March 31, 2020

What’s in this Week’s Box

 

 

VEGGIE BOX: Collards, Lettuce, Oranges, Asparagus, Carrots, Sorrel, and Beets.

 

 

VEGGIE Plants FOR Sale

The greenhouse is looking beautiful, full of tomatoes, peppers, eggplant, herbs and some flowers. If you would like to make a veggie plant order we are attaching the Plant Sale availability list so you can see what we have growing and you are welcome to make orders. Fill out the form and mail in with your check and we will add your Plant Order to the Tuesday April 21 and the Saturday April 25 deliveries.  If orders are in and plants are ready I would be happy to deliver them earlier.  Happy Gardening

 

 

This Week on The Farm

Before everything changed in the last few weeks, I spent one of my days off making myself a nook on the farm. I cleaned up all the sticks, the weeds, the overgrown plants and put in a couple chairs, some lights above and a little fire pit. It’s hidden from the rest of the farm, in a small corner that looks out through the willow tree and into my mom’s blooming garden. It has become my new favorite spots, I take my tea, my book and when time allows, I go out and sit. I enjoy the sound of the birds, the smell of the wisteria surrounding me, the wind in the willow and the afternoon sun coming through the garden, and for a short time hitting me before it sets behind the hills.

Despite the cold weather we’ve been having, I find myself sitting out there more and more, needing to escape the outside world. I believe in the last newsletter my mom mentioned that I was having a difficult time with everything that’s been going on. As the office person, I was getting the majority of the emails and phone calls from people who were scared and frantic to find a source of fresh food. I wasn’t able to escape the chaos that was happening in the world, and I found myself afraid that we wouldn’t be able to help everyone that needed it. I felt a lot of pressure and responsibility to help everyone that emailed and called, and an overwhelming sense of fear that I wouldn’t be able to. It took an emotional toll on me, and I had to let my family know what was going on. Of course they offered to help in any way they could, taking some of the emails and phone calls off my hands, which helped to an extent, but it took them away from the things they needed to be doing. The one thing that they all agreed on was that I needed to get out of the office, spend some time dealing with what I needed to, and then leave. So that’s what I did.

Some of you may have found that it has taken us a little longer to respond than normal to respond to emails, and I do apologize for that. I have been spending the morning in the office and then going out to the garden and pulling weeds, or spending a few hours washing oranges, just a calming action to clear my head. And when the work day ends I continue to sit outside in my nook, it helps me to forget the fear and chaos that has engulfed the world. I can forget for a little while everything that’s going on out there, and man does that feel good.

As many of you know and I hope that the newcomers will soon learn, my parents have huge hearts, and the community that they have built and that support us means everything to them, to us. It means so much to us that so many of you have reached out to make sure that we are doing okay, and taking care of ourselves, to let us know how much you appreciate what we are doing. Those emails are what make it all worth it, to know that the sacrifices we are making, and the work we are doing is being enjoyed and appreciated by the community we are a part of.

The first week that everything exploded the Sacramento Co-op ordered 25 cases of oranges, which for a little farm like us, is large. When my sister delivered them she texted the family and said “I’m not sure I have ever been as proud of what we are doing as now, dropping off these 25 boxes of oranges for people”. And it’s so true; it feels so good to be able to provide for people in this time of crisis, to know that this is what we can do. This is why my parents started doing this, 44 years ago, to be able to provide their community with good, fresh, healthy, organic produce. Sometimes when it gets hard, and when the hours get long, our backs hurt, we lose crops and struggle to stay afloat we question what we are doing it all for. And sometimes, as unfortunate as it is, it takes a bit of dark to be able to see the light, to be reminded of why we are doing this.

So thank you, for helping us remember, for reaching out and letting us know that we really are a community supported farm. I hope that you all have your own nooks during this time, a way to escape the darkness. Whether it be family, friends, books, or a garden full of weeds, it helps to bring a little light.  Stay Safe and have a great week. ~Claire

 

Fettuccine with Asparagus, Beet Green Pesto, and Poached Egg

This may sound weird, but I made this last week, and the entire family was raving about how good it was. Later in the week I made a chicken soup and added the left of Pesto. It was yummy!

Puréeing beet greens into pesto and tossing asparagus ribbons into fettuccine is a great way to incorporate healthy vegetables into pasta. A poached egg adds richness and protein to the dish

1/2 cup walnuts

1 1/2 cups (packed) chopped beet greens (from 1 bunch beets)

2 garlic cloves, crushed

1/4 cup (packed) parsley leaves

Finely grated zest of 1 lemon

3 teaspoons fresh lemon juice, divided

Kosher salt

3/4 teaspoon freshly ground black pepper, divided

Olive oil

2/3 cup grated Parmesan, plus more for serving

4 large eggs

3/4 pound fettuccine

1 bunch asparagus (about 1 pound), trimmed, shaved lengthwise into ribbons with a vegetable peeler

Heat a large skillet over medium and toast walnuts, shaking pan often, until fragrant, about 5 minutes. Transfer to a plate or bowl and let cool; reserve skillet. Pulse cooled walnuts, beet greens, garlic, parsley, lemon zest, 2 tsp. lemon juice, 3/4 tsp. salt, and 1/2 tsp. pepper in a food processor until finely chopped. With the motor running, slowly drizzle in 3/4 cup oil until a thick sauce forms. Add 2/3 cup Parmesan and pulse until well combined. You should have about 1 1/2 cups pesto. Bring a large pot of salted water to a very low simmer. The water should register 180°F on an instant-read thermometer. Set a large bowl of ice water near your work station. Crack eggs into 4 ramekins or small bowls. Transfer 1 egg to a fine-mesh strainer set over a medium bowl to drain slightly (this will help remove extra egg whites and give the poached eggs a more compact shape). Carefully lower egg in strainer into hot water until egg is completely submerged. Gently shake strainer and carefully shape egg with a slotted spoon until edges of egg white start to turn opaque, 30–60 seconds. Carefully release egg from strainer into water with slotted spoon. Cook egg, turning and shaping occasionally with slotted spoon, until egg white is opaque and firm and yolk is plump and jiggles slightly to the touch, 3–3 1/2 minutes more. Transfer egg using a slotted spoon to the ice bath. As the first egg cooks, repeat steps to poach remaining 3 eggs, but keep an eye on which egg went in first. Use a timer to avoid overcooking. Bring the pot of water to a boil and cook fettuccine, stirring occasionally, until al dente. Using tongs or a spider, transfer pasta to a colander to drain. Reserve pasta cooking liquid in pot and set aside 1 cup liquid for the pasta sauce. Heat 2 tablespoon oil in reserved skillet over medium-high. Add asparagus and sauté until warmed through, about 2 minutes. Add 1 cup pesto and 1/2 cup pasta cooking liquid; gently simmer, stirring occasionally, until thickened. Add fettuccine and simmer, tossing occasionally, until well combined. If sauce is too loose, continue to simmer; if it's too thick, add more pasta cooking liquid to loosen and stir vigorously to combine. Season with 1/2 teaspoon salt, remaining 1 teaspoon lemon juice, and remaining 1/4 teaspoon pepper. Meanwhile, return the pot of water to a very low simmer. Transfer eggs from ice bath to pot to reheat until warm, 30–60 seconds. Remove eggs using a slotted spoon and place on a plate rubbed with a little olive oil. Divide pasta among 4 plates and top with poached eggs and Parmesan. Do Ahead-Pesto can be made and stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months. YIELD Serves 4 JILL SANTOPIETRO EPICURIOUS APRIl2015 Cooks' Note: Kale, chard, or arugula can be substituted for beet greens if they are not available.

 

Sorrel Soup

I made this for lunch today, it was really good

4 scallions

2 medium grated potatoes

½ stick butter

4 cups chicken broth

2 large eggs

Salt

½ cup sorrel

½ cup heavy cream

Pinch of sugar

Cayenne pepper

In a large saucepan cook the scallions in 3 tablespoons of the butter over low heat, stirring frequently for about 10 minutes, or until the vegetables are softened. Add the washed trimmed sorrel and sauté until the sorrel is wilted set aside. Add grated potatoes and the stock, bring the liquid just to a boil, and simmer until potatoes are cooked minutes. Meanwhile, beat the eggs in a bowl with a pinch of salt. Heat the remaining tablespoons of butter in an 8 inch omelet pan over medium heat, add the eggs and lift up the edge in several places, tilting the pan, to allow the liquid to run underneath. Flip the omelet and cook it for 30 seconds or until slightly golden. Transfer to a cutting board. Puree the soup mixture in a food processor Stir in cream or milk to desired consistency; add sugar, and cayenne to taste heat over low heat until soup is heated through. Ladle into bowls, cut the omelet into ¼ inch ribbons and divide them among the bowls.

 

Sweet and Sour Stuffed Collard Rolls 2-7-12

1 dozen large collard leaves

Filling

2 tablespoons cooking oil

1 cup diced onion

3 cups deices turnips, you could use beets

3 cups deiced rutabagas, you could use potatoes

½ cup mushrooms sliced

1 teaspoon each basil, thyme and oregano

1 cup cooked lentils

1 cup cooked barley or rice

1 pound cooked lean ground sausage or beef

Salt and pepper to taste

Sweet and Sour sauce

2 tablespoons cooking oil

4 cloves garlic minced

2 cups deiced onion

4 cups tomatoes

2 tablespoons honey

2 tablespoon cider vinegar

2 cups tomato sauce

Was collard leaves and cut off stem ends. In a large Dutch oven steam leaves over boiling water until done. Set aside to cool.

Heat oil in Dutch oven and sauté onion, turnips, and rutabagas unit tender. Add mushrooms and herbs and cook briefly. Stir in cooked lentils and barley. Add salt and pepper to taste, and mix well. Remove to large bowl to cool. To make the sauce, cook garlic and onion in oil until golden. Add tomato, honey, vinegar and tomato sauce. And simmer for 15 minutes. Place ½ -1/3 cup filling mixture in each collard leaf. Roll into a bundle, tucking in sides while rolling. Layer in large Dutch oven and cover with sweet and sour sauce. Cover and bake in 350 oven until collard rolls are tender about 40-50 minutes. Serves 4-5

 

Orange Jelly Recipe

This is good in a sandwich with peanut butter, and thinned down as a glaze for chicken and it has been consistently delicious. It recalls a classic orange marmalade, only without all those bits of peel. It’s perfect for the person who likes the bright, familiar flavor of orange. What’s more, it’s refreshingly easy, as you begin with a half gallon of freshly squeezed orange juice.

5 cups of freshly squeezed orange juice

5 cups sugar

2 Packets of liquid pectin

Place your jars into your canning pot, fill with water and bring to a boil. Because this jelly is only processed for five minutes, you need to add this jar sterilization step.  Put your lids in a small pot and bring to a very gentle simmer (180 degrees) while you make the jam. In a large, non-reactive pot, combine the sugar and orange juice and bring them to a boil. Cook at a boil until they’re greatly reduced. Using an instant read thermometer, watch until the pot reaches 220 degrees (this is important. Skip this step and you’ll end up with orange syrup in place of your jelly). Add the liquid pectin and allow to boiling for an additional five minutes (the goal is to reach 220 degrees again and maintain it for at least three minutes). Pour the jelly into prepared jars. Wipe rims, apply lids and screw on bands. Process in a boiling water canner for five minutes. Yield: 4-5 Pints  It’s amazing with a dash of cinnamon or spiked with a few tablespoons of ginger juice. Want a mimosa flavored jelly? Replace some of the juice with some champagne (or white wine, if you don’t want to open a bottle of bubbly just for jelly making). Steep some chai spices in your orange juice for an earthy bite.. By Marisa on March 15, 2010 in jams, jellies, marmalades