Terra Firma Farm
In This Issue
What's Growing This Week?
E-Check Now Available
In your boxes
This Week's Recipe
What's Growing This Week

Navel Oranges
Cauliflower

Melogold or Oroblanco    (grapefruit) 

Baby Spinach 

Red Russian kale

Leeks  

Sweet Potatoes 

Carrots (M,L) 

Green Garlic (M,L) 

Broccoli (M,L)

Chard(L)

Arugula (L) 

Blood Oranges (L)

Items are subject to substitution without notice.  


E-Check Payments!
You can now make payments directly from your checking account to Terra Firma using Direct Debit (E-Check).  It's just as easy as Paypal or credit card, but Terra Firma pays less in fees.
If you're currently signed up for automatic payments using another method, you'll need to send us an email at csa@terrafirmafarm.com so we can switch you over.
If not, then simply click the E-Check button the next time you make a payment.
Note:  E-Check payments take 3 full business days to clear (weekends not included).  If you have made a payment by E-Check and receive a low balance email from us, this may be the reason.

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Contact Us:
terrafirmafarm.com
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CSA Rates 2011
Boxes are  charged on Monday for the week's deliveries at:

$14  Small
$24  Medium
$32  Large

For a payment of $300, get a 3% bonus. Your account balance will be $309.

For a payment of$850,  get a 5% bonus.  Your account will be posted as $892.00

For a payment of  $1,400, get a  7% bonus. Your payment will be posted as $1,498.
 
Vacations are charged weekly when notice is given as a fee, no charges occur during the vacation week.

$4 Small
$8 Medium
$11 Large

Payments, Billing, and Changes
Schedule vacations, change box sizes, make payments or sign up for autopay by logging in to your subscriber account at terrafirmafarm.com

News From Terra Firma Farm
Community Supported Agriculture

Greetings!  

Winters, the town of 7,000 where Terra Firma is located, is an honest-to-goodness small town.  There's still only one traffic light, people greet you by name on the street, and you can still leave your doors unlocked at night.  Yet we're close enough to the Bay Area and Sacramento that many people are openminded and tolerant as well as down to earth.
In many other ways, though, Winters is a pseudo-aristocratic society, as small towns traditionally have been.  Over time, a few key families have established themselves as the economic royalty, providing the majority of jobs and owning most of the land both in town and in the surrounding countryside.  This is the natural result of successful businesses and families "investing locally", growing and succeeding over time in a small community.
For the most part, any business succeeding in a community is a good thing.  But in a small town, this dominance can be frustrating, like when a business uses their land in a thriving commercial district for employee parking while space for restaurants, offices and other new businesses is limited.  To an ambitious newcomer, it can seem almost impossible to start a new enterprise -- whether it's a business or a community organization.

The availability of good farmland and facilities is similarly limited here, as it is in many rural areas.  Agriculture usually can't compete with residential real estate economically, nor can it coexist very well.  So zoning laws in rural areas keep parcels large and hard to divide.  Farms tend to be multi-generational ventures, and successful ones expand over time.  The end result is that extended families end up owning hundreds if not thousands of acres of land, as well as harvesting equipment, processing facilities, trucking companies, etc.  Non-farming landowners often rent their land to these farmers, and many smaller farmers sell their crops to them.
    New farms face daunting obstacles to getting land tenure and securing financing.  And the ones that do manage to build a successful business find it difficult to expand in this environment.  You can't force someone to sell you a piece of land just because you want to buy it, or rent you a building just because you need it for expansion -- even if it might be a more lucrative use than its current one.  

  When Terra Firma was getting established in the 1990s, most farmers in the area were suffering as part of a widespread recession in agriculture.  This worked to our benefit, as the market for organic produce at the time was growing.  In recent years, agriculture in
general has returned to profitability, and the competition for land has become intense in our area. 

This is the environment confronting the small renaissance in organic and sustainable farming going on right now among young people facing otherwise bleak employment prospects in other industries.  come back to the land.  They need all the help they can get in fighting an uphill battle to become successful small farmers.  And agriculture needs them in the long term, to take the place of large percentage of farmers currently approaching retirement.
Well designed government programs exist to support small farms and help level the playing field that is so heavily tilted against them, although they have never been well funded.  Unfortunately, the recently released budget cuts from the Obama administration will gut many of those programs completely -- including many that support and encourage organic farming -- without touching the enormous subsidies going towards the largest farmers. It appears that in preparing for a bloody fight with Congress over the budget, the President has made organic and sustainable agriculture a sacrificial peace offering -- again.

   .               Thanks,
                 Pablito

In your Box
With all that warm weather, I was starting to wonder when subscribers would ask if they were going to get strawberries soon.  Now winter is back, and a box full of greens, cauliflower and citrus once again seems seasonably appropriate.
  • We're in the thick of Cauliflower season now, and the weather is perfect -- cold and wet.  This keeps the Coli extra-tender and sweet.  You can expect to see heads in your boxes for most of the next six weeks
  • Has your Broccoli gotten smaller? In addition to the larger central heads, we are also harvesting "side shoots" from our older broccoli fields.  Also called "broccoli De Cicco", this "ready to eat" version only needs to be trimmed at the end and sliced in half lengthwise before cooking or eating. 
  • We're reaching the end of our Sweet Potato crop, harvested back in September.  We have trimmed the soft ends off some otherwise perfect roots before we bagged them up.  These cut ends will heal up and dry at room temperature.  Sweet potatoes should always be stored in  warm, dry spot.  If you wash them when you get them home, make sure to towel them dry.
  • Melogold and Oroblanco are both crosses between Pummelos and Yellow Grapefruit.  They are both milder flavored than regular grapefruit, but the darker yellow skinned MG has a meaty texture while the OB is juicier and has a lighter yellow peel.  You may get either in your boxes today.   
Savory Leek Bread Pudding.  I was in SF last Saturday for a friend's engagement party and got into town early enough to stand in line for some of the wonderful bread at Tartine.  Since then the theme of my meals has basically been "what goes well with this bread".  I don't get to eat it often enough that I would use it for this recipe from Ad Hoc at Home, adapted by the Smitten Kitchen blog, but I'm sure the recipe would be even better if you did.  I took the liberty of substituting more leeks and also cauliflower  for some of the bread.
Clean 1-2 leeks and cut into 1/4" thick rounds or half rounds to make 2 C.  Separate 1 head of cauliflower into florets. 
Heat 2 T. butter in a pan and add the leeks and cauliflower.   Saute over medium heat for 5 minutes, then reduce the heat to low and cook another 20 minutes, stirring frequently.  Season with salt and pepper.
Heat the oven to 350.
Cut the crust off Brioche or other bread and cut into 1 inch cubes to make 5 C.  Spread out on a bakin sheet and bake until golden brown and dry.  Transfer to a large bowl; leave the oven on.
 Add the leeks, 2 T. minced chives or green garlic leaves, and 1/2 t. fresh thyme leaves to the bread.
In a separate bowl, beat together 1 egg, 1 egg yolk, and 3 C. whole milk (for a richer version, substitute some cream).  Add salt, pepper, and a dash of nutmeg.   
Butter a 9x5 inch loaf pan and sprinkle with 3 T. Gruyere cheese.  Add half the bread mixture and then sprinkle with more cheese.  Spread out the remaining bread and top with another 3 T. cheese, then pour half the milk mixture over the top.  Let it sit 15 minutes to absorb.
Pour the remainder of the milk over the top, making sure that some of the cubes protrude.  Bake 55-65 minutes, until the pudding is set and the bread is brown and bubbling.
Serve slices of the bread pudding topped with saute spinach or kale, or a lightly tossed spinach salad.