- Green onions
- Sweet onion
- Lettuce (some sites only)
- Strawberries (some sites only)
- Napa Cabbage (Some sites only)
*We harvest for the CSA twice a week, on Mondays for the Tuesday/Wednesday delivery, and on Thursday for the Friday and weekend deliveries. We try to make things as consistent as possible, but sometimes we have to make changes, and what was harvested on Monday, might be different on the Thursday harvest. Reasons for this could be that we need to wait for a crop to size up, or as a crop starts to ripen, there is not quite enough for everyone at the same time. You will all get an equal share of the harvest, and we work hard to make sure each box is the best and freshest variety from the fields each harvest day. So It is important to read the email that Linda sends out after each harvest day, to know exactly what is in your box, as it may differ a little from what is written here on the blog. If I know ahead of time that there will be changes, I will make sure to write about it at the beginning of the week. Thanks for your understanding!
**We love to hear your comments here on the blog, but if you have any important questions that directly involve your CSA share or delivery logistics, please contact Linda directly in the office by either emailing [email protected] or calling 541-935-1920.
***Just another reminder that the strawberries are in a lull right now, but there are many beautiful blossoms on those plants so don’t worry, more berries are coming!
Vegetable Handling and Preparation Tips
FENNEL: Wash Fennel bulb and store in a plastic bag in the refrigerator, wrapping delicate leaves in moist paper towel, for up to 2 weeks. Fennel can be eaten raw, baked, steamed or sautéed. Tops can be used as a garnish, cooked with fish, or added to soups at the end. Use the tops as a substitute for dill.
KALE: Wash kale leaves well, by dipping in a sink of cool water several times, to flush out soil and farm stowaways. Remove stems from kale leaves by folding leaf in half lengthwise, and stripping or slicing away thick stems. Wrap Kale in a damp towel or in a plastic bag and refrigerate, preferably in the crisper drawer, for up to 1 week. For long term storage, kale can be frozen. Wash, de-stem, and blanch leaves for 2 minutes. Rinse in cold water, drain, and pack into airtight containers (ziplock bags) and freeze.
Baby or tender young leaves may be cooked stem and all. Steam mature Kale leaves approx. 4-5 minutes, depending on age, size, and amount in steamer. It’s ready when limp, but still retains texture. Kale is also delicious stir fried or added near the end to your favorite soup.
CHARD: Swiss Chard keeps best unwashed & wrapped in a damp towel or plastic bag. Store in the drawer of your fridge. Wash before use to remove any soil or insects. Cut celery-like stems away from tender leaves (use stems in soup stocks!) or chop & use entire leaves, including stems.
To cook Chard, steam for 8-10 minutes or boil for about 3-5 minutes. Greens brighten in color when nearly cooked & should not be over cooked to preserve flavor & nutrients. Add to soups or casseroles, or serve steamed, tossed with butter, garlic, & just a bit of lemon juice. Chard also tastes delicious paired with eggs so try it in a quiche or breakfast scramble!
GREEN ONIONS: Green Onions, also known as Scallions, should be stored unwashed and wrapped loosely in a plastic bag. Put them in the refrigerator, where they will keep for a week. To keep green onions longer, chop off about three-quarters of the tender, green tips: the end closest to the root is less perishable.
You can eat the entire Green Onion. Use them chopped as a garnish, or use as a substitute for chives. Excellent in soups and stews, especially if added late in cooking. Grill, bake, broil, or stir-fry with a little oil to concentrate their sweetness and flavor.
CARROTS: Cut or twist carrot tops off before storing in plastic bag in the refrigerator. They will keep for several weeks. Clean carrots well before eating by scrubbing with a vegetable brush under running water. Do not peel unless damaged as much of the nutrients are very close to the skin. Eat carrots raw in sticks, rounds, julienned, or grated, or add slices or chunks to soups, stews, or casseroles. Carrots are also delicious lightly steamed or sauteed and garnished with butter or olive oil and fresh herbs. Try them grated with oil, lemon juice, parsley, garlic, salt and pepper.
News From the Field
Happy summer everyone! With the passing of the summer solstice, the lightest day of the year, we are now officially into the summer season! The farm is in full swing these days, making good use out of all the beautiful daylight hours. The hay crew was up at dawn one day last week to pick up bales and bring them to the barn, and the harvest crew has been meeting early as well to avoid the hot afternoons and get the harvest in during the long crisp mornings. The days here on the farm are starting to fall into a rhythm, as more time is taken up with bringing in the harvest and sending it off to the CSA, and to the farmers markets we do throughout the week.
There will be a wedding here on the farm this weekend, which always brings a fun and exciting energy here. Long time Winter Green Farm crew member Katie Spaid and her partner David will be tying the knot in front of their family and friends and the lovely fields of vegetables on Saturday, and we wish them a clear dry day for the exciting event!
We would love to hear how you have been enjoying your vegetables, any recipes you share with us we will pass on to CSA community here on the blog! We hope you have a great week and bon appétit!