September 11, 2013

What’s in the box this week?

Standard Shares include

  • Arava Melon –  Named for the long valley that traverses much of the desolate Negev Desert in southern Israel, this exceptionally sweet, signature hybrid melon is popular throughout the region.  Melon season is winding down – savor these last bits of summer.
  • Tomatillo Verde –  The star of this week’s Salsa Verde recipe.
  • Roma Tomatoes–  Romas are known for their chewy flesh and low water content.  Cut them up to put in a salad or sub them in the Salsa Verde recipe.
  • Poblano Peppers – Not to be confused with a pasilla pepper.  A true pasilla is the dried form of a long, narrow chilaca pepper.  In the US, producers and growers often incorrectly use pasilla to describe the poblano, whose dried form is called an ancho.
  • Jalapeno Peppers – A perfect way to add kick to a slaw, eggs, guacamole, or the Salsa Verde recipe.
  • Sweet Pepperoni di Senise– Amazingly sweet, delicious peppers.  Eat them raw or throw them on the grill.
  • Oregano – Put fresh leaves you plan to use right away in plastic bags in the refrigerator, or dry them for later use.  You can tie the stalks together and hang them upside down in a dry, warm, and well-ventilated room for about a week, and they will be ready to process.  Or to quick-dry, spread the leaves on a non-greased cookie sheet.  Put your oven on the lowest setting and check the herbs frequently.  After herbs are dried out (with both methods), strip the leaves from the stalks, collect, and store in airtight jars.

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

Preserve Shares Pickled Beets

Vegetable Forecast Tomatoes, Basil, Zucchini, Garlic, Cayenne Peppers, Lemon Cucumbers, Japanese Eggplant

Don’t forget – you can always add extra items to your order at our Online Market


·  Help us grow our CSA!  We are trying to recruit new members to receive our mid-week box of veggies at our farm, and at locations in Sacramento, Davis, and the Bay Area.  If you know of anyone who might be interested in joining our CSA community, please let them know we have spaces open and they can contact us at

Pic of the week: Alex winds up drip tape so we can re-use it for fall crops. 


Salsa Verde

For this week’s recipe, we have the privilege of sharing a standard recipe from Yury’s family.  Yury helps on Sundays at the Inner Richmond Farmers’ Market.  Apparently, Yury’s mom is the “Salsa Woman”, who has always been responsible for bringing salsas to any family function.  Yury frequently shares her mother’s Salsa Verde recipe with customers who are wondering how to use their tomatillos and now you can make it, too!  It’s tasty on Mexican food, eggs, etc…

You’ll need:

3-5 tomatillos, depending on size
1-2 jalapenos (deseed for less heat, if desired)
Handful of cilantro
 ½ of a medium onion
1 clove of garlic
Substitute Roma tomatoes (optional, see below)

Peel the tomatillos and wash them with a small amount of dish soap to get the tacky, sticky film off, which can make your salsa taste bitter. Throw the tomatillos, jalapenos, cilantro, onion, and garlic in a big pot together.  Bring all the ingredients up to a boil at medium to high heat. Wait for the tomatillos to get soft, until they will split or you can pierce them with a fork.  Take all the items out of pot, leaving the liquid behind, and put them into a blender to puree.  Add salt, to taste.  If your salsa is too thick, start ladling small amounts of leftover liquid into the blender until you reach your desired consistency.  The salsa can be eaten, hot, cold, or room temperature.

In a small, but popular variation, Yury suggests substituting roma tomatoes for half of the tomatillos, when you make your salsa!