Green Onions
Red Chard
Beets
Broccoli
Kiwis#
Navel Oranges##
#-- Kiwis are CCOF certified..
## -- These are from our new orchards, which are second-year transitional CCOF organic.
This Week:
Box Contents
1. Pablito
2. Recipes
3. Communicating news updates
4. Vacation Schedules & Pricing
WINTER SIGNS
Back East, one would never even hope for spring
at the end of January – you’d just end up disappointed. But here
in California, "winter" sometimes means "December". The last few
years, New Year’s Day brought with it blossoming daffodils and almond trees,
balmy rainy days, and even the first asparagus spears. This year,
the warmest days are followed by cold nights and thick fuzzy frost the
following mornings. The scary tropical storms of El Nino are gone
– good riddance. The few storms that left much rain here this year
have been cooler and less violent – Saturday night we got almost an inch
of rain from a storm that came in the night and was gone before morning.
But the cold nights, cold foggy days, and cold winds that dry the soil
when the fog goes away…
Cold during winter is actually beneficial to many crops in California. First and foremost are the trees – walnuts, almonds, and all types of stone fruit need a certain number of "chilling hours" below 40 degrees each winter. Without them, the trees never go completely dormant, and when they blossom in the spring, they do so without vigor and over a longer period, making pollination more difficult and reducing the amount of fruit. Also, in a year like last year, the lack of real cold meant that trees began blossoming too early in the spring, when the risk of major rain storms was still high. Many orchards were left fruitless when the rains stripped the delicate blossoms before they could be pollinated. This year, few orchard growers will be sorry to see their trees bloom late.
From our perspective, things are a little different. It seems we got used to warm, mild winters that allowed the plants to grow more through December and January. Some of you might remember spring onions with a hint of bulb and green garlic as early as February in previous years. This year, those crops have barely grown since November. Not all bad, though, since those mild conditions generally cause the onions to "bolt" to seed before they are done forming bulbs. It will be interesting this year to not have to worry about harvesting all the onions before they flower.
Then, too, there is the cauliflower. We planted our first just two years ago, and followed that minor success with a much larger planting last year. All through the winter and into spring the plants grew big and green, making small but respectable heads. This year, we planted even more cauliflower, but have yet to see more than a few sizable heads. The plants are anemic and yellowing, and there is little sign of the abundant harvests of the last two years. Finally, our introduction to asparagus growing has also occurred largely during the recent period of warm winters. Last year we began harvesting in February, and the year before, in January! But this year’s heavy frosts would stunt and disfigure any asparagus that was coming up now. Last Friday I walked the length of the asparagus field and saw just one sad spear that had pushed up and curled over – probably wishing it had stayed underground and trying to head back there. While I would love to have asparagus for your boxes in a week or two, I realize that it’s best if the plants don’t begin producing for at least another month.
When winter finally does end this year, the asparagus will have plenty of company. Strawberry plants will begin to flower, with fruit following a few weeks later. Our fava bean forest will start growing again and putting out their long pods. The spring onions and garlic will shoot up. And our experimental artichoke patch (Have I mentioned it before?) will… Well, I don’t really know what it will do. I guess we’ll find out. But I’m starting to wish I had planted them last year instead. Or maybe not. Then, I would be sitting here on February 1st wondering why we weren’t picking artichokes along with asparagus and everything else.
In the meantime, winter is still firmly here. And we still have plenty of leeks, carrots, beets, broccoli, oranges, greens, and salad. Potatoes are finished, but there’s a week or two of butternut left. And starting next week, our primary citrus fruit will change over to the first of the juicy, slightly tangy tangelos that usher in the end of the navel orange season. Otherwise, we’ll keep you posted.
ATTENTION JUICERS!
We will soon be selling ten pound bags of juicy, tangy Minneola tangelos.
If you have been frustrated by the meaty navel oranges that seem a waste
to juice, you should try these. 5 large tangelos make almost 16 oz.
of juice, and their soft skins make them easier to run through the juicer.
We are offering cosmetically challenged tangelos for juicing at $7.00 for
ten pounds. We will deliver them the week of February 15, and possibly
the first week of March. If you are interested, send a check for
the amount or add it to your monthly check. Please postmark
your orders 10 days before the delivery date. Tangelos don’t hang
around as long as navels, so don’t procrastinate. They will be gone
soon.
WEBSITE NEWSLETTER
You can now access current and back issues of the tff newsletter on
our website, www.terrafirmafarm.com. Just go to the newly installed
newsletter archive at the bottom of the first page. Please remember that
the newsletter is our only way of communicating important information to
you, and we expect everyone to at least peruse it each week. Information
about holiday schedules is put only in the newsletter.
New Page with Preparation tips available online - not much more than is here, but keep your eyes peeled...
PREPARATION TIPS
Red Chard: Remember that chard is two vegetables in one – the
stalks are crunchy like celery but sweeter, and the leaves are cooked like
spinach. The trick is to separate the stems while cleaning, and cook
them for 2-3 minutes first. Then add the leaves, which need just
a minute or two or steaming or sautéing to soften them up.
Any longer and you’re likely to get a pasty mess. before adding the leaves
Beets: The secret to beets is to cook them before you need them.
Just steam for 30 minutes or until tender, then soak in cold water and
slip off the skins. Store in the fridge for 3-5 days, and add to
a last minute salad or soup. Try adding finely chopped orange peel
and a little juice to the vinaigrette.
RECIPES.
Silky Asian-Style Butternut Soup – Note: This is a request; there
is no squash in the box this week – this is my favorite squash soup
Cut one butternut squash in half lengthwise and bake both halves face
down on a cookie sheet at 450 degrees.
Meanwhile, sauté 1 leek or 1 C. green onions in 2 Tbsp. vegetable
oil with 2 Tbsp. cumin powder, 1 Tbsp. coriander powder, and ¼-1/2
tsp. hot pepper flakes 10-15 minutes, until well-browned. Add 1 can
Thai coconut milk and 2 C. water (add more water for a brothier soup) and
bring to a boil, then simmer.
When the squash is quite soft, spoon out 4 C. of it, removing the seeds,
and add to the soup. Stir it in and let cook another 15 minutes,
then puree in batches in the blender. Add salt and pepper to taste,
and serve with lime juice or mild vinegar. If you like, wash and
steam 1 bunch of chard briefly, then add to the soup just before serving.
Spicy Caramelized Walnuts – Also a repeat, by request. It’s a
good idea to turn on your hood fan or open a window when you do this, since
the capsicums in the hot pepper vaporize as soon as they hit the hot, ungreased
pan. Otherwise, expect to clear the kitchen of any unwanted bystanders.
Roughly chop ½ C. or more of walnuts, then toast in a skillet
over medium heat. When the walnuts begin to brown slightly, add 1
Tbsp. brown sugar mixed with a few dashes of cayenne pepper, and quickly
stir until the walnuts are coated. Remove from heat and toss with
your favorite salad. I particularly enjoy them with sliced beets
and gorgonzola cheese.
February payments are due next week. All payments are due by the 5th of the month for the current month’s service.
1999 Bay Area PRICES:
$70 monthly $200 quarterly ;
Annual $ 780 $37 every other wk,
$106 quarterly eo, $412 yearly eo
$ 16.00 wk vacation adjustment
Vacations:
For vacation notices, billing questions, etc: contact Valerie
through voice mail (530) 756-2800 or e-mail at Goldenbell@aol.com.
We need seven days notice before a vacation hold or other change of service.
You can find some sage advice online at : www.terrafirmafarm.com
MAILING ADDRESS:
Terra Firma Farm
P.O. Box 836
Winters, CA 95694
(530) 756-2800
We re-use our boxes, so please fold them up and return to drop site.
Thanks!