News from Terra Firma Farm

The weather remains the dominant factor in our daily life here at Terra Firma. The Saturday/Sunday storm knocked out power to most of Winters, with 50 mph winds and heavy rain strafing the farm all night. With the soils completely saturated from so many days of rain, we were very concerned that the wind would uproot both trees and vegetable plants. But after a sleepless night, a slow walk through the very muddy fields revealed -- thankfully -- little damage. Even the tiny tomato plants we transplanted last Sunday seemed to have weathered the storm reasonably well.
Unfortunately, La Nina's continuing spoiled brat weather tantrum looks to continue this week, bringing us rain, rain and more rain. Our fields are partially flooded and the soil more liquid than solid -- "not so Terra-bly Firma", as the local joke goes. So, we shifted the box contents ever so slightly. There are no Carrots this week, as it is next to impossible to pull them from the ground right now, much less get them clean. And by sending Walnuts to the subcribers who didn't get them last week (small and medium boxes), we can further reduce the amount of time the crew spends out in the rain and mud.
Longer term forecasts are pointing towards a much needed spell of dry weather next week, before the rain returns... just in time for April Fools Day.

Thanks,
Pablito

Water, water, everywhere...
Do you remember when California was in a drought, just two years ago? That drought ended sometime back in December, or maybe February, when it became clear that record amounts of rain and snowfall would refill most of the reservoirs in the state.
Last Friday marked another milestone, as officials at water storage facilities across northern California began releasing excess water from reservoirs, flooding vast areas of land set aside specifically for this purpose. The reservoirs are full, there's more rain coming, and the snow in the Sierra hasn't even started to melt. So California -- a state where everyone agrees there isn't enough water -- is dumping precious water on the ground because there's no place else to put it.
But isn't this water good for wildlife? After all, areas like the Yolo Bypass just west of Sacramento or Sutter Bypass -- where the Dept. of Water Resources directs "excess" water to avoid flooding cities and towns -- are winter wildlife habitat for wetlands species. The migratory birds that use these areas for feeding like shallow stagnant water a few inches deep. Unfortunately, when we pour millions of gallons of fast flowing water into them, the wetlands areas turn into rivers instead.

The Yolo Bypass, Under water

  As you can see in this picture, taken from Interstate 5 on Tuesday, the farmland underneath the water is now completely inundated and is unlikely to dry out in time this spring to plant it. So in a year when everyone agrees there is a shortage of food worldwide -- and there's plenty of water for farmers to grow it -- tens of thousands of acres of farmland in California will go unplanted.
   Californians seem to be able to agree that there isn't enough water for growing urban populations, the existing agriculture industry, and the fish and wildlife that need it. Yet there is no political will to restrict the growth of populations or urban areas. There is lots of talk about how farmers should conserve more water. But the truth is that many farmers are already fully utilizing the best conservation technologies. Cutting off water supplies to agriculture will have a direct effect on the supply and price of food.
   Meanwhile, two or three times each decade, Mother Nature dumps more water on California than we are able to store in our soil, snowpack and reservoirs. Why aren't the best minds in the state working together to find a 21st century way to store this additional water without further damaging our fish populations? Our state's future depends on it.

More Reading Material
Rainy Sundays for me mean time to catch up on my reading, mostly related to food and agriculture. Here's a few articles you may not have seen this week:
-- Demand for Quinoa in the U.S. has made the product unaffordable for the indigenous Andeans for whom it has traditionally been a staple food.
-- A coalition of farm and environmental groups has filed a lawsuit against the USDA over the recent decision to allow planting of genetically modified alfalfa.

In your boxes
It hasn't been a great winter for Escarole at Terra Firma. We planted the same amount we always do, but most of it was ruined by a combination of cold temperatures and endless humidity. Somehow, our final planting of the crop survived the winter and is now ready for harvest.

  Escarole, whether cooked or eaten raw, is often paired with garlic and lemon juice. We have conveniently provided you with both ingredients in today's boxes. Its tightly packed leaves can sock away an amazing amount of silt, especially when it's grown during a rainy winter. Before cooking it, you will need to separate all the leaves and soak them several times in clean water, paying special attention to the bases.
   Right next to the Escarole is a field of Frisee Endive that is also sizing up nicely. Look for a head of that frizzy salad green in next week's boxes.
   I apologize to Small box subscribers for the error in the box list last week that made it appear you were supposed to receive Red Russian Kale (an editing mistake). However, this week, there really is a bunch of actual Red Kale in your boxes.

Recipe -- Chopped Cauliflower Salad with Escarole.

I confess that I don't really like cauliflower raw, but I know lots of people do. This salad combines the coli and escarole with flavors that I think are also good with them when they are cooked: olives, lemon juice, garlic, and capers. If you're feeling adventurous, add some anchovies, or if that's too fishy, some canned tuna.
For the dressing: Mince green garlic to make 3 T. Combine with 6 T. olive oil, 2 T. lemon juice, 1 T. dijon mustard, and salt and pepper to taste. Let sit for at least 15 minutes.
For the salad: Separate the leaves of 1 head of escarole. Soak and drain 2-3 times, and check the bases for dirt. Chop the leaves roughly, discarding any outer leaves that seem tough.
Hard boil 1 egg. Peel it. Smash up the cooked yolk and add it to the dressing. Thinly slice the egg white.
Cut 2 small heads of cauliflower in quarters, then slice off very thin slices, including the stems.
Cut 12 pimento-stuffed Spanish olives in half (removing pits if they have them).
Chop 1/2 C. parsley leaves.
Toss all the ingredients with the dressing and 1-2 t. capers.