CSA Week #18

October 8, 2013


  • Yellow onions
  • Savoy cabbage
  • Pac choi
  • Radishes
  • Peppers
  • Kale
  • Apples
  • Acorn squash
  • Carrots

Some sites only:

  • Cauliflower


Hello members! We were so happy for a bit of a dry spell these last few days. Yesterday we were able to dig the rest of our potatoes, which is quite the relief! We are hoping that we will be able to do some more tilling and cover cropping this week as well as a few burdock harvests to catch us up from all that rain we had in September!

Can you believe that next week is the last week of deliveries for the regular season? We hope you have enjoyed your CSA experience with us and if you would like to give us some of your feedback we have made a quick online survey that will help us to improve, and to hear your valued opinions about your CSA season with us. The link is here.

We would also like to remind you that the farm’s harvest celebration is coming up! It will be held on Saturday, October 19th from Noon to 4pm. We will have hayrides out to the pumpkin patch so you can pick out your jack-o-lanterns, as well as activities for the kids and apple cider pressing. We hope to see many of you there, rain or shine!

We also still have shares of our organic, grass-fed beef available and if you are interested, please call Linda in the office and she can take your order or answer any questions you may have.

We now have our jars of organic tomato sauce for sale! The sauce is $7 for a 24oz jar, or $80 for a case of 12 and can be delivered to your drop site! The sauce is our special Winter Green Farm recipe, canned by our friends over at Sweet Creek Foods. The jars make wonderful holiday presents as well as a quick, delicious meal on a busy school night!

Next week is the last week of deliveries for the regular season so if you have any stray CSA boxes that might have made it home with you at some point this year, we would love it if you could make an effort to get them back to your drop site this week or next. If we have to buy more bins next year, the cost of the share could go up, so it is in everyone’s best interests to return the boxes! Thank you!

We hope you all enjoy the autumn bounty in your boxes this week. The onions are all a yellow storage variety so they will last a long time in a cool, dark, dry place. The apples are the variety “Gala” from Mt. Hood Organic Farms and look beautiful and taste delicious.


Cauliflower Rice Recipe  

 This recipe was sent in by CSA member Joanna Ceciliani, and she said she got it from another fellow CSA member Sydney McBride, so a big thanks to both of them for sharing this recipe!

– Paleo Cupboard Sept. 2013

  • 1 head cauliflower
  • ½ white onion, diced
  • 1 T. garlic, pressed
  • 2 T. coconut oil
  • 4 T. chicken broth
  • Dash sea salt
  • Dash ground pepper
  • Chopped parsley (optional)

1. Grate the cauliflower or pulse in food processor until it is rice shaped. 

2. Heat coconut oil in a sauté pan over medium high heat.  Sauté onion and garlic for about 3 minutes.

3. Add cauliflower, stir well.

4. Add chicken broth, sea salt and pepper.  Saute for about 5 minutes until cauliflower is slightly tender.

5. Place cauliflower in serving bowl and top with chopped parsley (optional).  Serve.

ImageRoasted Acorn Squash Recipe 

  • 2 small acorn squashes, quartered and seeded
  • Canola oil, for baking sheet
  • 1 teaspoon  salt
  • 2 tablespoons unsalted butter, melted

 Preheat oven to 400 degrees. Put squash pieces, skin sides down, on a lightly oiled rimmed baking sheet. Sprinkle with salt. Bake squashes until tender when pierced with a fork, about 40 minutes. Remove from oven, and brush each slice with butter. Keep warm until serving.

Acorn Squash Stuffed with Apples from homecooking.about.com

Pac Choi recipes from greendeansfarm.com

Buttered Smothered Cabbage from Randy’s Vegetarian Cookbook


Have a wonderful week and enjoy your veggies!