July 1, 2015

What’s in the box this week?

Standard Shares include

  • Leeks – Grown exclusively for our CSA. Buttery and braised with a crispy panko topping!  Melt 1 tbsp butter and 1 tbsp olive oil over a medium-high flame in a large sauté pan. Once the oil and butter are hot, place 2 halved leeks cut side down into the pan. Let the leeks brown in the pan for 4-5 minutes. Carefully flip the leeks over and turn the heat on low. Cover and let the leeks braise for about 25-30 minutes or until the leeks are soft all the way through. Take the leeks off the heat and squirt 1/2 a lemon’s juice over the braised leeks and add salt and pepper to taste. Sprinkle with the panko topping.  For the panko topping: Combine 1/4 c panko with 1 tbsp finely chopped parsley, 2 tbsp grated Parmesan, and salt and pepper in a small dish. In a dry skillet over medium heat, toast this mixture until golden brown. Serve over the leeks. Make sure that you taste the panko mixture for correct seasonings to ensure that the dish is seasoned all the way through.
  • Red Jewel Cabbage – The last of summer and the star of this week’s recipe!
  • La Ratte Fingerling Potatoes – Some roasting tips! Toss potatoes (small halved or medium to large ones cut in quarters or eighths) in olive oil, or a melted butter and oil combination. Roast for 1-1.5 hours in a preheated 375°F oven, or until golden brown outside and fork-tender inside.  Turn often for uniform browning and crispness.  Use pan drippings, bacon drippings, or lard for extra flavor.
  • Gypsy Peppers –  Make some roasted peppers with leeks!  Roast 5-6 peppers over gas flames or under a preheated broiler, turning often, until charred all over. Transfer the peppers to a platter and let cool.  Meanwhile, bring a medium saucepan of salted water to a boil. Add 2 leeks (white and tender green parts, sliced crosswise 1/4-in thick) and cook until just tender, about 3 minutes. Drain and pat dry with paper towels. Return the leeks to the saucepan with 1 tbsp of olive oil and toss to coat. Season with salt.  Discard the pepper skins, stems and seeds. Cut the peppers into 2-by-1/3-inch strips and arrange on a large platter. Drizzle with the 1/4 c of olive oil and season with salt. Top with the leeks and serve. 
  • Nelson Carrots – The part of the carrot that we eat is called the taproot.
  • Red Curly Kale — Yep, I said kale lemonade.  Pass 1 3/4 lbs kale (with stems, chopped), 2 apples (Honeycrisp or comparable, chopped with cores and all), and 1 lemon (with rind and pith) through a juicer. Stir to combine; serve.  Boom!


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


Vegetable Forecast

Cherry Tomatoes, Eggplant, Cucumber, Zucchini, Carrots



We’ve announced the offering of a new “Market Card,” similar to a market CSA, for our regular customers in Oakland and San Francisco.  Now you can support the farm when shopping the weekend markets in between CSA deliveries.  These convenient cards resemble a credit card and are compatible with our Square credit card readers.  The balance can be checked anytime and is included on the e-receipt.  And they’re re-usable (!) simply by adding more to the balance once it has been used up.  This is a great way to support the farm for CSA members and market-only regulars.  Ask at market about the percentage discount for pricing tiers.  Thanks for supporting our farm in so many ways!




Peanut, Carrot, and Cabbage Slaw (Serves 4)  

Use the last cabbage of the summer as well as the carrots in your box to create a bright, seasonal slaw that will delight you and your fellow 4th of July revelers.  Add any of these items to spruce things up: tofu, soba noodles, crunchy veggies like celery, sweet peppers, or even cucumbers.  Thank you to The Kitchn for the recipe!

For the dressing:

  • 3 tbsp peanut butter
  • 3 tbsp rice wine vinegar
  • 1 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp olive oil
  • 2 tbsp freshly-squeezed lemon juice


For the salad:

  • 3 c cabbage, shredded
  • 4 large carrots, grated
  • 4 green onions, sliced thinly
  • 4 large radishes, sliced thinly
  • 1 teaspoon sesame seeds, to top
  • 1/4 c chopped peanuts, to top


To make the dressing, combine all of the dressing ingredients in a small bowl and whisk vigorously to combine.

In a large salad bowl, combine cabbage, carrot, green onions and radishes. Toss with dressing. Top with sesame seeds and peanuts. Serve immediately or chill before serving. This salad is best the day it's prepared although it's just fine the next day if covered and refrigerated.

Pics of the Week

Summer in the box, next week!!

Loyal market supporter purchasing the first Market Card! 

Morning break against the old barn.