November 13, 2018

What’s in this Week’s VEGGIE BOX: Butternut Squash, Turnips, Cilantro, Eggplant, Garlic, Carrots

What’s in this Week’s FRUIT BOX: Apples, Persimmons, Dried Peaches



Winter Quarter

Payment is due today!

Please let us know if you would like to continue

The new quarter begins November 20 and ends February 19

No deliveries December 25, 29, January 1, and 5


Once again we are offering our Holiday special gifts of our added value products, and other neighboring farm products. We have added the list in today’s box.  We would like to receive your orders by December 4. Delivery will be at your drop sites on December 11 and 15.



We are offering our CSA box as a possible holiday gift for your family and friends. We have included a CSA box in a beautiful Market Basket to the options-check it out!

A CSA Box of Combined Fruit and Veggie

Market Basket of Fruits, Veggies, a Jam & Bread

6 Weeks CSA Box of Veggies and Bread



This Week on the Farm

Annie is off visiting old time Girl Scout friends in the Pacific Northwest until tonight and so I am pretty sure you will miss the recipes.  Annie’s Mom, May was the Troop leader in those faroff days and she led them on many hikes into the High Sierra between Yosemite and Mt. Whitney, including an epic 6-week journey along the John Muir Trail culminating in the ascent of Mt. Whitney.  May is a talented organizer, compiler, and chronicler, and she has spent the last several years working here on the farm at putting together scrapbooks of all the significant family history since they came to California in the 1850’s.  Part of that is an entire scrapbook of the adventures of those young women.  Our now-grown children grew up with the stories and legends of those times and now they will have the rest of the story at their fingertips.  What a chance to view the lives of the people who brought us to this point in time, and what a gift from May to future generations.

            On the last day of October, Annie and I sat down at the Old Republic Title Company office in Vacaville and signed the papers selling to all of you some of the rights of ownership to this small family farm, thus attempting to preserve it as a small family farm for the foreseeable future.  Did any of you know that you just bought a little bit of a family farm in western Yolo County?  Well, it took twenty years, more or less, for Annie and I and an incredible group of professional people working for next to nothing to put into coherent and law-abiding language an easement that would adequately protect this farm as a farm in the future while not inhibiting the rights of a farmer to take care of the land that they own.  It turned out to be quite a tightrope to walk, with incredible drama and a series of close calls that came close to meaning the end of the project.  But finally, the next day after the signing of the papers,  Annie and I and several of our partners were able to stand on the deck of the Round House overlooking the Meadow with its birches and Himalayan apricots just turning color, and with a lot of unexpected emotion give acknowledgement and thanks to the huge local community that  brought this project to completion.

            At the start of the paragraph above, I said that we sold ‘to all of you some of the rights of ownership to this small family farm’.  That little phrase is the key to preserving small farms.  You all are linked together into an incredible force called ‘the public’.  When you speak and say, ‘We want to preserve a small family farm and raise money to do so’, you have legal representatives, the public land trusts, who are empowered in the public interest to do your bidding.  What an amazing tool!

            There are lots of rights that ownership of land gives to the owner.  As small family farmers, there are several of those that we don’t need, but that would be enticing to anyone else.  We don’t need the right to own the land and live somewhere else.  We don’t need the right to own the land but not make our living by farming that land.  We don’t need the right to treat the land poorly or disrespectfully.  So we sold them to you to be held by your representative land trust in your best interest.  This means that from now on, in order to own this land, the owner must live here, farm here and farm in a way respectful and considerate of the land and future generations.  Hopefully, that pretty much eliminates any owner except a farmer, and in exchange for being restricted to being a farmer and living here, that farmer will have the right to purchase this land at a quarter to a third of what its value would otherwise be.  This is what all our efforts and your donations and support have done.  This is not a small thing in which we have all participated, but its real impact depends on what we can all do for the next farm, and the next farm…it takes more than one farm to create a safe, stable food base for any community.

            So Annie and I want to be the first to thank you all for the support of both this completed project and the continued support each of you individually and the community as a whole have given to this small family farm for the last 40 years.  Jeff


Pan Roasted Turnips with Garlic

Crusty and golden, these pan roasted turnips are every bit as tasty as toasted potatoes - Serves 4

2 pounds white turnips, peeled and cut into ½ inch thick wedges

1 tablespoon olive oil

5 cloves garlic, peeled and halved

1 tablespoon sugar

½ cup chicken broth

½ teaspoon dried rosemary

½ teaspoon salt

¼ cup chopped parsley

In a steamer set over a pot of boiling water and steam the turnips for 10 minutes or until tender. In a large nonstick skillet, heat the oil over low heat, Add the garlic and cook, turning it as it colors, for about 2 minutes or until light golden. Add the turnips and sugar and cook for 7 minutes or until the turnips are golden. Add the broth, rosemary and salt, and bring to a boil. Cook for 10 minutes or until the liquid has evaporated and the turnips are tender. Add the parsley, tossing to combine.


Braised Leeks

Alison gave us this recipe and she swears by it. Let us know what you think!

1-2 Leeks

2 TBS Butter

Dried thyme

1 cup water or chicken broth

Salt to taste

Cut off the tops of the leeks, you can eat some of the stalk that turns green. Cut the leeks in half hotdog length and cut into 1-2 inch pieces. Melt butter in pan and cook on medium. You don’t stir the leeks, so if it looks like you need more butter add more. Cook for 5 minutes or until lightly browned. Gently turn over as to not break them apart. Cook for 5 more minutes, sprinkle thyme on top and add your broth. Turn down heat, Cover and cook for 10-15 minutes or until soft. Add salt to taste.


Butternut Squash and Carrot Soup

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 4-5

Author Leelalicious


4cups butternut squash – cubed
1 lb carrots cut into 1/2-inch pieces
1 small onion quartered
3 cloves garlic skin on
2 tablespoons avocado or olive oil
salt & pepper
4 cup vegetable broth or chicken broth
2 tablespoons maple syrup or honey|
1 teaspoon paprika powder
1/2 teaspoon cumin
1/8-1/2 teaspoon cayenne powder (to taste)
roasted pumpkin seeds

-Preheat your oven to 400°F. Prepare 2 baking sheets.
-Place the butternut squash cubes on one baking sheets. On the other one arrange the carrot pieces, quartered onion (leave the root part intact), and garlic cloves in skin. Drizzle everything with the oil and generously season with salt and pepper. 
-Place both baking sheets in the oven at the same time and roast veggies for 25-30 minutes until tender. Flip once after 15 minutes.
High Speed Blender Instructions
-Add broth, maple syrup, paprika, cumin and cayenne to the blender jar. Add the roasted vegetables (remove root end of onion and garlic peel).
-Blend on high speed until super smooth and steamy (~ 5 minutes).
Stovetop instructions
-Add the broth to a large pot. Add paprika, cumin, cayenne and the roasted vegetables and bring everything to a boil. Using an immersion blender puree the soup until completely smooth.
-Serve each bowl of soup with about 1/2 cup cooked quinoa for added protein. Top with roasted pumpkin seeds and cilantro leaves. Optionally, drizzle with a little coconut milk or olive oil.


Penne with Sausage, Eggplant and Feta.
4-½ cups cubed peeled eggplant about 1 pound
½ pound breakfast sausage
4 garlic cloves minced
2 tablespoons tomato paste
¼ teaspoons freshly ground black pepper
6 cups hot cooked penne
1/3 cup crumbled feta cheese
¼ chopped fresh parsley
-Cook eggplant, sausage and garlic in a large nonstick skillet over medium high heat for 5 minutes, or until sausage is browned and eggplant is tender. Add tomato paste and the next 3 ingredients cook over medium heat 5 minutes, stirring occasionally.
-Place pasta in a large bowl, add tomato mixture, cheese, and parsley, toss well


Easy Baked Carrot Fries

Author: Amy Palanjian

These Easy Baked Carrot Fries are my favorite type of vegetable side. They are easy to prepare (you basically just need to slice them). They cook in just about 20 minutes (with no stirring or tending required). And they are totally delicious.

These baked carrot fries are a simple side to go with burgers or chicken and pair perfectly with ketchup!

6-8 medium carrots, sliced into matchstick-size pieces

1 tablespoon olive oil

1/2 teaspoon salt

Preheat the oven to 375 degrees F. Place the sliced carrots onto a large rimmed baking sheet and toss with the olive oil and salt.

Spread out as evenly as possible (this will help them to get a little crisp in spots, which makes them really yummy) and bake for 20-22 minutes or until just starting to brown and are soft in texture. Serve with your favorite dipping sauce.

Add a sprinkle of cinnamon or cumin to add extra flavor.
Drizzle with 1 teaspoon honey before roasting to add extra sweetness.
Use rainbow carrots to add extra color.