November 3rd, 2020

What’s in this Week’s VEGGIE BOX:  Fuyu Persimmons, Lettuce, Kale, Eggplant, Parsley, Radishes, Bok Choy

Bread this week: your choice of one Walnut or Baguette

 

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

This year has been unprecedented. I don’t think that anyone could have predicted how this year would turn out, or the obstacles that this country or its people would encounter. Here on the farm we talk about how it is a little oasis, a haven from all the politics, Covid and outside negativity. We are able to just continue planting, weeding, picking, packing and delivering without too much impact of reality. Which is true to an extent, but we do get our glimpses.  When we turn on the news, go into town, markets, and even snippets of gossip from friends. There is a lot going on out there, a lot that is changing the world we knew. I don’t feel like we can say with confidence whether it will be changed for the better or worse when this year is over, or even if the new year will mark the finish line of change. I feel like this is the hope; as the sun sets on 2020 the new dawn of 2021 will bring back some normalcy, something familiar that we can grasp. I hope for it. This year has brought so much distance, not only social, but political, racial and emotional.  I feel that people are more divided than I have ever seen before, some from necessity, some over major events that affect the country at large and some over minor every day incidents. Distance, hate, judgment and blame have become customary. Never have I felt so distant from people but needed their comfort so much at the same time. 

Last week a friend of mine passed away, he was almost 100 years old. I had the opportunity to do a project on him in college, seven years ago. At first he was only a name on a paper, someone who seemed like he had stories to tell. My project was for the Steinbeck Center in Salinas, about prominent people that made Salinas what it was, so I chose Nick, for no particular reason. Nick was one of those people that never tried to impart his wisdom on you, he just told his stories and life experiences and you took  more away from it than he ever meant to give. Because of that I always felt like I was better for having him in my life, like I understood myself a little more each time. Or maybe it was acceptance, hearing his acceptance of himself and how he

 

knew that it doesn’t matter the decisions he made, he never regretted them because they made him who he was.  Listening to that made me accept my own choices even the ones that might not have been correct.  Because of Covid I had not seen him as much as I had in the past, I was afraid of getting him sick or of getting sick. I called more, knowing that he was declining in health. When I called him last week and the energy he had once had was gone, it took all his effort to complete a sentence, and after a very short call he said he was ready to go, to get off the phone. I hung up, and felt like that was his goodbye. A few days later he passed, I was unable to see him before he did. I let fear stop me from seeing someone that meant so much to me, that taught me more about myself than I can ever thank him for. I regret that, now that it is too late.

I do think that the farm is able to hide us from the ugly of the world sometimes; it helps distract us from the things that we don’t want to see. However it is also easy to get lost, to let the time go by and not lift up your head to see the sunrise.  I think my solution for this year has been to keep my head down, to wait until it is over, and to block out the hideousness. Too scared as to what the world may be becoming. But when I do that, I miss all the good too.  The opportunity to see old friends before they are gone, the chance to support people in their time of need, how people are learning to stand up, defend and support each other during a pandemic and natural disasters. It’s so easy to lift my head and see the bad, the hate. It’s a lot harder to look passed and focus on the good. Nick taught me to try and see the good, even in the bad decisions.  That every moment is making me, forming the person I will become. That I don’t have to understand every choice, I may not even know if it was the right one, all I have to do is be able to look back and not regret the person I became.

Nicks temporary journey in this world has ended, but I hope that I can take what he taught me and make him proud. To not let the fear, regret and potential mistakes keep me down.  Have a nice week and let’s watch the sunrise. ~ Claire

 

 

Spinach Persimmon Salad

Dressing: 

1/4 cup rice vinegar

2 tablespoons orange marmalade

1 teaspoon toasted sesame oil

Salt & pepper to taste

Salad:  adjust amounts to taste

5 quarts Spinach (I use less, or use lettuce)

3 firm Fuyu persimmons, sliced

3/4 cup glazed pecans (toss pecans in iron skillet with a little sugar until melted and coated.  Wash pan immediately.) From Better Homes & Gardens 2003 (scribbled on a piece of paper waiting at the dentist. From Marguerite Fleming

 

Spicy Peanut Tofu Bowl with Bok Choy

Tofu has never tasted better! This Spicy Peanut Tofu Bowl is piled high with fluffy white rice, sautéed bok choy, crispy tofu, and a to-die-for spicy peanut sauce!

For the peanut tofu bowls:

14 ounces extra-firm tofu, pressed, and cut into 1-inch cubes

2 tablespoons sesame oil, divided

1 tablespoon soy sauce

1 tablespoon corn starch

1 bunches bok choy, ends trimmed

1 tablespoon water

Rice, for serving (about 4 cups cooked)

Optional garnishes: sliced scallions, crushed peanuts

For the spicy peanut sauce:

1/3 cup creamy, unsalted peanut butter

1/4 cup soy sauce

2 tablespoons rice vinegar

2 tablespoons maple syrup

1 garlic clove, minced

1/2 tablespoon chili sauce

1 tablespoon sesame oil

For the peanut tofu bowls:

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. In a large bowl, toss tofu with soy sauce, 1 tablespoon sesame oil, and cornstarch until evenly coated. Spread tofu out onto baking sheet so there is space in-between cubes. Bake at 400 degrees F until edges are golden-brown, about 25-30 minutes, flipping over halfway through. Heat remaining tablespoon sesame oil in a large nonstick pan or wok over medium-high heat. Add bok choy, cover, and sauté until slightly wilted, about 2 minutes. Remove cover and add 1 tablespoon water, cover, and sauté until wilted, about 2 minutes. Remove cover, add half of peanut sauce, and stir to coat. Remove bok choy from pan. Add tofu to hot pan and pour half of remaining sauce to tofu (or all of the sauce if you don’t want any left over to drizzle over bowls). Toss tofu with sauce and let cook for another 1-2 minutes. Divide rice, tofu, and bok choy evenly between bowls. Optional: drizzle with remaining peanut sauce and garnish with scallions and crushed peanuts.

For the spicy peanut sauce:

In a medium bowl, whisk together peanut butter, soy sauce, rice vinegar, maple syrup, garlic, chili sauce, and sesame oil until smooth. Author: Kara @ The Foodie Dietitian Yield: 4 servings

 

Savory Oat Groats and Kale

Oats have been cultivated for thousands of years and used in a variety of ways. Archaeological evidence at various sites of early human activity shows that people have been making a form of gruel from oats and other grains for a very long time. Oat groats would have been familiar to early humans, and they are a sound addition to the modern diet as well, being high in fiber and various minerals.When oat groats are produced, the oats are first hulled, removing the inedible outer husk. What remains is a whole grain, containing the fiber-rich bran, nutritious germ, and the bulk of the grain, the endosperm. The groats are typically heat treated to make them more shelf stable, and then they can be processed into a range of products including rolled oats and oat flour, or they can be packaged for sale as is. In some cases, they are lightly crushed, making them cook more quickly.

2 tablespoons olive oil

1 small onion (1/2 cup), finely chopped

1 medium leek, white and pale-green parts only, halved lengthwise, cut into matchsticks, and rinsed well

4 garlic cloves, thinly sliced

1 small carrot, cut into 1/4-inch dice

1 cup oat groats

1 cup homemade or low-sodium store-bought chicken stock

1/2 teaspoon coarse salt

6 ounces Tuscan kale stemmed and cut crosswise into 1/2-inch-wide strips

Freshly ground pepper

Crushed red-pepper flakes

1/4 cup shaved Parmesan cheese

Lemon wedges, for serving

Heat 1 tablespoon oil in a medium saucepan over medium heat until hot but not smoking. Add onion, leek, and half the garlic. Cook, stirring, until onion is translucent, about 5 minutes. Stir in carrot and groats; cook 1 minute. Add stock, 1 cup water, and the salt. Bring to a boil. Reduce heat; simmer, covered, 25 minutes. Heat remaining tablespoon oil in a medium skillet over medium heat until hot but not smoking. Add remaining garlic; cook until garlic begins to turn golden, about 30 seconds. Stir in kale; cook, stirring, until wilted, about 3 minutes. Stir kale mixture into groats. Cover; cook until liquid is completely absorbed and groats are tender but still chewy, about 5 minutes. Season with pepper and red-pepper flakes. Garnish with cheese, and serve with lemon wedges. Martha Stewart Living, March 2005 Servings: 6