What’s in the box this week?
Standard Shares include
Bloomsdale Spinach – Soon after Popeye first appeared in January 1929, spinach became the third favorite children’s food behind turkey and ice cream.
Baby Salad Mix – Try a new dressing with this week’s recipe!
Gypsy Broccoli – Raw broccoli contains almost as much calcium as whole milk. This winter broccoli (we thought we had lost) was pushed along by the recent relatively warm weather. The overwintering process produces incredible flavor to the intrepid vegetables that survive the cold.
French Breakfast Radish– Do as the French do! Slice them lengthwise, and spread with butter and salt. Or, place atop a buttered baguette for a ‘tartine’.
Green Garlic – Try and use your green garlic within a week. But, if you've had it for a while and the outside is getting a bit slimy, just take those outer leaves off; the inside should be fine to chop and cook.
Navel Oranges – Seedless fruits like navel oranges are propagated asexually, usually by grafting. In a graft, the branch of the desired tree is grown right into another plant’s trunk or rootstalk. Our navels are from ancient trees that haven’t been irrigated in over 20 years.
Rosemary – A natural insecticide, rosemary protects other plants in the garden by its presence. Sachets of rosemary, either alone or in combination with lavender and ground lemon peel, will repel months if placed throughout the wardrobe.
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.
Cabbage, Spinach, Baby Arugula, Purple Top Turnips, Green Garlic, Spring Onion, Navel Oranges
Welcome to our new members at the West Sacramento CalSTRS site! Our thanks to Gisele Geiger in her efforts and research leading to the partnership with our small farm.
It’s feeling like spring already on the farm. We’re back in the fields as of yesterday – plating like crazy: spring broccoli, cauliflower, romanesco, lettuces, herbs, alliums…. you name it, we’re planting it. And, we’re seeding the greenhouse with more early spring vegetables like cucumbers, zucchini, okra, and flowers.
Pic of the week
We used the opportunity presented by wet fields last week as a chance to do some pruning in our orange orchard.
Are you looking for an exciting new way to eat your greens? This dressing is the gift that keeps on giving – it’s so simple to make, everyone is nuts about it, and it goes well with everything. I have dressed green and kale salads, eaten it with sautéed greens, and served it on lentils or black beans and rice… the applications are ENDLESS! I make it in a mason jar, keep it in the fridge, and break into it all the time.
2 tbs tahini
1 tbs miso
1 tbs sesame oil
1 tsp rice vinegar
1 big clove garlic or green garlic, minced
¼ of a lemon
Pepper to taste
In a mason jar, add the minced garlic. Put in the sesame oil, miso, tahini, rice vinegar, and then squeeze in the lemon into the mixture. Pepper to taste. No salt needed with the salty miso you’ve included. Add 2 tablespoons of water, or more depending on the consistency of the dressing you prefer. Use a fork to blend all the ingredients together — the miso will be the most globby and difficult to incorporate– but it will mix in eventually. You can also put a top on the jar and shake it around. Now, you’re ready to add it to anything you’d like…