September 25, 2013

What’s in the box this week?

Standard Shares include

Valley Girl Tomatoes – Spanish explorers introduced the tomato to Europe from South America in the 1600s, where it was embraced by Spaniards and Italians. Northern Europeans suspected the “wolf peach” was poisonous and only grew it for decoration, though some felt it was an aphrodisiac and began calling it “love apple”. (USDA Agricultural Resource Service)

Green Bell Peppers – Featured in this week’s quick and easy recipe

Sweet Senise Pepper – The delicious Say Hay exclusive sweet pepper from the Senise region of Italy.

Calliope Eggplant – Roast your eggplant to put on a tasty sandwich with tomato, basil, feta, and garlic mayo

Padron Peppers – Not only are padrons wonderful made the traditional way – sautéed in olive oil with a little salt and pepper – you can also slice them up and add them to your scrambled eggs and omelettes

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

Preserve Shares Pickled Spicy Radish & Carrot

Vegetable Forecast  Collard Greens, Okra, Tomatillo, Poblano Peppers, Mixed Hot Peppers, Valley Girl Tomatoes, Garlic

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


This Wednesday, September 25th, we are partnering with the Sacramento Natural Foods Coop for The Farmer & The Chef with Say Hay Farms and Chef Ame Harrington (6 – 8:30pm)!

Join us for dinner and conversation with the people behind our food. Meet some of our favorite local growers and enjoy a three-course meal created by our chefs that highlights the farm’s produce. The farmers  (that means Chris and the crew!) and the chefs will be on hand to discuss what it takes to put the menu together—from the soil to the plate. Wine and beer will be available for sale by the glass.  For tickets, visit or call 916-868-6399.

Say Hay Farm Dinner Menu, featuring Chef Ame Harrington
- Welcoming Nibble - Fried Eggplant w/ Spicy Sweet Pepper Relish & Labneh
- 1st Course – Romaine & Kale Salad w/ Radish, Tomato, Croutons & Sauce Gribiche
- Entrée – Zucchini Tagliatelle Pasta w/ Tomato Butter, Parmesan & Hazelnut Thyme Pesto
- Dessert – Grilled Pound Cake w/ Sabayon & Galia Melon Compote

Pic of the week First week of fall.  Bunching greens return!


Warm Green Bell Pepper and Tomato Salad (Serves 8)

This recipe comes from the Food & Wine article “Thoroughly Modern Morocco” (Feb ’03), describing the kind of special, tasty dishes that you can only get from a talented cook in a home kitchen.  This fabulous salad continues to highlight the bounty of summer as we transition into fall.

1/4 c vegetable oil
1 lb small green bell peppers, stems trimmed
1 tbs extra-virgin olive oil
1 large garlic clove, minced
1 tsp ground cumin
2 lbs tomatoes—peeled, seeded and cut into 1-inch pieces
1 tsp distilled white vinegar
1/4 c flat-leaf parsley leaves

Heat the vegetable oil in a large skillet. Poke a hole or make a small slit in the side of each pepper and add them to the skillet. Cook over moderate heat, turning frequently, until browned and softened all over, about 20 minutes. Drain the peppers on paper towels and let cool. Peel, core and seed the peppers, then cut them into 1/2-inch strips.

In another large skillet, heat the olive oil. Add the garlic and cumin and cook over low heat until fragrant, about 1 minute. Add the tomatoes, pepper strips and vinegar, season with salt and cook, tossing, just until heated through. Transfer to a bowl, stir in the parsley, and serve warm or at room temperature.

Note: The salad can be made up to 4 hours ahead. Stir in the parsley just before serving.