Cody can be quiet, but he’s got a heart of gold, and we’re pleased to introduce him to you this week!

Fun facts about Cody:

  • Season on the farm: 2nd
  • Favorite vegetables: Green beans and peas
  • What he hopes to learn at the farm: How to prune tomatoes

For fun, Cody loves to play with his kids and his dog, and his favorite place to go is the rock slides!

Fill your freezer with Winter Green Lamb!

 We are excited to have plenty of lamb available this year! We had a lot of lambs this spring and the pastures have been lush which makes for better meat. We will also have a few ewes for grind as well! Reach out to Chris at [email protected] if you’re interested! 

A few facts:

The price for lamb is 6.50 a pound hanging weight, and you would pay that to us. You will also be charged a cut and wrap fee by 4 Star Meat Company when you pick up your meat, which is $125.00 per animal. We do offer a discount for multiple animals purchased, and that cost would be $6.00 a pound, per animal. The ewes will be $5.00 a pound plus the cut and wrap fee.  

Butcher dates:

  • September 21st
  • October 1st
  • October 12th
  • October 24th
  • November 2nd
  • November 7th


Please let us know if you would like to reserve lamb for this year and if you have a preference on dates! Again, email Chris at [email protected] to order lamb. Thank you all so much for supporting the farm!

What’s in your box this week:

  • Lettuce
  • Broccoli
  • Onion
  • Carrots
  • Green beans
  • Tomatoes
  • Zucchini
  • Eggplant
  • Strawberries
  • Cucumbers

We do our best to harvest in equal share, but sometimes the vegetables don’t agree. But don’t worry! We’re keeping excellent notes. If we aren’t able to get you something this time, we’ll make sure to get you next time it’s available.

Handy Tips:

  • Broccoli: Wrap the broccoli loosely in a plastic bag and keep it in the veggie bin or your fridge. Don’t use an air-tight bag, 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.
  • 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.
  • 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.
  • 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.
  • Eggplant: Eggplant is best when it’s fresh. Store it unrefrigerated at a cool room temperature, or in a hydrator drawer of the fridge for up to one week. Eggplant can be peeled, but it’s not essential. To remove any acrid flavors and excess moisture, lightly salt the slices and allow the to sit in a colander for 10 to 15 minutes. Gently squeeze out any liquid. Eggplant should always be cooked to eliminate solanine, a naturally occurring toxic substance.
  • 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.

What we’re making this week:

  • This Tomato Salad is a great way to use your vegetables this week!
  • Add a little Mediterranean to your eggplant with this Greek Moussaka recipe!

We’re only nine weeks in, and already, we’ve given you a bunch of delicious veggies! But so many more will be coming! We’re so excited to tag along on your food journey this year, and we can’t wait to continue to share the farm’s bounty. As always we appreciate you all so much!

Many blessings,

Chelsea and your Winter Green farmers