May 4, 2021

 

What’s in this Week’s VEGGIE BOX: Ruby Red Grapefruit, Green Garlic, Spring onions, Chard, Carrots, Asparagus and Mint

 

Bread this week: Puligese or Barbari - your choice of one

 

!!!! NEW QUARTER !!!!

 

Summer Quarter Payment is Due May 14th

 

~The new quarter starts May 25th and ends August 10th

~Please let us know if you DO OR DO NOT plan on continuing.

~Please do not leave payments at drop sites

 

We regret to say that due to lack of interest, there will no longer be home deliveries in the Davis area. This may be revisited in the future if we have more interest, but for now that service will no longer be offered. Sorry for any inconvenience.

 

 

NEW DELIVERY OPTION FOR 47TH STREET DROP

 

A message from John Boyer who delivers to the downtown Sacramento area.

 

Greetings East Sacramento! Delivery to your door is available from the newly created Trips for Kids chapter of Sacramento. For $5 a week we will bring your veggie box to your door with optional kitchen waste pick up for community and school garden composting. It’s a win win for you and our veggie loving community! Contact John Boyer @ (916) 342-0813 for how to sign up. All proceeds go to Trips for Kids. To learn more about Trips for Kids visit https://www.tfksac.org/

 

 

 

This Week on the Farm

 Being farmers for the last 46 years has partially insulated us from the social cycles that have alternatively comforted and plagued us during that time. It has seemed that as long as we do our part, nurture the soil and life of our place, work the soil in a giving way, then the rest of the world cycles along. The majority of the time, it feels as if it is good enough, valiant enough, trouble enough, rewarding enough just to farm. Today the known beauties and challenges of our farm world, the howling of the north wind, the early spring into summer, the ceaseless prowling of deer, turkeys, and ground squirrels for food and water in a diminished ecosystem, is not enough to keep up the façade around the farm and its life.

A good friend of ours, and a longtime participant at our Farmer’s Market stand, has allowed those of us on the farm to share in the depth of the crisis in India. There is no way for me to put together the words that transmit the reality of this moment of sickness, death, and devastation of culture. But when a friend expresses the terrible hurt associated with the inability of the leaders of the nation to lend adequate support to the millions of courageous people doing all that can be done without that support, then it hits to the very root of what it means to be human. As we on the farm work along,  convinced that what we are doing is right for the world and that it requires every ounce of our life’s energy, taking time to be aware of human and environmental suffering in so many places on so many levels, it takes a good friend to help us to understand that there are times when our everyday lives, no matter how demanding and rewarding, are not enough. We are in debt to our good friend for awakening a deeper compassion and empathy in all of us that know him.

When it so evidently impossible for humanity’s leaders to address adequately all the crises of our times, I hope that each of us has one good friend through whom we can encounter the deeper goodness of our human experience, and to be part of the leadership that will enable our leaders. Have a great week ~ Jeff

 

Asparagus, mint & lemon risotto

4 ½ Cups organic vegetable or chicken stock

2 tablespoons olive oil

1 large onion, peeled and finely chopped

4-5 sticks celery, trimmed and finely chopped

21 OZ risotto rice

1 Cup vermouth or dry white wine

RISOTTO

2 bunches asparagus, woody ends removed

3 cups organic vegetable or chicken stock

¼ cup butter

1 small handful Parmesan cheese,

1 bunch fresh mint, finely chopped

2 lemons, zest and juice

Sea salt

Freshly ground black pepper

Extra virgin olive oil

Finely chop your asparagus stalks into tiny discs, keeping the tips whole. Then start making your basic risotto recipe. Bring the stock to a simmer in a saucepan. Put the olive oil in a separate large pan, add the onion and celery and cook very gently for about 15 minutes, without coloring, until soft. Add the rice (it will sizzle) and turn up the heat. Don't let the rice or veg catch on the bottom of the pan, so keep it moving. Quickly pour in the vermouth or wine. You will smell the alcohol immediately, so keep stirring all the time until it has evaporated, leaving the rice with a lovely perfume. Add the stock to the rice a ladle at a time, stirring and waiting until it has been fully absorbed before adding the next. Turn the heat down to low so the rice doesn't cook too quickly, otherwise the outside of each grain will be stodgy and the inside hard and nutty (you don't want to cook it too slowly either, or it will turn into rice pudding!) and continue to add ladlefuls of stock until it has all be absorbed. This should take about 14 to 15 minutes and give you rice that is beginning to soften but is still a little al dente. Put to one side. Now put a large saucepan on a medium to high heat and pour in half the stock, followed by all your risotto base and the finely sliced asparagus stalks and the tips. Stirring all the time, gently bring to the boil, then turn the heat down and simmer until almost all the stock has been absorbed. Add the rest of the stock a ladleful at a time until the rice and asparagus are cooked. You might not need all your stock. Be careful not to overcook the rice - check it throughout cooking to make sure it's a pleasure to eat. It should hold its shape but be soft, creamy and oozy, and the overall texture should be slightly looser than you think you want it. Turn off the heat, beat in your butter and Parmesan, mint, almost all the lemon zest and all the juice. Check the seasoning and add salt and pepper if needed. Put a lid on the pan and leave the risotto to rest for a minute. Serve with a drizzle of olive oil, a scattering of lemon zest and a block of Parmesan on the table.

 

Creamy Cheesy Carrot Casserole

2 pounds carrots, peeled, sliced diagonal 3/4 inch pieces

2 tablespoons butter

1 large onion, finely chopped

2 tablespoons all-purpose flour

1 1/2 teaspoons salt

1/2 teaspoon ground black pepper

1 teaspoon dry mustard

1/2 teaspoon dried thyme

1/4 teaspoon dried sage

1/4 teaspoon ground nutmeg

1 1/2 cups milk

1 cup cheddar cheese, shredded

1 cup panko crumbs

Preheat oven to 350 degrees. Prepare a casserole dish by greasing with non-stick cooking spray. Set aside. Place the chopped carrots into a sauce pan and add water until the carrots are covered by about 1/2 inch. Add 1 teaspoon of salt. Over medium-high heat, bring carrots to a boil. Once water has come to a full boil, cook the carrots for 10-12 minutes. Remove from heat and drain. Set aside. While the carrots are cooking, add the butter and onions to a large skillet. Sauté the onions over medium heat until cooked through – about 4-5 minutes. Don't brown the onions, but they should be soft and translucent. Sprinkle the flour into the onion and butter mixture. Use a whisk to combine and to continuously move the flour around the pan. The flour will be absorbed by the onions and the butter. Once you see no more white flour, continue to cook for 2-3 minutes, while continuing to whisk. Next, add the salt, ground black pepper, dry mustard, thyme, sage, and nutmeg. Whisk into the onion mixture. Add 1/2 cup of milk and whisk into the onion mixture. Once the flour and onion mixture has been fully whisked into the milk and the mixture begins to thicken, add another1/2 cup milk and repeat until once again the mixture has thickened. Repeat this action with the last 1/2 cup milk. Once all the milk has been added and the sauce is thick, turn off the heat and add the cheese. Stir the cheese into the sauce until melted. Arrange the carrots into an even layer in the casserole dish. Ladle the cheese sauce evenly over the carrots. Sprinkle over the panko crumbs. Bake for 25 minutes. Remove from oven; garnish and serve immediately.

 

Roasted Green Garlic Sauce

This oven roasted sauce can be served warm or cold and is perfect over grilled asparagus, potatoes and salads or even spread on sandwiches.

4 stalks green garlic, washed, roots trimmed

1 tablespoon olive oil

1 teaspoon sea salt

¼ teaspoon pepper

2 large spring onions or 2 leeks, (white part only), thoroughly washed and sliced

2 light center ribs of celery, chopped

2 teaspoons fresh thyme, finely minced

2 tablespoons unsalted butter, divided

¼ cup white wine

¼ cup hot water if needed

Preheat the oven to 375 degrees F. Drizzle the olive oil over the green garlic and place in a rimmed baking dish. Roast in the oven until tender and slightly caramelized, about 15-20 minutes. (Do not burn or char).  Add the salt, pepper, spring onions or leeks, celery , thyme, 1 tablespoon butter and wine, and cook for another 10-15 minutes, until some of the wine has evaporated. Remove any dark or charred parts from the green garlic. Pour the contents of the baking dish into a food processor or blender and add the second tablespoon of butter. Start on the lowest speed, pulsing to break up any large pieces. Increase the speed as you go and continue to blend until it’s smooth and puréed.  Add a little hot water if needed to create a thick but pourable sauce. If serving hot, heat the sauce in a small pot over low heat before serving. If using cold, taste before use to see if it needs a little more salt or pepper.