September 2, 2015

What’s in the box this week?

Standard Shares include

  • Mixed Zucchini – For delicious toasts: Oven to 475F.  Cut both end off about 4 zucchini. Cut each in half length wise, then each long half into 4 sticks, dice. Repeat with remaining zucchini.  Spread zucchini on a large baking sheet, drizzle 1 tbsp olive oil and 2-3 tsp lemon pepper, optional 1 tsp fennel seed, and salt (if lemon pepper not already salted). The zucchini should have a very light coating of oil, add a bit more if need be.  Spread to make one even layer on the baking tray for more browning. Bake on the upper third rack for 18-20 minutes, or until they've got some good crispy edges. Remove to cool.  While zucchini is roasting, mix 1 c ricotta,1 tbsp mustard and 2 tbsp minced shallot together in a small bowl, set aside.  Chop even amounts parsley and mint, about 1/3 cup in total.  Toast your bread slices, I thought 1/2'' thick was perfect. Spread a few dollops of the ricotta mix, a sprinkle of the herb mix, pile zucchini on top, and another sprinkle of herbs.
  • Mixed Sweet Peppers – The star of this week’s recipe!
  • Cherry Tomatoes– Since tomatoes are a part of the nightshade family (along with eggplants, sweet peppers and potatoes), people once thought they were poisonous and kept them strictly for decorative purposes in their gardens. It wasn't until the 16th century that tomatoes became a food source in Europe and Italy.
  • Valley Girl Tomatoes - One supporter likened these to the tomatoes her grandpa grew in his garden.  Classic tomato flavor and a versatile go-to for sandwiches, salads, roasts, and salsas. 
  • Shallots – Shallots rarely produces seed. It usually propagates via bulbs.

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

 

Vegetable Forecast

Zucchini, Eggplant, Sweet Peppers, Tomatoes, Honey!!

 

News

We have a few events coming up in the next month. We'd love to see you there!!

Sacramento Natural Foods Groundbreaking Ceremony, September 3rd
We’re so excited for one of our big supporters and partners, the Sac Co-op and their much-needed and much-deserved new store. 

“A Day in the Country,” Fundraiser for Yolo Land Trust, September 13th
Supporting the Land Trust and showcasing our amazing small farm community in the Capay Valley.

"Young Farmers, Young Chefs" Slow Food Dinner, September 26th 
A chance to spend an evening on the farm, come see our new operation, and enjoy seasonal food and good company. 

Hoes Down Harvest FestivalOctober 3rd
Participate in a collective exhale and celebration of community as the end of the summer craze in the farm world is in sight (but definitely not here yet!). The best event of its kind in the Country!  

 

Recipe

Grilled Bread Salad with Sweet Peppers and Onions (Serves 4) 

A new twist on summer favorite panzanella, this recipe is sure to be a hit for a quick dinner dish, or when grilling with guests.  Thank you Bon Appetit for the dish!

  • ¼ small loaf country-style bread (about 6 oz.), crust removed, bread torn into large pieces
  • 6 tbsp olive oil, divided
  • Kosher salt and freshly ground black pepper
  • 4-6 sweet peppers, halved, ribs and seeds removed
  • 2 small red onions, peeled, quartered, with some root attached
  • 3 tbsp Sherry vinegar or red wine vinegar
  • ½ tsp paprika, preferably smoked
  • 2 tbsp coarsely chopped fresh chives, plus more for serving

Prepare grill for medium-high heat. Toss bread with 2 tbsp oil in a medium bowl; season with salt and pepper. Toss bell peppers and onions with 2 Tbsp. oil; season with salt and pepper.

Grill bread, turning occasionally, until golden brown, 8–10 minutes. Transfer to a plate.

Grill vegetables, turning often, until very tender and charred in spots, 8–10 minutes for peppers and 10–12 minutes for onions; transfer to a cutting board.

Trim root end from onions and separate layers. Transfer to a large bowl, add vinegar and paprika, and toss to coat. Remove as much skin as possible from peppers; discard. Cut into 1½” strips.

Add peppers, grilled bread, 2 Tbsp. chives, and remaining 2 Tbsp. oil to bowl with onions and toss to combine; season with salt, pepper, and more vinegar, if desired. Serve topped with more chives.

 

Pics of the Week

Beatin' the Weeds: Mechanically cultivating with our electric tractor.

Young bunching onions slated for Thanksgiving. 

Our girls helping the soil to digest rolled barley. 

Growing pasture for the chickens, next in rotation.