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February 9, 2012

Seed and Chicken Catalogs

This is the time of the year to peruse the slew of catalogs that descend upon us. Yesterday, Lorraine and I were reading all about the melon offerings. We decided to steer away from the heirlooms and focus on varieties that “do well on farm stands or farmers markets.” In other words, they do not like shipping long distances in trucks. The furthest any of ours travel to you is the Bay Area. Our nice, ultra low-emission and smooth Sprinter delivery trucks driven by Kiki and Jason can handle these ripe melons nicely.

Next up: chickens! Which breed? The chicks I order now will arrive in March and April. They will start laying in August and September and provide us eggs through next winter. The demand for eggs is high in the winter, as many other pasture-raised egg producers do not bother much about this time of the year. Our demand is year round so we put a great deal of effort into having eggs every week. This means selecting the right bird. A heavy bird such as a Rhode Island Red does not like the heat of the summer because it has a hard time keeping cool. We have misters on the house, but even so they are not happy. The Leghorns are a light bird that do well in the summer but have no bulk to keep them warm in the winter. So, we need medium-weight birds that will work in the heat of the summer and the relative cold of our winters. Last year we tried California Whites for the first time. The lay lots of white eggs, are very lively, and love our pasture. They do like to escape, but we have a plan to beef up fencing this year. We will be getting 1,800 more of these this spring. They will come from Welp Hatchery in the Midwest, as it is the only hatchery I can find that can supply the numbers we need at the same time.

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February 9, 2012

Today’s Box (February 9th)

Cilantro: The fragrant herbs pairs incredibly well with piquant foods and can enhance the flavors of many dishes. Wrap in a damp paper towel or store upright in an inch of water, then refrigerate. Do not wash prior to refrigeration, but make sure to wash before use.

Mandarin or Navel Oranges: The mandarins are from our friend Bill at Everything Under the Sun in Winters and are sustainably grown, but are not certified organic. Boy, do they have delicious citrus! They make a great afternoon snack or great salad addition. The oranges are from our very own orchard, and they’re quite juicy! Wash and peel.

Lemons: These are from our friend Nacho at Twin Girls Farm and are QAI (Quality Assurance International) certified organic. These juicy dreams add a great touch to winter greens and salads. They store longer in crisper of fridge.

Mixed Baby Lettuce: Enjoy these fresh greens for salads and sandwiches! It is a mix of tender curly, red leaf and Romaine lettuces. Store in plastic bag in fridge and wash well before consuming.

Mixed Mustard Greens: The beautiful ruffled leaves of the mustard plant have a spicy flavor and are highly nutritious. They can be added raw to salad or sautéed or braised to tame the bitterness. Store in crisper in fridge and wash before eating.

Pomelo(s): This delicious citrus is from our orchard!  The pomelo is like a large grapefruit, but it’s sweeter and juicier. It might be a bit harder to peel, but it is definitely worth the effort! Peel away the piths if you don’t want the bitterness. This fruit lasts better if it is stored in the fridge.

Broccoli: We were amazed to see these beautiful bouquets of green in the field! Rich in fiber and vitamin C, this brassica always adds a flavor to soups, salads, and stir-fries. Store dry in fridge and wash before using.

Romanesco: This Italian heirloom is quite versatile and tastes like a cross between cauliflower and broccoli. Try steaming it and adding lemon juice, olive oil, salt and pepper. It also pairs very well with pasta.  Store in the fridge.

Chard: These big, beautiful leaves are mighty tasty! Remove the leaves from the stems, but make sure to eat the stems too. The stems will need to be cooked a little longer than the leaves. Store in a plastic bag in the fridge and wash well before using.

Turnips: This ancient veggie is one of the earliest to be cultivated and was a staple before the potato. It is rich in fiber, calcium, and vitamins A and C. These beauties can be eaten raw or steamed and have a deliciously buttery crunch. Remove the greens and store in separate plastic bags in fridge. Be sure to wash them before eating. The turnip greens are amazing sautéed!

Savoy Cabbage: The beautiful head of cabbage with its crinkly leaves is amazingly sweet with a more delicate flavor than other cabbage varieties. It is delicious steamed or stuffed with rice, potatoes, or ground meat. It is a lovely addition to soups and is great raw in salads or slaws. Keep in crisper  of fridge and wash before eating.

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February 8, 2012

Health Update

I wanted to let you all know how I am doing. After leaving the hospital, getting home was wonderful. Unfortunately, the radiation I had on my neck caused an internal sunburn on my throat. This made swallowing food and water very difficult, not to mention completely changed my sense of taste. Fortunately this has cleared up and every day, with Lorraine’s wonderful care, I am getting stronger. I start physical therapy in Davis this week, which will help with my mobility and strength.

The cancer is in retreat and next week I begin a new series of what the doctors call medium duty chemotherapy. I am hoping to combine the best of allopathic medicine with all that we know about good nutrition and enhancing the natural healing powers.

Your thoughts and prayers are felt. I do not have words for the feeling of support you all are giving me. I have to say that the glass is flowing over more than it ever has…Nigel

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February 8, 2012

Candied Citrus Peel

1 or 2 pomelos
2 to 3 cups  sugar
2 cups water

Sugar for rolling

Score the fruit into 5 or 6 sections and peel back and separate the skin from the fruit. Because pomelos have so much pith, I used a sharp paring knife to cut some of the pith – in a similar manner as I would to fillet fish. (I don’t know if this decreased the number of times I would need to blanch the peels, but I thought it didn’t hurt.)

Place peel halves/segments in a large saucepan and cover with cold water. Heat on high until water comes to a boil. Pour off the water. Repeat three times more (or however many times you think is enough to remove bitterness). Once the blanching is complete, use a sharp spoon to [carefully] scrape off some of the pith (as much as desired.) Cut peel into 1/4 (or 1/2) inch strips.

Combine sugar and water in the saucepan and bring to boil over high heat until temperature reaches 230°F. Add peel and reduce heat to simmer. Simmer until peels are translucent (30 minutes or longer). Remove peels from syrup and roll in sugar if desired, and set on rack to dry for several hours. Once the peel is dry, you can dip in tempered dark chocolate – shake off excess, and place on foil, wax paper, or baking sheet to dry. Store in a tupperware, or if not chocolate dipped, store in sugar.

Bon appétit!

From holybasil.wordpress.com

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February 8, 2012

Braised Mustard Greens

1 to 2 cloves garlic, peeled and sliced
1/4 to 1/2 pound bacon, chopped
1 bunch mustard greens, chopped
1/2 cup chicken stock
A small handful of golden raisins
1 teaspoon balsamic vinegar (optional)
Salt
Freshly ground black pepper

On medium heat, sauté garlic and bacon in a large pan. While bacon is cooking boil water in a large pot. Blanch mustard greens in boiling water until bright green. *Cook’s Note: Add a few greens a little bit at a time into boiling water. Make room for more greens by pushing down with a spoon. Drain greens.

Add greens to the pan with the bacon and garlic. Stir together. Add chicken stock and raisins. Mix well together.  Stir in vinegar, if using, and add salt and pepper, to taste, and let simmer for 5 minutes.

Adapted from foodnetwork.com

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February 8, 2012

Individual Turnip Gratins

1 bunch of turnips
Salt
Pepper
1/2 teaspoon dried thyme leaves
1/2 cup Gruyère or white cheddar cheese, grated
1 to 1 1/2 cups heavy cream
A few slices of French bread

Wash turnips, and slice them into thin rounds using a sharp knife or mandoline. Bring 3 to 4 quarts of water to a boil, add a tablespoon of salt, and cook the turnips for a minute. Pour them into a colander and drain.

Preheat the oven to 375°F. Butter 3 or 4 shallow round gratin dishes that are about 5 to 6 inches in diameter. Cover the bottom of each with an overlapping layer of turnips, and season with salt, freshly ground black pepper, and some of the thyme. Make a second layer of turnips and seasonings, ending with the cheese. Pour the cream over the top and bake. Check after 15 minutes and baste some of the cream over the top if it has not yet begun to boil. Remove the gratins when most of the cream has been absorbed and there is a golden crust over the top, about 30 minutes total. Set them aside to cool for a few minutes.

Toast the bread and slice it. Slide a rubber spatula around the edge of each gratin, reaching across the bottom, then slide it out carefully onto a serving plate.  Or, serve the turnips in the gratin dish.  Enjoy with bread.

From The Greens Cookbook by Deborah Madison

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February 8, 2012

Cilantro Noodle Bowl

8 ounces dried soba noodles
2 to 3 cups baby Romanesco or broccoli florets
Zest of one lemon
2 cups fresh cilantro, chopped
2 large cloves garlic
1/4 teaspoon cayenne powder
1/2 teaspoon fine grain sea salt
1/2 cup extra-virgin olive oil
12 ounces extra-firm nigari tofu

Cook the soba in a big pot of rapidly boiling salted water just until tender – but about 20 seconds before the pasta is done cooking add the Romanesco (or broccoli) to the pot. You want it to barely cook. Now drain and rinse under cold running water. Sprinkle with lemon zest and set aside.

In the meantime make the dressing by combining the cilantro, garlic, cayenne, salt, and olive oil. Blend in a food processor or chop by hand. Taste, adjust for more salt if needed and set aside.

Drain the tofu, pat it dry, and cut it into rectangles roughly the size of your thumb (1/2 inch thick and 1 inch long). Cook the tofu in a dry nonstick (or well-seasoned) skillet over medium-high heat for a few minutes, until the pieces are browned on one side. Toss gently once or twice, then continue cooking for another minute or so, until the tofu is firm, golden, and bouncy. Remove from skillet, let cool a bit and if desired cut into matchsticks, sometimes I don’t bother and use larger pieces instead.

In a large mixing bowl, combine the soba, Romanesco and a couple big splashes of the cilantro dressing. Toss until well combined. Add the tofu and gently toss again, add more dressing and a couple pinches of salt if needed. Turn out onto platter and crown with a couple pinches of cayenne and a squeeze of lemon juice.

From 101cookbooks.com

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February 8, 2012

Today’s Box (February 8th)

Cilantro: The fragrant herbs pairs incredibly well with piquant foods and can enhance the flavors of many dishes. Wrap in a damp paper towel or store upright in an inch of water, then refrigerate. Do not wash prior to refrigeration, but make sure to wash before use.

Mandarin Oranges: These delicious little cuties are from our friend Bill at Everything Under the Sun in Winters and are sustainably grown, but are not certified organic. Boy, do they have delicious citrus!   These make a great afternoon snack or great salad addition. Wash and peel.

Lemons: These are from our friend Nacho at Twin Girls Farm and are QAI (Quality Assurance International) certified organic. These juicy dreams add a great touch to winter greens and salads. They store longer in crisper of fridge.

Mixed Baby Lettuce: Enjoy these fresh greens for salads and sandwiches! It is a mix of tender curly, red leaf and Romaine lettuces. Store in plastic bag in fridge and wash well before consuming.

Mixed Mustard Greens: The beautiful ruffled leaves of the mustard plant have a spicy flavor and are highly nutritious. They can be added raw to salad or sautéed or braised to tame the bitterness. Store in crisper in fridge and wash before eating.

Pomelo(s): This delicious citrus is from our orchard!  The pomelo is like a large grapefruit, but it’s sweeter and juicier. It might be a bit harder to peel, but it is definitely worth the effort! Peel away the piths if you don’t want the bitterness. This fruit lasts better if it is stored in the fridge.

Broccoli: We were amazed to see these beautiful bouquets of green in the field! Rich in fiber and vitamin C, this brassica always adds a flavor to soups, salads, and stir-fries. Store dry in fridge and wash before using.

Romanesco: This Italian heirloom is quite versatile and tastes like a cross between cauliflower and broccoli. Try steaming it and adding lemon juice, olive oil, salt and pepper. It also pairs very well with pasta.  Store in the fridge.

Chard: These big, beautiful leaves are mighty tasty! Remove the leaves from the stems, but make sure to eat the stems too. The stems will need to be cooked a little longer than the leaves. Store in a plastic bag in the fridge and wash well before using.

Turnips: This ancient veggie is one of the earliest to be cultivated and was a staple before the potato. It is rich in fiber, calcium, and vitamins A and C. These beauties can be eaten raw or steamed and have a deliciously buttery crunch. Remove the greens and store in separate plastic bags in fridge. Be sure to wash them before eating. The turnip greens are amazing sautéed!

Savoy Cabbage: The beautiful head of cabbage with its crinkly leaves is amazingly sweet with a more delicate flavor than other cabbage varieties. It is delicious steamed or stuffed with rice, potatoes, or ground meat. It is a lovely addition to soups and is great raw in salads or slaws. Keep in crisper  of fridge and wash before eating.

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February 6, 2012

How to Support Your Farmer

Dear Friends of Eatwell Farm,

I am hoping to reach as many of you as possible who are members, friends or regular customers of Eatwell Farm at the Ferry Plaza’s Saturday Market.  In case you haven’t heard, at the beginning of the year Nigel Walker was diagnosed with multiple myeloma– a cancer of the plasma cells in one’s bone marrow. He went to see a doctor for severe back pain and learned he had a tumor on his spine that would paralyze him, let alone take his life, if left untreated. He was immediately brought to UCSF and spent the last three weeks undergoing the barrage of tests and treatments that follows such news. He is home now, resting before beginning chemotherapy.

Nigel has always been a farmer with great tenacity and spirit and even a diagnosis of cancer has not slowed him down. In a letter posted on the Eatwell website Nigel said, “I have everything to live for and quite frankly have only just got up to speed. I was asked by a doctor about my mental health, asking if my glass was half full or half empty. My reply was overflowing. I consider myself extremely lucky. I love what I do.”

We love what Nigel does too, and we know that this is the time when we should come together and support him. This community of sustainable food lovers is a generous and joyous group, and there are many ways we can both wish him well and offset the considerable costs of treatment.

  1. Join us for an evening of delicious food, drinks, camaraderie, and community support. On Sunday, February 26, Tacolicious restaurant in the Mission has generously opened their private dining room for a reception. Tickets are $45 per person and are available here: nigelwalkerbenefit.eventbrite.com/. All funds from ticket sales go directly to Nigel as the food and beverage is being donated.
  1. Contribute an item or service to the auction held at the reception. Are you a massage therapist, dog walker, hair stylist, accountant (whatever!) willing to spare some of your time and talent? We’d love to auction it off! Do you own a restaurant or shop and can share a gift certificate with us? Please contact me at christine@cuesa.org and let me know what you would like to contribute.
  1. Encourage your friends who are not already members of the farm try out the CSA box. www.eatwell.com/new-members/csa-faq/
  1. Keep positive thoughts, daily, of recovery for Nigel. Send cards, post encouraging words on their Facebook Page, envision wellness. You don’t have to part with any money to support Nigel and be a member of this community. But if you have any to spare, we won’t stop you!
  1. Can’t attend the dinner? Donate online in any amount and the funds will go directly to Nigel. CUESA will receive the funds via the online channel Crowdrise, and 100% goes to the Walker family. www.crowdrise.com/NigelWalkerFund

Our goal is to raise at least $10,000 to offset the medical bills Nigel will be facing as he goes through treatment.

Any contribution you can make is sincerely appreciated by us at CUESA, and by Nigel, his wife Lorraine, his family and all the Eatwell Farm crew. We are all rooting for him and want to show him how much he means to our community. Please email or phone at anytime if you can contribute or have other ideas for how to help.

Many thanks,

Christine E. Farren
Director of Development
Center for Urban Education about Sustainable Agriculture
One Ferry Building, Suite 50
San Francisco, CA 94111
 
Phone: 415.291.3276 ext 101
Fax : 415.291.3275
christine@cuesa.org

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February 5, 2012

Box Contents for February 8th and 9th

Here’s what we’re planning to put in the CSA boxes on February 8th and 9th.  Please note the list is subject to last minute changes depending on the weather and harvest.

Pomelo(s)

Lemons

Mandarins

Chard

Mixed Baby Lettuce

Turnips

Mixed Mustard Greens

Broccoli

Romanesco

Savoy Cabbage

Cilantro

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