February 23, 2021
What’s in this Week’s VEGGIE BOX: Chard, Green Onions, Parsley, Tangelos, Turnips Carrots, Radishes
Bread this week: Round Lavain or Whole Wheat-your choice of one
Spring Quarter Starts Today: NEW QUARTER CHECK LIST
Is your name on the list for your order?
If your name is not on the list PLEASE DO NOT PICK UP A BOX- we did not pack one for you.
If you think your name should be on the list and is not, call us at 530-787-3187 or send an email
Check your name off of each separate list when you pick up your produce, so the drop host knows who forgot their box and can give you a call.
If you see CONT next to your name on the roster, it means we have not received payment from you
If next to your name it says E-MAIL or CALLED, it means we gave you a call and have not heard from you, we would like to know your intensions-we did make you a box for this week only
Do we have your order correct? If not give us a call
Is your phone number correct? If not give us a call
Are you getting the newsletter via e-mail if not send us your address (firstname.lastname@example.org)
NEW TO YOUR DOORSTEP DELIVERY OPTION IN DAVIS
If you would like a to your door delivery, we now have that option at our Davis locations.
It will be $20 per month or $5 per week. Let me know if you are interested and we will put you in contact with the Delivery Company.
This Week on the Farm
Today marks the start of the 2021 spring quarter; it starts on a day that is both windy and sunny, making it difficult to tell if I am warm or cold. I have constantly been playing hot potato (the jacket version). It feels like the start of spring, we can feel it in the air. Last week we all came down with a case of changing season’s exhaustion, where we all just wanted to curl up in bed with some tea and a good book. Leave the chores, jobs and projects for another day.
We have all been taking time where we can find it to have little mini vacations, all understanding that they are needed before the coming of summer when such things turn to fond distant memories. However, we can see the time when we are able to do our projects slipping away from us. We always have a list of things that need to get done before the end of winter and with this winter being not only short, but warm and dry we haven’t had as much opportunity to do them. The plants demanding more attention than they would have in a cold wet winter. They are enjoying the sun, blooming, growing and sprouting faster than we can weed, pick and pack, (which is why you got both romanesco and our unexpected broccoli last week).
But we are slowly getting things done, after the sun goes down and on days we can spare some time.
But today, we are hustling about getting your very first spring box ready for delivery. Since we are ending our winter crops and barely starting the spring ones, you are getting the first and (possibly) the last of a few things. We hope that you are enjoying the produce and finding ways to use it, and hopefully finding fun and new recipes. It has been fun for me to find recipes for what goes in the box, and we have tried some of them which is always exciting. If you do try a recipe or have one that you love, send it over and we can include it next time we put in that item. We always love to hear about what you make.
So, to mark the start of the new quarter, I would like to take the time and thank you, some of you have been with us for a long time and some are new additions, but we wanted to thank you all for your support. We enjoy so much having a community like this one, we love to hear from you and have missed hosting events here at the farm, it was a chance to meet the newcomers and catch up with our long time friends. We hope that these opportunities will return soon, but for now all we can say is thank you. Without your support and patience and love of produce we would not be here. It means the world to us to have such an amazing support system and community. So thank you again and we hope that you enjoy the start of spring. Have a great week ~ Claire
Swiss Chard & Parsley Frittata
5 large eggs
½ teaspoon ground turmeric
4 tablespoons olive oil
1 onion, finely chopped
2 bunches chard, leaves only, chopped (10 cups)
1 large bunch flat-leaf parsley, chopped (2 cups)
3 tablespoons barberries or golden raisins
3 tablespoons shelled roasted salted pistachios, chopped
¼ cup fresh mint leaves torn if large
Preheat the oven to 375°. Whisk the eggs, turmeric, and a pinch of salt in a large bowl. Heat 2 tablespoons oil in an 8- to 10-inch cast-iron or ovenproof nonstick skillet over medium heat. Add the onion and a pinch of salt. Cook, stirring occasionally, until translucent, about 5 minutes. Add the chard, 2 cups at a time, folding after each addition to wilt. The whole process will take about 5 minutes. Add the parsley and a large pinch of salt and stir well. Scrape all the vegetables into the bowl with the eggs. Add the remaining 2 tablespoons oil to the skillet and swirl to coat the bottom and sides evenly. Stir the egg mixture to distribute the greens evenly, then pour into the hot skillet. Spread in an even layer. When the edges begin to bubble, transfer to the oven. Bake until just set, about 10 minutes. Scatter the barberries, pistachios, and mint on top. Cut into wedges to serve hot, warm, or at room temperature.
Tangelo-Glazed Five-Spiced Duck with Kumara Mash and Greens
400 g orange kumara, peeled and diced 3cm
2 teaspoons butter
2 tablespoons milk
TANGELO-GLAZED FIVE-SPICED DUCK
2 duck breasts (at room temperature)
3/4 teaspoons Chinese five-spice
Juice from 3 tangelos
1 teaspoon runny honey
STIR FRIED GREENS
125 g green beans, ends trimmed
2 baby bok choy, ends trimmed, sliced 1cm (keeping green and white parts seperate) or use chard
2 spring onions, finely sliced (keep white and green parts separate)
1 teaspoon sesame oil
2 teaspoons soy sauce
Bring a medium pot of salted water to the boil.
Cook kumara in pot of boiling water until soft, about 12 minutes. While kumara is cooking, trim duck breasts of overhanging fat. Use a sharp knife to score skin at 1cm intervals. Pat dry with paper towels and season with salt and Chinese five-spice. Heat a medium, dry fry-pan on medium heat. Cook duck, skin-side-down, for 6–8 minutes until most of the fat has rendered out and skin is golden. If skin browns too quickly, reduce heat. Flip over, reduce heat to low to medium, and continue to cook for 4–5 minutes until duck is cooked through medium. Set aside, covered with foil, to rest for 5–10 minutes. Discard duck fat and wipe pan clean with paper towels. Return pan to high heat. Add tangelo juice and honey to same pan. Simmer rapidly, stirring frequently, until reduced to a sauce, for approximately 3–5 minutes.
Heat a drizzle of olive oil in a second medium fry-pan or wok on high heat. Stir-fry beans for 1 minute. Add bok choy (white part only) for about 1 minute; then add remaining bok choy (green part), white part of spring onions and cook for a further 30-60 seconds until just wilted. Turn off heat and toss greens with sesame oil and soy sauce. Drain kumara and mash well with butter and milk. Season to taste with salt and pepper. Slice duck breasts. Spoon kumara mash onto each plate and top with slices of duck and greens. Spoon over sauce and garnish with spring onions (green part).
Sautéed Swiss Chard Stalks with Olive Oil, Garlic, and Parsley
2½ cups Swiss chard stalks, cut into pieces 1½ inches long
3 tablespoons extra virgin olive oil
1½ teaspoons chopped garlic
2 tablespoons chopped parsley
Wash the chard stalks in cold water. (See note below about using the chard leaves.) Bring 3 quarts water to a boil, drop in the stalks, and cook at a moderate boil until they feel tender when prodded with a fork, approximately 30 minutes, depending on the stalks. Drain and set aside. Put the olive oil and garlic in a sauté pan, turn on the heat to medium. Cook and stir the garlic until it becomes very lightly colored, then add the boiled stalks, the parsley, salt, and pepper. Turn the heat up to medium high, tossing and turning the stalks to coat them well. Cook for about 5 minutes, then transfer the contents of the pan to a warm plate and serve at once
SWISS CHARD AND MUSHROOM GALETTE
1 cup all-purpose flour
1 cup whole wheat flour
1 tsp kosher salt
3/4 cup chilled unsalted butter
1 tbsp apple cider vinegar
1 cup ricotta
3 tbsp olive oil divided
4 ounce maitake mushrooms, torn, and/or crimini thinly sliced
1 clove garlic finely chopped
1 bunch large Swiss chard stems removed, cut into pieces
1 large egg beaten to blend
1 cup mixed fresh tender herbs (such as flat-leaf parsley, cilantro, dill, and/or chives)
1 tsp finely grated lemon zest
1 tsp fresh lemon juice
a pinch Sel Magique Classic or Salt & Pepper Blend
Whole wheat dough: Pulse all-purpose flour, whole wheat flour, and salt in a food processor to combine. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining. Transfer mixture to a large bowl; drizzle with vinegar and ¼ cup ice water. Mix with a fork, adding more ice water by the tablespoonful if needed, just until a shaggy dough comes together; lightly knead until no dry spots remain (do not overwork). Pat into a disk and wrap in plastic. Chill at least 2 hours. Galette Preheat oven to 400°. Season ricotta with Sel Magique salt and pepper blend; set aside. Heat 1 Tbsp. oil in a large skillet over medium-high heat. Add mushrooms; season with Sel Magique and pepper and cook, stirring occasionally, until golden brown and crisp, about 5 minutes. Transfer to a small bowl. Heat 1 Tbsp. oil in same skillet over medium heat. Cook garlic, stirring, until fragrant, about 30 seconds. Add half of chard, season with Sel Magique and pepper, and cook, tossing, until slightly wilted. Add remaining chard and cook, tossing occasionally, until completely wilted, about 4 minutes. Remove from heat; season with salt and pepper. Set aside.
Roll out dough on a lightly floured sheet of parchment to a 14” round about ⅛” thick. Transfer on parchment to a baking sheet. Spread three-fourths of ricotta over dough, leaving a 1½” border. Top with reserved chard, then mushrooms. Dollop remaining ricotta over vegetables. Bring edges of dough up and over filling, overlapping as needed, to create a 1½” border; brush with egg. Bake galette, rotating once, until crust is golden brown and cooked through, 35–40 minutes. Let cool slightly on baking sheet. Toss herbs with lemon juice and remaining 1 Tbsp. oil in a small bowl; season with pepper. Top galette with herbs, zest, and Sel Magique.