February 16, 2021

 

What’s in this Week’s VEGGIE BOX: Romanesco (from our wonderful neighbors Jim and Deborah Durst of Durst Organic Growers), Cilantro, Leeks, Oranges, Broccoli, and Kale AND a last minute addition of an oro blanco grapefruit (white flesh) OR a Pomelo (Pink Flesh)

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

 

 

NEW QUARTER!!!!

 

Spring Quarter Payment is Due Today!!

 

~The new quarter starts February 23rd and ends May 18th.

~NO DELIVERY Tuesday April 6th or Saturday April 10th

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

~Please do not leave payments at drop sites

 

 

NEW TO YOUR DOORSTEP DELIVERY OPTION

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

Rainy days have been hard to come by this year, which makes this rainy day all the more satisfying. It is Thursday, and we are all excitedly doing jobs that we have neglected for far too long. At the end of each year, there is always a list of maintenance and improvement projects to do. These jobs are things like; fixing our van that needs a new water pump, changing the oil in all the farm vehicles. Installing the solar panels we have been sitting on for about 10 years, putting up our new greenhouse, building a shade structure for our washing and packing area. Yet each time I mention them, my dad says “That would be great Ali, but it’s a job for a nice rainy day”. As you can imagine, this year we have not had more than one or two rainy days, so these jobs have been left mostly undone. But not today. We pushed the old van into the barn, and the pump fix has begun! Wahoo! My mom is planting seeds in the warmth of the greenhouse (not the new one sadly), Claire is catching up on office work, and cleaning up the barn. The comforting sound of the rain on the tin roof as my parents (and now Claire and I) scoot around the barn working on one project or another  is a part of every winter I have ever spent at the farm, and always makes me feel at home.

               In the last couple years, and this last year specifically, I have been forcing my way into my father’s routine. Learning what it takes to keep the farm moving forward, the fields worked, the seeds planted, the crops cultivated and so on. He doesn’t make it incredibly easy, because he has spent so many years doing it on his own, so much of my time is spent chasing him around and he mumbles things to himself about who knows what. I have found that I need to constantly badger him to try to get a grasp of what needs to be done, and when. When is early, when is on time, and when are we too late! I am someone who needs to know exactly what I need to do to be successful, and then I will work as hard as the next gal to make sure it is done as well as I possibly can. Upon writing that last sentence, I realize how obvious a sentence it is. I think most people would like to know what is expected of them before

taking on a job. Well it took me a few years of Jeff at the breakfast table mentioning that we are a month late on our planting, or if we don’t weed the carrots TODAY we will lose them. I felt I was constantly reacting to an emergency that the day before I was completely unaware of.

               If anyone of you has ever worked with my dad, you will know that he is a bit quiet, but knows how to keep you talking. Well, I can’t say it’s easy to learn from a guy who tends to keep the pupil talking. But what I have started to learn is A) ask any and all questions I can possibly think of. This way I can paint my own picture of what is happening. And B) everything has an ebb and flow, each season brings a specific list of jobs, and my dad likes to sort of wait for the time to be right and things to fall into place before attacking each task. Don’t try to stress about the projects on the horizon till the time is right. Maintain the tractors in the spring, because spring and summer are their seasons. Maintain the vehicles in the winter when you can’t weed. Weed every single day, and then weed again. I can’t say this has been super easy for me, because it often means putting off jobs that really need to be dealt with. Of course there is always a list of jobs that needs to be dealt with…

               So on this rainy day, as I reflect to all the rainy days spent in the barn, and work on our van just as I watched my dad work on the van I feel myself settling into the routine, and hopefully one day I will be in step with my dad, and in tune with the seemingly endless intricacies that make up this farm. Have a great week ~ Alison

 

 

Charred Kale With Citrus and Green Tahini

¼ cup seasoned rice vinegar

¼ cup tahini

1 small garlic clove

7 Tbsp. extra-virgin olive oil, divided

1 cup (lightly packed) cilantro leaves with tender stems

Kosher salt

2 bunches curly kale, ribs and stems removed, leaves torn into big pieces

2 large oranges or small grapefruit (or a mix!)

⅓ cup crispy shallots or onions

2 tablespoons toasted sesame seeds

Blend vinegar, tahini, garlic, 5 Tbsp. oil, and 5 Tbsp. water in a blender or food processor until smooth. Add cilantro and purée until very smooth and bright green. Season dressing with salt. Heat 1 Tbsp. oil in a medium skillet, preferably cast iron, over medium-high. Add half of kale to skillet and cook, undisturbed, until charred underneath and bright green, about 1 minute. Continue to cook, tossing once or twice, until kale is charred in spots and only partially wilted, about 1 minute longer. Transfer to a medium bowl. Repeat with remaining kale and 1 Tbsp. oil.

Drizzle half of dressing over kale and toss to coat. Taste and season with salt. Using a paring knife, remove peel and white pith from citrus, being careful not to remove too much flesh. Slice citrus however you want, working to avoid the central axis, which contains most of the seeds (you can slice into ¼"-thick rounds or cut into 1" pieces; they don’t need to be an exact shape or size). Scatter citrus over kale. Drizzle salad with more dressing (you’ll probably have some left over). Top with crispy shallots and sesame seeds.

 

Roasted Salmon & Romanesco With Cilantro-Lime Dressing

2 pounds skin-on salmon filets, cut into 6 equal servings
6 cups romanesco, chopped into florets (1 - 2 large heads)
6 garlic cloves, peeled & smashed
2 tablespoons refined avocado oil, or high-heat oil
1 teaspoon cumin seed
Kosher salt & fresh ground black pepper, to taste
1/4 tsp. crushed red pepper flakes or 1/2 jalapeno pepper, thinly sliced
1/4 cup fresh lime juice
1 tsp. lime zest
1/4 cup cilantro, chopped
1/4 cup olive oil
1/2 avocado (opt.)

Preheat oven to 425°F.

Set aside the salmon filets on a plate and season with salt and fresh ground black pepper.  On a large baking sheet, toss the romanesco with the garlic cloves, oil, cumin seed, salt & pepper to thoroughly coat. Spread in a single layer (use 2 sheets if necessary) and roast for 20 minutes, until slightly browned. Remove from oven and stir. Nestle the salmon filets into the veggies. Roast for another 10 minutes, until the salmon is cooked through and easily flakes, but is still slightly pink (120 degrees). While the salmon is roasting, whisk together the crushed red pepper or jalapeno slices, lime juice & zest, cilantro, olive oil, and salt to taste. If adding avocado, blend everything in either a food processor, immersion, or standing blender. If it is too thick, thin with a little water, and adjust to taste. If too sour, add some honey. To plate, place veggies and one filet on each dish and drizzle with dressing

Potato-and-Broccoli Soup

2 tablespoons butter

1 onion, chopped

2 cloves garlic, minced

1 3/4 pounds broccoli, thick stems peeled and diced (about 2 cups), tops cut into small florets (about 1 quart)

1 1/2 pounds boiling potatoes (about 5), peeled and cut into 1/2-inch cubes

3 cups canned low-sodium chicken broth or homemade stock

3 cups water

1 3/4 teaspoons salt

1/4 teaspoon fresh-ground black pepper

1/2 cup grated Parmesan

In a large pot, melt the butter over moderately low heat. Add the onion; cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic, broccoli stems, potatoes, broth, water, salt, and pepper. Bring to a boil. Reduce the heat and simmer until the vegetables are almost tender, about 10 minutes. In a food processor or blender, pulse the soup to a coarse puree. Return the soup to the pot and bring to a simmer. Add the broccoli florets and simmer until they are tender, about 5 minutes. Stir 1/4 cup of the grated Parmesan into the soup, and serve the soup topped with the remaining cheese.

 

RED CURRY ROMANESCO

1 head romanesco

1 onion, diced (we used yellow)

2-3 garlic cloves, minced

1 tablespoon olive oil

1-2 tablespoons curry paste (we used red, but yellow or green would work also)

1 can coconut milk

salt to taste

2 stalks green onion, thinly sliced

2 tablespoons cilantro, chopped

Cut the romanesco into florets, trying to keep them a similar size for even cooking. In a large sauté pan, heat the olive oil over medium heat. Cook the onion until soft, 3-5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Throw in the romanesco and sauté until tender, 3-5 minutes. (The romanesco will still have a little bit of a crunch to it, which is how we like it. However, if you like your romanesco softer, you'll need to cook it longer, up to 20 minutes).

Pour in the coconut milk and curry paste and stir to combine. Bring to a simmer and cook until the romanesco is soft, about 8 minutes. Season to taste with salt. Serve and garnish with green onions and cilantro if desired.

 

Southern Orange Coconut Cake

2 cups all-purpose flour

3 teaspoons baking powder

1 teaspoon salt

1/2 cup unsalted butter, softened

1 1/2 cups Dixie Crystals Extra Fine Granulated Sugar

Zest of 1 orange

1 cup orange juice

3/4 cup sweetened shredded coconut

3 egg whites, beaten into stiff peaks

Orange zest (optional toppings)

Creme Chantilly (optional toppings)

Preheat oven to 325°F. Butter and flour a 9x13-inch baking pan. In a medium bowl, whisk together flour, baking powder, and salt. Set aside. In a large bowl cream together butter and sugar until light and fluffy. Add orange zest. Beat in flour mixture alternating with orange juice. Fold in coconut and beaten egg whites. Pour batter into prepared baking pan and bake for 30 to 35 minutes. Serve in squares with a dollop of Creme Chantilly and orange zest.