June 25, 2019


What’s in this Week’s VEGGIE BOX: Collards, Beets, Apricots, Garlic, Squash, Spinach and Cucumbers

What’s in your FLOWER BOUQUET: Goldenrod, Carnations, Fleabane, Scabiosa, Statice, Yarrow, Coreopsis, Shasta Daisies, Sunflowers & Echinacea.

What’s in your FRUIT BAG? Apricots, Blackberries, Peaches and a few figs


From a former CSA member in San Francisco: Fun piece of information: I used to live in Egypt and the Arabic word for apricot is "mishmish". The word is also used to express great wonder or uncertainty. For example, if asked "When will we have world peace?” the response might be "Fil mishmish" or "When the apricots come...."



This Week on The Farm

Not sure if you want to hear about how everyone is in some form of physical pain or has bad backs around here, but I guess I will tell you anyway…Celia told me yesterday while cutting flowers in the field that her back has been hurting for the last three years.  Her doctor said that it is from working in the field and she should go to a chiropractor and find other work that isn’t as hard as bending half way over daily and picking flowers. Claire is seeing a chiropractor for her old high school neck injury and a more recent farm related twisting/torking leading to back pains. I asked Jeff why he is limping and found out  that when he drives the big caterpillar tractor he only turns one direction, and in doing that he relies on just one leg to make those turns, so that is the leg that has a very stiff knee. Ali is learning how to drive the CAT to relieve Jeff, she has to completely stand up and uses all of her body to put the clutch in to make those turns, so she has back pain from all that she does. Me, I just seem to be tripping on nothing and falling. I am thinking how we can support the crew; give them resources in how to take care of their aging bodies, while continuing to do hard physical field work. And how do we find the time to make sure we all have a balance of physical work, along with strengthening our bodies and time to relax? I am looking into a possible yoga at the farm for all of us maybe ½ hour after lunch, because once we are finished with work, it is so hard to go into town to find a yoga class, or do a work out, or exercise, when all we want to do is fall into bed and sleep the night away.

             The big project that I have been working on with the assistance of the family is what to do with my mom’s family home in Santa Rosa. This is a very big decision. The original land of 160 acres was farmed by my great grandfather and the home was built in 1913 by my grandfather. My grandmother raised a beautiful flower garden where many of the plants in my garden came from. My memory is mostly my grandmother with her garden full of vegetables for the kitchen, but especially her lemon cucumbers and her compost piles, her flower arranging clubs, jams and pickles that she made on her shelves, yes much of my DNA comes directly from her. Now there is only 3.5 acres left of the property, and a beautiful OLD house and my brother and I are in the position to make a decision as to what to do with it all. My brother lives there now, but would like to move. In my mind’s eye I can see planting apple orchards, planting rows and rows of daffodils (my grandmother cut and sold her bulbs so she could buy more flowering plants), and rejuvenating the gardens.  It is a feels like a big life changing decision; it seems impossible to conceive of selling the homestead; we would need to make an income to pay for the mortgage (wait we just became free of debt last October for the first time ever in our careers) and we have a farm to run in Yolo County; yet the proposition remains on the table. We will keep you posted.

On a more positive note-the kittens that we rescued a few months ago are doing well, maybe too well;

we had to close our bedroom door last night as they (all four) were upstairs and climbing in bed with us.

Even the one we call peanut, who had a dislocated leg when we rescued her, she is running around

and jumping along with the others, almost like it never happened. So they (we) would be happy with a

new home! If you are looking for a kitten to love and cherish these guys are the ticket-they

just really enjoy hanging out with you! Have a great week~Annie


This Weeks Recipes

I thought it would be fun to have mostly salads today for the recipes. I personally don’t want to cook

much, I hope you enjoy the variety of salad recipes.


Beet Salad with Ricotta Salata and Olives

1 ½ to 2 pounds beets, steamed for roasted and peeled

1 small garlic clove


2 teaspoons fresh lemon juice to taste

2 tablespoons olive oil

2 handfuls arugula

4 ounces ricotta salata, thinly sliced

8 Kalamata olives

Cut the beets into wedges or large dice, keeping different colors separate. Pound the garlic with ¼ teaspoon salt in a mortar until smooth, then whisk in the lemon juice and olive oil. The dressing should be a little on the tart side. Toss the beets in enough dressing to coat lightly. Arrange them on a platter and garnish with arugula (or Italian mix). Just before serving, tuck the cheese and olives among the greens, if any dressing remains, spoon it over the cheese.


Bottom of Form

Quinoa Salad Roasted Zucchini, Nuts & Feta

Bottom of ForYou could make a meal of this dish: caramelized zucchini, crunchy almonds, salty cheese and hearty quinoa, all dressed in honey-basil vinaigrette.

3/4 teaspoon fine sea salt, divided
1 1/4 cups quinoa), very well rinsed and drained
2 pounds small zucchini, sliced into 1/4-inch rounds or half-moons
2 tablespoons extra-virgin olive oil
1 teaspoon ground cumin
1/4 teaspoon crushed red pepper
1/3 cup Basil Vinaigrette (recipe follows)*
1/2 cup almonds, toasted and coarsely chopped
1/3 cup sliced green onions
1/3 cup crumbled feta or fresh goat cheese (optional)
1/3 cup loosely packed fresh basil, thinly sliced
Preheat oven to 425 degrees . Bring 21/2 cups water and 1/4 teaspoon salt to boiling in a medium saucepan. Add quinoa, reduce heat and simmer, covered, until water is absorbed, about 13 to 15 minutes. Remove from heat; let stand 5 minutes. Fluff the quinoa with a fork and allow to cool completely. Meanwhile, in a large bowl, toss zucchini with olive oil, cumin, red pepper and 1/4 teaspoon salt. Spread zucchini in a single layer on a rimmed baking sheet. (Don't wash bowl.) Roast until zucchini is tender and lightly browned, about 15 minutes. Let cool. Transfer quinoa to the large bowl and toss with 1/3 cup Basil Vinaigrette. Stir in the zucchini, almonds and green onions. Season with black pepper and the remaining 1/4 teaspoon salt. Gently toss with the feta cheese, if using, and the fresh basil. Pass remaining vinaigrette.

*Basil Vinaigrette In a blender, combine 1/4 cup fresh basil; 2 tablespoons white balsamic, white wine or champagne vinegar; 1 tablespoon honey; and 1/4 teaspoon sea salt. Pulse blender until mixture is smooth and basil is evenly chopped. With the blender running on low speed, drizzle in 1/2 cup extra-virgin olive oil; increase speed to medium and blend until emulsified. The recipe comes from Little Eater,in Columbus, Ohio.


Collard Greens with Walnuts & Pickled Apples

Make pickled apples

2 red apples

½ cup cider vinegar

1-cup water

½ cup sugar

1-teaspoon salt

1 teaspoon pickling spice

Quarter and core apples, then cut each quarter lengthwise into 1/8-inch thick slices. Boil vinegar, water, sugar, salt, and pickling spice in a saucepan, stirring, until sugar is dissolved. Add apples and return to a boil. Transfer to a heatproof bowl and cool. Chill uncovered until cold, about 1 hour. Apples may be pickled 3 days ahead and kept chilled, covered.

Prepare nuts while apple chill:

½ cup walnut halves

¼ cup olive oil

Toast walnuts thin oil in a small skillet over moderate heat, stirring occasionally, until a shade darker. Cool nuts in oil. Transfer nuts to a cutting oil. Coarsely chop 1-tablespoon nuts and finely chop remaining nuts. Nuts many be toasted and chopped 1 day ahead and kept in the oil in an airtight container at room temp.

Prepare collard greens:

1-bunch collard greens

½ teaspoon kosher salt

Halve each collard leaf lengthwise with a sharp knife, cutting out and discarding center ribs. Stack leaves and cut crosswise into ¼ inch wide strips. Transfer to a large bowl.

Just before serving:

Transfer all nuts and oil from skillet to collards and toss with ½ teaspoon salt and pepper to taste. Add apple slices, discarding pickling liquid and spices, and toss again.


Spinach, Fennel, and Apricot Salad

2 tablespoons white balsamic vinegar

2 tablespoons minced shallot

3 tablespoons extra-virgin olive oil

1 bunch spinach leaves

1 large fennel bulb, very thinly sliced, plus 1 tablespoon chopped fronds

6 large apricots, pitted, sliced

¼ cup unsalted natural pistachios

Whisk vinegar and shallot in medium bowl. Gradually whisk in oil. Season dressing to taste with salt and pepper. Place spinach, sliced fennel, and apricots in large bowl. Whisk chopped fennel fronds into dressing. Drizzle dressing over salad and toss to coat evenly. Season to taste with salt and pepper. Transfer salad to large serving bowl. Sprinkle pistachios over and serve.


Easy Fruit Cobbler

This cobbler can be made with apricots, peaches, apples, cherries, or berries or a mixture of all of the fruit.

1 cup all-purpose flour

2 teaspoons baking powder

3/4 cup sugar

3/4 cup milk

1/4 cup butter

2cups sliced fresh peaches or a mixture of apricots

Preheat oven to 325 degrees F. Melt butter in a 9 x 9 inch baking dish. Blend together flour, baking powder, sugar, and milk. Pour batter in baking dish over the butter. Sprinkle fruit on top of the batter, do not stir. Bake for 1 hour or until golden brown. Recipe By: Rosemarie Reeher