February 11, 2020

What’s in this Week’s Box

VEGGIE BOX: Broccoli, Collards, Escarole, Oranges, Fennel, Cilantro, and Lettuce

FRUIT BAG: Mandarins, Oranges, Raisins and Tangelos


Spring Quarter Payment Is Due February 20



We are offering a 10% discount on your next quarter to members who refer a friend, just let your friend know to use your name when signing up and save!





POCKET AREA We are looking for more members to boost the numbers so we can re-start the Pocket drop.


ALL DROP HOSTS- Starting next quarter in all location we would like to offer as an incentive to host, either free weekly bread or 4 flower bouquets each quarter to say thank you for being a host.


BI-WEEKLY OPTION-We would also like to let you know that we now have a list for bi-weekly box sharing. If you are trying to find someone to share your box with, but just aren’t able to find anyone, let us know and we will add you to our list, and as soon as we find someone else in your area that is also looking to share a box we will connect the two of you.


The new quarter begins February 25th and ends May 19th

NO DELIVERY April 14th

Some Dates to remember:

Plant Sale April 18

Mothers Day Hats & High Tea May 9

Mother’s Day Garden Tour May 10


Please do not leave payments at drop sites


This Week on The Farm

Drying north wind with a hint of warmth in the first half of February?  Well, ok, it kind of reminds me of March.  We have come through a time that all of our trees and shrubs agree was very cold, cold enough to delay the bloom a week or two.  But it didn’t seem that cold to me.  So I am sitting on the edge of all this and saying that I don’t know what it all means, I really don’t.  But nowadays that applies to much of my life.  But there are some things that I do know about what needs to be done on a small diversified family farm.

First priority:  Plant.  On a small farm like this one, the essential task is to have product available every month, because there is seldom a time when we can go a month without sales.  So, right now at the end of February, as we go into the spring planting season, we are looking to the dregs of our fall plantings to provide the last of the sweet, cold hardened, leaves of collards, chard and kale, parsley and cilantro, roots of carrots and beets, heads of cabbage, broccoli, cauliflower, bok choy and Napa, and bulbs of fennel, kohlrabi, and leeks to carry us for a short time until our midwinter planting takes over.  That midwinter planting is our first priority right now.  It is essential for a good diversity of California winter and spring vegetables.  Last year there was a window of about 30 seconds when the ground, properly prepared could have been planted in this essential time period.   But it closed quickly, and the result was a scrambling April and May before any summer crops began.  But this year, as rough as it can be on the crops in the ground, Old Man North Wind and the rest period for the gods of rain, thunder and lightning, have combined to send us a real gift.  The ground has worked up very soft and fluffy where we were able to keep the cover mowed so the sun could reach.  So this year, while we weather the north wind we have gratitude that we are not facing the same pattern as last year, and the midwinter January or February planting is being prepared as we speak.  I am so looking forward to a bountiful spring harvest that will send us into summer in a good way.  So it is good news from our old friend the north wind, which we really missed last year and welcome with open arms this year.  As a friend we ask him to be moderate in his blessings, and we will remember him as we harvest in those critical months of April and May.  Have a good week, Jeff








Escarole, Fennel, And Orange Salad

2 navel oranges

2 medium fennel bulbs, stalks discarded and bulbs halved lengthwise

1 1/2 tablespoons white-wine vinegar

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 cup olive oil

2 heads escarole, torn into bite-size pieces

Finely grate enough zest from 1 orange to measure 1 tablespoon. Cut peel, including all white pith, from both oranges with a paring knife. Cut segments free from membranes, then cut segments crosswise into 1/2-inch pieces. Cut out and discard core of each fennel bulb, then cut bulbs crosswise into thin slices.

Whisk together vinegar, zest, salt, and pepper in a small bowl until salt is dissolved, then add oil in a stream, whisking until combined well.

Toss escarole, fennel, and oranges with dressing in a large bowl until combined well. Season with salt and pepper. Makes 8 first-course servings Gourmet November 2003

Cooks' notes:

·Orange segments can be cut 2 hours ahead and chilled, covered.
·Escarole can be washed and torn 1 day ahead and chilled in sealed plastic bags lined with dampened paper towels.


Lentil and Green Collard Soup

"This is a purely Lebanese recipe, which can be eaten cold in summer or hot in winter. Make sure you find the right Lentil type! It's healthy and yummy!"

1 tablespoon olive oil

1 large onion, chopped

1 tablespoon salt

1 cup dry red lentils, rinsed and drained

6 cups water

2 tablespoons olive oil

1 bunch collard greens –rinsed, stemmed and thinly sliced

1 tablespoon ground cumin

1 teaspoon ground cinnamon

2 tablespoons minced garlic

1/3 cup lemon juice

Heat 1 tablespoons olive oil in a large saucepan over medium heat, stir in onion and salt: cook until softened and translucent about 4 minutes. Stir in lentils and cook for 1 minute. Pour in water, and then bring to boil over high heat, then turn heat to medium-low, cover and simmer until lentils are tender about 15 minutes. Meanwhile heat 2 tablespoons of olive oil in a large skillet over medium heat. Add collard greens and cook until wilted about 10 minutes. When the lentils are tender, stir in the collard greens and season with cumin, cinnamon and garlic. Allow to simmer 10 more minutes, stir in lemon juice before serving





Tangelo Pork Stir-Fry

This pork and pepper stir-fry uses strips of tangelo zest and bright tangelo juice, which offers a little sunshine on a midwinter night. Tangelos, hybrids of tangerines and pommelos (or grapefruit), are often labeled as Minneola’s.

2 Tangelos

3 teaspoons toasted sesame oil, divided

1 pound pork tenderloin, trimmed and cut into thin strips

2 medium shallots, thinly sliced

2 cloves garlic, minced

2 tablespoons minced fresh ginger

1/4 teaspoon crushed red pepper

2 red bell peppers, thinly sliced

2 stalks celery, thinly sliced

2 tablespoons reduced-sodium soy sauce

1 tablespoon rice vinegar

2 teaspoons cornstarch

Using a vegetable peeler, remove zest from tangelos in long strips. Cut the strips lengthwise into very thin pieces. Cut the tangelos in half and squeeze enough juice from them to get 1/2 cup. Heat a large wok or skillet over medium-high heat. Swirl in 2 teaspoons oil, then add pork and cook, stirring, until just cooked, 2 to 3 minutes. Transfer to a plate. Add the remaining 1 teaspoon oil to the pan along with shallots, garlic, ginger, crushed red pepper and the zest. Cook, stirring, for 1 minute. Add bell peppers and celery and cook, stirring constantly, until crisp-tender, about 2 minutes. Stir in the tangelo juice and soy sauce; bring to a simmer. Cook for 1 minute. Whisk vinegar and cornstarch in a small bowl, then pour it into the pan along with the pork and its juices. Cook, stirring often, until thickened and bubbling and the pork is heated through, about 1 minute. 4 servings, about 1 1/4 cups each | Active Time: 45 minutes From EatingWell 


Orange Cilantro Rice

"Bright flavors meld to produce a one-of-a-kind rice dish. To really bring out the orange flavor, try using juice with lots of    pulp."

       2 teaspoons butter

       1/2 cup diced onion

       1 cup uncooked long grain white rice

       2 teaspoons ground cumin

      1/2 teaspoon garlic powder

      1/2 teaspoon onion powder

      1/4 teaspoon ground black pepper

      1/8 teaspoon cayenne pepper (optional)

      Salt to taste

      1 1/2 cups orange juice

      1/2 cup chicken broth

      1/2 cup chopped fresh cilantro

Melt the butter in a saucepan over medium-high heat. Stir in onion, and cook until tender. Mix in rice, and    season with cumin, garlic powder, onion powder, pepper, cayenne pepper, and salt. Cook and stir until rice is golden brown. Pour in orange juice and broth, and bring to a boil. Reduce heat to low, cover and simmer 20 minutes. Remove cooked rice from heat, and gently mix in cilantro to serve.