CSA Week #9

August 6, 2013


  • Lettuce
  • Carrots
  • Sweet onion
  • Cucumber
  • Tomatoes
  • Broccoli

Some sites only:

  • Eggplant
  • Strawberries
  • Zucchini
  • Peppers

Can you believe that we are already into August?  The summer is flying by, and we are now right in the middle of the standard CSA season! The crops are all growing beautifully in this heat, and DJ, the irrigation manager here at Winter Green is keeping them well watered so they can take full advantage of this sunlight and warmth. The tomatoes are really starting to come on, you will most likely find the variety “Early Girl” in your boxes this week, as they are the first to ripen in the CSA planting. You may find some heirlooms in your boxes, and will be receiving more of them as the tomato patch continues to ripen.


I found this beneficial beauty on the lettuce last Friday at the Veneta Market!

Check out our special offer:

We hope you all enjoyed the Pesto we recently sent with your CSA Share. We are at the height of our Pesto production here on the farm this summer and in preparation of the incoming 2013 inventory, we would like to make an exclusive offer to our CSA members this season. In addition to the retail 6.5 oz Pesto Sauce you received, we also pack a wholesale Quart size (1.75lb containers). There are 6 to a case, and they typically sell for $90/case. We would like to offer them to you for $40/case!

We would have them available for you in early September, and you would have to pick them up at the farm. They are sold as a frozen product, and we would not be able to bring them to the pickup sites, as we do not have refrigerated trucks. If you have an interest in participating in this offer, or have any questions, please call/email Linda at the farm office to reserve your case.

ImageIf you are interested in ordering garlic from Keith Walton, it is still available and we are more than happy to bring it to your drop site for you, call 541-689-3672 to order your garlic for the season!

ImageVeggie Storage and Preparation Tips:

EGGPLANT: Eggplant is best when it’s fresh. Store un-refrigerated at a cool room temperature, or in a hydrator drawer of the fridge for up to 1 week. Eggplant can be peeled, but it’s not essential. To remove any acrid flavors & excess moisture, lightly salt slices and allow them to sit in a colander for 10-15 min. Gently squeeze out any liquid. Eggplant should always be cooked to eliminate solanine, a naturally occurring toxic substance.

TOMATOES: DO NOT refrigerate tomatoes. 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, place on cookie sheet, & freeze. When solid, place in a freezer bag & replace in freezer. Remove as many tomatoes as needed at a time. Thawed tomatoes are good for cooking and pureed dishes. Salsas, sauces, & purees also freeze well.


Zucchini-black bean-quinoa Burgers with Tzatziki

This recipe (along with the Tzatziki sauce recipe) was sent in by your fellow CSA member Eryn Cangi. They sound delicious and a great way to use up zucchini this time of year! Thanks for sharing with us Eryn!

  • 2 average zucchini or yellow squash or both, grated, water removed (squeeze in a tea towel)
  • 2 large eggs
  •  2 tsp garlic powder
  • 1/2 large sweet onion, finely chopped
  • 1 cup whole wheat flour
  • 1/2 cup panko breadcrumbs
  • 2 Tbs chopped fresh mint (dried is okay too–just use half as much)
  • 1/4 cup Feta cheese, crumbled
  • 1 cup black beans, cooked
  • 1/2 cup quinoa, cooked
  • Kosher salt
  • ground black pepper
  • cooking oil for frying
  1. Remove the excess water from the zucchini after grating by placing the grated material in a tea towel and wringing it out over the sink. 
  2. Mix all ingredients in a large bowl until well-incorporated and moist enough to hold together. If the mixture is crumbly, add another egg.
  3. Heat a frying pan over medium-low heat. When hot, add a bit of oil (vegetable or peanut would be best). Use a #16 disher (or a spoon if you don’t have one) to scoop the mixture into the pan. You should be able to fit 3-4 in a 10-12″ pan. Press the mixture down with a spatula to make it flat–then carefully remove the spatula (you may have to wiggle it a bit to convince the burger to let go).
  4. Fry 3-5 minutes on a side or until nicely browned. Flip once, repeat process and remove from pan.
  5. Serve as a burger or just by itself with the tzatziki sauce below.
Tzatziki sauce–
Note:  For 2+ people you may want to double or triple the recipe.
  • 8 ounces plain Greek yogurt
  • 1/2 medium cucumber, peeled, seeded, and finely chopped
  • Pinch kosher salt
  • 2 cloves garlic, finely minced
  • 1/2 Tbsp olive oil
  • 2 tsp red wine vinegar
  • 5 to 6 mint leaves, finely minced (dried is okay if you don’t have fresh–use half as much)
  1. Combine all ingredients in your favorite jar or tupperware. Stir well.
  2. Store in the fridge for about a week. The oil may separate while in the fridge; this is normal, just stir it again.

More recipe ideas:

Roasted Tomato Soup from 101cookbooks.com

Cucumber Ranch Dressing from Martha Stewart

While I was searching for recipe ideas this week I came across this seasonal recipe guide on the Martha Stewart website and thought it could be helpful for finding inspiration in the kitchen. It has many different recipes categorized by fruit and vegetable.

We hope that you are all enjoying this beautiful summer weather and eat outdoors as much as you can! If you have any favorite recipes you have found, we always love to share them!

Have a great week!