March 11, 2015

What’s in the box this week?

Standard Shares include

  • Baby Oakleaf Lettuces – Oak leaf lettuce is a type of butter lettuce whose leaves are distinctively lobed.     The oak leaf variety doesn't grow to form a typical lettuce head as in the Iceberg variety; the leaves are joined at the stem.
  • Fordhook Chard – Stuff the leaves!  Blanch the chard in boiling water for about 30 seconds. Transfer to ice water, and then drain. Remove stems from leaves, and dice. Sauté an onion, adding the stems when onions are soft. Roll the leaves with a mixture of cooked rice, onion and stems, and seasoning. Bake at 375°F in an oiled, foil-covered baking dish for 20 minutes.
  • Young Gregorian Cabbage – These firsts of the overwintered crop should be savored raw, save the later, larger heads for your kraut endeavors. 
  • Chioggia Beets – The star of this week’s recipe!
  • Nelson Carrots Not only is carrot juice drinkable on its own, but it’s great added to cocktails, mixed with lemonade, flavored with ginger and lime, and blended into a smoothie.


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 




We reached our goal set last week and have the new coop roofed.  Rolled mineral roof is being layed tomorrow.  The roof material is an important piece of our of low stress chicken-friendly coops.  Many coops are outfitted with corrugated metal roofs because they’re lightweight and cheap. Unfortunately they also don’t breathe like wood and after a night of respiring sleeping birds and the morning cool temperatures, they tend to collect condensation that drops into the shavings and creates a moist environment.  This overly moist environment stresses the birds sensitive respiratory systems and opens them up to infections.  We think it’s worth the extra cost and engineering to provide a more hospitable roof situation.   Overall this coop is a behemoth of a project - bigger than two of our other coops combined! - and it takes a while to be sure each step is properly engineered and fastened. 

The harvest conveyor is making similar progress.  It, too, is no small undertaking, especially when it is simultaneous with the megacoop and, oh yeah, farming day-to-day.  Brian stripped the used trailer frame down bare, replaced the tongue, dropped the axles and welded new spindles, strengthened and shortened the frame, procured the decking and custom belts for the conveyor, and today began welding the aluminum trestle.  

And, in big news, we have arrived at a date for this year’s
Annual Farm Dinner: Saturday, May 23rd. 
Mark your calendars and save the date!  We chose to go about 2 months earlier due to all of the happenings on the farm this summer.   It will also be a little cooler for you folks not acclimated to the summer Valley heat.  It will be an intimate gathering this year, with a  chance to see the ‘before’ or at least ‘in progress’ of the new life of the farm.  Don’t miss it! And stay tuned for more details….



Beet and Feta Burgers (Makes 6-8 patties) 

This burger recipe is a delicious alternative for vegetarians, and so good that some meat eaters might consider opting in.  Beets in combination with all the other ingredients create the burger consistency you are craving, without skimping on taste.  Feel free to tweak herbs and spices, as well as add the right fixins, to achieve your perfect burger!  Thank you to Food52 for the recipe.

  • 3 c grated beets (about 4 to 5 beets) 
  • 1 onion 
  • 2 garlic cloves 
  • 2 tbsp olive oil (we prefer cold-pressed) 
  • 2 Say Hay eggs 
  • 1 1/2 c rolled oats (gluten-free if you prefer) 
  • 7 oz sheep's feta cheese or firm tofu 
  • blend of chopped herbs of your choosing (oregano, thyme, sage, etc.)
  • 1 pinch sea salt and black pepper 
  • 2 tbsp coconut oil, ghee or olive oil, for frying 

Peel and grate beets, onion, and garlic on a box grater or use a food processor with the grating blades attached.  Place the grated vegetables in a large mixing bowl. 

Add olive oil, eggs, and rolled oats and mix everything well. 

Add sheep’s cheese or tofu, herb blend, salt, and pepper and stir to combine. 

Set aside for about 30 minutes, so the oats can soak up the liquid and the mixture sets (this step is important for the patties to hold together). 

Try shaping a patty with your hands. If the mixture is to loose, add some more oats. Form 6 to 8 patties with your hands. 

Grill the burgers a couple of minutes on each side – or fry them in a frying pan by heating a knob of coconut oil or ghee and fry until golden on both sides. 

Serve with grilled sourdough bread and toppings of your choice (lettuce, cabbage, mango, avocado, tomatoes, sprouts, and onions). 


Pics of the week

Framing the structure. And the genius, simple laybox design by none other than May Reid-Marr. 

Plan, measure, cut, measure, cut, plan, cut, measure, plan.....

Onions transplants hitting the soil.