February 17, 2026
What’s in this Week’s VEGGIE BOX: Carrots, broccoli, Fennel, oranges, Leeks, Mandarins and Parsley
Bread this week: Walnut OR Lavain your choice of one

Special Orders

Oranges Meyer Lemons Tango Mandarins
5# ~ $10.00 5# ~ $12.00 5# ~ $15.00
10# ~ $20.00 10# ~ $30.00
30# ~ $48.00 25# ~ $68.00
If you would like some citrus please let us know by 5pm Sunday February 22 for a February 24 delivery

!!NEW QUARTER!!!
Spring Quarter payment is due February 23rd
The new quarter begins February 25/ March 1 and ends May 14/18
~Please let us know if you DO OR DO NOT plan on continuing
~Please do not leave payments at drop sites
~Please let me know if you would like a PayPal invoice

This week on the farm
My favorite times at the farm of late is when it is just chock full of friends and family during a work day. Last week, as my mom was working on recovering from her successful surgery, my aunt and uncle were visiting for 5 full days. My aunt Peggy was an angel to us all, making lunches and dinners, making my mom tea, bringing her a blanket if it was chilly, and looking after my two boys. A gift that when given feels like the most beautiful thing in the world because the need is so real. While Peggy was care-taking my mom (and all of us) my dad’s brother Marty was outside pitching in however he could. He was up for anything, and would pop in and say “what needs to be done Al?” Or “how can I help Claire?” It was quite amazing as the jobs here are endless and quite physical. I would worry we were asking too much, but he just kept assuring me that he was great and off he went. I loved having them at the farm; the din of many people (especially family) makes my heart feel full. It feels like the farm is alive and happy with all the hands participating, the tables are full, the house is warm, the work is communal. These are my favorite moments on our farm, having Marty and Peggy be a part of that for a week made feel so full.  They headed back to Oregon and maybe on to the San Juan Islands where they reside over the weekend, and we had big shoes to fill to take care of my mom and keep on with the farm. Though having her recovering well has felt like such a relief, and the work we are mostly used to. Usually Monday’s mom and pop will be in Santa Rosa at the ranch, but mom needs to be close at the moment so they were home yesterday, which turned my lonely Monday around. Mondays are often very quiet, just me and Rogelio prepping for the CSA, him in the field and myself washing and packing the produce. Not yesterday though, the young lady who helps me with Otis and River brought her 7yo sister to the farm. She and Zoe are friends, so in the afternoon Zoe and Zach came on over to visit. So at our little family farm on what is usually a quiet Monday turned into mom in the house recovering, pop in the office working on taxes, Zach helping Eric work on the shower in the house, and best of all, Otis, Zoe, and Melly playing in the mud looking for worms. They were gleefully digging their trowels into a pile of mud near the shop and squealing each time they came across a long squishy earthworm. I spent those few hours washing carrots while those three progressed from screeching over earthworms to just straight playing in the mud - culminating in Otis flinging mud up into the air and trying to catch it as the older girls were doing. But of course Otis couldn’t catch it, so the mud would fly everywhere, in his hair and on his face. He also would lose his balance trying to catch the mud, so his little booty was covered in mud too, he would get up, look at his now muddy hands, and wipe them on the front of his jacket. Needless to say they were having the BEST rainy day, laughing and playing at the farm.  I;s these moments that I try to really focus on and enjoy. These moments are “the dream” when the work load isn’t too heavy and the farm is full of my favorite people running about playing, working, helping, or just being. It’s these moments that help to keep me on what at times feels like an impossible path - the joy on my little boys face as he throws mud into the air, laughing as it comes down and lands in his hair.  Have a great week ~ Ali
 

Fennel, Carrot, and Leek Gratin
Source: thekitchn
1 1/2 pounds fennel bulbs (about 2 large)
1 pound carrots (5 or 6)
1 large leek (about 8 ounces)
2 cloves garlic, divided
1 small bunch fresh thyme (about 12 sprigs)
3 ounces Parmesan cheese, divided, plus more for topping
1 1/2 cups heavy cream
6 tablespoons unsalted butter, divided
3 teaspoons kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/2 teaspoon grated nutmeg
1/4 teaspoon red pepper flakes
1 1/2 cups pecans
1 1/2 cups fresh sourdough breadcrumbs
Arrange a rack in the upper third of the oven and heat the oven to 400ºF. Prepare the following, adding each to the same extra- large bowl or extra-large pot as you complete it: Trim the fronds from 1 1/2 pounds fennel. Halve the bulbs lengthwise through the root. If the bulbs are large, halve each piece again. Thinly slice the fennel about 1/4-inch thick (about 4 cups). Peel and thinly slice 1 pound carrots on a slight diagonal (about 2 1/2 cups). Halve 1 large leek lengthwise and rinse between the layers to clean. Thinly slice the white and light green parts crosswise. Thinly slice 1 garlic clove and add it to the bowl; finely grate 1 garlic clove and reserve for the topping. Pick the leaves from 1 bunch fresh thyme until you have 2 tablespoons; add 1 tablespoon to the bowl and place the remaining 1 tablespoon in a medium bowl. Finely grate 3 ounces Parmesan cheese (about 1 1/2 cups); add 1 cup to the bowl and gently toss until combined; reserve the remaining cheese for the topping. Place 1 1/2 cups heavy cream, 4 tablespoons of the unsalted butter, 2 teaspoons of the kosher salt, 1/4 teaspoon of the black pepper, 1/2 teaspoon grated nutmeg, and 1/4 teaspoon red pepper flakes in a small saucepan over low heat. Cook, stirring, until the butter just melts, about 5 minutes. Pour the cream mixture over the fennel mixture and stir until the vegetables are coated. Transfer to a 9x13-inch or 3-quart baking dish and spread into an even layer. Cover the baking dish with aluminum foil. Bake for 20 minutes. Uncover and continue to bake until the fennel is tender and the top is beginning to darken, 25 to 30 minutes more. Meanwhile, prepare the topping. Coarsely chop 1 1/2 cups pecans and add it to the bowl with the thyme. Add 1 1/2 cups fresh sourdough breadcrumbs, the remaining 1 teaspoon kosher salt, and 1/4 teaspoon black pepper. Melt the remaining 2 tablespoons unsalted butter in the microwave or on the stovetop. Add the reserved grated garlic to the butter and stir to combine. Pour the garlic butter over the breadcrumb mixture and toss until evenly coated. Sprinkle half the remaining cheese on the gratin. Sprinkle all of the topping over the cheese, then sprinkle with the remaining cheese. Bake until the topping is deep golden-brown, 12 to 15 minutes more. Let rest 10 minutes before serving.

Flu Fighter Chicken Soup with Garlic and Star
Anise
Source: foodnetwork
One 4-pound chicken, rinsed and giblets discarded
2 cups 1/4-inch sliced carrots
2 cups 1/2-inch diced fennel
2 cups 1/2-inch diced onions

10 cloves garlic, peeled and trimmed
2 whole dried arbol chiles
2 whole star anise
One 2-inch piece ginger, peeled
1 1/2 cups broccoli florets
Salt and freshly ground black pepper
1/4 cup chopped fennel fronds
Place the chicken in a large pot with 14 cups water. Bring to a boil over high heat, then immediately reduce the heat to medium-low and simmer for 1 hour. Periodically skim off the foam and scum that floats to the top. Transfer the chicken to a platter to cool. Add the carrots, fennel, onion, garlic, chiles, star anise and ginger to the stock and simmer until the garlic is fork tender, 15 to 20 minutes. Shred the chicken breast and leg meat (about 4 cups total), and add back to the soup along with the broccoli. Simmer for 5 minutes, and season with salt and pepper. Remove the chiles and ginger, and then serve the soup garnished with fennel fronds.

Carrot Fennel Soup
Source: epicurious
2 medium fennel bulbs with fronds
1 pound carrots, quartered lengthwise
1 medium onion, quartered
1 garlic clove
5 tablespoons extra-virgin olive oil, divided
1/2 teaspoon sugar
2 1/2 cups reduced-sodium chicken broth
2 1/2 cups water
1 teaspoon fennel seeds
Preheat oven to 450°F with rack in lowest position. Chop enough fennel fronds to measure 1 tablespoon and reserve. Discard stalks and remaining fronds. Slice bulbs 1/4 inch thick and toss with carrots, onion, garlic, 3 tablespoons oil,sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread in a
4-sided sheet pan and roast, stirring occasionally, until browned and tender, 25 to 30 minutes. Blend half of vegetables in a blender with broth until very smooth. Transfer to a medium saucepan. Repeat with remaining vegetables and water. Thin to desired consistency with extra water and simmer 2 minutes. Season with salt and pepper. Meanwhile, finely grind fennel seeds in grinder and stir into remaining 2 tablespoons oil. Serve soup drizzled with fennel oil and sprinkled with reserved fronds.

Creamy Carrot and Orange Soup
Source:food.com
2 tablespoons butter
1 cup onion, chopped
1 lb carrot, peeled and sliced & cooked
2 cups chicken stock
1 ⁄ 2 cup fresh orange juice
salt and pepper
1 ⁄ 4 teaspoon ground nutmeg
4 tablespoons whipping cream or 4 tablespoons yogurt
grated orange rind (for garnish) Brown the onion in the butter until soft. Put onions carrots and chicken stock in a sauce pan. Add Orange juice, heat to meld the flavors. Puree in a food processor until very smooth season with salt& pepper and Return to saucepan and blend in the nutmeg. Bring to a boil stirring during cooking time. To serve top and swirl in two tbsp of cream (or yogurt).