Week 10 Summer 2015 (Fruits & Flowers Week 8)

July 27, 2015

Farm News, Box Contents, Recipes

Dear Farm Members,

Week 10 of our 24-week summer season brings heat, smoke, and an interesting diverse harvest. In addition to harvesting for your box, we will also be gathering the first of the main season onion harvest, white and red onions. We will pull them into crates for a brief ride in the back of the pickup to dry and cure in the barn. Thus far we are solidly in the “year of the onion” at Mountain Bounty. The Walla Walla harvest was prodigious, and despite putting so many in your boxes already, we still have a great pile of those juicy monsters waiting in the barn. Yellow storage onions, the bulk of the onion crop, are still a couple weeks from being ready. While the yellow onion plants have sustained a fair bit of thrips damage, because we planted so many, even a moderate harvest will finalize this season’s onion glory.

A related, and very popular vegetable, the shallot, makes (I think) its very first appearance in Mountain Bounty CSA boxes this week. We have been experimenting with shallots for a couple of years. To describe the shallot I will quote Alice Waters:

“Shallots have a flavor that is more intense than that of sweet onions, and at the same time less hot. This means they can be used more readily raw than onions.”

A little chopped shallot is a great addition to salad dressings, sauces, and just about any savory dish come to think of it!

Thanks for supporting the farm,

John Tecklin

IN YOUR VEGGIE BOXES THIS WEEK

Please note: There are 2 sizes of veggie boxes, so always check that you are picking up the correct size. Both are brown but smaller boxes are narrower and have a sticker that says “SMALL BOX” on them. Regular boxes have a MBF logo sticker. Fruit boxes are white.

Due to the dynamic nature of farming, we sometimes make last-minute decisions to change an item in your box, so this list may be slightly different from what you actually receive.

REGULAR VEGGIE BOX:

  • Lettuce
  • Zucchini
  • Corn
  • Cucumbers
  • Garlic
  • Melon
  • Eggplant- possibly, or if it’s not quite perfect then you’ll get it next week for sure.
  • Green pepper
  • Hot peppers
  • Carrots
  • Tomatoes
  • Bok choy
  • Cilantro
  • Shallots

SMALL VEGGIE BOX:

  • Lettuce
  • Corn
  • Cucumbers
  • Green pepper
  • Garlic
  • Hot pepper
  • Melon
  • Carrots
  • Bok choy
  • Shallots

RECIPES
Just click on the “live” link below each title to open the article in a new browser window. You can also highlight, then copy the address and paste it into the “go-to” address bar of a new window. If you are unfamiliar with this process, please don’t hesitate to give me a call.

23 Chilled Soups To Cool You Down
http://www.buzzfeed.com/deenashanker/these-soups-are-brrrrrrrrrrilliant#.qb67v4qg5
Gazpacho isn’t only for tomatoes! Many summer veggies make delicious chilled soups that come together quickly in a blender: corn, cucumbers, tomatoes, melons, carrots, herbs, shallots, peppers. Make a different one each night of the week from your boxes this week, with a lightly dressed salad on the side.

Chowing Down on Bok Choy! 10 Ways to Love This Asian Green
http://www.thekitchn.com/how-do-you-bok-choy-10-ways-to-love-this-asian-green-ingredient-spotlight-189203

10 Ideas for Eggplant
http://www.thekitchn.com/in-season-now-10-ideas-for-egg-154794


NEWS FROM SUNSET RIDGE FINE FRUITS

This week we will be featuring some delicious Red Head nectarines and Zee Lady peaches from Ferrari Ranch in Linden, Ca. Both are sweet and bursting with flavor. We also have Valley Pearl table grapes from Ken’s Top Notch Produce in Reedley, Ca. These grapes are sweet and have a light champagne flavor to it that we love. We hope you have been enjoying all of your California grown organic fruit this summer! 

Spiced Rice with Nectarines
http://www.foodnetwork.com/recipes/food-network-kitchens/spiced-rice-with-nectarines-recipe.html

Peach Bellini
http://www.foodnetwork.com/recipes/food-network-kitchens/peach-bellini-recipe.html

-The fruit crew at Sunset Ridge
www.gotmandarins.com


NEWS FROM LITTLE BOY FLOWERS

The cooler mornings this past week have been reminiscent of the fall and with August upon us it seems just around the corner. With all the main season plantings finished as of last week, we’ve got our eyes on the spring.  I’ve been going through my notes from last season and pouring over seed and bulb catalogs to make a plan for the overwintered plantings which will be our first flush of flowers in the early spring. This year I’m planning on offering a 6-week spring bulb share from mid Feb-April which will include all the gorgeous early bulbs from anemones and ranunculus to tulips and hyacinths. I’m really excited about this but am needing to get on the planning. John and I have also been scheming on planting nearly 1000 peonies in an effort to diversify our offerings (thinking retirement..). I love peonies!!

Amongst the planning we’re in the thickest harvest time of the season. Zinnias, grasses, celosia, rudbeckia, sunnies, dahlias starting to come out of our ears!!

I’ll be sending a large load down to the wholesaler in Sacramento this week and preparing for a big wedding this weekend but first will be making bouquets for You!!

Have a great week!

Enjoy!
Angie Tomey
www.littleboyflowers.com

~
Mountain Bounty Farm

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Week 9 Summer 2015 (Fruits & Flowers Week 7)

July 20, 2015

Farm News, Box Contents, Recipes

Dear Farm Members,

This week we begin planting your fall broccoli! We will plant it in three waves over the next few weeks so that the harvest will hopefully spread out from early October through mid-November. At least that is the plan. Farming is a good reminder (I seem to be particularly good at forgetting this lesson) that in just about every part of life I don’t know how things are going to turn out. If the broccoli plan works out great we will rejoice! If it’s too hot or pests take over or we run out of water, well then we will rely on the many other crops that are bound to work out…Hopefully!

Fall carrots are already sprouting, and soon we will plant more kale and chard as well. We need to get these crops in the ground now, even though it’s hot here and they don’t love it, because after early August, it will be too late to plant anything besides quicker crops like spinach, lettuce, and radishes.

Coming back to the present and “summer” crops, the main season tomatoes are lagging a little, so you will probably see a temporary dip in your weekly tomatoes as the early planting wanes and before the main season crop comes on. Eggplant and the first green peppers are getting ready and should be in your boxes next week. Melons are about to go crazy, so you can look forward to at least 4-6 weeks of melons starting with the first few samples in the regular boxes this week. Corn is lining up nicely so it should be in the boxes regularly for the next couple months.

We continue to carefully meter our water use and conserve the supplies we have. The next 2 ½ months will test our abilities to adapt and scrap our way through this. Luckily, we have many years of experience scrapping our way through various farming challenges!

Enjoy those summer cucumber tomato basil salads,
John Tecklin

IN YOUR VEGGIE BOXES THIS WEEK

Please note: There are 2 sizes of veggie boxes, so always check that you are picking up the correct size. Both are brown but smaller boxes are narrower and have a sticker that says “SMALL BOX” on them. Regular boxes have a MBF logo sticker. Fruit boxes are white.

Due to the dynamic nature of farming, this list may be slightly different from what you actually receive.

REGULAR VEGGIE BOX:

  • Lettuce
  • Carrots
  • Tomatoes
  • Cucumbers
  • Corn
  • Basil
  • Walla Walla onions
  • Garlic
  • Zucchini
  • Celery – Note that due to our growing conditions (terroir!) our celery is more strongly flavored than the stuff in the stores. It’s wonderful for soups, stews and stir-frys, but we still like it for Ants on a Log too.
  • Melon

SMALL VEGGIE BOX:

  • Lettuce
  • Carrots
  • Tomatoes
  • Cucumbers
  • Corn
  • Walla Walla onion
  • Garlic
  • Celery – see note above.
  • Basil

RECIPES

Mexican Grilled Corn
http://www.seriouseats.com/recipes/2013/07/mexican-street-corn-elotes-recipe.html

Walla Walla Onion Rings
http://www.lifesambrosia.com/2009/08/buttermilk-walla-walla-onion-rings-recipe.html

Ideas for Celery
http://www.thekitchn.com/10-ways-to-use-up-leftover-celery-tips-from-the-kitchn-211994


NEWS FROM SUNSET RIDGE FINE FRUITS

This week in your box we are featuring some Valley Pearl organic table grapes from Ken’s Top Notch Produce in Reedley, Ca. We also have organic Zee Lady peaches and Red Head nectarines from Ferrari Ranch located in Linden, Ca. Remember, it’s best to leave harder fruit out on the counter to ripen for a day or two max and then  immediately put somewhere cooler. Nectarines and peaches also freeze very well for smoothies all year long.

RECIPES

10 Peach Smoothies
http://www.womenshealthmag.com/nutrition/peach-smoothies

Grape, Celery & Blue Cheese Salad w/ Toasted Walnuts
http://www.thekitchn.com/grape-celery-bl-12881

Enjoy,
-The fruit crew at Sunset Ridge
www.gotmandarins.com


NEWS FROM LITTLE BOY FLOWERS

The summer is just flying by. It’s hard to believe it’s almost August. I feel like we’ve all been in survival mode around here just holding our breath, hoping we can survive the drought and fire season. On the farm we’ve been implementing various water conservation techniques such as mulching, drip irrigating things that would prefer overhead, and cutting some of the plantings of the ultra thirsty crops. So far we have noticed that our well output has diminished but not too much yet. We’re crossing our fingers, hoping we can squeek by until the big winter rains come. Let’s pray that they are big this year but no flooding, please. With El Nino in mind, I’m planning my overwintered fields to be in the most well-drained parts of the farm. 

This week we’ll be planting our last block of flowers for fall harvest, staking the dahlias and the mums who tend to fall over and, of course, weeding. In your bouquets today you’ll see more outrageous queen red-lime zinnias. These have become my absolute favorite and I planted 3 x as much as I grew last year. We’re also picking dill, feathertop grass and explosion grass, celosia, a few gladiolus and a few dahlias.

Enjoy!
Angie Tomey
www.littleboyflowers.com

~
Mountain Bounty Farm

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Week 8 Summer 2015 (Fruits & Flowers Week 6)

July 13, 2015

I want to thank you all so much for being members of our CSA program. As you know, your subscription is an investment in our costs to grow your food for the season, and we rely on your support to get through the harvest. Mountain Bounty Farm, Sunset Ridge Fruits, and Little Boy Flowers are small, family-run businesses who are deeply committed to bringing you the best organic produce possible. I applaud your commitment to sustainability and local economy, and for standing with us through good times and hard times both. Our recent organic certification has affected the fruit share, and Greg is working hard to connect with new growers because some of our best producers weren’t eligible for labeling (due to logistics and economics, never practice– we’ve always had sustainably grown fruit and veggies). Thanks for bearing with the change, and trusting us to bring the best produce possible to your family’s table.

~Mielle, CSA Manager

Farm News, Box Contents, Recipes

Dear Farm Members,

Thank you all for the supportive emails about our farm land situation, and thank you for the pledges of financial support! I am thrilled and humbled that so many of you had so many nice things to say about the farm. I still don’t have any solid news to share, but within a week or two I hope to have some news. For those of you who missed last week’s newsletter and are wondering what I’m talking about, you can read it on our website under the headings “Post Categories” and “Summer Newsletters.”

As we get into sweet corn season, I’d like to do my yearly spiel about the worms in the corn. The Helicoverpa Zea moth is lively little creature that seems to be able to lay eggs on just about every ear of corn in our fields. Those eggs hatch into caterpillars that crawl down the corn silk into the tip of the ear and start making a mess. Another kind of caterpillar tunnels into the side of some of the ears.  For years, we invested tremendous time and money trying to control these caterpillars using a very laborious organic method. Unfortunately, despite our best efforts, it rarely worked. So we gave up trying to stop them.

Every year we get large numbers of complaints about worms and other damage to the corn. Last year, we experimented with cutting the tips off of most of the corn, which seemed to make most people happier. We will continue to do that again this year. However, sometimes the worms come in from the side of the ear and damage an area in the middle of the ear. So, there will be imperfections on your sweet corn. I encourage everyone to look at the bright sides of this situation:

  1. Despite those darn caterpillars, usually 90% of the ear is fine and delicious. If any part of the ear seems bad to you, please just cut it off with a sharp knife and proceed to enjoy the rest.
  2. Organic sweet corn is a big-time treat. Most CSA’s don’t grow it because it takes a lot of space to grow (and is thus less profitable for the farmer) and because of the worm issue.
  3. We love sweet corn and we know that you do too, that’s why we grow a lot of it!

Happy summer,
John Tecklin

IN YOUR VEGGIE BOXES THIS WEEK

Due to the dynamic nature of farming, we sometimes make last-minute decisions to change an item in your box, so this list may be slightly different from what you actually receive.

Please note: There are 2 sizes of veggie boxes, so always check that you are picking up the correct size. Both are brown but smaller boxes are narrower and have a sticker that says “SMALL BOX” on them. Regular boxes have a MBF logo sticker. Fruit boxes are white.

REGULAR VEGGIE BOX:

  • Lettuce
  • Scallions
  • Tomatoes
  • Zucchini
  • Cucumbers
  • Beets
  • Corn
  • Rainbow chard
  • Cherry tomatoes
  • Carrots

SMALL VEGGIE BOX:

  • Lettuce
  • Scallions
  • Tomatoes
  • Cucumbers
  • Beets
  • Corn
  • Carrots

RECIPES

Info on Chioggia Beets + Recipes
http://communitytable.parade.com/232768/linzlowe/what-the-heck-is-a-chioggia-beet/

Swiss Chard Wrapped Salmon
http://wellnessmama.com/5023/chard-wrapped-salmon/

Quick Pickle Cucumbers with Rice Vinegar
http://www.seriouseats.com/recipes/2013/10/quick-pickled-cucumbers-rice-vinegar-recipe.html


NEWS FROM SUNSET RIDGE FINE FRUITS

This week we are featuring yellow peaches, white nectarines, and pluots again. We have been loving the quality of Ferrari Ranch’s diamond princess yellow peaches and hope you have been too. Chopped peaches on cereal is one of our personal breakfast favorites! These arctic jay nectarines also dry well and taste great. Here’s a recipe for a crisp you can make with the fruit this week:

Nectarine-and-Plum Crisp with Oatmeal Streusel
http://www.foodandwine.com/recipes/nectarine-and-plum-crisp-with-oatmeal-streusel

Hope you all have a great week!
~The fruit crew at Sunset Ridge
www.gotmandarins.com


NEWS FROM LITTLE BOY FLOWERS

The past few weeks have been such a scurry to get all the planting and seeding done before the window closes. With our limited space it was a real struggle to figure out where everything would go, especially since I planted twice as many dahlias this year as I have in the past. The dahlias are growing well and should start producing blooms for you in the next couple of weeks. My favorite varieties are the ball types which seem to hold up best (dahlias are not the best keepers), and I also grow some big dinnerplates for event work- Cafe au Lait is a favorite of all of the brides these days.

My love for dahlias is not lost on the fact that they are a total pain in the butt to grow. Firstly, you have to dig and store them in a frost- free, not too damp environment. This can be super challenging and year after year I’ve consistently lost maybe half of my tubers to rot in storage. I’m getting better at this now and have realized you just need to check them every few weeks and remove the infected ones before they spread. If you have a home garden and super well drained soil, you may be able to leave yours in the ground over winter. This, however, makes your tubers more prone to rotting in the soil and to gophers, who love them. Digging them and storing them also allows you to divide the tubers and multiply your number of plants. You can find some good tutorials of how to propagate tubers online. Anyhow, all this plus staking and then digging them after they die back naturally from frost, which is usually a super mucky, cold job, makes dahlia growing  a labor of love. Their incredible, succulent, textured blooms make it all worthwhile. Yay, dahlias!

This week you won’t have any dahlias quite yet (Sorry, to get you all excited), you will be seeing lots more gorgeous zinnias. A new variety for me is the uproar rose which is a gorgeous rose-pink color, also white cosmos, perhaps some gladiolus (though the gophers devoured my first planting, Yikes!), purple basil, feverfew and some other goodies.

Thanks for supporting our flower adventures! Hope you’re enjoying the flowers.

— Angie Tomey
www.littleboyflowers.com

 

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Week 7 Summer 2015 (Fruits & Flowers Week 5)

July 7, 2015

Farm News, Box Contents, Recipes

HELP SAVE THE FARM!

Dear Farm Members,

As many of you know, most of the land we farm is leased. This is because the economic realities of farming make buying land very difficult and because land that is suitable for farming is quite rare in our area.  Over the years, as we moved from one spot to the next every few years, I have semi- jokingly called our approach “guerilla farming.” Basically, the idea has been, if we can’t have the ideal farm location, we might as well do the best we can. That started to change in 2010, when we finally secured a lease on the Birchville Road fields. In the last five years these fields have become the jewel of the neighborhood and have enabled us to take the farm to a very high level.

For the past two months I have been engaged in a stressful dance with the owners of those fields. Since their family patriarch, and our dear friend, Howard Miser, passed away in February, his heirs want to sell the property, which is both a threat and an opportunity for us. We have a lease agreement that lasts through 2020, but they are now citing a technicality to try to invalidate our lease. So I have been working with lawyers, bankers, and realtors to both try to preserve our lease and, possibly, purchase the property. The importance of the Birchville fields to the farm is hard to overstate. Simply, these fields represent the best three quarters of the land we are cultivating. We have also invested heavily in improving the land, because that is a big part of our mission as a farm and based on the perceived security of the lease.

There has been, and continues to be, so much uncertainty in this process that I have been reluctant to share what is going on. However, at the urging of some friends, I am now asking for your help. If we are able to come to an agreement with the owners, it will be for an amount that is difficult for us to afford alone. I would like to ask you all to consider investing in the farm. The gap between what we can afford, including what banks will loan us, and what the cost of the property will be, is likely going to be as much as $100,000. This may sound like a lot, but given what the farm offers to the community, maybe it is achievable. For example, if all 600 Mountain Bounty subscribers contributed $166 each, that would do it! Of course not everyone can contribute, and some can invest substantially more.

In addition to helping support us by buying a share of the produce, why should you invest further in the farm? In recent years there has been a tremendous increase in interest in local food and a proliferation of small local farms.  Mountain Bounty has been a leader in this movement and indeed many of the other local farmers got their start working here. Despite the many challenges inherent in starting and surviving as a farm, we have tenaciously held on and steadily grown over the past 18 years. Due to the bounty and quality made possible by the Birchville fields, we are now producing perhaps more than all the other local farms combined. So investing in Mountain Bounty is a strong investment in preserving our local food supply. If we were to lose these fields it would be a blow to us and our crew, but also a big blow to local food security.

Creating a strong and thriving Community Supported Agriculture farm has been my dream for a long time. I am proud of our successes and especially proud that we have been able to produce so much good food so consistently, while at the same time supporting the numerous families that now make up the farm crew. Please help us preserve this success so that we can continue to serve you with abundant good food for a long time to come.

In future newsletters I will let you know how the negotiations play out and if we are able to move forward, I will be making a more specific appeal for help. So until then, please enjoy the food, and hold us in your hearts.

Thanks for your support,
John Tecklin

IN YOUR VEGGIE BOXES THIS WEEK

Due to the dynamic nature of farming, we sometimes make last-minute decisions to change an item in your box, so this list may be slightly different from what you actually receive.

Please note: There are 2 sizes of veggie boxes, so always check that you are picking up the correct size. Both are brown but smaller boxes are narrower and have a sticker that says “SMALL BOX” on them. Regular boxes have a MBF logo sticker. Fruit boxes are white.

REGULAR BOX:

  • Lettuce
  • Green beans
  • Corn!  — This will be a lighter first harvest, don’t worry there is lots more to come!
  • Cucumbers
  • Garlic
  • Sungold cherry tomatoes
  • Basil
  • Cilantro
  • Zucchini
  • Carrots
  • Walla Walla onion
  • Early red tomatoes

SMALL BOX:

  • Lettuce
  • Corn! — This will be a lighter first harvest, don’t worry there is lots more to come!
  • Cucumbers
  • Garlic
  • Sungold cherry tomatoes
  • Basil
  • Carrots
  • Early red tomatoes

RECIPES

CILANTRO BASIL PESTO PASTA
http://www.veganfamilyrecipes.com/2014/11/cilantro-basil-pesto-pasta.html
This would also be great with all basil replacing the cilantro, perhaps skip the ginger.

TOMATO SALAD WITH CORN, SUMMER SQUASH AND ROASTED ONIONS
http://food52.com/recipes/23677-tomato-salad-with-corn-summer-squash-and-roasted-onions
Small-box members, try this with your cucumber in place of the squash!


NEWS FROM SUNSET RIDGE FINE FRUITS

Hope everyone had a great holiday weekend! For week 5 we have Arctic Jay white nectarines and Diamond Princess yellow peaches from Ferrari Ranch in Linden, Ca. We also have Dapple Fire pluots from Wild River Marketing in Marysville, Ca.

Now that we are getting into July, white peaches should be coming shortly! So enjoy the yellow peaches while they last. Firmer fruit will soften on your counter top in a few days. If you choose to refrigerate softer fruit to make it last longer, know that refrigeration damages the texture and flavor of stonefruits (peaches and nectarines).  Eating all the fruit at its optimal stage is a delicate balance. We usually prefer to leave it all unrefrigerated and accept that a couple pieces might need to end up in a smoothie. Enjoy!

~The fruit crew at Sunset Ridge
www.gotmandarins.com


NEWS FROM LITTLE BOY FLOWERS

I just returned from a fabulous flower filled weekend in Carmel where I was working for one of my mentors, Kate Holt, of Flowerwild. For the wedding we worked for 4 days putting together the most outrageous floral designs filled with garden roses, peonies and lots of foraged greens from the roadsides. The end result was an event full of lush, wild looking arrangements that blended in well with the old barn and courtyard.

Back on the farm this morning I was feeling super grateful to be connected in a much deeper way with the flowers I work with. The floral industry, though full of beauty, is also very reliant on chemicals, loads of fossil fuels and results in a disconnect between most growers and designers.

Though my flowers might not be as sexy as peonies and garden roses ( both of which I do grow but are already past their season) the flowers I grow are all mindfully grown and harvested by people who love the work.

Today we harvested purple basil, Didiscus, zinnias, sunnies, feverfew, dianthus and celosia. Enjoy!

A few tips for keeping your flowers fresh: Keep changing your water every few days so your flowers stay fresh. Some flowers are shorter lived than others so also remember to pull the ones out that expire before the others.

— Angie Tomey
www.littleboyflowers.com

 

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Week 6 Summer 2015 (Fruits & Flowers Week 4)

June 30, 2015

Farm News, Box Contents, Recipes

Dear Farm Members,

What to report this week? It’s very hot and dusty, and the crew is working to keep things watered and cope with the challenging conditions. Things are growing so fast in the long hot days! Maybe I’ll have more to say when my brain cools off…

Thanks for all your support,
John Tecklin

IN YOUR BOXES THIS WEEK: 

Things are in a little more flux this week than they have been so please remember that these lists are an approximate prediction of what will be in your boxes – we may have to make some last minute adjustments.

Please note: There are 2 sizes of veggie boxes, so always check that you are picking up the correct size. Both are brown but smaller boxes are narrower and have a sticker that says “SMALL BOX” on them. Fruit boxes are white.

REGULAR VEGGIE BOX:

  • Lettuces
  • Zucchini
  • Green beans
  • Parsley OR dill
  • Carrots
  • Sungold cherry tomatoes!
  • Rainbow chard
  • Walla Walla onion
  • Cucumbers!

SMALL VEGGIE BOX:

  • Lettuce
  • Zucchini
  • Green beans
  • Parsley OR dill
  • Sungold cherry tomatoes!
  • Rainbow chard
  • Walla Walla onion

RECIPES

Buttermilk Ranch Salad Dressing
Salad time! Make a big batch of delicious dressing and enjoy easy salads all week. This one makes use of the fresh herbs in your box this week too, and doubles as a great dip for raw or lightly steamed veggies like green beans, carrots, and cucumbers:
http://www.pbs.org/food/fresh-tastes/buttermilk-ranch-dressing/

Barbecued Walla Walla Onions
We love to eat our Walla Wallas simply BBQ’d with a brush of olive oil and/or balsamic vinegar… here’s a recipe with a scrumptious honey-mustard glaze:
http://www.epicurious.com/recipes/food/views/bbq-onion-steaks-with-honey-mustard-sauce-235354

Chard Stem Hummus
Here’s a hummus-like dip to make use of those chard stems, thanks to member Jacquie Bellon for sharing!
http://food52.com/blog/13337-a-genius-trick-for-lighter-smoother-hummus?utm_source=Sailthru&utm_medium=email&utm_term=4620814&utm_campaign=20150628_hybrid_sunday_digest


NEWS FROM SUNSET RIDGE FINE FRUITS

This week we are featuring Dapple Fire pluots from Wild River Fruit in Yuba City, Ca. They are a family farm of five decades! In addition to these delicious pluots, Wild River grows citrus, kiwi, and plums along the Yuba River. Check them out at wildriverfruit.com, they have great culinary uses for plots.

We also have some very sweet white nectarines called Arctic Jay and Sierra Rich yellow peaches from Ferrari Ranch in Linden, Ca. A lot of this fruit is soft and ready to eat so you may want to keep it in a cool place and eat it right up!

We endeavor to provide a combination of levels of ripeness in your boxes but we apologize if you received overly firm fruit in the last couple of weeks. We work hard to make sure you receive high quality fruit but please let Mielle know if you are ever anything less than satisfied with the produce you receive.

Have a great week!
-The crew at Sunset Ridge Fine Fruits
www.gotmandarins.com


NEWS FROM LITTLE BOY FLOWERS

The fields are filling up with blooms and the weeds are going crazy. Our first block of early spring flowers are getting mowed down this week and the late fall block of flowers are getting seeded in the greenhouse. Additionally,  we’ve got a long list of tasks ahead of us: big field planting, wholesale orders to fill, wedding orders, staking dahlias, and of course the watering and weeding. Since I work only 3-4 days a week my work days are pretty jam packed. Thank goodness I have a few great helpers this year. Since we have 3 different sites, it can be a bit of a nightmare to manage all the tasks. Harvests always happen first thing in the morning and all the flowers get brought to our home site where my cooler and flower studio are. After harvesting, we prioritize from our list and launch into the rest of the work. Though we work hard and fast, we still enjoy lots of great conversation while working in the field together. Farm therapy, I like to call it.

In your bouquets today you will have bupleurum, zinnias, purple millet, dianthus, the last snapdragons, rudbeckia and crocosmia and maybe some more surprises…

Have a great week!
-Angie Tomey
www.littleboyflowers.com

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Week 5 Summer 2015 (Fruits & Flowers Week 3)

June 22, 2015

Farm News, Box Contents, Recipes

Dear Farm Members,

Happy Solstice everyone! Every year at this time I marvel at the amazingly long days and the intensity that the height of summer brings to the farm. So many weeds, so much harvesting! And while spring plantings are finished, we are now on to fall. Even as one season peaks, we must prepare for the next. In the last couple weeks the crew seeded the bulk of the fall brassica family (broccoli, cabbage, and cauliflower) into planting trays where they will grow in a semi-shady spot near our greenhouse until ready to transplant. And we are now in the time window for field seeding of carrots and beets for fall. We will do these seedings until mid-July and then start transplanting the fall brassicas, which need to all be in the ground by early August. All this before tomatoes have started to produce much! We may have enough Sungold cherry tomatoes and a few early reds to start harvesting for your boxes next week, with many more to come soon. Green beans are also starting next week. And the first corn will be ready in a couple of weeks.  Summer is so busy, dusty, and hot here that it can be hard to enjoy. I am trying to relish the early morning and evening hours when things are cooler and quieter. And of course all the amazing food and wonderful people that have gathered around the farm.

With thanks,
John Tecklin

Billy moving lettuce to the barn where it will be washed and put in the cooler.

Billy moving lettuce to the barn where it will be washed and put in the cooler.

 

The 2015 Mountain Bounty crew.

It’s a little bit like herding cats, but we got everyone in one place — the 2015 Mountain Bounty crew.

IN YOUR BOXES THIS WEEK 

Due to the dynamic nature of farming, we sometimes make last-minute decisions to change an item in your box, so this list may be slightly different from what you actually receive.

Please note: There are 2 sizes of veggie boxes, so always check that you are picking up the correct size. Both are brown but smaller boxes are narrower and have a sticker that says “SMALL BOX” on them. Regular boxes have a MBF logo sticker. Fruit boxes are white.

REGULAR VEGGIE BOX:

  • Lettuce
  • Zucchini
  • Broccoli
  • Beets
  • Carrots
  • Arugula
  • Cilantro
  • Walla Walla onions
  • Garlic
  • Cabbage
  • Dino Kale

SMALL VEGGIE BOX:

  • Lettuce
  • Broccoli
  • Beets
  • Carrots
  • Walla Walla onions
  • Garlic
  • Cabbage
  • Dino Kale

RECIPES

Beet & Goat Cheese Arugula Salad
http://www.foodnetwork.com/recipes/giada-de-laurentiis/beet-and-goat-cheese-arugula-salad-recipe.html

Chicken and Cabbage Tacos with Cilantro Cream
(Substitute our smooth green cabbage for red cabbage)
http://www.foodandwine.com/recipes/september-2007-chicken-and-cabbage-tacos-with-cilantro-cream

Thai Peanut Zucchini Noodles
http://www.scalingbackblog.com/savory-bites/thai-peanut-zucchini-noodles/


NEWS FROM SUNSET RIDGE FINE FRUITS

This week we are featuring a variety of fruit from D.E. Boldt, located in the town of Parlier. This small organic farm has stayed within the family since 1912 and is now run by David and Dorothy Boldt with the help of their three sons. They are a CCOF certified grower whose priority it is to make the smallest possible impact on the environment.

First we have Bright Princess peaches, a late ripening variety of yellow peach that has great flavor. We also have Hiromi Red plums, a delicious red flesh fruit that is packed with health promoting vitamins and minerals. Lastly we have our first round of nectarines, called Grand Bright Yellow. Chop up a little bit of each to make a wonderful fruit salad!

Each week our goal is to find the highest quality fruit for you and your family. It is important to us not only to find growers who are organic, but those who are sustainable as well. We hope you enjoy this weeks’ bounty of California grown organic fruit!

~The fruit crew at Sunset Ridge
www.gotmandarins.com


NEWS FROM LITTLE BOY FLOWERS

Happy Summer Solstice! The longest day of the year has come and gone and slowly but surely the days will get shorter and shorter. Yay! I’m over the hump. Well, almost. The next four weeks are critical for me to get all the rest of my seeding and plantings done before the days get too short for the crops to mature. I’ll also start the seeding of all of my overwintered biennials like delphiniums, dianthus and foxgloves which will get put out in the field in September.

The fields are brimming with flowers. The early spring crops are on their way out but all the main season flowers are happy and coming into bloom. My first round of sunflowers is opening up as are my zinnias, cosmos, bells of ireland, various grasses and snapdragons.

After our morning harvest today we will be planting the 4the round of sunflowers into the field. We usually plant between 8 and 10 rounds of sunflowers, each 2 weeks apart from each other. My favorite sunflowers to use are the Pro Cut gold but I also grow the Starburst lemon yellow and panache varieties. You’ll be seeing the Pro Cut gold sunflowers in your bouquets today.

That’s all for now, have a great week and enjoy the bright colors of summer!

A few tips for keeping your flowers fresh:
Keep changing your water every few days so your flowers stay fresh. Some flowers are shorter lived than others so also remember to pull the ones out that expire before the others.

Angie Tomey
www.littleboyflowers.com

 

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Week 4 Summer 2015 (Fruits & Flowers Week 2)

June 16, 2015

Farm News, Box Contents, Recipes

Dear Farm Members,
This week a couple of crops deserve special mention: Broccoli and Walla Walla onions. You may have noticed a very generous helping of broccoli in your boxes last week. That is the CSA principle in action: your share of the harvest. Probably due to the sudden heat after a long cool period, the last three of our four spring successions of broccoli have come on strong and closer together than we might wish. We have so much beautiful broccoli right now and so now’s the time to revel in it! Broccoli can be a challenging crop to grow in our climate since it prefers steady cool temperatures. There is a reason why most of this country’s broccoli is grown near Monterey Bay where high temperatures rarely get above the 70’s. In fact, very few farmers in the central valley or foothills grow broccoli at all. But we have a strong affinity for broccoli, and we also know that it is a very popular “staple” vegetable, so we’ve worked hard to find varieties that can handle our climate and figured out how to grow it well. There will be more big harvests this week and then next week will likely be the last of it until fall.

This week we begin harvesting Walla Walla sweet onions. As I mentioned in an earlier newsletter, I’m pretty excited by these onions. They were seeded last September, transplanted in February, and are now large and juicy. They are so mild you can eat them raw. Recently we have been enjoying some of the earlier ones sliced, coated in olive oil, and grilled. A very good addition to a burger or tacos. I have also been known to make deep fried onion rings with them as a special treat. We went big on the Walla Walla planting and they are fat, so you can look forward to them in your boxes for the next couple of months. Walla Wallas only store for a short time because they are so soft and succulent and you rarely see them in stores because they don’t ship very well. You will notice that the first couple of weeks you receive them they will be especially tender and then as they dry a little in our barn they will start to get slightly more pungent and more like a “normal” onion you would find in the store. Who knew that the humble onion could be so beloved?

A quick note about the regular vs new small boxes: When you examine the lists of their contents, some weeks the small box will have fewer items, and some weeks it will have a similar number of items, but smaller quantities. Please rest assured that we are designing the contents of the boxes very carefully with the following goals in mind. We want the regular box to continue to be our standard generous box and the new small box to serve the needs of those who need a bit less. The small box will be about 2/3 the size of the regular box.

Thanks for your support,
John Tecklin

IN YOUR BOXES THIS WEEK

Due to the dynamic nature of farming, we sometimes make last-minute decisions to change an item in your box, so this list may be slightly different from what you actually receive.

Please note: There are 2 sizes of veggie boxes, so always check that you are picking up the correct size. Both are brown but smaller boxes are narrower and have a sticker that says “SMALL BOX” on them. Fruit boxes are white.

REGULAR VEGGIE BOX:

  • Lettuces
  • Rainbow Chard
  • Zucchini
  • Basil – check out how to keep it fresh in the recipes below
  • Broccoli
  • Carrots
  • Spinach
  • Walla Walla sweet onions
  • Garlic
  • Yukina Savoy – similar to Tatsoi, a gorgeous dark green Asian stir fry green, but grows more consistently here, and it’s even prettier! Please see recipe below.

SMALL VEGGIE BOX:

  • Lettuce
  • Zucchini
  • Basil
  • Broccoli
  • Carrots
  • Spinach
  • Yukina Savoy – see above
  • Walla Walla onion
  • Garlic

RECIPES

Tatsoi Sauté with Quinoa and Onion
http://www.healthyeating101.com/tatsoi-saute-with-quinoa/
Substitute the Yukina Savoy for Tatsoi (they are almost identical), add more of it than the recipe calls for, since it cooks down so much. Also, I would ignore the red sweet pepper, since those are out of season right now. Perhaps add zucchini instead.

Simple Grilled Broccoli
http://mywholefoodlife.com/2014/03/15/super-simple-roasted-broccoli/

How to keep basil fresh 
http://www.thekitchn.com/the-best-way-to-store-basil-192880

Walla Walla Onion Chutney
Definitely skip the optional food coloring, but otherwise this looks like a great relish.
http://www.harvardcommonpress.com/onion-chutney/

Indian Saag– a delicious recipe to cook up lots of greens.
http://allrecipes.com/recipe/indian-saag/


NEWS FROM SUNSET RIDGE FINE FRUITS

For the second week of summer fruit we have Patterson apricots from Blossom Hill in Patterson, CA. Apricots are low in calories and rich in antioxidants and dietary fiber. They make great apricot bars! http://whiteonricecouple.com/recipes/apricot-bars/

You will also find Vista peaches from Ferrari Farms in Linden, Ca. Remember to eat the softer ones first and allow the firmer fruit to ripen up for a couple days.

For the last variety of fruit, you will be getting a surprise! You will either receive Sweet Heart cherries from Ferrari Farms or Black Splendor plums from D.E. Boldt. Both are sweet, delicious, and grown by excellent farmers!

Enjoy,
-The crew at Sunset Ridge Fine Fruits


NEWS FROM LITTLE BOY FLOWERS

It’s a fast and furious time here on the farm as the weather heats up and everything starts going crazy- weeds, flowers, work. This time of year is when I hit a wall and often ask myself why I do this crazy work. It’s always good to revisit that question and this mayhem this past week has pushed me to do just that.

With a huge wedding this past weekend, the start of my CSA, large wholesale orders to fill and planting, seeding, weeding and watering, I just about lost my marbles. Today I’m feeling more optimistic as I woke at 5 am to start my harvest before the heat settled in. My field was just gorgeous in the morning light with all the textures and colors blending together to create an incredibly complicated and captivating landscape of richness. As I harvested queen anne’s lace, a flock of goldfinches flitted in and out of the plants around me gathering seeds from the swollen umbels. I took a deep breath and felt my uneasiness melt away. This is why I do this work.

Today we’re harvesting gorgeous godetia, an early spring planted flower that is in the Clarkia genus, a relative of the common wildflower called ‘farewell to spring’. We’re also picking a few gorgeous grasses, explosion grass and ruby silk, bells of ireland, the first zinnias of the season (queen red- lime), cosmos, rudbeckia. larkspur and sweet peas.

Enjoy the beauty!
-Angie Tomey

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Week 3 Summer 2015 – First Fruits & Flowers Delivery!

June 9, 2015

Farm News, Box Contents, Recipes

Crew Alex with S15 week3Dear Farm Members,

It looks like summer is finally here this week. I both welcome the heat and dread it. I loved the cool May and now we hear it was the coolest ever recorded. And that was coming after the warmest and driest winter ever. It seems like every few months we are breaking another weather record. Other than head-scratching and optimism, all I can do as a farmer is continue to build adaptability into our systems. We need to be ready for drought, flood, heat and cold. So far our extremely diverse farming model seems to be working: we continue to plant many different successions of many different crops. If we are diligent, a good portion of our crops are always thriving. So far, anyhow!

There was a great turnout at the Sierra Harvest farm potluck at Mountain Bounty last week. Thanks to everyone who made it out, it’s great when folks can come see the reality of the farm. This next Saturday June 13th is the first Nevada City Farmers market. I hope to see you there.

Thanks for all your support,
John Tecklin

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IN YOUR BOXES THIS WEEK

Please note: There are 2 sizes of veggie boxes: small veggie boxes are brown with a “SMALL BOX” sticker, and regular veggie boxes are brown with a MBF logo sticker. Fruit boxes are white. 1 Flower Share = 1 bouquet.

Due to the dynamic nature of farming, this list may be slightly different from what you actually receive.

REGULAR VEGGIE BOX:

  • Lettuce
  • Zucchini
  • Cilantro
  • Garlic
  • Carrots
  • Turnips
  • Dino Kale
  • Napa Cabbage
  • Broccoli
  • Scallions
  • Fennel – we are on a campaign to encourage people to explore the delights of fennel. Check out the easy grilling recipe below, or simply slice thinly into a salad. My kids love to munch it raw or marinated in sweet rice vinegar (come to think of it they’ll eat just about anything in sweet rice vinegar).

SMALL VEGGIE BOX:

  • Lettuce
  • Cilantro
  • Garlic
  • Carrots
  • Dino Kale
  • Broccoli
  • Scallions
  • Fennel

RECIPES

Vegetable Bouillon
From 101 Cookbooks: http://www.101cookbooks.com/archives/homemade-bouillon-recipe.html

Grilled Fennel
http://www.food.com/recipe/grilled-fennel-on-the-bbq-anise-in-french-247703

Spicy Napa Cabbage Slaw with Cilantro Dressing
http://www.epicurious.com/recipes/food/views/spicy-napa-cabbage-slaw-with-cilantro-dressing-243168

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NEWS FROM OUR FRIENDS AT SUNSET RIDGE FINE FRUITS

Sunset Ridge is coming out! We are proud to announce that we are officially certified organic and now go by the name Sunset Ridge Fine Fruits! Over the last few years we began planting different varieties of citrus as well as many varieties of plum, apple, and pear which led us to the decision to expand our company name.

With the not-so-cold winter and lack of rainfall, many cherry growers experienced early harvest paired with low yields this year. After searching all over the valley and foothills, we finally found regional organic cherries for you this week. These cherries are called Lapin Verde and come from Ferrari Ranch in Linden, Ca. They are sweet and delicious and we hope the season will last until next week.

We also have organic Patterson apricots from Blossom Hill in Patterson, Ca. We have been buying from this farm for years and love the fruit. Lastly, we have Sweet Scarlet peaches- a sub acid yellow peach that is bursting with flavor. These peaches are from an organic family farm called Feather River in Yuba City, Ca.

Enjoy!
-The crew at Sunset Ridge

~
Mountain Bounty Farm
14579 Blind Shady Road, Nevada City, CA 95959
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Week 2 Summer 2015

June 1, 2015

Farm News, Box Contents, Recipes

crew harvesting spinachIN YOUR BOXES THIS WEEK

Due to the dynamic nature of farming, we sometimes make last-minute decisions to change an item in your box, so this list may be slightly different from what you actually receive.

Please note: There are 2 sizes of veggie boxes, so please make sure you are picking up the correct size. Smaller boxes are narrower and have a sticker that says “SMALL BOX” on them.

REGULAR VEGGIE BOX:

  • Lettuce
  • Beets
  • Dill
  • Zucchini
  • Red Russsian Kale
  • Sugar snap peas
  • Bok choy
  • Savoy (ruffled) cabbage
  • Radishes
  • Carrots
  • Spinach

SMALL VEGGIE BOX:

  • Lettuce
  • Beets
  • Spinach
  • Red Russian Kale
  • Radishes
  • Savoy (ruffled) cabbage
  • Carrots
  • Zucchini

RECIPES

Radish + Butter Sandwiches
http://cooking.nytimes.com/recipes/1017323-radish-sandwiches-with-butter-and-salt

2 servings:

1/2 baguette
6 tablespoons (3/4 stick) unsalted butter, room temperature
1 teaspoon flaky sea salt, like Maldon
1 bunch radishes, washed, trimmed and thinly sliced
1 small handful arugula
1/2 teaspoon finely minced fresh garden herbs, like chives or tarragon

Slice the baguette lengthwise and then crosswise, creating four quarters. Spread butter on the tops and bottoms of each quarter and sprinkle with salt. Pile sliced radishes onto the bottoms, then lay the arugula on top of them and sprinkle with the herbs. Top the sandwiches and press them down firmly.
Serve as is, cut into small sandwiches for hors d’oeuvres, or wrap for lunch.

Toasted Quinoa Saute with Lemony Cabbage and Dill
http://www.marthastewart.com/962202/toasted-quinoa-saute-lemony-cabbage-and-dill
4 servings:

1 1/2 cups water
1/2 cup red quinoa, rinsed well
Coarse salt and freshly ground pepper
4 tablespoons extra-virgin olive oil, divided
1/2 head Savoy cabbage (about 1 pound), cored and thinly sliced lengthwise, divided
1 can (15 ounces) chickpeas, drained and rinsed
3 ounces pitted large green olives, such as Castelvetrano or Cerignola, halved (about 3/4 cup)
1 lemon, zested and juiced
1/2 cup coarsely chopped fresh dill
Low-fat Greek yogurt or sour cream, for serving (optional)

Bring water to a boil in a medium pot over medium-high heat. Stir in quinoa and 1/2 teaspoon salt, and return to a boil. Reduce heat to low, cover, and simmer 15 minutes. Uncover, raise heat to high, and cook until water evaporates and quinoa is dry and tender, about 5 minutes (stir frequently to prevent scorching).

Heat 1 1/2 tablespoons oil in a large nonstick skillet over medium-high heat. Add half the cabbage and 1/2 teaspoon salt, and cook, stirring occasionally, until tender and golden brown in places, about 8 minutes. Transfer to a bowl. Repeat with 1 1/2 tablespoons oil, 1/2 teaspoon salt, and remaining cabbage.

Add remaining tablespoon oil to skillet. Return sauteed cabbage to skillet, add quinoa, and raise heat to high. Cook, stirring occasionally, until quinoa is toasted and crisp, about 8 minutes. Remove from heat. Add chickpeas, olives, and lemon zest and juice, and toss to combine. Season with salt and pepper. Stir in dill, and serve with yogurt.

Steamed or Roasted Beets with Beet Greens & Tahini
http://cooking.nytimes.com/recipes/1016819-steamed-or-roasted-beets-and-beet-greens-with-tahini-sauce
4 generous servings:

1 bunch medium or large beets (3 to 4)
1 large bunch or 2 smaller bunchesbeet greens (about 3/4 pound)
Salt to taste
1 plump garlic clove, cut in half, green shoot removed
¼ cup sesame tahini
2 to 4 tablespoons fresh lemon juice, to taste
2 to 4 tablespoons chopped flat-leaf parsley

Cut greens away from beets, leaving about 1/4 inch of stems. Scrub beets with vegetable brush. Choose a cooking method:

  • To steam beets, place in a steamer above 2 inches water. Bring to a boil over high heat and cover. Turn down heat to medium. Steam small and medium beets for 30 minutes and large beets for 40 minutes, until you can pierce the beet to the middle with a knife or skewer. Remove from heat and allow to cool.
  • To roast, preheat oven to 425ºF and place beets in a baking dish (or lidded ovenproof casserole). Add 1/4 inch water to the dish. Cover tightly. Place in the oven and roast small beets (3 ounces or less) for 30 to 40 minutes, medium beets (4 to 6 ounces) 40 to 45 minutes, and large beets (8 ounces) 50 to 60 minutes, until they are easily penetrated with the tip of a knife. Remove from the oven and allow to cool in the covered baking dish.

When beets have cooled, cut away ends and slip off skins. Slice in rounds or cut into wedges or half-moons.

Choose a cooking method for the greens:

  • To blanch greens, add to salted boiling water for about 1 minute, just until they wilt. Transfer to a bowl of cold water, then drain and squeeze out excess moisture, taking up the greens by the handful.
  • To steam, place in steamer for 2 minutes, using tongs to flip the greens over top to bottom halfway through, until wilted.

Rinse cooked greens with cold water, squeeze out excess water and chop coarsely.

To make sauce, purée garlic cloves with a generous pinch of salt in a mortar and pestle, or put through a garlic press. Transfer to a bowl or measuring cup and whisk in sesame tahini. Whisk in lemon juice, beginning with smaller amount. The mix will stiffen up. Gradually whisk in up to 1/4 cup water, until sauce has consistency of thick cream or runny yogurt. Taste and adjust salt and lemon juice.

Line a platter with the beet greens and arrange beets on top and around greens. Drizzle on tahini sauce, sprinkle with parsley and serve.

Advance preparation: Steamed or roasted beets and blanched or steamed greens will keep for 3 or 4 days in the refrigerator. Keep separately in covered bowls. Do not dress until just before serving as the tahini sauce will stiffen up over time.

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Week 1 Summer 2015- starting up!

May 26, 2015

 

Farm News, Box Contents, Recipes

07_littlegemDear Farm Members,

Welcome to the 2015 Mountain Bounty Farm summer season, our 18th summer of farming here in the Sierra Foothills. Thank you for joining with us again in this cooperative food adventure we call Community Supported Agriculture. Things are looking great in the fields, and I encourage everyone to drive by our Birchville Road site and take a walk around. Come admire the long rows of brilliantly colored greens and tomatoes already head high and bursting out of the hoophouses! We have another stellar crew this year, with many familiar faces from the past.

Once again I am humbled and grateful to be a part of such a great working team.  One new thing we are excited about right now is designing the new smaller CSA boxes, which presents a fun challenge. I’m also getting excited about the overwintered Walla Walla onions, which are abundant and starting to make bulbs. Our main season onions are also looking great. Last year we got many requests for more onions and that was just the excuse I needed to go big on the plantings. I am, I admit, a little obsessive and weird about Onions (along with a few other veggies…). Onions are such a common food that they can almost be overlooked. And watching them grow, they take forever. Maybe the difficulties and patience required to grow them make them seem so special and valuable. And onions are so important to every meal!

I’m looking forward to a great season and serving you all up more of the best produce possible.

Thanks for your support,
John Tecklin


IN YOUR BOXES THIS WEEK 

Please note: There are now two veggie box sizes, so please make sure you are picking up the correct size box. 

The regular boxes are the same as we have used in the past, the new smaller boxes are narrower and have a sticker that says “SMALL BOX” on them!

Each week in the newsletter we will post this list of what is in boxes, however, sometimes due to the amazing and dynamic nature of farming, we will make last minute decisions to change the makeup of the boxes.

Fruits and Flower shares start in 2 weeks, on June 11.

REGULAR VEGGIE BOX:
  • Sugar snap peas – Enjoy these laborious-to-pick treats! Eat the whole thing in the shell! They can be eaten raw or cooked and are delicious either way.
  • Scallions
  • Zucchini
  • Carrots
  • Lettuce
  • Lacinato aka Dino Kale
  • Rainbow chard
  • Salad turnips – we love these raw, sliced and marinated in sweet rice vinegar for a few minutes, but also check out the recipe below.
  • Baby Bok Choy
  • Cilantro
SMALL VEGGIE BOX:
  • Sugar snap peas
  • Zucchini
  • Carrots
  • Lettuce
  • Lacinato aka Dino Kale
  • Baby bok choy
  • Salad turnips

RECIPES

Farro Salad with Snap Peas:
http://www.doitdelicious.com/recipes/make_it/farro-salad-with-snap-peas-and-parmesan

Japanese Turnips with Miso 
Serves 4, from Gourmet Magazine, 2009

1.5 Tablespoons miso
1.5 Tablespoons unsalted butter, softened, divided
1.5 lbs  Japanese salad turnips (this is the type we grow) with greens
1/2 to 2/3 cups water
1 Tablespoons mirin (Japanese sweet rice wine)

Directions:

  1. Stir together miso and 1 Tablespoon butter.
  2. Coarsely chop leaves. Halve or quarter turnips depending on their size, and put in a 12-inch heavy skillet along with water, mirin, remaining 1/2 tablespoon of butter, and pinch of salt. Bring to a boil over medium-high heat, then boil, covered, 10 minutes.
  3. Add greens by handfuls, turning and stirring and adding more as volume decreases. Cover and cook 1 minute.
  4. Uncover and continue boiling, stirring occasionally, until turnips are tender and liquid is reduced to a glaze. Stir in miso, butter and cook 1 minute.

Chili-Lime Snap Peas:
http://www.realsimple.com/food-recipes/browse-all-recipes/chili-lime-snap-peas

Other tips:
5 Ways to Cook with Bok Choy
http://blog.williams-sonoma.com/5-ways-with-bok-choy/

Mountain Bounty Farm
14579 Blind Shady Road, Nevada City, CA 95959
(530)292-3776
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