October 26th, 2021
What’s in this Week’s VEGGIE BOX: Spaghetti Squash, Sugar pie Pumpkin, Beets, Pomegranates, cilantro, Garlic, Green Peppers
Bread this week: Barbari OR Sourdough Baguette, your choice of one
Winter Quarter Payment is Due November 8
~The new quarter starts November 16 and ends February 15 2022.
No deliveries November 27th, December 25, 28, January 1, 4 & 8
Saturday November 27th boxes will be delivered on Tuesday November 23rd
Saturday December 25th boxes will be delivered on Tuesday December 21st
~Please let us know if you DO OR DO NOT plan on continuing.
~Please do not leave payments at drop sites
!Holiday Special Orders!
If you are interested in purchasing anything please get your order in by November 30th.
Jeff and I have tried all these years to keep political subjects free from out newsletters, as we all get bombarded from so many directions, so I apologize for another overload from our direction. The mama bear in me has risen up and is on her hind legs standing her ground for fear of the future for our farm and farming children. From that point I asked for your help, and I want you to know how deeply moved I am that so many of you came forth to assist us in these precarious times. I want to thank every one of you for reading each week about the need to comment about our drought and groundwater situation. And I want to thank those that took the time, energy and thought to make comments to SGMA, the Yolo County Board of Supervisors and the Yolo County Subbasin about the drought, and the groundwater issues that our farm and our county is facing. (The deadline is October 27; you have one more day to comment). Thank you so much for your support, for being there and walking this path with us. We can move into tomorrow knowing that we have stood our ground, let our voice be heard, and not go into the future with fear, but with the courage of the bear to face what comes…together. Thank you ~ Annie
This week on the farm
Man, was it nice to wake up to the sound of rain on the tin roof. We had been watching the weather app all week, making sure that the 100% chance of rain hadn’t changed. We were anxiously waiting for Sunday to arrive. The tractors were covered, the crops were waiting, the plastic was up, and all that was left was for the rain to begin. And we were not disappointed. The light pitter patter started around 7PM on Saturday night and we all went inside to cozy up for the long awaited rain storm. I was woken up around 3am to the winds and the sounds of a beginning storm. After a few minutes of serenity I went back to sleep with a combination of anxiety that we forgot to cover something, the farm was going to be under water or the house was going to start leaking and a huge amount gratitude that we were finally getting the water that we severely needed.
When I was a kid I used to love winter, my parents wouldn’t be able to work outside and we would all cozy up around the fireplace reading, talking, or sometimes just being together listening to the rain falling. That hasn’t happened in a while. I think we got about 3 inches of rain last year and that was spread throughout 4 months (Sunday we got 6!). So you can imagine the feeling I had Sunday morning, like a kid waking up on Christmas Day. The sky was dark and cloudy; the air was cold and there was not a blue spot to be seen. I grabbed my book, made some tea, turned on the heater and got back into bed, enjoying the music of the water falling outside.
I stayed inside all day, and only felt a small amount of guilt for being so unproductive. I didn’t think about what Monday would bring, I didn’t think about what this would mean for our crops or harvesting, or one of the 1000 other things that could be affected by such a downpour. I was too comfortable in my happy, cozy rain bubble.
Yesterday, I drove across Cache Creek and the water was higher than I have seen it in years, and it brought tears to my eyes. Maybe a change is coming, something good for everyone. One can only hope.
Sunday night I went to bed the same way I woke up, listening to the rain. I hope that we have a lot more of it, and we all have our very own a rain bubble. Have a great week ~ Claire
Baked Spaghetti Squash
1 large spaghetti squash, halved lengthwise and seeded
3 tablespoons extra-virgin olive oil
Kosher salt and black pepper
1 cup freshly grated Parmesan
½ cup panko
1 garlic clove, grated
1 teaspoon fresh thyme leaves
8 ounces mozzarella, cut into 1/2-inch cubes (optional)
Heat the oven to 450 degrees. Brush the cut side of each squash half with 1 tablespoon olive oil, then season with salt and pepper. Place squash, cut-sides down, on a parchment-lined baking sheet and roast until the squash is tender when poked with a fork, 35 to 40 minutes. Meanwhile, in a small bowl, stir together the Parmesan, panko, garlic, thyme and the remaining 1 tablespoon olive oil. Season with salt and pepper. Flip the squash and use a fork to scrape the squash into spaghetti strands. Stir in half the mozzarella, if using, then sprinkle the squash with the remaining mozzarella and the panko mixture. Roast until the top is golden brown and mozzarella has melted, 20 to 25 minutes.
Sautéed Beet Greens with Garlic and Olive Oil
1 pound beet greens (2 large or 3 small bunches)
1 to 2 tablespoons extra virgin olive oil, to taste
2 garlic cloves, minced
¼ teaspoon dried red pepper flakes
Freshly ground pepper
Bring a large pot of water to a boil while you stem the greens and wash the leaves in 2 rinses of water. When the water comes to a boil, add 1 tablespoon of salt and the greens. Blanch for 2 minutes, until tender. Transfer immediately to a bowl of ice water, then drain and squeeze the water out from its leaves. Chop coarsely. Heat the oil over medium heat in a large, heavy nonstick skillet. Add the garlic and hot red pepper flakes (if using) and cook, stirring, until the garlic is fragrant and translucent, 30 to 60 seconds. Stir in the greens. Stir for a couple of minutes, until the greens are nicely seasoned with garlic and oil. Season with salt and pepper, remove from the heat, and serve.
Pumpkin Pie on the Rocks
Source: Vegan Yack Attack
1/2 cup pumpkin puree
1/2 cup water
1/4 cup light brown sugar, lightly packed
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
1/4 teaspoon salt
4 ounces unsweetened non-dairy milk
2 ounces dark spiced rum
2 ounces vanilla vodka
2 teaspoons agave nectar
2 tablespoons graham cracker crumbs
Place pumpkin, water, sugar, pumpkin pie spice, vanilla, and salt in a small sauce pan and bring to a simmer over medium heat. Simmer for 5 to 7 minutes or until it has reduced back down to about a 1/2 cup. Transfer mixture to a shallow bowl and chill in the freezer for 20 to 30 minutes or until it has gotten significantly cooler. Once chilled, add to a cocktail shaker along with non-dairy milk, rum, vodka and 3 ice cubes. Shake for 15 seconds. Place agave in a saucer plate and roll the edge of two rocks glasses or stemless wine glasses in it to wet the rim. Next, place the graham cracker crumbs in a small dish and roll the edges in them to coat. Add several ice cubes to each glass and divide drink mixture between them. Serve immediately and enjoy responsibly! You can also make the pumpkin base ahead of time and store it in the refrigerator for up to 7 day or freeze for up to 6 months.
Roasted Beet Salad with Cumin and Cilantro
Source: My Jewish learning
1/2 teaspoon sweet paprika
1/4 teaspoon salt
dash freshly ground black pepper
1/2 teaspoon ground cumin
4 medium red beets
2 Tablespoons olive oil
juice of half a lemon
juice of half an orange
1 1/2 Tablespoons balsamic vinegar
1 clove garlic, minced
3 Tablespoons finely chopped fresh cilantro
Preheat oven to 350F and line a baking sheet with foil.
Clean the beets and place on the baking sheet. Roast for an hour or until tender with a fork. Cool, peel, and cut into bite-sized pieces. To make the vinaigrette, puree one of the cooked beets with the lemon and orange juice, balsamic vinegar, the garlic, cumin, paprika, salt, pepper and olive oil. This can be done a day in advance. Before serving, toss the beets with vinaigrette. Adjust seasonings to taste and garnish with cilantro.
Fresh Sugar Pumpkin Pie
2 sugar pumpkins, halved and seeded
4 eggs, beaten
1 cup heavy whipping cream
1 cup sour cream
2 cups demerara sugar
2 tablespoons all-purpose flour
2 tablespoons pumpkin pie spice
1 teaspoon salt
2 (9 inch) unbaked deep dish pie crusts
Preheat oven to 325 degrees F Line a baking sheet with aluminum foil; lightly oil the foil. Arrange pumpkin halves onto the prepared baking sheet, cut sides down. Bake in preheated oven until flesh is tender throughout, about 40 minutes. Set aside until cool enough to handle. Increase oven heat to 425 degrees F Scrape pumpkin flesh into a large mixing bowl. Add eggs, heavy cream, sour cream, demerara sugar, flour, pumpkin pie spice, and salt; beat until smooth. Pour the pumpkin mixture into pie crusts. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.
STUFFED PEPPER SOUP
Source: Dinner at the Zoo
1 tablespoon olive oil
1 pound ground beef I use 90% lean
3/4 cup chopped onion
1 1/2 teaspoons garlic minced
salt and pepper to taste
1 red bell pepper cut into 1/2 inch pieces
1 green bell pepper cut into 1/2 inch pieces
1 14.5 ounce can petite diced tomatoes
1 15 ounce can tomato sauce
1 14.5 ounce can beef broth
2 teaspoons Italian seasoning
2 cups cooked white rice
2 tablespoons chopped parsley
Heat the olive oil in a large pot over medium high heat. Add the ground beef and cook until browned, breaking up into smaller pieces with a spatula (approximately 5-6 minutes). Add the onion to the pot and cook for 4-5 minutes or until softened. Add the garlic and cook for 30 seconds. Season the beef and onion mixture with salt and pepper. Add the bell peppers to the pot and cook for 2-3 minutes. Add the tomatoes, tomato sauce, beef broth and Italian seasoning to the pot; bring to a simmer. Cook for 15-20 minutes or until peppers are tender. Stir in the rice and season the soup with salt and pepper to taste as desired. Sprinkle with parsley and serve.