March 17, 2020

What’s in this Week’s Box

 

VEGGIE BOX: Chard, lettuce, Oranges (an extra for your wellness), Asparagus, Mandarins, Leeks, Parsley, and Beets

 

 

FARM EVENTS

Due to the current situation for Social Isolation we will keep everyone posted to our farm events.

 

Plant Sale April 18

We plan to send out the Plant Sale availability list so you can make preorders. We will make a decision April 1 if we decide to cancel our Plant Sale.

 

Mothers Day Hats & High Tea May 9- On Hold

Mother’s Day Garden Tour May 10- On Hold

 

This Week on The Farm

The farm is suddenly full of discussions about appropriate actions and reactions to the threat of the newest mutation of the coronavirus.  Latex gloves, hand sanitizer, buckets of liquids for surface sanitation, masks… all these tools, how to get and keep them, how often to change, what levels of protection they afford, are the center of our conversations for the moment.  A trip to town becomes an active discussion about who, when, why, what to take for safety, and there is a new atmosphere of watchfulness around each person we encounter.  New phrases enter our everyday conversation and dominate our media:  Elbow bump, social distancing, hand sanitizer, quarantine, shelter in place, supply chain, herd immunity, pandemic, N95 mask.  As we move forward it becomes evident that for many of us the social, financial and legal reactions of our society to the virus will have a long term impact on our lives that may surpass the effects of the virus itself.   Communitywide, nationwide, and worldwide responses and adjustments are being set in motion now that may take years from which to recover.  On the farm right now, each of us is taking count of the associates, friends and loved ones who are at elevated risk through aging, pre-existing medical conditions, or unfortunate circumstances.  As we prepare to deliver our food, we on the farm know one thing.  We do not want to contribute to the risk of sickness or anxiety in our community, and that thought is uppermost in our minds.  At the same time, we want to maintain our equilibrium in the face of this disruption.  We want to hold in our thoughts that Spring and Summer are coming as they have every other year.  Our job remains the same as it has since 1976…to provide healthy, fresh food to our friends.  Our job is still to manage our farm to maximize and maintain the life it contains, to harvest our portion of the abundance it produces, to be aware of the bounty that is spread in our lives, and to live in gratitude for the chance to continue our life’s work.

            This week on the farm then, we bring to you, with appropriate precautions, the products of this farm’s work.  We are discussing the possibility of delivering boxes and bulk items twice a week to our CSA community should it become important.  A list of the first bulk items that we could deliver to your drop next week should be in the e-mail that we send to you today. ~Jeff

 

Helpful Ways to Work Together

 

  • For those that are finding yourself going through the CSA box faster than usual, we are offering you the option of adding additional produce to your weekly box delivery. See the attachedavailability list in your email and send us an order for Saturday or Tuesday delivery with your regular CSA box.

 

  • Edible Pedal will delivery CSA boxes to the Sacramento Downtown area- Call John Boyer at

 

  • Younger Folk consider making home deliveries to the elderly CSA members; we can coordinate this if we have interest and willing folks. Call Us at 530-787-3187

 

  • If you have other ideas or suggestions as to how the farm can help your family through this challenging time please let us know.

 

 

Vegetable Pasta with Cheese

12 ounces angel hair or linguine pasta

3 tablespoons olive oil

1 onion peeled and cut into small wedges

2-3 garlic cloves minced

2 tablespoons balsamic vinegar

½ cup broth

4 cups cooked beets or broccoli, rutabagas, cauliflower, cabbage or kale cut into bit size pieces

2 tablespoons chopped fresh oregano

3 tablespoon fresh chopped parsley

Salt & pepper

6 ounces cheese crumbled or shredded

¼ cup grated Romano, Parmesan or Asiago cheese

Cook the pasta accounting to package directions, drain and place in a large bowl. Meanwhile, heat the oil in a large skillet over medium heat, add the onion, and cook 4 minutes, or until almost soft. Add the garlic, vinegar and broth. Bring to a boil, reduce the heat to low and simmer 5 minutes. Add the cooked vegetables, oregano, parsley and season with salt and pepper. Simmer for 3 minutes, or until heated through. Pour over the pasta, top with the cheeses, and toss to coat well.

 

Braising the simplest way to prepare Beet Greens.

Swish leaves and stems vigorously in a big bowl of water to remove the sand from the leaves, which also gets lodged between the ridges of the stems.

Cut the stem and the thick part of the center rib from each leaf. The easiest way to do this is to fold the leaf in half along the rib. Chop the stems and leaves separately. Film a large skillet with olive oil. Cook up some chopped onion, shallot, or garlic over medium heat, covered with the lid, until softened for 1 to 5 minutes. Add the stems to the skillet along with 1/3 cup water and salt to taste and braise the chopped stems, covered, until tender for 4 to 6 minutes. Finally, add the chopped leaves (and a few tablespoons of water if the pan looks dry) and simmer, covered, stirring occasionally, until the leaves are tender for 3 to 4 minutes. Season with salt and pepper, and you're good to go!

 

Chard & Leek Soup

Light bodied but roundly flavored, this is a good soup to begin a large meal. It is quickly made and needs no stock.

2 tablespoons butter

1 onion or 2 medium leeks white parts only, chopped

3 red potatoes peeled and thinly slice

1 bunch chard, kale or turnip greens, stems removed about 10 cups

1 bunch cilantro chopped

1 teaspoon paprika

Salt and pepper

1/3 cup cream Fraĭche or sour cream

½ cup cooked rice or small toasted croutons

Heat the butter in a soup pot over medium high heat. Add the onion, potatoes and paprika, cook, stirring occasionally, until they begin to color, about 8 minutes. Add ½ cup water and scrape the bottom of the pot to release the juices that have accumulated. Add the greens and 11/2 teaspoons salt. As soon as they wilt down, after 5 minutes or so, add 61/2 cups water. Bring to a boil, then lower the heat and simmer, partially covered for 12 to 15 minutes, Puree the soup, then return it to the pot. Taste for salt and season with pepper. Mix the cream Fraĭche with some of the soup to smooth it out, then swirl it into the soup. Serve with rice or croutons to each bowl.

 

Veggie Casserole

1 pound Brussels Sprouts (cut into quarters)

1 bunch of carrots (chopped)

1 bunch of asparagus (chopped)

1 bunch of beets (chopped and greens saved)

1 pound of leeks (chopped)

1 pound of mushrooms-any variety (chopped)

1 can of coconut milk

1 teaspoon Yellow curry

½ teaspoon Cumin

1 tablespoon Italian spice blend

½ teaspoon White pepper 

1 cup bread crumbs

Optional add in’s-

1 or 2 chicken breasts, cooked, cooled and cubed.

A few strips of bacon, cooked, cooled and chopped up

Fresh Parmesan cheese or feta for the top

Preheat oven to 400. Place all the chopped veggies in a large bowl. In another bowl add the coconut milk and spices, mix well. Pour the coconut milk mix over the veggies and stir. Pour mixture into a casserole dish and sprinkle the bread crumbs over the top. At this point you can add the Cheese to the top if you like. Cover with foil and bake for 40mintues. Uncover and bake until the top of the bread crumbs become golden brown and the veggies are tender to a fork. Chop up the left over beet greens, sauté them lightly and serve the casserole on top of them! Can also serve with a poached egg! Yum

 

Parsley, Onions and Orange Salsa

1 bunch parsley, washed thoroughly stems and all

1 small onion, any kind

1 garlic clove or more to taste chopped

2 oranges-remove the juice by putting oranges in the microwave for 20 seconds then roll with hands on countertop before juicing.

Juice and zest 2-3 lemons or limes

2-4 tablespoons olive oil

Pinch of salt

Hot sauce to taste

Peel the onion and cut finely and sauté along with garlic in olive oil until the onion is translucent. Put into bowl. Chop the parsley add to onions along with the rest of the ingredients. This goes well with anything grilled, or on tortillas with grilled chicken, or seafood, falafel, or livening up some scrambled eggs. Makes about 1 cup. Southwestern Version-Substitute cilantro or mint for parsley, use limes instead of lemons and 2 tablespoons papaya nectar for the orange juice. Add ½ teaspoon toasted cumin seeds-makes great bean burritos.