March 2, 2016

What’s in the box this week?

Standard Shares include

  • Cauliflower – Ounce for ounce, cauliflower has more vitamin C than a grapefruit!

  • Grapefruit – The Oro Blanco, meaning "white gold" in Spanish, is the product of cross-pollinating a seedy grapefruit variety and an acid-less pomelo variety. The cross results in elements of each parent, allowing for the Oro Blanco's unusual size, shape and flavor profile. Though the Oro Blanco may display a green rind during their early stages of ripening, they are just as sweet as when their peel turns yellow.

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

  • Cabbage - A simple, delicious sautee! Cut the cabbage in half and, with the cut-side down, slice it as thinly as possible around the core, as though you were making coleslaw. Discard the core.  Melt 2 tbsp butter in a large saute pan or heavy-bottomed pot over medium-high heat. Add the cabbage, 1 ½ tsp kosher salt, and a ½ tsp freshly ground pepper and saute for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown. Season, to taste, and serve warm.

  • Chard - For a tasty slaw with creamy avocado dressing: Place ¼ c very thinly sliced red onion and 1 tbsp Mexican hot sauce (like Tapatio) in a large bowl and toss to combine; set aside while you make the salad and dressing.  Cut and remove the stems of the chard (about 8 oz). Stack the leaves and thinly slice crosswise into ribbons. Transfer to the bowl with red onions (do not mix). Grate 2 small carrots on the large holes of a box grater and add to the bowl of chard and onions; set aside.  Scoop the flesh of 1 avocado into a blender. Add 2 tbsp lime juice, ½ c packed fresh cilantro, ¼ c veg oil, 1 tbsp water, ½ tsp ground cumin, and 1/4 tsp salt. Season with pepper, and blend until smooth. Taste and add more seasonings or lime juice as needed.  Transfer the dressing into the bowl of Swiss chard and add ¼ c roasted pumpkin seeds and another 1/4 tsp salt.  Transfer the slaw to a serving bowl and top with more pumpkin seeds before serving. Yum!

  • Kale - For those of us who prefer to de-stem our kale -- The high heat of the grill can help break down the fibrous texture of the stems, and add nice charred flavor to the earthiness of the kale. Add them into a mix of other grilled vegetables for a salad, or serve simply on their own, drizzled with oil and topped with shaved parmesan.

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

 

Vegetable Forecast

Carrots, Fordhook Chard, Siberian Kale, Broccoleaf, Red Cabbage, Fennel, Leeks, Rosemary, Dried Cayenne

 

 

News

We have exciting changes to announce this week for the members of our CSA, many of whom have been with us since the start in 2011 and followed us through the changes, taken part in the seasonal ebbs and flows of crop diversity, and helped our farm grow.  We’ve listened to your input through feedback and surveys, as well as surveyed our farm’s strengths and weaknesses to find a better model that we hope will serve you better.  In the coming week, we’ll be re-tooling our website and finalizing logistics.  These changes will be taking effect for your shares next week.  Here’s a summary of what’s to come:


1. A new pricing and sizing scheme.
The Standard Share is still the base subscription, to this you may choose to add any combination of eggs and “Extra Veg.”  And you still may choose a number weekly or bi-weekly combinations.

Standard Share: $22 (pickup at a host site)
Standard Share: $27 (with home delivery)

Options:
Extra Veg Share: add $8
Half Dozen Eggs: add $4.50
Dozen Eggs: add $9

4 deliveries is the base subscription
12 delivery subscriptions - save 5%
24 delivery subscriptions - save 10%


2. Get it on your doorstep.
We’ve made the home delivery option more affordable. 


3. More diversity of produce every week.
To accomplish this, we’re allowing ourselves the flexibility to include small amounts of produce from neighboring farms. We will only do so when we feel it will increase the diversity of produce and your enjoyment of your weekly Shares. We will do so minimally, transparently, and only support farms that we know personally and whose values we want to encourage.


4. Highlight our produce and eggs.
We’ve eliminated the Preserves Option and the vegetable portion of the Online Market.
Despite our expectations, these were the least-used features of our CSA. You can still order the one-time or extra egg shares with your delivery through the Online Market, as well as seasonal items, gift certificates, and farm schwag.


5. Take your time.
We’ve extended the deadline for changes to your subscription from Sunday midnight to Monday noon. This gives you a little more time to get your week off to a good start!


8. Saturday is now also CSA day!
In the coming weeks, we’ll be adding Saturday pickup at select sites: Mid-Town Sacramento, Davis Downtown, Oakland Piedmont, and the Grand Lake Farmers’ Market. 



What does this mean for my current balance?
For members with current subscriptions, we are going to credit any remaining balance on your account the difference between the previous share prices and the new share prices. 

The new share prices will take effect upon renewing your subscription.

Example 1 (easy)
You just sent the basic $64 to renew a 4-delivery Standard Share subscription, 
We will add a $24 credit to your balance to make up the difference.

Example 2 (complicated)
You are 12 weeks into a 24-delivery subscription and you get a Standard Share plus a Half Dozen Egg Share every week.  So your weekly share price is currently $18 ($16 for the Standard Share, $4 for a half dozen eggs, and a 10% discount).
Your new share price would be $23.85, so we will credit your account $70.20 ($5.85 per week times 12 weeks).  


Worried there will be more vegetables than you can eat?
Fear not.  You’ll be trying out the new sizing starting next week.  And at $6 more, it shout’t be overwhelming by including about two to three pounds or items more of produce each week.  

If you find you are not using all of the produce within a delivery period, you can always put your share on hold, switch to bi-weekly, or in extreme cases, put your bi-weekly share on hold every other week so you only receive a monthly delivery.  

If you’re eating in line with the USDA recommends of 2-3 cups of vegetables a day, consuming a CSA Share in less than a week is no problem. 

As always, if you are unhappy with your share, we offer the ability to cancel at anytime.  And we welcome your feedback.  


Our Mission
Our goal is to create a share that is harvested and delivered fresh within 24 hours to your neighborhood and doorstep.  And we aim to support your healthy habits with our newsletter and recipe, allowing you easy access to modify or put your share on hold using the online account manager.  With several combinations of share options available, we hope to offer one that works for you.  And we aim to cultivate your support and connection to our farm in the process.  Thank you for being a member of Say Hay CSA!

 

 

Recipe

Mixed Lettuces and Kohlrabi with Creamy Sumac Dressing (Serves 8)

This bright winter salad is easy to put together, uses several ingredients from this week’s box, and gives us an excuse to use sumac!  If you are unfamiliar with sumac, it is a tasty and versatile spice with a tangy lemony flavor, although more balanced and less tart than lemon juice. A small sprinkle also adds a beautiful, deep red pop of color to any dish (You may have spotted it sprinkled on top of hummus).  Sumac can be found at Middle Eastern markets, specialty foods stores, and online.  Thank you Bon Appetit for the recipe!

  • ½ cup blanched hazelnuts

  • 1 Oro Blanco grapefruit

  • ½ cup sour cream or plain yogurt

  • ¼ cup fresh Meyer lemon juice or regular lemon juice

  • 1 tablespoon finely chopped shallot

  • 1 teaspoon sumac, plus more

  • Kosher salt, freshly ground pepper

  • 12 cups torn mixed lettuces (such as red romaine, red-leaf, Little Gem, and/or butter lettuce)

  • 2 medium kohlrabi, peeled, thinly sliced on a mandoline

  • ½ cup mixed mint leaves and parsley leaves with tender stems

Preheat oven to 350°F. Toast hazelnuts on a rimmed baking sheet, tossing once, until golden brown, 10–12 minutes. Let cool; crush with the flat side of a knife. 


Remove peel and white pith from grapefruit; discard. Cut along sides of membranes to release segments into a small bowl; discard membranes.

Whisk sour cream, Meyer lemon juice, shallot, and 1 tsp. sumac in a large bowl; season dressing with salt and pepper. Add lettuce and toss to coat; season with salt and pepper. Tuck kohlrabi and grapefruit under and between lettuce. Top with herbs, hazelnuts, and more sumac.

 

Pics of the Week:

If you haven't already, check out the short phone interview with Chris by California Grown! Photo credit: Stephen Texeira Photography

If you haven't already, check out the short phone interview with Chris by California Grown! Photo credit: Stephen Texeira Photography

Transplanting before dawn to keep crops going into the field.

And we've been working past dark to make sure the farm is ready for this rain storm.  Here we are moving coops to fresh ground.