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.



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



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




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




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!  



  • 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


  • 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)



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.


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




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





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


  • 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



  • 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.






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






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



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





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






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




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.






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!



  • 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



  • 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



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.


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






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





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





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





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.    





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






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! 

March 8, 2017

What’s in the box this week?

Standard Shares include

  • Kale - For lemony kale salad: In a large bowl, whisk together 1 tbsp lemon zest, juice of 1 lemon juice, and  ¼ c extra-virgin olive oil until well combined. Add 8 cups coarsely chopped kale (ribs removed) and toss to coat. Add ½ cups shaved Parmesan cheese and ⅓ cup toasted blanched hazelnuts (coarsely chopped); season with coarse salt and freshly ground pepper. Toss before serving.

  • Dandelion Greens -The star of this week’s recipe!

  • Green Garlic- Green garlic often looks so similar to green onions and spring onions that you’ll have to do a double-take. The best way to be sure you’re getting green garlic is to take a whiff -- it should smell pleasantly of garlic rather than onion. You'll also notice that leaves are flat

  • Spring Onions - Young onion tops can be used almost anywhere you'd use scallions.

  • Carrots - Yum - roasted coconut carrots! Heat oven to 400℉ degrees. Peel carrots and cut into 2-inch batons. Season well with salt and pepper and drizzle with coconut oil. Spread them on a baking sheet and roast, uncovered, until carrots are lightly browned and tender when pierced, 20 to 25 minutes. (Carrots may be roasted in advance and reheated if desired.)  Transfer hot carrots to a serving dish. Add jalapeño and mint and toss to distribute. Sprinkle with cilantro and squeeze lime juice over everything. Garnish with lime wedges.

  • Navel Oranges - Make refreshing orange granita: Squeeze 5 to 6 oranges to yield 3 cups of juice. In a small saucepan, combine 1/4 cup orange juice and 1/2 cup sugar. Boil over high heat, stirring, until sugar dissolves, about 1 minute. Transfer mixture to a shallow 2-quart dish, and add remaining orange juice.  Freeze, scraping around sides and breaking into crystals with a fork every 30 minutes, 2-2 1/2 hours total. Cover with plastic wrap; keep in freezer until ready to serve.

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



Vegetable Forecast

Carrots, Spring Onions, Celeriac, Chard, Navel Oranges, Mint






Dandelion Salad with Pomegranate Seeds, Pine Nuts, and Roasted Delicata Squash (Serves 8)

This salad balances out the bitter taste of dandelion with the power of pomegranate and vinegar.  Thank you to Bon Appetit for the recipe!


  • 6 tbsp pomegranate juice

  • 1 1/2 tbsp balsamic vinegar

  • 1 1/2 tbsp red wine vinegar

  • 7 tbsp extra-virgin olive oil

  • 2 tbsp butter, divided

  • 2 unpeeled medium delicata squash or 1 medium acorn squash, halved, seeded, cut into 24 wedges total

  • 1 lb dandelion greens, thick stems trimmed, leaves cut into 2-inch lengths (about 12 cups)

  • 1 1/2 cups pomegranate seeds

  • 1/4 cup pine nuts, toasted


Whisk pomegranate juice and vinegars in bowl. Gradually whisk in oil. Season with salt and pepper. Re-whisk before using.


Melt 2 teaspoons butter in heavy large nonstick skillet over medium-high heat. Add 1/3 of squash wedges. Cook until browned on both sides, about 5 minutes total. Transfer squash wedges to rimmed baking sheet. Repeat 2 more times with remaining butter and squash wedges. Sprinkle squash with salt and pepper. (Can be prepared 6 hours ahead. Let stand at room temperature.)


Preheat oven to 450°F. Transfer squash to oven; bake 20 minutes.


Mix greens, pomegranate seeds, and pine nuts in large bowl. Toss with half of dressing. Divide among plates; top with squash. Drizzle with dressing.




Pic of the Week:

Two of our three owl boxes already have mating pairs for the season! 

Our almond trees in bloom!

March 1, 2017

What’s in the box this week?

Standard Shares include

  • Kale - Sauteed ribbons of garlicky kale are the perfect addition to your egg & cheese breakfast sandwich!  You can also add red pepper flakes for a little kick :)

  • Rainbow Chard - For sauteed chard with onions and caraway: Heat 3 tbsp olive oil in a large sauté pan over high heat until the oil is almost smoking. Add 2 large onions (sliced ¼- ½ in wide slices, root to stem) and toss to coat with oil. Sauté for 10-12 minutes stirring often, until the onions are soft and browned on the edges. Sprinkle with salt while the onions are cooking.  Add 1 lb chard (center ribs removed, leaves roughly chopped)  to the onions and mix well with tongs. Once the chard wilts, 2 to 4 minutes, add 1 tbsp honey, 1 tsp caraway seeds, ¼ tsp celery seeds, and ½ tsp black pepper. Toss well to combine and cook for another 2-3 minutes, stirring often. Add 2 tsp sherry or red wine vinegar right before serving.

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

  • Spring Onions - The bulb can be quite pronounced or more like a leek in shape, with no noticeable swelling; interestingly, this has no impact on flavor..

  • Mokum Carrots - Whisk together olive oil, harissa, and a splash of lemon juice and honey. Toss the carrots in the mixture to coat them. Preheat a baking sheet at 425°F, then spread out the carrots on the sheet; roast until tender and caramelized, stirring occasionally, 35-40 minutes. If needed, toss with another small spoonful of harissa. Garnish with parsley or cilantro.

  • Navel Oranges - Make orange vinaigrette for your next salad: Whisk 2 tbsp orange juice, 2 tbsp white wine vinegar, 2 tsp grated orange peel, and ¼ tsp salt in a small bowl to blend. Whisk in olive oil; season to taste with freshly ground pepper.

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



Vegetable Forecast

Kale, Dandelion, Carrots, Spring Onions, Green Garlic, Navel Oranges






Celeriac-Kale Gratin With Walnut Bread Crumbs (Serves 4)


Yum! A hearty gratin to get us through these cold late winter nights, using two items from this week’s box.  Thank you Washington Post for the recipe!



  • 2 lbs celeriac, peeled and cut into 1/2-to-3/4-inch cubes

  • 2 cups homemade or no-salt-added vegetable broth

  • 1 teaspoon fine sea salt

  • 1/4 cup extra-virgin olive oil

  • 1 large onion, sliced thinly from top to bottom

  • 1 clove garlic, minced

  • 1 1/2 teaspoons fresh thyme leaves

  • 2 tablespoons white wine or dry cider

  • Leaves from 1 lb (1 bunch) lacinato or curly kale, rinsed (but not dried) and torn into bite-size pieces

  • 1/8 teaspoon freshly ground black pepper

  • 3 oz country-style white or whole-wheat bread, crusts removed

  • 1/3 cup walnut halves or pieces

Place the celeriac pieces in a large saucepan; add enough of the broth to barely cover, reserving at least 1/4 cup of the broth from the original 2 cups. Cook over medium heat; once the liquid starts to bubble, cook for about 5 minutes or until the celeriac  is fork-tender. Turn off the heat.

Heat half of the oil in a heavy saute pan or Dutch oven over medium heat. Once the oil shimmers, add the onion and 1/4 teaspoon of the salt, stirring to coat. Reduce the heat to medium-low; cook for 5 minutes or until the onion is translucent, then stir in the garlic and thyme. Cook for 5 to 7 minutes, until the onion is tender and starting to pick up color.

Stir in the wine or cider; cook for a minute or two.

Use a slotted spoon to transfer the celeriac to the onion mixture, stirring gently to incorporate. Season with 1/4 teaspoon of the salt, and cook for a few minutes (over medium-low heat) to meld the flavors. Transfer the mixture to a mixing bowl. Discard the remaining broth used to cook the celeriac, or reserve for another use.

Pour 1 tablespoon of the oil into the same saute pan or Dutch oven over medium heat; once the oil shimmers, add the kale and half of the reserved broth. Season with 1/4 teaspoon of the salt, stirring to coat. Reduce the heat to medium-low; partially cover and cook for 3 to 10 minutes until softened, depending on the toughness/type of the kale used. Stir occasionally; reduce the heat to low if the kale seems dry, or add the remaining reserved broth.

Transfer to the mixing bowl and season with the pepper and remaining salt.

Preheat the oven to 375℉. Have a shallow 2-quart baking dish at hand.

Tear the bread into chunks, dropping them into a food processor as you work. Pulse to form coarse bread crumbs, then transfer to a separate bowl. Pulse the walnuts in the food processor briefly, just until coarsely chopped, then add to the bread crumbs. Drizzle the mix with the remaining 1 tablespoon of oil and toss gently to coat.

Spread the celeriac-kale mixture in the baking dish. Sprinkle evenly with bread-crumb-walnut mixture. Bake for about 25 minutes or until the top is deep golden and the gratin is bubbling.

Wait for 10 minutes before serving.

Make Ahead: The gratin can be refrigerated for up to 2 days. Reheat in a 350℉ oven for 20 minutes or until warmed through; cover with aluminum foil if the topping starts to brown too much.



Pic of the Week:

Muddy wheels and valley clouds

February 22, 2017

What’s in the box this week?

Standard Shares include

  • Baby Lacinato Kale - These tender greens are great to use as the base for salads.

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

  • Catalogna Dandelion- These greens do well blanched or thinly sliced and wilted with pasta.

  • Spring Onions - Deep fry ‘em! In a large, deep pot, pour in 2 inches of vegetable oil and heat to 350℉. Put 1 cup buttermilk and 1 cup flour in separate shallow bowls.  Trim the tops of the 8 spring onions so they fit comfortably in the pan. Remove the outer layer and trim the bottom of each onion, then halve them lengthwise (or wedge them if they are thick).  Dip half the onions in buttermilk, then dredge in flour and fry for 3-4 minutes, until golden brown and tender. Remove to a paper-towel-lined plate and season with salt. Repeat with remaining onions.

  • Mokum Carrots - Roast carrots in two-inch lengths or roast small carrots whole. Pulverize garlic, ground cumin, fresh herbs of your choice, and lemon or orange zest in a food processor or mortar and pestle. Blend in olive oil, salt, and pepper (and red pepper flakes if you wish). Toss and rub the carrots in the paste-like mixture and roast until tender and browned. Toss the hot, cooked carrots in a splash of lemon juice or orange juice, or red wine or balsamic vinegar.  Serve with sliced avocado and a sprinkle of flaked sea salt over the top, and if you wish, a handful of greens or a spoonful of cheese or yogurt.

  • Navel Oranges - Sweet, salty, and tangy, with a hint of spice, this Mediterranean starter delights with its abundance of flavors - make olive-topped orange slices! Remove the peels and pith from 3 navel oranges; slice crosswise into thick rounds. Toss 2 tbsp sliced green olives (such as Castelvetrano) with 1 ½ tsp lemon juice and 1 ½ tsp extra-virgin olive oil; spoon onto orange slices. Top with 1 packed tbsp chopped fresh mint, flaky sea salt and a pinch of red hot pepper flakes (to taste).



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


Vegetable Forecast

Chard, Kale, Celeriac, Spring Onions, Carrots, Oranges





Catch us tomorrow at the Sacramento Natural Foods Farmer Luncheon!






Green Garlic Stuffed Mushrooms (Makes about 24)

Use your delicious green garlic from this week’s box to make this delightful hors d’oeuvres for your next gathering.  Thank you to Food52 for the recipe!


Green Garlic Confit

  • 1 ½ cups quarter inch sliced green garlic stalks

  • 2 tablespoons butter

  • ¼ cup water

  • ½ teaspoon salt

In a small sauce pan with a lid, melt the butter and add the sliced green garlic, water and salt. Cover and gently cook the mixture over medium-low heat, stirring often until the liquid is almost all evaporated. This should take about 20 minutes. Set aside to cool a bit while you prep the mushrooms.

For the mushrooms and stuffing

  • 24 white or brown button mushrooms, caps about 1 1/2 to 2 inches in diameter

  • 2 tablespoons extra virgin olive oil

  • 4 oz softened cream cheese

  • 3/4 cup panko bread crumbs

  • 2 tablespoons finely grated parmesan cheese

  • The green garlic confit

  • Extra virgin olive oil for drizzling

Remove the stems from the mushrooms (save for another use) and then clean the mushrooms with either a mushroom brush or wipe them with paper toweling.

Place the mushrooms in a bowl and toss them with the 2 tablespoons of olive oil and then place them, cap side up on a baking sheet. In a preheated 425°F oven, roast the mushrooms for 5 minutes. Remove from the oven and turn them over. Lower the oven temp to 350°F.

In a small mixing bowl, combine the cream cheese, panko, parmesan and green garlic confit. Distribute the filling into the mushroom caps and then drizzle a little extra virgin olive oil over each mushroom.

Roast the filled mushroom caps at the 350°F temp for about twenty minutes or until the filling just begins to brown. Let cool for a minute or two before enjoying warm.



Pic of the Week:


Break in the rain clouds

February 15, 2017

What’s in the box this week?

Standard Shares include

  • Baby Lacinato Kale - No need to de-stem if you tend to think the middle is too chewy, they are tender enough to use them whole!

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

  • Loose Beets - You can grill beets whole, or cut in slices, wrapped in foil, seasoned with herbs and spices, or directly on the grill rack above a hot fire.

  • Spring Onions - Fantastic in frittatas and outstanding in omelettes!

  • Mokum Carrots - For spiced carrot fries: Preheat the oven to 400°F.  Wash, scrub and peel 2 lbs of carrots. Trim the top and bottom of each carrot, and cut into fries. Put the carrots in a baking dish, spoon in 1 tsp honey, and pour a dash each of olive oil and balsamic vinegar. Toss with a wooden spoon to coat. Add more oil and vinegar if necessary. Sprinkle cumin, ginger, salt and pepper generously, and toss again.  Put the dish in the oven to bake for roughly an hour, checking on the progress regularly after the first half hour, tossing the carrots from time to time for an even browning. The carrot fries are ready when they are thoroughly cooked, and start to get a little crisp at the edges.

  • Navel Oranges - Make this delicious dessert - Fresh Oranges with Caramel and Ginger: Start with 5 oranges.  Finely grate the zest (use a rasp-style grater if you have one) from one of the oranges to get 2 tsp. zest. Cut the tops and bottoms off each orange, being sure to cut into some of the flesh; reserve the tops and bottoms. Cut the peel off the sides, exposing the flesh by cutting under the pithy membrane. Discard the peels cut from the sides. Cut each orange in half vertically, trim out the pithy core, and then slice each piece crosswise into 1/4-inch half moons. Arrange the slices on a large, shallow serving dish or deep platter.  Combine the zest and 2 tbsp chopped, crystallized ginger on a cutting board and chop them together until they're well mixed. Scatter the ginger and zest evenly over the oranges. Put 2 Tbs. water in a small, heavy saucepan and pour ⅓ c granulated sugar on top. Bring to a boil over high heat, lower the heat to medium high, and boil without stirring until the syrup has turned a deep medium brown, 5 to 8 minutes. Watch the pan carefully during the last few minutes, as the caramel goes quickly from brown to burnt. Using a heavy pot holder to hold the pan, immediately drizzle the caramel over the oranges, getting a bit of caramel on each slice. Scatter the thinly sliced mint (about 8-10 leaves) over the oranges. Squeeze the juice from the reserved ends of the oranges over all.

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


Vegetable Forecast

Baby Lacinato Kale, Carrots, Onions, Green Garlic, Loose Beets, Navel Oranges





We were so thrilled with the little bit of sunshine and t-shirt weather over the past few days.  It was a moral boost for sure.  It’s amazing to think that one year ago we were talking and worrying about historic drought conditions, and now, we’re talking about potential a dam failure from overflow.

We certainly welcome this rainy winter.  But (!), we are getting a bit concerned that spring plantings may become delayed past the realm of possibility.  It has been so wet this spring that we barely were able to sneak in an acre of quick greens and roots to keep your CSA boxes filled.  Yet we still have acres upon acres of cover crop and post-harvest winter crops that need to be dealt with in addition to the spreading, disking, shaping, taping, and planting of six acres that we have planned just about four weeks from now.  

Not to seem ungrateful, but, if you’re still doing a rain dance, would you please stop? We need a two week break here to get caught up for spring.  Thank you kindly.





Celeriac and Carrot Soup (Serves 4)

A yummy simple seasonal soup - bright, comforting, and  featuring two ingredients from this week’s box.  Thank you to Bon Appetit for the recipe!


  • ½ large celeriac, peeled, chopped
  • ½ lb carrots, peeled, chopped
  • ¼ c plain whole-milk yogurt
  • 2 tbsp honey
  • 2 tsp ground coriander
  • 1 tsp finely grated peeled ginger
  • Kosher salt, freshly ground pepper
  • Celery leaves and chopped Granny Smith apple (for serving)


Place celery root and carrots in a large pot; add 6 cups water. Bring to a simmer over medium heat; cook until tender, 30–35 minutes. Let cool slightly. Purée in a blender with yogurt, honey, coriander, and ginger until smooth; season with salt and pepper.

Serve soup topped with celery leaves and apple.



Pics of the Week:

As the sun came out, the wild mustards came alive with buzzing bees.

As the sun went down, the moon rose over our fields.  We're still packing away after dark in the packing shed.  And you can see the red glow of our chick brooders providing warmth and security to those growing girls.

February 8, 2017

What’s in the box this week?

Standard Shares include

  • Broccoli Shoots - Unlike a full head of broccoli, they don't need to be separated into florets.  If you normally are not a stalk fan, these are very tender and you can eat them tip to stem. Braising, steaming, or sauteeing works well, and they cook evenly.

  • Brussels Sprouts - The star of this week’s recipe!

  • Loose Beets - For Beets in Vinaigrette recipe by the unmatched Edna Lewis: Cover 1 ½ lbs medium beets (trimmed, leaving 1 inch of stem attached) generously with water in a heavy medium saucepan and simmer until tender when pierced in center with a knife, 30-45 minutes. Drain in a colander and cool to warm, then slip off skins. Cut beets into 1/4-inch slices.  Meanwhile, whisk together 2 ½ tbsp cider vinegar, 2 tbsp finely chopped onion, 2 tsp sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Add ¼ c olive oil in a slow stream, whisking, then add warm beets and 2 tbsp finely chopped flat-leaf parsley and toss. Season with additional sugar and salt. Serve warm or at room temperature.  Cooks' note: Beets can be roasted and sliced 1 day ahead and chilled, covered. Bring to room temperature before tossing with vinaigrette and parsley.

  • Spring Onions - Have a splinter that just won’t budge? Try taping (yes, with tape, or a adhesive bandage) a piece of raw onion to it. Hold tight for about an hour before removing the onion.

  • Mokum Carrots - 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.

  • Navel Oranges - A little bit of citrus zest goes a long way in baked goods.  Even if a recipe doesn't call for zest, you can fold a tablespoon or two of orange (or lime or lemon) zest into just about any sweet bread, muffin, scone, biscuit, etc.

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


Vegetable Forecast

Baby Lacinato Kale, Carrots, Onions, Celeriac, Loose Beets, Navel Oranges



Please spread the word: We’re hiring for 2017! Check out our job opportunities for Field Crew and Egg Handler here.

These storms keep rolling in and bring a lot of moisture with them.  This week we were treated with a string of rainbows and a slough cresting its banks.  We’re thankful, though, that in the grand scheme of things, we’ve skated by without too many losses or power outages.  Here’s to continued good fortune….




Kale and Brussels Sprout Salad (Serves 8-10)

Brussels sprouts are a special treat!  This gorgeous, simple salad can be the star of the show or a side dish.   Thank you to Bon Appetit for the recipe recommendation!

  • 1/4 c fresh lemon juice
  • 2 tbsp Dijon mustard
  • 1 tbsp minced shallot
  • 1 small garlic clove, finely grated
  • 1/4 tsp kosher salt plus more for seasoning
  • Freshly ground black pepper
  • 2 large bu of lacinato kale (about 1 1/2 lb total), center stem discarded, leaves thinly sliced, or baby kale
  • 12 oz brussels sprouts, trimmed, finely grated or shredded with a knife
  • 1/2 c extra-virgin olive oil, divided
  • 1/3 c almonds with skins, coarsely chopped
  • 1 c finely grated Pecorino
  • Combine lemon juice, Dijon mustard, shallot, garlic, 1/2 tsp. salt, and a pinch of pepper in a small bowl. Stir to blend; set aside to let flavors meld. Mix thinly sliced kale and shredded brussels sprouts in a large bowl.

Measure 1/2 cup oil into a cup. Spoon 1 Tbsp. oil from cup into a small skillet; heat oil over medium-high heat. Add almonds to skillet and stir frequently until golden brown in spots, about 2 minutes. Transfer nuts to a paper towel-lined plate. Sprinkle almonds lightly with salt.

Slowly whisk remaining olive oil in cup into lemon-juice mixture. Season dressing to taste with salt and pepper.

DO AHEAD: Dressing, kale mixture, and toasted almonds can be prepared 8 hours ahead. Cover dressing and kale mixture separately and chill. Cover almonds and let stand at room temperature.

Add dressing and cheese to kale mixture; toss to coat. Season lightly with salt and pepper. Garnish with almonds.



Pics of the Week:



See our job postings on our website and SPREAD THE WORD!

Cottonwood Slough crests and redecorates its banks.

Rainbow over Mr. Mooney