2024 CSA Season Week Ten

August 13, 2024

We are officially halfway through the Standard Season! Can you believe the summer has gone by so fast? The days are a little cooler this week, and the energy around the farm is buzzing! We cannot wait to share the farm’s bounty with you this week!

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!

Going on vacation? Let us know!

We know the season is during the summer and we all like to go on vacation when it’s warm! We’re happy to accommodate you by either rescheduling your share, offering a double share the following week, issuing a credit for the 2024 season, or donating your share to Food for Lane County.  

(Please note: we are only able to make these changes with at least 7 days notice. If you pick up on Friday and want to change to Tuesday earlier that week, you’ll need to let me know 7 days before that TUESDAY, so we have time to make the changes.)  

Canyon is the caretaker of the sheep!

Are you interested in 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!

Do you want extra strawberries?

It’s that’s time again! We’ve almost given out the projected number of strawberry pints for the CSA, which means we’re looking forward to when we might be able to offer flats of strawberries as extras for the CSA! We don’t have any dates yet–and can’t for sure say we’ll have enough to offer flats this year–but we’re hopeful!

So, now I’m looking to see how many flats we might need! If you’re interested in purchasing a strawberry flat (the price has not been finalized quite yet), please let me know! The sooner we know how many flats we might need, the sooner we’ll be able to know if we can offer them. Shoot me an email at [email protected] and let me know!

What’s in your box this week:

  • Cherry Tomatoes
  • Lettuce
  • Beets
  • Cucumber
  • Eggplant
  • Summer Squash (zucchini/pattypan squash)
  • Potatoes
  • Green Beans
  • Strawberries
  • Tomatoes

Handy Tips:

  • 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.
  • 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.
  • 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.
  • 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.
  • New Potatoes: New potatoes have not been in the ground long enough for their skins to cure, so they are very fragile. We did wash your potatoes for you, so you will need to keep them in the fridge in a place bag, and be sure to eat them soon. No need to peel them, as many of the nutrients are close to the skin. New potatoes can be prepared in a number of ways. You can boil or steam them, roast them with other root veggies, or saute them with some onions for breakfast home fries.
  • 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.
  • 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.
  • 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:

  • This Caprese Frittata is a delicious way to use those cherry tomatoes this week–if you can get them home!
  • Cucumbers are tasty and refreshing, no matter how you eat them, but these Cucumber Sandwiches are a must have for your summer table!

We hope you’re all have a great week and looking forward to your delicious veggies as much as we’re looking forward to sharing them! We look forward to hearing from all of you this summer!

Many blessings,

Chelsea and your Winter Green farmers