Dear Farm Members,
To sign up for the Winter Season:
Sign up by November 13 to be on the first delivery Nov. 20!
This is it, week 24, the last of our summer season. Once again we have exceeded our own expectations and had another best ever season. I doubt we can continue getting better each year forever, but it’s been a good run. The quality and amount of produce coming out of our fields this year have been amazing. The quality of the people doing the farming this year has been beyond amazing. I am so grateful to be a part of this farm dream team. Sadly, some treasured people are moving on. Maia, Jake, and Phoebe are heading to the Bay Area to catch up with significant others and urban adventures, Ross is off into the great unknown, and Emma is going back to her trail crew in Big Bend National Park. There are some very hard goodbyes coming up. Hopefully some of these fine folk will find their way back here before too long. The rest of us – Myself, Angie, Cory, Missy, Abby, Aaron, and Mike – will hold down the fort in 2015. We are hoping for a wet winter and looking forward to the slower pace of the next couple months.
Emma gathered data about the value of our shares this year. Average box values this season were up from last year’s high of $31/box. This season, the boxes were worth an average of $36 each, for a total box value of $864. Since we are charging $26.75/week for a total of $642 (Truckee/Tahoe members pay an additional $3/box for delivery), this season you received a 25% discount on your veggies. Of course we are committed to the CSA farming system for so many other reasons than dollars and cents, but we like to check and see how the box holds up in comparison to other ways of shopping for your food.
Later this week or early next week we will be sending out the annual online survey. Please continue to help us by giving feedback about how the CSA experience worked for you. Every year we make significant changes (hopefully improvements!), based on what we hear from you in the survey.
Remember to sign up for the winter share; it starts the week after next. Since we have had such a bumper harvest lately, we have enough produce for the first box of the winter share right here at Mountain Bounty. The remainder of the winter boxes will be coming from our friends at Riverdog Farm in the Capay Valley near Davis.
Thanks for sticking with us another year!
IN YOUR BOX THIS WEEK:
PLEASE NOTE – we are having a serious late season battle with aphids, a common problem every fall. Since organic sprays are not very effective and we don’t like to spray anyhow, they are on all the greens this week to varying degrees. We carefully sort and double wash everything, but still some aphids will probably get by us. Please wash your greens under running water leaf by leaf. It’s easy to do and very effective.
Red Russian kale OR collard greens
Baby bok choy
Tomatoes – unbelievable, but we’ve got them til the end!
Free choice: arugula
Recipe from 101Cookbooks.com – Read the full post at:
This recipe requires a food processor. I have a 8-cup / 2 liter / 2 quart model, and needed every cubic inch of it. I found the best approach if you are tight for space in your food processor is to add a few of the ingredients, then pulse a few times. The ingredients collapse and free up more space for the next few ingredients. If you don’t find yourself using much bouillon, I will suggest making a half batch of this. And for those of you wanting to do a version with no salt, freeze the pureed vegetables in small amounts – say, ice cube trays, just after pureeing them. Introduce salt in whatever amount you like later in the cooking process.
5 ounces / 150 g leeks, sliced and well-washed
7 ounces / 200g fennel bulb, chopped
7 ounces / 200g carrot, well scrubbed and chopped
3.5 ounces / 100 g celery
3.5 ounces / 100g celery root (celeriac), peeled and chopped
1 ounce / 30g sun-dried tomatoes
3.5 ounces / 100g shallots, peeled
3 medium garlic cloves
9 ounces / 250g fine grain sea salt
1.5 ounces / 40 g flat-leaf parsley, loosely chopped
2 ounces / 60g cilantro, loosely chopped
Place the first four ingredients in your food processor and pulse about twenty times. Add the next four ingredients, and pulse again. Add the salt, pulse some more. Then add the parsley and cilantro. You may need to scoop some of the chopped vegetables on top of the herbs, so they get chopped. Mine tended to want to stay on top of everything else, initially escaping the blades.
You should end up with a moist, loose paste of sorts. Keep 1/4th of it in a jar in the refrigerator for easy access in the coming days, and freeze the remaining 3/4 for use in the next month. Because of all the salt it barely solidifies making it easy to spoon directly from the freezer into the pot before boiling.
Start by using 1 teaspoon of bouillon per 1 cup (250 ml), and adjust from there based on your personal preference.
Makes roughly 3 1/2 cups.