2024 CSA Season Week Twenty-One

November 1, 2024

Welcome to November! It’s a wet rainy one here at the farm, and we’re all working hard to get your veggies packed this morning. Despite the weather, the energy is buzzing, the boxes are full, and we can’t wait to share the farm’s bounty with you this week!

A couple quick reminders as we get into the Extended Season!

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 folks@wintergreenfarm.com or 541-935-1920 and let us know there was an issue, and I’ll get back to you the next business day.

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.

Please also make sure you’re checking the list and tops of boxes for the bright yellow labels for labeled boxes! The recipients name will be on the list and the label. We’ve had a few issues lately with labeled shares being taken by people other than the intended recipient, and while I’m sure it was all done unintentionally, we could really use your help to make sure it doesn’t continue to happen. Thank you so much for all your help!

Do you still have a balance on your account?

Just a friendly reminder for those that may still have a balance on your account that the deadline for payment or contacting the farm has passed, and if you haven’t already touched base with us, all payments are due as soon as possible. We’ve had some truly generous donors this year, so we do have financial assistance available, and would love to help any family in need.

All overdue invoices have been sent to you by email, so check your spam folders if you don’t see it. You can also access your invoice by logging into your account on our website and going to your orders. If you have questions about the amount or payments, please reach out at folks@wintergreenfarm.com or 541-935-1920.

Remember, we’re no longer set up to take payment over the phone, but you’re more than welcome to pay online by card or you can pop a check in the mail to avoid that 3% transaction fee (just remember to subtract it from your total). You can send checks to:

Winter Green Farm

89762 Poodle Creek Road

Noti, Oregon 97461

These are the last apples for the season and they’re delicious!

We’ve partnered with Mt. Hood Organic Farms to bring you apples again this week! This will be the last apple delivery of the season, so enjoy! 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!

Best wishes for the Day of the Dead!

Today is November 1, which is considered in many cultures and religions to be the Day of the Dead. The Catholics call the day All Saints’ Day, but for many hispanic cultures, and Mexican culture in particular, the day after the veil is lifted between the worlds in referred to as el Dia de los Muertos. In these cultures, the holiday is used to welcome the souls of their families back for a brief reunion. Many would go to their loved ones’ graves or set up an offering at home, where they would have food, drink, and celebrate the time they can connect with those they have lost. The offerings have photos of the dead, as well as their favorite food or drink, candles, and calacas or calaveras, what many english-speaking cultures know as “sugar skulls.” It is said the gates of Heaven open at midnight on October 31 and remain open for twenty-four hours. The bright petals of the marigold flower act as a guide and a bridge between the living and the dead who traverse beyond the veil.

What’s in your box this week:

  • Delicata Squash
  • Potatoes
  • Carrots
  • Daikon radish
  • Leeks
  • Cabbage
  • Kale
  • Lettuce
  • Apples

Looks like we’ve got enough veggies for everybody this week!

Handy Tips:

  • 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.
  • Potatoes: We wash the “field soil” off of your potatoes, but scrub them well and cut off any sprouts or green skin when you’re ready to cook. No need to peel. Store them in a cool, dark, dry place such as a loosely closed paper bag in a cupboard or closet. They should keep for weeks at room temp, or longer if at ideal temp of 40-50 degrees. Potatoes are great boiled, mashed, fried, or baked. Use them in soups, hash browns, salads, and stews.
  • 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.
  • Daikon Radish: To prepare your daikon radish, wash it, cut the ends, and use a potato peeler to peel the skin. You can eat daikon radish either raw or cooked. It’s good for pickling, for soups, or raw with peanut butter or the sauce of your choice. Daikon are good baked or boiled in stews or soups, and are tasty when added to stir fry. You can also try them lightly steamed with olive oil, salt, or lemon juice for flavor.
  • Leeks: Place dry, unwashed leeks in a plastic bag and store them in a drawer of your refrigerator. Leeks will store well for up to two weeks.To clean leeks for cooking, trim the roots, remove the green tops (which can be used in soup stock) and peel off the outer leaf layer, removing any hidden dirt. Cut leeks in half lengthwise and chop. Most recipes only use the white portion. Leeks can be substituted for any recipe calling for onions. They develop the best flavor when cooked or sautéed slowly.
  • Savoy Cabbage: Saboy cabbage has a fine flavor, tender texture, and thin, green, crinkly leaves that can easily be damaged in transport. Store dry, unwashed cabbage in the refrigerator, preferably the vegetable bin. The outer leaves may eventually get floppy or yellowish, but you can remove and discard them to reveal fresh inner leaves. Cabbage can keep for more than a month. Once it’s cut, seal it in a plastic bag and continue to refrigerate. It will keep for several more weeks. Rinse cabbage under cold running water just before use. Peel away a few of the outer leaves and cut cabbage in half through the stem end. Lay it flat and quarter it, again through the stem end. Balance each section upright and slice away at the triangular core exposed at the base. Cop sliver, or grate the quarters depending on your cooking choice or recipe.
  • 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.
  • 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.

What We’re Making:

  • When the weather starts to turn, it’s time for warm comfort food, and this Tuscan Portobello Stew is a great way to get it!
  • There are a lot of salad and lettuce wrap recipes, but sometimes simple–like this Classic BLT Sandwich–is the best way to go.
  • This French Apple Cake is a sweet and amazing treat for the last apples of the season!

We hope you’re all having a wonderful Extended Season so far, and you’re just as thrilled for this week’s veggies as we are! If it’s dry, get out there and enjoy the leaves and fall colors. If it’s not, this is the Pacific Northwest–enjoy the rain! Either way, we’re wishing you all a wonderful weekend and following week.

Many blessings,

Chelsea and your Winter Green farmers