March 14, 2018

What’s in the box this week?

Standard Shares include

  • Tokyo Turnips - For delicious turnips with miso: Stir together 3 tbsp white miso and 2 tbsp butter.  Discard turnip stems and coarsely chop leaves. Halve 3 lbs small turnips (leave whole if tiny) and put in a 12-inch heavy skillet along with 1 ⅓ cups water, 2 tbsp mirin (Japanese sweet rice wine), 1 tbsp butter, and 1/8 teaspoon salt. Bring to a boil over medium-high heat, then boil, covered, 10 minutes.  Add greens by handfuls, turning and stirring with tongs and adding more as volume in skillet reduces. Cover and cook 1 minute. Uncover and continue boiling, stirring occasionally, until turnips are tender and liquid is reduced to a glaze, about 5 minutes. Stir in miso butter and cook 1 minute.

  • Purple Carrots - Cut off the tops, and keep the carrots in a sealed plastic bag in the crisper for up to two weeks. If they become limp, refresh them in a bowl of ice water.

  • Beets - To prevent unwieldy peeling and stains: Drag the peeler or edge of a spoon towards you instead of away.

  • Bloomsdale Spinach - Make some minty spinach dip for your next party! Cook 1 bu spinach (trimmed) in a pot of boiling salted water until wilted, about 30 seconds; drain and run under cold water. Drain well, squeeze out as much liquid as possible, and finely chop. Mix spinach with 1 thinly sliced scallion, ¾ c sour cream, and 2 tbsp chopped fresh mint; season with salt and freshly ground black pepper. Let sit at room temperature at least 15 minutes. Serve with crudités or pita chips.

  • Green Garlic - The star of this week’s recipe!

  • Leeks - Hippocrates, the ancient Greek physician and ‘father of medicine’, prescribed the leek as a cure for nosebleeds.

  • Watermelon Radishes - They should be stored in the fridge or a cool place, and unlike other radishes, winter radishes store well for at least a month. Also, you don’t have to use the entire radish at once — partially used roots will store for several days in a plastic bag or reusable container in the refrigerator.

Egg Shares include eggs from our certified organic, pasture-raised, happy hens.


Vegetable Forecast

Green Cabbage, Beets, Green Garlic, Bloomsdale Spinach, Watermelon Radishes, Leeks, Purple Carrots



Saffron Risotto with Spring Onion and Green Garlic (Serves 4-6)  What better way to brighten up these rainy days than with a burst of beautiful color? The powers of stunning saffron and green garlic combine to make this risotto pop with technicolor brightness and spring flavor… Thank you to The New York Times for the recipe!


  • About 7 cups chicken stock or vegetable stock

  • 2 tablespoons extra virgin olive oil

  • ½ cup finely chopped spring onion or leek

  • ⅔ cup finely chopped green garlic(about 2 bulbs)

  • Salt, preferably kosher salt, to taste

  • 1 ½ cups arborio or carnaroli rice

  • Generous pinch of saffron threads

  • ½ cup dry white wine, such as pinot grigio or sauvignon blanc

  • Freshly ground pepper

  • ½ cup freshly grated Parmesan


Put the stock or broth into a saucepan, and bring it to a simmer over low heat with a ladle nearby. Make sure that the broth is well seasoned.

Heat the olive oil over medium heat in a wide, heavy nonstick skillet or saucepan. Add the spring onion, green garlic and 1/2 teaspoon salt, and cook gently until it is just tender, about three minutes. Do not brown.

Add the rice, and stir just until the grains separate and begin to crackle. Rub the saffron between your thumb and fingers, and stir into the rice. Add the wine, stirring until it has been absorbed. Begin adding the simmering stock, a couple of ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice and should be bubbling, not too slowly nor too quickly. Cook, stirring often, until the stock is just about absorbed. Add another ladleful or two of the stock. Continue to cook in this fashion, adding more stock when the rice is almost dry and stirring. When the rice is just tender all the way through but still chewy, in 20 to 25 minutes, it is done. Taste, and adjust seasoning.

Add another ladleful of stock to the rice. Stir in the Parmesan, and remove from the heat. The mixture should be creamy. Serve right away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than lumping into a mound.

Advance preparation: You can begin several hours before serving. Proceed with the recipe, cooking halfway through step 3 — that is, for about 15 minutes. The rice should still be hard when you remove it from the heat, and there should be no liquid in the pan. Spread an even layer in the pan, and keep it away from the heat until you resume cooking. If the pan is not wide enough for you to spread the rice in a thin layer, transfer it to a sheet pan. Fifteen minutes before serving, bring the remaining stock back to a simmer, and reheat the rice. Resume cooking as instructed.


Pic of the Week:

 Welcome back! Happy to see this couple show up two weeks ago in one of the owl boxes in one of our hedgerows. Bon Appetit!

Welcome back! Happy to see this couple show up two weeks ago in one of the owl boxes in one of our hedgerows. Bon Appetit!

March 7, 2018

What’s in the box this week?

Standard Shares include

  • Tokyo Turnips - A delicious addition to any miso soup.  Slice thinly and leave the greens on!

  • Purple Carrots - The star of this week’s recipe!

  • Beets - If sliced beets come into contact with water they release the juice that contains the red pigment, a lot of nutrients and flavor. So the best way to preserve the flavor and nutritional value of beets is to cook them with their skin intact and then slice them after they’ve been cooked. If you do wish to cook sliced beets, the best way to do it is to roast them in the oven.

  • Bloomsdale Spinach - One of so-called “Dirty Dozen” - foods that retain residual pesticides - it’s better to eat organic spinach from someone you trust whenever possible!

  • Green Garlic - The easiest way to think about green garlic is that it's baby garlic. It has a long green top that looks a bit like scallions, sometimes a tiny bulb at the end, and it may even be tinged with a bit of pink. Green garlic is more mellow and less spicy in flavor then regular garlic, and can be used raw or cooked like scallions. It's usually harvested in the spring.

  • Leeks - Fry up some leeks with brussels sprouts and bacon for a yummy sauté!

  • Cherry Radishes - This buttered radishes and leeks recipe will have you rethinking your go-to vegetable side dishes. Shake that green-salad rut!  Heat 1 tbsp olive oil and 1 tbsp unsalted butter in a large skillet over medium heat. Add 3 scallions or spring onions (cut into 2-in pieces) and cook until golden, about 3 minutes. Add ¼ lb quartered radishes and cook another minute. Remove the scallions and radishes from the pan and set aside.  Add 3 leeks (white and light green parts only cleaned and thinly sliced crosswise), ½ c chicken or veg broth, ¼ tsp Kosher salt, and 1 tsp lemon juice and cook, stirring occasionally, until the leeks are softened, about 5 minutes. Add 2 tbsp fresh chopped parsley, scallions, and radishes and toss well.  Enjoy!

Egg Shares include eggs from our certified organic, pasture-raised, happy hens.


Vegetable Forecast

Tokyo Turnips, Beets, Green Garlic, Bloomsdale Spinach, Watermelon Radishes, Leeks, Purple Carrots



Purple Slaw with Turmeric Orange Vinaigrette (Serve as a side dish) The folks from blog Brooklyn Supper offer up this recipe as “a fitting way to bridge winter and spring. A selection of deep purple winter vegetables – bitter radicchio, sweet purple cabbage, and buttery purple carrots – are tossed with a vivid, robust turmeric, orange, and cider vinaigrette… Like most slaws, this one improves overnight, though the turmeric renders the once pale apple matchsticks orange. If presentation is important, add the apples just before serving. In this slaw, radicchio lends an undertone of complexity and serves as a counterpoint to the sweetness of the other vegetables. If radicchio feels too complex, feel free to omit and reduce maple syrup by half.”

For the Vinaigrette

  • 2 tablespoons minced shallot

  • 1 teaspoon orange zest plus 2 tablespoons juice

  • 2 tablespoons apple cider vinegar

  • 2 tablespoons maple syrup

  • 2- inch section fresh turmeric, peeled and finely grated

  • 1/4 teaspoon sea salt, plus more to taste

  • 1/4 teaspoon ground cayenne pepper

  • 1/4 teaspoon freshly ground black pepper

  • 3 tablespoons extra virgin olive oil

For the Purple Slaw

  • 3 cups red cabbage ribbons (about 1/3 a head)

  • 2 cups radicchio ribbons (about 1/2 a medium head)

  • 2 cups purple carrot matchsticks (about 3 medium carrots)

  • sea salt

  • 2 cups apple matchsticks (1 large apple)

  • 1 orange, peeled and cut into segments

  • 1/4 cup minced green onion


To make vinaigrette, whisk to combine shallot, orange zest and juice, apple cider vinegar, maple syrup, grated turmeric, sea salt, and spices. Whisking constantly, slowly add olive oil until mixture is pale and emulsified.

To assemble slaw, toss to combine cabbage, radicchio, and carrots with vinaigrette. Add sea salt to taste. Slaw will keep well sealed in the fridge for 3 days.

Before serving, add sea salt to taste, and toss in apple matchsticks, orange segments, and green onions.


Pic of the Week:

 So happy to see these sheep and guardian llama in our old 4.5ac almond orchard. 🙏 Christian at  Perennial Grazing Collective

So happy to see these sheep and guardian llama in our old 4.5ac almond orchard. 🙏 Christian at Perennial Grazing Collective

February 28, 2018

What’s in the box this week?

Standard Shares include

  • Tokyo Turnips - Use baby turnips within a few days; larger turnips and rutabagas will keep a little longer, some up to several weeks.  But, use those greens asap!

  • Purple Carrots - One study found that, compared to orange carrots, purple carrots contain twice the amount of alpha and beta carotene, which the body converts into vitamin A. Vitamin A has multiple functions: it is important for growth and development, for the maintenance of the immune system, and good vision.

  • Brussels Sprouts - Although native to the Mediterranean region with other cabbage species, Brussels sprouts first appeared in northern Europe during the fifth century, later being cultivated in the thirteenth century near Brussels from which they derived their name.

  • Bloomsdale Spinach - Perfect in a white bean soup!

  • Leeks - For braised leeks: Trim 3-4 large leeks of the dark green tops, leaving only the white and light green parts. Halve them lengthwise, leaving the root end intact. Place in a large bowl of water and swish around to remove dirt from the layers. Leave in the water for up to 15 minutes, then remove and drain on paper towels. Heat a 12-inch skillet that has a lid over medium high heat (See note). Add two tablespoons of butter. When melted, sprinkle ½ tsp  sugar, ¼ teaspoon of salt and pepper evenly over the bottom of the skillet. Add the leeks, cut side down in a single layer. Cook until getting golden brown and caramelized, about 5 minutes. Add ¼ c white wine, ¼ c chicken (or veg) broth and 1 tsp fresh thyme. Reduce heat to low, cover and simmer for 10-15 minutes. Leeks are done when easily pierced with a knife. Remove leeks from pan and cover. simmer remaining liquid over medium high heat until thickened, 1-2 minutes. stir in 1 tablespoon of butter and 1 tsp lemon juice. Taste sauce and add salt and pepper if needed. Spoon sauce over leeks and serve.

  • Cherry Radishes - The star of this week’s recipe!

Egg Shares include eggs from our certified organic, pasture-raised, happy hens.


Vegetable Forecast

Tokyo Turnips, Beets, Green Garlic, Bloomsdale Spinach, Cherry Radishes, Leeks, Purple Carrots 



Barley Risotto with Swiss Chard, Radishes, and Preserved Lemon (Serves 4) The folks from say, “a mix of chard and sorrel is delicious. And mature spinach or...beet greens (both are closely related to chard) work beautifully.”  This hearty dish will get you through our current cold snap feeling cozy and well-fed!

  • 5 cups chicken or veg broth
  • 2 tbsp extra-virgin olive oil
  • 1 cup pearl barley, rinsed and drained
  • 8 to 10 small radishes, trimmed
  • 1 bunch swiss chard, stems removed and leaves torn into large pieces (about 6 cups)
  • 1 preserved lemon from jar of Preserved Lemons, thinly sliced and seeds removed
  • Coarse salt
  • 1/4 cup fresh dill, coarsely chopped
  • 8 large fresh mint leaves, torn

Bring broth to a simmer in a small saucepan over medium heat. Remove from heat; cover to keep warm. Heat oil in a medium pot over medium heat. Add barley and stir to coat until toasted, about 2 minutes. Add 2 cups broth and bring to a boil. Reduce heat. Simmer, stirring frequently, until broth is mostly absorbed, about 5 minutes.

Add radishes and remaining 3 cups broth, 1/2 cup at a time, letting each addition be absorbed before adding more, and simmer, stirring frequently, until barley is tender and creamy, about 30 minutes. Add chard and cook, stirring, until wilted, about 5 minutes. Stir in lemon and season with salt. Remove from heat and stir in herbs. Serve warm or at room temperature.



Pic of the Week:

 Cultivating spinach, beets, carrots, and arugula in the cold wind!  #electrictractor

Cultivating spinach, beets, carrots, and arugula in the cold wind! #electrictractor

February 20, 2018

What’s in the box this week?

Standard Shares include

  • Tokyo Turnips - For miso-glazed turnips: Combine 1 lb small turnips (trimmed, scrubbed, cut into 1” wedges), 2 tbsp white miso, 2 tbsp unsalted butter, and 1 tsp sugar in a medium skillet, then add water just to cover vegetables. Season with Kosher salt and freshly ground pepper.  Bring to a boil over medium-high heat and cook turnips, turning occasionally, until they are tender and liquid is evaporated, 15–20 minutes.  Once all the liquid has cooked off, keep cooking turnips, tossing occasionally, until they are golden brown and caramelized and the sauce thickens and glazes the vegetables, about 5 minutes longer.  Add 2 tbsp fresh lemon juice and a splash of water to pan and swirl to coat turnips. Season with salt and pepper.

  • Purple Carrots - Fresh young carrots aren’t likely to have bitter skin, so leave the peeler in the drawer and just give them a good scrub to get the dirt off before cooking.

  • Green Cabbage - Cabbage Caesar: Before doing anything, rub the bowl with a garlic clove; add an egg yolk, a few chopped anchovies, 1/2 cup freshly grated Parmesan, juice of 1 lemon, 6 tbsp olive oil, salt and pepper. Whisk to combine; add the cabbage (any kind), and toss.

  • Bloomsdale Spinach - The star of this week’s recipe!

  • Leeks - You can use the whole thing - the dark green portion is usually often because it has a tough texture, but it can be sautéed, or more commonly added to stock for flavor.

  • Cherry Radishes - Most people don’t really get excited about radishes, but that’s just because they’ve never eaten them served on top of a piece of buttered bread with salt. This simple meal ― made famous by the French ― is a revelation and makes it clear just how great this peppery root vegetable can be.

Egg Shares include eggs from our certified organic, pasture-raised, happy hens.


Vegetable Forecast

Tokyo Turnips, Brussels sprouts, Bloomsdale Spinach, Cherry Radishes, Leeks, Purple Carrots 



Spiced Spinach with Walnuts  (Serves 6) Heidi from 101 Cookbooks says, “Simply stated, this is a spinach recipe you should try. It's an adaptable dish that downshifts seamlessly from main attraction to supporting role depending on the quantity of leftovers at hand. The jist: a hot pan filled with all manner of things that work well with spinach - toasted walnuts, shredded mint, lemon, a host of spices, and a good amount of leeks that are cooked until silky tender. Loaded with spinach greens and healthful spices like turmeric and cumin - this is the sort of preparation I favor, in part, because it adds such a nutritional punch to my day while still being interesting, satisfying, and easy to pull together.

  • 3 tablespoons sunflower oil, ghee, or clarified butter
  • 3/4 teaspoon fine grain sea salt
  • 4 large leeks, trimmed & thinly sliced
  • 3/4 teaspoon chile flakes, or more to taste
  • 3/4 teaspoon cumin seeds, lightly crushed
  • 1/4 teaspoon ground turmeric
  • 3/4 teaspoon dried oregano
  • 40 fresh mint leaves
  • 4-5 massive handfuls of spinach, very roughly chopped
  • 1 lemon, cut into wedges
  • 1/2 cup walnuts, toasted
  • 1/2 cup crumbled feta, fresh ricotta, or fresh paneer

In a large skillet or pot heat the oil over medium-high heat. Stir in the salt and leeks, and cook until tender - just barely starting to brown, about 7-10 minutes. Stir in the chile flakes, cumin seeds, turmeric, and oregano, and cook for another 30 seconds or so. Add the mint leaves and the spinach, in batches if needed, stirring constantly. Cook until the spinach begins to wilt, and brightens - just a minute or so. Squeeze the juice of one of the lemon wedges into the spinach, stir well, taste, and adjust with more salt if necessary. Serve topped with the walnuts and crumbled cheese.


Pic of the Week:

 Surprised at just how many groups of bats are streaming out of our little bat box here up high on the border of our vegetable field. Each of these furry critters can consume thousands of pests every night! Truly, the ecology of even our small farm is mind-boggling and awesome.

Surprised at just how many groups of bats are streaming out of our little bat box here up high on the border of our vegetable field. Each of these furry critters can consume thousands of pests every night! Truly, the ecology of even our small farm is mind-boggling and awesome.

February 13, 2018

What’s in the box this week?

Standard Shares include

  • Tokyo Turnips - These turnips can be pickled, roasted, sautéed, or boiled in soups. You can use them as a garnish or serve them alongside poached or grilled whole fish or roasted meat. Served raw, Tokyo turnips are good with a vegetable dip or you can throw them into a salad sliced or whole.

  • Purple Carrots - Mix olive oil with thyme leaves and salt. Coat carrots with the mixture.  Roast at 350°F for about 20 minutes, until the carrots are soft.

  • Savoy Cabbage - For roasted savoy, preheat the oven to 400°F and grease a rimmed baking sheet.  Cut the cabbage into quarters vertically and carve out the core. Cut each quarter in two lengthwise, and slice crosswise thinly.  Place the cabbage on the prepared baking sheet. Drizzle with olive oil, sprinkle with salt, and toss to coat.  Insert in the oven and bake for 15 minutes, stirring halfway through, until cooked through and golden brown in places.  Sprinkle with black pepper, dress with a touch of lemon juice, and serve.

  • Lacinato Kale - For slow cooked kale, Heat a large saucepan over medium heat. Heat ¼ cup extra-virgin olive oil until it begins to shimmer, then add 1 whole sprig rosemary and 1 large sliced red onion. Turn the flame to low and stir the mixture to combine, then allow it to cook a few minutes undisturbed. Add 5-10 cloves smashed garlic, season with ⅛ - ½ tsp dried hot red pepper flakes and a few pinches of sea salt and freshly ground pepper, and stir, cooking for another 3 to 4 minutes.  Add 1 lb de-ribbed kale, stir to combine, and cook, stirring often to avoid burning the kale. Instead, it should turn a deep green. After about 30 minutes, raise the heat to medium and allow the edges to crisp slightly.  Discard the rosemary sprig and serve with a sprinkling of sea salt and freshly cracked pepper, to taste.

  • Celeriac with Tops - Pretty as the stalks are, be sure to cut them off and store them separately when you get the celery root home - both the root and the celery will last longer that way. Since celery root is a root vegetable, it stores well and for an amazingly long time if it is kept cool. Having spent most of its life underground, it also enjoys the dark. Kept loosely wrapped in plastic in the fridge it will last up to several weeks—even longer if it was freshly harvested.  Importantly, don't peel celery root to store it—the peeled vegetables will oxidize and turn brown. Don't wash it either. If it has dirt clinging to the peel (it often does) brush off what you can, then store the root loosely wrapped in plastic to keep the dirt contained. As with all root vegetables, bits of dirt clinging to it will actually help the celery root stay fresh longer.

  • Red Radishes - The star of this week’s recipe!

  • Brussels Sprouts - Store unwashed brussels sprouts in an airtight container in the refrigerator. Use within three or four days.

Egg Shares include eggs from our certified organic, pasture-raised, happy hens.


Vegetable Forecast

Green cabbage, kale, chard, beets, turnips, radishes, spinach, and mixed herbs



Avocado Salad with Radishes (Serves 4-6) Crisp celery or celeriac and radishes are lightly pickled in lemon juice in this salad, which is especially great for balancing out heavy meaty meals.  Thank you Saveur for this simple, delicious recipe!

  • 6 stalks celery, cut into 1⁄4-inch-thick slices, leaves reserved OR 2 celeriac, peeled and sliced thinly with a mandoline

  • 2 radishes, thinly sliced

  • Kosher salt and freshly ground black pepper

  • 1⁄2 cup fresh lemon juice

  • 3 tbsp. vegetable oil

  • 2 avocados, halved, pitted, and peeled

  • 1⁄2 cup kalamata olives, pitted

In a medium bowl of ice water, soak the sliced celery (or celeriac) and radishes for 10 minutes. Drain and return the vegetables to the bowl and season with salt and pepper. Pour the lemon juice over the vegetables and toss to combine. Let the vegetables stand for 10 minutes to marinate in the juice.

Add the oil to the vegetables and toss to coat. Cut each avocado half into 4 wedges and then gently toss with the celery (or celeriac) and radishes. Transfer the salad to a platter and sprinkle with the olives and celery leaves before serving.


Pic of the Week:

 Alexander grabbing the last bit of the weekend harvest.

Alexander grabbing the last bit of the weekend harvest.

February 6, 2018

What’s in the box this week?

Standard Shares include

  • Tokyo Turnips - Steamed these are nearly a delicacy! Choose turnips of equal size and wash them thoroughly under running water or soak them until any grit or sand falls away. You don’t need to remove the greens; you can actually use them as a bed for steaming.  Spread the turnips with greens attached on a steamer rack over boiling water, cover and cook until just barely tender, about 3 to 6 minutes depending upon the size of the turnips. (Choose turnips of equal size for even steaming of the bunch.)  When tender, drain the turnips and greens on a kitchen towel and serve with a side dish of salt or butter or pepper, or all three. Steaming turnips of any type will bring out the best flavor.

  • Purple Carrots - Make some delicious caramelized spiced carrots… Preheat oven to 375°F. Whisk 1/4 cup water, 1 cup pomegranate molasses, ¼ cup melted butter, ¼ cup finely grated peeled fresh ginger, 1 tsp ground cumin, 1/2 tsp ground cardamom, ¼ tsp ground nutmeg, and ¼ tsp cayenne in large bowl to blend. Add 4.5 lbs carrots (peeled, stems trimmed to ½ in) to pomegranate mixture and toss to coat. Divide carrots between 2 large rimmed baking sheets. Roast until carrots are tender and liquids are reduced to glaze, stirring twice and mixing in water by tablespoonfuls if needed to prevent burning, about 55 minutes. Season with salt and pepper. (Can be made 4 hours ahead. Let stand at room temperature. Rewarm in 375°F oven 10 minutes before serving.)  Transfer carrots to platter. Sprinkle ¾ cup pomegranate seeds, ¾ cup toasted pine nuts, ¼ cup thinly sliced fresh basil leaves and mint, respectively, over carrots and serve.

  • Savoy Cabbage - The star of this week’s recipe!

  • Loose Spinach - A perfect filling for your quesadillas!

  • Celeriac with Tops - Like all root vegetables, celery root is quite flexible, taking well to roasting, braising, or simmering.  Celery root needs to be peeled, and be aggressive when you do it. Remove all of the slightly hairy brown exterior to reveal the creamy, solid flesh inside. I'm not kidding. Seriously, peel or cut off all the brown stuff before jumping into prepping any recipe. That fibrous peel is not fun to bite into.  Celeriac's leaves and stalks are edible and can be used to flavor soup stocks, but use sparingly as they are more potent than common celery. The leaves can also by thinly sliced and used in place of celery leaves or parsley.

  • Red Radishes - Eat your radishes with a creamy ricotta dip! Place 1 cup ricotta (preferably fresh) in a small bowl, drizzle with 1 tablespoon extra-virgin olive oil, and sprinkle with 1/8 teaspoon each kosher salt and black pepper.  Serve with 2 bunches trimmed radishes.

  • Brussels Sprouts -  In common names and misspelling, they may also be called brussels sprouts, Brussel sprouts, or brussel sprouts.

Egg Shares include eggs from our certified organic, pasture-raised, happy hens.


Vegetable Forecast

Tokyo Turnips, Brussels, Savoy Cabbage, Lacinato Kale, Red Radishes, Celeriac with Tops, Purple Carrots



Winter Slaw with Farro (Serves 6-8)  Upend the trendy grain salad by maximizing the greens!  This fantastic seasonal recipe is from Deb Perelman’s newest book, Smitten Kitchen Every Day.  Sub with any of your favorite dried fruits or salty cheeses as you make the recipe your own….

  • 1/2 cup (100g) finely diced dried apricots
  • 1/4 cup (60ml) white wine vinegar, plus more to taste
  • 1 small-medium (2 pounds or a bit less than 1kg) head green savoy cabbage
  • 1 1/3 cups (145g) cooked farro, cooled (from about 3/4 cup uncooked)
  • 1/3 cup (45g) roughly chopped roasted almonds
  • 2 ounces (55g) Parmesan, thinly shaved on a grater with a vegetable peeler
  • 3 tablespoons (45ml) olive oil, plus more to taste
  • 1/2 teaspoon kosher salt, plus more to taste
  • Freshly ground black pepper

Place the apricots in a small bowl with the vinegar, and set aside while preparing the other ingredients.

Cut the cabbage in half, and remove the core (and eat the core as a crunchy snack); then cut the halves again so you have quarters. With a mandolin or a knife, slice the cabbage into very thin ribbons. You’ll have about 12 cups total, which will seem ridiculous, but it will wilt down with dressing on it. Pile it into your largest bowl.

Add to the bowl the apricots and their vinegar, the farro, almonds, and most of the Parmesan, plus the olive oil, salt, and a good helping of freshly ground pepper. Toss to combine, and try to give it 15 minutes to let the ingredients settle a little before making seasoning adjustments; then add more vinegar, Parmesan, oil, salt, and pepper to taste. Perelman emphasizes this: "With so few ingredients and most of them fairly mildly flavored, you cannot skimp on seasoning or texture; I hope everyone toasts their almonds well and uses salt and pepper until all the flavors are lifted/present."

Heap the slaw on plates in piles, and top with remaining Parmesan. The slaw's textures are best for serving to company at this point, but this will keep for up to 1 week in the fridge for great take-to-work lunches.


Pic of the Week:

 Still reeling from another awesome  EcoFarm  Conference! Seven of us from the farm attended. The conference is an annual opportunity to reconnect with other farmers, get inspired, learn, celebrate, and honor those who passed. Congratulations to our friends JSM Organics,  Veritable Vegetable , and others, who were recognized by the community for all of their hard work in the name of a better world.  #ecofarm2018

Still reeling from another awesome EcoFarm Conference! Seven of us from the farm attended. The conference is an annual opportunity to reconnect with other farmers, get inspired, learn, celebrate, and honor those who passed. Congratulations to our friends JSM Organics, Veritable Vegetable, and others, who were recognized by the community for all of their hard work in the name of a better world. #ecofarm2018

December 13, 2017

What’s in the box this week?

Standard Shares include

  • Broccoli - The word broccoli comes from the Italian plural of broccolo, which means "the flowering crest of a cabbage", and is the diminutive form of brocco, meaning "small nail" or "sprout".

  • Cabbage - The star of this week’s recipe!

  • Carrots - For roasted carrots with chimichurri sauce:  First,  make the chimichurri - stir together ½ c fresh flat-leaf parsley, ½ c cilantro leaves, ¼ c minced chives, 1 minced garlic clove, ¼ c extra-virgin olive oil, and 2 tbsp red-wine vinegar. Season generously with salt and pepper.  Roast carrots about 30 minutes.  Spread the sauce over your carrots!

  • Chard - Make creamy swiss chard and coconut! Heat 2 tbsp extra-virgin olive oil in a large pot over medium heat. Add 1 small finely diced onion, 2 cloves minced garlic, 2 tbsp grated peeled fresh ginger, and 1 small dried red hot red chile and cook until tender and fragrant, 6 to 8 minutes. Add 2 lbs chard leaves (stems removed, torn into 2-in pieces), ½ c light coconut milk, and 2 tbsp water. Cover and cook, stirring occasionally, until chard is tender, 4 to 5 minutes. Season with coarse salt.

  • Cauliflower - Cauliflower is an excellent blank canvas. You can steam or blanch it to keep its essential flavors intact, but by roasting or sautéing it, you can bring out its sweetness. Cauliflower will absorb the oil and seasoning, soaking up flavors much the way eggplant does. But it remains firmer.

  • Batavian Lettuce -  Oily dressings cling easily to their leaves!

Egg Shares include eggs from our certified organic, pasture-raised, happy hens.



Vegetable Forecast

Cauliflower, Broccoli, Purple Carrots, Batavian Lettuce, Arugula




Cabbage and White Bean Soup  (Serves 8-10) This yummy soup is perfect for the winter months.  Thank you to Food52 for the recipe!

  • 2 tablespoons grapeseed oil

  • 1 medium cooking onion, diced

  • 1 medium carrot, diced

  • 2 celery stalks, diced

  • 1 leek, white + light green parts only, diced

  • 1 teaspoon dried oregano

  • 1 sprig rosemary, leaves minced

  • 3 cloves of garlic, minced

  • 1 tablespoon tomato paste

  • 1 28 oz can crushed tomatoes

  • 1 liter vegetable stock

  • ½ head green cabbage, shredded

  • 2 cups cooked white beans

  • 1 handful flat leaf parsley, chopped

  • Salt

  • Pepper

Heat the grapeseed oil in a large soup pot over medium heat. Add the onions, carrots, celery, and leeks to the pot and stir. Sauté until the onions are soft and quite translucent, about 5 minutes. Lower the heat if necessary to avoid browning.

To the pot, add the tomato paste, dried oregano, rosemary, and garlic. Stir until oregano and garlic is fragrant and tomato paste is incorporated into the vegetables, about 1 minute. Season the vegetables with salt and pepper.

Add the crushed tomatoes and vegetable stock, and stir. Bring the soup to a boil and add the cabbage shreds. Simmer the soup for 15-20 minutes, or until the cabbage is mostly tender.

Add the white beans and bring the soup to a boil one more time. Add the chopped parsley and stir to incorporate. Check the soup for seasoning and serve hot.



Pic of the Week:





December 6, 2017

What’s in the box this week?

Standard Shares include

  • Broccoli - Use your leftover roasted vegetables as salads.  Charred broccoli is absolutely incredible when it’s tossed with a citrus-y vinaigrette, some toasted nuts, and some chopped herbs.

  • Red Cabbage - Lock in the color by adding a touch of vinegar when cooking red cabbage in water. This stops the lovely deep purple hue from running.

  • Carrots - Daucus carota is a biennial plant.  In the first year, it’s rosette of leaves produces large amounts of sugars, which are stored in the taproot to provide energy for the plant to flower in the second year.

  • Chard - This sauteed green is a great addition to your quesadillas.

  • White Cauliflower - The star of this week’s recipe!

  • Batavian Lettuce -  For a fantastic lemon vinaigrette with chives, Place a ½ cup good quality extra virgin olive oil, 3 tbsp fresh squeezed lemon juice, 1 small clove garlic, a pinch of sea salt, and freshly ground pepper in a blender and blend till smooth. Add 1 tbsp freshly chopped chives.

Egg Shares include eggs from our certified organic, pasture-raised, happy hens.


Vegetable Forecast

Cauliflower, Broccoli, Carrots, Batavian Lettuce, Chard, Cabbage



Check us out on PBS' Nightly Business Report.  We're proud to help tell the story of why the younger generation is getting back into farming as career choice, what the challenges we face are in doing so, and why it's so important. 

Check out the survey from the National Young Farmers' Coalition about barrier to entry. 



Cauliflower Salad with Mint, Pomegranates, and Nigella Seeds  (Serves 8)

Beautiful and flavorful, this salad combines some of the best winter delights!  Thank you to Bon Appetit for the recipe!  A great dish to serve guests...

  • 1 tablespoon finely grated lemon zest

  • 3 tablespoons fresh lemon juice

  • 3 tablespoons fresh orange juice

  • 1 head of cauliflower (about 1½ pounds), broken into large florets, sliced as thinly as possible

  • 1 cup pomegranate seeds

  • ½ cup coarsely chopped mint

  • ½ cup coarsely chopped parsley

  • 2 tablespoons finely chopped chives

  • ¼ cup nigella seeds (Pungent and peppery nigella seeds, also called kalonji or black onion seeds, can be found at Indian markets and online.)

  • ¼ cup olive oil

  • Kosher salt

Mix lemon zest, lemon juice, and orange juice in a large bowl. Add cauliflower, pomegranate seeds, mint, parsley, chives, nigella seeds, and oil and toss to coat; season with salt.

Note: Shave the cauliflower for this salad recipe within an hour of serving so that it won’t have time to discolor, and make quick work of that task by using a mandoline.


Pic of the Week:

Sammie on the cauliflower packing line.  Meet him at our Saturday Oakland Grand Lake market!


November 15, 2017

What’s in the box this week?

Standard Shares include

  • Broccoli - For a simple and satisfying broccoli-based meal… Preheat oven to 425℉. Arrange 2 lbs broccoli (stems peeled and sliced, florets cut into ½-in thick slices) and ⅓ cup raw hulled pumpkin seeds in single layers on 2 rimmed baking sheets. Drizzle with 3 tbsp extra-virgin olive oil and season with coarse salt and freshly ground pepper. Toss to coat.  Roast, rotating pans once, until golden in spots and just tender, about 20 minutes. Let cool slightly on baking sheets, then sprinkle with 2 tbsp finely grated Pecorino Romano cheese.  Divide 2 cups cooked short-grain brown rice among serving dishes, top with broccoli mixture, and finish with lemon wedges before serving.

  • Lacinato Kale - The leaves of this tender kale are wonderful cut into ribbons in raw salads or for adding to soups.

  • Carmen Sweet Peppers - Store unwashed (or washed and dried) peppers in the refrigerator in a loosely closed plastic bag. Moisture is a pepper’s enemy and hastens spoiling. For peak flavor and nutrition, use within a week

  • Rainbow Chard - The star of this week’s recipe!

  • Lunchbox peppers - For chorizo-stuffed peppers, heat broiler, with rack in top position. Make a long slit down three-fourths of the length of each pepper, leaving stem attached. Stuff each pepper with 1 slice dried chorizo or andouille and place on a rimmed baking sheet. Broil until peppers are blistered and browned on all sides, about 4 minutes, turning peppers frequently. Serve warm or at room temperature.

Egg Shares include eggs from our certified organic, pasture-raised, happy hens.




Vegetable Forecast

Carrots, Lettuces, Broccoli, Chard, Kale, Catalogna Chicory






Hazelnut and Chard Ravioli Salad (Serves 6) Says the incredible Heidi from 101 Cookbooks, “Choose a winter flavored ravioli, I used a fresh (but store-bought) sweet onion & red chard ravioli, but I suspect a butternut squash ravioli would be delicious as well. I sometimes precook the raviolis and keep them in a single layer on a parchment-lined baking sheet until I am ready to use them - this helps prevent the raviolis from melding into one another after cooking. I often cook the onions a day or two ahead of time, and keep them in a jar in the refrigerator until I'm ready to assemble everything. To make this vegan, choose a vegan ravioli, and skip the Parmesan, still one of my faves this way.”  Thanks for the great idea!


  • 1 lb. raviolis (see headnotes)

  • 2-3 tablespoons extra virgin olive oil, divided

  • fine grain sea salt

  • 2 small yellow onions, thinly sliced

  • 2 cups of chopped swiss chard or kale, deveined

  • 2 tablespoons fresh lemon juice, and zest

  • 2/3 cup hazelnuts, toasted and chopped

  • 1/4 cup Parmesan cheese, freshly grated (optional)

  • 1/4 cup chives, minced

Into an extra-large pot of well-salted boiling water add the raviolis. After a few minutes, when the raviolis float and are cooked through, drain them and toss with one tablespoon of the olive oil. This prevents them from sticking together. Set aside.

To caramelize the onions, heat another tablespoon of the olive oil in a large thick-bottomed skillet with a pinch of salt. Cook over high heat, stirring occasionally, until the onions collapse and turn deep brown in color. You can do this ahead of time (or just before serving) - whatever you prefer. Remove from skillet and set aside.

Before serving, combine the chard (or kale) and lemon juice with a pinch of salt in a large bowl (or on a large serving platter). Massage for 15 seconds or so. Add the raviolis and to the chard, along with most of the onions, and most of the hazelnuts. Fold gently to combine everything without breaking up the raviolis. Finish with cheese (optional), the chives, any remaining onions and hazelnuts, a finishing thread of olive oil, and the lemon zest. Serve family-style.




Pic of the Week:


'Tis the season! Welcome back, broccoli!

November 1, 2017

What’s in the box this week?

Standard Shares include

  • Eggplant - The star of this week’s recipe!

  • Curly Kale - Roast with sesame seeds and oil for deliciously crisp, nutty results!

  • Sweet Pepper Mix - Make an end-of-summer caprese salad with roasted sweet peppers instead of tomatoes! Just add basil and mozzarella balls and you are ready to go...

  • Little Gem Lettuce - For little gem salad with prosciutto, In a small bowl, whisk 2 finely chopped anchovies, 1 small clove chopped garlic, finely grated lemon zest and the juice of 1 lemon, 1 tbsp whole grain mustard, 2 tsp honey, 3/4 tsp. Sea salt, and 1/4 tsp freshly ground black pepper. Drizzle in ½ c extra-virgin olive oil, whisking until emulsified. Gently stir in ⅓ cup thinly sliced fresh chives.  Arrange 4 heads of lettuce (trimmed and quartered) on a platter, drizzle with most of the vinaigrette, top with the 3 oz prosciutto (cut in half lengthwise), drizzle with the remaining vinaigrette, and serve.

  • Rainbow Chard - For swiss chard agrodolce - Sautée 1 bu swiss chard (with stems chopped into 2- to 3-inch pieces and leaves chopped into thirds) in 1 tbsp extra-virgin olive oil and a pinch of salt until they start to break down, about 6 to 8 minutes.  Add ¼ chicken or veggie stock and ¼ cup white wine and let them cook down for about 5 to 6 minutes, then add the swiss chard leaves. Once they have wilted, add 2 tbsp white wine vinegar and 2 tbsp honey.  Let it cook down until the liquid has mostly evaporated and the swiss chard is soft. You can add 2 tbsp toasted pine nuts over the top if you want some added crunch.

  • Sage - Generally you’ll find that fresh sage is very different from the dried variety, which is why you should exclusively use the fresh stuff if you’re including sage in your cocktails.



Egg Shares include eggs from our certified organic, pasture-raised, happy hens.



Vegetable Forecast

Kale, Chard, Carrots, Lettuce, Sweet Peppers, Sage





Eggplant Fries (Serves 4) According to The Kitchn, “eggplants are members of the nightshade family of vegetables, which makes them a close cousin of potatoes. Obviously that makes becoming fries a sort of family fairy-tale for eggplant. Surprisingly, eggplant is much easier to turn into fries than the legendary potato. Eggplant takes on a simple breading easily and quickly softens in the oven — the results are a fry with a crisp outside and creamy, tender interior.”  Sounds good to us!


  • 1 medium eggplant, approximately 1 pound

  • 1/2 teaspoon kosher salt

  • 1 cup breadcrumbs

  • 1/2 cup finely grated Parmesan cheese

  • 1 large egg white

  • Cooking spray


Yogurt Dip

  • 1 cup Greek yogurt

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon dried parsley

  • 1/2 teaspoon dried thyme

  • 1/2 teaspoon kosher salt

  • Fresh-ground black pepper


Heat the oven: Arrange a rack in the middle of the oven and heat to 425°F. Line a baking sheet with parchment paper and coat with cooking spray.

Prepare the breading station: Combine the breadcrumbs and Parmesan in a gallon-sized resealable bag. Whisk the egg white until foamy in a small mixing bowl. Set aside.

Cut into fries: Slice the stem off the eggplant. Leave the eggplant unpeeled. Cut the eggplant into 1x3-inch batons by cutting the eggplant into 1-inch-thick rounds, then cutting the rounds into batons.

Season: Toss the eggplant with the salt in a large mixing bowl.

Dip the eggplant fries: Dip the eggplant fries into the egg white and roll to coat. Set the dipped eggplant fries into the gallon bag with the breadcrumb mixture.

Bread the eggplant fries: Once all the batons are coated in the egg white and inside the gallon bag, seal the bag tightly and shake the bag to coat the eggplant fries.

Roast: Remove the eggplant fries from the breading bag, gently shaking off excess crumbs. Place the eggplant fries in a single layer on the prepared baking sheet and spray with another coat of cooking spray. Roast the fries for 15 minutes, turning every 5 minutes, until golden and crisp.

Make the yogurt dip: While the eggplant fries are roasting, whisk together the yogurt, garlic powder, dried parsley, dried thyme, salt, and pepper in a small bowl. Serve yogurt dip with the warm eggplant fries.

Make ahead: The yogurt dip can be made up to a week in advance.


Pic of the Week:

Weather is chilled, rain is coming, and boxes will be changing - cabbage, cauliflower, and broccoli here in the picture will be ready soon!

October 18, 2017

What’s in the box this week?

Standard Shares include

  • Nubia Eggplant - Not only is Nubia gorgeous in the garden, it's an excellent choice for the grill or fried. Its mellow, refined flavor pairs perfectly with a blend of ricotta, mozzarella, and parmesan cheeses,topped with tomato sauce. Delicious!

  • Lacinato Kale - Make kale with pomegranate dressing and ricotta salata: Combine 1 small finely chopped shallot, 2 tbsp white wine vinegar, and 2 tsp pomegranate molasses in a large bowl; season dressing with Kosher salt and freshly ground black pepper and let sit 5 minutes.  Add 2 bunches kale (ribs and stems removed, leaves torn into 2” pieces) to dressing, season with salt and pepper, and massage dressing into leaves. Add ½ c pomegranate seeds and 2 tbsp olive oil and toss to combine. Serve topped with 2 oz ricotta salata (salted dry ricotta).  DO AHEAD: Dressing can be made 4 hours ahead; cover and chill.

  • Sweet Peppers - Roasting peppers in the oven retains their color beautifully while intensifying flavor. Cook whole peppers in a hot oven at 450℉ for 30 to 45 minutes or until charred. Cool and cut into serving-size pieces and freeze. Pop the roasted peppers into chili and soup all winter long.

  • Salanova Salad Mix - We take this lettuce from the ground in whole heads, which means we don't waste time picking weeds or bits of leaves out of the mixture as must be done when beds of baby leaf lettuce are picked for salad mix.

  • Rainbow Chard - The star of this week’s recipe!

  • Rosemary - When cooking with fresh and dry herbs, there is a general rule when it comes to the ratio of fresh to dry. Because dried herbs are generally more potent and concentrated than fresh herbs, you'll need less -- typically three times the amount of fresh herbs as dry. For example, if a recipe calls for 1 tablespoon of fresh rosemary, you need only 1 teaspoon of dried, since 3 teaspoons equal 1 tablespoon.



Egg Shares include eggs from our certified organic, pasture-raised, happy hens.



Vegetable Forecast

Curly Kale, Rainbow Chard, Little Gem Lettuce, Sweet Pepper Mix, Eggplant, Sage





Thank you all so much for your kind words and generous donations in support of our Dusty Farmer Memorial Scholarship Fund.  We’re approaching our goal of $10000 to kick the Fund off to a good start.


And a special thank you to Full Belly Farms, who harvested, arranged, and donated the beautiful flower arrangements for Dusty’s Memorial on the Farm - on short notice, during their busiest week of the year.  Dusty loved flowers.  And he loved Full Belly Farms.  We’re so grateful to be a part of this community.



Farro Risotto with Greens and Feta (Serves 4)

A beautiful side dish for fall, from the folks at Food52!


  • ¼ cup olive oil

  • 1 onion, finely chopped, to yield a heaping cup

  • 4 cloves garlic, minced

  • 1 cup pearled farro

  • 3 to 4 sprigs thyme

  • ½ teaspoon smoked paprika

  • 1bay leaf

  • 4 strips of lemon peel

  • Pinch crushed red pepper flakes

  • 126-oz box or 28-oz can crushed tomatoes, see notes above

  • 3 cups water

  • Kosher salt and pepper to taste

  • 5 oz chard, leaves removed from stems, finely chopped (about 4 packed cups)

  • 6 oz feta, preferably in brine, cut into 1/2-inch cubes


Heat 4 tablespoons of the olive oil in a large sauté pan or pot over medium-high heat. When it shimmers, add the onions and garlic, reduce the heat to medium, season with a pinch of salt, and cook for 5 minutes or until soft.

Add the farro, the thyme, smoked paprika, and chile flakes, and cook for one minute or until the grains are coated in the spices. Add the bay leaf, lemon peel, crushed tomatoes, and 3 cups of water. Season with a pinch of salt. Stir to combine. Bring the mixture to a boil, then reduce the heat so the mixture is gently simmering, and cook for 45 minutes, stirring every so often to ensure the farro isn't sticking to the bottom of the pan. When ready, the farro should be tender and most of the liquid should be absorbed. Taste. If your crushed tomatoes contain salt, you might not have to add much here. I consistently add about a teaspoon of kosher salt, but I like salt, so adjust to taste. (Note: you may need to add water to thin it out at the end — each time I've made this, I've thinned it out with an additional cup of water, added incrementally.)

When the farro is cooked, remove the thyme sprigs, bay leaf, and lemon peel, and discard. Stir in half of the greens until they wilt. Add water if the mixture gets too thick. Add the remaining greens and stir until they wilt. Gently fold in the cubes of feta. Season with fresh cracked pepper. Taste and adjust as needed.


Pic of the Week:




Baby Brussels Sprouts! We're growing these just for you, lucky CSA members. ;-)

October 11, 2017

What’s in the box this week?

Standard Shares include

  • Butternut -  This might be fall’s most versatile (and beloved!) vegetable.  There are so many ways to use this hard-shell squash, from soups and salads to lasagna and pizza.  Thanks to its smooth, easy-to-peel surface and rich, sweet flavor, butternut squash has become the MVP of the gourd world.

  • Eggplant - The star of this week’s recipe!

  • Kale - Sauteed kale is a great addition in any taco.

  • Sweet Peppers - Roast and preserve them in olive oil: Cut peppers in half lengthwise, drizzle with olive oil and roast face-down on a baking sheet at 400 degrees F until soft. Let cool, then pack in jars with olive oil, Italian herbs and garlic.

  • Mixed Hot Peppers - Hot peppers freeze really, really well. While canned goods typically taste best when you get the produce from the field to the jar in as little time as possible, Hot peppers are an exception, though. The advantage of freezing hot peppers (other than the time) is how much easier they are to work with when they’re frozen.  To freeze the peppers, either vacuum seal them or put them in thick ziploc bags designed for the freezer. Label and date and throw ’em in the freezer.  When you want to use them, don’t thaw them first. They’re much easier to seed and mince while they’re still rock hard, and since they’re so small they often thaw right on the cutting board when you’re working with them.  To seed the peppers, cut the stem end off first, then slice the pepper in half lengthwise, and then run a (gloved) finger down each half to brush the seeds out.  All hot pepper varieties freeze well, whether they’re thick or thin-skinned.  And finally, frozen peppers will lose a lot of their crunch, so the only project you won’t really be able to do later is make pickled peppers.

  • Rainbow Chard - For roasted swiss chard stems: Preheat oven to 375°F. Rinse chard stems (from 1-2 bunches), pat dry, and trim off any brown bits.  Use a 1/2 tbsp oil to coat the bottom of a gratin dish or other baking dish that will hold the stems in more or less a single layer. Lay stems in the dish, drizzle with another ½ tbsp and sprinkle with sea salt, to taste. Cover dish with foil.  Put in the oven and bake 10 minutes, remove the foil and bake until chard stems are tender and starting to brown, about 20 more minutes. Serve hot, warm, or at room temperature with a spritz of fresh lemon juice, if you like.

  • Sage - Sage tea can be used as a hair rinse to impart shine and luster to your locks. You can prepare it by boiling 1 tablespoon of dried sage leaves in a cup of water. This sage herb tea benefits to ward off dandruff.


Egg Shares include eggs from our certified organic, pasture-raised, happy hens.



Vegetable Forecast


Rainbow Chard, Lacinato Kale, Sweet Peppers, Eggplant, Zucchini, Rosemary







We are so grateful for all of the kind words and support shown by our community after the devastating loss of our friend and Harvest Manager, Dustin Dougherty.  The Memorial on the Farm this past Sunday was a beautiful dedication and first step down the long road of healing for his family and friends. 



We have created the Dusty Farmer Memorial Scholarship Fund in his honor, and greatly appreciate all of the donations we have received to get this cause off to a good start.



However, right now, ash is reigning down on our farm and our farming friends and neighboring communities of Napa and Sonoma Counties need our help amidst the fire storm and unpredictability of such a disaster.  Please consider helping out in any way you can.  


Here’s one opportunity focused on the farming community.

Thank you all for your support, now more than ever.






Roasted Eggplant with Tahini, Pine Nuts, and Lentils (Serves 4) “This dish of eggplant roasted until caramelized and tender, served over stewed lentils with an extraordinarily light and creamy tahini sauce and crunchy pine nuts, was dinner and lunch for more meals than I care to count a couple of weeks back. Not that I'm complaining: It's extremely good,” say the folks from Serious Eats.


For the Lentils


  • 2 tbsp extra-virgin olive oil

  • 2 small carrots, peeled and cut into 1/2-inch chunks

  • 2 small stalks celery, cut into 1/4-inch slices

  • 1 medium onion, finely diced

  • 6 medium cloves garlic, thinly sliced

  • 12 oz brown or de Puy lentils

  • 2 bay leaves

  • 4 cups homemade vegetable stock or water

  • Kosher salt

  • 2 tsp red wine vinegar, apple cider vinegar, or sherry vinegar

  • Freshly ground black pepper


For the Eggplant


  • 2 eggplants, about 1 lb each

  • 4 tbsp extra-virgin olive oil

  • Kosher salt and freshly ground black pepper

  • 4 large sprigs fresh rosemary


To Serve


  • 2 tbsp extra-virgin olive oil, plus more for drizzling

  • 1/4 c pine nuts


For the Lentils: Adjust oven rack to center position and preheat oven to 450°F to prepare for roasting eggplant. Meanwhile, heat 2 tablespoons olive oil in a medium saucepan over medium heat until shimmering. Add carrots, celery, and onion and cook, stirring, until softened but not browned, about 4 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add lentils, bay leaves, stock or water, and a pinch of salt. Bring to a simmer, cover with the lid partially ajar, and cook until lentils are tender, about 30 minutes. (Top up with water if lentils are at any point not fully submerged.) Remove lid, stir in vinegar, and reduce until lentils are moist but not soupy. Season to taste with salt and pepper, cover, and keep warm until ready to serve.


For the Eggplant: While lentils cook, cut each eggplant in half. Score flesh with the tip of a paring knife in a cross-hatch pattern at 1-inch intervals. Transfer to a foil-lined rimmed baking sheet, cut side up, and brush each eggplant half with 1 tablespoon oil, letting each brushstroke be fully absorbed before brushing with more. Season with salt and pepper. Place a rosemary sprig on top of each one. Transfer to oven and roast until completely tender and well charred, 25 to 35 minutes. Remove from oven and discard rosemary.

To Serve: Heat 2 tablespoons olive oil and pine nuts in a medium skillet set over medium heat. Cook, tossing nuts frequently, until golden brown and aromatic, about 4 minutes. Transfer to a bowl to halt cooking. Stir half of parsley and rosemary into lentils and transfer to a serving platter. Arrange eggplant halves on top. Spread a few tablespoons of tahini sauce over each eggplant half and sprinkle with pine nuts. Sprinkle with remaining parsley and rosemary, drizzle with additional olive oil, and serve.



Pic of the Week:




The Dusty Farmer Memorial Site dedication took place in the geographical heart of our farm, where we planted a fig tree as a living tribute to Dusty's life's work and passion.  


October 4, 2017

What’s in the box this week?

Standard Shares include

  • Snow Leopard Melon -  This artistic melon is a honeydew hybrid developed in Japan.

  • Eggplant - Give eggplant parmesan a twist—literally—by rolling your ricotta mixture inside each pre-baked eggplant slice before topping with marinara sauce and freshly grated mozzarella. It has all the cheesy, sauce-y goodness you’d expect from lasagna, but without the heaviness of pasta noodles. Bake until browned and bubbly, then serve warm to guests.

  • Kale - For a delicious savory breakfast toast: Cook wild mushrooms and sliced garlic in olive oil, stirring occasionally, until browned and crisp. Add torn kale leaves and sliced Fresno chile (seeded for less heat) and cook, tossing, until kale is wilted; season with white wine vinegar, salt, and pepper. Season ricotta with salt and pepper and spread onto toasted country-style bread; spoon mushroom-kale mixture on top.

  • Sweet Peppers - Heat olive or coconut oil over high heat in a cast-iron skillet, Sprinkle peppers with enough oil for a thin coating, the toss them in the pan with a pinch of salt. Stir-fry until blistered and warmed. Warning: Open a window first, because the room will get smoky as the peppers cook. Serve with your favorite creamy dipping sauce.

  • Kohlrabi -The star of this week’s recipe!

  • Rainbow Chard - No matter how you cook rainbow chard, remember that it has some red chard in it and will "bleed" red when cooked, tinging adjacent foods a lovely shade of pink.

  • Sage - Add along with fresh parsley, basil, thyme, and rosemary to tomato sauces!



Egg Shares include eggs from our certified organic, pasture-raised, happy hens.



Vegetable Forecast

Butternut, Kale, Chard, Sweet Peppers, Mix Hot Peppers, Sage





For those that don’t follow us on social media, I’m sorry to announce the tragic death of our long-time Harvest Manager, friend, and heart of our farm, Dustin “Dusty” Dougherty.  

We will be holding a memorial this Sunday on the farm to celebrate the life.  Please join us.  Details on our main page. We simply couldn’t say enough to honor his amazing spirit.

We are also establishing the Dusty Farmer Memorial Scholarship Fund in his honor.  Please check our website for details and, if you can, help us ensure the success of the next generation of young organic farmers.




Ottolenghi’s Cabbage and Kohlrabi Salad (Serves 4)  Don’t let kohlrabi intimidate you, it is easy to use, and is fabulous raw after just a little bit of prep.  This recipe is featured in Chef Yotam Ottolenghi’s 2010 cookbook, Plenty.


  • 1 medium or 1/2 large kohlrabi (or use two medium kohlrabi and less cabbage)

  • 1/2 white cabbage

  • large bunch of dill, roughly chopped (6 heaped tablespoons)

  • 1 cup dried whole sour cherries

  • grated zest of 1 lemon

  • 6 tablespoons lemon juice

  • 1/4 c. olive oil

  • 1 garlic clove, crushed

  • 2 cups alfalfa sprouts

  • salt and pepper to taste

Peel the kohlrabi and cut into thick matchsticks that are about 1/4 inch wide and 2 inches long. Cut the cabbage into 1/4-inch-thick strips.

Put all the ingredients, apart from the alfalfa sprouts, in a large mixing bowl. Using your hands, massage everything together for about a minute so the flavors mix and the lemon can soften the cabbage and cherries. Let the salad sit for about 10 minutes.

Add most of the alfalfa sprouts  and mix well again with your hands. Taste and adjust the seasoning; you will need a fair amount of salt to counteract the lemon (I used 1 teaspoon).

Use your hands again to lift the salad out of the mixing bowl and into a serving bowl, leaving most of the juices behind. Garnish with the remaining sprouts and serve at once.




Pic of the Week:

RIP, Dusty.  We miss you dearly. 

September 20, 2017

What’s in the box this week?

Standard Shares include

  • Galia Melon -  Make melon mint ice pops!  In a mini food processor, pulse ½ cup sugar and 1 loosely packed cup of mint leaves until the mint is finely chopped and the sugar is fragrant. Place the mint sugar into a saucepan with a ½ cup water and bring to a boil to dissolve. Boil the syrup for 60 seconds, remove from heat, and strain through a fine mesh sieve.  Place 4 cups diced melon in a large bowl (or a blender, you may want to do this in batches if using a blender), along with the juice of one lime and mint syrup. Pulse with an immersion blender until smooth and no chunks of melon remain. Divide the mixture between popsicle molds, freeze 30-60 minutes, insert sticks, and continue to freeze until solid (8 hours is best).

  • Zucchini - The star of this week’s recipe!  

  • Cucumbers - The cucumber is a member of the botanical family Cucurbitaceae, along with honeydew, cantaloupe, and watermelon.

  • Rosa Bianca Eggplant - For simply roasted eggplant: Heat the oven to 350°F.  Lay out eggplant slices on a foil-lined sheet, drizzle olive oil on each side, sprinkle salt and pepper.  Roast  for 13 minutes, flip pieces, roast another 13 minutes.

  • Rainbow Chard - Store bunches of rainbow chard wrapped loosely in plastic in the fridge for a day or two. For longer or better storage, separate the leaves and stems/center ribs. Store the stems/ribs loosely wrapped in plastic. Lay the leaves on layers of paper towels, roll them up, and pop them in a plastic bag. Leaves stored this way can last up to a week.

  • Yellow Onions - Yellow onions are the most common variety you should cook with. They have thin layers of white flesh and a tough, brownish-yellow skin. They're very astringent — astringency is that sharp, almost spicy flavor that onions are known for — but also have a lot of sugar. When cooked, this onion loses its astringency, gets super sweet, and turns a light brown color.


Egg Shares include eggs from our certified organic, pasture-raised, happy hens.



Vegetable Forecast


Charentais Melon, Rainbow Chard, Kale, Kohlrabi, Sweet Peppers, Sage






Melon, Cucumber, and Zucchini Salad with Olives and Red Onion (Serves 2 as a side dish) Use three items from this week’s box in this unique salad!  This dish blends flavors that are the bold, assertive stars of their own salads, but not typically used all at the same time.  Thank you to The Guardian for the recipe.  Go big or go home!


  • ½ large cucumber

  • 1 medium zucchini

  • ¼ small galia melon

  • ¼ cup pitted black olives, such as kalamata

  • ½ medium red onion, peeled and finely chopped

  • Juice of ½ small lemon

  • 2 tbsp extra-virgin olive oil

  • Sea salt and freshly ground black pepper



Quarter the cucumber lengthways, scoop out the seeds with a teaspoon and thinly slice quarter-moons. Put the slices in a large bowl. Top and tail the zucchini, quarter it lengthways and cut into pieces the same thickness as the cucumber. Add to the bowl.


Scoop the seeds out of the melon. Carefully slice the melon off its skin, then cut it first lengthways into two to three slender wedges, then crosswise, as with the cucumber and zucchini, and add to the bowl.

Roughly chop the olives and add to the salad with the onion. Squeeze over the lemon juice, trickle over the oil, give it a good seasoning and stir together gently. Taste, add more salt, pepper or lemon juice if needed, and serve straight away.

Additional Notes

• Warm beans absorb dressing better. The chickpeas can either be warmed in the microwave or in a small pan on the stove before being tossed with the dressing, but if you're gripped by summer cooking laziness, feel free to skip this step; the salad will still be good.

• The salad can be made several hours ahead and refrigerated. Longer than that, and the texture of the zucchini becomes a bit soggy.



Pic of the Week:




Hoeing Broccoli


September 13, 2017

What’s in the box this week?

Please note: we had technical difficulties posting our last two weeks' Newsletters.  Our apologies!

Standard Shares include

  • Charentais Melon- Eat these french cantaloupes soon! Melon season is coming to a close.  

  • Mixed Sweet Peppers - For a quick pepperonata: Slice peppers into long, thin strips, then saute in olive oil with onions. Toss with balsamic vinegar, fresh oregano, salt and pepper. Serve on grilled garlic bread for an easy and satisfying snack or light meal.  

  • Slicing Cucumbers - Add them to your morning smoothie, just peel off the skin!

  • Eggplant - The star of this week’s recipe!

  • Padron Peppers - They’re usually deep-fried, but grilling is a healthy and quick preparation that adds a smoky layer of flavor.  Heat a grill pan or outdoor grill to high (about 450°F- 550°F). Meanwhile, place the peppers in a medium bowl, add the olive oil, and toss to coat; set aside.  When the grill is ready, place the peppers on the grill in a single layer, making sure they’re not touching. Grill uncovered, turning occasionally, until the peppers start to char and blister, about 6-8 minutes total.  Remove to a serving plate, season immediately with sea salt, and serve.

  • Yellow Onions - According to an old English rhyme, the thickness of an onion skin can help predict the severity of the winter. Thin skins mean a mild winter is coming while thick skins indicate a rough winter ahead.



Egg Shares include eggs from our certified organic, pasture-raised, happy hens.



Vegetable Forecast

Rainbow Chard, Galia Melon, Rosa BIanca Eggplant, Zucchini, Cucumbers, Yellow Onions




Roasted Eggplant and Tomato Orzo Pasta (Serves 4)

A perfect late summer dish that uses two ingredients from this week’s box.  Enjoy these flavors while they are here!  Thank you to Cookie and Kate, a popular blog featuring vegetarian cooking!

Roasted eggplant

  • 1 medium eggplant (about 1 lb), sliced into ¾-inch cubes

  • 2 tablespoons olive oil

  • Salt and pepper

Roasted tomatoes

  • 1 cup cherry tomatoes, halved

  • 1 teaspoon olive oil

  • Salt and pepper

Everything else

  • ½ pound whole wheat or regular orzo

  • ⅓ cup crumbled feta

  • ¼ cup chopped fresh basil

  • ¼ cup chopped fresh parsley

  • 2 tablespoons pine nuts, toasted

Lemon-garlic dressing

  • 2 tablespoons olive oil, more to taste

  • 1 tablespoon lemon juice

  • 2 cloves garlic, pressed or minced

  • ¼ teaspoon salt, more to taste

  • ⅛ teaspoon red pepper flakes

  • Freshly ground black pepper, to taste

Preheat oven to 400℉ with one rack in the middle of the oven and the other rack in the upper third of the oven. Line 1 large, rimmed baking sheet and 1 small, rimmed baking sheet with parchment paper for easy cleanup.

On the large baking sheet, toss the cubed eggplant with 2 tablespoons olive oil and a sprinkle of salt and pepper. Arrange the eggplant in a single layer. Roast on the middle rack until the eggplant is tender and deeply golden on the edges, about 25 minutes, tossing halfway.

Meanwhile, on the smaller baking sheet, toss the halved tomatoes with 1 teaspoon olive oil and a sprinkle of salt and pepper. Wait to place the pan of tomatoes on the top rack until you return the eggplant to the oven after tossing. Roast until the tomatoes are tender and a little wrinkled, about 12 minutes. (So in an ideal situation, the eggplant and tomatoes will be done roasting at the same time.)

Bring a large pot of salted water to boil. Add the orzo, give it a stir and cook until al dente, about 9 minutes. Reserve about 1 cup cooking water, then drain the orzo and transfer it to a large serving bowl.

To prepare the dressing, whisk together the olive oil, lemon juice, garlic, salt, red pepper flakes and freshly ground black pepper. Drizzle it over the warm orzo and toss to coat. Add the roasted eggplant, tomatoes, feta, basil, parsley and pine nuts. Toss to combine. If the pasta seems dry, add a couple of tablespoons of the reserved pasta cooking water and/or a little more olive oil. Season to taste with additional salt (mine needed ¼ teaspoon more) and pepper. Serve immediately.



Pic of the Week:


Farmer Dusty harvesting eggplant

August 23, 2017

What’s in the box this week?

Standard Shares include

  • Cherry Tomatoes - Chop fresh tomatoes and combine them with minced garlic, onions and lime juice to create a tomato salsa to serve with tacos, burritos and tortilla chips.

  • Lemon Cucumbers - Make some quick pickles! Bring ½ cup apple cider vinegar, ½ cup water, and 2 tbsp Kosher salt to a boil.  While the brine is heating, rinse and slice 3 baseball-sized cucumbers and prepare remaining ingredients. Layer ¼ tsp coriander seed, ¼ tsp black peppercorns, 1 tsp dill (or small bunch fresh dill), 1 bay leaf, ¼ tsp mustard seed, ½ small red onion, 3 cloves crushed garlic,  sliced cucumbers, and 1 tbsp Kosher salt in a jar or bowl.  Once vinegar has boiled, pour over the cucumbers and spices until bowl or jar is filled and cucumbers are completely covered. Refrigerate for at least an hour, and enjoy!

  • Italian Sweet Peppers - Sprinkle pepper halves with slivers of garlic and dried oregano, then pop them in the oven until charred and sweet! Yum!  Serve them as a side.

  • Cippolini Onions - Their name literally means "little onion" in Italian, and indeed they are! Cipollinis are about the size of a golf ball with a slightly flattened appearance. They're thin-skinned and have translucent white flesh with more residual sugar than your average yellow or white onion.  Which makes them incredible for roasting or caramelizing. Roasted whole in the oven or cooked in a little butter on the stove top, cipollinis become soft and practically melt in your mouth. Those residual sugars caramelize and concentrate, leaving behind none of the astringent raw onion flavor.  Seriously, you haven't had caramelized onions until you've made them with cipollini onions. Even you onion-haters out there might be swayed!

  • Nubia Eggplant - This variety has a mellow, refined flavor, perfect for grilling or frying.

  • Rosemary -  The star of this week’s recipe!



Egg Shares include eggs from our certified organic, pasture-raised, happy hens.



Vegetable Forecast

Butternut Squash, Cherry Tomatoes, Sweet Peppers, Eggplant, Onions, Sage




Rosemary Trout with Cherry-Tomato Sauce (Serves 4)

Since rosemary has such a strong flavor, you only need a couple of sprigs to flavor each whole trout.  Use 2-3 items from this week’s box to make this lovely main dish, perfect for our region’s extended summer.  Thank you to Bon Appetit via Epicurious for the recipe!


  • 1 pint cherry tomatoes (preferably assorted colors), halved

  • 1 large shallot, chopped, or several cippolini onions

  • 1 tablespoon balsamic vinegar

  • 2 teaspoons finely chopped fresh rosemary plus 8 large sprigs

  • 4 tablespoons olive oil, divided

  • Coarse kosher salt

  • 4 10- to 12-oz whole trout, gutted, boned, heads removed, if desired


Mix tomatoes, shallot, vinegar, and chopped rosemary in bowl. Stir in 1 tablespoon oil. Season sauce with salt and pepper.

Open trout like book on work surface. Sprinkle with coarse salt and pepper. Place 2 rosemary sprigs on each; fold over to close.

Divide 3 tablespoons oil between 2 large nonstick skillets. Place over medium-high heat. Add 2 trout to each skillet. Cook trout until brown outside and just opaque in center, about 4 minutes per side. Transfer to plates. Spoon sauce alongside.




Pic of the Week:


Hazel Hay is a little more than two years old and big enough to join Chris on the evening rounds, in particular the evening irrigations.  She's a big help. 

August 16, 2017

What’s in the box this week?

Standard Shares include

  • Cherry Tomatoes - The star of this week’s recipe!

  • Cucumbers - Make refreshing cucumber lemonade - Puree 2 cucumbers (peeled and cut into chunks) with 1/2 cup water in a blender. Strain through a fine-mesh sieve; discard solids. Combine cucumber juice and one quart homemade or store-bought lemonade. Serve over ice.

  • Lunchbox Sweet Peppers - For sweet pepper hummus: Remove stems and any seeds from the peppers first, then puree the peppers in a blender or food processor. Fold into prepared hummus and garnish with sesame seeds, pepper slices, a pinch of red pepper flakes and a drizzle of olive oil.

  • Yellow Pearl Onions - The biggest annoyance about using fresh pearl onions is peeling them: to do so quickly and easily, blanch them in hot water, then slip off the skins with your fingers.

  • Nubia Eggplant - Characterized by maroon skin and varying degrees of white streaks, the pear-shaped Nubia grows anywhere from four to eight inches long. The skin can be thick and sometimes rubbery, so you’ve got to peel it. Cook it as you would other Italian varietals.

  • Sage -  Try dipping them into a light batter and deep-frying - they can be used to garnish dishes or eaten as a snack.


Egg Shares include eggs from our certified organic, pasture-raised, happy hens.



Vegetable Forecast


Cherry Tomatoes, Eggplant, Sweet Peppers, Cucumbers, Onions, Rosemary






Tomato, Onion, And Roasted Lemon Salad (Serves 6)

This bright, beautiful salad uses three ingredients from this week’s box, and an interesting lemon preparation.  Thank you to Bon Appetit for the recipe!

  • 1 lemon, halved lengthwise, thinly sliced, seeds removed

  • 1 tbsp thinly sliced fresh sage leaves

  • ½ tsp sugar

  • 2 tbsp olive oil, divided

  • 1 tbsp pomegranate molasses

  • ½ tsp ground allspice

  • Kosher salt and freshly ground black pepper

  • 1½ lb mixed small tomatoes, such as Sun Gold, cherry, or heirloom, halved

  • ½ small onion, thinly sliced

  • ¼ c fresh flat-leaf parsley leaves with tender stems

  • ¼ c fresh mint leaves, torn if large

  • ¼ c purple sprouts or microgreens (optional)

Preheat oven to 325°F. Cook lemon slices in a medium saucepan of boiling water 2 minutes to remove bitterness. Drain and pat dry.

Gently toss lemon slices with sage, sugar, and 1 Tbsp. oil in a medium bowl. Spread out on a parchment-lined baking sheet and bake until lemons are no longer wet and only slightly colored, 15–20 minutes. Let cool.

Whisk pomegranate molasses, allspice, and remaining 1 Tbsp. oil in a large bowl; season with salt and pepper. Add lemons, tomatoes, onion, parsley, mint, and sprouts, if using, and toss gently; season with salt and pepper.


Pic of the Week:


Cultivating eggplant


August 9, 2017

What’s in the box this week?

Standard Shares include

  • Snow Leopard and Canary Melons - Snow leopard melons have such a pretty and unusual variegated exterior, but for all their showy green on creamy white patterns, they are, simply, a delicious petite honeydew variety. They’re sweet but the white flesh has a firmer texture than a regular green-flesh honeydew. They’re lovely eaten simply with a squeeze of fresh lime juice, wrapped with prosciutto, or on a fruit salad skewer.

  • Slicer Cucumbers -  The star of this week’s recipe!

  • Lunchbox Sweet Peppers - These beautiful, mini-sized peppers are remarkably sweet and flavorful. They are delicious sautéed, as an addition to salads and, of course, perfect for a healthy snack.

  • Red Onions - Preheat the oven to 350°F.  Combine 6 tbsp butter, 3 tbsp balsamic vinegar, ½ c honey, ½ bu fresh thyme, salt, and freshly ground pepper in a small saucepan over medium heat. Bring to a simmer and cook for 1 minute to reduce slightly. Place 4 halved red onions, cut sides up, in a single layer on a baking pan. Drizzle the butter-vinegar mixture over and roast until soft and slightly caramelized, about 45 minutes.

  • Nubia Eggplant - Many of us avoid cooking eggplant because we've been beaten over the head with a myth that eggplant must be salted before cooking to remove bitterness. Modern eggplant has been bred to have less bitterness, and salting is not required to that end. Still, some swear that an eggplant must be salted before frying, while others suggest that salting improves texture.

  • Sage


Egg Shares include eggs from our certified organic, pasture-raised, happy hens.


Vegetable Forecast

Cherry Tomato, Lunchbox Peppers, Nubia Eggplant, Cucumbers, Yellow Pearl Onions, Sage






Barley and Lentil Salad with Goat Cheese (Serves 4)

This packed salad has all the things - including two items from this week’s box - and it is delicious! Thanks to Real Simple for making it easy to put together.

  • 3/4 cup quick-cooking barley

  • 3 tablespoons olive oil

  • 2 tablespoons fresh lemon juice

  • kosher salt and black pepper

  • 1 medium head romaine lettuce, torn into bite-size pieces (about 8 cups)

  • 1 15-oz can lentils, rinsed

  • 1 large carrot, cut into matchsticks

  • 1/4 small red onion, chopped

  • 1/4 cup chopped pitted kalamata olives

  • 1/4 cucumber, chopped

  • 2 oz goat cheese, crumbled (1/2 cup)


Cook the barley according to the package directions. Drain and run under cold water to cool.

Meanwhile, in a small bowl, whisk together the oil, lemon juice, and ½ teaspoon each salt and pepper.

In a medium bowl, toss the lettuce with half the lemon dressing. In a second medium bowl, toss the barley, lentils, carrot, onion, olives, and cucumber with the remaining lemon dressing. Serve the barley mixture over the lettuce and sprinkle with the goat cheese.


Pic of the Week:


Beautiful sunrise over our fields during this week of welcome cooler weather and occasional overcast. 

August 2, 2017

What’s in the box this week?

Standard Shares include

  • Canary Melon -  For a canary melon and cilantro salad… In a bowl, combine the 1 canary melon and 2 cups watermelon, cubed.  Toss with 1 tsp extra virgin olive oil, a pinch of coarse salt and 1 small bunch of finely chopped cilantro.  The salt really brings out the flavor of the melon.  Serve chilled or at room temperature.

  • Cucumbers -  Cucumbers are over 90 percent water. Store wrapped tightly in plastic wrap to retain moisture.  They will keep for a week to 10 days when stored properly in the refrigerator.

  • Padrón Peppers - The star of this week’s recipe!

  • Fresh Onions - Make braised onions! Peel 2 lbs red and white onions, and trim roots, leaving enough to keep onion intact. Cut them lengthwise in halves or quarters, depending on their size.  Place in a large skillet with 3 tbsp butter, 3 tbsp sugar, 1 tsp coarse salt, ¼ tsp freshly ground pepper, and enough water to come halfway up sides of onions. Bring to a boil over medium-high heat, reduce to medium-low, and cook, covered, until the onions are tender, about 20 minutes. Uncover, raise the heat to medium, and cook, stirring occasionally until caramelized, 30 to 40 minutes.

  • Lemon Verbena - Lemon verbena leaves can be used to add a lemon flavor to fish and poultry dishes, vegetable marinades, salad dressings, jams, puddings, Greek yogurt and beverages.  So versatile!

  • Sweet Italian Green Peppers - Store unwashed (or washed and dried) peppers in the refrigerator in a loosely closed plastic bag. Moisture is a pepper’s enemy and hastens spoiling. For peak flavor and nutrition, use within a week.

Egg Shares include eggs from our certified organic, pasture-raised, happy hens.



Vegetable Forecast

Melon, Mix Sweet Peppers, Cucumbers, Onions, Eggplant (?), Fresh Herb




Thanks to all of those who joined us at Say Hay Day 2017!

And especially to our generous donors: Stephen Texeira Photography, Chez Panisse, Sacramento Natural Foods, Good Eggs, Blue Apron, and others who volunteered their time to help put on and staff the evening.

Mark your calendars for early June of 2018 for the next Say Hay Day.




Tomatillo Pineapple Salsa (Makes about 3 cups)

According to The New York Times, “This fiercely bright salsa comes from Eduardo Rivera, who runs a farm called Sin Fronteras ("without borders") in Minnesota. Resist the temptation to eat it right out of the blender; it's best after it's been chilled at least an hour.”  The recipe, as is it written, is extremely spicy, so don’t hesitate to use fewer or different peppers than those called for.

  • 1 lb tomatillos (about 6 medium)

  • 6 Padrón peppers (or use shishito peppers), stems removed

  • 1 tablespoon olive oil

  • 1 cup diced pineapple

  • 1 hot paper lantern pepper or habanero pepper (use a jalapeno if you want much less heat), stem removed

  • 2 cloves garlic, smashed

  • 1 teaspoon dried oregano

  • ½ teaspoon salt, more to taste

  • 1 cup diced onion

  • ½ cup fresh cilantro, finely chopped

  • Juice of 1 lime

Remove the husks from the tomatillos and rinse well. Halve the tomatillos and Padrón peppers.

Set a skillet over medium-high heat and add olive oil. When the oil is hot, add the tomatillos, Padrón peppers, pineapple, paper lantern or habanero pepper, garlic, oregano and salt. Cook, stirring occasionally until everything starts to char, 5 to 7 minutes.

Once charred, transfer the contents of the skillet to a blender or food processor and add 1/2 cup water. Blend until almost puréed. Pour mixture into a bowl and chill for 1 hour.

Stir in onion, cilantro and lime juice. Season with salt to taste.



Pic of the Week:



Little ones exploring the farm at Say Hay Day 2017

July 26, 2017

What’s in the box this week?


Standard Shares include

  • Charentais Melon - What about charentais salsa - with bits of red onion, jalapeno, mint and a spritz of lime?

  • Cucumbers -  If vines bloom but don’t fruit, something is probably interfering with pollination. First, make sure that you see both male and female blooms. Male blooms usually appear first and then drop off, so don’t be alarmed if this happens. Within a week or two, female flowers will also appear; each one has a small cucumber-shaped swelling at the base that will become a cucumber.

  • Padrón Peppers - Padrón peppers are small, with an elongated, conic shape. The taste is mild, but some exemplars can be quite hot, which property has given rise to the popular Galician aphorism Os pementos de Padrón, uns pican e outros non ("Padrón peppers, some are hot, some are not"). Typically, there is no way of determining whether a given pepper will be hot or mild, short of actually eating it, though some maintain that smelling each cooked Padrón for spice prior to eating is a good indicator.

  • Fresh Onions - The U.S. per capita consumption of onions is about 20 pounds per year.

  • Parsley - The star of this week’s recipe!

Egg Shares include eggs from our certified organic, pasture-raised, happy hens.



Vegetable Forecast

Melon, Cucumbers, Padron Peppers, Sweet Italian Peppers, Fresh Onions, Thyme





SAY HAY DAY 2017 is this Saturday!


Don’t miss it!  Bring your friends, family, neighbors, and good-hearted strangers.  Our intimate event is always a great mix of people, food, music and farm adventures.


If you plan on coming, we ask your RSVP asap to help us with an accurate headcount.  Details on our website.

We hope to see you here on the farm!!





Parsley Mint Pistachio Pesto (Makes about 1 ⅔ cups)

This unique, unexpected combo of nuts and fragrant herbs make a delicious pesto that can be eaten with steak, fish, chicken, vegetables, and hot or cold pasta.  Thank you to Sunset Magazine for the recipe!


  • 1 cup shelled roasted, salted pistachios

  • 2 cups coarsely chopped Italian parsley

  • 2 cups lightly packed fresh mint leaves

  • 1 cup olive oil

  • Salt


Rub nuts in a towel to remove any loose skins. Lift nuts from towel and place in a food processor or blender.

Add parsley, mint, and oil; whirl until finely ground. Add salt to taste. Use, or cover and chill up to 2 days. Freeze airtight in small portions to store longer.


Pic of the Week:

Come Say Hay to Collin, these padron peppers, and the rest of the crew this Saturday at our annual Say Hay Day!