January 28, 2015

What’s in the box this week?



Standard Shares include

  • Rainbow Chard – Sauté chopped chard with onions and diced pancetta, bacon or prosciutto, then use the mixture as an amazing pizza topping.

  • Cherry Belle Radishes The Cherry Belle Radish, with its bright, cherry red exterior and snowy white interior, has become the standard for salad radishes, and is an excellent radish for early harvest.  If you want to keep it simple, try the radish halved, raw, with a smear of soft sweet butter and a sprinkle of kosher salt.

  • Detroit Beets – When cooking the greens, you may not be able to fit them into the pan all at once. Add as many as will fit, let them wilt slightly, then add a few more until they are all in the pan.  They taste wonderful added to almost any pasta dish.

  • Nelson Carrots Don’t throw away those tops - Some people swear by them as the main ingredient in a great pesto sauce (just use them in the place of basil or arugula)!

  • Spring OnionsThe star of this week’s recipe!

  • Navel Oranges Sometimes warm weather causes orange skin to regreen, or reabsorb chlorophyll, giving it a greenish color.  However, this does not affect an orange’s taste.

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

Little Gem Lettuces, Red Russian Kale, Beets, Carrots, Spring Onions, Yellow Grapefruit



A few of us were fortunate enough to attend the 35th Eco Farm Conference in Asilomar this past week.  It was three days of workshops, synergy, celebration and friendship among 2000 farmers from across the country.  We feel so fortunate to be part of an industry where there is so much camaraderie between “competitors,” especially amongst those of us from the Capay Valley.  That’s because it’s about so much more than dollars and cents.  We are working together to address societal issues, cultivate and feed our communities, and generally make the world a better, healthier place. 

Our favorite workshops included:

 The “Triple Bottom Line Values” in which Dru Rivers from Full Belly Farm shared some of the struggle of the early days and how they have evolved into such a radical, beautiful farm.  Simon Richard shared how Bi-Rite Market in San Francisco has developed a service and quality oriented business that centers around their “guests.” And Nicole Mason from Veritable Vegetable told the story of how many different ways their B corporation has been able to integrate social values from top to bottom while having a deep connection with their farmers and customers.

In the “Relationship with your Weeds” workshop, Bob Cannard of Green String Farm continued to challenge the traditional dogma and broaden our understanding of the role weeds can play in an integrated, diversified ecological system.  Jan Velilla of Full Belly Farm contributed an information discussion about their day-to-day cultivation practices for managing weeds organically and how each crop and field situation deserves its own considerations.

Jim Leap, formerly of the UCSC Farm, gave an excellent presentation on “Seedbed Preparation.”

Though we didn’t sleep much, we returned home energized, full of new ideas, and ready to take on 2015!

On another community note, for those members in Yolo County, we are also pre-selling tickets for the March 1st Pancake Breakfast to support the West Plainfield Volunteer Fire Department.  Come eat up and support your local volunteer firefighters.  Contact us for more information.



Spring Onion Soup (Serves 3)

This simple, vegan soup truly allows the taste of spring onions to shine through.  Feel free to double the recipe if you’re feeding more people.  Thank you to Veg Recipes of India!  This blog, run by a couple, features mostly Indian vegetarian and vegan recipes, but also includes other dishes from around the world.

  • 1 bunch spring onions, rinsed and chopped, approx 4 or 4.5 cups chopped spring onions with both whites and greens (reserve a few greens for garnish)
  • 1 medium or large potato, peeled and chopped in smaller pieces
  • 1 or 2 garlic cloves, chopped
  • ½ or 1 tsp soy sauce
  • ¼ tsp dry oregano
  • 3 cups water
  • 2 tbsp olive oil
  • salt and black pepper as required
  • few parsley leaves for garnish (optional)

Heat olive oil in a pot, and fry the garlic for 10-12 seconds.  Add the spring onions and saute for 4-5 minutes on a low flame.  Now add the chopped potatoes.  Season with salt and pepper.  Stir well.  Pour water and stir again. 

Cover the pot and simmer till the potatoes are cooked completely on a low to medium flame.  Let the soup cool down a bit.  With a hand blender, blend the soup till smooth.  The soup will appear thick now.  Add soy sauce and oregano and keep soup simmering for 4-5 minutes.  If the soup appears too thick, then you can add about ¼ or ½ cup water or veg stock, while simmering the soup. 

Serve spring onion soup hot, plain or with some bread garnished with some spring onion greens or parsley.


Pics of the week

Say Hay'ers at Eco Farm 2015: Rachel, Dusty, Chris, & May (photobombed by our friend Bryce Loewen of Blossom Bluff Orchards)

Red Russian Kale - next week's box!

Field work continues, shaping beds.