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!

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





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.






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






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!





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




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!



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





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!







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




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!




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




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

More information to come.




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.