Tuesday, December 27, 2011
Wednesday, December 21, 2011
Next week: why making beds is a waste of time.
Tuesday, December 13, 2011
Tuesday, December 6, 2011
Tuesday, November 29, 2011
Many have asked about saving their left over veggies for us; we'd love to have them--- so if you're planning on coming, start saving! If you aren't composting yourself, we sure can use it here.
Meet our pets; llamas, goats and chickens. We'll have llama treats here if you'd like to interact with Dreamie and Couscou, and the goats aren't picky. Goat favorites are crunchy granola bars, saltine crackers and pretzels. Actually, they'll eat anything, including your clothes; but we try to keep their diet in the recognizable food groups. And the chickens--remember they don't have actual teeth-- enjoy cut up soft fruit, bits of crackers, and meatless (within a day) table scraps.
Finally, if you have farm/growing questions or you'd like to offer your input this is a great time to walk the farm with the farmers and give us an opportunity to hear what you have to say.
Monday, November 21, 2011
Wednesday, November 16, 2011
On a related topic: Morning Song Farm will actually be shutting down from Tuesday evening until Saturday for the Thanksgiving holiday. I haven't actually taken a day off in years, not even when I've gone out of town with my daughter. I bring a laptop and an I-phone and continue my office and customer service work unabated. This holiday will be different as my partner, Lance, has suggested that all computer connections and phones will be checked at the door as we exit for 4 days out of town. Actually, I think the word, "suggestion" is a little light footed. Maybe "decree," would be closer to the truth. Well, be that as it may, I look forward to this little 1965 Thanksgiving, despite my teenagers' threats to report us to CPS for electronic starvation.
Below is what went into the large share, then a slash, then what went into the small shares: x/x
Carrot Bunches: 1/1
Beets, tops removed, 2 pounds/1 pound
Green Beans: 1.25 pounds/.75 pounds
Swiss Chard Bunches: 2/1
Pink Lady Apples: 2 pounds/1 pound
Mizuna leafy green: 1/0 on Wednesday, 1/1 on Tuesday
Sprouts: 1/1 clamshell
Pineapple Guavas: 2 pounds/1 pound
Parsley: 1/0 on Wednesday only
Arugula 1/0 on Tuesday, 1/1 on Wednesday
Tuesday, November 8, 2011
Monday, November 7, 2011
Tuesday, November 1, 2011
Tuesday, October 25, 2011
Tuesday, October 18, 2011
Tuesday, October 11, 2011
Friday, October 7, 2011
Tuesday, October 4, 2011
Tuesday, September 27, 2011
Wednesday, September 21, 2011
Tuesday, September 20, 2011
3 Tomatoes, chopped
1 medium pepper
1 cup Greek olives
1/2 cup feta cheese
half small head of lettuce
1/4 cup red wine vinegar
3/4 cup California olive oil
1 teaspoon fresh basil
1/2 teaspoon dried oregano
1/2 teaspoon salt
dash ground pepper
We planned to offer eggs for sale as soon as our chickens reached egg laying age and our software program was up and running. Just a few short weeks from our egg selling launch, a neighbor's dog cleverly tunneled under the fencing far enough back, and deep enough into the soil, to avoid the electrical charge. We had over a 100 chickens and one very friendly turkey pet. My son Frankie discovered most of his birds torn asunder the following morning during his routine early morning chores. Not content to just kill and eat a chicken or two, the offending dog clearly went into a frenzy and killed everything he could catch. Our turkey, Tom, probably tried to protect "his" chickens and lost his life as well. A senseless loss of life, my almost grown-up son tried to hide the carnage from me; as I was already having a difficult week. An hour later, when I drove the kids to school, down the hill and past the chicken barn, I remarked that there sure were a lot of feathers laying around. "Molting mom, chickens molt in the heat, you know," Frankie replied.
I'm saddened by the loss, and chagrined at the cost to safely raise chickens in Rainbow, CA. Now we're securing the surviving chickens in the barn every night rather than letting them roam in their enclosure at night. We've added another line of electricity 6 inches out from the bottom of the fenceline and plan to trench and bury chicken wire to prevent tunneling.
We've ordered new baby chickens and expect their arrival in a week or so, to start the process anew.
Tuesday, September 13, 2011
Collards are here this week. Mild flavored and nutrient dense, these leafy greens are often overlooked but are worth a try! Be careful not to overcook--like other cruciferous veggies--overcooked collards have an unpleasant odor. A cancer preventing cruciferous vegetable--recent studies indicate that steamed collard greens have the greatest cholesteral-lowering ability of all leafy greens. Read more about collards at this link: http://www.whfoods.org/genpage.php?dbid=138&tname=foodspice
Mizuna is new in our boxes this week, too. Milder flavored than typical arugula; this popular Japanese leafy green will add some zip to an otherwise mundane salad. The sawtoothed spicy leaves can be added to soups, added as a raw chopped garnish on a cooked dish, or steamed like spinach with perhaps some drizzled Califiornia olive oil and a dash of well aged parmesan cheese.
Finally, Ghandi's reportedly favorite food: purslane is here for a few weeks before the cold kills it back. The herb is showing up in chef's recipes more frequently as the media lauds its healthy attributes. Loaded with Omega-3 fatty acids, vegetarians can turn to this herb instead of fish for this important nutrient. But don't let it's health benefits fool you...this imminently edible herb is tasty and mild enough even for kids to enjoy.
I tried purslane in this recipe; one of the cool qualities of the herb is that its leaves are succulent and stay pert even in salad dressings.
Bay Shrimp and Purslane Salad
2 cups fresh bay shrimp, carefully rinsed and chilled
2 cloves crushed garlic
whole Purslane leaves with chopped stems
Dash of lime juice and California olive oil
Salt and pepper to taste
Mix and serve.
Tuesday, August 23, 2011
Everything in our boxes this week is pretty self explanatory except perhaps some subscribers are unfamiliar with sorrel and or okra. Check out images below. I enjoy sorrel raw in salads. It has a lemon-tart flavor that isn't overpowering. Although there's some great okra recipes out there, my favorite continues to be basic fried okra. I make a simple toasted bread crumb with my cuisinart (although you can just skip that step and buy bread crumbs), roll in egg yolk, toss in the crumbs and fry in olive oil.