Week 19, Summer 2016

September 26, 2016

Early bird discount signups for the new Winter Shares begin Saturday, October 1!

Fruit Share members, you have only one more box after this week… this is a great time to get on board with the last few weeks of summer veggie boxes– still lots of tomatoes and red peppers, and wonderful fall veggies are starting up!

Farm News, Box Contents, Recipes

Dear Farm Members,

This week on the farm we are continuing with typical fall tasks. Here are a few highlights to give you a sense of what we are up to. In crops that are finished for the season, we are rolling up the drip irrigation and mowing what is left of the crop foliage. The fields are shrinking, with maybe only a third of our acreage still covered by irrigated crops. At this time of year we are eagerly waiting for the first significant rain so we can plant cover crop seeds in all these open fields. Crops to be cleaned up this week include the last of the winter squash and eggplant.

We will also dig the last of the potatoes, a red called Desiree. It has turned out the be a good potato year, so it has taken a lot of work to get them all out of the field and our coolers are jam packed with huge mountains of potatoes. Although finding storage space has been a little stressful, there will be plenty of yummy spuds in the boxes this fall and winter.

We also need to continue sorting and bagging onions. This is another seemingly endless task that is finally about done. We started the main onion harvest in early August so anything that takes us that long has got to be a giant project.

Seeing the abundance of these storage crops, winter squashes, potatoes, and onions, is very satisfying in a country mouse kind of a way. For now, thankfully, we have plenty to eat.

Thanks for supporting Mountain Bounty,

John Tecklin

Mountain Bounty Farm

IN YOUR VEGGIE BOXES THIS WEEK

Disclaimer: this list is what you will *likely* receive in your boxes this week. The contents may change according to the actual harvest.
 
REGULAR BOX
  • Cilantro
  • Tomatoes
  • Lettuces
  • Large bunch Kale
  • Sweet peppers
  • Red La Soda Potatoes
  • Carrots
  • Broccoli
  • Scallions
  • Shishito peppers
  • Yellow onions

SMALL BOX:

  • Cilantro
  • Tomatoes
  • Lettuce
  • Small bunch Kale
  • Sweet peppers
  • Red La Soda Potatoes
  • Carrots
  • Broccoli
  • Scallions

FRUIT SHARE NEWS

Fruit Share members, you have only one more box after this week… now’s a great time to get on board with the last few weeks of summer veggie boxes~ and winter signups begin next weekend!
Fall weather is slowing showing up with some colder nights… Which helps bring good color to our fall and winter fruits. This week’s CSA box is stocked up with Golden Delicious apples from G-Bar-G Ranch, an organic apple orchard on the coast in Half Moon Bay. 
 
We also have Autumn King grapes and Red Scarlett grapes, along with Shinko Asian Pears from Lee Family Farms. 
 
Enjoy eating healthy, 

Greg Lewis – Sunset Ridge Fine Fruits

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

FLOWER SHARE NEWS

The cool weather last week was such a welcome relief to the summer heat and we even got a small sprinkle as a thunder storm moved over the farm. This week we’re back in the heat though projections are saying it’s going to cool down a bunch by the weekend. In the fields, the long-awaited chrysanthemums, which we started from cuttings in March, are finally starting to show some buds. I’ve been hoping they would be ready for the last few weeks of the flower share and it looks like they will indeed. This week we’re prepping all of our saved corms of ranunculus and anemones which will get trimmed, washed and soaked. Then they will go into the cooler for 2 weeks before they come out and get sprouted in coco peat.
This week in your bouquets you’ll see celosia, gomphrena, the last of the lisianthus, cosmos, dahlias, vanilla marigolds and a variety of grasses.
Hope you enjoy!


Angie Tomey

 
Phone: 530-277-5877
 

 

RECIPES

Disclaimer: Recipes may sometimes call for more or less of a certain item in your boxes, or a fresh herb or other ingredient you might not have on hand. The key to succeed in eating locally and seasonally is learning to adapt recipes and make delicious food with what you have on hand… if you get stuck, give me a call and I’ll help you figure it out!
KALE
This humble green leaf is a powerhouse of calcium and so many other important nutrients, vitamins, folate and magnesium as well. It also aids in digestion and elimination with its great fiber content. I love it steamed and dressed with lemon, olive oil and crunchy sea salt with my eggs in the morning. Also soup, pizza, chips, quesadillas, dips… so many delicious ways to include kale in your diet:
TOMATOES, PEPPERS, SCALLIONS, ONION
This looks like such a scrumptious recipe but you’ll need to get a little creative- consider this a guideline for making a really tasty salsa with fried peanuts! Use your regular tomatoes, and some spicy peppers in place of the Fresnos. You’ll thank me when you’re done!
BROCCOLI, POTATOES, RED PEPPERS
Here’s a good one for several items in your box this week:
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Week 18, Summer 2016

September 20, 2016

Farm News, Box Contents, Recipes

Dear Farm Members,
While your “summer season” subscription still has 6 more weeks of veggie boxes, this week’s box represents the last hurrah of high summer’s bounty. The tomatoes and red peppers will keep coming for another few weeks, but this is the last of the corn, and probably the last of the melons and green beans. Enjoy our first broccoli this week, and expect more fall crops to show up starting next week: more greens and broccoli, cauliflower, various types of cabbages, winter squash, escarole, and the best carrots ever, to name a few.
We’ve been planning our winter veggie boxes and are excited to share our progress with this new year-round growing endeavor over the next few weeks as we prepare to transition into the winter season. Early bird discount signups begin October 1 for the new winter share, which starts the first week of November.
Thanks for supporting Mountain Bounty!
~ Mielle, CSA Manager
Mountain Bounty Farm

IN YOUR VEGGIE BOXES THIS WEEK

Disclaimer: this list is what you will *likely* receive in your boxes this week. The contents may change according to the actual harvest.
 
REGULAR BOX
  • Melon
  • Broccoli
  • White Onion
  • Green Beans
  • Red Radishes
  • Sweet Red Peppers
  • Tomatoes
  • Kale
  • Corn
  • Thai Basil
SMALL BOX
  • Melon
  • Broccoli
  • White Onion
  • Green Beans
  • Red Radishes
  • Sweet Red Peppers
  • Tomatoes
  • Kale

FRUIT SHARE NEWS

Fruit members, you have only 2 more boxes after this week… it’s is a great time to get on board with the last few weeks of summer veggie boxes (through Nov.3)!~

This week in the CSA fruit box we have delicious Gala apples from the G-Bar-G Ranch located in Half Moon Bay… great costal climate to grow apples. Gil Gossert and his wife have lived and farmed there for 20-plus years. 

 
In addition, we have Shinko Asian Pears and Sweet Scarlett red grapes from the Lee Family Farms… a beautiful organic farm in Reedley. 
 
Enjoy,

Greg Lewis – Sunset Ridge Fine Fruits

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

FLOWER SHARE NEWS

I went on a field walk this morning and the cool, moist air was still hanging low over the flowers. I often take walks into my fields on Monday morning to make a list of all of the things that need attending to that week. This morning I noticed a ton of preying mantis perched very stealthily on the flowers waiting for their next victim. Each fall I start noticing lots of these crazy creatures but this year I’m seeing more than ever. Hopefully that’s a good sign.
In your bouquets today you’ll see silver dollar eucalyptus, scented geranium, zinnias (lots of different kinds…), dahlias, gomphrena, celosia and perhaps some amaranth or vitex seed pods.
Hopefully you won’t having any preying mantis in your bouquets!
Enjoy.

Angie Tomey

RECIPES

Recipes may sometimes call for more or less of a certain item in your boxes, or a fresh herb or other ingredient you might not have on hand. The key to succeed in eating locally and seasonally is learning to adapt recipes and make delicious food with what you have on hand… if you get stuck, give me a call and I’ll help you figure it out!
SWEET RED PEPPERS
This is one of my favorite recipes ever! It’s a delicious dip for veggies and crackers, and will be a certain star of a potluck table. You can buy pomegranate molasses at Middle Eastern markets, or substitute as directed below. There’s also a variation for a great pasta sauce at the bottom. From Piece of My Heart cookbook.
  • MHAMMARA RED BELL WALNUT DIP
    Place in food processor & grind well:
    1 cup walnuts, toasted
    Add:
    1 clove garlic, pressed or minced
    3/4 tsp salt
    1 Tbl balsamic vinegar
    1/2 lemon, juiced
    1 cup flesh of roasted red bell peppers (about 3)
    1/4 tsp cayenne
    1/4 tsp cumin
    1 tsp smoked paprika
    Several twists fresh ground black pepper
    1 Tbl pomegranate molasses OR 1/2 tsp maple syrup + an extra splash of balsamic vinegar or lemon.Adjust salt and all seasonings to taste.
  • ROMESCO SAUCE VARIATION
    To make a version of this Spanish sauce for pasta, polenta, or vegetables, add roasted tomatoes and a bit of olive oil.
  • HOW TO ROAST A RED BELL PEPPER

    This is the most delicious way to prepare the last of your sweet peppers, and then you can freeze them for pasta or bruschetta.
TOMATOES
As long as you’re roasting your sweet peppers, throw your tomatoes in too and enjoy the intensity of their concentrated flavor! Soup, brushetta, fritatta, pasta, sandwiches, 
BROCCOLI & RADISH
If you get the fruit share, you could consider using fresh grapes in place of the raisins, and apples or pears would be a delicious addition too!
~
Mountain Bounty Farm
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Week 17, Summer 2016

September 12, 2016
Mark your calendar: 
Earlybird discount signups begin October 1 for the new winter share – we’ll be growing some of the winter produce at our farm this year!  We’re very excited about the new changes, read more here.

Farm News, Box Contents, Recipes

Dear Farm Members,

Recently, among many other things on our to-do list, the crew is working on the dry bean harvest. The farm’s focus has always been growing vegetables, but we can’t seem to resist going on a few tangents. 7 or 8 years ago we started fooling around with planting dry beans in small quantities. We grew small amounts of Tiger’s Eye and Calypso beans for a few years until 4 or 5 years ago, when one of our especially enthusiastic farmers, Jake, began to agitate for more dry beans. Each year since then we’ve increased the planting and most of you have probably found the beautiful black and white Calypso beans in your CSA boxes a few times. This year we planted over half an acre of two varieties: Jacob’s cattle and Hutterite.

Since we don’t have a combine, and most combines wouldn’t fit in our fields anyway, we harvest them using a simple ancient technique: thresh and winnow. Just as the pods start to dry, the bean plants are cut and stacked on big tarps to finish drying. Next we thresh by driving over them with a tractor which does a good job of shattering the pods. After threshing, we winnow by dumping 5 gallon buckets of beans in front of the large exhaust fans on one of the greenhouses. The chaff blows away and the clean beans fall into big containers.

This is kind of a crazy way to deal with this many beans, but it seems to work. We’d like to grow more as they are fairly easy to grow, they make their own fertilizer by gathering nitrogen from the air, they mature at a point in the season just before our water supply starts to get tight, people seem to like to eat them, and they store well. In order to grow more, we’d need a special expensive machine…but who knows maybe we can get creative somehow…same old farming story.

Thanks for supporting Mountain Bounty,

John Tecklin

 

IN YOUR VEGGIE BOXES THIS WEEK

REGULAR BOX
  • Rainbow Chard – looking so lush with the cooler nights!
  • Sweet Peppers – finally! We are mostly growing our two favorite varieties, Gypsy and Carmen
  • Tomatoes
  • Lettuces
  • Beets
  • White Supersweet Corn. This is our last planting. There may be some more left for next week, but enjoy it while you can.
  • Cilantro
  • Red Cabernet Onion
  • Jalapenos
  • Green Beans
  • Garlic
  • Carrots

SMALL BOX:

  • Rainbow Chard – looking so lush with the cooler nights!
  • Sweet pepper – finally! We are mostly growing our two favorite varieties, Gypsy and Carmen
  • Tomatoes
  • Lettuce
  • Beets
  • White Supersweet Corn. This is our last planting. There may be some more left for next week, but enjoy it while you can.
  • Cilantro
  • Red Cabernet Onion
  • Melon

FRUIT SHARE NEWS

This week in your CSA we have Gordon apples from the G-Bar-G Ranch in Half Moon Bay. They have been growing quality organic apples for many years on a beautiful coastal location.
 
We also have Shinko Asian pears, Attic Snow White nectarines and Summer Sweet peaches from 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 cooler nights have slowed everything down quite a bit but thankfully all of our late plantings are still on track to keep producing before it gets too cold. Last week we prepped beds and planted out some of our overwintered flowers such as foxgloves, lupines, campanula and delphiniums. There’s still lots of clean up to do that I’ve been avoiding but hopefully we can get to that in the next week or so. This week we’re seeding our sweet peas which will also get planted this fall and will overwinter. The ranunculus and anemone corms are also going to get soaked and start sprouting for planting in mid-October! Lots to do!!!

This week we are harvesting our next round of queen red- lime zinnias, explosion grass and a few other grasses, lots more dahlias, 3 varieties of rudbeckia, and the next round of vanilla marigolds.
Enjoy.

Angie Tomey

RECIPES

Recipes may sometimes call for more or less of a certain item in your boxes, or a fresh herb or other ingredient you might not have on hand. The key to succeed in eating locally and seasonally is learning to adapt recipes and make delicious food with what you have on hand… if you get stuck, give me a call and I’ll help you figure it out!

BEETS
We love beets! They’re on our logo and in John’s heart. Here’s a couple ways to get them into a picky eater (and give a boost of iron in their diet!):
OK here’s one that isn’t so sweet:

And here’s a few to pair with your fruit share (these recipes call for cooked beets, just do that by steaming or boiling them til they’re soft. Cooked beets are a handy fridge staple, too!):

CHARD
You’ll need to use your red onion instead of leek here, and you can easily sub the herbs called for with your cilantro, or omit altogether:
Serve this one with a sweet little salad of your sweet peppers and chopped tomatoes:
CSA RECIPE WEBSITES
Once you know a few simple tips and techniques, stock your pantry well, and have some reliable recipes for each season, you can make incredibly delicious meals with anything the farmers put in your box, year ’round. I’ve come across some interesting foodie sites customized for CSA members, so I’ve gathered them for you to check out. Let me know what you think!

Here’s a great article with cooking tips, recipes, and extensive notes on how to stock a CSA-friendly pantry.

This is a seasonal recipe service to help you make the most of ingredients from your local farms:

This is the author of the previous article, her site offers classes, recipes and resources for healthy, delicious, and quick meals geared toward CSA farms & locally-sourced ingredients:

This one is a link to an online cooking class all about GREENS! She’s a health coach, chef, and mother, who wants to help you enjoy all the delicious benefits of leafy greens. For the price of a cooking class, you get an entire system to green your plates and change your lives. I have one 80% off coupon for this class I’ll give to the first person who responds to me about this!

~

Mountain Bounty Farm

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Week 16, Summer 2016

September 5, 2016
Earlybird discount signups begin October 1 for the new winter share – we’ll be growing some of the winter produce at our farm this year!  

Farm News, Box Contents, Recipes

Dear Farm Members,

September is a month of transition in the fields. Naturally, all our crops are perfectly and entirely attuned to the weather and changing day length and light intensity. Tomatoes are still holding strong, but by the end of this month they will be fading. One more corn planting is coming along and will be perfect for next week. Melons are slowing down. Cucumbers and zucchini are almost done. Red sweet peppers are right in the middle. They need so much heat to ripen that they are just now getting there and should be in the boxes starting next week and for about a month thereafter. Most of the fall storage crops are already harvested and curing: bins and pallets piled high with onions, hard squashes like butternut, acorn, kabocha, and spaghetti, and also dry beans. This week potato harvest continues.

At the same time as the summer treats are slowly finishing, the greens, brassicas, and roots of fall are looking more vibrant. By late September or early October we should have spinach, broccoli, escarole, and many more beautiful greens. With the decline of summer, it can be tempting to think things are about to end, but we still have a solid 8 weeks of bountiful summer share harvests to go!

For the farmers in the fields, September is a time when tasks slowly begin to ease. Weed pressure diminishes. There is only a little transplanting and seeding left to do. We start to roll up irrigation and mow down crops that have finished, in anticipation of seeding cover crops. It’s one of the golden times on the farm and my favorite.

Eat well,
John Tecklin

IN YOUR VEGGIE BOXES THIS WEEK

REGULAR BOX

  • Radishes
  • Melon
  • Little gem lettuces
  • Red slicing tomatoes
  • Heirloom tomatoes
  • Basil
  • Carrots
  • Leek
  • Eggplant
  • Arugula
  • Kale, large bunch

SMALL BOX:

  • Little gem lettuce
  • Red slicing tomatoes
  • Heirloom tomato
  • Basil
  • Carrots
  • Leek
  • Eggplant
  • Arugula, small bag
  • Kale, small bunch

FRUIT SHARE NEWS

This week’s CSA fruit box features the season’s first pick of Asian Pears; Skinko variety. A sweet and crunchy pear, great in salads and other dishes, as well a lunchtime snack. We also have Fair Time yellow peach, September Snow White peach, August Fire yellow nectarines, and Valley Pearl grapes with a light Muscat flavor, grown love and care by the Lee Family Farm. 
 
Enjoy, 
Greg Lewis – Sunset Ridge Fine Fruits

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

FLOWER SHARE NEWS

This week in your bouquets you’ll see some of our new sunflowers- hopefully there will be enough for everyone to get a couple of the almost black ones that are called ‘prado red’. We also have 3 great varieties of rudbeckias coming into their prime, more new zinnias, amaranth and more dahlias.

Hope you enjoy!

Angie Tomey

RECIPES

BASIL
Basil stores best when treated like flowers- trim the stems and place in a small jar of water on the countertop. Mine will last over a week and still look great! Pesto is an obvious recipe for the bounty of summer basil, and you can even freeze it for an off-season treat. But, did you know you can make pesto from almost any greens? Here’s a formula for making a great pesto that will set you free to be creative with anything that the farmers put in your box, year-round. I’ve even made delicious pesto with carrot & radish greens!

EGGPLANT & TOMATOES
A perfect pairing, here’s some ideas for this week’s combination:
LEEKS
Leeks are cooler than onions; they perform the same jobs (use them anywhere you would a regular onion) but they’re sweeter, with a more delicate flavor. Plus, they’re pretty! They can be dirty between the layers though, and somewhat intimidating if you’ve never tried to use them before. Here’s a leek primer:
Now try this timeless classic, which improves as it sits so you can make it ahead of time:
RADISHES
Always delicious for a snack, radishes can also be dolled up to impress:
GREENS COOKING CLASS
This link below is to an online cooking class all about greens. She’s a health coach, chef, and mother, who wants to help your family enjoy all the delicious benefits of leafy greens. For the price of a cooking class, you get an entire system to green your plates and change your life:

~
Mountain Bounty Farm
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Week 15, Summer 2016

August 29, 2016

Farm News, Box Contents, Recipes

Dear Farm Members,

BIG CHANGES TO OUR WINTER VEGGIE SHARE

New and exciting starting this fall, we are changing up our winter veggie share option. Instead of the boxes coming from Riverdog Farm, we will now be packing the boxes ourselves. Although our mountain location is inherently limited when it comes to winter growing, over the years we have been slowly extending our season and experimenting with pushing the limits of what we can grow. 10-15% of the winter veggies will now come from our farm! This is a huge and exciting change for us. We are continually innovating and we are proud to be at the cutting edge of farming in our area. We will be going out to gather the remainder of the produce from a small handful of trusted Northern California organic farms that we know, and that can do winter production. In addition to a handful of others, we will be primarily working with Pinnacle Organic Produce in San Juan Bautista and Route 1 Farms in Santa Cruz – both farms have been growing year-round for many years and are known for high quality organic produce. In each newsletter we will share information about who grew what. With this new system, we expect the boxes to be more generous and diverse than has been possible in the past. Another result of this change is that we are now able to offer a limited number of small boxes for the winter share. Winter share signups start October 1. Please look for more winter share announcements coming later in September.
Thanks for supporting Mountain Bounty,

John Tecklin

IN YOUR VEGGIE BOXES THIS WEEK

Regular Box:
Note: we’ve had tomatoes in your boxes since early July, but they are really going crazy now, and we can’t help sharing the bounty with you. Hopefully it won’t be too much. I’m guessing no one is sick of them yet?

  • Cucumbers
  • Zucchini/Summer Squash
  • Garlic
  • Super Sweet Corn
  • Onions
  • Savanna Green Beans
  • Large bunch Collard Greens
  • Little Gem Lettuces
  • Red Slicing Tomatoes
  • Heirloom Tomatoes – this year we are growing “only” two varieties of heirlooms (in the past it’s been a dozen or more varieties): Striped German and Copia. Striped German has marbled yellow and red flesh and more irregular stripes, and tastes a little sweeter. Copia is the one with thin green and yellow zebra-like stripes and a zingier, more acidic flavor. Heirloom tomatoes are fun and beautiful, but very finicky and generally low yielding. We are experimenting with growing larger amounts of two of our favorites in order to perhaps be able to offer more of them in the boxes as well as making it easier to explain what you are getting. Our red slicers are equal or better tasting, but cannot match the visual appeal of these amazing tomatoes.

SMALL BOX
Note: we’ve had tomatoes in your boxes since early July, but they are really going crazy now, and we can’t help sharing the bounty with you. Hopefully it won’t be too much. I’m guessing no one is sick of them yet?

  • Garlic
  • Super Sweet Corn
  • Onion
  • Red Slicing Tomatoes
  • Savanna Green Beans
  • Small bunch Collard Greens
  • Little Gem Lettuce
  • Heirloom Tomatoes – this year we are growing “only” two varieties of heirlooms (in the past it’s been a dozen or more varieties): Striped German and Copia. Striped German has marbled yellow and red flesh and more irregular stripes, and tastes a little sweeter. Copia is the one with thin green and yellow zebra-like stripes and a zingier, more acidic flavor. Heirloom tomatoes are fun and beautiful, but very finicky and generally low yielding. We are experimenting with growing larger amounts of two of our favorites in order to perhaps be able to offer more of them in the boxes as well as making it easier to explain what you are getting. Our red slicers are equal or better tasting, but cannot match the visual appeal of these amazing tomatoes.

FRUIT SHARE NEWS

This week’s fruit CSA features the last of the European pears from Steamboat Acres in Courtland, CA. We will begin serving up some great Asian pears starting next week!
 
From Lee Family Farms we have loaded the box with a bunch of Fairtime yellow peaches and September Snow White peaches, along with a few Majestic Sweet yellow nectarines. 
 
Enjoy,
Greg Lewis – Sunset Ridge Fine Fruits
7825 Fox Hill Lane – Newcastle, Ca 95658. Office phone (916)663-9158

FLOWER SHARE NEWS

I can’t believe it’s almost September. The days and nights are starting to cool off and so it seems fall is around the corner. As the cooler nights set in, the flowers start to slow down as does the pace around the farm. With much of the fieldwork behind us, we have an eye towards the fall and spring. My bulbs are all ordered as I plan for the early spring CSA shares that were so successful last year. 
 
My late planting of flowers are thriving and the field is super beautiful right now. 
For now most of our daily chores revolve around keeping up with the harvesting and watering in this field. All of my flowers are irrigated with drip tape though my shrub plantings are irrigated on micro sprinklers. Most things are watered twice a week and sometimes 3 times a week when it’s super hot. We’re fortunate to have a fairly consistent and productive well here at our home site (where my late planting is..) but by late summer our well struggles to keep up with all of our water needs and we have to be careful with how much we can water. With this cooler weather, we’ll be able to start watering less, thankfully.
 
Today in your bouquets you’ll see more dahlias. Lots of dahlias, scented geraniums, zinnias, amaranth and sahara rudbeckias. Enjoy.

Enjoy!!

Angie Tomey

RECIPES

TOMATOES
Here’s a fun site to help you with all those tomatoes!
CSA-SPECIFIC RECIPE WEBSITES
One of the most important skills you need to succeed at eating more locally is the confidence and ability to cook with the seasons– in other words, with what you have! Once you know a few simple tips and techniques, stock your pantry well, and have some reliable recipes for each season, you can make incredibly delicious meals with anything the farmers put in your box, year ’round. I’ve come across some interesting foodie sites customized for CSA members, so I’ve gathered them for you to check out. Let me know what you think!

Here’s a great article with cooking tips, recipes, and extensive notes on how to stock a CSA-friendly pantry.

This is a seasonal recipe service to help you make the most of ingredients from your local farms:

This is the author of the previous article, her site offers classes, recipes and resources for healthy, delicious, and quick meals geared toward CSA farms & locally-sourced ingredients:

This one is a link to an online cooking class all about GREENS! She’s a health coach, chef, and mother, who wants to help you enjoy all the delicious benefits of leafy greens. For the price of a cooking class, you get an entire system to green your plates and change your lives. I have one 80% off coupon for this class I’ll give to the first person who responds to me about this!

~
Mountain Bounty Farm
Comments Off on Week 15, Summer 2016

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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