 Louis and Scott handling irrigation nightmares |  Frolicking on the farm |
Hello again!
Hope you all had a wonderful Memorial Weekend. We are, as usual, scrambling around and it definitely feels like summer has begun, especially with the warm week that we have in front of us. Irrigation issues come up with 103 degree weather around the corner (of course) BUT the beauty of our setup here is that we work through problems, come up with solutions and support each other. It really is special when you see your team band together!
Also, BIG NEWS, we are opening U-PICK BLUEBERRIES this weekend Saturday and Sunday 8-12pm. Anyone who comes to u-pick will be getting the first berries of the year. They ripened up faster than we can believe and we can't wait to share them! Come on our for the first season's harvest, check out the farm and even stay for lunch from our deli at the farm store. We've got beer, wine and kombucha on tap!
Hope you all had a wonderful Memorial Weekend. We are, as usual, scrambling around and it definitely feels like summer has begun, especially with the warm week that we have in front of us. Irrigation issues come up with 103 degree weather around the corner (of course) BUT the beauty of our setup here is that we work through problems, come up with solutions and support each other. It really is special when you see your team band together!
Also, BIG NEWS, we are opening U-PICK BLUEBERRIES this weekend Saturday and Sunday 8-12pm. Anyone who comes to u-pick will be getting the first berries of the year. They ripened up faster than we can believe and we can't wait to share them! Come on our for the first season's harvest, check out the farm and even stay for lunch from our deli at the farm store. We've got beer, wine and kombucha on tap!
| FARM SHARE: | MINI FARM SHARE: |
 |  |
In your share this week:
CARMONA LETTUCE: Some got this variety last week, everyone gets it this week! She is tasty and beautiful. Quite a show-off in my opinion.
BRAISING MIX: A beautiful mix of different braising greens! These greens can be eaten alone, added to pasta, rice dishes, sauté mix, soups, potatoes....I could just keep going! A simple way to prepare them is to sauté them in olive oil with a little garlic and serve them with a splash of vinegar. Some other uses cut from a SF Chronicle article about braising mix that I've always liked: Cut greens into narrow ribbons, then saute in olive oil with garlic and toss with pasta. – Cut greens into narrow ribbons. Soften sliced red onion in olive oil. Add greens and wilt slightly, then add lemon juice and feta cheese and serve as a warm salad. – Rough-chop greens and stir into miso soup or vegetable bean soup. Cook until tender. – Top a pizza dough with tomato sauce, sliced roasted potatoes, cooked greens and cheese, then bake.
HAKUREI TURNIPS + GREENS: You've had these before and they continue to be one of the spring signatures!
CILANTRO: A small bunch of the herb. Cilantro is a great herb to top a meal with or can be used to make a dressing or pesto. We know not everyone likes it but we hope you do! The best way in my opinion to store cilantro is to un-bunch and put in a glass of water in the fridge. I also like to put a bag over the leaves to keep it as fresh as possible. To keep it as fresh as possible make sure no leaves are touching the water.
CUCUMBER: Dark green, thin skinned, seedless and sweet! First of the season!
Everyone with mini shares also gets ZUCCHINI!
Large Only:
CHARD: Rainbow and beautiful, the first time in the large share. Our plants are getting happier and healthier! Chard, like many of the farm greens, is great cooked. I recommend adding it to a dish (ala spinach) like lasagna or enchiladas or just sautéing it with some onions, garlic and a little bit of oil and maybe some lemon at the end. You can also throw it in fresh pasta, add it to a soup...really the options are endless. I often de-stem the chard, dice the colorful stems and use them in a different dish (delicious in a little olive oil and seasoning alone).
SPINACH: Just a small amount of spinach. It isn't the most tender but it's absolutely sweet. We recommend using it more for the braising method than raw, unless you don't mind chomping a bit more. The spinach would be delicious combined with the garlic scapes and hakureis!
GARLIC SCAPE: Hurray! The flower bud of the garlic plant, we harvest them to help the plant bulk up the bulb. Not only are they beautiful but they taste just like garlic and can be used the same way. Here is a great article from Bon Appetit on what to do with them. Although you don't get many in your share they are fun crop to try out. You can find garlic scapes in greater quantities at a farmers market from farms that grow more garlic than we do! (Mini share, you'll be getting them soon, certain varieties of garlic produce them faster than others).
SHUNKYO RADISHES: These long radishes are quickly becoming one of my favorite radish varieties–chefs love them too! A specialty variety from China, these radishes are both a lil spicy and sweet. The greens are also tasty and very tender.
ZUCCHINI OR STRAWBERRY: The final week of the zucchini or strawberry rotation for the large share. Please note: IF YOU ALREADY RECEIVED STRAWBERRIES YOU WILL BE GETTING ZUCCHINI THIS WEEK. It was a three week rotation!
CARMONA LETTUCE: Some got this variety last week, everyone gets it this week! She is tasty and beautiful. Quite a show-off in my opinion.
BRAISING MIX: A beautiful mix of different braising greens! These greens can be eaten alone, added to pasta, rice dishes, sauté mix, soups, potatoes....I could just keep going! A simple way to prepare them is to sauté them in olive oil with a little garlic and serve them with a splash of vinegar. Some other uses cut from a SF Chronicle article about braising mix that I've always liked: Cut greens into narrow ribbons, then saute in olive oil with garlic and toss with pasta. – Cut greens into narrow ribbons. Soften sliced red onion in olive oil. Add greens and wilt slightly, then add lemon juice and feta cheese and serve as a warm salad. – Rough-chop greens and stir into miso soup or vegetable bean soup. Cook until tender. – Top a pizza dough with tomato sauce, sliced roasted potatoes, cooked greens and cheese, then bake.
HAKUREI TURNIPS + GREENS: You've had these before and they continue to be one of the spring signatures!
CILANTRO: A small bunch of the herb. Cilantro is a great herb to top a meal with or can be used to make a dressing or pesto. We know not everyone likes it but we hope you do! The best way in my opinion to store cilantro is to un-bunch and put in a glass of water in the fridge. I also like to put a bag over the leaves to keep it as fresh as possible. To keep it as fresh as possible make sure no leaves are touching the water.
CUCUMBER: Dark green, thin skinned, seedless and sweet! First of the season!
Everyone with mini shares also gets ZUCCHINI!
Large Only:
CHARD: Rainbow and beautiful, the first time in the large share. Our plants are getting happier and healthier! Chard, like many of the farm greens, is great cooked. I recommend adding it to a dish (ala spinach) like lasagna or enchiladas or just sautéing it with some onions, garlic and a little bit of oil and maybe some lemon at the end. You can also throw it in fresh pasta, add it to a soup...really the options are endless. I often de-stem the chard, dice the colorful stems and use them in a different dish (delicious in a little olive oil and seasoning alone).
SPINACH: Just a small amount of spinach. It isn't the most tender but it's absolutely sweet. We recommend using it more for the braising method than raw, unless you don't mind chomping a bit more. The spinach would be delicious combined with the garlic scapes and hakureis!
GARLIC SCAPE: Hurray! The flower bud of the garlic plant, we harvest them to help the plant bulk up the bulb. Not only are they beautiful but they taste just like garlic and can be used the same way. Here is a great article from Bon Appetit on what to do with them. Although you don't get many in your share they are fun crop to try out. You can find garlic scapes in greater quantities at a farmers market from farms that grow more garlic than we do! (Mini share, you'll be getting them soon, certain varieties of garlic produce them faster than others).
SHUNKYO RADISHES: These long radishes are quickly becoming one of my favorite radish varieties–chefs love them too! A specialty variety from China, these radishes are both a lil spicy and sweet. The greens are also tasty and very tender.
ZUCCHINI OR STRAWBERRY: The final week of the zucchini or strawberry rotation for the large share. Please note: IF YOU ALREADY RECEIVED STRAWBERRIES YOU WILL BE GETTING ZUCCHINI THIS WEEK. It was a three week rotation!
 Elise harvesting scapes |  Carmona looking goregous in her natural habitat |
Eric (Ricky) harvesting cilantro next to the maturing fennel
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