November 25, 2015

What’s in the box this week?

Standard Shares include

  • Kabocha Squash – Roasted Kabocha Squash with Cumin Salt: Heat oven to 375°F. Combine 1 tsp cumin seeds (toasted 1 minute in a dry skillet)  with 1 bay leaf and  ¼ tsp smoked paprika (or regular paprika) in a spice mill or clean coffee grinder and process briefly. Add 2 tsp packed brown sugar and 1 tsp sea salt and process to combine. Set aside. Toss squash (partially peeled, seeded a cut into 1-in chunks)  with 1 tbsp olive oil, then cumin mixture. Spread on 2 baking sheets and roast until tender, about 25 minutes.

  • Celeriac – Although cooked celery root is excellent in soups, stew, and other hot dishes, it can also be enjoyed raw, especially grated and tossed in salads. Raw celery root has an intense flavor that tends to dominate salads, so pair it with other strongly flavored fruits and vegetables, such as carrots, beets, and apples.

  • Golden Beets - The star of this week’s recipe!

  • Rainbow Chard - For a quick salad, slice 1 bu chard into ribbons. Whisk together 1 tbsp honey, ¼ c olive oil, ¼ c red wine and ¼ c orange juice in a bowl. Season with salt and pepper. Toss chard with dressing, ¾ c chopped, toasted walnuts and ½ c raisins.

  • Kale -  Tip for using kale stems, if you’re not convinced: Cut them into small pieces, sauté them first (they take longer to cook), then add the cut-up leaves, and then some freshly grated nutmeg, minced fresh garlic, salt, and pepper at the end.   Yum!

  • Green Onions - The best way to keep them fresh is in a jar filled with an inch or two of water.  Remove the rubber band, stand the scallions in the jar, cover the whole thing with a plastic bag, and keep it in the fridge. Stored this way, the scallions stay crisp for about a week.

Egg Shares include eggs from our certified organic, pasture-raised, happy hens.




Vegetable Forecast

Romanesco, Celeriac, Red Beets, Rainbow Chard, Green Curly Kale, Green Onions






The weather is finally getting cold (for a Californian).  We’ll be hanging out through the cold season with lots of brassicas, greens, and roots.  Perfect weather and darkness for evenings over a stew pot.  

And stewing hens are coming!  Keep an eye out for the announcement in the second week of December that we’ll have our stewing hens available.  These retired layers have spent over two years in our pastures and will be retired to complete the cycle as a nutrient-dense source for our soup stocks and  braised meats.  

Looking ahead, a reminder that there will be no CSA deliveries 12/23 and 12/30. Please mark your calendars.

In the meantime, we wish you all a Happy Thanksgiving and best wishes that you may spend this time with family and good food.





Potato and Autumn Vegetable Hash (Serves 8)


Are you ready for Thanksgiving??? Now you are, with this seasonal vegetable hash medley!  Wow all of your family and/or friends with this tasty side dish, AND still be psyched for leftovers the next day.  Thanks Epicurious for the holiday recipe...

Herb oil

  • 1/3 c extra-virgin olive oil

  • 1/3 c olive oil

  • 1 tbsp chopped fresh oregano

  • 1 tbsp chopped fresh Italian parsley

  • 1 tbsp chopped fresh rosemary


  • 6 1-to 1 1/4-in-diameter golden baby beets with green tops attached (about 1 bunch)

  • 6 1- to 11/4-in-diameter candy-canestriped (Chioggia) baby beets or golden baby beets with green tops attached (about 1 bunch)

  • 1 2-lb butternut squash, peeled, halved, seeded, cut into 1/2-in cubes (about 4 c)

  • 1 ½ lbs russet potatoes, peeled, cut into 1/2-in cubes (about 3 c)

  • 1 lb  garnet yams or other yams (red-skinned sweet potatoes), peeled, cut into 1/2-in cubes (about 2 c)

  • 1/4 c (1/2 stick) butter, cut into 1/2-in cubes


For herb oil:

Whisk all ingredients in small bowl. DO AHEAD: Can be made 4 days ahead. Cover and chill. Bring to room temperature and rewhisk before using.

For hash:

Preheat oven to 350°F. Cut greens and stems off all beets; discard stems. Coarsely chop enough beet greens to measure 4 loosely packed cups. Bring medium saucepan of salted water to boil. Add greens and cook just until wilted, about 1 minute. Drain well. Set aside. Scrub beets; place in 8x8x2-inch glass baking dish. Pour half of herb oil over beets; sprinkle with salt and pepper. Cover baking dish with foil and roast beets until tender when pierced with small sharp knife, about 1 hour. Remove from oven and let beets stand until cool enough to handle. Peel beets; cut into 1/2-inch pieces and reserve. DO AHEAD: Beet greens and beets can be made 1 day ahead. Cover separately and chill.

Increase oven temperature to 375°F. Combine squash, potatoes, and yams in large bowl. Add remaining herb oil and toss to coat. Sprinkle generously with salt and pepper. Spread vegetable mixture evenly on large rimmed baking sheet. Roast until vegetables are tender when pierced with knife and lightly browned around edges, stirring and turning vegetables occasionally, about 50 minutes. DO AHEAD: Can be made 2 hours ahead. Let stand uncovered at room temperature. Rewarm in 350°F oven until heated through, about 15 minutes.

Stir beets and beet greens into roasted vegetables; dot with butter cubes and continue to roast just until beets are heated through, 5 to 10 minutes. Transfer vegetable mixture to large bowl and serve.




Pics of the Week


Fall afternoons in the vegetables

Fall afternoons with the chickens, foraging.

The plants are small and hard to see, but we see a beautiful future here for our hedgerow.   These two lines are over 1/4 mile long and contain 21 species of 

Check out this YouTube time-lapse video of our cauliflower harvest.