Monthly Archives: July 2014

What’s in the Box for July 29 – Aug 1, 2014

In this week’s box we have:

  • Carola potatoes
  • summer squash
  • Satsuma plums
  • yellow peaches
  • cucumbers
  • rainbow chard OR lacinato kale
  • red beets
  • salad reds and greens
  • arugula
  • heirloom tomatoes
  • herb – basil (opal and Genovese0

–posted by Steven

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News for CSA Subscribers (July 29, 2014)

Tomatoes

Tomatoes are starting to come in pretty well, and judging from the first few we have tasted, it’s going to be a great crop.  If you would return the baskets, it would really help us hold down costs.

Eggplants

We can’t really say the same for the eggplants.   We think they really don’t do as well on the reduced watering schedule we have had to adopt, so we won’t have nearly as many to share as we would like.  What we have, however, is what you will get.

Hot Peppers

We know that not everyone appreciates the hot peppers, so if you would let us know your preference (by email or comment), we can make sure the people who really want them get them.

The Water Situation

It’s downright dire, not just for us but for a huge portion of the agricultural part of California.  We have been able to have some water trucked in, but it’s enormously expensive (about $0.07/gal) so we can’t do much of it.  So, for now, we are trying to get by with about half the farm in production, and that half getting less water less often.  We have mulched everything heavily with straw, which really helps to maintain the soil moisture and keep the temperature down.  Will we make it until the winter rains?  We have no idea….

August Invoice

There are 4 Tuesday/Wednesday boxes this month for $140 and 5 Friday/Saturday boxes for $175.  Please send in your checks.

–posted by Steven

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Recipe: Frisée, apple, bacon and goat cheese salad

This week’s recipe is from laylita.com, a lovely site with many traditional Ecuadorian recipes.

Click on the picture to visit the full article on her website.

Frisée salad with apple, bacon and goat cheese

Photo credit: laylita.com

 

This frisée salad with apple, bacon and goat cheese with an apple cider honey mustard vinaigrette, is another salad that came as a result of “what is in the fridge or kitchen & how can I put these ingredients together?” I had some frisée, some apple bacon – which gave me the idea to add apples-, some goat cheese, parsley, so of course I thought that all those ingredients would make a good salad….

Ingredients

  • 1 bunch of frisée, washed and broken into pieces
  • 1 apple, core removed and sliced
  • 6 oz bacon, cut in small pieces and sautéed until crispy
  • 4 oz goat cheese, crumbled

Apple cider honey mustard vinaigrette

  • 1 ½ tbs apple cider vinegar
  • 1 tsp Dijon style mustard
  • 1 tsp honey
  • 2 tbs olive oil
  • 1 garlic clove, crushed
  • 1 tbs finely chopped parsley
  • Salt and pepper to taste

Procedure

  1. Combine all the ingredients for the vinaigrette or salad dressing in a jar, close it tight and shake until the ingredients are well mixed.
  2. Place the frisée, sliced apple, bacon and goat cheese in a salad bowl.
  3. Pour the dressing or vinaigrette over the salad and toss well.
  4. Serve immediately.

Notes

  • Serves 4-6.

–posted by Steven

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What’s in the Box for July 22 – 25, 2014

In this week’s box we have:

  • Carola potatoes
  • YaYa carrots
  • summer squash
  • beans (either Romano or filet)
  • Satsuma plums
  • Red Haven peaches
  • rainbow chard
  • cucumbers
  • frisee
  • arugula
  • herbs – chives, opal basil, tarragon

–posted by Steven

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What’s in the Box for July 14 – 18, 2014

Yet another big one.

In this week’s box we have:

  • Carola potatoes
  • YaYa carrots
  • globe  onions
  • salad reds and greens
  • summer squash
  • beans (either Romano or filet)
  • Satsuma plums
  • rapini OR rainbow chard
  • Armenian cucumbers
  • red beets
  • arugula
  • herb – basil, mint, and cilantro

–posted by Steven

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What’s in the Box for July 8 – 11, 2014

Another big one.

In this week’s box we have:

  • Carola potatoes
  • YaYa carrots
  • yellow globe  onions
  • salad reds and greens
  • summer squash
  • beans (either Romano or filet)
  • Santa Rosa plums
  • Suncrest peaches
  • rainbow chard
  • Armenian cucumbers
  • red beets
  • rainbow chard
  • rapini
  • arugula
  • herb – basil, mint, and cilantro

–posted by Steven

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Recipe: Green Beans Vinaigrette

Another good hot day recipe.  This one is on Food52 and was submitted by Merrill Stubbs.

Click on the picture to visit the website.

Green Beans Vinaigrette

Photo credit: James Ransom

 

Author Notes: You can use this vinaigrette on virtually any salad or vegetable — and feel free to adjust the quantities to your taste.

Ingredients

  • Salt
  • 1 pound green beans
  • 1 tablespoon red wine vinegar
  • 1 tablespoon sherry vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon honey
  • 5 tablespoons good olive oil

Procedure

  1. Bring a large pot of heavily salted water to a boil over high heat. In the meantime, snap the stem ends off the beans and rinse them under cold water. Fill a bowl with ice water and set it near the sink.
  2. When the water is boiling rapidly, add the beans to the pot. Cook them for a couple minutes, until bright green and just tender. Drain them and quickly transfer them to the bowl of ice water. Stir the beans around a little, and once they’re cool, drain them again. Lay the beans out on a kitchen towel to dry completely. Cut the beans in half, or leave them whole if you prefer.
  3. To make the vinaigrette, combine both the vinegars with the mustard, honey and a few generous pinches of salt in a small bowl. Whisk until smooth. Slowly drizzle in the olive oil, whisking continuously, until the dressing is emulsified. Taste and add more salt or honey if you like. You can also put all of the vinaigrette ingredients in a jar, seal it tightly and shake vigorously to combine — which is what I usually do.
  4. Put the beans in a bowl, add a few tablespoons of the vinaigrette and toss well. Taste and add more dressing if you like before serving. You can store the rest of the vinaigrette in the refrigerator for up to 2 weeks. Any leftover dressed beans will keep in the refrigerator for a few days — as time passes, they absorb more of the vinaigrette and start to sort of half-pickle, which I actually kind of like.

Notes

  • Yield: Serves four to six as a side dish.

–posted by Steven

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