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March 7, 2023


What’s in this Week’s VEGGIE BOX: Carrots, Tangelos, Tango Mandarins, Cabbage, Collards, Dried fruit mix and Rutabagas


Bread this week: Rosemary Foccacia OR garlic Parmesan your choice of one


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, please 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 or email and have not heard from you, we would like to know your intentions for this quarter - 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 (


This week on the farm

I remember sometime in the winter of 2021 or so I realized that I had not seen any clouds in a very long time. I think we just got to used to it, with the long years of drought there had been little to no clouds in the sky over winter, nor spring, and almost never in the summer. Over three years without seeing those big billowy thunderclouds, nor the low hanging blanket that rolls over our little hills. This winter and spring have brought the return of the clouds and boy are they making up for these last few years. The last week or two have had the most incredible showing. This morning I drove to work as an enormous nearly full moon was setting in the west, and the giant billowing cloud filled the sky, touched with pink from the sun rising in the east. The icing on this image was the last of the almond blossoms framing my view. It was such a spectacular morning, crisp, cold and the perfect combination of green hills, light blue sky and pinks blossoming into the sky.

I find it important to stop and witness those moments, and appreciate them as they are the key to elevating my mental state.  This job, but also this life can be so very hard, and it is so easy to focus on what makes it so, the challenge I see is to take my moments to keep my perspective as positive as I can. To make sure and find the bright spot, even when there are a lot of dark to go along with it.

Spring is one of the easiest times to find those moments. The orchards are in bloom, I can stand and be a part of them, watching as the petals fall like snow around me. Life returns with bees buzzing in the flowers, and birds hopping from branch to branch. The violets in the meadow start to bloom along with the English lawn daisies with long necks topped with delicate little white hats. We are now harvesting tulips 3 times a day, checking each head to see if its color has begun to show, or if its petals have begun to puff out. The flowers are such a special part of springtime here at the farm, the first bounty that shows itself after the winter dormancy.

I am feeling like this newsletter has turned into quite the “puff piece”, that was not my intention. I just can feel how dark the world can be for us. Friends dying, bullying, global threats, wars, disease, the list goes on, and what can we do to stay out of that darkness? How do we avoid being dragged into the sinkhole of the daily news? For me, the counter balance to that is looking outward- walking in the country or the streets of woodland, seeing the flowers, breathing the air, visiting with people who bring me positivity, eating decadent food of my own creation, being with my family…

So I hope this week brings a little sunshine on your clouds, some blossoms on your walks, and some good food on your table. Have a cheery week. ~Ali


P.S the first recipe is from a CSA member using the leeks from last week. We wanted to add it this week as we are still sending you carrots and maybe some might still have some leeks. We always love members sending in recipes they love for the newsletter. Thank you Jean!


Cream of Carrot Soup with Fresh Ginger

 Source:CSA Member and friends


1 bu carrots, chopped in small pieces [peeled if you like]

3 leeks or 2 large, sliced in half lengthwise [cut into 1-inch pieces]

1 sweet potato [cut in chunks; bigger than carrots, it cooks faster]

4 stalks celery [chopped into 1-inch pieces]

4 Tablespoons butter [or ghee or oil or water]

1 3-inch piece of ginger, peeled & grated

1 teaspoon ground nutmeg

1 teaspoon salt

1 teaspoon black pepper

7 cups stock [or water; you might not need this much]

Sauté veggies in butter with spices 15 minutes, until veggies are browned. Add to stock, bring to a boil, simmer covered for 30 minutes [until veggies are soft]. Let cool, puree in blender, season with salt and pepper.


Pork Meatloaf with Mashed Rutabaga & Sautéed Collard Greens

 Source: BlueApron


1⅛ lbs Ground Pork

1 Cage-Free Farm Egg

3 cloves Garlic

1 bunch Collard Greens

1 Rutabaga

1 Yellow Onion

2 Tbsps Butter

2 Tbsps Maple Syrup

1 Tbsp Vegetarian Worcestershire Sauce

¼ cup Panko Breadcrumbs

¼ cup Ketchup

2 Tbsps Meatloaf Spice Blend (Light Brown Sugar, Garlic Powder, Onion Powder, Ground Dried Thyme, Ground Allspice & Ground Cinnamon)

Preheat the oven to 475°F. Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Peel and finely chop the garlic. Peel and small dice the onion. the onion. Peel and large dice the rutabaga. Remove and discard the collard green stems; roughly chop the leaves. In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic and half the onion; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened and fragrant. Transfer to a large bowl and set aside to cool. Wipe out the pan. While the aromatics cook, add the rutabaga to the pot of boiling water. Cook 27 to 29 minutes, or until tender when pierced with a fork. Drain thoroughly and return to the pot. Off the heat, add the butter and a drizzle of olive oil. Using a fork, mash to your desired consistency; season with salt and pepper to taste. Set aside in a warm place. While the rutabaga cooks, to the bowl of cooled aromatics, add the ground pork (removing and discarding the paper lining from the bottom), breadcrumbs, egg, Worcestershire sauce and spice blend; season with salt and pepper. Gently mix until just combined. While the rutabaga continues to cook, place a large piece of aluminum foil (or parchment paper) on a clean, dry work surface. Place the ground pork mixture in the center of the foil. Gently roll and shape the mixture with the foil until it forms a tightly-packed loaf, about 10 inches by 3 inches. Transfer the loaf and foil to a sheet pan (unrolling and flattening the foil to line the pan); evenly spread the ketchup on top of the loaf. Bake 22 to 24 minutes, or until lightly browned and cooked through. Remove from the oven. Transfer to a cutting board and set aside to rest for at least 5 minutes. While the meatloaf bakes, in the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the remaining onion and season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant. Add the collard greens; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until wilted. Add the maple syrup and ½ cup of water. Cook, stirring occasionally, 9 to 11 minutes, or until the liquid has cooked off. Turn off the heat. Season with salt and pepper to taste. Cut the rested meatloaf crosswise into ½-inch-thick pieces. Transfer the mashed rutabaga, cooked collard greens and sliced meatloaf to a serving dish. Enjoy!


rutabaga hash with cabbage bacon and leeks



22 ounces rutabaga, peeled and diced (about 1 large rutabaga)

6 ounces green cabbage, chopped (about half a head of green cabbage, hard parts removed)

4 ounces leeks, cut into strips (white parts only of 1 leek, green stems removed)

3 tablespoon avocado oil (or any cooking oil or butter)

1 teaspoon salt (or to taste)

½ teaspoon black pepper (or to taste)

1 teaspoon Italian seasoning (optional, and to taste)

8 ounces bacon, cut into pieces

Preheat your oven to 425°F. Add rutabaga, cabbage, leeks, and bacon to the cast iron skillet. Season with salt, pepper and Italian seasoning. Mix until well combined. Roast in the oven for 25 minutes, then take the veggies out, and mix around before returning to oven for another 20-30 minutes, because you want all the vegetables to get a little crisp on them.


Spicy Potatoes, Cabbage and Carrots

Source: thespruceeats


1 small onion

1/2 head green cabbage

6 cloves garlic

3 medium potatoes

3 medium carrots

1 to 4 tablespoons butter, or vegetable oil

1/2 teaspoon fine sea salt, plus more to taste

1 teaspoon ground ginger

1/2 teaspoon turmeric

1/2 teaspoon ground black pepper

2 cups water

Peel and finely chop the onion. Reserve. Cut the cabbage in half, cut out, remove, and discard the core. Chop the leaves of green cabbage. The pieces should be bite-sized.  Peel the garlic cloves and smash them with the side of a chef's knife. There is no need to mince or chop them any further. Reserve. Peel the potatoes and chop them into bite-size pieces. Peel the carrots and cut them into bite-size pieces. Cutting the potatoes, cabbage, and carrots to a similar size will help with even cooking. Set aside. Melt the butter or heat the oil in a large frying pan or medium pot over medium-high heat. Add the chopped onion and salt. Cook, stirring frequently. After 1 minute, add the smashed garlic cloves. Reduce the heat to medium and continue to cook, stirring frequently, until the onion is soft and starting to turn translucent, or about 5 more minutes. Add the ginger, turmeric, and pepper to the onion and garlic. Stir until fragrant, about 1 minute. Add the chopped cabbage, stir to combine, and cover. Reduce heat to medium-low and cook until the cabbage starts to wilt, or about 3 minutes. Stir again, cover, and cook until completely wilted, or about 5 more minutes. Add the chopped potatoes, carrots, and 2 cups of water. Increase the heat and bring the mixture to a boil. Cover again, reduce the heat to maintain a gentle simmer, and cook until the vegetables are completely tender, about 15 minutes. When done cooking, if there's too much liquid, remove the lid and cook uncovered to boil off the excess moisture. Taste test and add more salt if needed. Serve hot or warm. Enjoy!


Candied Tangelo Tart



1/2 teaspoon salt

all-purpose flour

granulated sugar

2 Eggs

1/3 cup confectioners' sugar

1/2 cup  unsalted butter

2 egg yolks

1 tablespoon tangelo zest

1/2 cup tangelo juice

1 tangelo

1-3/4 cups water

1/4 cup honey

8oz White Sparkling Sugar

2/3 cup heavy whipping cream

Preheat oven 350ºF. Prepare 14 in. x 5 in. tart pan with vegetable pan spray. For the crust, in large bowl, stir together flour, confectioners’ sugar and salt. Add butter; stir to form soft dough. Press into bottom and up sides of pan. Freeze 15 minutes. Bake 15-17 minutes or until edges are golden brown. For filling, whisk together granulated sugar and flour in medium bowl. Add eggs, egg yolks, tangelo juice and zest and whisk until smooth. Pour over hot crust. Return to oven and bake 18-21 minutes or until center is set. Cool in pan on cooling grid, and chill until completely cold. For topping, combine water, sugar and honey in small saucepan; stir until dissolved. Add tangelo slices and simmer gently over medium heat 25 to 35 minutes, or until fruit slices are transparent, and liquid is thick and syrupy. Stir and turn tangelo slices occasionally. Remove tangelo slices from syrup and place on cooling grid. Let cool completely, then sprinkle with sparkling sugar. Let syrup cool completely. In large bowl, combine 2 tablespoons tangelo syrup and cream. Whip on high speed until stiff peaks form. Spread cream over tart and top with candied tangelo slices. Serve immediately.

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