This is the LAST CSA delivery for the year
Your Share Menu:
Japanese White Turnips
How can it be the end of our growing season when I barely need to wear a jacket to come into work in the morning?! I believe this warm front has all living creatures confused, especially plants. Our hearty fall crops are desiring freezing cold over-night temperatures with brilliant sun and crisp air during the day. Certainly not thick fog that lasts long into the afternoon like we have had here lately. This December is a good example of how you can never accurately predict or pre-plan a growing season. Though we are all enjoying this northern California weather, the plants ironically are not. Our leek crop yielded small in size, but it is our last week of deliveries, so we must harvest them regardless of their readiness. We will just have to adjust and enjoy tiny, delicacy leeks this year. Our kale plants are still producing, though clearly stunted in growth due to the changing weather and lack of sunshine in the past week. You can also harvest the same kale plant up to 3 times, so many of our plants have been stripped to the max, timed perfectly with the end of our CSA season. I know that everyone on the farm is ready for some winter down time to rejuvenate our strengths for next year. We will begin seeding in the greenhouses in early January in preparation for our first weeks of CSA in April. The fun never stops! A lot of people ask why we do not continue to grow in our greenhouses throughout the winter and the answer is simple in our mission statement as a farm: We are adamant on producing the highest quality nutrient-rich food as possible. This means we strongly believe in crop rotation and the application of cover crops to the ground after a field has been harvested and tilled. Cover crops, like peas and oats, are what we plant into a field to add and bring up the nutrients that exist in the soil during the off-season. Once our leek field had been harvested, it was immediately tilled, and then seeded with a nutritious mixture of cover crops that will stay there all winter to improve the grounds for the next crop to come in the spring. Our greenhouses work the same way. After this baby arugula is harvested for the share this week, we will till and keep a cover crop in the greenhouse all winter. Though we could continue to grow indoors throughout January and February, our soil quality would deplete greatly, so we would rather space out our planting to what the earth would naturally produce. Our greenhouses are also not heated, so it is also a matter of sustainability for growing indoors.
Thank you from my family and farm crew for supporting us this year through the CSA. We over-all had a terrific year of harvesting with zero hail and few crop failures. We hope to have the pleasure of being your farmers again in the near future. Please have a wonderful winter and look forward to delicious greens, potatoes, and root veggies next April from us.
Happy Holidays ~ Lucas
Sweet Potato Quesadillas
1 and 1 / 2 cup onion
2 cloves garlic
Sauté in large frypan in 1 tbsp. oil until translucent.
2 tsp dried oregano
1 and 1 / 2 tsp each dried basil, marjoram, chili powder
1 and 1 / 2 tsp ground cumin
pinch of ground red pepper or to taste
Add and cook another minute.
4 cups sweet potatoes (cooked and mashed)
Add and heat through, frequently stirring to prevent sticking. Add salt and pepper to taste.
1 cup cheddar cheese (shredded)
Spread about 1 / 2 cup filling and 2 tbsp. cheese on half of each tortilla, leaving a 1 / 2 " border on the sides. Fold tortilla in half. Place on oiled baking sheets. Brush tops with oil. Bake in preheated oven at 400F until brown, 15-20 minutes. Serve with sour cream and salsa
1 head chopped Cauliflower
1 head chopped Collards
1 head chopped Kale
8 cloves chopped garlic
2 cups chopped onion
2 cups chopped mushrooms
1 cup roasted tomatoes
Stir-Fry chopped cauliflower with collards, kale, turnips, onions, garlic. Add generous amounts of mushrooms and 1C roasted tomatoes at the end. Serve over rice or favorite pasta.
Creamy White Turnips
1 lg. clove garlic
1 lb. Turnips, washed & sliced thin, cut into 2 inch pieces if large turnip
2 tbsp. all-purpose flour
1 / 4 c. snipped chives or minced onions
1 and 1 / 4 c. heavy cream
1 / 2 tsp. salt, 1 / 2 tsp. freshly ground pepper, 1 / 4 tsp. nutmeg
Preheat oven to 350 degrees. Rub inside of small casserole (7 x 10) with cut garlic and butter well. Layer in 1 / 3 of the turnips, sprinkle with 1 tablespoon flour and 1 / 3 of the chives. Repeat with another layer of turnips, flour and chives, then top with the remaining turnips and chives. Heat the cream with the salt, pepper and nutmeg and taste to see if it needs more salt (some add sugar too). Pour over turnips, cover and bake for 30 minutes. Remove cover and continue baking about 20 minutes until done, cream is thickened and top browned.
Arugula Salad makes about 4 generous servings
2 C fresh arugula, sliced thin
1 red pepper, sliced thin
1 C toasted sunflower seeds
1 C lettuce, sliced thin
1 / 2 C chopped tomatoes
1 C pear or apple -thin slices
fresh earth salt
fresh ground pepper
Prepare minutes before serving on individual plates. Layer ingredients attractively for color and shape. Dust with the salt and pepper. Sprinkle with the seeds (or favorite toasted nuts) Dress lightly with the vinaigrette and serve immediately.