June 4, 2014

What’s in the box this week?

Standard Shares include

  • ZucchiniDid you know that one zucchini is actually called a ‘zucchina’?
  • Collard Greens Since collard greens have such a large surface area and firm texture, you almost always want to cut them into ribbons of varying size depending on how long you plan to cook them… the longer the cooking, the thicker the ribbons.  Thin ribbons are nice to add to soups and stews toward the end of cooking, and thick ribbons are good for braising.
  • Beets – If you are boiling your beets, leave the skins on, so that their flavor, color, and juices won’t seep into the water (also called bleeding). Any nick or slice in the skin will encourage bleeding, so leave an inch of both the stalks and the root ends on while boiling.
  • CarrotsThe urban legend that 'eating large quantities of carrots helps us to see in the dark' was developed from stories started in World War II. British gunners were shooting down German planes at night and to cover up the fact that it was the effective use of radar technologies that was achieving this, the RAF circulated a story about their pilots' high level of carrot consumption.
  • ArugulaIn northern India, which is drought-prone, arugula can thrive.  People there press arugula seeds to make Taramira oil, used in pickling, cooking, salad dressing and more.
  • Red CabbageThe star of this week’s recipe!
  • Cherry Belle RadishesRadishes serve as companion plants for many other species, because of their ability to function as a trap crop against pests like flea beetles.  These pests will attack the leaves, but the root remains healthy and can be harvested later.


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

Beets, Carrots, Zucchini, Red Curly Kale, Rainbow Chard, Rosemary, and Green Tomatoes



Thanks to our farmers’ market regulars that came out and appreciated the stewing hens.  That was our last batch until 2016.  We still have a few available through our Online Market; the rest are being frozen and saved for our Farm Dinner.  Don’t miss us at the Inner Richmond farmers’ market in SF on Sundays – we’re on the corner of the third block.  We’ll be back to Stonestown soon…


It’s turning the hallmark “California gold” color in our field borders and surrounding hills.  The cover crop in Esparto has turned color, the grains having headed up nicely, but the legumes didn’t get enough water and space to do as well.  The plan is to roll to crop towards the end of summer and allow it to reseed (along with some oversown legumes) for a nice lush spring crop. 


The orchard too has turned mostly brown – I mean golden – in its understory.  Perfect home for this summer’s Farm Party!


Pics of the week

Farmers’ market crowd

Esparto cover crop

Orchard floor



Red Cabbage Slaw with Carrot Ginger Dressing

As the weather gets nicer and hotter, picnics are on our minds!  To balance out BBQ meats and other heavier fare, it’s great to have fresh salad and slaw dishes on hand.  This tangy dressing is fabulous and the blend of colors and flavors is perfect for early summer.  You could even throw some sliced cherry radishes in this one! Thank you to Washington’s Green Grocer for the recipe!


For Dressing (Makes 1 cup)

  • 2 tbs grated fresh ginger (include any juice that collects while grating)
  • 1 c coarsely grated carrot
  • ¼ c rice vinegar
  • 1 tbs shiro miso (white miso)
  • ½ tsp sugar
  • 1 tsp toasted sesame oil
  • ¼ c canola oil



  • 6 c finely shredded red cabbage
  • 1 tsp kosher salt
  • Freshly ground black pepper
  • 6 scallions, thinly sliced

To make the dressing: In a food processor, pulse the grated ginger and carrot until finely ground. Add the rice vinegar, miso, sugar and sesame oil and pulse again to combine, stopping to scrape down the sides of the processor with a rubber spatula as necessary. With the processor running, drizzle the canola oil through the feeder tube and process until emulsified, about 30 seconds. Transfer the dressing to a measuring cup, cover and refrigerate until ready to use.

To make the slaw:  In a large bowl, toss the cabbage with the salt and freshly ground black pepper to taste. Let stand until the cabbage begins to soften, about 15 minutes. Drain any liquid that collects from the bowl. (At this point, both the cabbage and the dressing can be refrigerated separately overnight and combined the next day.)

In a large bowl, toss the dressing with chilled cabbage.  Garnish with the sliced scallions and serve.

Arugula, Peas, & Eggs.

Flowers, Bunched Roots & Greens

Almond Orchard