What’s in the box this week?
Standard Shares include
- Baby Kale Mix – Toss kale with quinoa, olive oil, goat cheese, roasted golden beets, and red wine vinegar.
- Carrots – It is preferable not to peel carrots, as many of the nutrients are in or just under the peels; simply scrub well to remove any dirt and remove the ends. This one item comes from our friends at Riverdog Farms.
- Sun Stalk Celery – The star of this week’s recipe! Our last celery crop this spring.
- Spring Onion – If you chop them finely, they're great to use instead of shallots in salad dressings.
- Green Garlic – Garlic is grown in every state in the US, except for Alaska.
- Thyme – Since the 16th century, thyme oil has been used for its antiseptic properties both as a mouthwash and as a topical application. The essential oil from common thyme is made up of 20-54% thymol, a strong antiseptic that before the arrival of modern antibiotics was used to medicate bandages and soothe cuts.
- Navel Oranges – Navel oranges are actually still produced through cutting and grafting today, which means there is no possibility for selective breeding, and so navel oranges today have the exact same genetic makeup as the original two hundred years ago.
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.
Baby Chard Mix, Baby Kale Mix, Green Garlic, Spring Onion, Carrots, Rio Oro Grapefruit, Fresh Sage
We’ve added an update on our situation to our news blog, including exciting information for our CSA members about a new lease on an old orchard with 17 varieties of stonefruit!
Dusty and Chris worked this weekend on building top-bar beehives to add to our farm. We’re experimenting by hosting two types of domesticated bees in two types of hives in our almond orchard this summer. They’ll work away pollinating our crops as we learn which types of conditions we can provide to promote the healthiest bees. This also means Say Hay honey in our CSA members’ futures…
Pics of the week
Assembling the top-bar beehives out of pine. Speaking of bees, they're loving the blossoming ceanothus planted in our native hedgerows.
Cream of Celery Soup with Bacon (Makes 7 cups)
Jess made this delicious soup for the Say Hay team lunch last week — now it’s a staff favorite. And, it happens to use quite a few items you will find in the box this week. As if you need another excuse, this soup is also the perfect meal for the rainy weather we’re having…. thank you to Jess and the Kitchn for the recipe!
- 4 strips bacon
- 1 tbs butter
- 5 c (loosely packed) chopped celery, stalks and tops
- 2 spring onions, chopped
- 1 stalk green garlic, chopped
- 1 tbs fresh thyme
- 1 medium baking potato, peeled and cubed
- 2 c vegetable or chicken stock
- 2 c whole milk
- salt and pepper
Lay the bacon in the bottom of a large stockpot or Dutch oven. Cook over low heat for about 15 or 20 minutes, until crisp (cooking time will depend on how thick your bacon is). Remove and set aside on paper towels.
Add butter to the pot, increase the heat slightly, and add celery, onion, garlic, and thyme. Season well with salt and pepper. Cook, stirring occasionally, until vegetables are soft, about 15 minutes.
Add the potato, stock, and milk to the pot and bring the mixture to a simmer. Cover and cook for 30 minutes, stirring occasionally to keep the milk from forming a film, until potato is very soft.
Purée the soup with an immersion blender or by transferring it to a food processor or blender. Season to taste with salt (we added at least 2 or 3 more teaspoons) and pepper (about 1 teaspoon). Serve with cooked bacon crumbled on top.