November 23rd, 2021
What’s in this Week’s VEGGIE BOX: Carrots, Butternut Squash, Quince, Radishes, Spinach, Parsley, Sage, Meyer Lemons and Satsuma Mandarins
Bread this week: Sourdough Baguette OR Epi your choice of one
NEW QUARTER CHECK LIST
Is your name on the list for your correct 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.
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!Holiday Special Orders!
If you are interested in purchasing anything please get your order in by November 30th.
No deliveries November 27th, December 25, 28, January 1, 4 & 8
Saturday November 27th boxes will be delivered on Tuesday November 23rd
Saturday December 25th boxes will be delivered on Tuesday December 21st
This week on the farm
Planting Abundance for the Future
Nolie and Zoe my grandchildren and I were picking up the acorns from our oak trees while they were visiting a few weeks ago, Nolie said “it’s acorn season”!!! We all enthusiastically, wildly found ourselves picking up the many nuts that had fallen all over the driveway before any cars could smoosh them. Squealing with new finds as we went, looking at the beauty of each acorn with its brown rich shell. There were so many I asked Nolie what are we going to do with these acorns? He said “put them in the CSA box, plant them share them”. We gathered and gathered the oak seeds, checking each one for small worm holes which we tossed out. We brought them into the house and had a huge pile of acorn hats from the Burr Oak and lots of acorns. It felt like the stories of dragons sitting on their piles of gold. Once again the acorns are in abundance and we could not not pick them up, and again at this time of giving thanks and abundance, I thought it would be a perfect gift for planting hope for our future, mostly our children’s future especially in this continued time of uncertainty and transformation of the world around us. These acorns are from our Valley Oak tree that we planted the first years at the farm when Nolie and Zoe’s papa was born 37 years ago. Heavy nut crops are borne only every few years. In this evolutionary strategy, known as masting, the large seed crop every few years overwhelms the ability of seed predators to eat the acorns, thus ensuring the survival of some seeds. This was not a heavy year for the Burr Oak, but it’s the Valley Oaks turn. These trees are not as big as the Burr Oak which was the seeds we sent to you last year, but as you can see oaks are absolutely most beautiful trees on our farm. I hope that you can find a place to plant these seeds, make sure it has lots of room to grow and do plant more than one acorn per hole to ensure you have one survivor.
Here is gratitude for another year, may it be everything you hope for.
Quercus lobata, know as the Valley Oak, grows into the largest of North American oaks. It ranges over the hot interior valleys of California where there is a water table within reach of the roots. Valley Oaks grow quickly, reaching 20 feet in 5 years, and up to 60 feet in 20 years. Mature specimens may attain an age of up to 600 years. Its thick, ridged bark is characteristic and evokes alligator hide. The sturdy trunk of the Valley oak may exceed two to three meters in diameter and its stature may approach 100 feet in height. The most evident feature of the valley oak to help you remember the name is with the leaves. There are large cuts or lobes in the leaves that look like the valleys of California. The history of oaks in California is long and storied. Oaks have long had a place in Californian culture. The native oaks of California once dominated the landscape. We celebrate these trees that once covered a third of the land in the names of our cities, towns, and schools (think Oakland, Encino, Paso Robles, Live Oak High School...the list goes on). Unfortunately, the arrival of the Spanish did not bode well for the native people nor the oaks of California. The Spanish introduced grazing animals and felled oak forests to make room for their agricultural enterprises. They also saw value in the lumber of oak trees, leading to even more deforestation. Before the native people could do anything to prevent them, the Spanish had dramatically damaged the relationship between the people and the oaks. Tribes could no longer rely on the acorn as their primary food source and were forced to go to missions.
As time went on, the modernization of agriculture and further settlement of California pushed the oak trees into smaller and smaller areas. In 1994, sudden oak death caused by a fungus known as phytophthora ramorum (pronounced fai-toff-thor-ah rah-more-um) furthered the loss of oaks. An estimated one million oak trees have been lost to sudden oak death in California. The destruction of oak woodlands has threatened the lives of native Californian wildlife as well with more than 300 species dependent on them.
All hope is not lost. We can be the urban foresters and the restorators and protectors of oak trees; we can give hope to restoring the oaks in California that we all owe so much to. Plant an acorn! Happy Thanksgiving, Annie
Stuffing with Parsley, Sage, Rosemary and Thyme
Source: Amanda’s Cookin’
4 tablespoons unsalted butter
1 cup chopped onion
1 cup chopped celery
2 tablespoons fresh sage
2 sprigs fresh thyme
1/2 cup fresh parsley
1 teaspoon fresh rosemary
1 teaspoon olive oil if needed
1 bag Pepperidge Farm Unseasoned Cubed Stuffing
1/2 cup Pomegranate Craisins
1/2 cup chopped pecans
2 - 2 1/2 cups chicken broth
Salt and pepper to taste
First melt the butter in a large skillet, then add the onion and celery. Saute for about 5 minutes, until it begins to soften. Add in the herbs, and if the mixtures feels a bit dry, add in the olive oil as well. Next, add in the Pepperidge Farm unseasoned cube stuffing. Pour the whole bag into the skillet. Carefully toss it all together. Add in 1 1/2 (one and a half) cups of the chicken broth and carefully toss to coat as much as you can. Add in the dried cranberries and the pecans and toss. Bit by bit, add the remaining broth until it begins to bind but does not get soggy. You may or may not use it all. At this point you can season with salt and pepper if you desire. If you like to stuff your bird, go ahead and use some of the stuffing to loosely pack the bird's cavity. Don't pack it too tight! Put the remaining mixture into a baking pan (use a 13x9 if not stuffing the bird, or a 9x9 if you are) and bake it, covered with foil, at 350 F for 20 minutes. Remove the foil and bake another 10-15 minutes if you like the top to be a bit crispy.
Thanksgiving Cranberry-Quince Compote
3 cups fresh cranberries
1 cup granulated sugar
1/2 cup dry white wine
2 large quinces
1/2 cup fresh orange juice (about 1 orange)
1 tablespoon lemon zest (about 1 lemon)
1/4 cup pomegranate molasses
1/2 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg
Combine cranberries, sugar and wine a saucepan set over medium-low heat. Cook until cranberries pop and mixture is syrupy, about 8 minutes. Meanwhile, peel, core and cut quince into cubes. Toss with orange juice and lemon zest. Add quince mixture, pomegranate molasses, cinnamon and nutmeg to pan. Increase heat to medium-high and cook until quinces are tender, about 10 minutes. Let cool completely. Serve at room temperature or chilled.
Better Than Pumpkin Pie
1 ½ cups peeled and cubed butternut squash
1 cup lightly packed brown sugar
1 tablespoon cornstarch
1 egg, beaten
1 cup evaporated milk
1 teaspoon ground cinnamon
1 pinch ground allspice
1 pinch ground cloves
1 pinch ground ginger
1 pinch ground nutmeg
1 (9 inch) unbaked pie shell
Place squash in a saucepan with enough water to cover. Bring to a boil, and simmer over medium heat until tender, about 15 minutes. Drain, and cool. Preheat oven to 350 degrees F. In a blender or food processor, combine butternut squash, brown sugar, cornstarch, egg, milk, cinnamon, allspice, cloves, ginger, and nutmeg. Process until smooth. Pour into the unbaked pie shell. Bake in preheated oven for 50 minutes, or until a table knife comes out clean when inserted in the center.
Orange-Glazed Carrots, Onions & Radishes
Source: Taste of Home
1 pound fresh pearl onions
1/4 cup butter, cubed
2 pounds medium carrots, thinly sliced
12 radishes, thinly sliced
1/2 cup dark brown sugar
4 teaspoons grated orange zest
1/2 cup orange juice
1 cup chopped walnuts, toasted
In a large saucepan, bring 4 cups water to a boil. Add pearl onions; boil 3 minutes. Drain and rinse with cold water. Peel.
In a large skillet, heat butter over medium heat. Add carrots, pearl onions, radishes, brown sugar, orange zest and juice; cook, covered, until vegetables are tender, stirring occasionally, 10-15 minutes. Cook, uncovered, until slightly thickened, 5-7 minutes longer. Sprinkle with walnuts.
Burnt Mandarin Orange gin & Toniuc
Source: The Missing Lokness
5 mandarin oranges
1 – 1½ tablespoons sugar or raw sugar
½ ounce fresh lime juice (about ½ lime)
3 ounces gin
10 – 12 ice cubes
6 ounces tonic water
Cut the mandarin oranges in half. Take one of the halves and cut into 1/8-inch slices. Place all these oranges on a baking sheet lined with aluminum foil. Transfer the baking sheet on top of the stove. To torch the mandarin oranges, start with a few at a time. First pat dried the top of the oranges with a paper towel. Sprinkle about ½ teaspoon sugar on each top. With a blow torch, carefully torch the mandarin oranges until bubbling and getting some burnt spots, about 1 – 2 minutes each. Repeat with the rest of the mandarin oranges. Set them aside to cool for a couple minutes. Once cooled, place a sieve over a large measuring cup. Squeeze the mandarin oranges over the measuring cup to get all the juice. Discard any seeds and sugar pieces. You should have 4 ounces (1/2 cup) juice. Stir in the lime juice and gin. Fill 2 serving glasses half full with ice cubes. Divide the gin mixture into the glasses. Pour 3 ounces of tonic water into each glass. Garnish with mandarin orange slices. Serve.