April 29, 2015

What’s in the box this week?

Standard Shares include

  • Broccoli – Broccoli should be stored unwashed, in loose perforated bags in the refrigerator. Broccoli left unrefrigerated will quickly become woody and fibrous. Wet broccoli can become limp and soggy as well as support the growth of microorganisms, so wait to rinse it until just before eating. 
  • Shelling Peas - Also known as English peas, this is one variety where you don’t eat the pods.  Pop the peas out of their shell and enjoy them as a raw sweet treat.  
  • Frisee – The star of this week’s recipe!
  • Little Gem Lettuces – Here’s a creamy feta vinaigrette that would pair beautifully with the gems: Combine 4 oz crumbled feta and 1/3 c buttermilk in medium sized bowl. Mash up the feta a bit with a fork to combine with the buttermilk. Add ¾ c Greek yogurt, ¼ c red wine vinegar, juice of 1 lemon, 1/3 c olive oil, 3 tbsp water, 3 cloves minced garlic, 1 tsp dried oregano, ½ tsp dried dill, 1 tsp kosher salt, ½ tsp black pepper, and whisk well to combine.  Season to taste with additional salt and pepper if necessary. Store in an airtight container for up to one week in the refrigerator.
  • Red Curly Kale – Cook quinoa with dried cranberries and add kale ribbons at the end so they will lightly steam.
  • Cherry Belle Radishes – Great sandwich idea – Take two slices of multigrain bread, and add ¼ avocado, mashed, 1 oz crumbled fresh goat cheese, 8 snow peas, 2 sliced radishes, and 1/8 red onion sliced, and you’re good to go!

 

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 

Shell Peas, Butterhead, Frisee, Chard, Kale, Tokyo Turnips

 

News

The bees arrived this week and were introduced to their new top bar hives.  We have a shady spot in the almond orchard for them to thrive. 
The chicks are growing so fast, strong, and curious!  This has been our most impressive group of baby chicks thus far.  At three weeks old we’re already finding them venturing five feet up on roosts and rearing to get outside.  We just need them to get a little bigger before they’re able to step out into the big world, face hawks, and respect the electric fencing. 

This summer has a lot in store for us.  Farmer Jess is getting married (in 2 weeks!).  We’re constructing at  our new farm, including the packing facility and irrigation infrastructure.  We’re selling our original 5 acre farm (know anybody who is interested?).  Farmer Chris is expecting a baby girl in July.  We’ve added hens to our flock.  And meanwhile we continue to grow our 20 acres of crops.  

So we made a tough decision this weekend to postpone this year’s Annual Farm Dinner.  Unfortunately with all the other things we have going on, we felt physically and logistically unable to do the things necessary to make it the fun evening it has been in the past.  We’re so sorry we won’t be able to share this special evening with you this spring, but we’re evaluating what we are able to offer later this summer.  At some point, we’ll have a Grand Opening celebration at our new (and permanent)  home.  Thanks to everyone for their support and understanding.  

 

 

Recipe 

Fennel, Frisee, and Escarole Salad (Serves 8) 

A great palate cleansing salad before dessert if you’re feeling fancy, or serve it before/with your main dish.  A fine way to celebrate brightness, bitterness, and all those lovely tastes of spring!  Thank you Gourmet for the recipe, via Epicurious!

  • 3 tbsp minced shallot
  • 2 tbsp fresh lemon juice (preferably Meyer lemon)
  • 1 tsp red-wine vinegar, or to taste
  • 1/2 teaspoon fine sea salt
  • 1 small head escarole (3/4 lb), torn into bite-size pieces
  • 1 small head frisée (3/4 lb), torn into bite-size pieces
  • 1 small fennel bulb, quartered and thinly sliced or shaved with an adjustable-blade slicer
  • 1/4 c fine-quality extra-virgin olive oil 
  • 1 (1/2 lb) piece Parmigiano-Reggiano

 

Stir together shallot, lemon juice, vinegar, sea salt, and 1/2 tsp pepper in a small bowl. Let stand 5 minutes. 

Meanwhile, toss together greens and fennel in a salad bowl. 

Whisk oil into shallot mixture, then toss with salad. Top with shaved parmesan. 

 

Pic of the week
 

Top bar bee hives.

Growing strong and curious.

Field work at the new property.