March 1st, 2022
What’s in this Week’s VEGGIE BOX: Lettuce, Beets, Oranges, Broccoli, Kale, Cilantro and carrots
Bread this week: Round Lavain OR Asiago Cheese 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 March 8th
Spring Quarter Started: 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, 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-MAILED 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)
This week on the farm
March 1st! this year is moving right along and it has already be pretty eventful. This week alone has brought us a whole list of events to keep us chit chatting about. We had record cold temperatures that had all the almond growers out whizzing about in their helicopters, we have a rain dance planned to try to break up this monster dry spell, we had a presentation on SGMA for the Small Farms Conference, and on top of all that we will be hosting a wedding at the farm in one short month. Yikes!
Last weeks freezing temperatures brought a lot of stress and duress to our community. Farmers spent the night running around getting water running on crops, but especially on orchards. The water will help to bring up the temperatures around the trees, but also, as the water freezes onto the trees it acts as an insulator, keeping the temp at 32 degrees and not continue to drop to the low 20s. In the case of last week, I heard that in the Capay Valley those water insulated branches then got so heavy that the trees began to break. Luckily for us, we dipped down to 28 for a few hours, but didn’t have too much loss, we are lucky to be in an area that doesn’t get quite so cold.
The birds appear especially hungry this winter. Annie’s garden has been having trouble keeping any exposed leaves of our home broccoli, peas, lettuce, or cabbage from being decimated. The trouble is less in the fields, but the damage is there. Even with the green fields, so different from last year because of the filling rain of last November, the garden must be pro0tected like never before. It makes us wonder what is causing the change. We are used to our farm being a haven for birds, insects and small mammals that find unique, unplowed, undisturbed watered native vegetation here. Even the presence of several garden cats seem to not be a deterrent. Perhaps after all these years, there has been an adaptation in the bird behavior or species that helps their survival here. Perhaps they are hungry because the insect count has plummeted without us knowing it, causing the insect eaters t vacate and leaving open habitat for the plant eaters. Who knows? But the useful thing for us is to know that something is changing, and we need to use new and old tools to make our own adaptation to a changing environment. Come to think of it, that seems to be true in a lot of areas, both on the farm and in life in general these days. But as usual the farm has given us tools to deal with the inscrutable nature of events now and pending. Denial has been a poor solution here for us. Denying that there is an increase in bird populations, turkey populations or deer populations, or that our farm will ever have a water problem have brought us a lot of grief and crises to deal with. Altering our viewpoint, moderating our anxiety, and tossing out the worst case and best case scenarios, has stood us in good stead. So the birds cost us some good meals this winter, some flowers that Annie planted for Ali’s wedding have become reminders of the problem, and we have begun covering that which we want to keep after noticing those plants that seem unappetizing and unharmed. Perhaps our future lies in producing food that is resistant to deer, turkeys, squirrels, and birds, and can make do with a lot less water. Not the ideal scenario, but in the past 40 years, that is the kind of thing that the farm has taught us. The most mileage comes from changing our thinking and expectations, rather than changing the world around us. It may even be true, I’m not sure even though I say it often, but it may be true. If we take care of our world, it will take care of us. We may not like it. We may have to adjust or change, but it will take care of us. That has been the lesson that a small diversified family farm has taught me. We will navigate this week, and bring you another box next week. That’s our promise and our job, and we take it seriously.
Have a Great week~Jeff and Alison
Beet & Orange Salad with Israeli Couscous
Olive oil cooking spray
3 medium beets, peeled, trimmed and diced
1 1/3 cups whole-wheat Israeli couscous
2 oranges, peeled and sectioned (about 2 cups)
1 tbsp orange zest
2 tbsp chopped green onion, green part only
1 tsp extra-virgin olive oil
1 tbsp 100% orange juice
1 tsp apple cider vinegar
Pinch each salt and ground black pepper
4 tsp pine nuts, chopped (for garnish)
Heat oven to 450°F. Spray 1 large roasting pan with cooking spray. Place beets in pan in a single layer. Cover with aluminum foil and cook in oven for 15 minutes. Then, uncover and cook for another 10 minutes, until beets are tender when pierced with a fork; set aside to cool.
While beets are cooling, boil 2 cups water in a medium pot over high heat. Pour in couscous, lower heat to medium and cover. Cook for 12 minutes, then fluff with a fork. In a large bowl, gently toss beets with oranges and zest, onion, oil, orange juice, vinegar, salt and pepper. To serve, place 3/4 cup couscous on each of 4 plates, top each with 3/4 cup beet mixture and sprinkle with 1 tsp nuts.
Crispy Broccoli-Carrot Fritters with Yogurt-Dill Sauce
4 cups water
2 cups broccoli florets
1 cup matchstick-cut carrots
2 ¼ ounces all-purpose flour (about 1/2 cup)
1 ½ ounces Parmesan cheese, grated (about 1/3 cup)
½ teaspoon salt
⅛ teaspoon ground red pepper
2 green onions, thinly sliced
1 large egg
2 tablespoons olive oil
1 cup plain low-fat yogurt
2 teaspoons chopped fresh dill
Place 4 cups water, broccoli, and carrots in a small saucepan; bring to a boil. Cook 4 minutes; drain. Pat broccoli mixture dry with paper towels; finely chop. Place broccoli mixture and flour in a large bowl; stir to coat. Add cheese, salt, pepper, onions, and egg to broccoli mixture; stir to combine. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Spoon 1/4 cup broccoli mixture into a dry measuring cup. Pour mixture into pan; flatten slightly. Repeat procedure 7 times to form 8 fritters. Cook 4 minutes on each side or until golden brown. Combine yogurt and dill in a small bowl. Serve yogurt mixture with fritters.
Cilantro Jalapeno Tequila Smash
Source:the feed feed
1 1/ 2 ounces tequila
3/ 4 ounce jalapeno simple syrup
3/ 4 ounce lime juice
1/ 2 ounce orange juice
In a shaker filled with ice, pour tequila, simple syrup, orange juice, and lime juice and shake! Rim glass with tajin. Double strain liquid from shaker into rimmed glass. Top with desired seltzer water Garnish with lime wheels, jalapeno slices, and cilantro.
Kale and Carrot Soup
2 bunches carrots, cut into 1-inch chunks (4 cups)
4 cups low-sodium vegetable broth
1 15-oz. can diced tomatoes in juice
2 12-oz. bunches kale, thinly sliced
1/4 cup chopped fresh basil, plus 6 whole leaves, divided
2 Tbs. chopped chives, plus handful whole chives, divided
1 15-oz. can white beans, rinsed and drained
1 Tbs. balsamic vinegar
Bring carrots, broth, tomatoes with juice, and 2 cups water to a simmer in large stockpot with steamer insert over medium heat. Place kale, whole basil leaves, and whole chives in steamer insert. Set steamer inside stockpot, cover, and steam 5 to 7 minutes, using tongs to stir halfway through. Remove and discard basil and chives. Add kale, beans, and vinegar to soup, and return to a simmer. Season with salt and pepper, if desired. Stir in chopped basil and chives just before serving.
SMOTHERED BEET, CARROT, AND TURNIP GREENS
6 cups greens, finely chopped tops (beets, carrots) stems removed and reserved for vegetable broth
1/4 cup leftover fat (such as bacon or chicken fat)
1/3 cup all-purpose flour
1 cup yellow onion, thinly sliced (about 1/2 medium onion),
1 tablespoon garlic, minced
2 cups vegetable broth
1 tablespoon Worcestershire sauce
2 teaspoons kosher salt
1 teaspoon crushed red pepper
remove the larger woody stems from all the greens; wash the greens thoroughly. Drain but do not shake dry, as the extra moisture will help wilt the greens. Chop the greens into 1-inch strips. Chop the carrot tops more finely, into 1/2-inch pieces, being careful to remove the woody stems. Separate the stems and other scraps from the leaves, and reserve for vegetable broth, if desired. Make the smothered greens: in a 4-quart stainless steel or enamel pot with tight-fitting lid, heat the fat over medium-heat until hot but not smoking (a grain of rice dropped in the oil should sizzle briskly). Add the flour and, using a wooden spoon, stir quickly and constantly to make a roux, continuing until the flour browns to the color of peanut butter, 6 to 8 minutes. Add the onions and garlic and stir into the flour mixture to sweat, stirring constantly until the aroma of onion and garlic with the toasty roux fills the room. Turn off the heat for a moment and slowly add the vegetable broth, stirring constantly until incorporated and the mix starts to look like a brown gravy. Return the heat to medium and bring to a boil, then add as many greens as you can fit in the pot. Add the Worcestershire, salt, and red pepper. Lower the heat to medium-low and cook, stirring every 3 to 4 minutes with a wooden spoon to reach the bottom of the pot and turn the cooked greens over the top and raw greens underneath, then punch the whole pot of greens down to make room for more. Add as many greens as will fit into the pot, and repeat until all the greens are in the pot. Add additional stock, a couple of tablespoons at a time as needed, but be patient to give the greens time to wilt and fall back into the gravy. Once the greens are all wilted and bathing in gravy, cover the pot and continue to cook until the greens are thoroughly cooked and tender, which will take as little as 15 minutes for young, tender greens or up to an hour for larger, sturdier greens. Taste for seasoning and add more salt and pepper if desired.