Two Small Farms Newsletter #400

In your box this week: Spring Onions, Strawberries, Thyme, Yellow Carrots, Salad Mix, Summer Squash OR Cabbage, Cauliflower OR Potatoes** (Wed); Avocados: Thursday and Friday. (A few weeks ago Wed received avocados.)

** A few of you might receive potatoes: use them within 3-5 days! Store in fridge! These have not been cured like store bought potatoes: they are truly fresh-dug. They will taste great (try a salad dressed with a simple oil and vinegar). They will not keep if left outside. Eat them up! More fresh dug potatoes coming for everyone in a few weeks.

Loaves and Fishes

Anyone who believes that world hunger is a production problem can get a different perspective by growing a zucchini plant. Yes, there are droughts, hard frosts, floods, meteors, plagues etc., but nature is usually fecund to the point of being profligate. Framing hunger as a production problem is a convenient way for policy makers takes the public’s focus off of how often famine and hunger come from inequities in the distribution of food.

At Two Small Farms food distribution is our business, so we’ve learned what kinds of problems stand in the way of spreading the wealth of the fields around. For our success we depend on the trust and support of our underwriters, so when members can’t pick up their share boxes we’re happy to pass on their boxes to charitable organizations in the community that can use the produce.

For quite a while we’ve donated share boxes to the Santa Cruz AIDS project when subscribers have alerted us that they won’t be able to pick their veggies up. But the Santa Cruz AIDS project isn’t close to our farm and their volunteer isn’t able to trek down to our farm any longer. SCAP is a vibrant non profit doing great work in Santa Cruz county with HIV positive folks. We wish them the best and hope to find other ways to partner with them. Starting this week we are working with Loaves and Fishes in Watsonville.

Loaves and Fishes is a soup kitchen in Watsonville (just one block from the post office!) that serves 40-100 people a home cooked meal every Monday through Friday, rain or shine. They also offer a food pantry. They are a 5013c and we have letters for anyone who is donating their share box and would like that for their taxes. (Ask Zelda if you need one of these.) Two Small Farms matches all donations, and we also donate leftovers from our packing.

Last Thursday I took some of Mariquita’s extra vegetables to Loaves And Fishes and snapped a couple of photos. I met the Executive director, Brooke, the head Chef, Maria, and three of their daily volunteers. What I loved was when I drove up with 10 totes of freshly harvested vegetables the people inside the kitchen were all excited, and so were the people outside waiting for a meal. Loaves And Fishes is doing good work and we’re happy to help as we can.

From their website:
"In 2006, we served almost 15,000 meals through our hot lunch program, including special holiday meals for over 200 people at Thanksgiving and Christmas. Our pantry distributed over 190,000 pounds of food in nearly 4,000 client visits throughout the year. We received over 28% of all emergency food assistance referrals from Second Harvest's Community Food Hotline, making us the largest emergency food assistance responder in the county. We provided emergency food assistance to over 14% more households than in 2005."

For more information: here's a link to their website

-this piece was written by Julia and Andy

Fastest Way to use this week's box from Julia:
Eat the salad within three days so it's super fresh. Dress with toasted nuts, grated carrots, crumbled cheese....

Use the onions chopped raw in tuna salad or pasta salad or green salad. Cut in half lengthwise and grill.

Save the thyme in a bag in the fridge for genuine cooking projects: it will keep in there for at least 2 weeks, maybe 4 or 5!

Eat the strawberries.

Eat the yellow carrots as sticks or cook with them. They are perfect grated into a soup so there aren't mushy carrot chunks floating around.

Try the new cabbage recipe below from Robert Gupta: it's below. Andy's favorite cabbage is quick too.

Grate carrots and add to any stew or salad.

July 4th

Week of July 4th: Please note, this year July 4th falls on a Wednesday! We will deliver to the Wednesday pick up sites on July 4th. If you are to be out of town, we encourage you to find a friend to pick up the veggies for you. If no one can pick up the veggies for you, call or email us at least a day in advance and we can donate your veggies to the Loaves and Fishes Food Pantry.

Recipes from Ronda W., Robert G., Ileana, Lena, and Julia

Cabbage and Potato Curry

recipe by Robert Gupta

Base
1/4 tsp mustard seed

pinch of fenugreek

two dried red chillis, cracked

1 tsp of cumin seed

1-2 tbsp of oil (olive, canola, or other)

1 clove of garlic, minced

1 medium onion, chopped

1 head of cabbage chopped in 2 inch strips, 1/2 inch wide

1 # new potatoes chopped roughly 1 inch pieces (peeled or unpeeled)

1 tsp of salt

1 tsp of curry powder

1/2 tsp of ginger

First prepare the base, by adding oil, mustard seed, fenugreek, chillis, cumin seed to a large pot. Heat over medium heat and wait for seeds to crack.Add minced garlic and fry until aroma emerges. Add potatoes and onion and stir for about 1 minute until onions began to become brown and translucent. Add cabbage, and salt. Cover and cook on medium heat until potatoes are soft. Remove lid, and let some of the water evaporate. Add ginger and curry powder, stir, and remove from heat. Let stand for a couple of minutes.

More Cabbage Recipes:

Cabbage, Carrots, and Onions with Sesame

(Still Life with Menu by Mollie Katzen)
6T sesame seeds
3/4t salt
3T toasted sesame oil
1 bunch green onions
1 large carrot thinly sliced
1 head of green cabbage coarsely chopped

Combine the sesame seeds and salt in a blender. Grind until they achieve the consistency
of coarse meal. This is called gomasio or sesame salt. Set aside. Heat a medium-sized
wok or large deep skillet. Add the sesame oil and the onions. Stir-fry over med-high heat
for a couple of minutes. Add about a tablespoon of the gomasio. Keep stir-frying until
the onions are soft and translucent (5-8 minutes). Add carrots and the cabbage, and
sprinkle in about half the remaining gomasio. Keep stir- frying until everything is tender
(another 10-15 minutes). Sprinkle in the remaining gomasio, and serve. Serves 4

Andy’s Favorite Cabbage

1 head sliced green cabbage
1 large sliced onion
3 Tablespoons olive oil
salt and pepper to taste
1 cup white wine
Sauté the onion and cabbage in oil over medium high heat until softened, about 10
minutes. Add wine, salt and pepper. This is a magnificent dish.

Thyme Recipes:
All three of these from: Osage Gardens

GLAZED CARROTS WITH PISTACHIOS AND THYME
Serves 4
1 lb. carrots, peeled and cut into ½" slices on the bias
Salt and pepper
¼ cup unsalted butter
¼ cup brown sugar
1/3 cup pistachios, shelled and unsalted and toasted in the oven (10 min. at 350º F)
1 teaspoon fresh thyme, picked from stems
Cook carrots uncovered in 2" of boiling water about 15 minutes, or until tender. Drain and season with salt and pepper. Melt butter in skillet. over medium heat, stir in brown sugar and cook until sugar is dissolved, stirring occasionally. Add cooked carrots. Cook slowly until well glazed. Toss with roasted pistachios. Garnish with fresh thyme and serve.

THYME-BRAISED ZUCCHINI IN CRÈME FRAICHE
Braising zucchini brings out their subtle, delicate flavor.Serves 4
4 tablespoons unsalted butter
4 medium zucchini, about 1-1/4 lbs., trimmed and thinly sliced
Salt and freshly ground black pepper
Zest of one lemon and juice of ½ lemon
2 tablespoons finely minced fresh thyme
¾ cup crème fraîche
Melt butter over low heat in skillet. Add zucchini, salt, pepper, lemon juice and thyme. Cover skillet and braise over low heat for 6-8 minutes, or until just tender. Uncover skillet. Gently fold in crème fraîche and just heat through. Correct seasoning and serve at once.

ROASTED CHICKEN WITH LEMON AND THYME
There is nothing more satisfying than a simple roasted chicken. Serve with garlic mashed potatoes.
1 natural or organic chicken
1 lemon
Fresh thyme
3 tablespoons softened butter
Salt and freshly ground black pepper
Preheat oven to 425º F. Dry chicken inside and out. Rub under the breast skin and all over with softened butter, which has been mixed with 1 teaspoon lemon juice and 1 teaspoon chopped fresh thyme. Place several sprigs of thyme and the remainder of the lemon inside the cavity of the chicken. Roast on a rack 20 minutes. Reduce oven temperature to 350º F and continue to roast until chicken registers 160º F on an instant read thermometer. Let rest at least 20 minutes before carving.

from Wikipedia:
A brief history of thyme
Ancient Egyptians used thyme in embalming. The ancient Greeks used it in their baths and burnt it as incense in their temples, believing that thyme was a source of courage. It was thought that the spread of thyme throughout Europe was thanks to the Romans, as they used it to purify their rooms. In the European Middle Ages, the herb was placed beneath pillows to aid sleep and ward off nightmares. (Huxley 1992). In this period, women would also often give knights and warriors gifts that included thyme leaves as it was believed to bring courage to the bearer. Thyme was also used as incense and placed on coffins during funerals as it was supposed to assure passage into the next life.

A Few Quick Serving Ideas:
Add thyme to your favorite pasta sauce recipe.
Fresh thyme adds a wonderful fragrance to omelets and scrambled eggs.
Hearty beans such as kidney beans, pinto beans and black beans taste exceptionally good when seasoned with thyme.
When poaching fish, place some sprigs of thyme on top of the fish and in the poaching liquid.
Season soups and stocks by adding fresh thyme.

Two Recipes submitted by Rhonda:

BLANQUETTE DE VEAU
Rhonda’s Notes: Veal Stew (I don't actually use veal for this - Trader Joe's has Niman Ranch stew beef that works perfectly, and it's already cut up - I'll use the carrots and thyme for this):

2 1/2 pounds boneless beef or veal stew meat (cut into approximately 2-inch pieces)
3 tablespoons butter
1 large onion, finely chopped
3 tablespoons all purpose flour
1 cup dry white wine
2 14 1/2-ounce cans low-salt chicken broth
1/4 teaspoon fresh thyme, crumbled
3 medium carrots, cut diagonally into 1-inch pieces
3/4 cup whipping cream
1 10-ounce package frozen petite peas, thawed, drained, (or cauliflower!)
Steamed rice

Season veal with salt and pepper. Melt 2 tablespoons butter in heavy large Dutch oven over medium-high heat. Add veal to Dutch oven in batches and cook until brown, turning occasionally, about 5 minutes per batch. Transfer veal to plate. Add onion and remaining 2 tablespoon butter to Dutch oven and sauté until onion is tender, about 3 minutes. Return veal and any juices on plate to Dutch oven. Sprinkle flour over veal and stir 2 minutes. Pour in wine and bring to boil. Add chicken broth and thyme.
Reduce heat to medium-low and simmer 25 minutes.
Mix in carrots and continue simmering until carrots and veal are tender, about 25 minutes. Add cream and boil until liquids are reduced to sauce consistency, about 15 minutes. Stir in peas and bring to boil. Season to taste with salt and pepper and serve with rice.
Serves 6.
Adapted from Bon Appétit

ORZO PILAF WITH GREEN ONIONS AND PARMESAN CHEESE
This recipe can be prepared in 45 minutes or less.
The rice-shaped pasta orzo is sometimes labeled riso or rosamarina.
3 1/4 cups (or more) canned low-salt chicken broth
1 pound orzo (rice-shaped pasta)
5 green onions, thinly sliced
3/4 cup grated Parmesan cheese

Bring 3 1/4 cups broth to boil in heavy large saucepan over medium-high heat. Mix in orzo and simmer uncovered until just tender but still firm to bite and some broth still remains, stirring occasionally, about 8 minutes. Remove from heat. Add green onions and cheese and stir to blend. Season pilaf to taste with salt and pepper. Rewarm over low heat, if necessary, and mix in more broth by 1/4 cupfuls if pilaf is dry. Transfer pilaf to large bowl and serve.
Serves 6.
Bon Appétit
April 1999

History of Cauliflower from Alan Davidson in The Oxford Encyclopedia of Food
It’s a variety of cabbage in which the flowers have begun to form but have stopped growing at the bud stage. It is generally believed that it was the Arabs who introduced the cauliflower to Europe after the fall of the Roman Empire.

Tibetan Cauliflower Curry

2 Tbsp canola oil

2 lg onions, chopped

2 garlic cloves, minced

1 lg. head cauliflower, chopped

1 lg. carrots, cubed

3 potatoes, cubed

1 stalk celery, chopped

1 chili peppers, chopped

2 tomatoes, chopped

2 cups, peas

1 Tbsp curry powder

1 tsp coriander

1 tsp cumin

1 Tbsp cilantro, chopped

1 Tbsp honey

1 cup coconut milk

Saute onions with garlic in oil until transparent. Add spices and cookgently for a few minutes. Add celery, carrots, tomatoes, and chilis, thencook for a couple minutes stirring often. Add 1 * cups of water andcontinue to cook until vegetables begin to get tender. Add potatoes andenough water to cover the vegetables. Bring to a boil. Maintain a low boiluntil potatoes are tender, but not overcooked. Add cauliflower. Whenthoroughly heated, add coconut milk, honey, and chopped cilantro. Add salt to taste.

"Strawberry Flakes"
an original recipe created by Lena Wiley and Ileana Conviser
2 cups frozen strawberries
1/5 cup sugar
7 Tbsp chocolate sauce
1. Cut strawberries when still frozen into little flakes about the size of 4 mm.
2. Sprinkle on sugar in different places. Mix well.
3. Pour chocolate sauce on.
4. Let strawberries defrost.
5. Eat.

Recipe Links:

Avocados
Salad Dressings
Carrots

http://www.mariquita.com/recipes/cauliflower.html
BLOG ADVANTAGES: I can change mistakes after I post them. I don’t have to subscribe/unsubscribe folks. Old newsletters easily accessed. Links! (I send this newsletter out as plain text so more folks with differently-abled computer systems can easily read it.) You can sign up for email updates to the Two Small Farms Blog on the main blog page:
http://twosmallfarms.blogspot.com/
____________________________________
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@twosmallfarms.com
http://www.twosmallfarms.com
http://www.mariquita.com
http://www.highgroundorganics.com

Two Small Farms Newsletter #394

Issue Number 394, May 2nd 2007

Table of Contents:

1) In your box this week
2) Buzzing Off
3) Renewal Time is here
4) Kids Day at High Ground now on May 26th!
5) Photos
6) Recipes
7) Which Farm?
8) Unsubscribe
9) Two Small Farms Contact Information
___________________________________

1) In your box this week: yellow carrots, baby carrots, spigariello, erbette chard, salad mix, green cabbage, either cauliflower or little gem lettuce, and a mystery item

Quick notes on this week's box begins the recipe section: #6

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2) Buzzing Off by Andy Griffin

This winter all the honey bees on our farm died. We weren't alone. All across the U.S. the honey bees from flew off from their hives, one by one, and never returned. It appears as though some condition caused foraging bees to become disoriented so that they couldn't find their way home. Scientists do not yet know why this is happening but they have a coined a name for the nationwide buzz-off -"Colony Collapse Disorder." This past weekend, at our farm's fava bean u-pick, I had a chance to talk to Greg Muck, our bee-keeper, and get an informed opinion on what's going on.

First of all, there is no scientific certainty about what has occurred. And the sky isn't falling either. According to Greg, the bee die-off was going on last year too, but the media didn't notice. Part of the seeming gravity of the situation may be due to that fact that the bee industry is doing a better job about publicizing its woes than it did before, and the press is playing catch-up in freaking out. But Greg's not discounting the problem. His hives did die, and he has replaced them with ten new hives. There is a swirl of theories as to what might be going on.

1. "The radioactive waves from the cell phone towers are killing all the bees."

This theory has a certain Luddite appeal to those of us who curse phones, and it is too soon to discount the potential hazards of cell phone towers, but Greg read the original studies and he found them to be seriously flawed as far as bee behavior was concerned. He hopes that the studies can be repeated by people who have bee-keeping experience so that the results are more meaningful. It's worth noting that we do have a new cell phone tower in our neighborhood.

2. "The bees are hungry."

This theory doesn't work for us, because our bee hives were surrounded by rapini flowers, eucalyptus blooms, borage blossoms, wid mustards etc. all winter long. I love honey, and I need the bees, so I'm not going to let them go hungry.

3. "The bees are stressed from being moved."

Some bee keepers follow the nectar flow from Canada to Mexico, but from the time Greg's bees moved from their original backyard hive in San Francisco's Haight-Ashbury to Mariquita Farm they have never left the ranch, nor are they moved around the farm.

4. "Insecticide"

We use no insecticide on our farm. There is a large turf sod farm a mile away, and they may use systemic pesticides that could contaminate pollen. Bees do travel up to several miles to forage, but even our conventional neighbors don't use much insecticide in the winter. Greg has an interesting idea that the wax foundations that bee keepers buy for their bees to fill with honey might be contaminated with insecticide. Waxes and other lipids store toxins. The big companies making the wax combs for the bee industry may be buying tainted wax. Perhaps the answer is to back off on the productive demands made of the bees and let them use some of their time an resources to make their own natural wax again.

5. "Bio-engineered crops with pesticides spliced into the gene code."

This could be a problem. There are crops that have had pesticides, like B.T., spliced into their genetic code. Bacillus Thuringiensis affects moths and butterflies, not bees, but you can see the potential horror. If a pesticide is introduced into a crop's gene pool so that it is produced by that plant and is systemic within that plant, and if the toxin is expressed in that plant's pollen, then any potential pollinator eating the pollen or nectar could be destroyed. Since bees are only one of nature's pollinators, and we depend on them all, it would be wise for scientists to consider the full range of possible consequences before they go releasing bio-engineered organisms into the biosphere.

6. "The Australians."

Following the devastation of American apiculture by the Varroa mite infestation of the past few years the government opened up U.S. markets to bee importations from foreign countries. Lots of bees are being imported into the U.S. from Australia, and these new comers could be the vectors for bacteria, protozoa, and fungi that our American bees are not resistant to.

There may be even more theories to explain the massive bee buzz-off. Since bees are important to all kinds of industries, it's past time to do some research on how we can maintain their well being. Honey bees are an introduced species. It's also important to remember that native insects pollinate our crops and flowers from their refuges in the remaining wild lands. Farmers need to be encouraged to preserve habitat for native insects too, and the public needs to be taught to get past it's immature attitude that "bugs are bad."

We're keeping an eye on our new bees and waiting to see what science can learn about the problem. The bees seem happy, and I'm looking forward to having Greg sell their honey at our next farm field day.

Copyright 2007 Andy Griffin
__________________________________

3) Renewal time is here

The second nine week session is coming up soon! It starts on May 16th/17th/18th. Just veggies
is $180; with flowers as well it's $234. Please call or email the office with your intentions!
You can mail a check to
Two Small Farms
PO Box 2065
Watsonville, CA 95077-2065.
Contact Zelda at csa@twosmallfarms.com or 831-786-0625
_____________________________

4) Kids day on May 26th
Jeanne and Steve at High Ground Organics will be hosting the annual Kid's Day at their farm in
Watsonville on Saturday May 26th. Stay tuned for details. NOTE: this day is changed because Jeanne has family committments on May 19th, sorry for any inconvenience.

_______________________________________________________________________

5) Photos

Erbette Chard

Spigariello

___________________________________________________________________________

6) Recipes

Recipe Index

Spigariello note from Julia: can be steamed, sauteed, stir-fried, or boiled. Mix it in when cooking other greens such as kale, chard, collards, and mustard greens. It's great in any recipe calling for kale. How I like spigariello: First: this is truly called spigariello, I've been mistakenly dropping
the second "i" for months. Spigarello, also known in Italian as cavolo broccolo, is a relative of
kale, with softer leaves, more succulent stems, and a broccoli flavor.

Andy's note: 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 too.

Julia again:
I like this vegetable roughly chopped then cooked up as you would a big pile of broccoli florets.
There are more greens in the spigariello, so it will cook down a little bit more. Another good
cousin to it would be lacinato kale. How do you like to cook kale? Try the spiariello that way!
Chopped with garlic and pepper flakes of course. Or chopped then stirred into a bean or lentil or
split pea soup the last 10 or so minutes of cooking. Or steamed then added to a grain salad: I like
to make a 'main course, great for lunches too- salad with couscous, quinoa, brown rice, or
tabbouleh. Cook the grain and then let cool. Add a bit of olive oil or a vinaigrette of your choice
and plenty of chopped up vegetables: cooked (chopped) spigariello or kale, grated raw carrot,
roasted just about anything, herbs, and I like a crumbled cheese and toasted nuts. This is a
GREAT thing to have around when you need to pack a quick lunch. You can also make a whole
meal around this: you can add some meat (cooked of course) or not. Green salad, crusty bread,
wine or juice, and dessert and you've just made a memorable and healthy meal.

Chard Recipes

Braised Chard with Currants and Feta - Gourmet, December 2006

1 bunch erbette chard
1 large garlic clove, finely chopped
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons dried currants
1/3 cup water
1 1/2 oz feta, crumbled (1/3 cup)
Cut stems and center ribs from chard, discarding any tough parts near base, then cut stems and
ribs crosswise into 3/4-inch-thick slices. Coarsely chop leaves.

Cook garlic in oil in a 4-quart heavy pot over moderately low heat, stirring occasionally, until pale golden, 1 to 2 minutes. Add chard stems and ribs, salt, and pepper and cook, stirring occasionally, 4 minutes. Add currants and cook, stirring, until plump, about 1 minute. Add chard leaves and water and increase heat to moderate, then cook, covered, stirring occasionally, until leaves are tender, about 5 minutes. Remove from heat and stir in feta. Goes nicely served over couscous with toasted pinenuts.

Barley and Lentil Soup with Chard, Bon Appétit, February 2005

1 tablespoon olive oil
1 1/2 cups chopped onions
1 1/2 cups chopped peeled carrots
3 large garlic cloves, minced
2 1/2 teaspoons ground cumin
10 cups (or more) low-salt chicken or vegetable broth
2/3 cup pearl barley
1 14 1/2-ounce can diced tomatoes in juice
2/3 cup dried lentils
4 cups (packed) coarsely chopped Erbette chard (about 1/2 large bunch)
2 tablespoons chopped fresh dill or 1 tsp dried

Heat oil in heavy large nonreactive pot over medium-high heat. Add onions and carrots; sauté
until onions are golden brown, about 10 minutes. Add garlic and stir 1 minute. Mix in cumin; stir
30 seconds. Add 10 cups broth and barley; bring to boil. Reduce heat; partially cover and simmer 25 minutes. Stir in tomatoes with juice and lentils; cover and simmer until barley and lentils are tender, about 30 minutes. Add chard to soup; cover and simmer until chard is tender, about 5 minutes. Stir in dill. Season soup with salt and pepper. Thin with more broth, if desired.

Or here's a meat version.....
Lentils with Sausage and Chard, Bon Appétit, May 2000

8 ounces sweet Italian turkey sausage (about 2 links), casings removed,
sausage finely crumbled
1/2 cup chopped peeled carrot
1/2 cup chopped onion
2 garlic cloves, minced
1 1/3 cups dried lentils
1 bay leaf
1 teaspoon fennel seeds
1 teaspoon chopped fresh rosemary
2 1/2 cups (or more) water
1 pound Erbette chard (about 1 large bunch), thick stems and ribs cut away and used in another dish, leaves coarsely chopped

Sauté sausage in large deep nonstick skillet over medium-high heat until cooked through, about 6 minutes. Drain any excess fat from skillet. Add carrot, onion and garlic to skillet; sauté until
vegetables begin to soften, about 5 minutes. Stir in lentils, bay leaf, fennel seeds and rosemary.
Add 2 1/2 cups water and bring to boil. Reduce heat to medium-low, cover and simmer until
lentils are almost tender, about 20 minutes. Place chard atop lentils; cover and cook until lentils are tender and chard is wilted and tender, adding more water if mixture is dry, about 7 minutes. Stir to blend. Season with salt and pepper. Discard bay leaf.

Cabbage recipes

Thai Style Cabbage Salad, Gourmet October 1990

1 tablespoon fresh lemon juice
1 teaspoon sugar
3/4 teaspoon salt
3 cups finely shredded cabbage
1/2 small red onion, sliced thin (about 1/3 cup)
1/3 cup grated carrot
2 tablespoons finely chopped fresh mint leaves or 3/4 teaspoon crumbled dried
2 tablespoons chopped fresh cilantro or 1 tsp dried coriander
1 tablespoon vegetable oil

In a bowl stir together the lemon juice, the sugar, and the salt until the sugar and salt are
dissolved, add the cabbage, the onion, the carrot, the mint, the coriander, and the oil, and toss the salad well.


CABBAGE SESAME SALAD, Joy with Honey, Doris Mech

2 cups finely sliced green cabbage
1 or 2 sliced green onions
1 tbsp. fresh parsley, finely chopped
2 tbsp. toasted sesame seeds

1/2 cup oil
2 tbsp. honey
1 tbsp. vinegar

A few nice lettuce leaves

Marinate the cabbage with the onions and parsley in the oil-honey-vinegar mixture for at least 10 minutes in the refrigerator. Serve it up with a slotted spoon, placing individual portions on a nice bed of green lettuce leaves. Sprinkle with sesame seeds. Serves 3


Roast Pork with Cabbage and Caraway, Bon Appétit, March 1995

4 teaspoons caraway seeds, crushed in mortar with pestle (or run them through a coffee grinder)
2 large garlic cloves, minced
2 teaspoons salt
1 teaspoon ground pepper
1, 3-pound boneless double-loin center-cut pork roast (or use pork tenderloin)
3 tablespoons olive oil
1 large onion, sliced
4 carrots, peeled, sliced on diagonal
2 bay leaves
1, 2 1/2-pound head green cabbage, quartered, cored, sliced
1 12-ounce can beer
2 tablespoons light unsulfured molasses
1/2 cup canned beef broth

*Boneless double-loin center-cut pork roast is made by tying two boneless pork loins together. If you can't find one, ask your butcher to prepare it for you. Combine 2 teaspoons caraway, garlic, salt and pepper in bowl. Place pork in glass baking dish. Rub pork with spice mixture.
Cover and chill up to 24 hours. Preheat oven to 350°F. Heat 1 tablespoon oil in large skillet over
medium-high heat. Add onion, carrots, bay leaves and 1 teaspoon caraway; sauté until softened,
about 8 minutes. Transfer to roasting pan. Heat 1/2 tablespoon oil in same skillet over high heat.
Add half of cabbage and 1/2 teaspoon caraway; sautéuntil cabbage begins to wilt, about 4 minutes. Repeat with 1/2 tablespoon oil, half of cabbage and 1/2 teaspoon caraway. Add to onion mixture; mix to blend. Season with salt and pepper.

Heat 1 tablespoon oil in same skillet over high heat. Add pork; brown on all sides, about 10
minutes. Set atop vegetables in pan. Add beer and molasses to skillet; bring to boil, scraping up
browned bits. Pour over vegetables. Add broth. Roast pork and vegetables 45 minutes. Turn pork over and roast until thermometer inserted into thick part registers 150°F., about 45 minutes or less Place pork on work surface. Discard bay leaves. Using slotted spoon, place vegetables on platter. Slice pork; place atop vegetables. Transfer Cooking juices to small saucepan. Boil 5 minutes. Spoon over pork.


CABBAGE, CARROTS, AND ONIONS WITH SESAME

6 tbsp. toasted sesame seeds
3/4 tsp. salt
3 tbsp. toasted sesame oil
1 bunch green onions
1 lg. or two medium carrots, thinly sliced
1 head green cabbage coarsely chopped

Combine the sesame seeds and salt in a blender. Grind until they achieve the consistency of coarse meal. This is called gomasio or sesame salt. Set aside. Heat a medium-sized wok or large deep skillet. Add the sesame oil and the onions. Stir-fry over med-high heat for a couple of minutes. Add about a tablespoon of the gomasio. Keep stir-frying until the onions are soft and translucent (5-8 minutes). Add carrots and the cabbage, and sprinkle in about half the remaining gomasio. Keep stir- frying until everything is tender (another 10-15 minutes).
Sprinkle in the remaining gomasio, and serve. Serves 4 Still Life with Menu, Mollie Katzen

Carrot recipes


Natalie's Gingered Baked Carrots
I first sliced the carrots and roasted them in a glass baking dish with a little bit of butter at about
400 degrees. After 10 minutes in the oven, I sprinkled fresh chopped ginger, soy sauce, and
sesame oil over the veggies, added a little bit of water to the pan, and kept them in the oven for
another 15 minutes. When I took them out, I sprinkled them with chopped herbs from the CSA
box. [If you don't have cilantro left from last week, try your favorite combo of dried herbs] They
were very tasty and very easy to prepare! -Natalie S.


CARROT WITH TOASTED ALMOND SOUP, Gourmet, November 2006
1 cup sliced shallots (about 4 large)
1 bay leaf
1/4 teaspoon ground ginger
Rounded 3/4 teaspoon curry powder
1 teaspoon chopped fresh thyme
1/2 stick (1/4 cup) unsalted butter
1 small boiling potato (3 oz)
1 1/2 lb carrots, peeled and cut crosswise 1/4 inch thick
1 3/4 cups reduced-sodium chicken broth (14 fl oz)
1 cup apple cider (preferably unfiltered)
1 1/4 cups water
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup sliced almonds, toasted

Cook shallots, bay leaf, ginger, curry powder, and thyme in butter in a 2- to 3-quart heavy
saucepan over moderately low heat, stirring occasionally, until shallots are softened and pale
golden, 6 to 8 minutes.

Meanwhile, peel potato and cut into 1/2-inch cubes. Add potato to shallot mixture along with
carrots, broth, cider, water, salt, and pepper and bring to a boil. Reduce heat and simmer, covered, until carrots are tender, 20 to 25 minutes. Discard bay leaf.

Purée soup in 2 batches in a blender until smooth, transferring as blended to a large bowl (use
caution when blending hot liquids). Return to saucepan to reheat if necessary. Serve soup
sprinkled with almonds.

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7) Which Farm?

From High Ground: salad mix, mystery item, flowers
From Mariquita:yellow carrots, baby carrots, spigariello, erbette chard, cauliflower, Little Gem
Lettuces
From Lakeside Organic: green cabbage

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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@twosmallfarms.com
http://www.twosmallfarms.com
http://www.mariquita.com
http://www.highgroundorganics.com