Week 24, Summer 2016

October 31, 2016
This week is the last summer delivery, don’t forget to renew for winter!
Downtown Nevada City, it’s spooky out there tonight, so plan accordingly!

Farm News, Box Contents, Recipes

week24-webDear Farm Members,

Thank you so much for joining us this season. It’s been another big long glorious journey with all sorts of farming adventures along the way. And the season has ended capped by a lovely wet period that perfectly catapults us into winter mode.  I feel grateful that we have had enough water this season, and relieved and happy that the soil is dark and wet.

We seeded your first tomatoes in January and have been continuously seeding, planting, tending and harvesting for you until now. Harvests have been abundant, sometimes even overwhelming. It’s very satisfying to see all those beautiful veggies grow and to have the good fortune that there are so many that want to eat them. Thank you.

Please take a moment to reflect on how the season worked for you and share your feedback in the survey. Although the harvests have transitioned to fall veggies, don’t forget about all those melons, tomatoes, and corn…

And, we’re not done! The farm will definitely quiet down a bit, but there are still crops out in the fields, greenhouses, and stored in the barns and coolers. So, onward to the new winter share, and please give us a call if you’d like to sign up.

Your farmer,

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 can always change according to the actual harvest.
REGULAR BOX:
  • Butternut squash! This guy takes a long time to grow and cure and almost always shows up in the last box. They are great to eat now and will taste even sweeter after a month or two of storage.
  • Potatoes
  • Carrots
  • Onions
  • Thyme
  • Broccoli
  • Radicchio – this is the elongated and sometimes pointy Treviso type, which we prefer to the rounder types. Its stunning deep red and white leaves are great mixed into salads with lettuces or other milder greens. More adventurous cooks may want to try cooking it, which may intensify the bitter flavor. I like it cut in half the long way, thoroughly soaked in olive oil, salted, and grilled.
  • Cauliflower
  • Lettuce
  • Radishes
  • Bok Choy

SMALL BOX:

  • Butternut squash! This guy takes a long time to grow and cure and almost always shows up in the last box. They are great to eat now and will taste even sweeter after a month or two of storage.
  • Potatoes
  • Carrots
  • Onion
  • Thyme
  • Broccoli
  • Lettuce
  • Bok Choy

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! ~Mielle (530) 292-3776
 
BUTTERNUT SQUASH, THYME, ONION
Risotto is one of those comfort foods that can be elevated to an impressive main course for both vegetarians and omnivores. The process may seem intimidating but it’s very simple and easy to master. The first recipe is classic, with the constant stirring. The second is a newfangled Martha version where the risotto is baked instead, freeing you up for other tasks. It calls for kale but your bok choy in this week’s box would substitute just fine.
BROCCOLI, POTATO
This is not your average broccoli soup. Instead of merely boiling the broccoli to cook it, here, the florets are seared until deeply browned on one side while remaining bright green on the other. This gives the soup a layer of caramelized flavor while also preserving the fresh green taste of the broccoli itself.
RADICCHIO
Austere as this salad may seem, it’s got 2 secret tricks that will make you better at making salads: 1. You infuse the vinegar with chopped onion for an hour, then quietly remove it. The vinegar is left with a richer, more complex flavor, without the oppressive oniony kickback. 2. You toss the dressed leaves with a dusting of finely grated Manchego to help the coating stick.
Another grown-up salad with heightened and complicated flavors, this one has just five ingredients. Together they make a stunningly unusual composition of bitter, sweet, and salty-savory.
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Week 23, Summer 2016

October 26, 2016

Next week is the last summer delivery, don’t forget to renew for winter!

Farm News, Box Contents, Recipes

Dear Farm Members,
We are winding down our “summer” CSA season. Next week is the final week. So if you haven’t signed up for the winter share, please do it now. With our newly configured winter CSA, the usual seasonal transition is feeling less like an abrupt change and more like a gradual tapering down of the season. We will be continuing to harvest a substantial portion of the box contents for the first 5-6 weeks of the winter shares. After that we will still have one or two items in the boxes for quite a while.

In the fields, all the cover crops are seeded and some are already greening up nicely. Yeah for all the rain! From now on out as later crops are harvested, those areas will be covered with a protective layer of straw mulch. Over the winter the mulch will slowly break down, adding organic matter to the soil.

I hope you are enjoying these last boxes, they hold some of the most succulent produce of the season!

Thanks,

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 can always change according to the actual harvest.

REGULAR BOX:

  • Broccoli
  • Rainbow chard
  • Lettuce
  • Leeks
  • Sunshine Kabocha squash: This is one of our favorite squashes and we are very excited about this year’s crop. It also beloved by all the pests and for several years we have had a hard time getting a good solid harvest. This year there are enough for everyone! These squash are sweet and moist and good just about any way you cook them.
  • Potatoes
  • Rosemary
  • Carrots – this week’s are a multicolored blend. Some of the colors taste better than others and overall we recommend roasting.
  • Hakurei turnips
  • Sweet peppers: Sadly, this is it for the peppers. We cleaned out the pepper patch as it was declining with the cool weather. This week’s offering is a mix of mostly green peppers, but all are mild.

SMALL BOX:

  • Broccoli
  • Small bunch Rainbow chard
  • Leek
  • Sunshine Kabocha squash: This is one of our favorite squashes and we are very excited about this year’s crop. It also beloved by all the pests and for several years we have had a hard time getting a good solid harvest. This year there are enough for everyone! These squash are sweet and moist and good just about any way you cook them.
  • Rosemary
  • Carrots – this week’s are a multicolored blend. Some of the colors taste better than others and overall we recommend roasting.
  • Sweet peppers: Sadly, this is it for the peppers. We cleaned out the pepper patch as it was declining with the cool weather. This week’s offering is a mix of mostly green peppers, all are mild varieties.

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! ~Mielle (530) 292-3776
 
CARROTS
Roasting brings out the natural sweetness from roots, and other veggies too. The first recipe is very simple, if you’ve never tried this before. The second includes a delicious maple butter sauce– feel free to sub your rosemary for the thyme:

KABOCHA SQUASH
Everything about the Sunshine variety is better than other Kabocha Squash varieties, from the sweet, nutty flavor to the glorious persimmon-orange color, which is beautiful as a fall decoration until you enjoy it for dinner. Sunshine is stringless, filled with succulent, ultra-sweet flesh and a nutty afterbite you’ll love. The creamy-sweet flavor is brought out well when it’s baked, steamed or simmered:
~
Mountain Bounty Farm
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Week 22, Summer 2016

October 17, 2016

This week is the last summer flower delivery, and summer veggie boxes end on November 3. Don’t forget to renew for winter!

Farm News, Box Contents, Recipes

Dear Farm Members,

As I write this Monday morning, we just received one of our best early rains in my recent memory: 6.4” at our modest 2600’ elevation. I imagine those of you higher upslope got even more. I haven’t seen anything like this in at least five years, maybe more. This is a whole bunch of good news for the farm and definitely puts a bounce in my step. The fall and winter crops love it. I was out walking around in the rain a bit and the greens and brassicas were so vibrant and happy looking. When the fall is dry and hot, aphids can be a big problem for us; this weather has the opposite effect.

Half or two thirds of the fields have already been seeded to cover crops and those are now sprouting and will make good use of the moisture and coming warm days. Later this week we’ll be able to plant the rest of the cover crops, which is great timing. Cover crops planted on time with favorable conditions means our fields are well cared for, which is our greatest hope and need in farming.

Thanks for supporting Mountain Bounty,

John Tecklin
Mountain Bounty Farm
(530)292-3776
www.mountainbountyfarm.com

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
  • Dino AKA Lacinato Kale
  • Escarole!!! They are so big you can eat multiple salads from one head. For those of you new to Mountain Bounty, escarole is the large, frilly, light green head that looks like lettuce. It’s got a lot more going for it than lettuce though! It’s got more texture and more taste (both slightly bitter and sweet). You can cook escarole, but most will enjoy it in salads.
  • Spinach
  • Napa Cabbage. Another XXL veggie. Try slaws and make Kimchee.
  • Onions
  • Sweet potatoes!!
  • Parsley
  • Fennel
  • Radishes
  • Tomatoes – getting close to the end here. It’s been an amazing long and fat tomato season.

SMALL BOX:

  • Escarole!!! They are so big you can eat multiple salads from one head. We tried to cut them smaller to fit the small box. For those of you new to Mountain Bounty, escarole is the large, frilly, light green head that looks like lettuce. It’s got a lot more going for it than lettuce though! It’s got more texture and more taste (both slightly bitter and sweet). You can cook escarole, but most will enjoy it in salads.
  • “Smaller” Napa Cabbage, but still pretty big. Try slaws and make Kimchee.
  • Onions
  • Sweet potatoes!!
  • Fennel
  • Radishes
  • Tomatoes – getting close to the end here. It’s been an amazing long and fat tomato season.

FLOWER NEWS

Wow, what a crazy rain we had. Here on the farm our rain guage said 6.4 inches! I can’t remember the last time we got that much rain this early into fall. Well, despite the complete pummeling to my flowers, it has been a welcome change here on the farm. Thankfully, I slipped out on Friday during a break in the storm, to snag the flowers that had not been too rain soaked and knocked over yet and my chrysanthemums are growing in the hoop house so they are high and dry, whew!
The flower share has been full of challenges for me this year and as a result, next year I’ll be making some changes to accommodate the shifting of my growing style. I’ve been feeling like it’s difficult for me to put the the time into the bouquets that I want to with so many members and such a long season. Thus next year I’ll be offering two shorter season shares- one in the spring (the super successful bulb share I offered last year) and a main season summer share which will be shortened to 10 weeks and will be a larger bouquet, with more interesting design elements included. I’m hoping that this shift will allow me to offer my customers an arrangement that more accurately reflects my style and attention to detail.
In the mean time, I hope you enjoy the last week of blooms. Hopefully, we can scrap together some fabulous flowers for your last bouquet of this season- I think with all of our hoop house flowers it should still be pretty darn awesome.
Thanks so much for your support and I hope that you’ll sign up for our incredible bulb share this spring!!
Happy Fall!

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! ~Mielle (530) 292-3776

SWEET POTATO, FENNEL & ONION
This recipe will warm the house and your bellies too. Adapted from Ina Garten’s Potato and Fennel Gratin recipe, this is perfect as a side dish to accompany your perfect roast turkey for Thanksgiving dinner. Try it this week to test-run your holiday meal:
FENNEL, ESCAROLE & RADISH

These vegetables are just perfectly suited to be combined in this salad, bursting with flavor thanks to the fennel. It calls for champagne vinegar, which is a delicate and wonderful vinegar. It has a sweeter taste than white wine vinegar, which can be used as a substitute if needed, especially if you add a little lemon or orange juice. A bit of sherry mixed with white wine vinegar can also be a champagne vinegar substitution.

ESCAROLE & SWEET POTATOES

Sauteed escarole is great paired with the recipe for Spice-Rubbed Turkey Breast with Sweet Potatoes, to get in the mood for Thanksgiving next month!

~
Mountain Bounty Farm

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Week 21, Summer 2016

October 11, 2016

Early bird discounts for new Winter Shares end Friday!

Next week is the last summer flower delivery, and summer veggie boxes end the week of October 31. Don’t forget to renew for winter!

Farm News, Box Contents, Recipes

week21-webDear Farm Members,

This week we’ll be starting to plant garlic. Garlic planting is a seasonal milestone; it’s one of the last things we can plant each year. For me, there has always been something romantic about planting garlic. You plant individual cloves in the fall, it grows slowly all winter long, and by early summer each clove has become a full bulb. Every year we save a portion of the garlic harvest as “seed.” This year, due to a sub-par harvest, we had to purchase about a third of our seed from a farm in Oregon. One of the varieties we purchased to supplement our own seed, “Inchelium,” is an old favorite that I’ve been growing since before I started Mountain Bounty. The other, “Creole Red,” is new to us and we chose it because it supposedly thrives in warmer weather.

This week’s box features Delicata squash. It’s a popular fall/winter squash that is sweet and tender. Some people even eat the skin!

Enjoy!

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
  • Collard greens – We love our collards and we hope you will too! Please see the recipes below for more info on collards.
  • Potatoes
  • Delicata squash
  • Celery
  • Scallions
  • Arugula
  • Tomatoes
  • Mizuna – This is the slightly spiky leafed bunched green. It has a mild mustardy flavor and works great in salads. You could cook it also, but it is so tender that you’d have to cook it for only an instant.
  • Sweet Peppers
  • Carrots
  • Beets

SMALL BOX:

  • Collard greens– We love our collards and we hope you will too! Please see the recipes below for more info on collards.
  • Potatoes
  • Delicata squash
  • Arugula
  • Tomatoes
  • Sweet Peppers
  • Carrots
  • Beets

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! ~Mielle (530) 292-3776

COLLARD GREENS
Collards are nutritional superstars– their awesome strong “green” flavor provides more than your daily allotment of vitamins K and A, and they’re a great source of folate, manganese, iron, and calcium. Studies have shown that eating collard greens, kale, mustard greens, and other dark leafies on a daily basis can lower the risk of cardiovascular disease and cancer. I like to steam the greens until they’re soft but still bright green, and dress with a little lemon or vinegar and oil to increase iron absorption. There are a lot of great traditional recipes around the world for collards, try your hand at one of these this week:

This kind of recipe below is “new” traditional in the vegetarian, raw foods, and simple-eating realms. Omnivores can add roasted meat too! You can grate and chop the other veggies from your box this week for this recipe:

DELICATA
Here’s a delicious recipe to celebrate these beautiful autumn days:

~
Mountain Bounty Farm

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Week 20, Summer 2016

October 5, 2016

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

Fruit Share members, this is your last box!
This is a great time to get on board with the last few weeks of summer veggies… and please return your fruit boxes to the pickup site this week.

week20-3-webFarm News, Box Contents, Recipes

Dear Farm Members,

Now that we are in October and it’s really fall, this week we begin adding fall and winter squashes into your boxes. We are starting out with an acorn squash type called Festival. It’s gorgeous. Unfortunately it doesn’t have as much flavor as we’d like. Please check out the recipe section for ideas on how to liven it up – or just keep it as an object of beauty! We have several different kinds of squash headed your way for the final four weeks of the Summer CSA season:  Delicata, Kabocha, and Butternut, as well as sweet potatoes. Time for some rich, warm, comfort food.

We had high hopes for a nice little rain this weekend to moisten the soil and allow us to seed more cover crops, but alas we only received .12”, not enough to get the job done. Nevertheless, we are bathed in beautiful fall light, everything smells good, and the weather is so pleasantly cool. Now we just need to wait patiently for a little more moisture.

Happy fall,

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
  • Tomatoes — almost done, enjoy them while you can!
  • Lettuce
  • Basil
  • Sweet Peppers
  • Carrots
  • Purple Cabbage
  • Hakurei salad turnips
  • Broccoli
  • Garlic
  • Rainbow Chard
  • Festival Squash — this fall hard squash is so stunning to look at, but unfortunately also a bit bland. Sometimes there is a tradeoff between looks and substance. Use them for decoration or Check out the recipes below for ideas on how to use them as a base for all kinds of tasty dishes.

SMALL BOX:

  • Tomatoes — almost done, enjoy them while you can!
  • Sweet Peppers
  • Carrots
  • Small Purple Cabbage
  • Hakurei salad turnips
  • Small Broccoli
  • Garlic
  • Small bunch Rainbow Chard
  • Festival Squash — this fall hard squash is so stunning to look at, but unfortunately also a bit bland. Sometimes there is a tradeoff between looks and substance. Use them for decoration or Check out the recipes below for ideas on how to use them as a base for all kinds of tasty dishes.

FRUIT SHARE NEWS

Fruit Share members, this is your last box… this is a great time to get on board with the last few weeks of summer veggie boxes!

As we wrap up the last week of the summer fruit share…we have loaded the boxes with the flavors of Fall.

First of all we have Pom Wonderful pomegranates from Lee Family Farms. These fruits originate from the Mediterranean region and been around for thousands of years. To de-seed them, cut in half and submerge the half Pom in a large bowl of water and loosen seeds from the husk (Mielle has another method below too). In addition we have Shinko Asian pears, and Magenta grapes.

From the G Bar G Ranch we have Gala apples.

Enjoy and thanks for supporting our summer fruit CSA. Please continue to return all the empty fruit boxes to your pick up site during pickup hours.

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

 

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! 
 
FESTIVAL SQUASH
This mild-tasting squash makes a humble yet satisfying autumn side dish. Warm the house with your oven and try one of these deliciously simple recipes:
This might be your last chance to put some basil up in the freezer for a mid-winter treat!~
Wonderful wonderful pomegranates, eating one is one of the first fall rituals in my family. Some like to de-seed them in water, but I don’t want to lose all that magnificent juice! Instead, cut in half through the “belly” and hold cut-side-down over a large bowl. This is the fun part: get a sturdy wooden spoon and give it a good smack all across the hull. The seeds will magically fall through your fingers into the bowl. Voila~
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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

week19-webDear 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
Comments Off on Week 18, Summer 2016

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

Comments Off on Week 17, Summer 2016

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
Comments Off on Week 16, Summer 2016

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