December 17, 2014

What’s in the box this week?

Standard Shares include

  • Curly Krauser Kale – According to the Environmental Working Group, kale is one of the most likely crops to have residual pesticides… as if you needed another reason to love getting your organic, pesticide-free greens from Say Hay.
  • Nelson Carrots – Take those carrots in a new direction by roasting them with smoked paprika, olive oil, salt, and pepper.
  • Detroit BeetsDon’t forget to shred raw beets onto your salads - Yum!  And use those lush tops any way you would chard.
  • Spring Onions In the United States, per capita onion consumption has risen over 70 percent in the last two decades, from 12.2 pounds per person in 1982 to 20 pounds per person in 2010.  Be sure to use the whole thing!
  • RosemaryThis amazing herb can withstand droughts, surviving a severe lack of water for lengthy periods.
  • Waltham Butternut Squash The 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

See you in the New Year!




Reminder: There are no deliveries for the next two weeks.  The next delivery day is 1/7. 

Last week at the farmers’ market, I was reminded by visitors from the East Coast of how lucky we are to live in California. (Incidentally, see this article about why the rest of the county loves to hate us – our amazing food supply is one valid reason.)  Not only do we have such an astounding diversity of local seasonal produce, we have it for such a long time of the year.  Much of the country is already relegated to vegetables stored in the root cellar or pickle jars.

In Yolo county, we’re able virtually farm year-round due to a lack of any real hard frosts.  Although there is little planting going on in November, December, and January, we are able to continue to harvest crops every week of the year.  The trick is to plan accordingly and time it right – and a little luck doesn’t hurt.  By planting many of our crops in time to mature around now, they will continue to grow so slowly over the next two months that it is as if they were in cold storage, although they are still very alive.  Miss that critical window though and you’ll have no crops until April. 

We have a succession of root crops, alliums, bunching greens, and baby greens to hold us over until the return of the brassicas in late February.  We also begin to harvest our navel oranges once the sugars have reached acceptable levels.

From all of us on the farm – Happy Holidays and a Happy New Year!  We’ll see you in 2015!



Kale and Squash Minestra (Makes 2 qts)

What is a minestra, you might ask…. well, it’s light, brothy Italian soup with vegetables.  How perfect for our rainy weather?!  This dish is easy to whip up, it’s simple, and includes 3 of this week’s veggies from the box.  Thanks Food & Wine for the recipe!

  • 1/4 c extra-virgin olive oil
  • 1 large onion, finely chopped
  • Butternut squash, neck only, peeled and cut into 1/2-in cubes (2 1/2 cups)
  • 2 garlic cloves, minced
  • 1 tsp finely chopped rosemary
  • 1 lb kale, stemmed and leaves coarsely chopped
  • 4 c veggie or chicken stock
  • Salt and freshly ground pepper
  • 1/2 cup ditalini or tubettini pasta, or whatever pasta you have around
  • 1 c cooked navy beans, canned or homemade
  • Shaved Parmigiano-Reggiano cheese and garlic toasts, for serving

In a large pot, heat 2 tbsp of the oil. Add the onion, cover and cook over moderate heat, stirring, until softened, 4 minutes. Add the squash, cover and cook, stirring, until lightly browned in spots but not tender, 5 minutes. Stir in the garlic and rosemary and cook until fragrant, 1 minute. Add the kale and cook, stirring, until wilted, 5 minutes. Add the stock, cover and simmer until the kale and squash are just tender, 8 minutes. Season with salt and pepper.

Meanwhile, bring a medium saucepan of salted water to a boil. Add the pasta and cook until al dente. Drain the pasta.

Add the pasta and navy beans to the soup and simmer until the soup is slightly thickened, about 5 minutes. Stir in the remaining 2 tbsp of olive oil. Ladle the soup into deep bowls and garnish with shaved Parmigiano-Reggiano cheese. Serve with garlic toasts.

Make Ahead: The kale-squash soup can be refrigerated for up to 3 days.


Pics of the week

Cover crop is up! Thanks to the rain.

Rain! We once called that a road.