2024 CSA Season Week Twenty-Two

November 8, 2024

Welcome to the middle week of the CSA Season! This week, both full shares and half shares will pick up, so there’s a lot of boxes out there, and we’ve filled them with a bunch of root veggies for you today! We hope you’re all enjoying the transition into November, and getting to see the leaves turn to autumn colors. We’re so excited to tag along on your food journey with you again this year!

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.

You can 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 willing to pay online by card or you can pop a check in the mail to avoid that 3% transaction fee. You can send checks to:

Winter Green Farm

89762 Poodle Creek Road

Noti, Oregon 97461

Come see us at the farmers’ market, even through the holiday season!

Yes, we’re no longer at the Eugene Farm Stand, but we’re still at the farmers’ markets for your extra weekly veggie needs! If you’re in Portland, you can find us at the King Market on Sundays through the Extended Season, and if you’re in Eugene, we’ll be at the Lane County Farmers’ Market on Saturdays until close to Christmas! We would love to see all of your smiling faces on the weekends, so if you’re in the area, feel free to stop by and say hello!

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. 

If you pick up at the markets, missed shares do come back to the farm. However, we only hold them until Monday morning, so we’ll need to know by 10am Monday if you would like us to hold it at the farm. Because we’re only delivering once a week for the Extended Season, we won’t be rerouting boxes or holding them for a week to send them back to the market. If you let us know you missed it, we CAN hold them at the farm until Friday morning. Any boxes left after those deadlines get donated to Food for Lane County. 

What’s in your box this week:

  • Red kuri squash
  • Acorn squash
  • Onions
  • Parsnips
  • Turnips
  • Carrots
  • Collard Greens
  • Lettuce

We were able to get everything for everyone, so we hope you all enjoy!

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.
  • Parsnips: Parsnips with store well for several weeks, unwashed in a plastic bag in your refrigerator. When ready to use, scrub under running water (no need to peel). Parsnips have a naturally sweet flavor that is brought out by roasting. Parsnips taste wonderful in curries with ginger or try them in soups and stew with squash. Try adding sage, leeks, onions, or greens to accent the sugars. Grate raw into salads or mix with potatoes for pancakes or hash browns. For a delicious snack, try parsnips cut into sticks and then fried like French Fries in olive oil until golden. Add a pinch of salt or soy sauce for flavor. Or, you can bake the sticks at 350 degrees on a cookie sheet until tender-firm. Parsnips are delicious cut into chunks and baked with other root vegetables, or basted around a roast. Boil or steam, then top with butter or mash like potatoes.
  • Turnips: Cut turnip greens from their roots and store separately. Keep dry, unwashed greens in a sealed plastic bag in your fridge. Thicker greens will keep up to two weeks. Tender ones should be eaten within a week. To store turnips, place them in a plastic bag, unwashed, in the crisper bin of your fridge. Due to high water content, turnips may deteriorate quickly, but most should keep for a week.
  • 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.
  • Collards: Just prior to use, swish the collard leaves in a basin of lukewarm water. After any grit has settled, lift the leaves out carefully. This may need to be done more than once. You can store collard greens wrapped in a damp towel or plastic bag (preferably unwashed) in the hydrator drawer of your refrigerator. They are best used fresh, but they may last for up to a week if they’re stored properly. Keep them moist. Collard greens can be cooked or eaten raw as a wrap for stir-fries and salads.

What We’re Making this week:

  • These Short Rib Tacos are just waiting for the onions in your box this week!
  • Okay, yes, I love anything stuffed, but even I’m a little hesitant to try these Stuffed Carrots. If you give it a go, let me know how they are!

It’s getting cold at night, fires are being lit, and the root veggies and squash are becoming abundant as the season turns. We hope you’re all enjoying the delicious food in your shares as you gear up for the holidays, no matter how you celebrate. We’re so grateful to be able to share the farm’s bounty with you again this week, and we wish you all a wonderful weekend.

Many blessings,

Chelsea and your Winter Green farmers