November 5, 2014

What’s in the box this week?

Standard Shares include

  • CauliflowerWhen mature, cauliflower produces large, fleshy, central heads of flower buds (called ‘curds’), which are harvested and eaten before the flowers open.
  • Green CabbageIn a large saucepan, melt a tablespoon of butter in a tablespoon of olive oil. Add the 1 ½ lbs cabbage, 2 thinly sliced shallots and a pinch of salt and cook over moderately high heat until wilted, about 5 minutes. Cover and cook over moderately low heat, stirring occasionally, until tender, about 10 minutes. Season with salt and pepper and serve.  Yum!
  • Red Curly Kale Kale also has a good balance of calcium to magnesium, which makes it great for your bones. We know that calcium is critical to bone health, but did you know that your body needs magnesium in order to properly absorb calcium? Without a proper balance of magnesium, calcium can even contribute to conditions like arthritis. 
  • Salad MixTop your salad with some delicious hazelnut herb dressing - blend 2 tablespoons each dijon mustard and cider vinegar, 1 teaspoon kosher salt, and 1/3 cup each vegetable oil and hazelnut oil in a blender. Add 1/4 cup each chopped chives and dill and pulse to combine.
  • OreganoThe star of this week’s recipe!

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

Acorn Squash, Kale, Rainbow Chard, Red Butter Lettuces, Green Onions



We hope you’re enjoying the fall brassicas.  We’re keeping a steady supply of broccoli and cauliflower coming out of the fields, which we’re happy about.  It has taken us a couple years to adjust to the Yolo climate and figure out how to keep a steady supply of crops like broccoli and cauliflower.


Broccoli and cauliflower crowns are essentially a dense cluster of the unfurled flower buds formed by these large, leafy plants.  When it reaches that peak size, yet before it has begun to open those flower buds, it is time to harvest.  This happens quick, within a window of 3-5 days depending on the weather. Because of the weather and cooling soil temperatures in the fall, it’s not the case that you simply plant every week or two weeks to have successive harvests every week or two weeks.  To maintain a constant supply of these one-cut crops, it takes planning and an intimate knowledge of the local seasons.  And, as always in farming, a hefty serving of luck and grace.  


Pics of the week

Dusty the Birthday Boy with some beautiful monster cauliflower

Fall farm sunsets at the barn

Check out this article in the Sacramento Bee about Farmer Viri, who started with us in Spring and works in the fields on the farm as well as tending farmers’ market stalls each weekend in the Bay Area.




Oregano Hazelnut Pesto (Makes 1 ¼ cups)

Looking for a way to use your fresh oregano?   This delicious, easy pesto is via Chef and so-called “fish whisperer” David Pasternack; it’s perfect with roasted, grilled or steamed fish.  Multiply this recipe, as needed.  Thanks to Food & Wine for the recipe!

  • 3/4 c raw pistachios (about 4 oz), coarsely chopped
  • 2 garlic cloves, chopped
  • 1 anchovy fillet, chopped
  • 1/2 c oregano leaves, coarsely chopped
  • 2 tbsp fresh lemon juice
  • 3/4 c extra-virgin olive oil
  • Salt
  • Freshly ground pepper

Preheat the oven to 350°. Spread the pistachios in a pie plate and toast until lightly browned, about 5 minutes. Let cool completely.

In a food processor, combine the pistachios with the garlic, anchovy, oregano and lemon juice. Pulse to chop. Add the olive oil and pulse to form a coarse sauce. Season with salt and pepper.

Farmer Dusty and his Cauliflower.

Just another sunset.