2025 CSA Season Week Seven

July 22, 2025

It is amazing to me that we’re already closing in on the end of July. Seems like just last week we were starting the season! The weather is a little cooler, the energy is buzzing, and the crops are cruising right along! Be prepared for your boxes to get even more full in the weeks to come!

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

Just a quick little note:

We have a request here at the farm. We know it’s super easy to get to your pickup site and realize you forgot your own bag or container to put your veggies in (I do it all the time), then to take the box with the intention of returning it the following week–and then forgetting it the next week. We totally get it! We’re all human and it happens. But…we are starting to run low on boxes for the CSA, so if you do have one hanging around your house, we would love if you could drop it off at your site this week! Thank you all so much!

Please remember to let me know if you will be on vacation from now until August 12th!

Don’t forget, I will be out of the office for the first week of August. I’m taking a solo road trip to Cody, Wyoming for a writer’s retreat, then back up into Idaho to spend some time with family. I will be at the our of the office from July 29th to August 11th, so anything from now until August 12th will need to be handled ahead of of time.

If you have any vacation requests for that time, please make sure to get them to me by the end of this week, Friday, July 25th, so I have time to adjust your schedule. I know that puts a little bit of a damper on things since that’s more than a week’s notice, but it takes some doing to adjust the schedules and they all have to be final and printed before I leave.

It’s been a hard month here at the farm…

A week or two ago, we got some sad news about our wonderful guard dog, Canyon. The poor boy has cancer, and tomorrow, we’ll have to say goodbye. Canyon has spent his life dedicated to guarding the sheep here at the farm. He takes his job very seriously! A harder worker you will never find. We are so sad to say goodbye, but grateful he will be out of pain, guarding sheep across the rainbow bridge. Canyon will be very missed.

We’ll have blueberries again this week!

This year, we’ve partnered with Upriver Organics for the two weeks we’re offering blueberries! Upriver Organics is located up McKenzie Highway in Leaburg. They offer blueberries by the pint, as a u-pick, or even frozen! But that’s not all. Upriver Organics offers all sorts of veggies throughout the year, and has over 250 varieties of the 50 crops they offer. If you like their berries this week, you can find them at the Lane County Farmers’ Market in Eugene on Saturdays, or contact them directly through their website.

As of right now, we aren’t offering extra flats of blueberries through the CSA. If you’re looking for a flat of blueberries, please contact Upriver Organics directly. We DO hope to have strawberry flats later in the season!

What are you making with your Winter Green veggies?

We want to know! It is so much fun to see what you’re making each week, and your photos give inspiration to other people! I can’t tell you how many times we’ve talked recipes at the market. Show us what you’ve got! Lisa, one of our members sent us these beautiful photos of her delicious meals. (She always brings tasty food to the our annual Harvest Potluck, too!) Check them out, give them a try, or send us your favorite dishes!

Lisa made a spinach salad with blueberries, feta, toasted walnuts, and a honey balsamic vinaigrette. She said she usually makes a similar salad in the fall or winter, but this is the first time trying it with blueberries. She also made a gorgeous Bumbleberry Pie with blueberries, wild blackberries, cherries, and an apple. I love the heart in the middle!

Have you checked out our farmers’ markets this season? We have four!

Not getting enough of what you’re hoping for in your boxes? Need a few more things for dinner? Just want to check out the beautiful displays and munch on a carrot as you peruse the market? We’d love to see you! If you’re in Eugene, you can come see us at the Eugene Farm Stand on Wednesdays on 18th and Polk at the Emmaus Church, or on Saturdays at the Lane County Farmers Market. If you’re further north in Portland, check out the King Market on Sundays! Live on the coast or going to be there during the week? We’re at the Florence Farmers’ Market on Tuesdays. Come check us out and say hello!

What’s in your box this week:

  • Blueberries
  • Zucchini
  • Cabbage
  • Beets
  • Lettuce
  • Tomatoes
  • Onion

We’ll have strawberries and cherry tomatoes soon, we promise! We’re just waiting for them to look good enough to harvest again, then we’ll give you as many as we can. Thank you all for your patience!

Handy Tips:

  • Blueberries: Do NOT rinse blueberries before you’re ready to eat them. They have a natural coating that protects them from decay. They will keep well in the fridge for up to 10 days. You can freeze them on a cookie sheet and store them in Ziploc bags or sealable containers. Fresh or frozen berries can be used to make cakes, breads, and muffins, as well as added to yogurt, oatmeal, ice cream, and smoothies.
  • 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.
  • 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.
  • 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:

  • Nothing says summer like a refreshing, savory dessert, and this Peach Blueberry Crisp looks divine!
  • Lisa also just sent me a photo of this Zucchini and Ricotta Galette she tried. Isn’t it gorgeous? I’d love to hear what you think if you try it yourselves!
  • Did you know that the Japanese street food Okonomiyaki is actually savory cabbage pancakes? They look fantastic! I can’t wait to give them a go.
  • Looking for a southern dish for your barbecue this summer? These Tennessee Onions might just hit the spot!

We hope this week brings you joy and great food, that you can spend time doing exactly what you want this summer. Thank you so much for including us on your food journey this year! We are so grateful.

Many blessings,

Chelsea and your Winter Green farmers