May 20, 2015

What’s in the box this week?

Standard Shares include

  • Green Cabbage – Make roasted cabbage wedges!  Preheat oven to 400°F. Brush a rimmed baking sheet with 1 tbsp extra-virgin olive oil. Place 1 medium head green cabbage, cut into 1-inch-thick rounds, in a single layer on sheet and brush with 2 tbsp extra virgin olive oil. Season with coarse salt and ground pepper and sprinkle with 1 tsp caraway or fennel seeds. Roast until cabbage is tender and edges are golden, 40 - 45 minutes.
  • Tokyo Turnips – These turnips work beautifully in a mash with potatoes, rutabagas, and other root vegetables!
  • Baby Lettuce Mix – The solid base for any easy salad dish. 
  • Snap Peas – Sesame roasted snap peas – who can say no?  Preheat oven to 475° F.  Toss 1 lb snap peas, 1 tsp toasted sesame oil, and ¼ tsp sea salt in a bowl. Spread in a single layer on a baking sheet.  Place in the oven and roast, turning halfway through, until snap peas are tender and lightly browned, about 10-15 minutes.  Toss with ½ tsp black sesame seeds and serve.  Pea season is coming to quick close, so enjoy these!!
  • Red Curly Kale – Tuck chopped kale into an omelet or frittata with sautéed onions, chopped fresh herbs, and crumbled ricotta salata or feta cheese.
  • Sage – Salvia officinalis is its Latin name – officinalis refers to the plant's medicinal use—the officina was the traditional storeroom of a monastery where herbs and medicines were stored.  The star of this week’s recipe - which is a great use for any leftover arugula that may be past its salad prime.


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 

Carrots!, Beets, Kale, Cabbage, Broccoli



After a long, long process, we hope to have water flowing our fields at the new property by this weekend.  We’ll be preparing these fields for late summer and early fall crops.  This starts with shaping beds and pre-irrigating just enough to flush up weeds, which we then mechanically cultivate to create a “stale bed” before planting into them.  This is key to get us off to a manageable start when farming organically and without herbicides. 

We’re also glad to report we received funding from the Natural Resources Conservation Service (NRCS) to help foster the ecosystem services we like to see in our fields: hedgerows, pollinator strips, bat boxes, owl boxes, bee blocks, and an irrigation sensing system to help us use water in the most effective way possible.  In a competitive statewide ranking system, we were one of the few funded in this last round! We are thankful to our local NRCS office staff. 

A week ago Friday, we were proud to host Val Dolcini, Administrator of the Farm Services Agency, for a visit to our farm.  He was not only keenly interested in how farms like ours operate in the American landscape, but was happy to see first hand how loans from the Farm Services Agency have enabled our business to grow and produce more sustainably.  We’re thankful to have an advocate like Val in Washington, D.C. 



Sage and Arugula Pesto Recipe (Makes 2 cups) 

A clever variation on an old favorite using some strongly-flavored ingredients from this week’s box – this pesto is fabulous on boiled small whole potatoes or tossed with whole-wheat pasta.  You can also use it as a sauce with pork, grilled steaks or seafood.  Thank you to Food Republic for the recipe!

  • 1 c extra-virgin olive oil
  • 4 garlic cloves, 3 whole and 1 minced
  • 1/2 c walnuts, shelled
  • 4 c arugula leaves, loosely packed
  • 1/2 c sage leaves
  • 1/2 c Parmigiano-Reggiano, grated
  • salt and freshly ground pepper

Heat about 1 tbsp of the oil in a small skillet over medium heat. Add the whole garlic cloves and sauté until they are golden brown, about 5 minutes; do not let the garlic burn or it will become bitter. Pour the garlic and oil from the pan and set them aside.

Toast the walnuts in the skillet over medium heat until golden, 1 - 2 minutes. Remove the walnuts from the heat.

Put the arugula, sage, walnuts, and both the sautéed and minced garlic in a blender or a food processor; pulse to mince the ingredients.

With the machine running, or while pulsing the food processor, slowly pour in the remaining oil and blend just until the ingredients are well incorporated.

Scrape the mixture into a bowl and stir in the cheese. Season with salt and pepper to taste. 


Pics of the week

Even with a good stale bed and electric tractor cultivation, we often still need to get in between plants for longer season crops, like these peppers here.

Trenching the irrigation mainline, at 0.06mph.....