March 8th, 2022
What’s in this Week’s VEGGIE BOX: Escarole, Carrots, Tangelos, Oro Blanco Grapefruit, Asparagus, Parsley and Chard
Bread this week: Sourdough Baguette OR Whole Wheat your choice of one
~Mother’s Day Hats & High Tea~
Saturday May 7th 2-5PM
If you are interested in joining us please email Claire for ticket availability as they are limited. See the website for more information on the event.
~April Plant Sale~
Order by April 8th, for April 26th delivery
We are once again offering plant starts for you home gardening needs. If you would like starts delivered to your drop site, please fill out the plant form and send to Claire. Some plants are limited, and it will be a first come first serve, so make sure to get your orders in.
Late Lane Oranges ~ 5# for $9.00 or 10# for $18.00
Please place your order by 5pm Friday evening so we can have your order ready for Tuesday March 15th
Spring Quarter Started: NEW QUARTER CHECK LIST
Is your name on the list for your 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.
If you see CONT next to your name on the roster, it means we have not received payment from you
If next to your name it says E-MAILED or CALLED, it means we gave you a call and have not heard from you, we would like to know your intensions-we did make you a box for this week only
Do we have your order correct? If not give us a call
Is your phone number correct? If not give us a call
Are you getting the newsletter via e-mail if not send us your address (email@example.com)
This week on the farm
This last Saturday we opened the farm for the first time since the pandemic started a few years ago and had a Rain dance. Not our usual farm event, but so many times over the years I have asked you all to do a jig and a jag to ask for rain during our many mini and maxi droughts. This drought that we are experiencing these last few years feels pretty darn serious along with the groundwater issues we have had last year. Possibly the drought is to teach us a lesson, to awaken us to the fact of our dependence on the water resources. To really take note of how much we need water to live our lives every day. To not take it for granted that if we turn the faucet on water will arrive. I felt it was time to take action, to not just sit and hope and pray that more rain will come before the summer months arrive. To actually do a physical honoring of the water that we so desperately need to fill our lakes, rivers, reservoirs and snow on the mountain tops. To change our verbiage of “it was an awful wind” to “may the wind bring in the storm clouds”, in past rainy days we would say “that was a terrible rainy weekend” maybe we could
say “that rain brought such nourishing cleansing to us”….Not that we have a say to the uncontrollable weather patterns, but one can only “try not, do or do not, there is no try”…we invited a friend who studied dance with a Congolese woman and learned a rain dance from her years ago and has been sharing the rain dances ever since. We were in the meadow surrounded with white blooming cherry trees and the green with the orange ornamental globes of citrus fruit, the day was beautiful with clouds dancing around in the sky. We had maybe 35 people, half of them younglings, listening to Kalita’s stories, watching the steps, dancing along, singing, drumming, shacking rattles, shouting out “bring us rain for our warm baths” or the such and then flying about in the citrus grove. The skies remain clear, but every day I continue to ask the Storm Clouds and the Winds to bring us nourishing rain. One can only ask! Have a great week, and please join us in asking for that rain in whatever way you can. Annie
Carrot Soup with Asparagus
10 medium spear Asparagus (chopped)
1/2 tsp Canola oil (or olive oil)
2 medium Carrots (chopped)
2 tbsp Cilantro (coriander) (chopped)
1 tsp Curry powder
2 clove(s) Garlic (minced)
1/4 cup Greek yogurt, plain, fat-free
1 1/2 cup Vegetable stock/broth (gluten-free)
1 small Yellow onion (chopped)
In a saucepan, heat oil over medium heat and cook onion, garlic and carrots for 4 minutes. Stir in cilantro and curry powder and cook for 1 minute. Pour in broth and bring to a boil. Cover and reduce heat to simmer for about 25 minutes or until carrots are very tender. Using an immersion blender or in blender, purée until smooth. Stir in asparagus and cook over medium heat for about 5 minutes or until asparagus is tender crisp. Serve each bowl with a spoonful of yogurt.
Escarole Citrus Salad with a Meyer Lemon Vinaigrette
1 head escarole washed and torn into bite size pieces
1 medium grapefruit
1 medium blood orange
1 small tangelo
1/2 cup fennel, thinly sliced
1/4 cup radish, thinly sliced
1 small avocado, sliced
1 tbsp fresh chives
Meyer Lemon Vinaigrette
1/4 cup freshly squeezed meyer lemon juice
1/4 tsp raw honey
generous pinch sea salt
Dressing: Add all ingredients to Salad Shaker and shake vigorously. Salad : Segment Citrus: Begin by slicing a little off of the top and bottom of the citrus fruit. Trim away the skin and the pith, by starting at the top of the fruit and slicing downward following the curve of the fruit. Once all of the skin and pith is removed you can either slice into rounds or segment. To segment: use a paring knife, slip the knife between one of the segments and the connective membrane, cut until you reach the middle of the fruit, scoop the segment out and continue until all segments are released from the connective membrane. Arrange escarole on a platter. Top with citrus, fennel, radish, and avocado slices. Drizzle with Meyer Lemon Vinaigrette and scatter the top with chopped chives
Chopped Chard Salad with Grapefruit Vinaigrette
2 bunches chard, stems removed and leaves chopped
3 carrots, shredded
2 avocados, pitted, peeled and thinly sliced
1 apple, cored and thinly sliced
3 Tbs. slivered almonds, toasted
For the grapefruit vinaigrette:
1 shallot, minced
5 Tbls. fresh grapefruit juice
2 Tbls. extra-virgin olive oil
Salt and freshly ground pepper, to taste
In a bowl, toss together the chard, carrots, avocados, apple and almonds. To make the vinaigrette, in a small bowl, combine the shallot and grapefruit juice. Whisk in the olive oil and season with salt and pepper. Add the vinaigrette to the salad and toss to combine. Season with salt and pepper and serve immediately.
Creamy Green Asparagus Parsley Soup (Vegan & Gluten-Free)
13 ounces Fresh Asparagus 3.5 cups when chopped
1 ¾ cup Chopped White Potatoes
⅔ cup Shallot diced
5 cloves Garlic chopped
1⅓ cup Raw Cashews
1 Lemon Juiced
1 cup Fresh Parsley
2½ cups Vegetable Broth
1 tablespoon Olive Oil
Zest of One Lemon optional
Begin by chopping 1 bunch of asparagus into roughly 1-inch pieces and dice the potatoes until you have about 1 ¾ cups of diced potatoes. Roughly chop 5 cloves of garlic and dice 1 large shallot (⅔ cup). Juice and zest 1 lemon In a large pot or dutch oven, heat 1 tablespoon of olive oil. Add the chopped garlic and shallot and let those sizzle until fragrant. Add in the chopped potatoes and asparagus pieces and stir until the asparagus becomes a bright green color. Once the veggies are all about half-cooked, add 1 ⅓ cup raw cashews and combine well. Then, pour in 2 ½ cups of vegetable broth until the vegetables are covered. Bring this to a boil and cover the pot. Once the pot has reached a boil, reduce to a steady high simmer and simmer for about 5-10 minutes. Once you can easily poke a fork through the potatoes and the cashews have softened, it's time to blend! If you have an immersion blender, simply insert the immersion blender and blend in the pot until there are no large pieces or chunks remaining. If you don't have an immersion blender, slowly add all of the soup into a high-powered blender (you may have to blend in batches). Once all vegetables and broth are added, blend on high and allow some steam to release. Continue blending until there are no large chunks remaining. After blended, add in a large handful of fresh parsley (roughly 1 cup). Blend once more until completely combined. The blend should become slightly brighter green. Pour the soup back into the pot. On a low heat, stir the soup and add 1 tablespoon of salt as well as some fresh cracked black pepper. Add in the juice from one lemon and combine it into the soup. Taste and adjust as necessary. Ladle the soup into serving bowls. Garnish with remaining asparagus heads and fresh parsley.
Optional: combine a tablespoon of lemon zest, ½ tablespoon of coarse kosher salt, and some more black pepper. Sprinkle this mixture on top of the finished soups as a tangy garnish.
2 oz Portland Dry Gin 33
1 oz fresh-squeezed tangelo juice
1/2 oz lemon juice
3/4 oz simple syrup
1 egg white
mint leaf for garnish
Dry shake (no ice) all ingredients. Open the tin, add ice, and shake hard again. Strain into a chilled cocktail glass. Spoon on extra foam from the tin if you’d like. Garnish with a mint leaf.