Showing posts from October, 2012

Harvest Ticket Pages 1-3; October 30-31 2012


Hey! Where's My Eggs?

Good Question! We're wondering, too. Certainly our  experience with raising chickens for eggs has underscored why the egg business is dominated by inhumane factory farm practices. Our feed and labor costs have continued unabated of course, but our chickens this week have responded to the shorter days and cooler nights by reducing their egg laying by more than half. This morning I just gathered two eggs. Not two dozen. Just two. Most of our CSA subscribers aren't ordering eggs, but those are are have been getting emails and credits when all or part of their egg orders don't materialize. It's confusing for everyone. I'm spending more time in the office keeping tract of credits email missing egg inquiries, and egg invoices, than I am actually working with our chickens. It's nuts. I had thought it would be easiest to add egg orders to CSA invoices, which are sent out at the end of each month for the next month's shares. But now I'm stuck in the office doin…

Feijoa Guava and Lime Muffins

Although I have to admit I mostly just eat my feijoas out of hand, CSA members have asked what else can be done with the short but abundant harvest. With 3 grams of protein in one cup of pureed (243g) fruit, feijoas have more protein than a banana and 4 times the calcium. Although they have less potassium than a banana, they still pack a whopping 377 mg per cup, and boast almost 50mg of vitamin C and they're a good source of Folate.

But enough of the numbers, this receipe adapted from's receipe of many years ago, is a favorite:

3 cups of flour
2 tablespoons baking powder
1 cup powdered sugar. (I use regular sugar and Vitamix my sugar until it's fine.)
3 fresh eggs
1 1/4 cups milk (not ultra-pasturized)
1 1/2 cups feijoas, peeled and finely chopped
1/2 cup butter

Ingredients for glaze:
2 tablespoons powdered sugar
2 tablespoons lime/kumquat or lemon juice
juice and zest of 2 limes or lemons

Directions: Sift the flower, baking powder and sugar into a large bowl. In …

Butternut Pie

Butternut squash is a fantastic source for the filling of a pumpkin-pie like dessert. Don't forget to pick up enough organic whipping cream (consider flavoring with a little rum) to use as a topping: a critical component! Directions: Line a pie pan with pie dough. I often cheat and use Trader Joe's pie dough, which comes frozen. For a while there, they were having a problem with quality control, but the product now is excellent and a big time saver; especially if you don't make alot of pies and don't have a system. There was a time when I made a couple pies or quiches a week, and I really had the whole pie dough thing down to a science. Now, not so much and though a Slow Food Advocate, I use Trader's product.
Preheat oven to 425.
Here's the recipe: 2 cups of cooked squash or edible pumpkin. Do NOT try using a decorative pumpkin in this recipe. I've tried it, and it was just beyond awful, watery and not flavorful at all. 1.5 cups of organic cream. Watch ou…

Toubouli: The Reason Parsley Exists

Okay, I admit it. The main reason that parsley exists for me on the planet is for tabouli. I always considered the parsley on the plate as decorative. So when I tried this at a friend's house I have to say I was surprised. Then addicted. Besides the obvious and critical component of finely chopped parsley, the core of this dish is a processed form of wheat, called bulgur. There are numerous tabouli recipes, this is just one.

Bulgur wheat dates back several thousand years. Because the wheat was dried in the sun, it resisted mold and stored well for long periods of time; making it a survival food during famine. The ancient process is still used in some parts of the Mediterranean. The fresh wheat is boiled in pots until fully cooked (this can take more than a day on some cases), then it's spread out on rooftops to dry in the baking sun. Finally, when the moisture content is near zero, the wheat kernels are cracked into pieces and sorted by sieving into different sizes for differe…

Harvest Ticket Oct. 23-24 2012


Harvest Ticket Oct. 16-17



Liz and John Schmidt, among our original supporters here at Morning Song Farm, have moved to Oregon and  have continued their avid support of all things healthy and organic. They sent this email to me yesterday, and I thought I'd share it (with permission) with my CSA subscribers: Donna--- At the risk of appearing obsessed about this subject, we would like to again STRONGLY encourage you to vote YES ON PROPOSITION 37 on November 6th so you can know if Genetically Modified Organisms are in your food. If the proposition passes, many believe it will be the beginning of the end of GMOs in our world…this would be an EXTREMELY IMPORTANT benefit to your health and that of future generations.

As you may have realized, the $35 million biotech-funded media blitz to convince Californians that we don’t need to know what’s in our food is now in full swing. And their lies are, unfortunately, reducing the strong lead the initiative had just a couple weeks ago. It would be truly tragic for the measu…

Cheesemaking Class!

We're excited about our upcoming Cheesemaking Class! The morning session is sold out, so we've added an afternoon session which might just be perfect for all you non-farming late risers;), or for those coming from Orange County. If you drive East over the 91 or the Ortega Hwy, you'll have to go right through Temecula before getting off the freeway to Rainbow. The Temecula farmers' market is a lot of fun; and in the same neighborhood is Temecula Olive Oil Company's olive tasting bar right there in Old Town. So consider leaving early enough to hit both of those, then head over to Morning Song Farm for our 1:00 cheesemaking class. Temecula Olive Oil Company is owned by a local olive farmer and they showcase their amazing just-pressed oils in their little shop on Front Street. They also have olive oil soaps, and most of the time even have a few potted olive trees for sale.

Here's the link to our cheesemaking class:…