December 14, 2016

What’s in the box this week?

Standard Shares include

  • Cauliflower - Although the leaves and stem of the cauliflower are edible, they have a tougher texture and stronger flavor than the florets.  If you like, you can save them to use in soups and stews.

  • Beets - The star of this week’s recipe!

  • Broccoleaf- Not sure about this ‘new’ veg? It’s the leaves of the broccoli plant and we cannot sing enough of broccoleaf’s praises! Great in stir frys, smoothies, sautees, soups, and more!  Use it like kale!

  • Arrowhead Cabbage - We affectionately call it “conehead” cabbage.  This variety’s delicate outer leaves make a good leaf for wraps.  

  • Spring Onions - These onions are sweeter and mellower than regular onions, but the greens are more intense in flavor than scallions. The bulbs can be red or white, depending on the varietal, and while they can be used in much the same way as regular bulb onions, they are great grilled, roasted whole, or used like pearl onions.

  • Butternut Squash - This delicious seasonal squash can be cooked in a variety of ways – baked or roasted, in a puree, in soups or stews, and as a sweet addition to other hearty winter dishes.

  • Sage - The perfect compliment to winter squash.

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


Vegetable Forecast

Romanesco, Kale, Beets, Carrots, Onions, Cabbage



We welcomed 850 new baby chicks to the farm last Friday!

Born just a couple hours prior at Vega Farms in Davis, our chicks were welcomed with probiotic water, a special feed mash, and some loving human hands.  They making themselves at home in our new coop until we get our new mobile brooder built next summer.  



Roasted Beet and Winter Squash Salad With Walnuts (Serves 6)

What a colorful, bright winter dish with two items from this week’s box!  Thank you to The New York Times for this recipe.

  • 2 lbs kabocha or butternut squash

  • 1 bunch beets, with greens

  • 2 tbsp red wine or sherry vinegar

  • 1 tsp balsamic vinegar

  • Salt and freshly ground pepper

  • 1 small garlic clove, minced or put through a press

  • 4 tbsp extra virgin olive oil

  • 2 tbsp walnut oil

  • 3 tbsp chopped walnuts (about 1 1/2 oz)

  • 2 tbsp mixed chopped fresh herbs, like parsley, mint, tarragon, chives

Roast the beets. Preheat the oven to 425°F.  Cut the greens off of the beets, leaving about 1/2 inch of the stems attached. Scrub the beets and place in a baking dish or ovenproof casserole. Add about 1/4 inch water to the dish. Cover tightly with a lid or foil, and bake 35 to 40 minutes, until the beets are tender. Remove from the heat and allow to cool. If not using right away, refrigerate in a covered bowl

Line another roasting pan with foil or parchment and brush with olive oil. Peel the squash and cut in 1/2-inch thick slices. Toss with 2 teaspoons of the olive oil and salt to taste and place on the baking sheet. Roast for 20 to 30 minutes, turning halfway through, until lightly browned and tender. You can do this at the same time that you roast the beets, but watch carefully if you need to put the baking sheet on a lower shelf. Remove from the heat and allow to cool

Meanwhile, bring a large pot of water to a boil while you stem and wash the greens. Add salt to the water, and blanch the greens for 1 minute or until tender. Transfer the greens to a bowl of cold water, then drain and squeeze out the water. Chop coarsely

Mix together the vinegars, garlic, salt, pepper, the remaining olive oil and the walnut oil. When the beets are cool enough to handle, trim the ends off, slip off their skins, cut in half, then slice into half-moon shapes. Toss with half the salad dressing. In a separate bowl, toss the roasted squash with the remaining dressing

Place the greens on a platter, leaving a space in the middle. Arrange the beets and squash in alternating rows in the middle of the platter. Sprinkle on the fresh herbs and the walnuts. If desired, sprinkle on crumbled feta. Serve.

Advance preparation: Roasted beets and squash will keep for 4 to 5 days in the refrigerator. Cooked beet greens will keep for about 3 days, and can be reheated. The salad will hold in the refrigerator for a couple of hours, but it's prettiest when served right away.


Pics of the Week:

Making friends