Summer Week 9 – July 21 & 24

July 21, 2014

Dear Farm Members,             

Throughout the history of this farm we have been very interested in trialing many different varieties of vegetables. We grow around 45 different crops and over 250 different varieties (15 types of tomatoes, 20 types of lettuces, etc). We do this to find varieties that taste and look good, yield well and consistently in our system of farming, and for fun. This season, for the first time we worked with an organization called the Organic Seed Alliance to do a lettuce trial. We trialed 11 lettuces with the goal of finding a good hot season full size lettuce. Last week a representative from OSA came to the farm and made detailed evaluations together with our own Jake Benedict, who helped design the trial. Considering the heat wave of the last 3 weeks, we were surprised how well most of the lettuces did, and a couple will make it into our future plantings. In a few weeks, the results of the trial will be available to help others farmers and gardeners on the Organic Seed Alliance website:


Phoebe, Ross, and Jake tasting the trial lettuces last week.












Potatoes – first new red potatoes of the season!

Walla Walla onions



Parsley – looking so good – see the Tabbouleh recipe below!

Sweet corn

Beets – Chioggia type



Melons – MAYBE! We are just starting to harvest these tasty treats, so we’re not sure how many there will be yet. Lots more coming soon if they don’t make it into the boxes this week.

Free choice: Zucchini (first come, first serve – but please try to share)



Nectarines, Peaches, Plums


Lebanese Tabbouleh


Dressing Ingredients:

4 Tbsp freshly squeezed lemon juice

4 Tbsp extra virgin olive oil

½ tsp salt

pepper, to taste


Salad Ingredients:

1 ounce mint leaves finely chopped

½ C parsley (without stalks) finely chopped

4 scallions thinly sliced

4 tomatoes finely chopped

8 ounces cooked bulgur


1. Prepare the bulgur according to the package.

2. Meanwhile, separate the parsley and mint leaves from their stalks and finely chop them.

3. Chop scallions and tomatoes and add to herbs.

4. When bulgur has cooled, add 8 ounces to the bowl and mix well with everything else.

5. Mix together dressing ingredients and pour over salad and stir well.

6. This dish should be served cold so refrigerate for at least an hour before serving.

Tabbouleh keeps well in the fridge for up to 24 hours.

Comments Off

Summer Week 8 – July 14 & 17

July 14, 2014

Dear Farm Members,

Despite the heat, the broccoli miraculously held out and we are able to pick it again for this week. That is fitting in an odd way, since tomorrow we are transplanting out the first broccoli for fall. It’s always weird, and I probably mention it in the newsletter every year, how at the height of summer we are already working on the fall (another broccoli planting will happen in two weeks). Broccoli hates heat so mid-July is not a great time to plant it, but we’ve found that if we wait too much longer, it won’t be ready on time in October. Last year we did our two broccoli plantings on August first and mid-August, and the second one wasn’t ready until late November – after the CSA season ended! Conversely, some years we’ve had the first fall broccoli ripen in September, which is also bad because September is still so warm that the broccoli isn’t as good quality, and we still have so many other “summer” veggies that we don’t “need” the broccoli yet. Another challenge is if September is terribly hot (as it was last year) then aphids can infest the crop. So for the broccoli’s sake, and a lot of other reasons, I am always hoping for a cool moist September. Whew. Meanwhile, summer crops are doing very well. Tomatoes are looking amazing and I optimistically predict another big tomato season, as good, or better than last year.

Thanks for your support,

John Tecklin


Lettuces – still succulent and perfect!

Sungold cherry tomatoes – probably the last week of these since the bigger red tomatoes are coming on strong.

Early red tomatoes


Sweet corn





Walla Walla onions


Free Choice: Zucchini – as a reminder this is always first come, first serve – if you want some get there when your site opens. The free share is above and beyond the value of your box.

IN YOUR FRUIT SHARE (if you get one!):

Peaches, Nectarines , Plums and Valencia Oranges


Chilled Cucumber and Avocado Soup with Fruit Salsa

Adapted from



2 large cucumbers, or a mixture of small cucumbers – peeled and cut into chunks

1 large avocado flesh scooped out

3 scallions, greens and whites included, chopped

2 Tbsp fresh lime juice

¼ to ½ tsp sea salt to taste

¼ tsp black pepper


Fruit Salsa:

1 ½ C stone fruit of your choice (peaches, nectarines, plums) cubed

1 C tomato in 1 inch dice

1 C shucked corn kernels (raw)

½ C cilantro loosely packed, chopped

1 Tbsp olive oil

1 Tbsp lime juice

Sea salt and black pepper to taste

1. Add all soup ingredients to a blender and blend until smooth. Add a small amount of water to achieve a creamy texture, but not too much! (About ½ C)

2. Mix all the salsa ingredients together in a bowl.

3. Pour the soup into 4 bowls and top with a generous spoonful(s) of salsa. A refreshing way to enjoy soup in the summer!




Comments Off

Summer Week 7 – July 7 & 10

July 7, 2014

Dear Farm Members,

The news on the farm (and everywhere else!) is heat. It’s not unusual to be hot at this time of year, but it’s always a big deal for us anyway. When it gets into the mid 90’s or above, many of the crops and farmers start to suffer, but we make it through. Beneficiaries of the heat right now are corn and melons, which are growing like crazy. You should get your first taste of sweet corn this week. We are experimenting with cutting the tips off the corn, we’ll see how it goes. One casualty of the heat is broccoli, which is still looking great, but will probably be finished after this week. Broccoli will be back in the fall. We continue to have beautiful lettuce because a new succession is planted every week. As I’ve mentioned before, many of the lettuce varieties that seem to be working best in the summer are the smaller “little gem” types. In my opinion they also have better flavor and texture than the bigger leaf types. Hang in there with the heat everybody. My boys and I are getting a lot of mileage out of our kiddy pool.

Thanks for supporting the farm,

John Tecklin




Sweet corn

Sungold cherry tomatoes and maybe a few of the first red tomatoes





Green Beans


Free Choice: Beets! We have so many beets but haven’t wanted to overwhelm everyone. So beet lovers, here you go. Help yourself if you wish, and leave if them if you’ve already had enough.

Coming soon:  more tomatoes, onions, corn, eggplant, and melons


White Peaches, Summer Valencia Oranges!, Yellow Nectarines, Plums, a few Apricots


– from Mountain Bounty crew member Rachel Klein

Vietnamese Style Summer Rolls with Peanut Sauce

These light and healthy Vietnamese-influenced summer rolls are filled with cooked shrimp, rice noodles, and plenty of fresh herbs and vegetables for flavor and crunch. Once your ingredients are prepped, the rolling fun begins as sheets of rice paper are softened in water and used for the wrappers. Dipped in a spicy peanut sauce, these rolls are a great hot-weather appetizer or light lunch.

What to buy: We like to use natural peanut butter in this recipe. If you use the conventional kind, omit the sugar called for in the sauce. Look for hoisin sauce and chile-garlic paste in the Asian section of your supermarket. For the chile paste, we prefer the one made by Huy Fong Foods (with the rooster on the jar!). The rice stick noodles and rice paper wrappers can be found in most Asian grocery stores. For the wrappers, we like the Red Rose brand.

Game plan: Be sure to have all your ingredients ready and easily accessible when you start to roll, and give yourself plenty of time (and counter space) to make these. Also be sure to have a few extra rice paper wrappers on hand—it may take a few tries before you’re rolling like a pro.

Store the summer rolls in a dish or plastic container that’s roomy enough to hold them without their touching. Place a damp paper towel in the bottom of the container to keep the rolls moist. Cover tightly with plastic wrap.

You can make the peanut sauce a day ahead. Just keep it refrigerated in a covered container. Let it sit for a bit at room temperature before serving.


For the peanut sauce:

  • 3/4 cup natural-style creamy peanut butter
  • 1/3 cup water
  • 3 tablespoons hoisin sauce
  • 2 tablespoons freshly squeezed lime juice (from about 1 1/2 medium limes)
  • 4 1/2 teaspoons soy sauce
  • 1 tablespoon granulated sugar
  • 2 1/4 teaspoons chile-garlic paste
  • 1 medium garlic clove, mashed to a paste
  • 1/2 teaspoon toasted sesame oil

For the summer rolls:

  • 24 medium shrimp (about 1 pound), peeled and deveined (can substitute almost any protein!)
  • 4 ounces dried rice stick noodles or rice vermicelli
  • 16 (8-1/2-inch) round rice paper wrappers
  • 1 cup mung bean sprouts (about 3 ounces)
  • 32 medium fresh mint leaves (from about 1 bunch)
  • 32 fresh basil or Thai basil leaves
  • 16 small fresh cilantro sprigs
  • 2 serrano chiles, stemmed, halved, seeds removed, and thinly sliced lengthwise into 32 pieces (optional)
  • 1 medium cucumber, peeled and cut into 1/4-by-1/4-by-2-1/2-inch sticks
  • 1-2 carrots, peeled and cut into thin sticks
  • 3 medium scallions, quartered lengthwise, then cut crosswise into 2-1/2-inch pieces (white and light green parts only)
  • 8 lettuce leaves, cut in half

Instructions for the peanut sauce:

  • Whisk all of the ingredients together in a medium bowl; set aside.

For the summer rolls:

  • Bring a medium saucepan of water to a boil over high heat. Add the shrimp and cook until bright pink and just opaque, about 1 1/2 minutes. Drain in a colander and run under cold water until cool. Pat the shrimp dry with paper towels and place on a cutting board.
  • Holding your knife parallel to the cutting board, halve each shrimp horizontally.
  • Place in a medium bowl, cover with plastic wrap, and refrigerate.
  • Cook the rice noodles according to the package directions. Drain and set aside.
  • Place all of the ingredients in separate containers and arrange them in the following order around a work surface: rice paper wrappers, shrimp, rice noodles, bean sprouts, mint, basil, cilantro, serrano (if using), cucumber, scallions, and lettuce.
  • Place a clean, damp kitchen towel on a work surface. Fill a medium frying pan or wide, shallow dish large enough to hold the rice paper wrappers with hot tap water. Working with 1 wrapper at a time, completely submerge the wrapper until it is soft and pliable, about 15 seconds. Remove the wrapper from the water and place it on the towel.
  • Working quickly, lay 3 shrimp halves in a row, cut side up, just above the center of the wrapper, leaving about 1 inch of space on each side. Layer a scant 1/4 cup of the rice noodles over the shrimp, followed by a few bean sprouts, 2 of the mint leaves, 2 of the basil leaves, 1 sprig of cilantro, and 2 pieces of serrano, if using. Place 4 of the cucumber sticks and 2 of the scallion pieces on either side of the noodle pile. Roll one piece of lettuce into a cigar shape and place it on top of the noodle pile.
  • Fold the bottom half of the rice paper wrapper over the filling. Holding the whole thing firmly in place, fold the sides of the wrapper in.
  • Then, pressing firmly down to hold the folds in place, roll the entire wrapper horizontally up from the bottom to the top.
  • Turn the roll so that the seam faces down and the row of shrimp faces up. Place it on a rimmed baking sheet and cover loosely with plastic wrap. Repeat with the remaining wrappers and fillings. Leave 3/4 inch between each summer roll on the sheet so they don’t stick together, and replace the water in the pan or dish with hot tap water as needed.
  • If not serving immediately, keep the summer rolls tightly covered with plastic wrap at room temperature for up to 2 hours. Serve with the peanut sauce for dipping.


Thai Rice Salad

1 cup red rice (Thai)

1 1/2 cups water or chicken stock

1/4 cup olive oil

2 tbsp sesame oil (optional, if not using increase olive oil)

1/4 cup fresh lime or lemon juice

2 tablespoons soy sauce

1 tablespoon honey

2 medium garlic cloves, chopped

1 cucumber, peeled and chopped

2 carrots, peeled and shredded or chopped finely

1 medium head broccoli, cut into small florets & steamed

1/4 cup red onion, or 1/2 cup scallions, finely chopped

1 cup cherry tomatoes, halved

1/2 bunch cilantro chopped, optional

kosher salt & freshly ground black pepper

**Optional – Add marinated Tofu or Chicken, recipe follows

Wash the rice well and drain. In a heavy-bottomed pot, combine the rice and stock/water. Bring to a boil over high heat and let boil for 1 minute. Stir the rice to prevent sticking. Cover the pot and reduce the heat to the lowest possible setting and simmer until all the liquid has been absorbed and the rice is tender, about 30 minutes. Remove the pan from the heat and let stand covered for 10 to 15 minutes.

Meanwhile, whisk the canola oil, lime/lemon juice, soy sauce and honey until combined.

When done, fluff the rice with a fork and combine the rice, vegetables and tofu/chicken in a large bowl. Add the vinaigrette and stir to combine. Season with salt and pepper to taste. Let the salad sit at room temperature for 30 minutes before serving.

Marinated Tofu or Chicken

  • 1 package of firm tofu, cubed (or 2 chicken breasts)
  • 2 tbsp soy sauce
  • 1 tbsp rice wine vinegar
  • 1/2 tsp sesame oil
  • 1 tsp mirin
  • 2 cloves garlic, minced
  • 1 tsp chili sauce
  • 1 tsp vegetable oil for sautéing
  • In a shallow dish, combine all ingredients (except olive oil for sautéing). Gently combine ingredients to ensure that the tofu is evenly coated. Marinate in the fridge for 1 hour.
  • Heat about 1 tsp of vegetable oil in a pan over medium high heat.
  • Remove tofu from marinade and reserve the leftover marinade.
  • Sauté the tofu until slightly crisp on the outside. At the end of the cooking time you can add a little more of the marinade to the tofu for extra flavor. Leftover marinade is also useful for flavoring stir-fried vegetables.



Comments Off

2014 Summer Week 6 – June 30 & July 3

June 30, 2014

Dear Farm Members,      

With the heat this week, “summer” veggies are coming on! We will have enough Sungold cherry tomatoes and green beans to put in your boxes. You can expect tomatoes to slowly build from here on out. In response to your feedback on the survey, we have planted, in addition to our usual very early plantings, two extra late tomato plantings that will hopefully provide us with a longer peak tomato season. After last year’s bumper tomato harvest we thought there was no way people would want more, but that is what we heard, so here they come! We will also be picking the first bulbing onions of the season this week. These onions are mostly Walla Walla Sweets that were seeded last August, spent the winter in trays in the greenhouse, got transplanted into the field in late February, and now they are finally ready to eat. Overwintering onions are known for their mild, juicy flavor. But they don’t store well like the main season onions we will be harvesting in a few weeks and distributing for the rest of the season, so enjoy them soon. Once every year or two we just have to make onion rings with these babies. Do your patriotic duty this weekend and deep fry some onions!

Thanks for supporting Mountain Bounty,

John Tecklin



Lettuces – Little gem type lettuces. We think these are the best eating quality lettuces and they do well in our hot season. Many of the smallish lettuces we put in your boxes during the summer months are of this type.

Zucchini – Check out a crew favorite recipe for  zucchini bread below. Easy and yummy.

Parsley – Italian flat leaf, took forever to get to this point, but now we should be able to pick it every few weeks for the rest of the season.

Walla Walla onions

Green beans

Dino kale


Savoy cabbage or regular cabbage

Sungold cherry tomatoes


Free choice: Arugula


FOR FRUIT SHARE MEMBERS (please don’t take unless you are a fruit member):

Peaches, Nectarines, & Plums


Crunchy Green Bean, Quinoa, and Carrot Salad

Adapted from


1 lb (450 g) green beans, trimmed

1 cup quinoa

8  carrots, sliced thinly

2 spring onions, thinly sliced

1/2 cup raisins

1 cup toasted hazelnuts, coarsely chopped or halved

1/2 cup cranberries

½ C parsley, chopped



4 tbsp Dijon mustard, preferably coarse grained

3 tsp honey

juice from 1 medium sized lemon

3 tbsp apple cider vinegar

4 tbsp olive oil

sea salt & black pepper


Preheat the oven to 400°F. Trim off the edges of the beans and put them in a large sauce pan with boiling water and a pinch of salt. Remove after only 1 minute, using a sieve. Put the quinoa in a small pot and bring to a boil with two cups of water. As soon as quinoa reaches a boil, turn heat down to a very low simmer and keep the lid on for about 15 minutes. Meanwhile, add the carrot slices to a small bowl. Pour about 2 tbsp olive oil over them and toss until all are coated in oil. Spread evenly on a baking sheet covered with parchment paper. Sprinkle some salt over and bake for about 7-8 minutes (depending on how thinly sliced they are). Keep an eye on the oven so they don’t burn. Remove when the edges are starting to curl. Now it’s time to make the dressing. Whisk together mustard and honey. Add lemon juice, vinegar and oil and whisk for about 30 seconds. Add salt and pepper according to taste.

Assembling: Add beans, cooked quinoa, roasted carrots, onion and raisins in a large salad bowl. Pour over the dressing and toss, using your hands, until everything is well mixed. Top with toasted hazelnuts, cranberries, and parsley and serve immediately or bring to a picnic.


Special Zucchini Bread Recipe


1 1/2 cups chopped walnuts, plus a few to sprinkle on top

1/3 cup poppy seeds (optional)

zest of two lemons (optional)

1/2 cup crystallized ginger, finely chopped (optional)

1/2 cup unsalted butter

1 cup sugar

1/2 cup fine grain natural cane sugar or brown sugar, lightly packed

3 large eggs

2 teaspoons vanilla extract

3 cups grated zucchini (about 3 medium), skins on, squeeze some of the moisture out and then fluff it up again before using

3 cups whole wheat pastry flour (or all-purpose flour)

1 1/2 teaspoons baking soda

1/2 teaspoon baking powder

1 teaspoon salt

1 teaspoon cinnamon

1 tablespoon curry powder (optional)

Preheat your oven to 350°F. Butter the two loaf pans, dust them with a bit of flour and set aside. Alternately, you can line the pans with a sheet of parchment. If you leave a couple inches hanging over the pan, it makes for easy removal after baking. Just grab the parchment “handles” and lift the zucchini bread right out.

In a small bowl combine the walnuts, poppy seeds, lemon zest, and ginger. Set aside.

In a mixer, beat the butter until fluffy. Add the sugars and beat again until mixture comes together and is no longer crumbly. Add the eggs one at a time mixing well and scraping down the sides of the bowl between each addition. Stir in the vanilla and then the zucchini (low speed if you are using a mixer).

In a separate bowl, combine the whole wheat pastry flour, baking soda, baking powder, salt, cinnamon, and curry powder. Add these dry ingredients to the wet ingredients in two batches, stirring between each addition.

By hand, fold in the walnut, poppy seed, lemon zest, and crystalized ginger mixture. Save a bit of this to sprinkle on the tops of the zucchini loaves before baking for a bit of texture. Avoid over mixing the batter, it should be thick and moist, not unlike a butter cream frosting.

Divide the batter equally between the two loaf pans. Make sure it is level in the pans, by running a spatula over the top of each loaf. Bake for about 40-45 minutes on a middle oven rack. I like to under bake my zucchini bread ever so slightly to ensure it stays moist. Keep in mind it will continue to cook even after it is removed from the oven as it is cooling. Remove from the oven and cool the zucchini bread in pan for about ten minutes. Turn out onto wire racks to finish cooling – if you leave them in their pans, they will get sweaty and moist (not in a good way) as they cool.

Comments Off

2014 Summer Week 5 – June 23 & 26

June 23, 2014
Box5_Aaron_fbook (1)

Crew member Aaron with Week 5′s Veggie Box

This past weekend we were lucky to host the wedding of past Mountain Bountiers Kevin Bratton and Polly Maby, who met at the farm as interns in 2007 and then continued contributing to farm in various ways over the years. Polly continues to help Angie with the flowers. It was a fun and lively gathering, with many of the young farmer community (and a few older!) in attendance. The young farm crowd has brought so much wonderfulness to the farm. It’s a real pleasure working with them and just getting to be around them.

This week, in addition to lots of harvesting, we continue to do weekly lettuce transplanting, greenhouse seeding, tomato trellising, pepper trellising (yes, they get so tall and heavy that they flop over and get sunburned), irrigation and of course weeding. The much awaited Sungold cherry tomatoes are trickling in, but still not quite enough are ready.

Thanks for supporting the farm,

John Tecklin

In the VEGGIE box this week:




Broccoli – MAYBE! We had a gap in the broccoli harvest due to an evil little soil dwelling creature called symphylans. The next wave is ALMOST ready and if you don’t get broccoli this week, you will next week.

Rainbow Chard



Bok Choy – check out the Kimchi recipe below

Free Choice: Arugula

Coming very soon: Sungolds, Green beans. And not long after: Corn, Walla Walla sweet onions, cucumbers, and potatoes.

In the FRUIT box:

Plums, Peaches, Nectarines, and a few Apricots




From Wild Fermentation by Sandor  Katz

Sea salt

1 pound of bok choi (use the stems, too!)

a few radishes

1 or 2 carrots

a few scallions

3 or 4 cloves of garlic

3 or 4 hot red chiles (or crushed red pepper)

3 Tbsp fresh grated ginger

1. Mix a brine of 4 cups water and 4 Tbsp salt. Stir well to thoroughly dissolve salt. The brine should taste good and salty.

2. Coarsely chop the Bok choi, slice the radish and carrots, and let the vegetables soak in the brine, covered by a plate or other weight to keep the vegetables submerged, until soft, a few hours or overnight. 

3. Prepare spices: grate the ginger, chop garlic and onions, and crush chiles if using whole ones. Kimchi can absorb a lot of spice. Mix spices into a paste.

4. Drain brine off vegetables, reserving brine. Taste vegetables for saltiness. You want them to taste decidedly salty, but not unpleasantly so. If they are too salty, rinse them. If you cannot taste the salt, sprinkle with a couple of teaspoons of salt and mix.

5. Mix the vegetables with ginger-chile-scallion-garlic paste. Mix everything together thoroughly and stuff it into a clean quart size jar. Pack it tightly in the jar, pressing down until brine rises. If necessary, add a little of the reserved vegetable-soaking brine to submerge the vegetables. Weight the vegetables down with a smaller jar, or zip lock bag filled with some brine. Cover the jar top with a towel to keep dust out.

6. Ferment in your kitchen or other warm place. Taste the kimchi every day. After about a week of fermentation, when it tastes ripe, move it to the refrigerator.


Fennel Coleslaw

Adapted from the San Francisco Chronicle Cookbook

1 large or 2 medium fennel bulbs

1 head of cabbage

2 medium carrots, grated

¾ cup sour cream, mayonnaise, or Greek yogurt

3 tbsp. white wine vinegar

1 bunch Italian parsley, minced

3 tbsp. prepared horseradish

½ tsp. curry powder

½ tsp. freshly ground black pepper

½ cup golden raisins

Salt to taste


Shred the fennel and cabbage in a food processor or by hand.  Combine with the carrots.

Combine the mayo or sour cream and vinegar in a large bowl; whisk until smooth.  Stir in the parsley, horseradish, curry powder, and pepper.  Add the cabbage mixture and raisins.  Toss until well mixed.  Season with salt.

Comments Off

2014 Week 4 – June 16 & 19

June 18, 2014

Dear Farm Members,   

I want to acknowledge the unusual fatness of the last couple boxes. This is in the nature of the CSA – when we have abundance, we share it with you. Enjoy the generous greenery while it’s here. Things change so quickly on the farm – and not all the boxes will be that big. Approaching the summer solstice, these are the longest days of the year and everything is growing like mad. The first corn planting is tall and tasseling. Some of the potatoes, which I keep raving about, are chest high, and the cherry tomatoes which we seeded on New Year’s day are 7-8’ tall and will hopefully be in your boxes next week. For current farm photos, please check out our Facebook and Instagram pages.


Thanks for all your support,

John Tecklin


In your VEGGIE box this week:


Yukina Savoy – This is the last of our run of Asian greens for the spring. It’s very similar to Tatsoi, but with crinkly “savoyed” leaves. Cook like bok choy – Saute very lightly.

Basil – an early harvest of this summer favorite


Scallions – the scallions have been so fat and luscious

Red Russian Kale


Carrots – a mix of orange and purple this week




In your FRUIT box:





Lime Cabbage Slaw

Adapted from



Zest and juice from two large limes

1 Tbsp honey

½ Tsp salt

½ tsp ground chipotle

¼ C olive oil

2 Tbsp Greek yogurt or mayonnaise



1 head green cabbage

1 C grated carrots

½ C grated radish

1 bunch of cilantro roughly chopped

1 ripe mango (or peach, nectarine) diced

¾ C toasted almonds


In a small bowl, combine the zest and juice of the limes. Add the honey, salt and chipotle powder and whisk to combine. Mix in the yogurt or mayo and the oil and whisk well. Taste and alter as preferred. Set aside in the fridge.

Chop the cabbage super thin, using a mandoline if you have one. In a large salad bowl, combine the cabbage, carrot, radish, three quarters of the cilantro, reserving some for garnish and mango (or peach/nectarine). (Everything can be done in advance up to this point and kept covered in the fridge until ready for serving). Add desired amount of dressing and toss to coat. Chop the toasted almonds and garnish the top with the remaining cilantro and nuts. Give it a grind of fresh pepper and serve.


Tahini-Dijon Mustard Dressing

Adapted from


3 Tbsp tahini

1 ½ Dijon mustard

2 Tbsp apple cider vinegar

3 Tbsp nutritional yeast

6 Tbsp water

sea salt to taste


Here’s a great dressing you can use with your kale and yukina savoy. First, remove the kale and yukina savoy leaves from their stems. Then cut the kale and yukina savoy leaves into thin strips. Whisk all dressing ingredients together and then season with salt to taste. Let dressing sit on kale and yukina savoy mix for a half hour before enjoying – this will help the greens soften a little. Top the salad with some grated carrot, yum!

Comments Off

2014 Summer Week 3 – June 9 & 12

June 9, 2014

Dear Farm Members, 

Fruit and flowers start today – if you have not signed up for these shares, please do not take them (remind any friends who may be picking up for you, too.) THANKS!

BOXES: Please return carefully FLATTENED veggie boxes and INTACT fruit boxes each week. You can either transfer all your produce each week to your own bags, or bring the boxes back the following week.


Crew member Maia and this week’s amazing bounty

In your VEGGIE box this week:


Fennel – slice thinly in salads or substitute for celery in soups and sauces. Fennel would go well with either of this week’s salad recipes – see below.



Peas – last of the season for this – hard to pick but O so tasty treat.


Dino (aka Lacinato or Toscano) Kale

Bok choi – this is a different variety from last time with whiter stems and overall larger size.


Napa (aka Chinese) cabbage

Salad turnips – these are so tasty just sliced and dressed with seasoned rice vinegar. Our kids can’t get enough of this snack.


Free Choice: Arugula – remember free choice means you can help yourself to as much as you will use. There are a lot of greens and a very full box this week, but we thought the hardcores might appreciate more arugula. First come, first serve on the free choice box.


FRUIT SHARE members receive:






Warm Beet Orzo Feta Salad

Adapted from


3/4 pounds beets with greens
1/4 cup sunflower seeds- toasted
2 tablespoons extra virgin olive oil
scallions- thinly sliced
2 cloves garlic, minced
8 ounces orzo pasta
3 ounces feta cheese, crumbled
kosher salt & freshly ground pepper

Heat the sunflower seeds in a dry skillet, over medium heat, until they begin to brown. Watch them carefully, as they will burn in a flash. Remove from the heat & transfer to a bowl. Set aside.

Slice the beets into bite-sized pieces. Remove the stems from the beet greens & slice the leaves into strips. Wash the greens thoroughly to remove any grit.
Heat the olive oil in a skillet over medium heat. Add the onion & garlic. Cook until the onions are tender & golden brown, about 10 minutes. Reduce the heat to medium low & add the beet greens. Cover & cook, tossing occasionally, until the greens are wilted, about 5 minutes.

Meanwhile, cook the beets in a pot of salted water, until just tender, about 10-12 minutes. Remove the beets from the pot using a slotted spoon & set aside. Return the water to a boil & add the pasta. Cook, according to the package instructions, until al dente & drain.

Add the orzo to a bowl, along with the beets, pine nuts, beet greens & crumbled feta. Toss, season with salt & pepper to taste & serve. 


Asian Slaw

By Mountain Bounty crew member Abby Carnevale 


1/2 small head of napa cabbage
1/2 bunch dino kale
3 carrots
3 turnips
1 small zucchini

chop kale and napa into thin strips or ribbons, grate carrots, turnips and zucchini and mix well


12 oz sweet chili sauce
4 tbsp peanut butter
4 tbsp soy sauce
1/2 cup rice vinegar
1 large clove garlic, grated
1/2 teaspoon fresh ginger, grated

Mix well, dress salad generously.

Slaw is even better the next day!

Comments Off

2014 Summer Week 2 – June 2 & 5

June 2, 2014

Box2_MissyDear Farm Members,

Please remember – your shares are ONLY available on your pickup day during your site’s open times. Per our agreement with our site hosts, we ask that you respect these guidelines.

It’s peak season here at Mountain Bounty. We are trying to do big harvests, plant for the rest of the season, keep up with the weeds, and the millions of other farm tasks like tying up tomatoes and cucumbers, cleaning the cured garlic for storage, fixing a broken tractor, etc. This excitement usually lasts until late July when much of the planting is done and weeds are less overwhelming. Most people think that late summer and fall is the busy time on the farm because it is when the harvests are heavier, and that now we are just getting started working. In reality our season starts in January with seeding in the greenhouses, gets steadily fuller until our main busy season of April through June, and then actually gets easier in the fall. The crew has taken the challenge head on and is doing an amazing job. The fields look great! Come on out and see your produce growing this Thursday at the community potluck – details below.

Sierra Harvest is coordinating a series of community potlucks on local farms. We are hosting the first one this Thursday, June 5 from 6-8 pm. It is at our Birchville Rd fields, 11438 Birchville Rd.From Nevada City, head north on hwy 49 for 12 miles and then turn left on Birchville Rd. Go 1.5 miles and look for the signs about where to park and then walk through the fields to the huge oak tree for the potluck. Please bring a dish to share and your own plates and utensils. Here’s the link to the schedule of upcoming potlucks:  

Sierra Harvest also organizes the local version of a state program called Harvest of the Month where Mountain Bounty provides a tasting of a different vegetable each month, along with educational materials to almost all Nevada County schoolchildren. In May we provided 6000 turnips and in June (this week!) it will be carrots. The program resumes in the fall with tomatoes, peppers, and broccoli.

Enjoy the fat box this week!

John Tecklin


In Your Box this Week:





Tatsoi – this tasty Asian green has spoon shaped dark green leaves. Cook very lightly like bok choy.

Rainbow chard


Sugar snap peas



Broccoli – maybe? It is starting and we might have enough… we’ll see.

Buttermilk Herb Dressing

Adapted from The Nourished Kitchen by Jennifer McGruther

1 Egg yolk

1 Tbsp apple cider vinegar

1/4 C buttermilk

1 clove garlic minced

2 Tbsp finely chopped scallions

2 Tbsp finely chopped dill

1/2 Tsp black pepper

1/4 Tsp finely ground salt

1/2 C extra virgin olive oil

Drop the egg yolk into a mixing bowl. Pour in apple cider vinegar and buttermilk, whisking well. Drop in garlic, herbs, scallion, pepper, salt and continue whisking. Very slowly, drizzle in the olive oil and whisk vigorously, until the liquid thickens slightly. Spoon over greens and toss to coat. Enjoy with a mixed arugula and lettuce salad topped with grated carrots.


Spinach and Zucchini Soup


3 tablespoons extra-virgin olive oil

2 cloves garlic, chopped

2 medium onions, roughly chopped

big pinch of salt

2 1/2 cups potatoes (2 medium) cut into 1/2-inch cubes

2 1/2 cups zucchini (2 medium), loosely chopped

4 cups vegetable stock

4 cups fresh spinach leaves, loosely packed

1 cup cilantro, loosely chopped

one lemon

In a large, thick-bottomed pot over medium-high heat, add the olive oil. When the oil is hot (but not smoking) add the garlic and onions and saute for a few minutes along with pinch of salt – just until they soften up a bit. Stir in the potatoes and zucchini. Add the stock. Bring to a simmer and cook until potatoes are soft throughout, roughly 10-15 minutes.

Stir in the spinach, and wait for it to wilt, just ten seconds or so. Now stir in the cilantro. Puree with a hand blender until smooth. Whisk in a big squeeze of lemon juice. Now taste, and add more salt if needed. Finish with a drizzle of olive oil and serve.

Serves about 6.

Comments Off

2014 Summer Week 1 – May 26 & May 29

May 26, 2014
The 2014 Summer Crew - AWESOME!

The 2014 Summer Crew – AWESOME!

Dear Farm Members,

Welcome to the new Mountain Bounty Farm season! As always we are so excited to start the harvest. The fields are lush, green, and gorgeous right now. I recommend at least a drive by of the Birchville Rd. fields. If you can, come by and walk around!

The farm is again blessed with a remarkable crew. Besides amazing produce, one of the unique things about Mountain Bounty is that we have organized it as a team effort. We work together as a big group or split into smaller teams. Everyone assumes a share of the responsibilities and everyone has an area where they are in charge. This makes for a fun and high performance work environment. In addition to myself, there are twelve of us. 8 of the 12 are veterans of several years and they continue to run the farm at a very high level. We also welcome 4 wonderful new interns for 2014. Come meet us at the Nevada City Farmers market on Saturdays starting June 14, or check out the mug shots on our website.

One of the local food organizations is organizing a series of community picnic potlucks at various farms. We are hosting the first one on Thurs June 5 from 6-8 pm at the Birchville fields, 11438 Birchville Rd. Please bring your own utensils.

For these first few weeks we have an abundance of succulent spring greens for your eating pleasure. Crops like spinach and peas have just a few weeks when they are perfect and that time is now, so enjoy them while they are here. Our signature crop, the almighty beet, is looking and tasting so good right now.

Thanks for supporting Mountain Bounty,

John Tecklin

In your box this week:


Beets – so perfect! You must eat the greens!

Radishes – a colorful blend called “Easter egg mix”

Sugar snap peas – eat the whole pod either raw or cooked, just remove the cap and string.

Spinach – we always harvest spinach by cutting the leaves, not whole plants like most store spinach. This way you get much more usable spinach and it is much cleaner.



Kale – “Red Russian” – not common in stores because it is so tender, I think it is the best kale. We also grow some other kale varieties, like the popular “dino” or “lacinato” which are coming later.

Zucchini/summer squash

Baby bok choy, a.k.a mei qing choy – check out the tasty recipe for bok choy below!

Egg Drop Soup with Ginger, Chile + Spring Peas

Adapted from

1 quart chicken broth or stock
1 small garlic clove, finely grated
1 teaspoon finely grated fresh ginger
1 tablespoon rice-wine vinegar
2 teaspoons teaspoons cornstarch
2 teaspoons soy sauce
cups cut up snap peas
2 large eggs
fresh chile, such as Serrano, thinly sliced
4 scallions, thinly sliced
4 small radishes, very thinly sliced

In a medium saucepan, bring chicken broth to a simmer. Meanwhile, grate garlic and ginger into a small bowl and whisk in vinegar, cornstarch and soy sauce. Whisk mixture into simmering broth. In a separate pan, lightly sauté the peas.  Add the peas to the soup and return to a simmer. In a thin stream, pour eggs into simmering broth. Portion soup into bowls and top with chile, scallion and radishes. Serve immediately.


Grilled Bok Choy with Miso Butter
Adapted from

2-3 bok choy
3 tablespoons unsalted butter, at room temperature
3 tablespoons white or yellow miso paste
2 tablespoons olive oil
1 tablespoon freshly squeezed lemon juice

Cut the leaves away from the bok choy stalks. Halve the stalks lengthwise. Rinse the leaves and stalks well, then pat dry to remove any excess water. In a small bowl, mix together the butter and miso with a fork until well combined.
Prepare a medium-hot fire — a hotter fire will burn the miso paste — on a charcoal or gas grill. Put the bok choy stalks in a large bowl. Using your hands (or a fork), coat the bok choy with the miso butter. Arrange the bok choy, cut side down, on the grill grate. Close the lid and grill for about 5 minutes, until golden brown on the underside. Turn the bok choy with tongs, re-cover, and grill for 5 to 6 minutes more, until golden and crisp-tender.

While the stalks are cooking, stack the bok choy leaves and roll them up lengthwise into a cigar shape. Slice the leaves crosswise into thin shreds. Make a bed of the shredded leaves on a serving platter. Drizzle the leaves with the oil and lemon juice, sprinkle with a pinch of kosher salt and 1/4 teaspoon black pepper. Toss to combine. Put the grilled bok choy on the dressed salad to wilt the leaves; sprinkle additional pepper over the bok choy. Serve immediately.
Comments Off

END of SUMMER SEASON – WEEK 24 – Nov 4 & 7

November 4, 2013

Dear Farm Members,       

Please bring a bag to pickup, transfer veggies into that & leave the flattened box. Please also bring all old boxes back today – we want them! THANKS!

Week 24, the last week of the summer season! It’s been a wonderful and very successful year for the farm, largely due to the talent and diligence of the farm crew. It takes an almost unbelievable amount of work to pull off a CSA season here. So many carrots seeded, weeded, watered, pulled, washed, and delivered!  I would like to most especially thank the core “nine:” Missy, Jake, Cory, Maia, Abby, Kali, Phoebe, Kevin, and Rachel. I am so grateful to get to work with these people. This is also a time of transition for the crew. Two of the nine will be heading on to other projects. Kevin is going in search of a farm with more animals and Rachel is headed for Amsterdam to be closer to her family. We will miss them.

The ending of each season leaves me feeling fulfilled and relieved, and also a bit melancholy and lost. My purpose has been so clear these last months, and now it’s time to slow down, recharge, and start the planning process so we can do it again!

In order for us to continue to improve the farm, we will be sending out an email with a simple online survey later this week. In order to help you reflect on your CSA experience this season, I have compiled a short list of some of our major crops, how many weeks we were able to offer them, and also a summary of the box dollar values over the season.

Value of the boxes: on average the boxes were worth $31 (using the farmer’s market and our local coop for pricing). You are paying $25.75 per box (Truckee/Tahoe folks pay an additional $3 for delivery), so you received $5.25 per box or $126 total worth of free produce – not counting the free choice items. Individual box values ranged from $22 to $45, with only 3 boxes valued below $25.75.

Now here’s a list of all the crops that we gave out in your boxes for 5 or more weeks, followed by the number of weeks: Tomatoes 16, lettuce 22, sweet corn 13, carrots 19, melons 8, green beans 6, beets 9, broccoli 6, Chard 5, cilantro 6, cucumbers 11, eggplant 6, zucchini/summer squash 13, winter squash/pumpkins 5, sweet peppers 9, potatoes 8, garlic 11, kale 5, parsley 5, onions 9 (this doesn’t include the 4 weeks of scallions, and 4 weeks of leeks!), and cabbage 6.

Crops that we gave out less than 5 times are as follows: cauliflower, celery, bok choy, collard greens, dill, edamame, escarole, fennel, leeks, Napa cabbage, peas, hot peppers (not counting free choice), radicchio, radishes, scallions, spinach, tatsoi, and turnips.

Overall, I was especially pleased with the tomatoes, potatoes, corn, lettuce, winter squash, garlic, sweet peppers, and carrots. I wished we had fall broccoli a little earlier, and a little more chard and kale in the fall as well. Everything else seems like it was average or better than average this year — a very impressive harvest.

I hope the food treated you well. Thank you all for supporting our farm, we are thriving thanks to you!

John Tecklin


In your box this week:

Butternut squash – a few people may get acorn squash


Purple or orange carrots






Radicchio – this is the beautiful, very deep red thing that looks like lettuce. Some are more of a tight head and some are more open. All are a little more bitter than escarole. So yummy mixed with the lettuce in salads.

Broccoli-Cheese Soup 

Serves 6 to 8 To make a vegetarian version of this soup, substitute vegetable broth for the chicken broth. 
INGREDIENTS 2 tablespoons unsalted butter 2 pounds broccoli, florets roughly chopped into 1-inch pieces, stems trimmed, peeled, and cut into 1/4-inch-thick slices1 medium onion, roughly chopped (about 1 cup) 2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons) 1 1/2 teaspoons dry mustard powder pinch cayenne pepper Table salt 3–4 cups water 1/4 teaspoon baking soda 2 cups low-sodium chicken broth (see note) 2 ounces baby spinach (2 loosely packed cups) 3 ounces sharp cheddar cheese, shredded (3/4 cup) 1 1/2 ounces Parmesan cheese, grated fine (about 3/4 cup), plus extra for serving Ground black pepper 
INSTRUCTIONS 1. Heat butter in large Dutch oven over medium-high heat. When foaming subsides, add broccoli, onion, garlic, dry mustard, cayenne, and 1 teaspoon salt. Cook, stirring frequently, until fragrant, about 6 minutes. Add 1 cup water and baking soda. Bring to simmer, cover,and cook until broccoli is very soft, about 20 minutes, stirring once during cooking. 
2. Add broth and 2 cups water and increase heat to medium-high. When mixture begins to simmer, stir in spinach and cook until wilted, about 1 minute. Transfer half of soup to blender, add cheddar and Parmesan, and process until smooth, about 1 minute. Transfer soup to medium bowl and repeat with remaining soup. Return soup to Dutch oven, place over medium heat and bring to simmer. Adjust consistency of soup with up to 1 cup water. Season to taste with salt and pepper. Serve, passing extra Parmesan separately.
Comments Off