October 8, 2014

What’s in the box this week?

Standard Shares include

  • Sweet Potatoes Have you ever thought of blending your sweet potatoes into a smoothie? Add a healthy fat (almond butter, avocado, etc.), your favorite milk, ginger, and cinnamon to 1 cup of cubed sweet potatoes and 2 to 3 carrots. Blend. Add some of your favorite warming spices like nutmeg or allspice. Blend in some dates if you want more sweetness. Yum!
  • Almonds The almond is native to the Mediterranean climate of the Middle East, eastward as far as the Indus River. Spread by humans in ancient times along the shores of the Mediterranean into northern Africa and southern Europe, it was more recently transported to other parts of the world, notably the United States.  Production is concentrated in California, with almonds being the state’s third-leading agricultural product, its top agricultural export in 2008, and 100% of the U.S. commercial supply. In 2011, the country exported about 637,000 metric tons, valued at $2.8 billion.  You're getting these nuts fresh off the tree, raw, and from the path much less traveled.
  • Curly Green KaleKale should typically be stored for up to 5 days, but you may notice the flavor increase in bitterness with longer storage. Only wash the kale when you are ready to use it as washing before storage will promote spoilage.
  • Red Butter Lettuce The star of this week’s recipe!
  • Pomegranate The proper name for the seed pod inside a pomegranate is an ‘aril’.

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


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


Vegetable Forecast

Delicata Squash, Kale, Lettuces, Leeks, Garlic, Dried Cayenne, Thyme



The fall boxes are here!  It’s time to dust off those cookbooks and get your brain and belly ready for roots, hearty greens, and fresh salads.  Your doctor will thank us.  The rich greens, browns, and purples of fall produce are what your body needs this time of year.

Check out our blog post about the Future of Say Hay!  We have an exciting winter ahead of us, and we need your support to make it to the next stage.  Please continue to spread the word about our CSA, shop with us at the farmers’ markets, and support our efforts on Facebook – like voting in the current Mission Main Street grant.  Thank you!


Pics of the week

We had such a great time at the Hoes Down Harvest Festival hosted by Full Belly Farms.  We love those folks!

Red Cabbage heading up in the field. 

Our future packing barn.



Red-Leaf Salad with Roasted Sweet Potatoes (Serves 4)

This salad is a quick, easy, and delicious combination of two of this week’s box items.  The green beans can be used or subbed with a different roasted veggie.  Thank you to Martha Stewart for the recipe!

  • 2 sweet potatoes, peeled and cut into 1-inch chunks
  • 1 medium red onion, quartered
  • 2 tbs olive oil
  • Coarse salt and ground pepper
  • 1 c green beans
  • 1/3 c walnuts
  • 1 c plain yogurt
  • 2 tbs white-wine vinegar
  • 1 garlic clove, crushed through a garlic press
  • 1 head (10 oz) red-leaf lettuce, torn into bite-size pieces

Preheat oven to 450 degrees F. On a large rimmed baking sheet, toss together sweet potatoes, onion, and oil; season with salt and pepper. Roast until sweet potatoes are tender, about 20 minutes.

Add green beans and walnuts to sheet; toss. Roast until green beans are tender.

Meanwhile, in a small bowl, whisk together yogurt, vinegar, and garlic; season dressing with salt and pepper. Top lettuce with roasted vegetable mixture; drizzle with dressing.

Hoes Down Harvest Festival

Red Cabbage in the field

Future of Say Hay