January 8, 2014

What’s in the box this week? 

Standard Shares include

  • Red CabbageUpon cooking, red cabbage will normally turn blue. To retain the red coloring, it is necessary to add vinegar or acidic fruit to the pot.
  • Baby Green Butter Lettuce For extra crispiness and crunchiness, place your complete salad in the freezer for a few minutes before serving.
  • Tokyo TurnipsThese turnips, in particular, are lovely to eat without cooking them – raw grated turnip serves as a digestive aid and cleans the teeth. 
  • Arugula A sweet, peppery digestive alcohol called rucolino is made from arugula on the island of Ischia in the Gulf of Naples.  This liqueur is a local specialty enjoyed in small quantities following a meal in the same way as a limoncello or grappa.
  • Oranges – If you don’t eat them all immediately, use them to make this week’s salad recipe!
  • FennelStore fennell loosely wrapped in a plastic bag in the fridge. Be careful not to let it get too cold. Like lettuce and celery, fennel's high water content makes it prone to freezing in overly cold fridges.  Fresh farm fennel can keep for up to 10 days.

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

Vegetable Forecast Baby Romaine, Savoy Cabbage, Mizuna Mix, Watermelon Radish, Baby Kale mix, Navel Oranges

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


Say Hay Farm is excited to invite you to our first round of CSHay! Farm Potlucks in the Bay Area, Davis, and Sacramento…

CSA members, Farmer’s Market regulars, and other friends of the farm will come together to share scrumptious dishes made from Say Hay produce, and build community around the farm by meeting one another.  We are also working to grow our CSA supporter network, so please bring along a friend who might be interested in getting our CSA box.

We’re looking for hosts!  If you’re interested in opening up your home to the Say Hay community in late February or early March, please contact Lauren at amazinggreis@gmail.com and we’ll be in touch with more information!  Can’t wait!

Also, stewing hens are coming! Our egg-laying hens are over two years old and are ready to retire.  “Stewing hens” are more like what your grandmother may recognize as chicken.  They’re much leaner and more flavorful than grocery store chicken.  They are best used by boiling the meat and shredding into soups, and, making chicken stock with the entire bird – bones, flesh and all.  If all goes to plan, we will slaughter late next week and have them available fresh for farmers’ market and pre-order for our CSA members.  We offer them for $15/bird, 2 for $25, and 5 for $50.  Stock up your freezer and have pastured chicken stock ready to go for the rest of the year.  We only offer these hens once every two years.

You can purchase our birds through the online market to be delivered with your CSA Share,  in person at the farmers’ market, or email us with questions or to make other arrangements.

Pic of the week After a good life, it's time to retire.  Our stewing hens are available for purchase. 


Arugula, Fennel, and Orange Salad (Serves 8-10)

A great combo of many of this week’s box items… the bright flavors of peppery arugula, the anise accent of fennel, and the tangy sweetness of oranges come together in a vibrant winter salad.   This recipe comes to us from Williams-Sonoma.

For vinaigrette:

  • 1/4 c fresh orange juice
  • 2 tbs fresh lemon juice
  • 2 tsp grated orange zest
  • 2 tbs extra-virgin olive oil
  • 2 tbs canola oil
  • 2 tsp Dijon mustard
  • 1/2 tsp dried tarragon
  • 1 shallot, chopped
  • Salt and freshly ground pepper, to taste

  • 1 large fennel bulb
  • 3 large navel oranges
  • 4 c arugula

To make the vinaigrette, whisk together the orange juice, lemon juice, orange zest, olive oil, canola oil, mustard, tarragon and shallot in a small bowl. Season with salt and pepper, then set aside.

Cut off the stems and feathery fronds of the fennel bulb and remove any bruised or discolored outer layers. Cut the bulb in half lengthwise and cut out any tough core parts. Cut the bulb halves crosswise into slices 3/8 inch thick and then cut the slices into 1-inch lengths.

Working with 1 orange at a time, and using a sharp knife, cut a slice off both ends of the orange to reveal the flesh. Stand the orange upright on a cutting board and thickly slice off the peel and pith in strips, following the contour of the fruit. Cut the orange in half crosswise, place each half cut side down, and thinly slice vertically to create half-moons. Repeat with the remaining oranges.

Place the fennel and arugula in a large serving bowl, add half of the vinaigrette and toss gently to coat thoroughly. Arrange the orange slices in a pinwheel or other design on top. Drizzle with the remaining vinaigrette and serve immediately.