February 15, 2022
What’s in this Week’s VEGGIE BOX: Leeks, Lemons, Tangelos, Broccoli, Chard, Cilantro and Lettuce
Bread this week: Round Lavain OR Whole Wheat your choice of one
Late Lane Oranges ~ 5# for $9.00 or 10# for $18.00
Please place your order by 5pm Friday evening so we can have your order ready for Tuesday Feb 22nd
!!! NEW QUARTER !!!!
Spring Quarter Payment is Due February 15th
~The new quarter starts February 22nd and ends May 17th.
~We will be taking one week off, TBD
~Please let us know if you DO OR DO NOT plan on continuing.
Even if your payment is in the mail please let us know so we can plan for next week.
If you do not plan on continuing please let us know so we don’t make a box for you next week
~Please do not leave payments at drop sites
This week on the farm
Some big things happened in the last couple weeks; first, we got together with some friends for the first time in over two years. These are extremely good friends that we all have grown up with, in life and in farming. When I was young we would go camping, hiking, singing and dancing together. When we weren’t at home, you could almost always find us with the Mullers. As we grew up and life got a little fuller, and kids spread, the time we spent together was impacted. But we always had our traditions that would find us at each other’s door a few times a year. The last couple years, COVID has put a stop to all those traditions. We found ways to cope, with letters, phone calls or the occasional meet-up with limited numbers. But it has been a long time since we have all gotten together. A few weeks ago, it finally happened. We took the precautions and the tests and spent a weekend together in Santa Rosa. It’s funny how you don’t really realize how much something means to you until you have it after years without it.
We came together and of course it was like no time had passed, except the kids now had kids, the stories have been slightly altered and there were new memories to be shared. There was a point when there were multiple kids in the living room, toys scattered everywhere, yelling and laughter, music was playing and all the adults (some still kids at heart) were in the kitchen, chopping, cooking, cleaning or standing around and the fullness of it all just filled me. Time has moved so fast, and it continues to surge forward, and you don’t even realize how long it’s been since you have done something that makes you heart so full with love and happiness. Sitting and watching these people, my family and family by extension filled me with so much love and happiness. Watching the faces of old memories and hearing the kids making new ones in the next room made me
take pause, and soak it all in. I find it way to easy to just let a moment pass by, and this was one that I knew I had to hold onto.
It was a perfect weekend, it didn’t last long, we all had farms, families and responsibilities to return to, but it was just what we needed. It’s too easy to put something off and wait for the perfect time. There are too many “next times” and “this can wait”, sometimes thing need to happen.
This leads me to the second pretty amazing thing that happened last week. We had a group of people here at the farm to talk about the water issue. I know you are all familiar with it; a lot of you got involved and helped us get the information out there. We are continuing the efforts in bringing the attention to the community, and trying to move towards a solution.
Last Thursday, we have about twenty people all sitting at the picnic tables, talking about how we can protect the water in our little Hungry Hollow. It’s never an easy thing to talk about, how we need to change our perspective, our habits, and think of our future in a different way. But everyone there was together in finding a solution to our common issue. People, who led different lifestyles, had different plans and wanted different things all came together to work on one problem. I once again felt full, not of love, but of hope. That things can change, that as a community working together we can work towards saving our future here in our little slice of heaven. It won’t happen fast, and what comes next is unknown and scary, but seeing all these people coming together and acknowledging that “yes, something needs to be done and here we are to see it through”, gives me hope when looking towards the coming years.
I looked forward to watching it grow and hopefully being around when change is accomplished. Have a great week ~Claire
Broccoli Bolognese with Orecchiette
1 large head of broccoli (1½ pounds), cut into florets, stalk peeled and chopped into ½" pieces
2 tablespoons extra-virgin olive oil, plus more for drizzling
4 garlic cloves, smashed
12 ounces fresh Italian sausage (about 3 links), casings removed
Crushed red pepper flakes
12 ounces orecchiette
3 tablespoons unsalted butter, cut into pieces
½ cup Parmesan, finely grated, plus more for serving
Cook broccoli in a large pot of salted boiling water until crisp-tender, about 3 minutes. Using a slotted spoon, transfer broccoli to a colander and let cool (save pot of water for cooking pasta). Chop broccoli into small pieces; set aside. Heat 2 Tbsp. oil in a large skillet over medium. Cook garlic, shaking skillet occasionally, until it starts to turn golden, about 2 minutes. Transfer garlic to a small bowl. Cook sausage and a generous pinch of red pepper flakes, breaking up meat into smaller pieces with a wooden spoon and stirring occasionally, until browned and cooked through, 6–8 minutes. Bring reserved pot of water to a boil and cook pasta until barely al dente, about 9 minutes (set a timer for 3 minutes less than the package instructions; it will cook more in the skillet). Meanwhile, ladle about ½ cup pasta cooking liquid from pot into skillet with sausage and add garlic and blanched broccoli. Keep mixture at a low simmer, stirring often and mashing with a potato masher to break up sausage even more, until pasta is finished cooking. Using a spider or slotted spoon, transfer pasta to skillet, then ladle in ½ cup pasta water. Cook, stirring, until pasta absorbs most of the liquid and is just al dente, about 4 minutes. Add butter and stir until melted, then transfer pasta to a large bowl. Gradually add 1½ oz. Parmesan, tossing constantly until you have a glossy, emulsified sauce. Serve pasta topped with more Parmesan and red pepper flakes and a drizzle of oil
Spaghetti with Swiss chard, cilantro, and cashew pesto and goat cheese
1 bunch cilantro
1/2 bunch Swiss chard, stems removed
1/2 serrano chile, seeded
1 garlic clove, peeled
1/2 cup raw unsalted cashews
1 teaspoon kosher salt
4 ounces goat cheese
1/2 cup grated Parmigiano-Reggiano cheese
zest of one lemon
juice of 1 lemon
1 cup olive oil (plus/minus a couple tablespoons)
1 packet spaghetti, cooked
Combine cilantro, chard, chile, almonds, garlic clove, salt, lemon zest and juice into a food processor or vitamix.
Pulse to form a coarse puree. Add olive oil slowly with food processor/blender running. You may need a little more or less than 1 cup, depending on the size of the cilantro bunch. Once it starts to look combined, add the goat cheese, 2 ounces at a time. (Note: The goat cheese will give the pesto a creamier, smoother look than typical pesto.) Transfer pesto to a mixing bowl. Cook spaghetti according to directions on box. Reserve 1 cup of the pasta cooking liquid. Add cooked spaghetti to pesto, toss to coat. Add some of the pasta cooking liquid if necessary to loosen it up. Serve immediately with torn cilantro leaves and chopped cashews
For the Caramel:
3/4 cup Granulated Sugar
1/2 cup Water
1 tablespoon Butter
pinch of Salt, Small
For the Cake:
3-4 Tangelos, Peeled and sliced in 1/4 inch rounds
1 cup Granulated Sugar
2 sticks Unsalted Butter
Tangelo Zest, From 2 tangelos
1 teaspoon Pure Almond Extract
1 cup All-Purpose Flour
1 cup Almond Flour, Ground almond meal
1 tablespoon Baking Powder
1/2 teaspoon Kosher Salt
6 large Eggs
For the Almond Topping:
1 teaspoon Ground Cinnamon
2 tablespoons Granulated Sugar
2/3 cup Sliced Almonds
Preheat oven to 350°F. Grease a 9-inch cake pan, line with parchment paper, and grease the paper; set aside.
Place the sugar and water for the caramel in a small saucepan, and bring to a simmer over medium heat. Continue to cook for about 10-15 minutes, swirling the pan, until the caramel reaches a golden color. Add in the butter and salt and swirl until melted. Pour the caramel into the cake pan, and place enough tangelo slices in the bottom of the pan to cover. In the bowl of an electric mixer fitted with the paddle attachment, cream together the sugar, butter, zest, and almond extract for 5 minutes. Add in the flours, baking powder, and salt, and mix on low. Add in the eggs, and mix until just combined. Spread the batter over the tangelos and caramel. In a small bowl, mix together the cinnamon, sugar, and almonds. Sprinkle over the batter. Cover the cake with a round of parchment paper and bake for 45 minutes. Remove the parchment paper cover and bake for an additional 15 minutes, until cooked through. Allow the cake to cool for 5-10 minutes, then invert onto a plate.
RESTORATIVE RAINBOW CHARD AND LEEK SOUP
2 tablespoon extra virgin olive oil
6 baby leeks (or one large)
1 clove garlic crushed or finely grated
3 cups rainbow chard finely chopped (about 10 leaves, stems included)
4 cups vegetable stock
⅓ cup arborio rice
½ teaspoon ground white pepper
1 tablespoon lemon juice freshly squeezed
½ cup basil leaves finely chopped (about 30 leaves)
To prepare your vegetables, wash and trim the leeks, retaining some of the green part. Finely chop. Wash the rainbow chard, remove the stems and finely slice, then finely chop the leaves (keeping leaves and stems separate). Heat olive oil over a low heat in a large saucepan. Add leeks and garlic, cook for about five minutes or until softened and fragrant, but not colored.
Add rainbow chard stems and cook for another 1-2 minutes. Add the rainbow chard leaves, vegetable stock, rice, white pepper and an additional two cups of water. Simmer for 15 minutes, or until the rice is tender. Just before serving, stir through a generous handful of finely chopped fresh basil (about 30 leaves, or half a cup once finely chopped) and lemon juice. Taste and adjust seasoning with salt or more white pepper as required.