2025 CSA Season Week Eighteen

October 7, 2025

Welcome to October! Autumn is officially here. The morning is cooler, the leaves are changing, the crows are talking loud to greet us in the morning here at the farm. We cannot wait to share the farm’s bounty with you this week! We hope you’ll all enjoy it as much as we do.

Just a few housekeeping details…

I was hoping to get account statements for both SNAP and payment plans out last week, but I was out with Covid, so I apologize I wasn’t able to follow through. However, that is on my list to get out this week and next, so if you’re wondering if you have a balance and you don’t receive a statement in the next week or so, you’re welcome to email me at folks@wintergreenfarm.com.

In that vein of thinking, we have reached October, so if you’re on a monthly payment plan, your final payment date has arrived! Unless we’ve discussed otherwise, all payments were due on October 1st. If you’re in need of assistance or need to extend your payment plan, please let me know and we’ll see what we can do.

Are you busy on October 19th? Come hang out at the farm!

Come see us on Sunday, October 19th, for a harvest potluck here at the farm! From 12pm to 3pm, we’ll have the farm open to visitors from our CSA program and anybody else who wants to come! We’ll start lunch at noon, so bring your favorite dish, a comfy chair, and whoever you want to spend the day with. We always end up with some delicious food, and we can’t wait to see what you come up with!

We’ll have great food, a cider press, pumpkins for our CSA members, and farm tours to see what we do out here! We won’t be able to do hay rides this year because the wagon needs some repairs, but we will do walking tours so you can still see everything going on! We would love to see all of you there!

We have pears again this week!

We’ve partnered with the wonderful people at Mt. Hood Organic Farms to provide you with pears for your final delivery! 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!

Have you checked out our markets lately?

There’s just a few more weeks of the CSA season, but that doesn’t mean you can’t check out our markets! On Tuesdays, we’ll be at the Florence Farmers’ Market on the pier. On Wednesdays, we’re at the Eugene Farm Stand at 18th and Polk. On Saturdays, we’re at the Lane County Farmers’ Market in Eugene, and on Sundays, we’re at the King Market in Portland!

Come check out everything we have to offer and get your fill of autumn crops! We pack your boxes as full as we can each week, but sometimes it’s still nice to see what we have at the market. We would love to help you pick and choose!

What’s in your box this week:

  • Kuri squash
  • Onions
  • Leek
  • Celeriac
  • Cabbage
  • Turnips
  • Carrots
  • Pears
  • Swiss Chard
  • Lettuce

As far as I know, there should be enough of everything for everyone. We hope you 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.
  • 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.
  • Celeriac: Celeriac will store for up to a month in your refrigerator in a plastic bag. When ready to use, slice off the green stalks at the root crown. Then soak the root in warm water to loosen the earth between the roots and scrub well with a brush. Peel the skin off the roots before preparing (top and peeled portions are a tasty addition to soup stocks). Try celeriac raw, grated into salads, or in any recipe that calls for celery. Celeriac can also be boiled or steamed. Peel, slice, and boil celeriac for 5 to 10 minutes or boil whole for 20 to 30 minutes. Mash and top with butter. It tastes incredible with potatoes!
  • Cabbage: Savoy Cabbage is cleverly packaged. Just stick dry, unwashed cabbage in the fridge. The outer leaves may eventually get floppy, but you can remove and discard them to reveal fresh, inner leaves. Cabbage can keep for a month, but once it’s cut, it needs to be stored in a plastic bag. Rinse the cabbage under cold running water just before use. Peel away outer leaves (if necessary) and cut cabbage in half through the stem end. Lay flat and quarter it, again through the stem end. Balance each section upright and slice away the triangular core exposed at the base. Then, chop, sliver, or grate the quarters. Use raw cabbage to make coleslaw or sauerkraut. Stir-fry or braise until slightly browned. Use steamed or boiled cabbage leaves to wrap rice or meat fillings.
  • 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.
  • Pears: Pears are best enjoyed within a few days of becoming ripe. Fresh pears will ripen from the inside out, so if your pears are soft on the outside, you may have waited too long. Store unripe pears at room temperature until they ripen. You can store them next to bananas or avocados or in a paper bag to ripen them faster. Ripe pears can be stored in the refrigerator at 35 to 45 degrees. You can also freeze or dry your pears to enjoy them after the season ends.
  • Chard: Swiss Chard keeps best unwashed and wrapped in a damp towel or plastic bag. Store it in the drawer of your refrigerator, and wash before use to remove any unwanted soil or insects. Cut the celery-like stems away from the tender leaves (you can use the stems in soup stocks) or chop the whole thing up and use the entire leaves, including the stems. To cook chard, steam for 8 to 10 minutes or boil for about 3 to 5 minutes. The greens brighten in color when they’re nearly cooked and should not be over-cooked to preserve flavor and nutrients. Add them to soups or casseroles, or serve steamed, tossed with butter, garlic, and just a bit of lemon juice.

What we’re making this week:

  • Have you ever had Curried Celeriac? Me either, but I love curry, so I’m excited to try it!
  • There’s been no shortage of carrots this season, so if you need a dish that’s just a little bit different, give these Whiskey-Glazed Carrots a go!
  • This Holiday Salad may be the perfect way enjoy your veggies this week!

We wish you all a wonderful week! Enjoy great meals, the cooler evenings, and even get a look at the super moon tonight!

Many blessings,

Chelsea and your Winter Green farmers