Monday, July 18, 2016

CSA basket: Week of 7/18

Happy mid-season!

Expect the following in this week's basket:
Lettuce, basil, parsley, tomatoes, peppers, eggplant, squash or cucumbers, green beans, cabbage or kale, radicchio or frisee, garlic

Monday, July 11, 2016

CSA basket: Week of 7/11

Expect the following in this week's basket:
Lettuce, frisee, chard, basil, parsley, eggplant, peppers, garlic, carrots, green beans, squash or cucumber

We're handing off some garlic early this year. It was harvested 2 weeks earlier than normal (remember that mild winter?) and we are giving you some heads before they are completely dry. That just means it's a bit harder to pull the cloves apart from the heads. But we are so proud of how big the bulbs are and are anxious to share.

Sunday, July 3, 2016

CSA basket: Week of July 4

This is when we turn the corner on vegetable production! Summer solstice has passed and summer is here. We harvested the biggest heads of garlic we have ever grown, the onions are bulbing up, beets and carrots are ready, and the greens keep getting bigger and more nutritious. Oh, and sweet green beans and tomatoes are on their way.

Expect the following in this week's basket:
Green beans (hopefully), lettuce, arugula, chard, kale, cilantro, parsley, basil, beets or carrots, garlic, scallions or baby onions, endive or cabbage.

Recipe for pestos

Pestos (not sure this is ever written in the plural) are a good way to turn herbs and greens into raw, nutritious foods.

The basics: something green + some protein + something sweet (just a touch) + something salty + something acidic + something oily + (optional) something spicy

The preparation is as simple as can be: Whirl everything together in a food processor. Usually I first whirl the greens, proteins and garlic or chili together; then add the oil; then add the parmesan and salt and acid. Then I add more oil to get to the perfect consistency (which is not-too-runny; not-too-thick; spreadable, but not soaking through; oily, but not too oily).

Here are our favorite pesto combinations:
Fennel fronds + slivered almonds + honey + parmesan + lemon juice + olive oil + garlic clove
Garlic scape + roasted pepitas + honey + parmesan + lemon juice+ olive oil
Cilantro + cashews + honey + parmesan + lime juice + olive oil + 1 hot chili
Basil + walnuts + honey + parmesan + lemon juice + olive oil + garlic clove

We've even made arugula pesto, kale pesto and turnip green pesto. The consistency is not as pleasing as the others, but they still are delicious, and if mixed with pasta or put on a pizza, you definitely don't notice.

Recipe w/ cilantro

Cilantro. You either love it or you hate it.

We love it. It's on top of almost everything we make all summer long; great with fish and meats; fresh in salads; necessary for tacos... and our favorite way to use it is as a sauce or chutney.

Ingredients: Cilantro (leaves and tender sprigs), scallions or white onion, mint (fresh), lime juice or white wine vinegar or rice vinegar (some acid), hot chilis or peppers (if you like spice), dash of sugar or honey, salt

Preparing: Whirl everything together in a food processor. In general our ratio is 2 parts cilantro to 1/2 part scallion or onion to 1/2 part mint (sometimes adding more mint). If the sauce/chutney is too thick for your liking, add some water (others might add a bland-tasting oil, too). If it's garlic season, consider adding a clove or two.

Eating: I dip my sourdough bread in this. We baste ribs, fish and steaks with this. I drizzle it on tacos or use it as a soup garnish. We mix it in eggs for omelettes.

Dish history: We love cilantro (see above). And when you plant cilantro, there comes a day when it all wants to bolt and start to develop its flowers/seeds. We have no other choice but to give big bundles of it in our CSA baskets and to harvest the rest for sauces.

Here are a few links to similar recipes for inspiration:
and here.

Monday, June 27, 2016

CSA basket: Week of 6/27

We see a few cherry tomatoes ripening and green beans growing. Summer's here...

Expect the following in this week's basket:
Lettuce, arugula, collards, kale, kohlrabi, peas, fennel, scallions, turnips, basil, parsley, cilantro

Monday, June 20, 2016

CSA basket: Week of 6/20

Happy summer solstice.

The garden is loving these long, warm days. But it is also wishing for some rain. Wish with us! 

Also: Yoga on the farm begins this Friday! Relax and renew on the farm when you pick up your CSA basket with yoga instructor, Krystal Ford. Classes are from 5-6pm on Tuesdays and Fridays. Childcare available.
Pea break

Expect the following in this week's basket:
Sugar snap peas, shelling peas, lettuce, arugula, tatsoi cabbage or collards, chard, fennel, Thai basil, parsley, cilantro, radish or salad turnip

Fresh note: Eat your shelling peas as soon as you can! If you don't plan on eating them within 2 days, shell them and freeze them for optimal sweetness. Store your sugar snap peas in a closed plastic bag. Store your greens in a breathable plastic bag. And don't throw away those fennel fronds... make fennel frond pesto (recipe here).

Monday, June 13, 2016

CSA basket: Week of 6/13

We've got a good one; expect the following in this week's basket:
Lettuce, bok choy, tatsoi cabbage or collards, kale or chard, arugula, garlic scapes, radish, salad or baking turnips, cilantro, parsley

Enjoy those scapes... it's the only time in the season we'll get them. They are the flower stem of the garlic plant that we have to break off so the garlic bulb starts to grow underground. The scape is crunchy with a mild garlic flavor and can be eaten raw or cooked.

Coming next week... peas!

Tuesday, June 7, 2016

CSA basket: Week of 6/6

The greens are looking good this week. We like to make them in a veggie pasta, add them to omelets, saute them for a savory pie or empanada filling, or chop them up raw for a salad or taco toppings.

Spring taco w/ lots of greens
On another note... We are happy to collect your food scraps, yard waste, coffee grounds, egg shells, etc. so that we can make compost! For the past five years we have hosted a "compost collective" here on the farm. We supply you with a clean bucket; you take it home with you, filling it all week with anything organic (meaning, anything that will decompose; i.e., it doesn't have to be organic-with-a-big-"O"). When you pick-up your CSA basket, you can exchange your full (or half-full, or barely-full... best thing is to bring it weekly) bucket for a clean one. Learn a bit more here.

Expect the following in this week's basket:
Lettuce mix, lettuce, chard, collards, spinach, arugula or kale, radishes, scallions/green onions, chives, tatsoi cabbage (maybe)

Healthy collards
Healthy chard