October 30, 2018
What’s in this Week’s VEGGIE BOX: Cilantro, Mixed Peppers, Butternut Squash, Radishes, Beets, Cabbage and Chard
What’s in this Week’s FRUIT BOX: Apples, Persimmons and Pomegranates
Payment is due November 13th
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.
HOLIDAY GIFT CSA BOXES
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
The transplanting is almost finished; we are down to the flowers left to get into the ground. The CSA harvest went pretty fast yesterday, everyone knowing that in the afternoon all hands on deck to transplant the flowers. Ali usually doesn’t work Mondays and I asked for her help in the afternoon too. I usually make flower delivery to Davis offices on Monday, do my weekly work out swim, have lunch and do errands and come home late Monday afternoon. Well I skipped the swim, delivered flowers, had a nice lunch with an old friend that we share a birthday month together, but then came directly home and joined in the transplanting. My friend Leslie used to live in Winters and Davis in the early years, and then moved with her husband to Rhode Island. Well she came out to spend her birthday week in YOLO (you only live once) with us, so she is weeding in my garden and helped with the transplanting too. When we talked about getting together I more imagined taking trips the arboretum, or visiting a botanical garden together, but she came the week of transplanting and getting ready for this big shindig to celebrate the closing and completion of our easement. So no rendezvous to exotic places…this time. We worked until 6 transplanting snapdragons, calendulas, Iceland poppies, but not completing the other flowers waiting in the greenhouse to go out. The soil was nice an moist down under the surface, and it felt good to slide the little plugs of soil and roots into the dark rich ground. I was telling Leslie that this ground hasn’t been opened up since I can remember, so maybe 35 years, and the deer and turkeys, snakes, and all the other critters that call it home have enriched what feels like virgin soil. We have the fences up and the deer were watching us from the other side as we bent over and planted, hopefully accepting the change in their landscape. At the end of the day it felt good what we got done, and knew that we would be back at it again the following afternoon to hopefully finish getting the flowers in the ground, and the water started to really give the roots a good deep drink. In the middle of the night the wind started blowing, somehow the eves of the house really help to make the wind sound like a sad soulful howling, certainly enough to wake you up. I would wake multiple times during the night listening to the wind and could only think of the poor flower seedlings getting blown to death, asking the wind to blow itself out and be done. Jeff couldn’t sleep and got up at 3am worrying about the wind and the plants. At breakfast Ali said she too listen to the wind at 1am and had this detailed plan of using a 5 gallon bucket full of water and using a smaller bucket to water each plant individually. With the CSA pack morning, I couldn’t go over to see what the wind damage is, but Ali just returned from the “Back Ten” as I am writing and reported that we might lose some of the poppies but everything else is ok. We were going to transplant more this afternoon after the CSA boxes were out, but with the wind continuing we will move on to farm clean up for the “Celebration” instead, and hopefully tomorrow the wind will die down and we can finish the job.
We have about 100 folks coming on Thursday afternoon to join us in music, nibbling finger food and listening to us talk about the past 16 years of work that went into writing, re-writing, and re-re writing the easement document to preserve this land for farming-forever. It has been one of the harder, more complicated processes we have undertaken, and certainly the most rewarding decision we have ever made. It has brought many people together doing so really incredible work and it makes me tear up to see who is coming to join in this monumental moment. For those that cannot come, please know that we could not have gotten to this point without you…we thank you. Have a great week-and wish the wind away for us~Annie
Beet Cheddar and Apple Tarts
Thinly sliced beets add beautiful color to these small tarts, just the right size for appetizers. Use Store bought puff pastry for the rounds.
1 Sheet frozen puff pastry, thawed and cut into six 41/2 inch rounds
¾ cup shredded white cheddar (3 ounces)
1 small apple, cored and very thinly sliced
1 small beet, scrubbed, peeled and very thinly sliced
Coarse Salt and ground pepper
½ teaspoon fresh thyme leaves
Preheat oven to 400 degrees. Place pastry rounds on a parchment-lined baking sheet and prick all over with a fork. Divide half the cheese among pastry rounds. Top each with 2-3 apple slices. Tuck 2-3 beet slices among apple slices and top with remaining cheese. Season with salt and pepper and sprinkle with chopped thyme. Bake until pastry is golden brown and slightly puffed, 13-15 minutes. Serve warm or at room temperature.
Cabbage Soup with Beans
1 pound potatoes
1 tablespoon olive oil
2 cloves minced garlic
4 cups Chicken stock
Sauté chopped leeks and potatoes in olive oil until they start to soften. Add a few cloves of minced garlic and a pinch of crushed red pepper. Toss in half a head of chopped cabbage, a cup of cooked white beans and a few tablespoons of fresh thyme. Pour in enough chicken stock to cover, simmer 20 minutes or until cabbage is tender. Season with salt and pepper. Top with Parmesan cheese.
Warm Farro Salad with Roasted Squash,
1 1/2 cups uncooked farro
1 medium winter squash, peeled, seeds removed, and diced (approximately 2 cups)
2 tablespoons balsamic vinegar
1 tablespoon good-quality apple cider or white wine vinegar
1 tablespoon finely chopped shallot
1/4 cup olive oil
1/3 cup pecan halves, lightly toasted
1 Fuyu persimmon, diced small
1/4 cup chopped Italian parsley
3 ounces crumbled feta
1/3 cup pomegranate seeds (optional)
Salt and pepper to taste
Preheat the oven to 400°F.
In a medium saucepan combine farro with 3 cups of cold water and a pinch of salt. Bring to a boil, lower heat and simmer, uncovered, for 15 to 20 minutes or until tender.
Meanwhile, ready all other ingredients. The flavor of this salad is better when it is tossed with the dressing while the farro is still warm.
Toss the squash cubes in a little olive oil and coarse salt, then transfer to a parchment-lined baking sheet, in a single layer. Roast the squash in the oven for about 15 to 20 minutes until brown, caramelized, and tender, stopping once halfway through to slide a spatula under the squash and flip it gently and rotate the baking sheet so the squash cooks evenly.
In a small bowl, whisk together the vinegars, shallots, and a pinch of salt. In a steady, slow stream, whisk in the olive oil until blended. Season to taste with salt and pepper. Drain the cooked farro, then place the farro in a serving bowl along with cooked squash, pecans, persimmon, parsley, and pomegranate seeds (if using). Pour the dressing over and toss. Add the feta and season with salt and pepper to taste. Toss again gently. Serve over a bed of arugula if desired.
Delicata squash has a thin skin that’s edible and doesn’t have to be peeled. I think this salad is nice with peeled squash, but you can leave it unpeeled if you prefer. Serves 6 as a side. By Vanessa Barrington updated Aug 19, 2018
Sautéed Chard and Onions & Peppers
This is a one skillet dinner, I made this last night. A nice change from the heavier meals. I always start a with olive oil and a sliced onion.
2-3 cloves of garlic
1 bunch of chard, washed, stems cut off and sliced into ribbons 1 inch wide
1 bunch of red & green peppers, seeds removed and chopped into slices.
Tofu or chicken if you like some protein
I soaked the Tofu in some Teriyaki sauce, some hot sesame oil and some garlic salt before I put it into hot oil then cooked until brown on all sides, and set aside for later. Chop the onion in half and then thinly sliced, and put into a hot frying pan with olive oil after the tofu is done. Sauté a bit and then add your chopped peppers cooking until they are both nice and tender. At the end add your chard and only cook until tender, about 4-5 minutes at most. I added back the tofu and then topped with some cheese curd, put a lid on it while waiting for the rice to be done, and then served over rice.
A stir-in of cilantro and lime juice transforms plain cooked rice into a lively side that's an ideal accompaniment for Mexican main dishes
1 cup long grain white rice
1/2 cup fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon olive oil
1 garlic clove
In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice and 1/4 teaspoon salt; cover, and reduce to a simmer. Cook until water is absorbed and rice is just tender, 16 to 18 minutes. Meanwhile, in a blender, combine cilantro, lime juice, oil, garlic, and 2 tablespoons water; blend until smooth. Stir into cooked rice, and fluff with a fork.