November 24, 2020
What’s in this Week’s VEGGIE BOX: Butternut Squash, Lettuce, Lemons, Quince, Persimmons, Beets, Herb Bundle (Parsely, Sage, & Thyme)
Bread this week: Epi or Sourdough Baguette -your choice of one
THERE WILL BE NO DELIVERY DECEMBER 26, 29, JANUARY 2, & 5
NOTE: Saturday Delivery of December 26 will be delivered on Tuesday December 22
DELIVERIES in 2021 BEGIN JANUARY 12
Please double check all the information is correct on the roster, and look at the new quarter check list
NEW QUARTER CHECK LIST
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If your name is on the list PLEASE DO NOT PICK UP A BOX- we did not pack one for you.
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Check your name off of each separate list when you pick up your produce, so we know who forgot their box and can give you a call.
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A Message from the Hopi Elders
We are the ones we’ve been waiting for!
You have been telling the people that this is the Eleventh Hour.
Now you must go back and tell the people that this is the Magical Hour.
There are things to be considered:
Where are you living?
What are you doing?
What are your relationships?
Are you in right relation?
Where is your water?
Know your garden.
It is time to speak your Truth.
Create your community. Be good to each other. And do not look outside yourself for the leader.
This could be a good time!
There is a river flowing now very fast. It is so great and swift that there are those who will be afraid.
They will try to hold on to the shore. They will feel they are being torn apart and they will suffer greatly.
Know the river has its destination. The elders say we must let go of the shore,
Push off into the middle of the river, keep our eyes open, and our heads above the water.
See who is in there with you and celebrate.
At this time in history, we are to take nothing personally, least of all, ourselves.
For the moment that we do, our spiritual growth and journey come to a halt.
The time of the lone wolf is over. Gather yourselves!
Banish the word struggle from your attitude and your vocabulary.
All that we do now must be done in a sacred manner and in CELEBRATION!
We are the ones we’ve been waiting for.
—The Elder Oraibi, Arizona Hopi Nation
This Week on The Farm
This Message was given to me years ago by a Chumash Native friend, and it feels so appropriate for this moment in time when it feels like the world is falling apart as we know it. There is a small package in your box today with an Acorn in it from the farm. You can use it for your Thanksgiving table decoration, or maybe you have a place to plant it, or give it to someone that does that has enough space for eventually a very large tree. Every year when the Burr Oak drops its acorns Nolie and I go pick them up, they are a marvel in size and looks, and I have had them around for him to play with since he was born, not that he does, but they are very much part of our lives. This was a mast (lots of acorns) year for the Burr oak; I have buckets of acorns that are just waiting to send their tough root shoots down into the earth. I know that living in on a city lot you may not have room for this acorn, but maybe a few will find earth to live in and grow. Mostly at this Thanksgiving time I wanted to share a seed of hope, for new life, new possibilities with you. It is so easy to get wrapped up in the current Presidential election, no matter how you voted. We are surrounded with the fears of the Corona Virus returning. We feel the deep racial chasm that our country lives in. Or the continual doom of Climate Change. Yet at this Thanksgiving time we sit together, be it a small family gathering of two or a few, wondering what we can be thankful for. I’ve just started reading a book The Reindeer Chronicles: And Other Inspiring Stories of Working with Nature to Heal the Earth. A collection of stories about healing the earth, bringing back a forest where there was devastation, destruction and all a waste land. They planted trees and the forest is returning along with what lives there in only 14 years. (There is a documentary Kiss the Ground that also tells this and other stories, Ali said it was a really interesting watch). So with this one acorn we too can begin to restore our climate one seed at a time, and if you don’t have room in your yard, maybe go to the nursery to find a plant that you do have room for.
I give thanks for you, being a part of our lives, supporting us in the food you eat. I give thanks for the water that support all life that we know. I give thanks for the acorns that drop every year no matter what is happening in the human world. I give thanks that we are the ones we have been waiting for and I give thanks that you are in the river with me to celebrate with! Have a wonderful Thanksgiving. Annie
Better Than Pumpkin Pie
1 ½ cups peeled and cubed butternut squash
1 cup lightly packed brown sugar
1 tablespoon cornstarch
1 egg, beaten
1 cup evaporated milk
1 teaspoon ground cinnamon
1 pinch ground allspice
1 pinch ground cloves
1 pinch ground ginger
1 pinch ground nutmeg
1 (9 inch) unbaked pie shell
Place squash in a saucepan with enough water to cover. Bring to a boil, and simmer over medium heat until tender, about 15 minutes. Drain, and cool. Preheat oven to 350. In a blender or food processor, combine butternut squash, brown sugar, cornstarch, egg, milk, cinnamon, allspice, cloves, ginger, and nutmeg. Process until smooth. Pour into the unbaked pie shell. Bake in preheated oven for 50 minutes, or until a table knife comes out clean when inserted in the center.
Roasted Beets and Butternut Squash Salad
2 beets (peeled and sliced)
2 cups butternut squash (peeled and diced)
2 tablespoons olive oil
salt and pepper
6 cups arugula
1/4 cup chopped walnuts
1/4 cup crumbles goat cheese
1/4 cup pomegranate seeds
For the dressing
1/4 cup orange juice (or the juice of a large orange)
2 tablespoons apple cider vinegar
2 tablespoons pure maple syrup
1 tablespoons Dijon mustard
Salt and pepper (to taste)
1/3 cup olive oil
Preheat the oven to 425 degrees F. Spray two baking sheets with olive oil and place the beets in a single layer on one of baking sheets, drizzle with some olive oil and sprinkle with salt and pepper. Use the same method for the butternut squash. Roast the beets and squash in the preheated oven for 20-25 minutes, turning the beets and squash over halfway through. Watch the beets since they may not take as long as the squash to cook. Remove and set aside to cool for a few minutes. Pour the orange juice, apple cider vinegar, maple syrup, dijon mustard, salt and pepper, and olive oil into a mason jar and shake well to emulsify. Place the arugula into a large bowl or platter, top with the roasted beets and squash, chopped walnuts, crumbled goat cheese, and pomegranate seeds, and lightly toss. Pour the dressing over the salad and toss it all together. Serve and enjoy!
Cranberry Quince Sauce
1 3/4 lb quinces (2 large)
4 cups water
1 1/2 cups sugar
1 (12-oz) bag fresh or frozen cranberries( 3 1/2 cups)
an 8-inch square of cheesecloth; kitchen string
Peel, quarter, and core quinces, reserving peel and cores, then cut quarters into 1/4-inch pieces. Tie up peel and cores in cheesecloth. Bring water and sugar to a boil in a 4-quart heavy saucepan, stirring until sugar is dissolved, then add quince and cheesecloth bundle and simmer, partially covered, until quince is tender, about 1 1/2 hours. Add cranberries and simmer, uncovered, stirring occasionally, until cranberries burst and soften, 8 to 10 minutes. Drain mixture in a large medium-mesh sieve set over a bowl, discarding cheesecloth bundle and reserving cranberry solids, then return cooking liquid to pan and boil, uncovered, until syrupy and reduced to about 1 1/2 cups, 5 to 10 minutes. Stir together syrup and cranberry mixture in bowl, and then cool to room temperature.
Maple-Roasted Quince and Sweet Potatoes
1 pound quinces (about 2 large), peeled, cored, cut into 1/2-inch cubes
1 (12-ounce) red-skinned sweet potato (yam), peeled, cut into 1/2-inch cubes
1 (12-ounce) tan-skinned sweet potato, peeled, cut into 1/2-inch cubes
2 teaspoons coarse kosher salt
½ cup maple syrup, divided
1 tablespoon chopped fresh sage
Position rack in center of oven; preheat to 425°F. Spray large rimmed baking sheet with nonstick spray. Combine next 4 ingredients and 1/4 cup maple syrup in large bowl; toss to coat. Spread mixture in single layer on prepared baking sheet. Roast quince and potatoes until tender and beginning to brown around edges, stirring occasionally and turning sheet around in oven halfway through roasting, about 40 minutes. Transfer quince and potatoes to bowl. Mix in sage and remaining 1/4 cup maple syrup. Season with pepper. Serve warm or at room temperature.
Spiced Persimmon Bourbon Old Fashioned
Spice Maple Persimmon Puree
2 ripe Fuyu persimmons, chopped
1/2 cup real maple syrup
1 cinnamon stick, plus more for serving
2 ounces bourbon
1 ounce lemon juice
1 juice from clementine
1 dash orange bitters
1-2 tablespoons persimmon puree
Sparkling water, for topping
star anise, for serving (optional)
In a small pot, combine the persimmons, maple, 1/2 cup water, and 1 cinnamon stick. Set over medium heat and bring to a boil. Cook 5-8 minutes or until the persimmons are mushy and have released their juices. Remove from the heat. Remove the cinnamon stick and puree the mix. Let cool. The puree will keep for 1 week in the fridge.
In a cocktail shaker, combine the bourbon, lemon juice, Clementine juice, orange bitters, and 1-2 tablespoons of the persimmon puree. Shake to combine. Strain into a glass. If desired top with sparkling water. Garnish with cinnamon and star anise.