October 1, 2014

What’s in the box this week?

Standard Shares include

  • Purple Kohlrabi (with leaves)– The star of this week’s recipe!
  • Sweet PotatoesMake some oven-roasted potato wedges! Preheat oven to 450°F.  Peel sweet potatoes; cut each potato lengthwise into 8 wedges. In a large bowl, combine sweet potatoes and chopped garlic, olive oil, dry mustard, minced fresh rosemary, and salt; toss well to coat.  Arrange potatoes in a single layer on a baking sheet. Bake potatoes at 450°F for 30 minutes or until soft and lightly browned, turning wedges after the first 15 minutes. Serve immediately.
  • Skyphos Butterhead Lettuce –  Dress up a salad with a spicy honey mustard dressing… Whisk 2 teaspoons each honey and dijon mustard, 2 tablespoons lime juice, and 1/2 teaspoon each lime zest and kosher salt. Gradually whisk in 1/4 cup each olive oil and vegetable oil, then add 2 teaspoons chopped thyme and 1/2 minced jalapeno.
  • Lacinato Kale Today, October 1st, is National Kale Day! Who knew?!  Celebrate this amazing leafy green!  Try sautéeing your greens with garlic, salt, and some smoked paprika! Mmmmm
  • Globe Eggplant – Ooh, what about a delicious Penne With Tomatoes, Eggplant, and Mozzarella?  Cook the pasta, reserving ¼ cup of the cooking water. Drain the pasta and return it to the pot.  Meanwhile, heat olive oil in a large nonstick skillet over medium-high heat.  Add the eggplant. Cook, tossing occasionally, until golden brown and tender, 8 to 10 minutes.  Add tomatoes, garlic, red pepper, ¾ teaspoon salt, and ¼ teaspoon black pepper. Cook, tossing, until the tomatoes soften, 2 to 3 minutes.  Add the tomato mixture to the pasta, along with the mozzarella and reserved cooking water. Toss to combine. Sprinkle with some chopped mint.

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

Shelled Raw Almonds, Sweet Potatoes, Curly Kale, Butterhead Lettuce, Leeks, Pomegranates



Please checkout our Facebook page and, if you haven’t already, vote now for us now for the Mission Main St. grant. Thank you!


We’ll be participating at the Hoes Down Harvest Festival this weekend, and you should join us!  The Hoes Down Festival is hosted by the amazing group of folks at Full Belly Farms, about 30 minutes up the Capay Valley from us.  The Festival is full of workshops, tours, exhibitors, great food, good music, and the best darn people in California.  The event is a fundraiser for the Ecological Farming Association.


Thank you to those who are spreading the word to friends about our CSA, especially those who wrote online review to share your experience.  We have 10 new members this week.  We really appreciate your support.  Let’s keep it going!


Pics of the week

Shelling almonds
Beautiful fall days in the valley
Surveying new opportunities



Kolhrabi Carrot Fritters with Avocado Cream Sauce (Makes 8 fritters)

If you’re wondering how to prepare your kohlrabi, here’s one delicious way to use this quirky, alien-looking vegetable.  This recipe calls for removing the leaves, but they're delicious and can be eaten raw in salad if they're young and tender, or sautéed or steamed like mustard greens.   Thank you to A Couple Cooks for the recipe!

  • 2 kohlrabi
  • 1 carrot
  • 1 Say Hay Farms egg
  • ¼ tsp kosher salt
  • ¼ tsp cayenne
  • ½ c grapeseed or vegetable oil (enough for ¼-in depth in a large skillet)
  • ½ avocado
  • ¼ c plain yogurt
  • ½ lemon
  • ¼ tsp kosher salt
  • Green onions (for garnish)

Cut the leaves off of the kohlrabi, and peel the bulb.  Shred the vegetables in a food processor (quick and easy!) or using a grater (slow method). Squeeze the shredded vegetables in a tea cloth (or with your hands) to remove moisture, then add to a bowl with 1 egg, ¼ tsp kosher salt, ¼ tsp cayenne, and mix to combine.

Place ½ cup oil in a large skillet (enough for ¼-inch depth). Heat the oil over medium high heat, then place balls of the fritter mixture into the oil. Fry on one side until browned, then fry on the other side. Remove and place on a plate lined with a paper towel to drain excess oil.

In a small bowl, mix ½ avocado, ¼ cup plain yogurt, juice from ½ lemon, and ¼ teaspoon kosher salt to make the sauce (or blend together in a food processor).

Serve fritters with avocado cream sauce and sliced green onions, if desired.


These fritters are best eaten warm the day of making; they don't save well. Like anything made with avocado, the avocado cream sauce will become brown after exposure to air. Make sure to cover the surface with plastic wrap when storing.

Dusty and Maggie on the almond shelling line.  Thanks to John and Gretchen at Blue Heron Farms.

Beautiful fall days.

Grain fields at the property we've been transitioning to organic.  Vote for our grant proposal and help us make the jump onto this property.