• Savoy Cabbage
• Collards
• Turnips
• Lettuce
• Celeriac
• Chard
• Red curry squash
• Leeks
• Yellow onions

Some sites only:

• Cauliflower

Special Announcements:

*The farm’s Harvest Celebration is coming up! It will be held Saturday, October 19^th From Noon to 4pm.  This is the time to come out to the farm, jump on the hay wagon and get your pumpkins! We will also start the day with a potluck lunch, and have activities for the kids like face painting, cider pressing, and more. We hope to see many of you there, rain or shine!

*We also want to let you know that we still have our organic grass-fed beef available. We also have late season shares available so if you are interested in either of these opportunities, please call the farm and talk to Linda!

*Winter Green Farmer Chris Overbaugh has his own flock of grass-fed lamb and has one more available if anyone is interested, the price is $5.00lb. and you can order by calling Chris at 541-285-1889!

*We had a bumper crop of tomatoes this year, and with the abundance we were able to make a big batch of our delicious organic tomato sauce with the help of our friends at Sweet Creek Foods. It is probably being made as I write this, so if you are interested in ordering some you can call the farm and Linda will sign you up! The sauce will be $7 for a 24oz. jar, or $80 for a case of 12 and can be delivered to your drop site.

Veggie Storage and Preparation Tips:

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). We usually cut off the tops in the field but as Jabrila was harvesting them today she was so impressed by their delicious flavor and crispness, so she left them on for you to use!

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 for 5-10 minutes or boil whole for 20-30 minutes.  Mash and top with butter (tastes incredible with mashed potatoes!).

TURNIPS: Cut beet and turnip greens from their roots: store roots 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, radishes, and beets, place them unwashed in a plastic bag in the crisper bin of your fridge.  Due to high water content, turnips and radishes may deteriorate quickly, but most should keep for a week. Beets should keep for up to two weeks.

RED KURI SQUASH: Hard-skinned Red Kuri squash can be difficult to peel and are most easily cooked in their skin. Split squash in half, scoop out seeds and roast, cut-side down until tender. Blend cooked squash flesh into soup with fennel, onions, root vegetables, curry or fall spices. Grate flesh and bake into gratins or casseroles with cream and cheese. Puree squash with syrup or vanilla for compote or bake diced squash into bread pudding with apples. Hard red kuri squash will keep in cool, dry storage for up to six weeks. – See more here.