September 18, 2013

 What’s in the box this week?

Standard Shares include

  • Valley Girl Tomatoes –  Use them in this week’s recipe, Salmorejo, an amazing twist on gazpacho.
  • Basil –  A fabulous, fragrant addition to a salad with lettuce, tomatoes, and lemon cucumbers.
  • Zucchini –  Over the savory?  Make some zucchini bread!
  • Garlic –  Crush a clove for this week’s Salmorejo recipe, and then use it in everything else.
  • Cayenne Peppers –  These peppers are quite hot, so start small when cooking with them… remember, you can always add more, but can’t really take away the heat.
  • Lemon Cucumbers –  This heirloom cucumber was introduced in 1894 and is still a favorite today.
  • Japanese Eggplant –  Perfect for sauteeing in an Indian-style curry.

Egg Shares include eggs from our certified organic, pasture-raised, happy hens.  Set aside three of your eggs to use in this week’s Salmorejo recipe!

Preserve Shares Crushed Roma Tomato

Vegetable Forecast Roma Tomato, Green Bell Peppers, Carrots, Calliope Eggplant, Padron Peppers, Thyme

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


Help us grow our CSA!  We are recruiting 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: End of summer = peak of peppers. We’ve got great box deals on peppers and tomatoes for those of you who like to sauce it up.  See us at market or email us for more info.


Salmorejo (Serves 8)

Many of us are familiar with gazpacho, but this week’s recipe takes this summer staple to the next level. Salmorejo is gazpacho’s creamier, richer cousin, and it is served in bars and homes all over the Andalusian region of Spain.  The thick consistency fools you into thinking that cream has been added, but it is just the magical combination of bread and olive oil that makes salmorejo a dish that you’ll make again and again.

You’ll need:
10 valley girl tomatoes, cored, halved, and seeded

3 tbs kosher salt, plus more to taste
1 clove garlic, crushed
1 baguette (about 10 oz), cut into large pieces
½ small yellow onion
1 c extra-virgin olive oil, plus more for drizzling
2 tbs sherry vinegar
Freshly ground black pepper, to taste
3 hard-boiled Say Hay eggs, chopped (optional)
1½ c finely chopped Serrano ham or prosciutto (optional)

Place salt, tomatoes, garlic, bread, and onion in a bowl, cover with boiling water, and let sit for 1 hour. Drain vegetables, reserving 1 cup soaking liquid; place in blender. Squeeze water from bread; place in blender with reserved soaking liquid, oil, and vinegar. Purée until smooth; season with salt and pepper, and chill. Pour into serving bowls; top with Say Hay eggs and a drizzle of oil.  Add ham if you’d like… this soup is great, even without the meat, but include the ham if you want to eat like a Spaniard.