May 28, 2014

What’s in the box this week?

Standard Shares include

  • Midnight ZucchiniSummer is here?! The star of this week’s recipe!
  • ArugulaA bag of this tender green makes a nice base for your beet salad.
  • Baby Red Ace Beets Roast your beets, let them cool and dice them up.  Then, add goat cheese and chives, mix it together, and you have a salad that’s great for a light dinner or for a picnic!  This particular crop of Red Ace beets is so smooth and sweet.
  • Baby Nelson CarrotsSome people swear by including carrot greens in a smoothie, give it a try!
  • Crispino Iceberg LettuceThe classic head lettuce, it grows better heads in regions with long, cool seasons.  We still love it as spring treat for it’s crunch.
  • Spring Snow White PeachesThe two basic types of peaches are clingstone and freestone. In clingstone peaches, the flesh “clings” to the “stone” of the peach, making it difficult to separate. This type is more suitable for processing. The pit of freestone peaches “freely” separates from the flesh, making it ideal for fresh consumption.


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

Zucchini, Collard Greens, Beets, Carrots, Arugula, Yellow Peaches



It’s feeling like it’s going to be an early summer – last night we ate cherry tomatoes, eggplant, and gypsy peppers for dinner.  Don’t hold your breath, as this was the first flush of fruit, but it’s not long until we’ll be putting these in your CSA boxes.  The soil finally warmed up past that 65 degree mark that we need to get a reliable stand of organic sweet corn, so we’re continuing with our successions of our favorite corn variety.  And we’re turning over the spring roots and greens to put in a nurse crop of buckwheat ahead of our early fall crops.  You’ll see it for yourself at this Summer’s Farm Party July 19th – mark your calendar!


Also, this weekend will bring our last batch of stewing hens.  Reserve yours online for delivery next Wednesday or pick one up at the farmers’ markets this weekend.  We’re at Grand Lake Oakland on Saturdays and Inner Richmond Clement St. Sundays in San Francisco.  We’ll be back to Stonestown San Francisco on Sundays starting in two weeks.


Pics of the week

Busy week for Dusty!  Here he is:

  • Cultivating peppers with the Electric G tractor.
  • Checking the progress of the bees in our top bar hives.
  • Working with Maggie to wrangle wiley tomatoes that exploded in growth after that mini-heat wave.
  • Ben came up to help tie tomatoes, and went home with some early gypsy peppers.



Zucchini & Chard Gratin (Serves 4)

Summer favorite zucchini and winter green Rainbow Chard come together in this week’s recipe.  Bacon can be subbed with olive oil or butter, with a teaspoon of smoked paprika for flavor.  Any combination of herbs you have lying around would go very well in this dish – thyme, oregano, etc.  Thank you to Local Kitchen for the recipe!

  • 1 lb zucchini
  • about 1 tsp salt
  • 1 bunch chard (about 1/2 lb)
  • 2 slices thick-cut bacon, chopped to about 1/4-inch pieces
  • 1 medium onion, diced
  • 1 small bunch parsley, about 1/3 cup chopped
  • 2 garlic cloves, peeled
  • 1 oz (1/2 cup) freshly grated hard cheese, such as parmesan
  • 1/4 tsp salt, or to taste
  • freshly ground black pepper
  • 2 Say Hay eggs (4 oz), lightly beaten
  • 1 tbsp butter + extra for greasing the dish

Grate the zucchini and toss in a large bowl with 1 teaspoon salt. Transfer to a colander and allow to drain for 30 minutes.   Then, squeeze the remaining water from zucchini by wrapping the vegetables in a clean kitchen towel and twisting until you squeeze out as much water as possible.

Meanwhile, in a large skillet over medium heat, fry bacon, tossing frequently, until browned and slightly crispy. Add onions, stir to coat in bacon grease and sauté until softened, about 6 – 8 minutes. Chop chard into bite-sized pieces, and add to the onions & bacon, tossing to coat. Sauté until just wilted, about 2 – 3 minutes, then remove skillet from heat.

Preheat oven to 350º F.

Add parsley and garlic to the bowl of a food processor, and pulse a few times until well chopped. To a large bowl, add spinach, bacon/onion mixture, chard, and the parsley and garlic mixture, black pepper and half of the grated cheese. Mix thoroughly; taste and adjust salt and other seasonings. Add eggs and mix well.

Grease a casserole dish with butter. Pack the zucchini mixture into the dish, then top with remaining grated cheese. Melt 1 tbsp of butter and drizzle over the top. Bake in preheated oven until top is nicely browned, about 40 – 45 minutes.

Electric G on the Peppers.

Top Bar Hives.

Tomato Wranglin'.

First of the Gypsy Peppers.