vegetables in box for first week of April

Hello, CSA community!

I have a small preview of next week's vegetables so I thought I'd share: baby carrots (these are really really good!), lacinato kale, Italian parsley, red beets, fennel, spinach, shitake -or- oyster mushrooms, and broccoli

This week's Cookbook from the Library: Healthy 1-2-3 by Rozanne Gold

I admit I was dubious about a cookbook where each recipe only has three ingredients. (Salt and Pepper don't count.) But I like this cookbook because it *is* simple, and it uses good ingredients. (It's not one of those "take-one-box-of-cake-mix and then..." cookbooks.) I can also start with her ideas and add to them. Another recipe I'd like to try is the 'beet 'carpaccio' with lemony tonnato sauce. Your public library might have it, just ask. (Hint: most/all public libraries let you request books online. Mine then sends me an email when the desired book is available.)

several recipes and yes to turnips this week

Hello, CSA community:

I forgot to add baby turnips to your vegetable list! Jeanne caught it. I've updated the what's coming list.

And! Here are a few recipes and ideas that have been sent to us these last few days. Thanks to everyone for their submissions. I plan to get all this on the website within the next two days.

-julia

Dandelion Greens Salad from Beth

We make a delicious salad of the dandelion greens: roughly tear or cut, dress them with olive oil and a good balsamic vinegar, and then add a small handful of plump raisins. Toss and eat. Delicious!

Soup d'Oseille et pommes de terre
Potato and Sorrel Soup
Pronounced: soup / doh seh yuh / ay / pom / duh / tehrsubmitted by Jen Carlile

INGREDIENTS:
7 oz. sorrel leaves (or substitute young spinach leaves)
2 Tablespoons olive oil
1 onion finely chopped
2 large potatoes, peeld and cut into julienne strips (1-1/2 inches long/1/4 inch thick)
7-8 cups vegetable broth
1 teaspoon salt
3 egg yolks
1/2 cup sour cream

PREPARATION:
1. Remove the stems from the sorrel. Stacking several leaves on top of each other, roll them up lengthwise and then cut them into thin ribbons crosswise. Continue chiffonading the res of the sorrel, and set aside a few tablespoons for garnish.
2. Heat the olive oil in a large dutch oven and sauté the onion, stirring, until it is lightly colored.
3. Add the potatoes and stirring continously, cook them for about 5 minutes or until lightly colored.
4. Add 7 cups of the broth and salt and bring to a boil over high heat.
5. Add the sorrel chiffonade, reduce the heat to low, and cook for about 10 minutes or until the potatos are tender.
6. Whisk the egg yolks and sour cream together in a small bowl.
7. Pour a spoonful of the hot soup into the egg/sour cream mixture and whisk to combine.
8. Whisking the soup constantly, pour the tempered eggs back into the soup.
9. Cook the soup over low heat, moving the soup pot back and forth on the burner and continuing to stir with a wooden spoon. Do not allow the soup to boil; it should begin to slowly thicken.
10. Taste and add more salt if necessary. Thin with as much of the remaining cup of broth as necessary to get a nice consistency.
11. To serve:Ladle the soup into 6 heated serving plates and garnish with the reserved chiffonade.


Quiche Tip from Matt Wall:

We made the sorrel quiche last night, it was GREAT!
Here's my (well, somebody's; Mark Bittman has a version like this) quiche-baking tip:
Preheat to 425.
Poke the crust full of holes with a fork.
Put a piece of tin foil on top of the crust, cover with brown rice (taking care so that none of the rice will get in the crust -- the rice is just to keep the pie crust from bubbling with air pockets).
Put the crust in the oven for 12-15 minutes, depending on how hot your oven runs.
Remove from oven, remove the tin foil and rice. The rice is reusable as food, FYI.
Turn oven down to 325. NOW add quiche fillings and bake for 30-45 minutes.
This cooks slowly, but the crust is still crisp in the end, and you get less "bleed in" of the filling into the crust which makes for nicer pieces of quiche in the end.
julia's note: quiche is a great CSA recipe for many vegetables: steam, saute, roast vegetables, then add them to the quiche and bake. leftovers are wonderful to come home to as well.

from Melissa:

Thanks for all my veggies....And I love all your recipes for whenever I am at a loss... I don't know if you want another recipe.. but I have this one recipe that is great for all our winter greens. this is a yum yum easy recipe... tastes like greens and cheese... kids love it!! :)

1 bunch winter greens washed and chopped
1/2 Block Tofu
1 1/2 TLBSP white miso
4 cloves garlic minceds and plemon juice
o oil.
Mash tofu with fork, add miso and blend together. add pinch of salt and pepper... set asidesaute garlic and o. oil in pan until fragrant, add tofu mixture for about 2 minutes add greens and mix gently, saute until cooked through 8 minutes or so stir well add lemon juice and s and p to taste.

Andy's photo essay "Say it with Flowers"

Two Small Farms Newsletter #289 March 29th, 2007

1) In your box this week
2) New Friday Route
3) Say it with (Vegetable)Flowers Photo Essay
4) Photos
5) Recipes
6) Zelda is seeking housing...
7) Which Farm?
8) Unsubscribe
9) Two Small Farms Contact Information
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1) In your box this week: Erbette Chard, Leeks, Oranges (!), Dandelion Greens, Cilantro, Broccoli, Yellow Carrots, Lettuce

This week’s vegetable list
I try to have it updated by Monday night, sometimes by Mon. am:

Quick notes on this week’s box begins the recipe section: #5.

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2) New Friday Route!

We have several new pick up sites, mostly on Fridays, and wanted to get the word out. Please look at the following list and see if it would be convenient (better?) for your family. If it doesn’t matter at all (Friday/Wednesday, and the site is equally/more convenient), please do move, it would help us in the office. Thanks much. 831 786 0625 or csa at twosmallfarms dot com

NEW FRIDAY ROUTE!
We have several new sites and more to come for Friday delivery:
Mountain View 2: San Pierre Way– near intersection of West Middlefield Road and North Shoreline Blvd., 11 a.m. to 10 p.m.
West Menlo Park – near the Alameda and Valparaiso Avenue, 11 a.m. to 7p.m.
Menlo Park Coleman – on Coleman Avenue near the intersection with Willow Road, 11 a.m. to 8 p.m.
Palo Alto Bryant Street – intersects with Embarcadero Road. Near Town and Country Village., 11 a.m. to 9 p.m.
Palo Alto Cornell Street – (starts April 20th!) near Stanford’s Escondido Village, 11 a.m. to 8 p.m.

Also,
SF Inner Sunset, near inspection of Pacheco and 9th Ave, 2:30 to 9 p.m.
If you are a member in the Los Altos, Los Gatos or Cupertino/Santa Clara/Saratoga areas, and have interest in being a host, please let us know.

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3) Say It With Flowers from Andy

this whole photo essay on it’s own webpage

Andy's intro to his photo essay:

I love roses, tulips and daffodils as much as the guy, but I have a special fondness for more modest flowers that are overlooked by the commercial floral trade, like collards, radishes, and blooming cover crops. Today, instead of writing a typical newsletter, I thought it would be fun to “say it with flowers” and share a virtual bouquet of working class agricultural flowers with you. -Andy

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4) Photos:

Yellow Carrots

Dandelion Greens

Leeks

Chard

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5) Recipes from Julia

first notes on some of the vegetables:

DANDELION GREENS: these are a spring green that have a bite to them. If you love dandelion greens: enjoy! If you’re not sure: try to mix some of them torn up in a salad with a creamy dressing with the lettuce. Another way to enjoy them if you’re not 100% a fan is to chop them and cook into a thick bean or pea soup. They love a rich dressing (butter/cheese) or to be cookied with a little bacon. Recipes below.

CILANTRO: works well in many cuisines, including ‘American’! I like using up the green leaves and then tying up the stems in kitchen (cotton) string and adding that to a pot of beans or other soup for flavor. It truly helps. Cilantro pesto is also a great thing, recipe below.

BABY TURNIPS Cook the greens! Like radishes, it’s best to cook the greens in the first day or two of receiving them. You can also cook up the turnips or save them for a soup or roast later in the week. I cut them in half and roasted them with carrots, they were all great that way! You could add any other hard vegetable with the roasting vegetable too.

CARROTS: these are a yellow heirloom variety, they are sweet, and can be used anywhere/everywhere you would an orange carrot: cake, soup, sticks, salad, etc.

ERBETTE CHARD: this is an Italian variety of chard and it’s remarkably mellow in flavor, not having too much of that ‘chalky’ character ‘Swiss’ chard has. Enjoy anywhere you would a cooking green such as kale, chard, spinach......

ORANGES: from our friends at Bernard Ranches: just eat them. You won’t be sorry. :-)

LEEKS: wash well and use like onions. For recipes, check our leek page

The Recipes!


Garlic parsley dandelion greens recipe

This tasty dandelion greens recipe from Nouveau English cookery features dandelion greens and parsley sauteed in garlic butter - great with pork or chicken. Serves 4

4 tbsp. butter
4 tbsp. fresh parsley, finely chopped
1 minced garlic
1 tsp. salt
1 tsp. black pepper
1 lb. dandelion greens, soaked in salted water, washed and shredded
1 tbsp. pimientos(roasted red peppers), chopped

Melt butter in a pan. Add parsley, garlic, salt and black pepper. Fry gently for 3 minutes.

Add pimientos. Cook for 4 minutes.

Add dandelion greens and simmer gently for 5 minutes until tender. Serve hot as a side dish to pork or chicken.

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DANDELION SALAD WITH WARM BACON DRESSING

Active time: 15 min Start to finish: 15 min

1 lb tender dandelion greens, tough stems removed
5 bacon slices
1 1/2 tablespoons finely chopped shallot
1 1/2 tablespoons cider vinegar
1/4 teaspoon salt
1/8 teaspoon black pepper

Cut greens into 1 1/2-inch lengths and transfer to a large bowl.

Cook bacon in a large heavy skillet until golden and crisp, then transfer to a cutting board, reserving fat in skillet. Finely chop bacon.

Whisk together shallot, vinegar, salt, and pepper in a small bowl, then whisk in 3 tablespoons hot bacon fat. Toss greens with enough warm dressing to coat and sprinkle with bacon. Serve immediately.

Makes 6 servings.

Gourmet
Gourmet Entertains
April 2002

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DANDELION AND SORREL SALAD WITH PAPRIKA STARS

For the stars:
4 slices of homemade-style white bread
2 tablespoons olive oil
1/8 teaspoon paprika

For the dressing
1 tablespoon raspberry vinegar
2 teaspoons water
1/4 teaspoon sugar
3 tablespoons extra-virgin olive oil

5 cups lightly packed small tender dandelion greens, rinsed and
spun dry
3 cups lightly packed sorrel leaves, rinsed and spun dry

Make the stars:
Cut out as many stars as possible from the bread with a small star-shaped cutter, in a skillet cook them in the oil over moderately low heat, turning them, until they are golden, and in a small bowl toss them with paprika and salt and pepper to taste.

Make the dressing:
In a large bowl whisk together the vinegar, the water, the sugar, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified.

Add the dandelion greens, the sorrel leaves, and the stars to the bowl and toss the salad well.

Serves 8.

Gourmet April 1993

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SPICY SAUTEED DANDELION GREENS

In Rome, this is a typical way of preparing bitter greens.

Active time: 30 min Start to finish: 30 min

2 lb dandelion greens, tough stems removed and leaves cut crosswise into 4-inch pieces
1/4 cup extra-virgin olive oil
2 large garlic cloves, smashed
1/2 teaspoon dried hot red pepper flakes
1/2 teaspoon salt

Cook greens in a 6- to 8-quart pot of boiling salted water until ribs are tender, 4 to 5 minutes, then drain in a colander. Rinse under cold water to stop cooking and drain well, gently pressing out excess water.

Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook garlic, stirring, until pale golden, about 30 seconds. Increase heat to moderately high, then add greens, red pepper flakes, and salt and sauté, stirring, until liquid greens give off is evaporated, about 4 minutes.

Makes 4 side-dish servings.

Gourmet
March 2003

Steamed Chard with Candied Citrus Zest
recipe adapted from Vegetables from Amaranth to Zucchini by Elizabeth Schneider

1 lemon
1 orange
1/4 cup sugar
about 2 pounds chard
salt and pepper
1 Tablespoons full-flavored olive oil
lemon juice to taste

1. With a citrus stripper or channel knife, shave thin strips from half the lemon and half the orange; cut into 1/2 to 1-inch lengths. (alternatively, remove zest with peeler or knife, then cut into fine julienne.) Drop into small heavy pot of boiling water; drain. Repeat twice more. Combine sugar and 1 cup water in the same pot and bring to a boil. Add zest, reduce heat, and simmer until it is tender and syrup thickens, 10 to 15 minutes. With fork, transfer zest to sheet of foil or waxed paper. Halve and squeeze the lemon. Add juice to syrup; reserve.

2. Prepare chard by washing well and slicing up coarsely. Steam leaves (with the little stems too) for 5 to 10 minutes. Transfer to serving dish. Gradually add lemon syrup to taste, tossing. Add salt and pepper, oil, and additional lemon juice. Serve warm or at room temperature, sprinkled with the zest.

Steamed Chard with Candied Ginger
recipe adapted from Vegetables from Amaranth to Zucchini by Elizabeth Schneider

3/4 pound chard
salt and pepper
1 Tablespoons full-flavored olive oil
some grated lemon and or orange zest
lemon juice to taste
chopped candied ginger

Prepare chard by washing well and slicing up coarsely. Steam leaves (with the little stems too) for 5 to 10 minutes. Toss chard with salt and pepper, grated lemon and/or orange zest, lemon juice, candied ginger, and olive oil. Transfer to serving dish. Serve warm or at room temperature.

Re the above recipe:
Hi,
I do like your recipes! I have "gilded the lily" and made a light, full meal from the "Chard and Candied Ginger" recipe. I added a good serving of finely chopped firm tofu, sauted it with the garlic and onion, put in a llittle arugula and stuffed it all into a pita. Tasty!
Thanks,
Naeda Robinson

Greens Tacos

This recipe is one of my favorite breakfast recipes, but of course it would work at any time of day. Andy and I ate these this morning. Please note the amounts given are approximate, I don’t measure anything when I make these. You could use more or less of any one of these ingredients.

Serves 2-3

3/4 pounds greens, cleaned well and sliced into approximate 1 inch pieces (today I used arugula and radish greens, leaving the radish ‘roots’ in the fridge to be munched on later. the greens are good to eat, but they don’t last long!)
2 teaspoons cooking oil
2 stalks green garlic, cleaned as a leek and chopped, or another alium family, whatever you have on hand (onion, green onion, garlic, leek.....)
Pinch red pepper flakes or cayenne
2 Tablespoons cream cheese
4-6 small corn tortillas or 2-3 larger flour ones

Heat the oil and add the garlic, having the greens ready to go, and cook garlic for about 30 seconds. Then add greens and cook until bright green and wilted, add red pepper (and salt and black pepper if you like). Take off heat and stir in cream cheese.

Heat tortillas, divide filling among them. Eat and enjoy.

Cilantro Pesto

1 cup lightly packed cilantro sprigs
1 cup lightly packed flat leaf parsley sprigs
3 garlic cloves
1/4 cup grated parmesan or hard Jack cheese
2 Tablespoons chicken or vegetable broth
2 Tablespoons extra virgin olive oil
1/4 cup toatsed walnuts, pine nuts or cashews

Place the cilantro and parsley in the work bowl of a food processor. With the motor running, drop in the galic cloves and process until all ingredients are finely chopped. Add the cheese and process about 5 seconds until well blended. With the motor running, pour in the broth and oil. Process, stopping to scrape down the sides of the bowl, until a thinck, rought puree forms. Use the pesto immediately, refrigerate up to 2 days, or freeze up to 6 months.

makes about 1/2 cup; adapted from The Family Health Cookbook by the American Medical Association

Carrot Coconut Soup

adapted from Slow Good Super Slow Cooker Cookbook
julia's note: this could easily be 'adapted' regular stove top preparation and not take too much time at all...

2 teaspoons cooking oil
2 sliced red onions (or leeks)
2 Tablespoons minced peeled fresh ginger
1 teaspoon ground coriander
1 bunch carrots, chopped
at least 6 fresh cilantro sprigs
salt and pepper to taste
6 cups broth (vegetable or chicken)
1 can light or regular coconut milk
chopped fresh cilantro for garnish

Heat the oil in a large skillet (use a bit more if it's *not* a nonstick skillet) over medium heat. Add the onions and ginger; cook, stirring occasionally, until the onions are softened, about 5 minutes. Add the coriander and cook, stirring constantly, until fragrant, about 30 seconds.

Transfer the onion mixture to a 5- or 6- quart slow cooker. Add the carrots, cilantro springs, S & P. Pour the broth over the vegetables. Cover and cook until the vegetables are fork-tender, 4-5 hours on high or 8-10 hours on low. Discard the cilantro sprigs.

Puree the soup (I use an immersible blender, fewer things to wash that way...). Return soup to slow cooker if you used a food processor; whisk in coconut milk. Cover and cook on low until heated through, about 30 minutes.

garnish each serving with chopped cilantro.

Spicy Garlic Oil Broccoli

1 bunch fresh broccoli, cut into florets
4 teaspoons olive oil
1 large garlic clove, minced
1/4 teaspoon crushed red pepper
1/4 teaspoon salt
4 lemon wedges

Steam broccoli until crisp tender, abou 4-5 minutes, or more or less depending on how small/big the pieces are.

Combine the oil, garlic, and dried pepper flakes in small sauce pan. Warm over medium low heat until the garlic sizzleds, 1-3 minutes. (or you can microwave it in a small bowl for about 30-45 seconds.) Add the oil mixture and salt to the broccoli; toss to coat. Serve with lemon wedges.


Recipe Index

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6) Zelda (the office manager for Two Small Farms) and her partner Kim, are seeking housing in the Watsonville/Santa Cruz area. If you have a 1 or 2 bedroom available, email Zelda at the office. They come with a very well behaved and beloved 30 pound dog, and two indoor cats. Zelda and Kim can provide you with good references as well as good references for Raven the dog. Just ask Julia!

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7) Which Farm?

From High Ground: cilantro and flowers
From Mariquita: Carrots,
From Lakeside Organic Gardens: broccoli and lettuce

To see a picture of the 2 farm families

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8) Unsubscribe/Subscribe From/To This Newsletter

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9) Two Small Farms Contact Information

Two Small Farms
Mariquita Farm/High Ground Organics
Organically Grown Vegetables
831-786-0625
P.O. Box 2065
Watsonville, CA 95077
csa at twosmallfarms dot com

March 21 newsletter

Two Small Farms Newsletter
Issue Number 388, March 21st, 2007
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Table of Contents:

1) In your box this week
2) Andy’s 3 Letters on 3 vegetables from this week’s box
3) Zelda’s notes
4) Photos
5) Recipes
6) Which Farm?
7) Unsubscribe
8) Two Small Farms Contact Information
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1) In your box this week: Green Garlic, Chioggia Beets, Spinach, Salad OR Romaine Lettuce, Sorrel, Cooking Greens, Carrots, Celery

This week’s vegetable list: I try to have it updated by Monday night, sometimes by Mon. am:

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2) Andy’s 3 Letters on 3 vegetables from this week’s box:

Sorrel

My daughter and her friends have fun picking “sour grass” in the yard and chewing on it. “Sour grass” isn’t a grass at all, but an invasive, weedy member of the oxalis family, with yellow flowers and a clover shaped leaf. The native California plant, Oxalis oregana, also known as Redwood sorrel, that grows as ground cover in shady redwood forests is a close relative in the Oxalidaceae. Neither plant is taxonomically related to the sorrel in this weeks share box, which goes by the name Rumex acetosa, and is a member of the Polygonaceae. All three herbs are sour though, because they contain varying degrees of oxalic acid. The name “sorrel” is cognate with the adjective sour, both words coming to English from the Old High German word “sur,” meaning sour. At the farmers markets I’ve noticed that most of the customers who come to the stall looking for sorrel come from Northern and Eastern Europe, which is no surprise, because the plant is native to that area. In regions where winters are fierce sorrel was esteemed as one of the first green herbs of the season. The plant has thick roots which survive under ground even when the ground is covered in snow, and at the first opportunity new shoots pop up into the sunshine. I cultivate sorrel by trying to emulate the natural environment the plant evolved in. My sorrel beds are planted at the edge of the forest where there is partial shade so the soil stays cool and moist. In Northern Europe sorrel grows wild in pastures, so here in Central California I heavily mulch the beds with straw, partly to maintain soil humidity, and partly to give the plants the humus rich soil they like.

Sorrel growing in our field next to the forest: the photo is the one at the top of the page.


Spring Garlic

One Muslim myth says that garlic sprouted from the Devil’s left hoof print when he followed Adam and Eve out of the Garden Of Eden. This is a fun idea, because the devil is supposed to cloven hooves like a goat. It’s true that a goat’s hoof print is shaped like two garlic cloves, and it is also true that garlic doesn’t set seed, but is propagated by planting cloves. Fully mature, cured heads of garlic will not be ready until mid summer, so it is nice to get some garlic flavor early by eating the plant at its scallion stage. To me, the young stems of green garlic say “spring” as much as the sorrel does. The same Muslim myth says that onions sprouted from the Devil’s right hoof print. I’m no expert on diabolism, but I am a big fan of the Alliaceae, the garlic/onion family. One of my goals is to put some manner of Allium in every harvest box. It’s a good goal to have, even if it’s hard to pull off. This weekend the crew at Mariquita Farm weeded the chive beds, so I hope we have chives for you next week.

Spigarello/Lacinato Kale

An Italian name for Lacinato Kale is “cavolo nero”, or black cabbage. Kale is cabbage with leaves that fold out into a pom-pom instead of inward to form a ball. Spigarello, also known in Italian as cavolo broccolo, is a relative of kale, with softer leaves, more succulent stems, and a broccoli flavor. I got turned onto spigarello by my friends at A-16 restaurant in San Francisco. I really like this green vegetable, and it grows well for us. A-16 restaurant took its name from highway A-16 in southern Italy. Follow the latitude line around the world from Mariquita Farm to Italy and you will cross highway A-16, so it is no wonder the cavolo broccolo plants feel right at home—the climate is the same, the hours of sunlight are the same, and they are surrounded by people who love them. I hope you do to.

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3) Zelda’s Notes:

- To even out our route days we are creating a small Friday delivery route in the San Jose/Palo Alto area. We may need to open one or two new pick up sites, particularly in Menlo Park and Palo Alto. If you are interested in hosting please let us know!

- If you have interest in donating a box for the season to Santa Cruz Aids Project, but cannot financially commit to the full season, we may be able to match you with another member. The two members would split the cost of the donation share. Call or email Zelda at 831-786-0625 or csa@twosmallfarms.com

- We are working our way through the paperwork and will email to confirm your payment. If you have not paid, please send in your check made out to Two Small Farms, PO Box 2065, Watsonville, CA 95077.

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4) Photos:

First a gorgeous photo from *last week’s* box from April Stearns! Thanks April:


Now this week’s box veggies for photo identification:

Green Garlic

Beets (photos and recipes: the chioggia are the pink and white striped ones.)

Spinach

Sorrel leaves

Spigarello

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5) Recipes from Julia

first notes on some of the vegetables:

THE BEETS can be used anywhere you like to use red beets. My favorite for all kinds of beets is to roast them in the oven. It’s true I don’t always have time to fuss with the oven and the pyrex: then I will use my pressure cooker or just boil them. I like to let them come to room temperature then make them into a salad.

THE GREEN GARLIC can be used in many places you might use leeks. There are recipes below! If you’re thinking of using this raw you might consider blanching it for 20-30 seconds first.

THE SORREL is a lovely salad or soup green. It’s not bitter, just sour (or lemony, if you’re trying to convince family members it’s ok!). It’s also a dark leafy green so it’s impossibly packed with all sorts of vitamins and other healthy stuff!

THE COOKING GREENS are either spigarello or kale. The short answer is to cook up a little of chopped green garlic in oil then add the washed, chopped cooking greens. I like to eat some form of this several times a week. Another cooking green idea is to chop them up (this works for the sorrel too) and add them to a hearty soup, or a brothy soup. Any bean, lentil or pea soup looks much more attractive with those dark leafy greens stirred in. At least I think so.

Sorrel and Goat Cheese Quiche

2-3 cups sorrel, coarsely chopped
a few scallions, chopped
3-4 ounces goat cheese (chevre)
3 eggs
1½ cups milk
¼ teaspoon salt
Parmesan cheese

Preheat oven to 375 degrees. Spread goat cheese (or any strong flavored cheese) in the bottom of a piecrust. Cover with chopped sorrel and scallions. Beat eggs, salt and milk together. Pour over greens. Sprinkle with parmesan cheese. Bake for 35 to 40 minutes or until top is golden brown.ps.

Source: A Luna Circle Farm original recipe

Cream of Sorrel Soup

Clean, shred from the midrib and chop:
1/2 cup sorrel leaves
1 1/2 cups leaf lettuce
Sauté them until wilted in:
1 to 2 tablespoons butter
When they are sufficiently wilted, there will be only about 3 tablespoons of leaves.
Add:
5 cups poultry or vegetable stock
Simmer about 2 minutes. Remove from the heat and add a small amount of the soup to: 1/2 cup cream
3 beaten egg yolks
Combine all ingredients and heat until the soup thickens slightly, but do no boil. Makes 5 to 6 cups.

Source: Joy of Cooking


Sorrel Pesto
great as an interesting pasta coating or a thick sauce for fish.

2 cups coarsely chopped fresh sorrel, ribs removed
1/3 cup packed fresh parsley leaves
2 garlic cloves, roughly chopped
1/3 cup freshly grated parmesan
1/4 cup pine nuts
1/2 teaspoon salt
1/4 cup olive oil
In a food processor or blender puree the sorrel, the parsley, the garlic,
the parmesan, the pine nuts and the oil, transfer the pesto to a jar with
a tight fitting lid and chill it, covered. The pesto keeps, covered and
chilled, for 2 weeks. Makes about 1 cup.

To use the pesto: For every pound of dried pasta cooking in a kettle of
boiling water, stir together in a heated serving bowl 3/4 cup of the pesto
and 2/3 cup of the hot cooking water. When the pasta is al dente, drain it
in a colander, add it to the pesto mixture, and toss the mixture until the
pasta is coated well. Vermicelli works very well with this recipe.


If you've never used sorrel, try adding small amounts to your salads. In any recipe that calls for spinach you can substitute a small amount of sorrel-try 1/4 sorrel, 3/4 spinach as a start. Place a sprig or two on sandwiches with the lettuce or in place of watercress. Shred sorrel into soups with a tomato or fish base. It is one of the herbs that is best added at the last minute instead of cooking for longer periods of time. Sorrel does not dry well, but you can puree the leaves and store in the freezer to use as seasoning. For salads and when using raw choose leaves that are less than 6 inches, but save the larger ones for cooking.

When adding sorrel cut back on the amount of lemon and vinegar in the recipe. It's a good herb for those on salt free diets because it adds seasoning without salt.

These are simple sorrel recipes that can be adapted to your tastes. Remember that you can add sorrel to any fresh salad, or combine with spinach in any of your favorite recipes!

recipes by Brenda Hyde:
SORREL RECIPES

Greens and Fish
An old authentic French recipe

Ingredients:
1/2 pound chard
1/2 pound spinach
few leaves of sorrel
one garlic clove
2 pounds thin fish fillets
Crusty bread

Place the greens and one peeled, crushed garlic clove in a pot and cook for ten minutes, then chop. Add the fish, and cook for 10-15 minutes until done-NO longer. Place piece of crusty bread on a plate and serve the fish and the chopped greens beside one another with the liquid.

Sorrel Omelet

Ingredients:
4 eggs
1 tablespoon cream
1 cup sorrel, cleaned and trimmed
2 tablespoons butter, divided
1/4 tsp salt

Shred sorrel. In a heavy pan, heat half the butter and add sorrel and salt. Cook for about ten minutes, while stirring. Combine the eggs and cream in a bowl, beating gently. Add the sorrel mixture and combine. Add the remaining butter to a skillet and heat until butter is slightly browned. Add the egg mixture and stir briskly with the back of a fork or spoon until the eggs are evenly spread on the bottom of the skillet. Keep moving the unset eggs around with the utensil smoothly until there is no liquid left. Do not overcook. Shake the pan gently over the heat a few times. Fold the omelet over in half and serve.

Sorrel Soup

Ingredients:
1/2 pound sorrel
2 tablespoons butter
6 cups water
1/2 pound potatoes, peeled and quartered
2 tsp. salt
1 cup milk
1 egg yolk

Clean and shred sorrel, then chop. In a large heavy pan, heat butter. Add sorrel and cook, stirring, for ten minutes until reduced to about 1/2 cup. Add the water, potatoes and salt. Bring to a boil. Cover and simmer for 1/2 hour. Strain and mash or puree the vegetables. Stir the cooking liquid into vegetables and return to pan. Bring to boil. Stir in milk and yolk. Cook until hot, but do not boil. Serve with French Bread.

Grilled Beets from a customer

Toss with balsamic vinegar, extra virgin olive oil, salt & pepper and GRILL over direct heat for 15-20 and finish indirect heat approx. 40 min for approx. 1-1/2" dia. beet (grill with skin on of course and 1/2 of tops and roots). These are superior to oven roasting - I grilled with mesquite chips - organic? I can't go back to oven roasting now!

Green Garlic Recipes:

Jasmine Rice with Spring Garlic

SERVES: 10
Spring garlic, also known as green garlic, is young garlic that hasn't yet formed a large bulb; it has a long green stem that resembles a scallion. Granados uses it to add a delicate garlic-onion flavor to fragrant toasted jasmine rice.
ingredients

3 tablespoons extra-virgin olive oil
1 1/2 cups jasmine rice (10 ounces), rinsed
1 1/4 cups thinly sliced spring garlic or 1 medium white onion, finely chopped, plus 6 garlic cloves, thinly sliced
3 cups chicken stock or low-sodium broth
1 tablespoon kosher salt

Preheat the oven to 375°. In a medium cast-iron casserole, heat the olive oil until shimmering. Add the rice and spring garlic and cook over moderately high heat, stirring constantly, until the rice is lightly browned, about 5 minutes. Add the stock and salt and bring to a boil over high heat. Boil uncovered for 5 minutes, until the liquid is nearly absorbed.

Cover the rice and bake for 10 minutes, until it is tender but firm and the liquid is completely absorbed. Let the rice stand, covered, for 5 minutes. Fluff the rice with a fork, transfer to a bowl and serve.

Recipe by Mateo Granados
From The Moonlighter's Society

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Raw Green Garlic

Mince and add to salads
Pound it into a paste to make green-garlic aioli
Use in salad dressings

Cooked Green Garlic

Poach the last 4" of the tips and dress with a mustard vinaigrette
Blanch in water or chicken stock and puree it. Add the puree to a custard or soufflé.
Dice and sauté the tender portions and add to an omelet or frittata
Chop and add to stir-frys
Chop and add to homemade potato soup

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Prepare - Similar to leeks, green garlic stalks trap dirt and sand within the leaves. Rinse each stalk carefully. Once washed, the entire stalk can be used.

Store - If you are growing the garlic then harvest right before you use it. Green garlic can be stored in the refrigerator for up to three or four days.

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Shrimp stir-fry with green garlic
Goong Pong Gari from Chez Pim (fun food blog)

300 g. or about 10 oz. shrimps, shell on (but head off)
1/2 onion, sliced into thin rounds
1/2 cup julienne green garlic (cut into about 2" very thin sticks)
1 heaping teaspoon of curry powder
4 tbsp cooking oil (use high smoke point oil, I use grape seed oil)
1 tbsp fish sauce
2 tbsp water

1. With a very sharp knife, cut each shrimp in half lengthwise with the shell on. Clean out the veins from the shrimp halves and set the shrimps aside.
2. Heat a fry pan or a wok until hot, add oil and then about a quarter of the julienne green garlic. (This will be used as garnish at the end so you won't need much.) Cook until the sticks just begin to change color. Take them out of the oil immediately. Set aside to rest on a paper towel.
3. Turn the heat to medium then add the shrimps to the pan, laying each one the shell side down. Let the shrimps cook, shell side down only, for 2 minutes or until the shells begin to caramelize. Take the shrimps out of the pan and set aside.
4. Add onion into the pan, cook until translucent, then add the curry powder, the rest of the green garlic, and give everything a quick stir to mix well.
5. Add the shrimps back to the pan, then the fish sauce and the water. Stir vigorously until the shrimps are cooked to the desired doneness. I prefer mine a little on the under-done side, but you are welcome to cook them more. Check the seasoning, add more fish sauce if needed.
6. Transfer into a large plate, garnished with the fried green garlic, and serve with freshly cooked jasmine rice.

P.S. Despite how I feel about soups currently, I concede that green garlic is quite good in them. Might I suggest you try a variety of Vichyssoise, but use green garlic in place of the leeks? My friend Eric said it's mighty tasty.


Recipe Index

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6) Veggie Notes

From High Ground: spinach and salad, flowers
From Mariquita: Carrots, garlic, beets, sorrel, cooking greens, celery
From Lakeside Organic Gardens: Celery

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7) Unsubscribe/Subscribe From/To This Newsletter

__________________________________________________________________________

8) Two Small Farms Contact Information

Two Small Farms
Mariquita Farm/High Ground Organics
Organically Grown Vegetables
831-786-0625
P.O. Box 2065
Watsonville, CA 95077
csa@twosmallfarms.com
http://www.twosmallfarms.com
http://www.mariquita.com
http://www.highgroundorganics.com

Sorrel Recipes

Here's a preview for this week's box.

Andy is putting sorrel in your boxes this week. It's a classic spring green that has a lemony flavor. I like it best in salad (with lettuce) and as a thick sauce for fish dishes. Below are recipes to get you started. They will also be in tonight's newsletter, along with recipes for green garlic (another spring classic!) and celery, and more. If you have a favorite way to use sorrel, post a comment! thank you. -julia


Sorrel Recipes:


Sorrel and Goat Cheese Quiche

2-3 cups sorrel, coarsely chopped
a few scallions, chopped
3-4 ounces goat cheese (chevre)
3 eggs
1½ cups milk
¼ teaspoon salt
Parmesan cheese

Preheat oven to 375 degrees. Spread goat cheese (or any strong flavored cheese) in the bottom of a piecrust. Cover with chopped sorrel and scallions. Beat eggs, salt and milk together. Pour over greens. Sprinkle with parmesan cheese. Bake for 35 to 40 minutes or until top is golden brown.ps.

Source: A Luna Circle Farm original recipe

Cream of Sorrel Soup

Clean, shred from the midrib and chop:
½ cup sorrel leaves
1½ cups leaf lettuce

Sauté them until wilted in:
1 to 2 tablespoons butter
When they are sufficiently wilted, there will be only about 3 tablespoons of leaves.

Add:
5 cups poultry or vegetable stock
Simmer about 2 minutes. Remove from the heat and add a small amount of the soup to:
½ cup cream
3 beaten egg yolks

Combine all ingredients and heat until the soup thickens slightly, but do no boil. Makes 5 to 6 cups.

Source: Joy of Cooking


Sorrel Pesto: great as an interesting pasta coating or a thick sauce for fish.

2 cups coarsely chopped fresh sorrel, ribs removed
1/3 cup packed fresh parsley leaves
2 garlic cloves, roughly chopped
1/3 cup freshly grated parmesan
1/4 cup pine nuts
1/2 teaspoon salt
1/4 cup olive oil

In a food processor or blender puree the sorrel, the parsley, the garlic, the parmesan, the pine nuts and the oil, transfer the pesto to a jar with a tight fitting lid and chill it, covered. The pesto keeps, covered and chilled, for 2 weeks. Makes about 1 cup.

To use the pesto: For every pound of dried pasta cooking in a kettle of boiling water, stir together in a heated serving bowl 3/4 cup of the pesto and 2/3 cup of the hot cooking water. When the pasta is al dente, drain it in a colander, add it to the pesto mixture, and toss the mixture until the pasta is coated well. Vermicelli works very well with this recipe.

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the following thoughts and recipes were gathered by Brenda Hyde:

If you've never used sorrel, try adding small amounts to your salads. In any recipe that calls for spinach you can substitute a small amount of sorrel-try 1/4 sorrel, 3/4 spinach as a start. Place a sprig or two on sandwiches with the lettuce or in place of watercress. Shred sorrel into soups with a tomato or fish base. It is one of the herbs that is best added at the last minute instead of cooking for longer periods of time. Sorrel does not dry well, but you can puree the leaves and store in the freezer to use as seasoning. For salads and when using raw choose leaves that are less than 6 inches, but save the larger ones for cooking.

When adding sorrel cut back on the amount of lemon and vinegar in the recipe. It's a good herb for those on salt free diets because it adds seasoning without salt.

These are simple sorrel recipes that can be adapted to your tastes. Remember that you can add sorrel to any fresh salad, or combine with spinach in any of your favorite recipes!


Greens and Fish
An old authentic French recipe

Ingredients:
1/2 pound chard
1/2 pound spinach
few leaves of sorrel
one garlic clove
2 pounds thin fish fillets
Crusty bread

Place the greens and one peeled, crushed garlic clove in a pot and cook for ten minutes, then chop. Add the fish, and cook for 10-15 minutes until done-NO longer. Place piece of crusty bread on a plate and serve the fish and the chopped greens beside one another with the liquid.

Sorrel Omelet

Ingredients:
4 eggs
1 tablespoon cream
1 cup sorrel, cleaned and trimmed
2 tablespoons butter, divided
1/4 tsp salt

Shred sorrel. In a heavy pan, heat half the butter and add sorrel and salt. Cook for about ten minutes, while stirring. Combine the eggs and cream in a bowl, beating gently. Add the sorrel mixture and combine. Add the remaining butter to a skillet and heat until butter is slightly browned. Add the egg mixture and stir briskly with the back of a fork or spoon until the eggs are evenly spread on the bottom of the skillet. Keep moving the unset eggs around with the utensil smoothly until there is no liquid left. Do not overcook. Shake the pan gently over the heat a few times. Fold the omelet over in half and serve.

Sorrel Soup

Ingredients:
1/2 pound sorrel
2 tablespoons butter
6 cups water
1/2 pound potatoes, peeled and quartered
2 tsp. salt
1 cup milk
1 egg yolk

Clean and shred sorrel, then chop. In a large heavy pan, heat butter. Add sorrel and cook, stirring, for ten minutes until reduced to about 1/2 cup. Add the water, potatoes and salt. Bring to a boil. Cover and simmer for 1/2 hour. Strain and mash or puree the vegetables. Stir the cooking liquid into vegetables and return to pan. Bring to boil. Stir in milk and yolk. Cook until hot, but do not boil. Serve with French Bread.

Turnip Recipes

Here are some turnip recipes:

from the Craddock's:

Pioneer Beef Stew from the Craddocks

carrots, potatoes, onions, turnips from the farm plus a scant pound of lean beef, browned in olive oil with garlic and a chili pepper (from the store) all went together to blend a beautiful aroma floating thru the house. S & P and a handful of chopped flat parsley added at serving time was all the seasoning needed.

TURNIPS WITH BREAD CRUMBS AND PARSLEY

4 small turnips (about 3/4 pound), peeled
1 tablespoon unsalted butter
2 tablespoons fresh bread crumbs
2 teaspoons minced fresh parsley leaves
1/2 teaspoon freshly grated lemon zest

In a large saucepan of salted boiling water cook turnips 15 minutes and drain. When turnips are cool enough to handle, cut each into 8 wedges.

In a large skillet cook turnips in butter over moderate heat, stirring occasionally, until almost tender and golden on the edges, about 10 minutes. Stir in bread crumbs, parsley, zest, and salt and pepper to taste and cook, stirring occasionally, until turnips are tender, about 5 minutes.

Serves 2. Gourmet

Braised Baby Turnips and Carrots

from Alice Waters' Chez Panisse Vegetables

A very simple stewing is all that is wanted for very tiny and delicate turnips and carrots. Wash and trim the vegetables. Both should be tender enough to make peeling unnecessary. Trim off the carrot tops but leave a half inch or so of the stalks. Leave the tender turnip greens attached, trimming off only the leaves that are wilted or damaged. Put the young roots in a saucepan with a little butter and water, and stew gently, covered, until softened but not overcooked. Season with salt and pepper and serve. This is especially nice if you have a variety of carrots of different shapes and colors.

LEEK AND TURNIP SOUP

Ingredients:
1 leek
1 medium red onion
1 large turnip (more would be good)
1 sweet potato
1 Tbl fresh chopped rosemary
2 pints water
Vegetable bouillon or stock cubes

Method:
Cut off dark green tops from leeks, rinse very thoroughly, and dice. Chop onion, and saute leeks and onion in the bottom of a large soup pot in a little water until soft. Peel and dice turnips and potatoes, and add to soup pot.

Add a little stock and stew for 5 minutes, stirring gently. Add the rest of the stock and the rosemary, and simmer for 15 minutes, or until the potatoes are fully cooked. Puree about half of the soup in a food processor or blender, and return to the pot. Season to taste, reheat, and serve.

leek recipes

Leek and Kale Pie

3 Tablespoons Olive oil
2 medium or 1 large Leeks
1 bunch kale
1/2 c Cheddar cheese or other hard cheese, grated
1/2 lb white fish (or use canned tuna in oil or water)
Herbs (your choice)
1 c Bechamel sauce
3 tb Parmesan cheese, grated
1 9" savory pie shell, pre-baked (leave sugar out of a sweet pastry shell, then bake for about 10 minutes at 350 degrees)

Preheat oven to 375 F.

Saute leek and kale in olive oil. Sprinkle cheese onto pie shell. Spread leek and kale evenly in the pie shell.

Meanwhile, cut the fish into chunks; simmer in water and herbs. (or skip this step and use drained canned tuna) Drain. Mix with the bechamel sauce and pour into pie shell, covering the kale and leek mixture. Sprinkle with Parmesan. Bake in oven for 25 minutes.

here's a recipe for bechamel sauce:

Béchamel Sauce

1/4 cup unsalted butter
1/4 cup all-purpose flour
2 cups milk
1 small onion studded with 2 Or 3 cloves, optional
1 small bay leaf
dash dried leaf thyme, crumbled
salt and white pepper to taste
nutmeg, to taste

In a medium heavy saucepan, melt butter over low heat. When butter starts to foam, add the flour all at once, mixing well with a wooden spoon. Cook over low heat 3 to 4 minutes, stirring constantly to incorporate and cook flour. Remove pan from heat and let stand, up to 15 minutes.

Meanwhile, in a medium saucepan, scald milk (heating it until just below boiling point). Return saucepan with roux to medium-low heat. Add all of the scalded milk at once (to avoid the formation of lumps). Simmer, stirring gently with a wire whisk or wooden spoon.

Add studded onion, bay leaf and thyme sprig. Cook, stirring, over low heat, 15 to 20 minutes, until smooth and thickened. Strain sauce through fine-mesh strainer. Add salt, white pepper and nutmeg to taste.

Makes about 2 cups. From "Nancy Enright's Canadian Herb Cookbook" by Nancy Enright.

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Leek Tartare

adapted from "Happy in the Kitchen," by Michel Richard, as written in the LA Times

Julia's note: I admit I've not yet made this, but I want to! I love all alliums. The recipe says it takes 45 minutes, which doesn't pass my quick kitchen test, but this one might be worth it!

4 medium leeks
1 shallot, minced (I'll use green onions or something else since I rarely have shallots in my kitchen. jw)
1/4 cup olive oil
2 T red wine vinegar
1 teaspoon dijon mustard
1 T mayonnaise
1/2 teaspoons sugar
1 teaspoon grated fresh ginger
2 Tablespoons fresh chives (or chopped parsley or green onion tops)
3 drops tabasco
1/2 teaspoon fine sea salt
1/3 teaspoon black pepper (or to taste, who has a 1/2 teaspoon measure!?)

Prepare leeks by cutting off the dark green tops and the root ends. (you can wash these and use them in stock if you like.) Cut leeks in half lenghtwise, and finish up cleaning them by making sure there's no hidden dirt. Place each half cut sid down and slice crosswise into 1 inch pieces.

Steam leek pieces for about 8 minutes, or until they are bright and almost translucent. Spread the leeks evenly on a baking sheet, and place in the refrigerator until cool, about 15 minutes.

When they're cool, chop them up until they are a mushy consistency. (I might try a few pulses in a food processor, but the recipe didn't 'ok' that method...) Place them on a double layer of cheese cloth or clean kitchen towel, and wring out the excess water.

Combine leeks, shallot, and olive oil in a medium bowl. Stir in the vinegar, mustard, mayonnaise, sugar, ginger, chives (or parsley!), tabasco, and S & P. Mix well. Taste and adjust the seasoning if necessary.

Serve in with toast, crackers, crostini, or as a topping or bedding for chicken or fish. (this is Julia's serving suggestions, the LA Times and Chef Richard suggest using a mold on individual plates etc.)

Serves 3. per serving: 273 calories, 2 grams protein, 2 grams fiber, 22 grams fat, 477 grams sodium

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Two very easy Leek Recipe Favorites:

PAT'S BABY LEEKS

I lightly braise them in a skillet in a little water. Then, while they are hot, I put them on a platter, dress them in a good vinaigrette and crumble some sheep feta on top with cracked pepper. This is one of my 11 year-old's favorite foods. I learned the recipe in France, where leeks are the poor man's asparagus.

Leek Noodles

adapted from Ten Minute Cuisine by Green & Moine
In a wok, heat 2 tablespoons olive oil. Add 2 shredded leeks and 1 teaspoon fresh thyme leaves. Add cooked noodles of any shape (about 1 pound when uncooked) and stir-fry until heated through. Season with salt and peppe


ok, I'm off to find some turnip inspiration. -julia

3/14/07 newsletter

Two Small Farms Newsletter

Issue Number 387, March 15th & 16th, 2007

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Table of Contents:

1) In your box this week
2) Loaves and Fishes by Tereza Coraggio
3) Signing up for 2007; pick up site etiquette
4) Pick Up Site Etiquette
5) Blogs
6) Photos
7) Recipes
8) Who put what in the box
9) Unsubscribe
10) Two Small Farms Contact Information
________________________________________________________________________

1) In your box this week:
Leeks, Carrots, Turnips, Cabbage: either red or savoy, Cooking Green(either kale or spigarello),
Fennel, Parsley, Apples, Radishes (note: the email newsletter was incorrect in saying winter squash:
you will all get one color of cabbage and no winter squash.)

This week's list: bookmark it if you like: I try to have it updated by
Monday night, sometimes by Mon. am:
http://www.twosmallfarms.com/CSAinfo/thisweekslist.html

________________________________________________________________________

2) Loaves and Fishes

For the last three years, I've taken up Two Small Farms on their offer
to match donated shares. But I've donated both shares to the charitable
organization and Two Small Farms has given me my box for free. Using
rounded numbers, it works like this: I write a check for $1400 at the beginning
of the year. At the end of the year, I get a receipt for $1400 from the
charity. This deduction saves me $350 in taxes. I would also pay $700
for my own vegetables, which adds up to $1050 saved. For a mere additional
$350, I'm creating a $1400 benefit in wholesome, nutritious food for people
in need. I'm also supporting community agriculture, diverting money from
agricorporations, lessening the use of aluminum, and buying fewer weapons
for the military. What a deal!

The first two years, I donated my shares to the Santa Cruz AIDS Project, who
picks up right at the farm and sends me a receipt. But this last year, I
wanted to be more personally involved. So instead, I pick up three boxes at
my drop-off site and bring two to the St. Francis Soup Kitchen (off River St. in Santa Cruz,
behind Lloyd's Tires.) The staff there exclaims over the fruits and
vegetables as if I've brought them gift-wrapped presents. It always
does my heart good to connect with the friendly crew, led by Richard, the
clean-cut ex-seminarian who lives next door.

Often, I take the easy route and deliver early in the morning for a
leisurely conversation with Richard or the custodian. But sometimes I
end up there after 10, when the highly-efficient kitchen cranks into gear and
the clientele is waiting for the showers to open at 11. All of the homeless
I've encountered have been courteous, offering to help carry bags, or have kept
to themselves, seeming shy and withdrawn. I've never been solicited for
money, although someone once asked me for a ride. Like the hospice work
I do, it's helpful to think through your boundaries ahead of time, and
have rules to fall back on - such as volunteers not being allowed to give
money or rides, or to accept gifts (yes, it happens.)

If you have the time, however, I've found that the homeless have
fascinating stories. They became less foreign to me in a peculiar way. There's a
hermitage in Big Sur called the New Camoldolese. When Brother Julian
was still Tony the postulant, we used to lament their dependence on Costco.
He'd come from a monastery in upper New York where they grew their own food.
A deer-proof fence was expensive, however, and he was only a novice. But
one Easter, now-Julian invited me into the monastic enclosure to see the
miracle garden. A steeply-sloped wall of rocks rose like Rapunzel's tower and
circled a half-acre. Tiers within it showcased every type of plant,
sported hidden grottoes and sprouted new trees. Crowning the garden was a cross
with spring-fed water dripping from the arms into a deep basin. It
overflowed into furrows that snaked through the garden. "We picked up rocks every
time we went for a run or a walk," said Julian. "The only thing we had to
buy was the chicken wire and latch for the gate. It's all thanks to him."
Julian jerked his head towards a scruffy-looking guy rolling a cigarette.

His name was Igor, and he'd shown up one day willing to work for food.
Over several visits, he and I became friends. In his Slavic accent, he told
me stories about being homeless that included kayaking through Europe and
being the gypsy king's master scavenger in southern Spain . He told me about
finding a watermelon-shell filled with perfect fruit in the dumpster
behind the World Trade Centers. "So much waste," he said. He had walked
through the Sonoran desert and lived alone in lost Anasazi caves. Around the
monastery woods, he'd built ingenious hide-aways, forged secret paths down the
cliffs, and squirreled away a sleeping bag in an ocean-side crevice. He was the
most resourceful person I've ever met and, come the collapse of the empire,
will be a very good person to know.

One day, because Igor had made me see the homeless differently, I  commented
on the weather to a guy wearing a garbage bag riding a heavily-laden
bike. His name was Rainbow Scooter and he was riding from Portland to Florida
to raise money for Katrina victims. In every town, he'd gone to the
newspaper and asked people to donate to the Red Cross. The rain and the Red
Cross' reluctance to be represented by a homeless person kept him in Santa
Cruz three months. Through him, I met Tom the homeless mystic, who quotes
verbatim from an ancient scripture called the Trimorphic Protennoia,
among other gnostic gospels. I also met Bear, who told me that "Coincidence
was God's way of keeping her anonymity." He would know. They'd held a grand
wake or him after an ambulance took him away. The next morning, a taxi
dropped him at McDonald's. "I didn't know angels took taxis," his buddies said.
And then I met James, who performed a song on the guitar written by the
oldest, train-hopping tramp. I can say honestly that Woodie Guthrie had nothing
on this song.

What surprised me were the intelligence, warmth, humor and community I
found, down there at rock-bottom. I was also glad, however, that I'd
taken small steps within the boundaries where I felt comfortable. I hope that
this year we might use all 10 of the boxes Two Small Farms offers to match.
But if that's not feasible within your charity portfolio, you could just
give someone a quarter or a dollar with a smile and a kind word. You might
be surprised by what you get back.

p.s. I just received an email from Scooter (a.k.a. Terry Hunter) in
Louisiana . He's clocked 3000 miles on his bike with 1300 to go.

Tereza Coraggio, CSA member

[note: Two Small Farms will match whole-year donations, up to a total
of 7 matched donations per year. We still have room in this 'program' if
you're interested. -2sf)

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3) It's the first week of the CSA for 2007!

**We are trying to make reminder phone calls to everyone picking up
this week since it's the first week of the year. (Just like the doctor's
offices do!) IF you don't need a reminder phone call, please reply to this
email. We *may* get the message in time and spare you the phone call. Please put
=  No Phone Call Needed = in the subject line so your email doesn't get
caught up in the other spams, questions, bounced and other emails we get after
sending out our newsletter. Please also include your name and usual pick up
site in the email, Thank you. **

Last Minute Signups:
If you're hoping for a box this week but haven't told us yet, please
Call by Monday afternoon: Zelda: 831-786-0625 We'll add to the harvest numbers
today but when they're full we'll start signing folks up for starting next
week. Thank you.

About this newsletter:

Starting this week it's every week through Thanksgiving. This email
version is free for anyone who wants to receive it, current members, lapsed
members, relatives and friends of either above group, members of other community
supported agriculture programs etc. If you don't wish to receive this
email letter every week through Thanksgiving (and then monthly in the
winter), please reply to this letter with unsubscribe in the subject line. Thank
you. We don't like junk mail anymore than you do.

________________________________________________________________________


4)PICK UP SITE ETIQUETTE

.         At your pick-up site, you should find a stack of boxes and a
separate bucket with flowers. Please check off your name on the sign-in
sheet. That way we know who to call if a question arises at the site.

.         If you get flowers, check off your name on the flower list.

.         If for some reason your name is not on the list, do not pick
up a box. Likewise, please do not take flowers unless you have paid for a
flower share and are on the flower list.

.         Call Zelda at 831-786-0625 or email csa@twosmallfarms.com,
for clarification, or  try Jeanne at 831-786-0286, or Julia at
831-761-8380.

.         Your produce comes in a plastic bag in a farm box; remove
your veggies by lifting out the bag, then fold the farm box and leave it
with the other empty boxes in a neat pile. We count on reusing the empty boxes
every week to keep our costs and waste down (The waxed boxes are not
recyclable and cost over $1 apiece). To fold the boxes, turn them upside down,
grasp the bottom edges and pull the tabs out.

.         NOTE: Please do not correspond with us via the sign in
sheets! If there is a problem at the site that needs immediate attention, please
call or email us rather than just writing a note on the sign-in sheet. We do
not return to the site and do not pick up these sheets until we drop off
the boxes the next week.  For the same reason, please DO NOT LEAVE CHECKS
at the pick-up site.  You can mail them to the address above.

________________________________________________________________________

5) Blogs

Three New Blogs for your blogging pleasure:

1: Two Small Farms! We have our own blog. I plan to post (and have
referenced every week to refer to) every newsletter. And Zelda, Jeanne
and I can post other notes and news even if it's not time to send our weekly
newsletter. You can sign your email up to that blog, it's different
than signing up to our newsletter. I'm thinking this is the wave of the
future, but I will use both systems: blog and regular as-usual email letter at
least during this season.  Oh: and you can comment too, although you may need
a blogger or google account, these accounts are free if you don't already
have one. Let the Recipe Discussions Begin!   -julia

http://twosmallfarms.blogspot.com/

2: Andy Griffin's Blog: Andy's writing posted on at least a weekly
basis, again with comment possibility. You can sign up with your email on this
one too if you like. It has an RSS feed as well. Just don't ask me what an
RSS feed is and we'll all be ok.   Julia

http://www.ladybugletter.com/

3: Michelle's CSA blog: Michelle has been a long time csa member and is
doing a weekly (or more often?) blog that documents her CSA experience,
including how she's using the box each week.

http://michellefleury-csa.blogspot.com/

________________________________________________________________________

6) Photos:

Fennel:
http://www.mariquita.com/images/photogallery/fennel2.jpg

Leeks:
http://www.mariquita.com/images/photogallery/leekslarge.JPG

Turnips: (this photo is of gold turnips, you might also have red ones)
http://www.mariquita.com/images/photogallery/turnipsgold.JPG

_______________________________________________________________________

7) Recipes from Julia

Julia's short notes on this weeks box:

Eat all the green stuff in the first 3 days: the radish greens can and
should be cooked up and eaten (possibly raw too, if you like raw radish
greens) but these should be eaten in the first day or two max. Take a
look at radish greens in the supermarket that are several days or even weeks
old if you need a reason why to eat them up quick! The parsley might hang
out for up to a week.

The rest of the box will keep at least a week in the fridge. The winter
squash can be stored at room temperature but out of the sun. If it has
a nick in it then cook it up within a week or two.

Why are the carrots and turnips 'topped'? Because it's spring and the
hail and other winter conditions make the greens not look as nice as they do
in the summer/fall. These are fresh, we assure you. Recipes links below:
enjoy!

I'm behind in getting out this important first of the year CSA
newsletter, so I'm just going to include my recipe links for the vegetables, I
promise to put new recipes in future newsletters. I've put lots and lots of
time on the following links, and remember: google is your friend. (hint, when
I'm looking for something I type: turnips, recipe so I edit out all the
poetry, images, etc about the turnip. You can also add other
descriptions like 'low fat' or 'low salt' or 'kid friendly' etc.

What I plan to do with this week's box: (from Julia)

Roast the turnips! Cube and toss with oil and S & P and garlic cloves
if you like and bake in the oven til browned a bit and cooked through. This
also works very well with beets and other root vegetables.

Cook the cooking greens (whether kale or spigarello or cabbage) with
garlic and a bit of oil and eat as is or top rice or stuff a tortilla. YUM. I
try to consume something like this at least a few times a week.

Fennel: shaved into a salad by itself or used as a celery replacement
in most cooked dishes, like cooking it down (chopped up) with onion at the
bottom of a soup or tomato sauce.

Radishes: greens can be cooked with the kale/spigarello. Radishes are
munchies.

Carrots and Apples are munchies too.

Leeks: I'm an allium fiend. I might make a simple leek carrot soup,
hold the potatoes. YUM.

_____________________________________

Alphabetical Recipe Database:

http://www.mariquita.com/recipes/index.html

Individual Recipe Links:

Leeks:
http://www.mariquita.com/recipes/leeks.html

Turnips:
http://www.mariquita.com/recipes/turnips.html

Fennel:
http://www.mariquita.com/recipes/fennel.html

Cooking Greens:
http://www.mariquita.com/recipes/cookinggreens.html

Radish Recipes:
http://www.mariquita.com/recipes/radish.html

As I find recipes I can post them to the blog:
http://twosmallfarms.blogspot.com/
_______________________________________________________________________

8) Who put what in the box

>From High Ground: Flowers, Radishes (Stephen hopes his spinach and
>salad will be ready next week! I hope so too! -julia)

>From Mariquita: Leeks, Carrots, Turnips, Fennel, Cooking Green,
Parsley

>From Everlasting Gardens: Winter Squash (butternut?)

>From Billy Peixoto: Pippin Apples

To see a picture of the 2 farm families:
http://www.mariquita.com/images/photogallery/twosmallfarmers.hg.jpg
_______________________________________________________________________

9) Unsubscribe/Subscribe From/To This Newsletter
http://www.mariquita.com/news/newsletter.signup.html
_______________________________________________________________________

10) Two Small Farms Contact Information
Two Small Farms
High Ground Organics/Mariquita Farm
Organically Grown Vegetables
831-786-0625
P.O. Box 2065
Watsonville, CA 95077
csa@twosmallfarms.com
http://www.twosmallfarms.com
http://www.mariquita.com
http://www.highgroundorganics.com

Two Small Farms CSA is about to begin

Hello, CSA community:

Today is Sunday, March 11th. Our first boxes will be delivered this Wed. and Thurs. for our first boxes of 2007.

In the box this week: March 14th and 15th: First box of 2007!

Leeks

Carrots

Cooking Green: one of the following three possibilities: kale, spigarello, or savoy cabbage

Fennel

Parsley

Turnips

Radishes

Pippin Apples

something else too! stay tuned

Tomorrow, on Monday March 12th, I'll post the first weekly newsletter of the year here.

Meantime: here's another blog that's from a long time CSA member: Michelle. She is dedicating her CSA blog and plans to post weekly with what she plans to do with her box among other things.

-Julia

March 07 winter newsletter

Two Small Farms March Winter Newsletter

Issue Number 387, March 1st, 2007
___________________________________________________________________________

Table of Contents:

1) What's coming in your first CSA boxes!
2) We start delivering in 2 weeks; a few pick up site notes
3) 2007 Events; open house this weekend in Hollister
4) Driver and office Trade positions available
5) Expanded sign up information
6) Beta Blog
7) Unsubscribe/Subscribe
8) Two Small Farms Contact Information

______________________________________________________________
______________________________________________________________

1) What's coming up in the first few weeks of your CSA Box?

From High Ground: Radishes, Salad, Spinach (?), cilantro, and in
April: great Strawberries!

From Mariquita Farm: 3 colors of Carrots, Fennel, Leeks, Collard Greens, 2-3 colors of Beets, Gold Chard, Spigarello (Italian cooking green), Rapini, Gold Turnips, Green Garlic
______________________________________________________________

2) 2007 season starts March 14th and 15th Please let Zelda know if you plan to sign up but we've not yet heard from you. Thank you. 831 786 0625 or csa@twosmallfarms.com

Pick Up Site List:
http://www.mariquita.com/membership/deliveries.html

some recent changes:
We have two new San Francisco Sunset sites, one inner (on Pacheco St.between Laguna Honda Blvd and Golden Gate Heights Park) and one outer (on 28th Ave between Judah and Kirkham).

And to correct some misinformation in the February newsletter:
The Palo Alto Arastradero was closed last year and we do have the same site as last year on La Parra Ave. The Marina site (Monterey area) is open! The Escondido Village site at Standford is available from the first delivery on March 14th.
_______________________________________________________________

3) Events: Events this year include an Open Farm Day at Mariquita Farm in Hollister(This Saturday March 3rd!), Kids Day, Homeschool Day, Berry Upicks, Potluck, Tomato Upicks and more. See webpage for more details: http://www.twosmallfarms.com/events2sf/events.html

March 3rd (this Saturday!) Open House in Hollister 11am to 3pm
directions: http://www.mariquita.com/events/hollisterDirections.html

Homeschool Field Day Wednesday, April 25th 9am to 1pm. RSVP required. Free for current CSA members. More information:
http://www.twosmallfarms.com/events2sf/homeschoolday.htm

_______________________________________________________________

4) Two Small Farms Driver and an office Trade: positions available

We are looking for a driver for delivery routes Wednesdays and
Thursdays. 15-18 hours/week. $12/hour. Excellent driving record required; some lifting. We are looking for a 36 week commitment. Mid March-Thanksgiving. Call Jeanne B. at 831.786.0286 or Julia at 831.761.8380

also: Zelda will need a bit of help each week with phone calls: we're looking for someone interested in a work trade for a share. Again: Call Jeanne B. at 831.786.0286 or Julia at 831.761.8380

_______________________________________________________________

5) Expanded Sign up Info

The 2007 season starts in just 2 weeks. There are 3 ways for you to sign up: via email/postal mail, just via postal mail, or by telephone. If you've not told us your intentions yet, please do email Zelda soon even if you're going to mail your check a little later. Csa@twosmallfarms.com Details are below:

- Here's a form for printing to send in with a check:
http://www.mariquita.com/membership/returning.memberform.html

- Via postal mail without printing out the form:
Send in your name, address, phone, email, preferred pick up site, and check to :

Two Small Farms
PO Box 2065
Watsonville, CA 95077-2065

Make checks out to Two Small Farms. Prices:
-whole season with 4% discount*: $691 (produce only) -whole season with 4% discount*: $898 (produce and a weekly flower bunch)

-first 9 weeks: $180 (produce only)
-first 9 weeks: $234 (produce and a weekly flower bunch) *The discount applies only if payment is made in full, and before the first delivery. No exceptions.

If you know you want to sign up but are not ready to send us a check, email us at: csa@twosmallfarms.com with your intentions; we would appreciate it, so we know where we stand with our planting schedules and we can start updating our database. ALSO, if you are emailing your intentions, please be clear whether you will be signing up for the veggies only or for flowers too, AND, please note whether you will be paying for everything at once, or if you will do the nine-weeks-at-a-time plan. Thanks very much.

_______________________________________________________________

6) I plan to start using the Blog Format for future newsletters, updates, and recipes. Here's the beta site, let me know what you think I'm very very new to this! I will have a widget on their for you to sign up via email and Rss by March 12th, in an ideal world! Stay tuned. For now:

http://twosmallfarms.blogspot.com/

_______________________________________________________________

7) Unsubscribe/Subscribe From/To This Newsletter
http://www.twosmallfarms.com/Newsletters.pdf/signup2sf.html
To see a picture of the 2 farm families:
http://www.mariquita.com/images/photogallery/twosmallfarmers.hg.jpg

________________________________________________________________

8) Two Small Farms Contact Information

Two Small Farms
Mariquita Farm/High Ground Organics
Organically Grown Vegetables
831-786-0625
P.O. Box 2065
Watsonville, CA 95077
csa@twosmallfarms.com
http://www.twosmallfarms.com
http://www.mariquita.com
http://www.highgroundorganics.com