May 18, 2021
What’s in this Week’s VEGGIE BOX: Ruby Red Grapefruit, onions, kale, Carrots, Asparagus, Chard, and Apricots
Bread this week: Round Lavain or Sourdough Baguette- your choice of one
!!!!NEW QUARTER STARTS NEXT WEEK!!!!
Summer Quarter Payment was Due May 14th
~The new quarter starts May 25th and ends August 10th
~Please let us know if you DO OR DO NOT plan on continuing.
~Please do not leave payments at drop sites
We regret to say that due to lack of interest, there will no longer be home deliveries in the Davis area. This may be revisited in the future if we have more interest, but for now that service will no longer be offered. Sorry for any inconvenience.
~Firsts: $45 ~JAMMERS (Softer fruit, perfect for making Jam or eating immediately) $35
NEW DELIVERY OPTION FOR 47TH STREET DROP
A message from John Boyer who delivers to the downtown Sacramento area.
Greetings East Sacramento! Delivery to your door is available from the newly created Trips for Kids chapter of Sacramento. For $5 a week we will bring your veggie box to your door with optional kitchen waste pick up for community and school garden composting. It’s a win win for you and our veggie loving community! Contact John Boyer @ (916) 342-0813 for how to sign up. All proceeds go to Trips for Kids. To learn more about Trips for Kids visit https://www.tfksac.org
This Week on the Farm
This is shaping up to be one of those weeks that we would love to edit out of the newsletter and our lives. I guess it is really not so bad, looking around at the rest of the world, but the drought has struck in full force here, causing us to re-examine and re-prioritize the factors involved in our decision making. We are not alone, nor unique, but at this point the reduced capabilities of our economic supply system in the late stages of our covid economy coupled with the increasing impact of the current drought make food production physically and emotionally challenging.
We are currently getting strong signals from our 2 wells that the drought and massive new plantings of almonds, olives and grapes in our area, have combined to drop our water table below any prior levels. We are pumping at half the volume to keep water flowing out and are waiting on information to be sure about the cause of air being pumped from a well that is supposed to have water, not air. But it has all the symptoms of a large overdraft of the water aquifer that is our sole source of water.
Before the farm gets too immersed in our own drought problems, we are also being confronted with the effects of the drought on the ecosystem around us. This year is a poor year for survival of all those native trees, shrubs, grasses, insects, avians, mammals and reptiles, can benefit and cooperate to keep a balance to life around here. But like an overpopulated world, this little oasis is calling in refugees from some pretty devastated areas around us, devoid of the necessities of life, and their needs are overwhelming. Thus, our purpose of creating habitat within our farm for mutual benefit of all of us and making our living from the excess production of a climatically vibrant and well managed production system is beginning to be tested. How we on the farm respond to the challenge will determine our ability to hold to that essential focus on the essential nature of all forms of life. We are a multigenerational farm with so many valuable resources and experiences around us, that our best effort in these serious times is what we can give. It really does turn out that we are all in this together. Have a great. ~ Jeff
Apricot Crisp Bars
4 cups chopped apricots
2/3 cup sugar
1 teaspoon cinnamon
1 tablespoon arrowroot or cornstarch
1/2 teaspoon kosher salt
1 teaspoon almond extract
1 1/3 cups brown rice flour or oat flour *
2/3 cup tapioca starch *
1 1/2 cups old fashioned oats
1 cup light brown sugar
1 cup butter melted
If you do not need a gluten free version of this recipe simply substitute 2 cups total of all purpose flour for the items with *
Preheat oven to 400 degrees. Place the fruit in a mixing bowl. Add the sugar, cinnamon, salt, arrowroot, and almond extract. Stir to combine and then let rest on the counter while preparing the crust. In a separate mixing bowl, stir together the flour, starch, oats, and brown sugar. Add the melted butter and stir to combine. Press half of this mixture into a well-buttered or parchment lined 9x13 pan. Pour the fruit over the bottom crust and then sprinkle the rest of the dry mixture on top. Bake for 30-35 minutes, until the crust turns golden brown. Serve warm from the oven or let cool completely and slice into servings. Enjoy!
Chicken with Fresh Apricots, Ginger and Cracked Almonds
16 whole blanched almonds (2 ounces)
2 teaspoons unsalted butter
4 ripe apricots, pitted and quartered
1 tablespoon extra-virgin olive oil
Four 6-ounce skinless, boneless chicken breast halves
Salt and freshly ground pepper
1 teaspoon finely grated fresh ginger
1 scallion, white and green parts thinly sliced separately
1/2 teaspoon very finely grated lime zest
1/2 Scotch bonnet or habanero chile, seeded and thinly sliced
1/2 cup dry white wine
2 tablespoons pure maple syrup
Preheat the oven to 350°. Put the almonds in a pie plate and bake for 8 minutes, or until fragrant and browned; let cool. Crack the almonds coarsely with the side of a large knife. In a large skillet, melt the butter. Add the apricots, cut side down, and cook over moderate heat, until lightly browned, about 3 minutes. Turn the apricots and cook for 1 minute longer. Transfer to a plate. Add the olive oil to the skillet and heat until shimmering. Season the chicken breasts with salt and pepper and add them to the skillet. Cook over moderately high heat until browned, about 3 minutes. Turn the breasts and cook over moderately low heat until just white throughout, about 7 minutes longer. Transfer the chicken to the plate with the apricots. Add the ginger, scallion whites, lime zest and chile to the skillet and cook, stirring, for 30 seconds. Add the wine and simmer over moderately high heat, scraping up the browned bits from the bottom of the skillet. Add the maple syrup, apricots and chicken and simmer just until heated through; season with salt and pepper. Transfer the chicken to plates and spoon the sauce on top. Sprinkle with the cracked almonds and scallion greens and serve.
Charred asparagus kale pasta with lemony cannellini beans
6–7 ounces dry pasta (torchiette, orecchiette, penne)
1 bunch kale, chopped in small chunks, toss the ribs
10 ounces asparagus, cut in 1-inch pieces (slice in half vertically if on the thicker side)
1 cup leeks, chopped thinly in 1/2 rounds
3 cloves garlic, chopped small
1 1/2 cups or 15 oz cannellini beans
5 tablespoons extra virgin olive oil, divided
lemon zest from 1 lemon
2–3 tablespoons lemon juice plus more to finish
1/3 cup reserved pasta water
2–3 teaspoons fresh lemon thyme leaves
1/2 teaspoon salt
¼ teaspoon pepper
1/4 teaspoon Aleppo or red pepper flakes (optional)
Vegan Cheesy Sprinkle (optional)
Set oven to 450F if roasting the veggies in the oven. (Instructions included for both oven roasting and pan sautéing below.) cook pasta according to directions. Drain and reserve 1/3 cup of the hot pasta water. Char in OVEN: On a parchment-lined sheet pan, place cut asparagus tossed with a little olive oil and a sprinkle of salt, on one side of the pan. Rub kale with about a teaspoon of olive oil and a sprinkle of salt. Place kale on the other side of the sheet pan and place in the preheated oven for 4-5 minutes, until kale is wilted and starting to lightly char. If you want more char broil for 1-2 minutes. OR Char in SKILLET: In a hot cast iron skillet, start with asparagus dry frying, stirring constantly for 3-4 minutes, when it begins to sear remove from heat adding a sprinkle of salt and a drizzle of olive oil. Repeat the same process with kale. Make the Sauce: Sauté leeks with 2 tablespoons of olive oil on medium heat until soft and just beginning to brown for about 3-4 minutes, add garlic sautéing 1 min more. Remove from heat. Add about half of the beans into the pan with the leeks and garlic along with 3 tablespoons olive oil, lemon zest, lemon juice, thyme, salt, pepper and 1/3 cup reserved pasta water. Mash together with a fork making a creamy blend. Heat up to warm. Mix the cooked pasta into the creamy bean sauce, adding the remaining whole beans, charred asparagus and kale. Add more lemon and salt to taste. Top with Aleppo (if desired), fresh chives and lots of vegan Cheesy Sprinkle! Also good with goat cheese or Parmesan.
COLORFUL CRANBERRY CARROT & RED ONION COLE SLAW
FOR THE SAUCE
¾ cup regular mayonnaise
¼ - 1/3 cup white vinegar
2 tablespoons honey
1 teaspoon coarse ground black pepper
FOR THE SLAW
6 cups green cabbage - thinly sliced or shredded
1 cup purple cabbage - thinly sliced or shredded
1 cup carrot - peeled and shredded or shaved
¾ - 1 cup red onion - thinly sliced or chopped
½ cup dried cranberries
In a glass bowl with at least a two cup capacity, add the sauce ingredients and stir well until completely combined. Cover and refrigerate while preparing the slaw, or up to two days, before serving. Cut up, chop, slice, or shred the green and purple cabbage, carrot, and red onion to your liking and place in a large mixing bowl with the cranberries. Shortly before serving, add the sauce and toss slaw and the sauce together until all the ingredients are completely coated. Garnish with fresh parsley or thinly sliced scallions and serve.