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Community Supported Agriculture Newsletter |
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Spinach (All)
“All” means that item is in all 3 types of box, “S” means small, “M” medium, and “L” large. Quantities will vary depending on box size. Occasionally, we may substitute an item if we run short. |
Pablito....
| Mother Nature sure enjoys laughing at us. Here I spent page one
of last week’s newsletter preparing everyone for their weekly dose of beautiful
spring asparagus. Then Wednesday’s storm blew threw, dragging behind
it two nights worth of very frosty temps. We’ve never had asparagus
frozen before, but we now know that 28 degrees turns the pretty spears
into quivering jelly (once they have thawed out, of course). We had
to cut down everything visible in the field — meaning 5-7 days worth of
asparagus — and leave it in the field. Let’s all keep our fingers
crossed that this week’s approaching storms don't bring any more arctic
air with them to ruin next week’s ‘grass.
On the plus side, we did make a conscious decision last week NOT to
plant our first tomatoes last Tuesday. The asparagus will grow back
in a week, but those tender young tomato plants would not have. While
we hope to plant them out as early as possible — so we can start harvesting
earlier — we are trying to resist being fooled by the springlike days until
it seems like the threat of serious frost is behind us. We are shooting
for March 21 as the plant out date, which would still be three days earlier
than last year. But on sunny, warm afternoons like today, it can
be hard to fight the planting urge...
The CSA packing crew doesn’t always appreciate Lulu, either. She seems to think that hand trucks and pallet jacks are evil attackers that she must protect us from. In particular, she tries to bite their wheels — while they are moving. around or sort tomatoes. And the metal legs that we rest our tomato sorting tables upon are just small versions of the irrigation pipes. She drags them around with her mouth, and can easily knock over a table full of produce. It’s funny… unless you’re really busy trying to move pallets. Lulu doesn’t know it, but it’s a good thing for her she’s the boss’ dog... IN YOUR BOXES
If you are getting tired of broccoli and cauliflower, fear not. The cauliflower is almost finished (I will personally miss it) and there is just one small planting of broccoli remaining. All in all, I find these vegetables to be among the most versatile and nutritious around, and they always amaze me with their ability to thrive during the wintertime under conditions that other vegetables simply can’t handle — rain, frost, heat waves, etc. The Terra Firma carrot patch is empty (prematurely), so we have hooked up with our friends at Riverdog who have a rather large late winter planting. These should be just about the sweetest carrots of the year, and we hope you enjoy them. My sources in the bookkeeping department have advised me that
some subscribers may have forgotten that February only had 28 days, and
thus still haven’t mailed their March payments. We would definitely
appreciate getting those checks as soon as possible.
Thanks, Pablito |
| Recipes | ![]() |
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Sushirito— thanks to subscriber Marci for this unusual recipe
utilizing greens.
Cook brown or white rice.
Mash prepared wasabi horseradish into plain yogurt, to taste.
Trim the stems from 1 bunch spinach, soak twice, and drain. Heat
3 T. olive oil in a pan and add 1 stem chopped green garlic and 1 C. sliced
mushrooms. When the garlic is soft, add the spinach, along with 1
T. soy sauce and 2 T. white wine or water. Cover and low heat, cook
for 2-4 minutes.
Cut 1 lb. tofu into chunks.
On a sheet of toasted Nori seaweed (sushi seaweed), place a dollop
of rice, some of the spinach, and a few pieces of tofu. Drizzle with
the wasabi yogurt, then roll up and repeat until all the greens are used.
Tuna-Cabbage Salad— I eat this for lunch at least once a week..
Shred cabbage finely across the grain to make 2 C. Grate 2-3
carrots. Combine in a bowl with 1 T. minced green garlic leaves,
3 T. red wine vinegar, 1 T. olive oil, 1 can of tuna, and salt (or soy
sauce) to taste. Toss until well mixed, then add a handful
of chopped cilantro or parsley and a healthy dose of ground black pepper.
Allow to sit 10 minutes before serving. To make a heartier lunch,
add 1 can of canellini or kidney beans. Serve with bread.
| Monthly | Quarterly | Yearly | Vacation | |
| Small box | 52 | 150 | 580 | 12 |
| Medium Box | 78 | 222 | 870 | 18 |
| Large Box | 104 | 295 | 1160 | 24 |
| 43 | 124 | 480 | 18 |
**being offered only to existing everyother week subscribers, as Pablito feels he can put together a better small weekly box ~ better variety and more tuned to the smaller household appetite. So far member feedback has been tremendously supportive. The weekly schedule is also much easier to remember, and saves us all a lot of problems at the pick up sites.
Prepay by 5th of month
please, for the month, or get the quarterly rate for prepaying for any
three month period.
Up/downgrades are $5 per week per
increment ~ ie up one size +5, up from small to large +10.
Vacations & Billing Inquiries
We need seven days notice before
a vacation hold or other change of service.
Contact Valerie through e-mail Goldenbell@aol.com,
or voicemail at (530) 756-2800.
To donate your box to Foodrunners,
please call 415-929-1866 or go to www.foodrunners.org
MAILING ADDRESS:
Terra Firma Farm
P.O. Box 836
Winters, CA 95694
(530) 756-2800
www.terrafirmafarm.com
Goldenbell@aol.com
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