2025 CSA Season Week Eleven

August 19, 2025

We are officially in the second half of this year’s CSA season! Can you believe it? Halfway through August with fall right around the corner (it’s my favorite season, so I’m looking forward to it) and the farm is overflowing with an abundance of veggies right now. We’re so excited to share them with you!

Half Share – Group A members, this is your week!

Do you need to make changes to your delivery schedule?

With summer coming to a close and everything getting busy, it’s easy to forget things sometimes. We totally get it! We’re happy to help make things easier if we can. If you’re going on vacation, just let me know! I do need at least 7 days notice from the earliest change to adjust the lists, as we do prepare for what we harvest in advance to avoid any last minute errors. If you do have to miss a scheduled box, we have a few options:

  • Have a friend pick up your share while you’re gone – we actually don’t need to know about this one! As long as whoever is picking up your box checks off your name, treats the site and other members respectfully, and leaves the tote (just like you would!), you’re good to go!
  • Reschedule for another week – for half share members, it’s easiest to reschedule for a week you wouldn’t normally pick up. For full share members, you can choose a week you will be available to take a double share. Please make sure you know where you would like your box rescheduled to and when BEFORE you let me know, so I can make the changes. You can find our delivery site options on our website here.
  • Receive up to two vacation coupons that can be redeemed at any of our markets.
  • Donate your share to Food for Lane County.

It’s that time for Winter Green Lamb again!

We are excited to have plenty of lamb available this year!  We will also have a few ewes for grind as well.  The price for lamb is 6.50 a pound hanging weight, you pay 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 $135.00 per animal. We do offer a discount for multiple animals purchased, the cost would be $6.00 a pound per animal. The ewes will be $5.00 a pound plus the cut and wrap fee.  

The butcher dates are on the following days:

  • September 19th
  • October 2nd
  • October 11th
  • October 16th
  • October 23rd

Please let us know by emailing office@wintergreenfarm.com if you would like to reserve lamb for this year and if you have a preference on dates.

Come check out our markets this week!

It’s not just our CSA plantings that are overflowing! Come check out our markets for corn, strawberries, tomatoes, eggplant, carrots, broccoli, beans, and so much more! Today (Tuesday), we’ll be in Florence at the farmers’ market on the pier from 3pm to 6pm. Then tomorrow (Wednesday), you can find us in Eugene at 18th and Polk in the Emmaus Church parking lot from 2pm to 6pm. You rarely even have to fight traffic!

If you don’t have time to come see us during the week, you can always find us on Saturdays at the Lane County Farmers’ Market downtown Eugene, from 9am to 3pm, or on Sundays, come say hello at the King Market on NE Wygant Street and NE 7th Avenue from 10am to 2pm. We would love to see you!

Cider Press

Keep us in mind for the annual potluck in October!

We don’t have a date set yet, but every year, we have our harvest potluck in October. We’ll have fresh cider, great food, and even better company! We do hay rides, give tours of the farm, and invite you all to meet and spend time with our other members. We’ll let you know as soon as we have a date, but we would love for you to keep us in mind and come say hello!

What’s in your box this week:

  • Corn
  • Cherry tomatoes
  • Strawberries
  • Carrots
  • Green beans
  • Broccoli
  • Cucumber
  • Zucchini
  • Onion
  • Tomatoes

It’s a big box this week, but everybody should get everything! We hope you enjoy the abundance we have to share with you this week.

Handy Tips:

  • Corn: Eat your fresh corn as soon as possible. Natural sugars begin to break down soon after harvesting, so the sooner the better. Corn can keep for a few days if you keep it refrigerated with the husks on. Corn-on-the-cob is the favorite way to enjoy fresh-picked corn. To cook, steam in 2 inches of water for 6 to 10 minutes, or drop it into boiling water and cook for 4 to 7 minutes. Older or over-mature corn is great when added to corn bread, soups, stews, chili, casseroles, stir-fries, quiches, salads, or bean dishes.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

What We’re Making This Week:

  • This Potato and Carrot Rosti is another option to get your veggies in the morning. If you try it, let me know how it is!
  • I know I love fall, but it’s still summer, and this California Salad may be the perfect dish for a hot summer night!
  • Who doesn’t love a good burger in the summer? Whether you eat it as is, use beef, or switch to tofu, this BLT Turkey Burger looks amazing!

We hope you have a wonderful week filled with delicious food and great memories. We are so excited to tag along on your food journey with your this year, and we hope you’re enjoying the season as much as we are!

Many blessings,

Chelsea and your Winter Green farmers