Week 14, Summer 2016

August 22, 2016

Farm News, Box Contents, Recipes

IN YOUR VEGGIE BOXES THIS WEEK

Regular Box:

  • Scallions
  • Basil
  • Tomatoes
  • Savana Green Beans
  • Tango Celery
  • Melons – We grow a whole bunch of different varieties all at once so you could get one of several cantaloupe varieties, honeydew, Ananas, Galia, watermelon varieties, canaries, and more!
  • Zucchini
  • Globe and/or Asian Eggplant
  • Jalapeños
  • White Sierra Blanca onion
  • Red Russian Kale

Small box:

  • Scallions
  • Small bunch Basil
  • Tomatoes
  • Savana Green beans
  • Melons – We grow a whole bunch of different varieties all at once so you could get one of several cantaloupe varieties, honeydew, Ananas, Galia, watermelon varieties, canaries, and more!
  • Zucchini
  • Globe and/or Asian Eggplant
  • Small bunch Bright Lights Rainbow Chard

FRUIT SHARE NEWS

This week in your summer fruit CSA we have Bartlett Pears from Steamboat Acres orchards. The Nuerath family have been farming this deep, fertile soil along the Sacramento River in the small town of Courtland for 5 generations. Tim and his son Mike have continued the long-standing tradition of quality fruit.

From Lee Family Farm we have Emerald Beaut plums, Krissy grapes, O’Henry yellow peaches and September Snow White peaches.

So here’s to you health and enjoyment ….
Greg Lewis – Sunset Ridge Fine Fruits
7825 Fox Hill Lane – Newcastle, Ca 95658. Office phone (916)663-9158

FLOWER SHARE NEWS

The quail babies that were born in and amongst the cynnoglossum have fledged and are flying around the field and beyond. The millet that’s going to seed is full of sparrows and goldfinches, stuffing themselves full. It’s a time of transition in our fields as many of the early season crops have gone to seed and are ready to get mowed down. I always do a lot of seed saving so these days I’m walking around with jars, gathering seed heads from my favorite, non-hybrid crops. Some of my favorite crops to save seeds from are the Ammi’s or queen anne’s lace, poppies, scabiosa, cosmos and celosia.

This week we’re harvesting more of our beautiful lisianthus.  This  pink and brown lisianthus which we started from seed in early January was planted in early June. Lisianthus is an incredibly slow growing flower when started from seed but we’ve found it to be well worth the wait. They are extremely long lived, sturdy and gorgeous.

Also in your bouquets you’ll see some of our new crop of zinnias- queen red lime and lime, asters, celosia and dahlias.

Enjoy!!

Angie Tomey

RECIPES

GREEN BEANS
Here’s a few different styles to try out with your abundance of green beans this week:
CELERY and MELON and SCALLIONS
Here’s a refreshing summer recipe:
EGGPLANT
I have two of the most scrumptious recipes for eggplant that I want to share with you here. If you think you don’t like eggplant, try one of these and let me know that you’ve changed your mind!
  • Roasted Garlic Baba Ganoush (from our Week 10 newsletter- lots of great recipes for CELERY that week too!)… I made this dip last week without the roasted garlic (I just used 2 cloves raw) and increased the smoked paprika to 2 Tbl- so delicious for veggie-dipping!
  • Miso-Glazed Japanese Eggplant (also from Piece of My Heart)
    This recipe is awesome with rice or noodles. It will win over even a die-hard eggplant aversion, but the sauce is also great with other vegetables, tofu, and fish:

    Preheat oven to about 400 ̊. Combine in a small bowl:
    2 Tbl miso
    1-2 tsp honey or other syrup
    2 tsp sesame oil
    1 Tbl rice vinegar
    1 Tbl grated fresh ginger
    2 cloves garlic, finely grated
    3 Tbl water
    Pinch red pepper flakes, optionalSet this sauce aside. Combine in a baking dish:
    Japanese eggplants, cut into large diagonal chunks or sliced in half lengthwise
    Olive oil, to coat
    1⁄4 tsp salt
    Roast for about 25 minutes, then cover in sauce (above) and return to oven for 5-8 minutes more. Garnish with sliced scallions.

    ~
    Mountain Bounty Farm
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Week 13, Summer 2016

August 15, 2016

Farm News, Box Contents, Recipes

Dear Farm Members,

There is a lot of talk in the farm community about the threat to CSAs from the recent rise of food delivery services and produce aggregators like food hubs. Check out this link to a NY Times article and these others too: Local Harvest and Small Farm Central. The increased consumer choice that these services offer should not be confused with the benefits of a real life CSA.

CSA, Community Supported Agriculture, is the somewhat awkward acronym that defines what we do here at Mountain Bounty. The purpose of a CSA is to create a direct connection between and farm and a community. From my start in farming, CSA has been my main motivating purpose. By working directly with the people we serve, we are able to grow great food for our community AND sidestep some of the nastiest elements of the global market. Market forces make farmers fight each other for a few more cents a pound for our produce. The market is what causes farmers to abuse their employees, use up the land, and produce food that looks good and transports well, but lacks taste, nutrition and soul. Market forces, which can be summed up as a great collective desire to pay as little as possible, are what bring us, among other things, very cheap food from Mexico, at great social and environmental cost.

I cannot overstate the difference CSA makes to us. In an average year, we do sell about 20% of our produce to local stores, restaurants, and at the Nevada City farmers market — if we have produced more than we think CSA members can use. In a secondary way, these are all good outlets for us. But they all, to varying degrees, push us a step towards commodification.

The CSA, on the other hand, is more about what really matters: working hard to create something beautiful, taking care of the land that sustains us, and taking care of each other. Thank you for participating in Community Supported Agriculture. And please share and discuss these issues with your friends!

Thanks,
John Tecklin
Mountain Bounty Farm

IN YOUR VEGGIE BOXES THIS WEEK

REGULAR BOX

  • Carrots
  • Tomatoes
  • Yukon gold potatoes! First potato harvest of the season. Many more to come!
  • Italian parsley
  • Zucchini/summer squash blend
  • Shishito peppers — These are the little wrinkly green guys. Super fun snack that my kids will literally fight over. See the recipe section for ideas.
  • Red onion
  • Sweet corn
  • Melon – It’s the luck of the draw. We grow a whole bunch of different varieties all at once so you could get one of several cantaloupe varieties, honeydew, Ananas, Galia, watermelon varieties, canaries, and more!
  • Green bell peppers
  • Garlic

SMALL BOX:

  • Carrots
  • Tomatoes
  • Yukon gold potatoes! First potato harvest of the season. Many more to come!
  • Italian parsley
  • Zucchini/summer squash blend or Green Bell Pepper
  • Shishito peppers — These are the little wrinkly green guys. They are similar to the better known Padron, but without the threat of heat. Shishitos are a super fun snack that my kids literally fight over. See the recipe section for ideas.
  • Red onion

FRUIT SHARE NEWS

This week’s CSA includes summer sweet apricots from Coco Ranch in Davis, CA. This late summer apricot is juicy and sweet!

You also will enjoy some Sweet Scarlett grapes, Emerald Beaut plums, O’Henry peaches and Majestic Sweet nectarines grown by Lee Family Farms.

Enjoy,

Greg Lewis – Sunset Ridge Fine Fruits
7825 Fox Hill Lane – Newcastle, Ca 95658. Office phone 916-663-9158

FLOWER SHARE NEWS

The summer is fading fast and you can smell fall in the air- especially in the flower fields. This time of year is in our fields is a time of transition- from the lush, abundance of spring to the fullness of fall. The flowers change from delicate to sturdy and everything seems to be just a bit more hardened. Powdery mildew is beginning the plague our zinnias and our early rounds of dahlias. Some of our fields seem to have worse mildew than others but I pretty much expect it to come in near the end of the zinnias life. This morning we planted our last round of sunflowers and grasses. Yay!

This week in your bouquets you’ll see sunflowers, vanilla marigolds, purple lisianthus, purple lisianthus, grasses and dahlias!

Enjoy!!

Angie Tomey

RECIPES

SHISHITO PEPPERS
Shishito peppers are the Japanese cousin to Spain’s famed Padrón peppers. Delicately sweet and usually mild, they are an easy snack to throw on the grill, and make a great nibble with summer drinks. Simply toss with olive oil, cook on a hot grill, and sprinkle with coarse salt. The coarse sea salt gives them a nice crunch and burst of flavor. Try fleur de sel or Maldon salt; both can be found at gourmet grocery stores.
TOMATOES, ONIONS, PARSLEY, SQUASH

Put your summer produce to work in a vegetable gratin! This article details how to solve the problem of the watery summer vegetable gratin, and links to a great recipe for this week’s box:

TOMATOES
Charring tomatoes briefly over hot coals enhances their natural sweetness and adds a bit of smoky flavor. Use large tomatoes cut into thick slices, halve small tomatoes or thread whole cherry tomatoes on skewers. Paired with egg, anchovies, bread crumbs and a garlicky dressing, what’s not to like?
POTATOES
Frittatas are great for a weekend brunch but are also an incredibly easy breakfast food for busy weekdays, since they can be eaten at room temperature. You can use any veggies, add cheese or herbs, or keep it simple like this version:

~
Mountain Bounty Farm

 

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Week 12, Summer 2016

August 9, 2016

Farm News, Box Contents, Recipes

Dear Farm Members,

Another week of summer’s bounty coming your way! John and Angie are still on their family bike trip through the Vancouver islands this week so here’s another photo newsletter:

Jake keeping our baby fall cabbage plants weed-free on the cultivating tractor:

Fire-lining ripe melons out of the field is one of the crew’s favorite activities:

Inline image 1

Erica with red cabernet onion-angel wings:
Inline image 2
An irrigation rainbow:
Inline image 3
An evening walk through the winter squash fields:
Inline image 4
Enjoy,
~Your crew at Mountain Bounty Farm

IN YOUR VEGGIE BOXES THIS WEEK

Regular Box:

  • Corn
  • Melon
  • Beets
  • Tomatoes
  • Eggplant
  • Thai basil
  • Salt and Pepper Cucumbers
  • Lettuce
  • Onions or Fresh Camelot Shallots
  • Green Revolution Sweet pepper

Small Box:

  • Corn
  • Melon
  • Beets
  • Tomatoes
  • Eggplant
  • Thai Basil
  • Salt and Pepper Cucumbers
  • Onions
  • Lettuce

FRUIT SHARE NEWS

This week we have Majestic Sweet nectarines, Flavor Grenade pluots, O’Henry yellow peaches and delicious Krissy grapes – all grown with skill and care by the Lee Family Farm.
To your health and well being, enjoy.
Greg Lewis – Sunset Ridge Fine Fruits

7825 Fox Hill Lane – Newcastle, Ca 95658. Office phone 916-663-9158

FLOWER SHARE NEWS

This heat the past week has really pushed things along. The main dahlia planting of about 800 plants is starting to come into full bloom. The heat-loving flowers like the feathery- plumed celosia and the marigolds are thriving.
The last few weeks we’ve been busy getting all the last seedings of the season finished before it’s too late. We’ve also been seeding all the biennials that will overwinter like foxgloves and delphiniums.
This week in your bouquets you’ll see marigolds, celosia, lots of dahlias and some new gorgeous zinnias.
Enjoy!

Angie Tomey

RECIPES

EGGPLANT & THAI BASIL
This week’s Thai basil is a real treat! It’s usually only found at specialty or Asian markets, and we love it. Its flavor is markedly different than Italian sweet basil, and you may be surprised by its crisp pungency that plays particularly well with Southeast Asian food. Thai basil is bolder and slightly spicier than the sweet kind. Asian eggplant is the smaller, skinny type, and is so delicious when cooked well. Here’s a couple recipes to give it a try:
If you’re not a fan of Asian flavors, here’s a recipe for you:
CUCUMBER
Here’s a nice side dish to accompany an asian meal with one of the recipes above:
TOMATO & CORN
Here’s a different dish for the non-Asian meal:

~
Mountain Bounty Farm

 

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Week 11, Summer 2016

August 1, 2016

Farm News, Box Contents, Recipes

Dear Farm Members,

We’ve got a great box for you this week! John and Angie are on a family bike trip through the Vancouver islands so we’re giving you a photo newsletter this week:

A sea of red Cabernet onions brought into the barn to cure:
Carting freshly dug carrots out of the fields:

A mosaic of lettuce successions:
Dom shows some excitement  for our red onion harvest:
Your Mountain Bounty Farmers:
Enjoy,
~Your crew at Mountain Bounty Farm

IN YOUR VEGGIE BOXES THIS WEEK

REGULAR BOX

  • Chard
  • Corn
  • Melon
  • Lettuce
  • Garlic
  • Carrots
  • Basil
  • Salt & Pepper Cucumbers
  • Onions (Walla Walla, Cabernet, and/or Sierra Blanca)
  • Green cabbage
SMALL BOX:
  • Bok Choi
  • Corn
  • Melon
  • Lettuce
  • Basil
  • Carrots
  • Garlic
  • Onions (Walla Walla, Cabernet, and/or Sierra Blanca)

FRUIT SHARE NEWS

This week’s fruit share includes Bartlett pears from Steamboat Acres in Courtland, CA. Pears are intentionally picked green to preserve them in cold storage. We start the softening process by keeping them at about 70 degrees until they soften a bit, but you will need to monitor the rest of the softening process. Place on the counter at room temp for a few days until they yellow, then return to the refrigerator for storage. We also have Majestic Sweet nectarines, Valley Pearl grapes, Dapple Dandy pluots, and Snow Giant peaches – all from Lee Family Farms, in Reedley, CA.

Enjoy,
Greg Lewis – Sunset Ridge Fine Fruits

7825 Fox Hill Lane – Newcastle, Ca 95658. Office phone 916-663-9158

RECIPES

Summers are for picnics! Here’s a couple of links to help you do it right:
A few summer pasta recipes for your week:
Caramelized onions make everything better. Salad dressing, pasta, sandwiches, tarts, sauces, anywhere you want a sweet, savory goodness.
These “doughnuts” are simply pistachio-crusted seared peaches! Try making the sauce with your nectarines if you don’t have raspberries:

~
Mountain Bounty Farm

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Week 10, Summer 2016

July 25, 2016

Farm News, Box Contents, Recipes

Dear Farm Members,

Thanks for all your feedback on the early season survey! Please know that we take all your comments to heart and really appreciate your support. 91.5% of respondents gave us an overall rating of 5-thrilled or 4-pretty great, and an additional 7.5% said “just fine.” These results are similar to past surveys. We are trying very hard to make the best possible farm happen for you and it thrills us to hear that most of you are happy with the quality and selection of the produce.

In the section where people could comment on individual crops, most of the veggies got a dominant response of “just right.” There were a few veggies that stood out where a large number of people wanted more or less in their boxes. 30% or more of people wanted more broccoli, cauliflower, spinach, basil, and zucchini. And about 30% wanted less cabbage, fennel, and salad turnips. However, in all these categories, half or more of respondents said the amount was just right. So what are we going to do with this info?

First I need to make a disclaimer that no matter what we plan to put in the boxes, there is going to be some variation from season to season due to weather, pests, and other factors out of our control. Nevertheless, it’s great to know which veggies are obviously more and less popular so we can emphasize or deemphasize them when we have a choice.

I’d like to share a little more info about two crops as a way to help you all understand how we may approach these issues our planning process. We know that people want more spinach. Unfortunately, spinach has a short season here in the spring and the fall. It doesn’t like heat at all and it also doesn’t like too much cold. What we can do is possibly increase the planting sizes and plant some spinach in our greenhouses to extend the season a bit both earlier and later. This may give you a couple more weeks of spinach and more quantity in each bag you receive. On the other hand, it looks like many folks want less cabbage. Cabbage is a great crop for us farmers because it is much easier to grow than fussier crops like cauliflower (which only succeeds about 60% of the time in our climate and only for brief time frames in spring and fall). So while cabbage may be less popular it is more reliable – which is very important because we need to have lots of produce for you every week! So our approach to cabbage could be to consider planting it two times instead of three times in the spring and when confronted with a choice of what to put in the boxes (sometimes we have more items than can fit) we might choose to put extra broccoli or spinach in the boxes instead of cabbage.

Hopefully this gives you some idea about how we are constantly trying to grow CSA boxes that work for everyone. This fall we will send out another survey and then we’ll spend a bunch of time over the winter adjusting our plans accordingly. Thanks for helping with this process!

John Tecklin
Mountain Bounty Farm

IN YOUR VEGGIE BOXES THIS WEEK

REGULAR BOX

  • Little gem lettuces
  • Melons
  • Carrots
  • Tomatoes
  • Cilantro
  • Cucumbers
  • Red onion
  • Celery
  • Garlic
  • Eggplant
  • Sweet corn – more coming soon.

SMALL BOX:

  • Little gem lettuce
  • Melon
  • Carrots
  • Tomatoes
  • Cilantro
  • Cucumbers or Corn
  • Red onion
  • Small bunch Celery

FRUIT SHARE NEWS

This week’s CSA fruit share contains Bartlett pears from a five generation farm, Steamboat Acres in Courtland, CA. The Neuharth family has been growing along the banks of the Sacramento River for over 100 years.

We also have O’Henry yellow peaches, Fire Pearl white nectarine, Summer Sweet white peach and Honey Royale yellow nectarine. These fruits come from LeeFamily Farms out of Reedley, CA.

Enjoy, keep your fruit refrigerated.

Your fruit packing friends of Sunset Ridge Fine Fruits
(916) 663-9158
www.gotmandarins.com

FLOWER SHARE NEWS

Angie is out of town attending her grandmother’s funeral, so no news this week. Her crew is putting together beautiful bouquets for you!

RECIPES

CELERY
Our delicious strong-flavored celery is perfectly highlighted in this salad. Try cilantro and finely minced regular onions from your CSA box if you’re out of parsley and scallions:

Use the flavorful celery leaves in place of the parsley, and pair these kebabs with the salad and baba ganoush below for a Middle Eastern-inspired meal:

Here’s some interesting CSA beverage ideas:

CUKES & TOMATOES & EGGPLANT & ONION
Here’s an interesting take on salad:

And here’s one of my favorite ways to enjoy eggplant:

  • Roasted Garlic Baba Ganoush
    Roast the garlic alongside the eggplant if you use the oven.
    From Piece of My Heart cookbook
    Grill, or preheat oven to 400 ̊ and prick with a fork:
    1 large eggplant (about 1#)
    If using oven, roast for about 40 minutes, until thoroughly cooked. Cut in half while still warm and scoop out flesh (should be about 1-1.5 cups). Discard most of the skins, but reserve some for the charred flavor.
    Combine in a food processor:
    Cooked eggplant flesh
    1/2 head roasted garlic
    1/2 lemon, juiced
    3/4 tsp salt
    2-3 Tbl tahini
    1⁄4 tsp ground pepper
    1 tsp cumin
    pinch cayenne
    1/2 tsp smoked paprika
    Turn on machine to purée while drizzling in through the top:
    2-4 Tbl olive oil
    Adjust lemon, salt and spices to taste.
    ••
    Optional Additions:
    Fresh parsley, mint or cilantro
    Olives or fried capers
    Roasted red bell peppers or tomatoes
    You may substitute organic yogurt for all or some of the olive oil.

~
Mountain Bounty Farm

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Week 9, Summer 2016

July 19, 2016

Farm News, Box Contents, Recipes

Dear Farm Members,

Looking out at the fields, tomato harvest has started to increase, and those tomatoes are looking and tasting good. We are also picking the first solid batch of sweet corn this week. We planted five successions of sweet corn and each planting gives us about 10 days of harvest, so you can expect corn to appear in your boxes semi regularly until sometime in September. Here’s my yearly FSA (Farm Service Announcement) about worms in the sweet corn: there are worms in the sweet corn. We will cut the tips off to clean the ears up a bit, but you may still encounter some worms or worm debris. I am of the opinion that organic sweet corn is worth this minor inconvenience. Please join me in prayer that all may one day accept the imperfections in the sweet corn!

Thanks!

John Tecklin
Mountain Bounty Farm

IN YOUR VEGGIE BOXES THIS WEEK

REGULAR BOX

  • Little gem Lettuces – still so good for summer lettuce!
  • Scallions
  • Red slicing tomatoes – mostly Early Girl types
  • Sungold cherry tomatoes
  • Italian Parsley
  • Sweet corn (please see John’s note about worms above!)
  • Bok choy
  • Green beans
  • Beets

SMALL BOX:

  • Little gem Lettuce
  • Scallions
  • Red slicing tomatoes – mostly Early Girl types
  • Sungold cherry tomatoes
  • Italian Parsley
  • Sweet corn (please see John’s note about worms above!)
  • Bok choy

FRUIT SHARE NEWS

This week’s box of fruit comes from Lee Family Farms. First off we have Grand pearl white nectarines and Grand sweet yellow nectarines. Followed by Elegant lady yellow peaches and Summer sweet white peaches. We top it off with Valley pearl green grapes. We hope you and your family enjoys all of them.

Enjoy,

Your fruit packing friends of Sunset Ridge Fine Fruits
(916) 663-9158
www.gotmandarins.com

FLOWER SHARE NEWS

As always the flowers are keeping us on our toes this week. So many different things coming out of the field right now that it’s difficult to keep up with all of the harvesting. We’ve had weddings the past 3 weekends and are looking forward to a little break from the weekend work for the next few weeks.

Last week we finished our seeding of all the fall biennials that we plant like campanula, delphiniums, dianthus and foxgloves. They will get planted in October and will overwinter and be some of our earliest flowers for our Mother’s Day bouquets.

This week we’re picking lots of dahlias. The first planting of them that are in the hoop house are going completely mad right now, so you’ll see lots of them in your bunches today. Also gorgeous ‘uproar rose’ zinnias, scabiosa stellata, amaranth, red cosmos and perhaps a few lemon yellow sunnies.

Have a great week!!

Angie Tomey
Web: littleboyflowers.com
Phone: 530-277-5877
Email: info@littleboyflowers.com

RECIPES

SUMMER SALADS

The Little Gems lettuces are a summertime treat, so crunchy and sweet! Their petite size is great for dipping or easy 2-person salads, but they’re also sturdy enough to toss on the grill! Here’s a few recipes to inspire your salad courses:

This one calls for cukes and basil but this week’s box calls for steamed beets and parsley in their place. It’s going to be delicious!

And here’s a few more fruity summer salads:

BOK CHOY & SCALLIONS

This recipe calls for leeks but your scallions will substitute nicely. This would be a great recipe to include your sweet corn too, if you can resist eating it by itself!

GREEN BEANS, CORN, TOMATO

Thanks to member Karen Jorgensen for this recipe last week:

I found this recipe that uses 5 of the veggies in this week’s box; though you might want it. Note there is a typo in title, it actually calls for red onions, not green.  I used the Wallas and cherry tomatoes instead of Roma’s.  Made it last night and it was Yummy!

~
Mountain Bounty Farm

 

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Week 8, Summer 2016

July 11, 2016

Farm News, Box Contents, Recipes

Dear Farm Members,
It’s time to finally make one of those perfect summer salads: tomatoes, cucumbers, a bit of basil, tossed with olive oil, rice vinegar, salt, pepper, and some crushed garlic. The tomatoes are finally here and hopefully will slowly increase for the next few weeks and produce tons of delicious fruit until late October. Many of the cucumbers have been pretty ugly looking due to damage from cucumber beetles, but eating quality has still been very good. Despite their susceptibility to the beetles, we prefer these thin skinned Middle Eastern type cucumbers because they are so much more tender and tasty than typical supermarket cucumbers. Standard supermarket cucumbers are more resistant to cucumber beetles because of their thick skin, which usually needs to be peeled to eat them. They also ship and store better than the varieties we grow.  As always, our goal is taste. Hope you all enjoy these fruits of summer.

Thanks for supporting our farm,

John Tecklin
Mountain Bounty Farm

IN YOUR VEGGIE BOXES THIS WEEK

REGULAR BOX

  • Green beans
  • Basil
  • Sungold cherry tomatoes
  • Cucumbers
  • Carrots
  • Little Gem Lettuces
  • Rainbow Chard or Tatsoi
  • Walla Walla onions
  • Sweet corn! First little taste – much more to come!
  • Garlic
  • Red slicing tomatoes – many more coming soon!

SMALL BOX:

  • Green beans
  • Basil
  • Sungold cherry tomatoes
  • Cucumbers
  • Carrots
  • Little Gem Lettuce
  • Rainbow Chard or Tatsoi
  • Walla Walla onion

FRUIT SHARE NEWS

This week’s CSA box is packed delicious and nutritious summer fruits:

  • Elegant lady yellow peaches
  • Summer sweet White peach
  • Grand sweet yellow nectarines, and
  • Valley pearl green seedless grapes.

All of these are grown with attention and care by Lee Family Farms in Reedley, CA.

Enjoy,
– Your fruit packing friends of Sunset Ridge Fine Fruits
(916) 663-9158
www.gotmandarins.com

FLOWER SHARE NEWS

The flowers are flourishing and we’re struggling to keep up with all of the harvesting and myriad of other chores but thankfully we have a few extra hands. Last week was the first week of our 4 week internship with our teenage interns who are helping out 3 days a week. They did awesome despite the hard work but we were easy on them and they got to do a lot of different things including getting a little lesson in floral design when we were doing some of our wedding prep last Friday. They’re keeping us laughing and we’re keeping them off of their phones. We’re all becoming fast friends. 

This week in your share you’ll be seeing some sunflowers, a dark version of queen anne’s lace called black knight, scabiosa, white zinnias, dahlias and lysimachia.

Hope you’re having a great summer so far!

Enjoy,

Angie Tomey
Web: littleboyflowers.com
Phone: 530-277-5877
Email: info@littleboyflowers.com

RECIPES

SUMMER CSA SALAD

This week’s box barely even needs a recipe– tomatoes, cucumbers, lettuce, basil, carrots, green beans, corn, sweet Walla Wallas, they’re all just screaming to be tossed together into a delicious fresh salad straight from the fields!

Or a quick pasta:

Or possibly a chilled soup?

CARROTS

This week’s recipe is a homage to the ever-sturdy carrot, of which you may still have a few from last week. Few vegetables last so long in the refrigerator bin yet remain so cheerily flavorful. Joanne Weir’s recipe for Carrot Soup with Anise from her book Kitchen Gypsy is a delicious turn. The slightly sweet nature of the anise seeds brings out the natural sweetness of the carrots. The cream and the additional layer of anise liqueur turn this soup into a main event worthy of sharing with friends.

Green Beans & Corn

Here’s a traditional Indian recipe for a side dish to go with that last soup recipe (it’s ok to just use 2 ears of corn, they’re so flavorful!):

If you get the small box, don’t fret, your corn is coming soon! In the meantime here’s a great Indian recipe for your green beans too (just use your cherry tomatoes):

~
Mountain Bounty Farm

 

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Week 7, Summer 2016

July 4, 2016

Farm News, Box Contents, Recipes

Dear Farm Members,

Today, as I write this, it’s the 4th of July and we are harvesting for Nevada City, Grass Valley, and San Juan Ridge CSA members. Once we get into a harvest rhythm it can be hard to change the schedule. Years ago, we tried to adjust the harvest schedule around holidays and found that many more people missed their pickups when we changed to a different day of the week. Also, those darn veggies need to be picked when they are ready. I am sometimes surprised by how many people are surprised that we don’t have the day off too. But most of us don’t mind being nonconformists. In this America, farming is a pretty far out oddball activity anyhow! In the fall, when our work slows down, we occasionally take an extra day or two off and the crew will joke that such and such a day is our 4th of July or Labor Day!

We had hoped that the cherry tomatoes might be ready for this week’s boxes, but alas there aren’t quite enough ripe ones yet. Coming soon! All of the tomato plantings are looking very good, and it should be a nice long tomato season starting soon and extending through October.

Thanks for supporting Mountain Bounty,
John Tecklin
Mountain Bounty Farm

IN YOUR VEGGIE BOXES THIS WEEK

REGULAR BOX

  • Broccoli – I know, last week was supposed to be the last…
  • Green beans!!
  • Little Gem Lettuces
  • Cucumbers
  • Carrots
  • Chioggia beets – These are the Italian heirloom candy-striped beets that taste a bit sweeter and less beety than red beets. The greens are also excellent. Moonshink Ink magazine is featuring this week’s recipes in an article about our Chioggias this month!
  • Cilantro
  • Garlic
  • Rainbow chard or Yukina Savoy (tatsoi)
  • Scallions
  • Zucchini

SMALL BOX:

  • Green beans
  • Little Gem Lettuce
  • Carrots
  • Small bunch Chioggia beets – These are the Italian heirloom candy striped beets that taste a bit sweeter and less beety than red beets. The greens are also excellent. Moonshink Ink magazine is featuring this week’s recipes in an article about our Chioggias this month!
  • Cilantro
  • Garlic
  • Small bunch Rainbow chard
  • Zucchini

FRUIT SHARE NEWS

Friendly reminder to please leave your fruit share box assembled… do not flatten these boxes, only the veggies’!

From Wild River/Quinco farms in Marysville, Ca:

  • Dapple dandy pluots

From Ken’s Top Notch Produce in Reedley, Ca:

  • Summer sweet white peaches
  • Fire sweet yellow nectarines
  • Kay pearl white nectarines
  • Elegant lady yellow peaches

Enjoy,
– Your fruit packing friends of Sunset Ridge Fine Fruits
(916) 663-9158
www.gotmandarins.com

FLOWER SHARE NEWS

This week we have 3 15 year old girls starting a month long internship working with us on the farm- Sienna, Grace and Ashley. I just love the energy of young teenagers and I’m really looking forward to sharing this month with them. Mostly they will be spending their days working alongside me and my two employees completing the tasks that keep this little operation going like harvesting, bunching, bouquet making, weeding, watering, seeding and planting. We will also be spending some time diving into the nuts and bolts of organic flower farming from crop planning to floral design.

Big thanks to those members who have sponsored the girls for this internship!

Today in your bouquet you’ll be seeing the first of the dahlias! Yay for dahlias! Also poppy pods, zinnias, queen anne-lace, and cosmos.

Enjoy,

Angie Tomey
Web: littleboyflowers.com
Phone: 530-277-5877
Email: info@littleboyflowers.com

RECIPES

Chioggia Beets, Cilantro, Scallions

These candy-striped beets are sweeter and less “beety” than regular red beets, so kids and beet-resisters might enjoy them more! Their greens are more lush & tender too. They’ll lose their beautiful pattern if overcooked so go for quick-roasted, steamed, raw, pickled, or even quickly deep-fried to retain the pretty stripes.

Interesting factoid: beets with some white color are sweeter… about 30% of commercial sugar is actually made from white “sugar beets”, and 95% of those crops are genetically engineered to withstand use of glyphosate (Roundup)!

  • Chioggia Beet Carpaccio Salad with Farmer Cheese
    6 beets, tops cut off
    Lettuce or arugula
    Extra virgin olive oil
    Sea salt & freshly ground pepper
    1/4 cup toasted pumpkin seeds
    1 teaspoon thinly sliced scallions
    1 Tbl cilantro leaves
    4oz fresh farmer cheese (or ricotta)
    Dressing:
    3 Tbl lime juice
    1/2 tsp salt
    1/2 tsp sugar
    1/4 tsp cumin seeds, toasted & ground
    4 Tbl olive oil

Preheat oven to 350F. Peel beets and slice into 1/8″ rounds. Toss with olive oil, salt & pepper, place in a single layer on baking sheets, and roast until tender (about 25 minutes), rotating position of trays halfway through.Cool the arrange slices in a spiral pattern over a bed of lettuce or arugula.

While the beets are roasting, dry toast the pumpkin seeds 8-10 minutes, and the cumin seeds 1-2 minutes (until fragrant)– you can do this in a cast iron in the hot oven or stovetop. Grind the cumin seeds and combine with the dressing ingredients.

Place dollops of the farmer cheese around the plate and drizzle on the dressing with a spoon. Sprinkle the pumpkin seeds, scallions, and cilantro over everything. Serve.

  • Candy-Striped Beet Chips with Cilantro Scallion Pesto
    Peel beets and slice 1/8 inch thick with a mandoline or very sharp knife (use the stems as handles). 
    Pour at least 3″ of high heat oil into a medium sized heavy pot. Heat the oil to 350F. Fry the beets, in batches, for about 2 minutes, until golden. Flip them around in the oil frequently so they cook evenly. First the slices will float to the top, then they will shrink and start to curl around the edges as they lose their moisture, and finally they will begin to turn golden. Drain them on paper towels and sprinkle with sea salt while they are still hot.

Pesto can be made from any combination of ingredients! Check out this article that lays it all out for you: How to Make Pesto Out of Anything

  • Quick-Pickled Chioggia Beets (also great for green beans & carrots!)
    1/2 cup mild vinegar – Rice, champagne, or apple cider
    1/2 cup water
    2-3 Tbl cane sugar
    2 tsp salt
    Pickling spices (1 stick cinnamon, 2 cloves, 1 bay leaf, 6 peppercorns)
    3 medium Chioggia beet peeled and sliced very thinly across the grain

In a sauce pan over medium heat, combine vinegar, water, sugar, salt and pickling spices to make a brine. Bring to a boil. Add the beets and remove from heat, allow to cool to room temperature. Place beets with brine in a jar and refrigerate.

And a few more recipes for the luscious greens:

Broccoli, Carrots, & Scallions

It’s the 4th of July, let’s eat some deep-fried food!

~
Mountain Bounty Farm

 

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Week 6, Summer 2016

June 27, 2016

Farm News, Box Contents, Recipes

Dear Farm Members,

Thanks to all who came out to the farm festival on Sunday. Despite the heat, the event was a success! It was probably our best attended farm event in several years. The farm slide, straw bale fort and face painting booth were very popular. The fire breathing dragon, however, only attracted the bravest kids and adults. It’s always great to get folks out to the farm and share what we are doing.Dragon

In the fields this week, we continue with many farm chores like tying up tomatoes, seeding, transplanting, and of course weeding. The weeding battle has started to shift in our favor, but will continue for the rest of the season. This week we’ll pick the first bulbing onions of the season, the Walla Walla sweets. Last year we had an incredible bumper crop of these fatties. Those of you who were members last summer may remember receiving them in your boxes for over two months. This year it’s the opposite and we’ll be lucky to have two weeks’ worth. Luckily, the main season onions are looking good and should be ready to harvest starting in late July or early August. In the meantime, for your allium pleasure we will have more scallions, garlic, and perhaps a few early leeks.

This week’s boxes are the final purely “spring” boxes of the season. Summer’s heat is upon us and green beans and cherry tomatoes may be ready for next week. At the same time, the greens and brassicas (broccoli/cabbage family) are less happy about the heat and waning quickly. Corn and melons are just a few weeks away…

Thanks for your support,

John Tecklin
Mountain Bounty Farm

IN YOUR VEGGIE BOXES THIS WEEK

REGULAR BOX

  • Broccoli – last harvest until the fall.
  • Kale
  • Lettuces
  • Carrots
  • Walla Walla sweet onions
  • Napa Cabbage
  • Cucumbers
  • Zucchini
  • Arugula
  • Oregano
  • Basil

SMALL BOX:

  • Small Broccoli – last harvest until the fall.
  • Small bunch Kale
  • Lettuce
  • Carrots
  • Walla Walla sweet onion
  • Small Napa Cabbage
  • Cucumber
  • Arugula
  • Basil

FRUIT SHARE NEWS

In the box this week we have a beautiful and delicious variety of Ice princess white peach. Also:

  • Crimson lady yellow peach
  • Kay pearl white nectarine
  • Emerald gem pluot green
  • Ebony rose Pluot black
  • Honey blaze yellow nectarine

All of these come from Ken’s Top Notch Produce farm in Reedley, California. We hope you enjoy all of these treats.

Enjoy,
– Your fruit packing friends of Sunset Ridge Fine Fruits
(916) 663-9158
www.gotmandarins.com

FLOWER SHARE NEWS

Last week’s heat pushed nearly everything into bloom and we’re swimming in blooms right now (finally!). It’s been a bit of a stressful, late spring for me so I’m super excited to see so many flowers opening up and ready to send out into the world. Crazy enough we still have some of the early spring flowers like sweet peas still hanging on whereas usually they are long finished by this time. I imagine after this week of high nineties, we will be pulling them out. This week we’re planting the second half of our late season field which is full of dahlias, lisianthus, rudbeckia and asters right now. We have another huge planting of zinnias to put out as well as the rest of our chrysanthemums. Besides the weekly tasks of planting and harvesting we have to continually keep up with the weeds as well as stay on top of the greenhouse seedings. Lots to be done! We’re looking forward to having our 3 interns who start next week!

This week your bouquets will be abundant with all kinds of gorgeous blooms from godetia to zinnias, grasses and queen anne’s lace and maybe the first sunflowers and the last of the sweet peas.

A note about flower longevity. Some flowers will naturally fade before others. When making up your bouquets I try to compose them of a nice blend of short lived flowers (dahlias) and longer lived flowers (zinnias). In order to help your flowers last longer, make sure you change your water once or twice, keep it full, and remove dead and dying blooms. Recutting the stems may help. Most importantly keep them out of the sun.

Enjoy,

Angie Tomey
Web: littleboyflowers.com
Phone: 530-277-5877
Email: info@littleboyflowers.com

RECIPES

Walla Walla Onions

These sweet onions are so easy to love. Bbq them with your zucchini and a dash of balsamic for an easy delicious side dish, or try these recipes:

More BBQ inspiration for this week’s box:

Napa Cabbage

We gave you a recipe for kimchi a couple weeks ago, but this one is even easier. It’s a delicious way to get probiotics into your diet and preserve the bounty of your summer veggies:

These protein salads looks great:

And another salad you can make from this week’s box, replace the red onions with your sweet walla wallas:

CSA-inspired beverages

Try adding some of the stone fruits from your fruit box this week too!

~
Mountain Bounty Farm

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Week 5, Summer 2016

June 20, 2016

Harvest Festival June 26RSVP on Facebook

Farm News, Box Contents, Recipes

Dear Farm Members,

In addition to our myriad normal farm tasks this week, we are preparing for this coming Sunday’s farm festival! We’re building a straw bale fort, setting up slides made from rolling conveyor tables (kids and the young at heart ride down these sitting in a farm harvest crate), making a piñata, watering down some of the dust, and gathering all the other kid activity stuff. Personally, I am most excited about the fire breathing dragon.

It will a warm day so please bring sun hats and water bottles. For those of you who haven’t yet visited our Birchville Road fields, many of the activities will be under a Giant oak tree that has plenty of shade. The fields are full of lush produce, so come check it out! Please see the poster below for more details.

Hope to see you there,

John Tecklin
Mountain Bounty Farm

IN YOUR VEGGIE BOXES THIS WEEK

REGULAR BOX

  • Rainbow chard
  • Little gem lettuces
  • Fennel
  • Savoy cabbage “Alcosa”
  • Middle Eastern Cucumbers
  • Italian flat leaf parsley
  • Garlic
  • Yukina Savoy – this is a close relative of Tatsoi, a tender Asian green. You can eat it raw or very lightly sautéed, like bok choy
  • Radishes
  • Dill
  • Scallions

SMALL BOX

  • Rainbow chard—smaller bunch
  • Little gem lettuce
  • Small Fennel
  • Small Savoy cabbage “Alcosa”
  • Middle Eastern Cucumbers
  • Italian flat leaf parsley
  • Garlic
  • Small bunch Yukina Savoy – this is a close relative of Tatsoi, a tender Asian green. You can eat it raw or very lightly sautéed, like bok choy

FRUIT SHARE NEWS

Happy Summer Solstice all. This first day of summer kind of launches us into more and better summer fruit. The hot days and warm nights are what peach and stone fruit farmers need to have in order to ripened and sweeten their fruit.

For week 3 of the Summer Fruit CSA we have a great variety of fruits from Ken’s Top Notch Produce located in Reedley, Ca. The yellow peaches are Crimson Lady, the white peaches are Ice Princess. The yellow nectarines are called Honey Blaze, and white nectarines are Ice Princess. The pluots are called Ebony Rose.

The Patterson Apricots in the box are from Blossom Hill Farm located in Patterson, Ca. We hope you and your family enjoy all these tasty fruits of the California summer.

Enjoy,

-The fruit packing crew of Sunset Ridge Fine Fruits
(916) 663-9158
www.gotmandarins.com

FLOWER SHARE NEWS

Yay, It’s flower time!!

Though the flowers have been a little late to come on this year, we are starting to get buried in blooms. All the flowers that are happening now were planted in February. We start all the blooms in our greenhouse and then they get transplanted out into the field. I do have a few hoop houses that we use mostly for our overwintered crops like ranunculus and anemones, though I do have the dahlias and chrysanthemums planted in one of them right now, as well as an early planting of zinnias.  For the most part, by mid-summer it gets too hot in those hoop houses for the flowers.

Other flower news is that we have three 15-year old girls participating in our month-long internship on the farm this summer: Grace, Ashlee, and Sienna. They start work in July and will be helping out 3 days a week plus doing some wedding work with us on the weekends. I’m really excited about passing on some of my wisdom about running a business, organic farming, greenhouse management, crop selections and floral design.

We have 2 sponsors so far who have committed to paying the $400 stipend for two of our participants so we are still looking for one more sponsor for Ashlee. If you’re interested, send over an email and I’ll give you some more information about our program.

See you at the Farm Festival this Sunday!!!

Thanks for your support,
Angie Tomey
Web: littleboyflowers.com
Phone: 530-277-5877
Email: info@littleboyflowers.com

RECIPES

FENNEL
I visited Italy all too briefly many years ago, where I had one of the best meals of my life. It consisted of mostly small plates of individually prepared vegetables, one of which was a savory braised fennel. Try your hand at it, at the second link below.

  • Learning To Love Fennel: A Personal Journey
    “There are VERY few things I won’t eat: olives, Nutella (I know, I know), and up until about a month ago, fennel. One whiff off those wispy little fronds was enough to send me running in the other direction. I thought I’d tried it every way: raw, roasted, sautéed in as much butter as I could use to mask its flavor. There was one cooking preparation, however, that until recently I had never tried…”

SAVOY CABBAGE – “ALCOSA”
From Martha Stewart: Savoys have a more delicate flavor than basic green cabbages, and many cooks like to use them in recipes that call for green cabbage. The cabbages also stand out for their distinctive nubby leaves, which hang a bit loosely from the head. Because the leaves are broad, they work well as wrappers for ground meat and other stuffings.

HERBS
Parsley is such a nutritious herb, very high in vitamins, minerals and antioxidants. Italian flat-leaf parsley is more flavorful than the more bitter common curly type. You can use much more of this blood-cleansing powerhouse if you mince it very finely… sprinkle lots of it over salads, eggs, pasta, or anywhere you want a savory and nutritious boost.

YUKINA SAVOY & CHARD

  • Sauteed Chard Agrodolce
    “Agrodolce is Italian for sour-sweet flavors typically created with vinegar and sugar. It’s a perfect counterpoint to sautéed greens in this quick and simple side dish.”

~
Mountain Bounty Farm

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