November 10, 2020

What’s in this Week’s VEGGIE BOX:  Lettuce, Yellow Onions, Spaghetti Squash, Beets, Pomegranates, Rosemary and Kohlrabi

Bread this week: your choice of one Whole Wheat or Asiago

 

Fall Quarter November 17th – February 16th

Payment due November 3rd

Thanksgiving Delivery we will be delivering Saturday November 28th boxes on Tuesday November 24th

Holiday Delivery we will be delivering Saturday December 26th boxes on Tuesday December 22nd

 

No deliveries December 26, 29 January 2, 5, & 9

 

Please let us know even if you are NOT continuing for the Winter Quarter

 

 

This Week on the Farm

Yesterday we went out to the corner where the paved road turns into our gravel road, positioned our tarps and ladders, and harvested our olives.  This is our fourth harvest off of these old Mission olive trees.  They were the only trees on this place when we first saw it in 1983.  As I recall they were old then, and I have learned since that they once lined the roads in this tiny portion of Hungry Hollow, outlining the 1913 subdivision of 160 acres into eight 20 acre parcels set aside by a grandfather for his recalcitrant and feuding heirs.  Most were pulled out over the years to permit more room for wall to wall farming, but these two were left to provide a corner marker and shade for the well pump motor.  For a lot of years, we just enjoyed the shade and the limbs for the kid’s swing, and the knotted and gnarly trunks.  But in 2016 as local and craft food  was becoming popular, a small olive mill was built in the town of Guinda about 20 minutes away, and they would process olives in small lots.  So we began taking a day each fall to harvest nature’s bounty of olives, free of charge.  This is “el quattero”, the 4th year of this tradition, and it sure felt good to have Ali insist that we take time to harvest, even though the farm is still going full bore and the crop of olives is small.

    Normally, Rogelio and Celia are with us, but this time, with the small harvest and a day full of other work, they held down the fort while Claire, Ali, Annie and I harvested.  A little later on, Nicole brought Nolan and Zoe over to help out.  Nolan grabbed an olive rake and flailed away at the lower branches, bringing down a rain of small sticks as well as an occasional olive, and Zoe, bundled up against the wind, occupied her time finding what was available to eat, defending it from our dog Bo, and occasionally finding the bucket with an olive.  Up in the tree, using the small olive rake to brush the olives off their stems and to the waiting ground tarps; I had a chance to watch all this, and to put it in place in my life.  The little girls that Annie and I raised are Aunties, Annie is a Grandmother and Matriarch, and I am a reluctant Grandfather.  Watching and hearing everyone interact, I was once again struck by the eternal nature of the things that we do here on the farm.  I

 

have seen pictures taken three generations ago that show families harvesting together and except for the clothes and the aluminum  ladders, they match the pictures I hold of yesterday.  At yesterday’s harvesting, as well as 100 years ago, I can imagine the thoughts of the major characters are similar.  In the midst of it all sits Grandmother, in love with and doting on her grandchildren, interacting with and providing nurturing and secure experience for them.  Grandpa, up on the ladder raining olives on everyone, absorbed in the task at hand and his own thoughts of past present and future, distanced and perhaps a little scary to the children.  Aunties bridging the gap, centered in the space between generations, working for the family farm while interacting within, learning from, and cementing living, breathing lifelong relationships.  Mother, the great protector and guardian of these youngest years, slightly removed for better overview and perhaps in need of a momentary breath of freedom.  And the children on whom the hopes and the fears for the future have always lain, boisterously and without care or intent absorbing the thoughts and actions of all of us, forming the vague memories and solid perceptions that will serve them in the coming times of their lives.  And that, friends, is the timeless scene under the old Mission Olive tree at harvest time.  It is a gift freely given by the world around us.  With gratitude this Grandfather recognizes and accepts the giving of this gift. Have a great week~ Jeff

 

Pomegranate Persimmon Salad

To bring some sunshine to the table, I toss up a bright salad of persimmons and pomegranate seeds, dressed with a puckery vinaigrette.

1/2 cup olive oil

1/2 cup maple syrup

1/4 cup rice vinegar

2 tablespoons Dijon mustard

1/4 teaspoon salt

1/4 teaspoon pepper

3 ripe Fuyu persimmons or 3 plums, sliced

2 baby kale, or salad greens

1 cup pomegranate seeds

Place the first 6 ingredients in a jar with a lid; shake well. Refrigerate until serving. To serve, shake vinaigrette and toss 1/2 cup with persimmons. Toss remaining vinaigrette with salad blend. Top with persimmons and pomegranate seeds. TOTAL TIME: Prep/Total Time: 15 min. YIELD: 12 servings. —Linda Tambunan, Dublin, California

 

Kohlrabi

These little sputnik-shaped vegetables come in green or purple, can be eaten raw or cooked, and taste a bit like broccoli stems, but milder and slightly sweeter. The word kohlrabi is German for “cabbage turnip” (kohl as in cole-slaw, and rübe for turnip) though kohlrabi is not a root vegetable at all. It’s a brassica, like cabbage, broccoli, and cauliflower and those cute bulbous shapes grow above ground, not below. Kohlrabi is a rather versatile vegetable when it comes to how to prepare. First peel away the outside thick skin. They are crunchy like broccoli stems, and really are best eaten raw, sliced in salads or are fabulous used for serving with a dip. You can also steam, boil, bake, grill, or roast them. Add them to soups or stews. Grate them and toss with grated carrots or apples. Boil them and mash them with potatoes or other root vegetables. Stir-fry them with other vegetables, or julienne them and fry them like potatoes. The leaves are also perfectly edible, and can be cooked up like kale.

 

Hungarian Kohlrabi Soup (Kalarabeleves)Top of ForBottom of Form

1 tablespoon butter

1 large onion, chopped

1 clove garlic, chopped

1 large carrot, chopped

3 1/2 cups chicken broth (or vegetable broth to make it vegetarian)

1 cup water

1 pound kohlrabi with leaves

1 sweet potato

1 tablespoon flour

2 tablespoon butter

1 tablespoon lemon juice

Salt and pepper

Sauté the onion in large skillet with 1 tablespoon butter for 1 minute. Add garlic and carrots. Cook, covered, for 5 minutes. Add 1 cup chicken broth and continue to cook covered for 10 minutes. Transfer mixture to a blender and blend until smooth. Pour into a big saucepan. Meanwhile, boil a small pan of water. Trim, peel, and dice the kohlrabi. Peel and dice the sweet potato. Wash the kohlrabi leaves then boil for 1 minute. Drain, cool, and chop. Set aside. Once the broth is pureed, add the remaining 2 1/2 cups chicken broth, water, kohlrabi, and sweet potato. Cook until veggies are tender, about 15 minutes. In a small saucepan, melt 2 tablespoon butter. Stir in flour and cook for 2 minutes. Whisk in some hot soup. Whisk mixture together then pour back into the rest of the soup. Cook until slightly thickened, 10 minutes. Add kohlrabi leaves. Cook for another 5 minutes. Add lemon juice, salt, and pepper to taste. From Carla Cardello - Homemade in the Kitchen yield: 6-8

 

How to Cook Spaghetti Squash

This is my go-to method for creating perfect al dente spaghetti squash strands to use in vegetable sides and main dishes.

1 spaghetti squash

Olive oil

Sea salt and

Freshly ground black pepper

Preheat the oven to 400°F. Slice the spaghetti squash in half lengthwise and scoop out the seeds and ribbing. Drizzle the inside of the squash with olive oil and sprinkle with salt and pepper. Place the spaghetti squash cut side down on the baking sheet and use a fork to poke holes. Roast for 30 to 40 minutes or until lightly browned on the outside, fork tender, but still a little bit firm. The time will vary depending on the size of your squash. Remove from the oven and flip the squash so that it’s cut side up. When cool to the touch, use a fork to scrape and fluff the strands from the sides of the squash.

 Author: Jeanine Donofrio Serves: 2 to 4

 

Beet Potato Peas Patties

These patties are delicious, healthy and colorful snacks which are prepared with beetroot, boiled potatoes, green peas, a blend of some spices, and herbs, emerging into an irresistible light meal. These patties taste great, brings a gorgeously vibrant red color to your palate. Eating beet patties is an interesting way to consume more of nutritious beets.

2 cups beetroots, grated

4 boiled potatoes

1 onion, chopped

1 tablespoon garlic, crushed

1 tablespoon ginger, finely chopped

1 cup peas

Pinch of asafetida

1 teaspoon black pepper

½ teaspoon garam masala powder

2 green chilies, finely chopped

¼ cup bread crumbs

Salt as per taste

Oil for roasting

Ingredients for serving:

1 red onion, chopped

1 cucumber, sliced

Roasted tortillas or breads

Lemon slices

Take a large mixing bowl. Add all the ingredients except oil to it. Mix well, and shape into small rounds balls, and flatten them to make patties. Keep these patties in the refrigerator for about 20 minutes. Preheat oven at 200°F. In a flat pan, heat 2 tbs oil and fry the patties in medium heat for about 4 minutes on each side. Transfer patties onto a baking sheet and bake for about 15 minutes. Remove from oven. Method of serving: Spread hot roasted tortilla on a flat surface. Add some of your favorite dressings. Add cucumber slices, herbs, and chopped red onion. Top with the sizzling beet potato peas patties. Squeeze over some lemon juice. Roll up and patties ready to eat. You can use these patties as sandwich filling, or simply have them with your favorite dip. Enjoy! Prep Time: 10 minutes Cook Time: 25 minutes Servings: 4-6