What’s in the box this week?
Standard Shares include
• Cheddar Cauliflower - The star of this week’s recipe!
• Red Curly Kale - Colder weather brings out the darker hues of this variety called ‘Redbor.’ In early fall it had green veins and stems, and now the pretty red-purple colors come through.
• Broccoli Crowns - It may just seem like the familiar vegetable you’re “supposed” to be eating, but this is not your week-old grocery store broccoli. Getting this winter staple in our CSA means we’ve harvested these crowns at their peak and delivered them in 24 hours.
• Broccoleaf - Broccoli crowns are a cluster of unopened flower buds at the apex of the plant. But most of the hard photosynthetic work is done by the leaves of the plant, which also make up most of the biomass. We love the flavor of these leaves; prepare them as you would kale. And they’re actually the most nutritious part of the plant!
• Arrowhead Cabbage - We affectionately call it “conehead” cabbage. This variety’s delicate outer leaves make a good leaf for wraps.
• Navel Oranges - from our orange orchard.
Egg Shares include eggs from our certified organic, pasture-raised, happy hens.
Cauliflower, Little Gem Lettuce, Kale, Chard, Leeks
Happy New Year!
This is the first week of our navel oranges! They’re the only tree fruit crop on our farm, and one with a special significance.
Those who follow our farm know that we’ve spent the last three years transitioning soil and building a new headquarters in Esparto. We met our fantastic landlords Pat & Jon through an organization called California Farmlink, and these orange trees. We first leased the trees and got to know each other before dreaming up the possibility of working together to relocate our farm to their beautiful property and old barn.
The trees were there when they bought the property over 25 years ago, and the trees have never been irrigated, pruned, or fertilized… with one notable exception. Pat tends an aging flock of alpacas from her former fiber business, and these alpacas spend most of their time in the shade of our small orange grove, pruning and fertilizing these old trees.
These oranges are ‘dry-farmed,’ meaning they have been grown with no supplemental irrigation. We have seen the stress of four years of severe drought begin to catch up with them and this year we will be adding a supply line from our ag well to help keep them healthy in dry years, while still trying to preserve the great sweet-and-sour flavor they give us.
We hope you enjoy them as much as we do!
Roasted Cauliflower and Hazelnut Salad (Serves 2 to 4)
Cauliflower can be so simple to enjoy simply by cutting into 1” steaks and roasting in the oven with a little salt and olive oil until browned. A few simple twists can step it up a notch. This is another recipe from a favorite cookbook Jerusalem by Yotam Ottolenghi and Sami Tamimi.
- 1 head cauliflower (even an orange one like this week’s recipe!)
- 5 tbsp olive oil
- 1 large celery stalk
- 5 tbsp hazelnuts
- 1/3 cup parsley
- 1/3 cup pomegranate
- 1/4 tsp cinnamon
- 1/4 tsp allspice
- 1 tbsp sherry vinegar
- 1 1/2 tsp maple syrup
- salt and pepper to taste
Preheat the oven to 425 degrees.
Mix the cauliflower with 3 tablespoons of the olive oil, 1/2 teaspoon salt, and some black pepper. Spread out in a roasting pan and roast on the top oven rack for 25 to 35 minutes, until the cauliflower is crisp and parts of it have turned golden brown. Transfer to a large mixing bowl and set aside to cool down.
Decrease the oven temperature to 325 degrees. Spread the hazelnuts on a baking sheet lined with parchment paper and roast for 17 minutes.
All the notes to cool a little, then coarsely chop them and add to the cauliflower, along with the remaining oil and the rest of the ingredients. Stir, taste, and season with salt and pepper accordingly. Serve at room temperature.