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

 

 

News

 

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!!

 

 

Recipe

 

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!

July 19, 2017

What’s in the box this week?

Standard Shares include

  • Snow Leopard (Honeydew) Melon - This beautiful melon gets its name from its skin.  They would do well to sit and soften for a few days unless you like very crispy melons.

  • Cucumbers -  Sea cucumbers are not related to the produce variety. They are just named after its oblong shape.

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

  • Spring Onions - Goat cheese + cream cheese + chopped spring tops + some finely minced garlic (to taste) = a simple but *really* good spread for crackers.

  • Curly Kale - Kale Chip Alert! When you salt your kale chips before roasting, it will bring out the moisture in the kale and lead to less crispy chips!

  • Parsley - For delicious parsley aioli to be served with…. well, everything: In a food processor fitted with the steel blade, combine 1 large Say Hay egg yolk, 1 tbsp freshly squeezed lemon juice, 1 tbsp Dijon mustard, 1 tbsp red-wine vinegar, and 1 tsp chopped garlic. With the machine running, slowly pour 1 cup olive oil in a slow, steady stream through the feed tube. The mixture will emulsify into a mayonnaise. Add the 1 tbsp finely chopped fresh parsley and ½ tsp each finely chopped sage, rosemary, and thyme, and process to combine. Season with coarse salt and freshly ground pepper. Remove the aioli to a small bowl, cover, and keep refrigerated.  Makes 1 cup!

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

 

Vegetable Forecast

Charentais Melons, Padron Peppers, Fresh Onions, Cucumbers, Parsley

 

 

News

 

SAY HAY DAY 2017!  The event information may now be found on our website.  

Please join us! And bring friends.  All are welcome.  ($20 suggested donation for age 13+)

If you plan on coming, RSVP as soon as possible! This is immensely helpful for planning last minute supplies and arrangements.

We can’t wait to share our growing farm with you.

 

 

 

Recipe

 

Padrón Peppers Stuffed with Tetilla Cheese (Serves 8 as an appetizer)

Impress your friends with this tasty treat before you serve the big meal!  Instead of the usual method of frying up these little peppers in olive oil, salt, and pepper, you can take padrón peppers to the next level!  Thank you to Bon Appetit for the recipe!

 

  • 4 garlic cloves, peeled, halved lengthwise, center germ removed

  • 1/2 teaspoon salt

  • 2 large Say Hay egg yolks

  • 3 tablespoons water

  • 2 tablespoons fresh lemon juice

  • 1 teaspoon Dijon mustard

  • 1 cup plus 1 tablespoon light fruity olive oil

  • 24 Padrón peppers

  • 2 oz (about) Tetilla cheese

 

Mash garlic and salt in medium metal bowl with pestle or back of spoon until paste forms. Whisk in egg yolks, 3 tablespoons water, lemon juice, and mustard. Set bowl over saucepan of barely simmering water (do not allow bottom of bowl to touch water) and whisk constantly until mixture thickens and instant-read thermometer inserted into mixture registers 140°F for 3 minutes, 6 to 7 minutes total. Remove bowl from over water. Cool mixture to room temperature, whisking occasionally, about 15 minutes.

 

Gradually whisk 1 cup oil into yolk mixture in very thin slow stream, whisking until sauce is thick. Season with pepper and more salt, if desired. Cover and chill.

Cut slit lengthwise down side of each pepper. Cut cheese into small rectangular pieces to fit inside peppers. Insert 1 piece cheese into each pepper; press to enclose. DO AHEAD Sauce and peppers can be made 1 day ahead. Cover separately and chill.

 

Heat 1 tablespoon oil in heavy large nonstick skillet over medium-high heat. Add peppers to skillet; cook until browned in spots and cheese melts (some cheese may ooze out of peppers), turning occasionally, 1 to 2 minutes. Arrange peppers on platter. Serve with sauce for dipping.

If you can't find Tetilla cheese, use jalapeño Jack cheese.

 

 

Pic of the Week:

 

Say Hay Day is a family-friendly event!  Let the little ones come explore a working farm. (Photo: Stephen Texeira Photography)

July 12, 2017

What’s in the box this week?

Standard Shares include

  • Summer Squash - For summer squash slaw: In a large bowl, whisk together ¼ c white wine vinegar, 2 tbsp extra-virgin olive oil, 1 tsp celery seeds, 1 tsp sugar, 2 tsp salt, and 1/4 tsp pepper. Add 3 medium spiralized or coarsely grated summer squash, 3 medium spiralized or coarsely grated carrots, 1 bell pepper (stem and seeds removed, very thinly sliced), ½ a sweet onion (thinly sliced), and ¼ c thinly sliced fresh basil. Toss to combine and evenly coat in vinaigrette. Let stand at room temperature 30 minutes and toss again before serving, or cover and refrigerate up to 1 day. Remove from refrigerator 30 minutes before serving. Note: If using spiralized squash, cut the spirals into 6-inch lengths for easier eating.

  • Cucumbers -  There are two types of cucumber plants: vining cucumbers and bush cucumbers. The most common varieties grow on vigorous vines shaded by large leaves. The growth of these plants is fast, and the crop yield is abundant if you care for them properly. Vining varieties grow up a trellis or fence. They will be cleaner—versus those that grow atop soil—often more prolific, and easier to pick.

  • Kale - Do you know the three keys to kale chip success? Make sure your kale is completely dry, spread it in a single layer on the baking sheet, and do not salt until after they are done cooking. Delicious as a snack or hors d’oeuvres, kale chips are also wonderful in lieu of croutons in soups and salads.

  • Spring Onions - Delicious chopped with some bell pepper, lightly sauteed in bacon grease, and used to top fried eggs! Yum!

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

  • Parsley

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

 

 

 

Vegetable Forecast

Melon, Cucumber, Padron peppers, Spring Onions, Curly Kale, Parsley

 

 

 

News

 

Save the Date! Say Hay Day 2017 is Saturday, July 29th.

You can help us out by filling out the extremely brief two-question survey so we can make it the best possible farm visit for you!

This year’s party will include live music from last year’s band Banjo Fiddle.  Come enjoy some tunes in our fields.

HAPPY 4th of JULY!

 

 

Recipe

 

Summer Squash Carpaccio with Fennel, Basil, Mint, and Shaved Pecorino (Serves 6)

A beautiful way to showcase fresh, raw summer squash that compliments the other ingredients like fresh herbs, shaved fennel, pecorino, and citrus-y vinegar.  You can serve this salad in a bowl, on a platter, or in little timbales as an appetizer, if you want to impress.  A “timble” can refer to either a kind of pan used for baking, or the food that is cooked inside such a pan.  The dressing does a great job of holding the zucchini pieces together if you go that route.  It pairs well with grilled lamb chops and a host of other main dishes.  Thank you to Food 52 for the inspiration!

 

  • 10 small summer squash of assorted shapes and colors

  • 3-4 additional zucchinis if you're making timbales

  • 1 small bulb of fennel

  • ½ cup of a mixture of fresh small basil and mint leaves

  • 1 lemon

  • 2 tablespoons citrus champagne vinegar

  • 8-10 tablespoons olive oil

  • Salt and pepper to taste

  • ⅓ cup Pecorino shavings using a potato peeler

Remove the ends of the squash. Using a mandoline, slice all the squash into thin slices, except the zucchini you may have reserved to make the timbales. To have a variety of shapes, I slice some into round discs and some long zucchini ribbons. Place in a bowl you will use to toss the entire salad.

 

Using the mandoline, thinly slice an entire small bulb of fennel, or 1/2 of a large bulb. Place in the bowl with the squash.

 

Zest and juice the lemon and add to the bowl. Add the mint and basil leaves.

 

In a separate small bowl, whisk the olive oil into the champagne vinegar and add 1/2 - 2/3 of the dressing to the salad bowl and toss the vegetables in it. Salt and pepper lightly. Add the Pecorino shavings. Let sit for 30 minutes to meld the flavors.

 

If you're making timbales, slice the additional zucchini squash into thin long ribbons and dip them into the remaining dressing. The best way I've found to make these timbales is with metal baking rings. I place a ring in the center of the salad plate and position the dressed zucchini slices around it, overlapping them as needed. Add additional dressing to the salad if needed and spoon the salad into the middle. Let sit for 2-4 minutes and gingerly lift the baking ring off. My timbales have lasted as long as an hour without a problem. The dressing does a great job of holding it all together.

 

For garnish, I add a small fennel frond so folks know there's also fennel in the salad.

 

 

Pic of the Week:


 

Join us for another scene like this one from last year's farm party.  Keep an eye out for more details announced this week.

July 5, 2017

What’s in the box this week?

Standard Shares include

  • Summer Squash - The star of this week’s recipe!

  • Cucumbers -  Cucumbers are vigorous growers and therefore need between 1 and 2 inches of water per week, depending on the weather and the characteristics of your soil!  Wow!

  • Kale - Sear your kale and use these greens as the base for a vegetarian bowl, mix them into pasta, or serve as a side dish.  In a large saute pan, heat 1 tablespoon extra-virgin olive oil over medium heat. Add 2 cloves thinly sliced garlic and cook until translucent, about 15 seconds. Turn heat to high and add 1 bu kale (stems removed, leaves torn) in batches. Season with coarse salt. Press down firmly with a spatula to sear leaves. Transfer to a plate. Repeat with remaining oil and leaves. Let cool completely.  Seared kale can be refrigerated for up to 3 days.

  • Savoy Cabbage - Cabbage is an abundant source of Vitamin C. You might be surprised to know that it is actually richer in vitamin C than an orange, which is traditionally considered the “best” source of that vital nutrient.

  • Spring Onions - Finely chop or mince your onions and add them to salad dressings, marinades, BBQ sauces, etc!

  • Parsley - The most basic persillade is a mixture of minced parsley and garlic used in French cooking.  More often, it is mixed with olive oil or other herbs and vinegar to form the basis of a sauce, marinade or ‘rub’ for fish and meat.  It also works great on potatoes!  A persillade uses fresh herbs which means that the timing of when you add it to a dish will have a big effect on the final taste. Adding at the end of cooking gives a very strong burst of flavor, this is great for bringing simple stews to life. Add it at the beginning of cooking, just like roasting potatoes, gives you a much more mellow flavour.  Coarsely chop 2 cloves garlic and 1 bunch flat leaf parsley separately. Mix them together, and finely chop till they completely mix. Using a mezzaluna works really well. It can be added to stews, casseroles, soups and many other dishes.  By adding it to breadcrumbs with olive oil, you can make a wonderful crust for a leg of Lamb or by grating in some Lemon zest it goes well with fresh fish as either a crust on fillets or a stuffing for whole fish like Sea Bass.

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

 

Vegetable Forecast

Summer squash, Cucumbers, Kale, Spring Onions, Fennel, Herb

 

 

News

Save the Date! Say Hay Day 2017 is Saturday, July 29th.

You can help us out by filling out the extremely brief two-question survey so we can make it the best possible farm visit for you!

New! This year’s party will include a demonstration by resident pickle expert (and our new Office Manager) Daniel! Join us and take home some goods.

HAPPY 4th of JULY!

 

Recipe

Summer Squash Grilled Cheese (Serves 4)

According to Deb from Smitten Kitchen, “For a to-go meal, grilled cheese-style is the way to go. For a meal at home, I prefer these open-faced; you could run them under the broiler for a toastier finish… You can use a mix of any cheeses — although a couple that melt well is ideal for sandwich adherence — you like with zucchini, I’ve suggested three here. All gruyere (2 cups) works well too.”

  • 1 lb (about 2 large) summer squash, trimmed

  • 1 1/4 tsp fine sea or table salt, plus more if needed

  • 1 cup (3 oz) coarsely grated gruyere cheese

  • 3/4 cup (2 1/2 oz) coarsely grated fontina or provolone cheese

  • 1/4 cup finely grated parmesan or pecorino cheese

  • Freshly ground black pepper

  • 8 thin slices bread of your choice, I used a country-style white bread

  • A couple tbsp softened butter or olive oil for brushing bread

Prepare summer squash: Use a food processor with a grater attachment or the large holes of a box grater to grate the squash. In a large colander, toss together the squash and salt. Let stand for 20 to 30 minutes, until the summer squash has wilted and begun to release liquid. Drain themi in a colander and then use your hands to squeeze out as much water as possible, a fistful at a time. Place wrung-out squash on paper towels to drain further.

Make filling and assemble sandwiches: Mix squash with grated cheese, a lot of freshly ground black pepper, and more salt if needed.

Brush or spread the bread sides that will form the outsides of the sandwiches with olive oil or softened butter. Spread squash-cheese on insides and close the sandwiches.

Cook the sandwiches: Place sandwiches on a large griddle or frying pan over low-medium heat. I like to cook grilled cheese slowly to give the centers a chance to really melt before the outsides get too brown. When the undersides are a deep golden brown, flip the sandwiches and cook until the color underneath matches the lid. Cut sandwiches in half and dig in. Perhaps some pickled vegetable sandwich slaw on the side?

 

Pic of the Week:

Meet Merril and Nicole! The newest additions to our already stellar market crew. 

 

 

June 28, 2017

What’s in the box this week?

Standard Shares include

  • Summer Squash - The most versatile of summer vegetables.

  • Nantes Carrots -  Truly the last of the season.

  • Kale - Cut your kale into ribbons, sautee it with garlic, salt, and pepper - pile it on your avocado toast!

  • Fennel - Whether served raw or cooked, fennel bulbs must be trimmed first. Cut the stalks from the top of the bulb, then remove any tough outer layers. Some recipes call for the removal of the triangular core. This can easily be done with a paring knife. Fennel trimmings don't have to be thrown away. Sprinkled fronds are regularly used as a garnish for soups, stews, and pastas. The stalks add flavor to stocks or roasted poultry or fish (stuff them into the cavity).

  • Spring Onions - Mix the chopped green tops into cream cheese to top your bagel :)

  • Beets - To best steam your beets:  Set a steamer basket in a saucepan with 2 inches simmering water. Add 1 bu beets (peeled and cut into 1/2-inch pieces). Cover and steam until beets are tender when pierced with a knife, 15 to 20 minutes.

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

 

 

 

Vegetable Forecast

Summer Squash, Cucumbers, Kale, Spring Onion, Cabbage, Parsley

 

 

News

 

Save the Date! Say Hay Day 2017 is Saturday, July 29th.

You can help us out by filling out the extremely brief two-question survey so we can make it the best possible farm visit for you!

 

 

 

 

Recipe

 

Beets Don’t Kale My Vibe Salad (Serves 6)

Hiphop artist Kendrick Lamar partnered with national salad chain restaurant Sweetgreen to create this salad, a riff on a popular song title of the superstar rapper.  Now you can make it at home via the folks at Epicurious!

For the Beets

  • 2 red beets, peeled and cut into 1/2-inch cubes

  • 1 small red onion, diced into 1/2-inch cubes

  • 3 tbsp balsamic vinegar

  • 2 tbsp extra-virgin olive oil

  • 1 tbsp agave nectar

  • Salt and cracked pepper to taste

For the Salad

  • 6-8 cups chopped kale

  • 2-3 cups cooked wild rice, kept warm

  • 2-3 grilled chicken breasts, diced and kept warm

  • Roasted beets (above)

  • Balsamic vinaigrette

  • 4 oz good-quality goat cheese, crumbled

  • 1/2 cup raw or roasted chopped pecans

For the Beets:

Preheat the broiler. In a medium bowl, combine all ingredients and toss to coat well. Place everything on a rimmed baking sheet lined with aluminum foil and broil until the beets are well browned and the onions are caramelized, 7–8 minutes. Keep a close eye on the cooking, because all broilers are different. Once the beets have browned, carefully cover them with another sheet of foil and continue to broil for 5–7 more minutes, or until they have softened slightly. Remove from the oven and allow them to cool to room temperature. (This step can be done ahead of time.)

For the Salad:

Start by combining the kale, rice, chicken, and beets in a large salad bowl. Drizzle in the desired amount of vinaigrette, and toss well to coat all of the kale with dressing. Serve with crumbled goat cheese and pecans on top.

 

 

Pic of the Week:

Say Hay Matt packing fennel.

June 21, 2017

What’s in the box this week?

Standard Shares include

  • Summer squash - Bake them with a generous coating of breadcrumbs and Parmesan - yum! Preheat the oven to 350°F. Remove the stem ends and slice 2 lbs squash cross-wise in 1/4-inch-thick rounds. Toss with ¼ c olive oil.In a small bowl, combine the ⅓ c bread crumbs, ½ c grated Parmesan cheese, ½ tsp flaked salt, and ¼ tsp freshly ground pepper. Arrange the squash rounds in a 9x12-inch rectangular baking dish, or 10-inch pie plate. Sprinkle the bread crumb mixture over.  Cover the baking dish with foil and bake in the oven for 30 minutes. Remove foil and bake another five minutes until the top is bubbling and crispy.

  • Savoy Cabbage -  For “Unstuffed Cabbage” from Mark Bittman: Sauté 1 lb ground beef, 1 chopped onion and 1 chopped carrot in olive oil until browned. Add chopped savoy cabbage leaves (1 small cabbage), 1/4 cup raisins, a pinch of cinnamon, salt and pepper. Cover and cook until cabbage wilts, then add a 28-oz can of whole tomatoes (with juice) and 1/2 cup stock. Simmer, partly covered, until cabbage is tender and sauce thickens. Garnish: Parsley.

  • Kale - Grill that kale! Toss clean, dry kale leaves with a little oil and seasoning, then place on the grill for a couple minutes to crisp up. Turn, crisp the other side and you're done. The grilled leaves are browned and crunchy in some spots, chewy and tender in others. The stalks — which don't have to be removed, perhaps this method's biggest selling point — soften up and become pleasantly crunchy.  You are limited by the capacity of your grill or grill pan, but each batch takes just a few minutes, so the cooking is quick. Get fancy, adding balsamic vinegar, lemon juice and garlic to the pre-grill oiling, or go with just a little lime juice, sea salt and pepper.

  • Sage - Pairs beautifully with squash, summer or winter.

  • Spring Onions - To finish off some fish (like hake or sea bass): Heat 2 tbsp sesame oil in the wok; add 3 chopped spring onions and 1 knob freshly peeled and thinly sliced ginger and stir fry for 1 minute. Add the 1 tbsp soy sauce and 1 tbsp water and simmer for a few minutes to thicken.  Then, pour the sauce over the steamed fish and serve.

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

  • Batavian Lettuce - Batavia is a type of lettuce (not a variety) that forms a loose-head and is a member of the crisphead family. There are five distinct types of lettuce: leaf (also called loose-leaf lettuce), Cos or romaine, crisphead, butterhead and stem (also called asparagus lettuce). Leaf lettuce, the most widely adapted type, produces crisp leaves loosely arranged on the stalk.

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

 

 

Vegetable Forecast

Summer Squash, Kale, Spring Onion, Beets, Savoy Cabbage, Fennel

 

 

News

Save the Date! Say Hay Day 2017 is Saturday, July 29th.

You can help us out by filling out the extremely brief two-question survey so we can make it the best possible farm visit for you!

 

 

Recipe

Lettuce Salad with Vinegar-Roasted Beets (Serves 6)

These sweet and tangy beets are a highlight of this bright salad, using two items from this week’s box!  Thank you to Food & Wine for the recipe!

  • 1 1/4 cups plus 3 tablespoons rice wine vinegar

  • 1 1/4 cups water

  • 1 tablespoon sugar

  • Kosher salt

  • 1 1/2 pounds small beets

  • 2 thyme sprigs

  • 2 garlic cloves, crushed

  • 1 bay leaf

  • 3/4 cup plain yogurt

  • 3 tablespoons minced shallot

  • Pepper

  • Two 8-oz heads of lettuce, large leaves torn

  • Cilantro leaves and small dill sprigs, for garnish

Preheat the oven to 425°F. In a large, deep ovenproof skillet, whisk 1 1/4 cups of the vinegar with the water, sugar and 1 tablespoon of salt. Add the beets, thyme, garlic and bay leaf. Cover the skillet and roast the beets for about 45 minutes, until tender, turning them halfway through.

Remove the beets from the skillet and let cool completely, then peel and cut into wedges; discard the cooking liquid.

In a medium bowl, whisk the yogurt with the shallot and the remaining 3 tablespoons of vinegar. Season the dressing with salt and pepper.

Arrange the lettuce on a platter and top with the beets. Drizzle with half of the dressing and garnish with cilantro leaves and dill sprigs. Serve right away, passing the remaining dressing at the table.

MAKE AHEAD: The drained roasted beets can be refrigerated for up to 3 days.

 

Pic of the Week:

Late spring plantings due to wet weather have resulted in a bit of unusual seasonality - like this heatwave Savoy cabbage in the middle of June!  Look for it in next week's box!

 

 

What’s in the box this week?

Standard Shares include

  • Summer squash - The star of this week’s recipe!

  • Broccoleaf -  Don’t forget that you can use broccoleaf leaves in a smoothie!

  • Green Curly Kale - Make salt and cinnamon kale chips! Preheat the oven to 400ºF.  Rinse and dry 12 large whole kale leaves before removing most of the center stalk, leaving long, thin pieces of kale.  Toss the kale in 3 tbsp olive oil, then sprinkle with ½ tbsp sugar, 1/2 tbsp cinnamon, and ½ tbsp of sea salt.  Arrange the leaves in a single layer on a couple of baking trays and bake for 5 minutes, until crisp.  Transfer the kale to a rack to cool, then serve.

  • Mint - For a unique, brown butter, peas, and mint omelette: Bring a 1-qt. saucepan of salted water to a boil. Add ⅓ cup fresh peas and cook until tender, 1 minute; drain and transfer in a bowl. Stir in 1 tbsp olive oil, 1 tsp grated lemon zest,  Kosher salt, and freshly ground pepper; set aside.  Whisk 6 Say Hay eggs, salt, and pepper in a bowl. Heat 3 tbsp unsalted butter in a 12" nonstick skillet over medium heat; cook until milky foam settles at the bottom of the skillet and turns nut brown. Add eggs; cook, without stirring, until large curds form, 3-4 minutes, then gently stir until eggs are almost set. Using a rubber spatula, pat eggs into an even layer. Place peas, 1 ½ tbsp grated pecorino romano, and 2 tbsp thinly sliced mint leaves over eggs. Remove from heat and using spatula, roll omelette up and over filling; slide omelette onto a plate and garnish with more mint and cheese.

  • Spring Onions - A lovely pizza topping, sliced thinly….

  • Beets - Boiled red beets are usually juicy and plump. But a big disadvantage of the boiling method is that a lot of red pigment leaks into the water and the beets lose their bright red color. To avoid this, add one to two tablespoons of vinegar to the cooking water.

  • Batavian Lettuce - Ooh! A slice of this lettuce variety is perfect on that early summer hamburger.

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

 

 

Vegetable Forecast

Summer Squash, Kale, Spring Onion, Beets, Batavian Lettuce, Oregano

 

 

News

Save the Date: Say Hay Day 2017 scheduled for July 29th!

More information to come.

 

 

Recipe

Grilled Summer Squash with Feta and Mint (Serves 4)

Use two ingredients from this week’s box to make this wonderful side dish or just double it for a tasty vegetarian main when you fire up the grill!  Thank you to Chowhound for the recipe!

  • 3 lbs assorted summer squash, washed and ends trimmed

  • 2 tbsp freshly squeezed lemon juice

  • 3 tbsp olive oil

  • Kosher salt

  • Freshly ground black pepper

  • 2/3 c crumbled feta cheese (about 3 1/2 oz)

  • 4 tsp coarsely chopped fresh mint leaves

Place 1 squash on a cutting board and make a diagonal cut about 1 1/2 inches from one end.Roll the squash a half turn and make another diagonal cut (in the same direction as the first cut) about 1 1/2 inches from the cut end of the squash. Repeat with the rolling and cutting until you reach the end of the squash; this is called a roll cut. Repeat with the remaining squash, place in a large bowl, and set aside.

Place the lemon juice in a medium bowl and whisk in the olive oil in a slow stream until combined. Season with salt and pepper, then add half of the dressing to the bowl of squash, season generously with salt and pepper again, toss to combine, and set aside.

Meanwhile, heat a grill pan or outdoor grill to high (about 450°F to 550°F).

When the grill is ready, use a slotted spoon to place the squash on the grill. Reserve the large bowl and any remaining dressing in it. Cook the squash uncovered, turning occasionally, until charred in spots and crisp-tender, about 7 to 8 minutes total.

Return the grilled squash to the large bowl, add the remaining half of the dressing, and toss until evenly coated. Let the squash cool until just warm or room temperature, about 15 minutes. Add the feta and mint and stir to combine. Taste and season with more salt and pepper as needed.

 

Pic of the Week:

We hosted a group of farmers from the Yolo Farmers' Guild to talk about business management. 

And resident Entymologist Rex Dufour talked about pests and biological control.

 

 

June 7, 2017

What’s in the box this week?

Standard Shares include

  • Summer squash - Unlike their winter counterparts, summer squash have soft, thin skin that is perfectly edible, with varying degrees of light to dense flesh. They can all be eaten raw or cooked, and have a mild flavor that can range from sweet to nutty, and though the difference in flavor between varieties is subtle, it's distinct.

  • Nantes Carrots -  Last of the spring season.

  • Lacinato Kale - Kale is particularly well suited to braising in a bit of broth.

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

  • Spring Onions - Preheat oven to 350℉. Place 15 onions in a baking pan. Sprinkle with 1 tsp fresh thyme leaves and season with coarse salt and pepper. Add 1 tbsp unsalted butter in slivers, especially around bulbs. Roast onions until tender, browned, and caramelized, about 35 minutes. Transfer to a warmed bowl and drizzle with pan juices.

  • Red Beets - For roasted beets with mint yogurt sauce: Preheat oven to 425℉. In a 9-by-13-inch baking dish, toss about 1 ½ lbs scrubbed beets with 2 tbsp extra-virgin olive oil. Season with coarse salt and ground pepper. Cover dish tightly with foil and roast until tender when pierced with a knife, 45 to 60 minutes, depending on size. When cool enough to handle, rub beets with a paper towel to remove skins.  Meanwhile, in a small bowl, whisk together ½ c plain yogurt, 1 tbsp finely chopped fresh mint leaves, ⅛ tsp ground cumin, and 1 tbsp fresh lemon juice; season with salt and pepper. Spoon yogurt sauce over beets and serve.

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

 

 

Vegetable Forecast

Summer squash, broccoleaf, green curly kale, beets, spring onions, mint

 

News

Save the date!  Say Hay Day 2017 is scheduled for Saturday, July 29th.  Details to follow....

 

 

Recipe

Roberta’s Parsley Cake (Serves 12-14) As this recipe’s author says, “If we can put rosemary in our frozen yogurt and thyme in our cookies, there's nothing stopping parsley from treading over the line.”  Broach unchartered territory and bring parsley into the realm of sweet treats with this fun, very green recipe, thanks to Food52!

  • 4 cups tightly packed parsley leaves

  • 1 cup tightly packed mint leaves

  • 3/4 cup good olive oil, plus more for the pan

  • 2 cups plus 1 tablespoon all-purpose flour

  • 1 tablespoon plus 2 teaspoons cornstarch

  • 2 1/4 teaspoons kosher salt

  • 1 1/2 teaspoons baking powder

  • 4 large Say Hay eggs, at room temperature

  • 1 2/3 cups sugar

To make the herb-oil mixture, put a fourth of the parsley and mint in a strong blender or food processor, and blend it on low speed. Use a blender stick to help crush the herbs while the blade is spinning (or stop the machine from time to time to push the herbs back down toward the blade). Slowly increase the speed to medium (or a steady puree, in a food processor) and continue adding the rest of the herbs until you have added all of them.

In a steady stream, add half of the olive oil. Mix on medium-low speed (or pulsing, if using a food processor) until all is combined. Add the remaining olive oil and blend for no longer than 10 seconds. The mixture will look loose and stringy. Scrape out the blender to get all of the parsley mixture, transfer it to a bowl, and refrigerate until ready to use.

In a bowl, combine the flour, cornstarch, salt, and baking powder and set aside.

In a stand mixer fitted with the paddle attachment, whip the eggs for about 30 seconds. Add the sugar and mix on high speed until the mixture is very thick and turns a pale yellow color, about 3 minutes. Turn the mixer speed down to low and add the herb-oil mixture.

With the machine still running, add the flour mixture and mix until just combined. Do not over mix. Pour the batter into a container and refrigerate it for at least 6 and up to 24 hours (the cake will turn out much greener than it would if you baked it right away).

When you're ready to bake, preheat the oven to 340°F and lightly oil a sheet pan -- ideally a 13- x 18-inch for a thin cake but 11 3/4- x 16 1/2-inch will work with a slightly longer baking time (at Food52, we used a 10- x 15-inch jelly roll pan). Line the bottom of the pan with parchment paper and lightly oil the paper. Pour the batter into the sheet pan and smooth out the top with a spatula.

Bake for 12 to 18 minutes, rotating the cake halfway through. If the top begins to brown before the inside of the cake is done, turn the heat down to 330° and let it cook a couple of minutes longer. When a cake tester inserted in the center of the cake comes out clean, it's done. Let it cool in the pan.

To serve, tear serving-size squares of cake into a few larger pieces and divide them among individual plates. If desired, serve with vanilla ice cream and lemon zest. Alternately, eat warm with butter for breakfast.

 

Pic of the Week:

It may not yet be officially summer, but once summer squash arrives, it sure feels like it! We tend our field four days/week to keep up with fruit production.  

 

 

 

May 31, 2017

What’s in the box this week?

Standard Shares include

  • Batavian Lettuce - For creamy herb dressing: Pulse 1 large Say Hay egg yolk, 1 finely chopped garlic clove, and 2 tbsp Sherry vinegar in a food processor until smooth. With motor running, gradually drizzle in ½ c olive oil and process until emulsified. Add ½ c (packed) fresh dill leaves and ½ c (packed) fennel fronds and process, adding water by the tablespoonful as needed, until dressing is the consistency of heavy cream; season with Kosher salt and freshly ground pepper.

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

  • Lacinato Kale - Store dino kale loosely wrapped in plastic in the fridge. (Unlike more tender greens, dino kale doesn't store better if washed first, so you can put off that task until you're ready to use it.)  When ready to use, be sure to rinse the leaves well. The leaves are so sturdy that you don't need to be nearly as careful to avoid bruising and crushing as with other greens.

  • Parsley - Says Deborah Madison, vegetarian extraordinaire, of this illustrious herb: “Parsley is a truly ubiquitous kitchen herb. The stems contribute substantially to stocks and the chopped leaves add depth of flavor to countless dishes...If you are devoted to juicing, you’ll use parsley for its ample vitamins and minerals. In a dish like tabbouleh, parsley is the main ingredient, and you can also make a parsley salad without any grain.”

  • Kohlrabi - This weird little alien-looking veggie can be used in literally anything once steamed. We throw steamed kohlrabi into frittatas, stir-fries, and pasta dishes. We also like to puree it with a little cream and simple spices. There are even recipes for stuffing steamed kohlrabi into empanadas and calzones!

  • Red Beets - If you are using them as the base of your salad, beet greens should be cut into very thin ribbons so that they soften to a texture that's easy to bite.

  • Spring Onions - Milder than mature onions, but very flavorful.

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

 

 

Vegetable Forecast

Summer squash, Rainbow Chard, Lacinato Kale, Beets, Spring Onions, Parsley

 

 

Recipe

Herb, Chard, and Feta Soup (Serves 4)

Use three ingredients from this week’s box to create this winner from Yotam Ottolenghi.  It is simple to prepare, yet includes many complex flavors from a variety of pungent herbs and spices.  Thank you to Bon Appetit for the recipe!  

 

Soup

  • 2 tablespoons olive oil

  • ½ - 1 bu of spring onions, coarsely chopped

  • 2 garlic cloves, crushed

  • 1 pound Swiss chard leaves (center ribs and stems removed) or spinach, coarsely chopped (about 10 cups)

  • 3 1/2 cups vegetable broth

  • 1 cup coarsely chopped flat-leaf parsley

  • 1/2 cup coarsely chopped fresh cilantro

  • 1/4 cup fresh mint leaves

  • 1 tablespoon dried mint

  • 1 teaspoon freshly grated nutmeg

  • 1 tablespoon fresh lemon juice

  • Kosher salt and freshly ground black pepper

Garnishes

  • 5 ounces plain Greek-style yogurt (about 1/2 cup)

  • 1/2 cup mixed chopped herbs (such as parsley, cilantro, and mint), divided

  • 4 ounces feta, crumbled, divided

  • Kosher salt and freshly ground black pepper

  • Fresh lemon juice (optional)

  • Olive oil (optional)

 

Soup

Heat oil in a large saucepan over medium heat. Add onion and garlic and cook, stirring often, until translucent and soft (do not brown), 7–8 minutes. Stir in chard, broth, parsley, cilantro, fresh and dried mint, and nutmeg. Bring to a boil, reduce heat, and simmer, stirring occasionally, until chard is tender, about 10 minutes. Stir in lemon juice and season to taste with salt and pepper. Working in batches, purée soup in a blender until smooth. Return to pan. DO AHEAD: Can be made 8 hours ahead. Cover and chill. Rewarm soup before continuing.

Garnishes

Place 1/3 of yogurt in a medium bowl. Add 1/2 cup warm soup; whisk until smooth. Repeat process twice more, adding a total of 1 cup more soup. Whisk yogurt mixture into soup in saucepan. Stir 1/4 cup herbs and half of feta into soup. Season to taste with salt, pepper, and lemon juice, if desired.

Ladle soup into bowls and garnish with remaining 1/4 cup herbs and 2 oz. feta. Drizzle with oil, if desired.

 

 

Pic of the Week:

Farm babies are growing up!

 

 

May 24, 2017

What’s in the box this week?

Standard Shares include

  • Crispleaf Lettuce - Try this sesame vinaigrette, a terrific option that might be the only dressing you’ll ever want: It can be savory, tangy, salty and even spicy, depending on how you adjust the ratios.

  • ~1 part sesame oil (preferably toasted)

  • ~1 part rice vinegar

  • ~1 part Bragg Liquid Aminos (preferred) or soy sauce

  • Liberal amounts of ground black pepper (red pepper flakes work, too)

    Shake it up in a jar for a few seconds and go to town.

  • Rainbow Chard -  Generally, any flavor that works well with spinach will partner with chard, including butter, lemon, cream, garlic, shallots and vinaigrette. In fact, if you do nothing more than briefly steam or saute chopped chard, then toss it with any (or any combination) of those, you’ll have a great side dish.

  • Lacinato Kale - The star of this week’s recipe!

  • Fennel

  • Spring Onions

  • Carrots -  If you're preparing carrots simply (steaming them, for example, or serving them as crudites), you might leave tops intact. Remove them for storage, however, as they can affect the root's moisture and flavor.

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

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

 

 

 

Vegetable Forecast

Beets, Chard, Kale, Spring Onions, Kohlrabi, Lettuce

 

 

Recipe

Beets Don’t Kale My Vibe Salad (Serves 6)

Hiphop artist Kendrick Lamar partnered with national salad chain restaurant Sweetgreen to create this salad, a riff on a popular song title of the superstar rapper.  Now you can make it at home via the folks at Epicurious!

For the Beets

  • 2 red beets, peeled and cut into 1/2-inch cubes

  • 1 small red onion, diced into 1/2-inch cubes

  • 3 tbsp balsamic vinegar

  • 2 tbsp extra-virgin olive oil

  • 1 tbsp agave nectar

  • Salt and cracked pepper to taste

For the Salad

  • 6-8 cups chopped kale

  • 2-3 cups cooked wild rice, kept warm

  • 2-3 grilled chicken breasts, diced and kept warm

  • Roasted beets (above)

  • Balsamic vinaigrette

  • 4 oz good-quality goat cheese, crumbled

  • 1/2 cup raw or roasted chopped pecans

For the Beets:

Preheat the broiler. In a medium bowl, combine all ingredients and toss to coat well. Place everything on a rimmed baking sheet lined with aluminum foil and broil until the beets are well browned and the onions are caramelized, 7–8 minutes. Keep a close eye on the cooking, because all broilers are different. Once the beets have browned, carefully cover them with another sheet of foil and continue to broil for 5–7 more minutes, or until they have softened slightly. Remove from the oven and allow them to cool to room temperature. (This step can be done ahead of time.)

For the Salad:

Start by combining the kale, rice, chicken, and beets in a large salad bowl. Drizzle in the desired amount of vinaigrette, and toss well to coat all of the kale with dressing. Serve with crumbled goat cheese and pecans on top.

 

Pic of the Week:

Hand planting peppers

 

 

May 17, 2017

What’s in the box this week?

Standard Shares include

  • Batavian Lettuce - Lettuce's native range spreads from the Mediterranean to Siberia, although it has been transported to almost all areas of the world.

  • Rainbow Chard -  Sautee some up with your poached egg. Delicious!

  • Kohlrabi - When you seek out recommendations on how to prepare a kohlrabi, people often suggest treating it like a turnip. Mashing, steaming or enrobing the sputnik orb in cheese and baking it au gratin style, are delicious ways to cook the German vegetable. But raw is another great way to go. Its crunchy sweetness makes great crudites, especially served with a favorite dip.

  • Snow Peas -  For snow pea salad with shallot and tarragon: In a large bowl, whisk together 2 tsp mustard, 2 tbsp champagne or white-wine vinegar, and ⅓ c extra virgin olive oil; season with salt and pepper. Add 2 tbsp minced shallot, 1 lb snow peas (thinly sliced lengthwise), and 2 tbsp chopped fresh tarragon and combine.

  • Purple Carrots -  Carrots were domesticated in Afghanistan and spread to the eastern Mediterranean about a thousand years ago.  They reached Europe and China in the 1300s. By the early 1500s, orange carrots could be found in Italy, Spain, and Germany. But purple, yellow, red, and white varieties persisted in Asia and the Middle East.

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

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

 

 

 

Vegetable Forecast

Lettuce, Carrots, Beets, Peas, Chard, Kale

 

 

Recipe

 

Beet and Beet-Greens Salad with Yogurt, Mint, and Dill (Serves 4-6) Use both the beets and the tops in this fantastic side dish from The New York Times!

 

  • 2 lbs medium beets in skin, well washed (any color)

  • 12-16 oz beet greens (or chard or other greens)

  • 1 tsp coriander seeds

  • 1 tsp cumin seeds

FOR THE VINAIGRETTE

  • ⅓ cup red onion or shallot, finely diced

  • 2 garlic cloves, finely grated

  • 3 tbsp red wine vinegar

  • Salt and pepper

  • 1 tsp toasted cumin-coriander mixture

  • Pinch cayenne

  • 4 tbsp extra virgin olive oil

 

FOR THE YOGURT SAUCE

  • 1 cup full-fat plain yogurt

  • 1 garlic clove, finely grated

  • Salt and pepper to taste

  • Pinch cayenne

  • 1 tsp toasted cumin-coriander mixture

  • 2 tbsp fresh mint, finely chopped

  • 1 tbsp extra virgin olive oil

  • 3 tbsp freshly snipped dill for garnish

Roast the beets: Put them in a baking dish in one layer (if some beets are larger, halve them so they will cook evenly). Add about 2 inches water to the pan and cover tightly with foil. Bake at 375℉ for at least an hour, or up to one and a half hours, until fork tender. Remove the foil, pour off the liquid and let cool for a few minutes, then peel while still slightly warm. Cut into wedges and set aside.

Cut beet greens into 1-inch ribbons, then wash well 3 times in abundant cold water to remove any sand or grit. Bring a large pot salted water to boil. Add the greens and cook briefly till wilted, about 2 minutes. Drain, cool under running water, then squeeze out excess water.

In a dry pan over medium heat, toast the coriander and cumin seeds until fragrant and just lightly browned, about 2 minutes. Grind to a coarse powder in a mortar or spice mill.

Make the vinaigrette: Put the onion, garlic and vinegar in a small bowl and leave for 5 minutes or so, then whisk in the remaining ingredients.

Make the yogurt sauce: Put the yogurt in small bowl. Add the garlic, salt and pepper, cayenne, cumin-coriander mixture, mint and olive oil.

Season the beet wedges lightly with salt and dress with half the vinaigrette. In a separate bowl, lightly salt the greens and dress with remaining vinaigrette. Arrange dressed beets and greens on a platter and top with a little smear of the yogurt sauce. Sprinkle with dill, and pass the rest of the yogurt sauce at the table.

 

 

Pic of the Week:

Spring beets!

May 10, 2017

What’s in the box this week?

Standard Shares include

  • Little Gems - This lettuce has a great crunchy texture and tight heads with lots of nooks and crannies that capture dressing without making the lettuce soggy.

  • Salanova Lettuce -  A head of Salanova lettuce has up to 200 leaves while a normal head of lettuce is comprised of 40 to 50 leaves. More to love!

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

  • Shelling Peas -  Fresh peas can be blanched before serving. It takes less than a minute, so be sure to have a big bowl of ice water ready to stop the cooking after you drain them! And don't toss that pod -- they make a lovely, light spring stock when simmered in a few cups of water.

  • Green Garlic -  Chopped green garlic bring out the flavors in any buttery pasta dish.

  • Beets - Let’s talk stains. You can always opt for gloves or pressuring a friend to do the dirty work. If the unthinkable happens, treat the beet stain immediately. And if you’re out of cleaner, try using a piece of white bread or a paste made from equal parts of baking soda and water to remove the juice from clothing and carpets. You can follow these four commandments for a dye-free experience:

  • To prevent ruined clothing: Leave your whites for Labor Day and wear an old apron.

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

  • To prevent stained countertops: Grate beets over a bowl in the sink or place a large, old rag under the cutting board before slicing.

  • To prevent messy pans: Close up each beet in foil before roasting. Place scrubbed beets on a long piece of aluminum foil; sprinkle with olive oil, salt, and pepper; close up the beets into a foil packet; and roast until tender, approximately 45-60 minutes.

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

 

 

 

News

 

As a post Earth Day spring celebration, we’re showering our CSA customers in one free dozen small eggs as an act of love and appreciation! Please enjoy them or share them with someone who will.  

 

 

Vegetable Forecast

Purple Carrots, Beets, Kohlrabi, Little Gems, Chard, Snow Peas

 

 

 

Recipe

 

Shaved Kohlrabi With Mint, Tahini, and Pistachios (Serves 4) A lovely salad for the beautiful spring weather, care of Bon Appetit!

 

  • ¼ cup tahini

  • 1 tablespoon honey

  • 4 tablespoons olive oil, divided

  • 1 teaspoon finely grated lemon zest

  • 2 tablespoons fresh lemon juice, divided

  • Kosher salt

  • ½ cup coarsely chopped mint

  • 1 tablespoon finely chopped chives

  • ⅓ cup finely chopped toasted pistachios

  • 3 medium kohlrabies (about 2 pounds total), peeled, thinly sliced on a mandoline

  • 1 tablespoon white wine vinegar

 

Mix ¼ c tahini, 1 tbsp honey, 2 tbsp olive oil, and 1 tbsp lemon juice in a small bowl to combine; season with Kosher salt.

 

Toss ½ c coarsely chopped mint, 1 tbsp finely chopped chives, ⅓ c finely chopped toasted pistachios, and remaining 2 tbsp oil in a large bowl; season with salt. Add 3 medium kohlrabies (about 2 lbs total - peeled and thinly sliced on a mandoline), 1 tbsp white wine vinegar, 1 tsp finely grated lemon zest, and remaining 1 tbsp lemon juice; toss to combine. Taste and season with more salt if needed.

 

Spread tahini mixture over plates; top with kohlrabi salad.

 

 

 

Pic of the Week:

Our Hedgerows are blowing up with flowers this time of year!

May 3, 2017

What’s in the box this week?

Standard Shares include

  • Arugula - Sautéed arugula is a lovely side dish, which absorbs other flavors it had been exposed to—olive oil, thinly sliced garlic, red pepper flakes—while retaining a bit of its own spice.

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

  • 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.

  • Snow Peas - For snow peas with toasted almonds:Melt 1 tbsp butter in medium skillet over medium heat. Add ¼ c sliced almonds and cook until golden and fragrant and butter begins to brown, stirring frequently, about 1 1/2 minutes. Add ½ lb trimmed snow peas and 2 tsp minced shallots; sauté until snow peas are crisp-tender, 1 1/2 to 2 minutes. Remove skillet from heat; add 1 tsp fresh lemon juice. Season to taste with salt and serve.

  • Green Garlic - One stalk and bulb of spring garlic is equivalent to a small onion, or a leek and one clove of mature garlic.

  • Rosemary -  Look for long, thick-branched rosemary sprigs to use as elegant skewers and to add a touch of extra flavor to your dish. Pull off most of the rosemary leaves to save for another use, leaving the herbs at the top of the skewer intact. Add multicolored vegetables to enhance the color contrast!

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

 

Vegetable Forecast

Salanova Lettuce, Spinach, Shelling Peas, Kohlrabi, Beets, Mint

 

News

We're still hiring for 2017!!!! Check out our job posting page and pass it along. 

 

Recipe

 

 

Baked Eggs with Spinach and Mushrooms (Serves 6 with massive portions to 12 with regular-sized ones) This gorgeous dish will both serve the masses and impress all of your discerning brunch friends.  Deb from Smitten Kitchen says don’t worry about cooking all 12 eggs to cook evenly, because it is impossible: “The ones in the center will be more runny; at the edges, they’ll be more firm. But don’t fret. I’ve found that almost all people have an egg preference (more runny vs. more firm) and each egg manages to find the right home. Just ask people their preference as you serve them.”  Yum!

  • 2 lbs (32 oz) ounces fresh baby spinach or regular spinach leaves

  • 1 small yellow onion, finely chopped

  • 3 small garlic cloves, minced

  • 4 tbsp unsalted butter

  • 1 lb mushrooms, thinly sliced (creminis or another)

  • 1 c heavy cream

  • 3/4 tsp table salt

  • Freshly ground black pepper

  • 1/4 tsp freshly grated nutmeg (optional)

  • 12 large Say Hay eggs

  • 6 tbsp finely grated Parmesan cheese

If you’ve just washed your spinach, no need to dry it before wilting it in the pan. If it’s already dry, bring 1/2 inch water to a boil in a very large ovenproof heavy skillet, then add half of spinach and cook, turning with tongs, until wilted, about 30 seconds. Add remaining spinach and wilt in same manner, then cook, covered, over moderately high heat until spinach is tender, about 1 to 2 minutes. Drain in a colander and cool under cold running water. Gently squeeze handfuls of spinach to remove as much liquid as possible, then coarsely chop. You will have about 2 cups fairly tightly packed cooked spinach.

Wipe skillet dry, then melt butter over medium-low heat. Cook onion and garlic until softened, 2 to 3 minutes. Add mushrooms and increase heat to medium-high, then cook, stirring, until mushrooms have softened, exuded liquid and that liquid has cooked off, about 5 minutes. Stir in cream, salt, pepper, nutmeg (if using), and chopped spinach and bring back a simmer. Remove skillet from heat.

If baking eggs in this skillet, make 12 large indentations in mixture, each large enough to fit an egg. Otherwise, you can transfer this mixture to a 9×13-inch baking dish and do the same there. I like to use 2 teaspoons to make the wells; I press the backs of them together to “pinch” up the spinach mixture to form taller walls so that the eggs will not merge together.

Do ahead: You can then set this aside for a few hours or up to one day in the fridge, covered.

When you’re ready to bake the dish, or about 30 minutes before serving, put oven rack in upper third of oven and heat oven to 450°F. Crack an egg into each well. Bake until whites are firm and yolks are still runny. You can check this by inserting a toothpick into various parts of the eggs and seeing whether they’re runny or set, which takes anywhere from 15 to 30 minutes. The range is long due to different ovens and baking vessels. It’s better to have to check more often than to let them overcook.

Remove dish from oven, sprinkle with additional salt and pepper, plus grated Parmesan. Serve immediately.

 

 

 

Pic of the Week:

 

 

 

The challenge of control: these baby barn owls will consume hundreds or thousands of rodents from our field this summer, thanks to the hard work of their mother. 

We're attempting to save our early direct-seeded melons, cucumbers and squash with a band of kaolin clay.  In a nutshell: The clay bothers the cucumber battles to the point where they prefer to go elsewhere. 

April 26, 2017

What’s in the box this week?

Standard Shares include

  • Arugula - Revisit a classic salad, and pair your greens with blue cheese, pears and pine nuts.

  • Spinach -  A great addition to any mac & cheese, Annie’s or homemade!
  • Cherry Radishes - What about grilling??? Preheat your grill (med).  Toss 3-4 cups radishes (cleaned, trimmed, and cut to similar size) in a bowl with a drizzle of olive oil, salt, and pepper.  Grill on a preheated grill – MED heat, covered for 10-12 minutes, turning every 4 minutes or A grill pan can help prevent pieces from falling in-between the grates.  For tarragon dressing, mix 1/8 c olive oil, 1 tbsp red wine vinegar, 1/3 c fresh tarragon, 1/8 c chopped scallions, 1 tsp prepared horseradish, 1/2 tsp salt plus more to taste, cracked pepper, and 1/2 tsp mustard seeds ( optional).  Remove radishes from the grill and place in a bowl. Toss with dressing and serve warm.  You could place on a platter and springing with more tarragon.  This will also be good cold, the next day.

  • Snow Peas - The star of this week’s recipe!

  • Green Garlic - For those of you who are wondering, green garlic and garlic scapes are not the same thing. Green garlic is harvested young before bulbs develop or dry out, whereas garlic scapes are the flowering stalks of the mature hard-necked garlic — an indicator that the garlic bulbs are ready to be harvested.

  • Oregano -  This herb is a perennial, although it is grown as an annual in colder climates, as it often does not survive the winter.

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

 

 

Vegetable Forecast

Spinach, Arugula, Turnips, Snow Peas, Green Garlic, Rosemary

 

 

Recipe

 

 

Fresh Snow Pea Salad with Pancetta and Pecorino (Serves 8)

This fresh, meaty dish is a real treat, with bright colors and flavors to jazz up your salad game.  Thank you to Food & Wine for the recipe!

  • 1 lb snow peas—strings removed, peas sliced on the diagonal 1/4 inch thick

  • 1/4 cup plus 1 tablespoon extra-virgin olive oil

  • 4 oz thickly sliced pancetta, cut into 1/4-inch dice

  • 1/2 small white onion, finely chopped

  • 2 tbsp fresh lemon juice

  • 1/2 tsp  lemon oil (Olive oil pressed or infused with lemon is available at specialty food stores and most supermarkets.)

  • Kosher salt

  • Freshly ground black pepper

  • 1/2 cup mint leaves, torn

  • 2 oz shaved Pecorino Sardo

Soak the snow peas in ice water for 10 minutes.

Meanwhile, in a medium skillet, heat 1 tablespoon of the olive oil. Add the pancetta and cook over moderate heat until lightly browned and the fat has rendered, about 5 minutes. Spoon off all but 1 tablespoon of the fat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes.

Drain the snow peas and pat dry. In a medium bowl, whisk the remaining 1/4 cup of olive oil with the lemon juice and lemon oil and season with salt and pepper. Add the snow peas, pancetta, onion and half of the mint and season with salt and pepper; toss well. Garnish with the remaining mint, shave the pecorino on top and serve.

 

 

Pic of the Week:

 

 

With the wet weather, we've turned to planting by hand for the first time in years!

April 19, 2017

What’s in the box this week?

Standard Shares include

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

  • Carrots -  For a tasty, easy carrot salad: Grate a few carrots on the wide edge of a box grater. If you have great knife skills and the counter space for a cutting board, julienned is nice, too. Add some thinly sliced radishes and/or julienned fennel, if you're feeling fancy.  Mix the veg with a vinaigrette of 1 teaspoon grainy mustard, 3 tablespoons lemon juice, a generous quarter-cup of olive oil, and a touch of honey, along with some toasted cumin and fennel seeds.  Toss in some golden raisins (if you want; these are divisive), and top with toasted pistachios and lots of parsley.  The carrots this week are grown by our friends at Riverdog Farm.

  • Butternut Squash - How to cut a butternut squash: The key to cutting a butternut squash is halving the squash into two manageable sections.  Start by cutting off the stem with a large, sharp knife.  Turn the squash so the cut end is facing away from you, and insert the tip of your knife straight down into the center of the vegetable, keeping it stable with your free hand. Press the handle of the knife down until you cut through the bottom half.  Rotate the squash 180 degrees and insert the knife into the center again, repeating the technique in step 2 to halve the squash.  Now the seeds can be removed and the squash prepared as your recipe specifies. In effort to bring diversity into the box, the butternut squash this week is also grown by our friends at Riverdog Farm.

  • Green Garlic- Drop everything you are doing and make this green garlic toast, immediately.  You’re welcome :) Heat the broiler. Place a couple slices of crusty bread on a baking sheet and broil them, flipping them halfway through cooking time, until golden on both sides. Keep warm.  In a bowl, stir together ½ c softened, unsalted butter (1 stick), ½ c grated Parmesan cheese, 2 ½ tbsp chopped young green garlic stalks (white and green parts), 1 tbsp minced chives, ½ tsp black pepper, ¼ tsp fine sea salt (more to taste,if desired) and a large pinch of red chile flakes.  Rub the toast with the cut side of a regular, halved garlic clove, then spread with the green garlic butter. Broil toast again for 30 seconds to 2 minutes, until the tops lightly brown and the butter melts. Serve hot or warm.

  • Mint-  This herb is so versatile, it pairs wonderfully with a variety of dishes. Throw it into your morning smoothie, make a mint pesto to top chicken, or pan fry it with ramps and spaghetti.  Yum!

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

 

 

 

Vegetable Forecast

Arugula, Spinach, Snow Peas, Radish/Turnips, Green Garlic, Oregano

 

 

News

Don’t miss the Capay Valley Mothers’ Day Garden Tour!  This is a great opportunity to shower mom with flower straight from the field (including pick-your-own), tour farms in the beautiful Capay Valley, attend workshops, and share in the community with a lunch at the Grange. See the link above for more details.

 

 

 

Recipe

 

Fennel, Avocado, and Clementine Salad with Arugula and Mint (Serves 4)

This dish incorporates some of our favorite cold weather elements, but can also brighten these rainy springtime days with its eye-catching color palette!  Use two items from this week’s box and some other special veggies!  Thank you to Bon Appetit for the recipe!

 

Vinaigrette

  • 1/2 cup (scant) fresh clementine juice (from about 3 clementines)

  • 2 tbsp fresh Meyer lemon juice (from about 1 lemon)

  • 2 tsp finely grated clementine peel

  • Pinch of sugar

  • 3 tbsp extra-virgin olive oil

 

Salad

  • 2 medium clementines

  • 1 fennel bulb, trimmed, quartered vertically, cored, sliced paper-thin (2 1/3 to 2 1/2 cups)

  • 1 avocado, halved, pitted, peeled, diced

  • 1/4 cup fresh mint leaves, sliced

  • 1 cup (packed) baby arugula

  • 1 tbsp extra-virgin olive oil, plus additional for drizzling

 

Vinaigrette

Combine clementine juice, lemon juice, clementine peel, and sugar in medium bowl. Slowly whisk in olive oil. Season to taste with salt and coarsely ground black pepper.

Salad

Peel clementines, separate into segments, and place in medium bowl. Add fennel, avocado, and mint. Toss with enough vinaigrette to coat. Season fennel mixture to taste with salt and coarsely ground black pepper.

 

Toss arugula with 1 tablespoon olive oil in another medium bowl. Season to taste with salt and coarsely ground black pepper.

 

Arrange fennel mixture on serving platter, top with arugula, and drizzle with additional olive oil.

 

Season to taste with coarsely ground black pepper.

 

 

Pic of the Week:

Our coops and fields at sunset.

Hens on vetch.

April 12, 2017

What’s in the box this week?

Standard Shares include

  • Baby Batavian Lettuce - Wild lettuce, from which modern lettuce is derived, originated in Asia Minor. The ancient historian Herodotus records its presence on the tables of 6th century Persian kings, and throughout the following centuries it became a popular crop all over Europe. Columbus brought it with him to the New World, starting its spread over the North American continent.

  • Yellow Grapefruit- Red and yellow grapefruit, often called white grapefruit, are closely related varieties of the same citrus fruit, Citrus paradisi. It's a hybrid cross between a variety of pomelo and a variety of sweet orange that was originally developed in Barbados.

  • Loose Chard - For rigatoni with swiss chard: Bring a large pot of water to a boil. Add 2 tablespoons salt and the 1 lb rigatoni (or other tubular) pasta; cook 3 minutes less than package indicates. Drain.  Heat 2 tbsp unsalted butter and 3 tbsp extra-virgin olive oil in a large Dutch oven over medium heat about 1 minute. Add 3 thinly sliced garlic cloves and 2 medium, finely chopped shallots; cook, stirring, until fragrant, about 2 minutes. Stir in 1 ½ lb chard (leaves cut into ½ in strips and stems cut into 1 in pieces, l 2 tbsp finely grated lemon zest (about 2 lemons), ½ c dry white wine, 1 teaspoon salt, and a ½ tsp red pepper flakes; season with freshly ground pepper. Cook, covered, stirring occasionally, until chard has just wilted, 2 to 3 minutes.  Stir in pasta, ⅓ c fresh ricotta cheese, and ⅓ c toasted pine nuts. Cook, stirring occasionally, until pasta is al dente, 3 to 4 minutes. Divide among 4 serving dishes. Serve sprinkled with freshly grated Parmesan.

  • Green Garlic- Green garlic is young garlic with tender leaves that is harvested early in the season before the bulb is fully formed.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.

  • Onion Flowers - The star of this week’s recipe!

  • Thyme -  This herb can be propagated by seed, cuttings, or dividing rooted sections of the plant.

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

 

 

 

Vegetable Forecast

Arugula, Carrots, Butternut Squash, Green Garlic, Mint

 

 

 

Recipe

 

Vengayapoo Varai (Serves 2)

This stir-fry dish specially features onion stalks and flowers (vengaya poo), via A Taste of Sri Lankan Cuisine, which seeks to document the evolving cuisine of Sri Lanka, as experienced by the blogger and other friends from different parts of the country.  Enjoy this yummy dish that celebrates this seasonal delight!

  • 1 cup chopped spring onion stalk and flower/ Vengaya poo

  • ½ cup chopped carrot

  • 1 tbsp chopped

  • 1 chopped green chili

  • ½ tsp fennel

  • 1 tsp crushed red chillies

  • 2 tbsp sesame oil

Clean the onion stalks and carrot and chop them into small pieces. Add some salt and keep aside.

Heat 2 tbsp oil in a pan. Add the fennel seeds, chopped onion and green chilli. Fry for 2 mins.

Add the chopped and salted onion stalks + flowers and carrots to the pan. Add 1 tsp crushed chilli and mix well.

Cook for around 10 mins over low heat.  Remove from heat and serve warm.

 

 

 

Pic of the Week:

Grow grow grow! Even though we've had small windows to eventually get our transplants in the ground, we're still waiting for that warm growing weather (or just plain sun) to show up. 

Aril 5, 2017

What’s in the box this week?

Standard Shares include

  • Arugula - For a bright, spring arugula and radish salad: In a large bowl, whisk together 1 tsp dijon mustard and 2 tbsp fresh lemon juice; season with coarse salt and ground pepper. Whisk in 2 tbsp olive oil. (To store, refrigerate, up to 1 day.) Add arugula (1 ¼ lbs total) and 1 bu radishes (sliced) to bowl, and toss to coat. Serve salad immediately.  Also pairs wonderfully with sirloin steak!

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

  • Chard - This vegetable belongs to the same family as beets and spinach and shares a similar taste profile with a flavor that is bitter, pungent, and slightly salty.

  • Green Garlic- Green garlic may have started as an afterthought, but it certainly didn’t remain that way for long. Once offered only by extremely thrifty farmers who were selling off what they’d thinned from their fields, green garlic is now one of the trendiest items at the farmers markets and in CSA boxes.

  • Spring Onions - Brush them with olive oil and chargrill them whole!

  • Pea Shoots - You can very easily just swap them in for any soft, leafy green in a recipe. Much like watercress, the stems are edible — and the tendrils are just delicious. It cooks very similar to baby spinach and is versatile, too. You can eat pea shoots raw in a fresh salad; they can take the place of the more traditional lettuce or simply enhance it with pea shoots’ spring flavor. You can stir fry them with sesame oil and garlic, as has long been done in Asian cooking. These greens can also brighten up a spring pasta dish, contributing a fresh, soft taste.  To prepare and store pea shoots, there are just a couple of things to know. Since they are a delicate green, it’s best to eat them within 1-2 days of purchase.  They should be stored in the fridge like you would lettuce; and when ready to eat, coarse or yellow stems should be removed.

  • Mint -  You can serve mint pesto alongside or on top of chicken or poached or grilled fish, such as cod, bass, or halibut; as a condiment in cold-cut sandwiches; or with roasted or grilled lamb or beef.  In a food processor, combine 3 cups lightly packed fresh mint and ¼ sliced almonds; process until finely chopped.  With motor running, gradually pour ½ c extra-virgin olive oil through the feed tube. Season with salt. Keep at room temperature until ready to serve.

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

 

 

 

Vegetable Forecast

Arugula, Radish, Green Garlic, Spring Onion, Chard, Lettuces, Thyme

 

 

Recipe

 

Khoresh Chaghaleh Badoom - Green Almond Stew (Serves 4-6)

“Green almond, or chaghaleh badoom, is an unripe almond with a green fuzzy outer skin picked in early spring before the inner nut fully ripens and the outer shell becomes hard. Chaghaleh badoom is one of the favorite snacks in Iran which is traditionally eaten whole and dipped in a bit of salt. By early spring you will have to be on the lookout for them otherwise they will come and go in the blink of an eye since they have such a short season” says Azita from the blog Turmeric and Saffron, which features Persian cuisine, recipes, and stories.  Khoresh is a generic term for stew dishes in Persian cuisine, and this lesser-known but popular stew capitalizes on the small window of availability of these delectable treats (and also use some other items from this week’s box!).

 

  • 1 lb stew meat (lamb or beef), cubed

  • 1 lb green almonds, soaked in cool water for 6-8 hours or overnight, drain, use a paper towel to remove the fuzz (you may also slice the green almonds if you like)

  • 3 cups chopped fresh flat-leaf parsley

  • 1/2 cup chopped fresh mint

  • 1-2 tbsp dried mint (for added aroma and flavor)

  • 1 large onion finely chopped

  • 1/2 tsp turmeric

  • Salt and pepper to taste

  • 2-3 tbsp lime juice, freshly squeezed

  • Vegetable oil

 

In a large pan, heat 3 tablespoons vegetable oil over medium-high heat and saute the chopped onions until soft and golden. Add the turmeric powder, stir well.

 

Add the meat to the pan, stirring occasionally, cook until brown on all sides. Add salt and pepper to taste.

 

Add 3 cups of water or enough to cover the beef. Bring back to boil, cover, reduce heat, simmer gently for 45 minutes.

 

Add the green almonds, parsley, fresh mint, dried mint. Add a little water if needed. Cover and cook for another 45 minutes over low heat. Add in the lime juice and continue cooking on low heat for another 10-15 minutes.    

 

Serve the khoresh warm with polow (Persian rice), mast o khiar (Persian yogurt and cucumber dip)and salad shirazi (a type of tomato, cucumber, and onion salad).

 

 

Pic of the Week:

Still trying to squeeze in transplants between the rains.

Still trying to squeeze in transplants between the rains.

March 29, 2017

What’s in the box this week?

Standard Shares include

  • Yellow Grapefruit - Grapefruit will keep at room temperature for a week when stored in a bowl or basket with good air circulation. Kept in an airtight bag in the crisper drawer of the refrigerator, it can be stored for up to two months.  This year’s drought crop from our homestead is smaller than usual, but still tasty.

  • Chard - The secret to cooking this vegetable — as with most winter greens — is to cook them low and slow. They’ll lose their crispness and then become definitely tender. But if you push them just a little further still, you’ll find that they've become terrifically earthy and sweet. Patience is a virtue; it might take as much as 45 minutes over very low heat.  You can short-cut the cooking a little by blanching the chard in rapidly boiling salted water before sauteing it. Just be sure to squeeze out all the excess moisture before you add the greens to the pan.

  • Green Garlic- Because green garlic has not been cured, it can’t be stored for very long. Keep it tightly sealed in a plastic bag in the refrigerator; even though green garlic is milder than regular garlic, it still has enough pungency to flavor that carton of milk that’s next to it.

  • Spring Onions - For roasted spring onions: Preheat oven to 400°F. Toss 4 bunches spring onions (trimmed, halved lengthwise) and 6 sprigs thyme with 4 tbsp oil in a shallow 13x9” baking dish; season with Kosher salt and freshly ground pepper. Add ½ c low-sodium chicken stock and roast until tender, 30–35 minutes.  When onions are almost finished roasting, toss 1 c fresh breadcrumbs and  1 tsp finely grated lemon zest with remaining 2 tbsp oil; season with salt and pepper. Toast on a rimmed baking sheet, tossing halfway through, until golden brown, 8–10 minutes.  Serve onions topped with breadcrumbs.

  • Pea Shoots - The star of this week’s recipe!

  • Oregano -  The leaves of oregano are the most commonly used part of the plant, but strangely, the aroma and flavor of the leaves is far greater when the herb is dried than when the leaves are fresh, which is somewhat unusual for an herb.

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

 

 

 

Vegetable Forecast

Green Almonds, Arugula, Pea Shoots, Spring Onions, Green Garlic, Chard, Mint

 

 

 

Recipe

Frittata With Brown Rice, Peas, and Pea Shoots (Serves 6)

From Martha Rose Shulman at The New York Times: “I often add leftover rice to gratins, something I learned to do in Provence. Here I decided to make a substantial frittata instead, with rice as part of the filling. Although I used brown rice, Calrose, basmati and jasmine rice also work well.” A great option for brunch!

 

  • 1 lb fresh peas, shelled (about 3/4 c)

  • 6 oz pea shoots (1/2 big bunch), curly tendrils removed and discarded

  • 2 tbsp extra virgin olive oil

  • 1 bu young spring onions or scallions, cleaned and finely chopped (about 1/2 c)

  • Salt and freshly ground pepper

  • 2 tbsp chopped fresh tarragon

  • 1 tbsp chopped chives

  • 1 tbsp chopped fresh parsley

  • 1 c cooked brown rice, long-grain or short-grain (may substitute cooked basmati or jasmine rice)

  • 7 eggs

  • 2 tbsp milk

 

Steam the peas over an inch of boiling water for 4 minutes, until just tender. Transfer to a bowl. Add the pea shoots to the steamer and steam 2 to 3 minutes, until just wilted. Remove from the heat and allow to cool until you can handle them. Do not discard the steaming water; pour it into a measuring cup. Squeeze out excess water from the pea shoots and chop medium-fine. You should have about 1 cup chopped leaves and tender stems.

Heat 1 tablespoon of the olive oil over medium heat in a medium skillet and add the chopped spring onion or scallions. Cook, stirring, until wilted, about 3 minutes. Stir in the pea shoots and stir together for about a minute. Season to taste with salt and pepper. Add the peas, tarragon and parsley and about 1/4 cup of the steaming water, turn up the heat and cook, stirring, until the liquid has evaporated. Remove from the heat.

Beat the eggs in a large bowl. Add about 1/2 teaspoon salt (or to taste), freshly ground pepper, and the milk. Stir in the rice, chives and pea mixture and combine well.

Heat the remaining oil in a 10-inch, preferably nonstick pan over medium-high heat until a drop of egg sizzles and sets within seconds of being added to the pan. Stir the frittata mixture and add it to the pan, scraping in every last bit with a rubber spatula. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking. Once a few layers of egg have cooked during the first couple of minutes of cooking, turn the heat down to low, cover the pan and cook over low heat for 10 minutes, shaking the pan gently every once in a while. From time to time remove the lid and loosen the bottom of the frittata with a wooden spatula, tilting the pan, so that the bottom doesn’t burn. The eggs should be just about set; cook a few minutes longer if they’re not.

Meanwhile, heat the broiler. Uncover the pan and place under the broiler, not too close to the heat, for 1 to 3 minutes, watching very carefully to make sure the top doesn’t burn (at most, it should brown very slightly and puff under the broiler). Remove from the heat, shake the pan to make sure the frittata isn’t sticking and allow it to cool for at least 5 minutes and for up to 15. Loosen the edges with a wooden or plastic spatula. Carefully slide from the pan onto a large round platter. Cut into wedges and serve hot or warm or at room temperature.

Advance preparation: The cooked peas and steamed greens will keep for a day or two in the refrigerator; the completed frittata will keep for a couple of days in the refrigerator and is delicious cold.

 

 

 

Pic of the Week:

 

Farmer Dusty picking yellow grapefruit.

March 22, 2017

What’s in the box this week?

Standard Shares include

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

  • Chard - For sauteed chard with orange: In a large skillet, heat 1 tbsp extra-virgin olive oil over medium-high. Add 2 bunches chard (large stems removed, leaves cut into 1-in strips) and zest from one orange. Cook, tossing frequently, until chard wilts, about 4 minutes. Season with coarse salt and ground pepper, then add juice of the zested orange; toss to coat.

  • Green Garlic- This allium comes in a range of sizes, from scallion-slender to nearly fully grown bulbs. The one thing they all share in common is the fact that they are freshly dug and haven’t been dried to reduce moisture and concentrate flavor.

  • Spring Onions - Halve them, toss them in oil with salt and pepper, and throw them on the grill - yum!

  • Carrots -  Last of the winter! Make carrot-almond dressing, which is great to serve over fish and wilted greens! Combine ¼ c grated carrots, ¼ c chopped roasted almonds, 1 tbsp white wine vinegar, 1 tsp orange zest, ¼ cup of oil, and ¼ teaspoon each salt and pepper in a medium bowl.

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

 

 

 

Vegetable Forecast

Spring Onions, Green Garlic, Chard, Radish, Yellow Grapefruit, Oregano

 

 

 

News

Attention Bay Area CSA members! We’re looking for someone to help us in a part-time paid position of just 2-3 hours per week on Wednesdays to fulfill our our home deliveries within a relatively small radius. Email us at sayhayfarms@gmail.com if you or someone you know is interested.    

 

 

Recipe

 

Portuguese Kale Soup with White Beans (Serves 4-6)

With the return of cold, rainy weather, a hearty soup is in order.  Feel free to sub  spring onions and green garlic for the items listed.  Thank you to the famed Moosewood Restaurant for the recipe!

  • ½ cup dried white beans (navy, pea, or Great Northern)

  • 2½ cups water or vegetable stock

  • 2 whole garlic cloves, peeled

  • 2 bay leaves

  • 3 tablespoons olive oil

  • ½ teaspoon ground fennel seeds

  • 1 garlic clove, minced or pressed

  • 1½ cups chopped onion

  • 1 potato, chopped (about 1 cup)

  • 1 small carrot, chopped (about ½ cup)

  • 1 small parsnip, chopped (about ½ cup)

  • 1½ cups chopped fresh or canned tomatoes

  • 6 cups vegetable stock

  • 2 bay leaves

  • 1 tablespoon chopped fresh oregano (1 teaspoon dried)

  • 12 dry-packed sun-dried tomatoes (about ½ cup), soaked in boiling water to cover

  • 4 cups loosely packed, chopped kale

  • Pinch of saffron (optional)

  • Salt and freshly ground black pepper

 

Cook the beans in the water or stock with the whole garlic and two bay leaves; the beans should be tender in 1 to 1½ hours.

While the beans are cooking, prepare the other ingredients.

Heat the olive oil in a soup pot, add the ground fennel and minced garlic, and sauté for a minute.  Add the onion and sauté for 2 minutes.  Add the potato, carrot, and parsnip and sauté for another minute before adding the tomatoes, stock, two bay leaves, and oregano; simmer for 10 minutes.

Drain the soaked sun-dried tomatoes and chop coarsely.  Add to the soup pot with the kale and the drained, cooked beans. Simmer for about 10 minutes, until the vegetables are tender and the flavors have mingled.

Add the saffron and salt and pepper to taste.

 

 

Pic of the Week:

Abe and Marshall plugging lettuces on the water wheel transplanter before we were halted again by the rain. 

Transplants "hardening off" before being set out in the field. 

March 15, 2017

What’s in the box this week?

Standard Shares include

  • Mint - This simple sauce of fresh mint, sugar, and vinegar is a classic pairing with roast lamb in England.  Combine 2 ¼ cups mint leaves, 1 tbsp sugar, 1 tsp Kosher salt, and 1⁄4 cup boiling water, and stir until sugar dissolves. Add 1 cup white vinegar, and cover; let sit for 1 hour to meld the flavors.

  • Celeriac - Although cooked celery root is excellent in soups, stew, and other hot dishes, it can also be enjoyed raw, especially grated and tossed in salads. Raw celery root has an intense flavor that tends to dominate salads, so pair it with other strongly flavored fruits and vegetables, such as carrots, beets, and apples.

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

  • Green Garlic- To prep, treat it like a small leek: trim off the very bottom of the bulb (the roots are actually edible too, once the basal plate -- the part that holds the roots to the plant -- is removed), and use all of the tender white and light green parts. Dark green leaves can be saved for stock, or used to add flavor to a soup (pop them in whole, like a bay leaf).

  • Spring Onions - Spring onions are called so because they are harvested in the springtime. There's more flavor packed into spring onions compared to green onions, and that's because they are grown for a longer period of time. Spring onions are more sharp and pungent than green onions, but not as strong as yellow onions.

  • Carrots - The first carrots of the season (those harvested in the spring and summer) do not need to be peeled -- just wash them well and proceed with your recipe or eat them raw.

  • Navel Oranges - All navel oranges are clones! That's right -- because they're seedless and propagated by grafting, navel oranges are all direct descendents of the same tree. Of course, there are variations based on other factors: oranges grown in humid, southern regions like Texas have thinner skin and are lighter in color, while cooler climates like California produce thicker-skinned, more brightly colored fruit.

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

 

 

 

Vegetable Forecast

Kale, Chard, Spring Onions, Green Garlic, Navel Oranges

 

 

 

Recipe

 

Crispy Pan-Fried Beans and Wilted Greens (Serves 2 as a main dish or 4-6 as a side)

From Food 52: “There's a certain satisfying symmetry to a dish with slightly crispy, blistered, pan-fried beans mixed with ribbons of tender greens. If you're at home for lunch, this makes a perfect mid-day meal. Otherwise, add a poached egg or scoop of pasta and this becomes an easy dish to throw together for dinner.”

 

  • 8 oz (1/2 bunch) Swiss chard

  • 1 onion, thinly sliced

  • 2 cloves garlic, minced

  • 12 oz (2 cups or one 15-oz can) cannellini or other white beans, drained and rinsed

  • Zest from one lemon

  • Juice from 1/2 lemon

  • 1 teaspoon za’atar

  • 1 to 2 teaspoons salt

  • Good-quality extra-virgin olive oil

 

Trim the center stem from the Swiss chard and slice the leaves cross-wise into ribbons. Chop the stems into bite-sized pieces.

Heat one teaspoon of oil in a large skillet over medium-high heat. Cook the onions with 1/2 teaspoon salt until they are very soft and uniformly golden-brown, 8 to 10 minutes. Stir in the garlic and the chopped chard stems, 1 minute. Transfer the onion mixture to a bowl.

Warm another 1 to 2 teaspoons of oil, enough to coat the entire bottom of the pan. Add the beans and spread them into a single layer. Cook for 2 minutes without stirring. Stir and spread them out again. Repeat until all the beans are blistered all over. Adjust the heat as needed to prevent burning the beans.

Stir the chard leaves, the za'atar, and another 1/2 teaspoon of salt into the beans. Stir until the chard is completely wilted and tastes tender, 3 to 5 minutes. Add the onion mixture back in, along with the lemon zest and juice from 1/2 lemon. Stir and taste. Add more lemon juice, salt, or other seasonings to taste.

Serve immediately, drizzling a little extra-virgin olive oil over each dish. Add a poached egg, a scoop of pasta, or a piece of toast to make a more complete meal. The beans will lose their crispiness as they cool, but leftovers still make a tasty meal. This dish will keep refrigerated for up to a week.

 

 

Pic of the Week:

The chicks are growing up.  Here they are on vetch and peas, a little over thirteen weeks old. 

Meet Scott. He is in charge of the day-to-day chicken welfare and egg handling on the farm. You can also thank him for converting those muddy winter eggs into the clean, beautiful ones in your boxes over the past few months.  (Mostly) sunshine ahead!