Terra Firma Farm
In This Issue
What's Growing This Week?
In your boxes
Today's Recipe
What's Growing This Week

Tomatoes

Carrots

Basil

Red Grapefruit 

Yellow Onions     

Summer Squash  

Peaches/Nectarines  #  

Sweet Corn (S,L)

Cabbage (M,L) %

Strawberries (M,L)
Green Beans (M,L)
Cherries (L)

Items may be substituted without notice.

% -- Grown by CCOF certified organic Riverdog Farm in Guinda

# -- In addition to our own fruit, there are also white nectarines from QAI certified Twin Girls in Yettem.


Storage Tips

Tomatoes and Peaches should be stored outside the fridge until eaten.  Refrigeration will turn them mealy.

 

Basil should be stored either in a glass of water outside the fridge (like flowers) or in a sealed plastic bag in the produce drawer. 


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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!   

    More dispatches from the weirdest summer in recent Northern California history...

Weeds are one of the biggest challenges to growing any crop organically, and they can easily smother a crop or simply make it uneconomical to grow.   Since during the (usually) dry season here, weeds only sprout where the soil is moist, by far the most basic technique that we use at Terra Firma to control them is irrigation.  We irrigate the entire soil surface prior to planting, then cultivate to kill the weeds.  While the plants are small, we use mechanical and hand weeding to kill any additional weeds that germinate.  Once the plants are full sized, we use methods such as drip and controlled furrow irrigation keep much of the soil dry, delivering water to the roots of the crops while preventing new weed seeds from sprouting.

  Right now you may be thinking, "but TFF grows crops in the winter too, when it rains all the time".  The big difference is that during the cool season, both crops and weeds grow much more slowly (or not at all) during the shortest days of the year.  In the summer, weeds can grow as much as a foot tall in a single week -- much more quickly than our crops. 

   Rain in the summer, especially large amounts like we have had twice in June now, throws a wrench into our entire weed control program.   Many of our fields were recently hoed by hand to kill the weeds that sprout between the plants, where we cannot mechanically cultivate.  Hoeing is a time consuming, physically demanding, and expensive activity that takes people away from harvest.  Our goal every year is to get the majority of our crops hoed prior to our busiest and hottest time of year.  Now, with over an inch of rain falling and a heatwave expected next week, we will almost certainly have to hoe all those fields again at the worst possible time.

  Another big concern is our tomato field, now entirely staked and trellised.   The walkways between the plant rows are inaccessible to a tractor, so we have workers with small rototillers working every day to till the 15 acres that have now sprouted a carpet of weeds that would otherwise rise up and take over the field.

    It's true that this week's rain provided us with a free irrigation.  But to put that in perspective, consider this:  one person can easily irrigate 50 acres at Terra Firma in a week.  To cultivate that entire fifty acres with a hoe requires a crew of at least 10 people for a week.  Having grown up with summer storms, I miss the smell and sound of warm rain coming through the open windows.  But it's not worth the trade offs.

    

Thanks,
   

Pablito


In your boxes      
   Everyone should get some Tomatoes in their box today.  We are harvesting a mixture of varieties, mostly Early Girls but also some Orange Blossoms.  You may even get a random heirloom in your bag, perhaps a purple Black Prince or a ruffled red Costoluto.  The abundance we had hoped for has not arrived yet, especially since it's cool, cloudy and drizzling as I write this.  Not exactly ideal tomato ripening weather.
   This week also marked the beginning of our Sweet Corn harvest.  Fourth of July weekend we are normally buried in corn -- but at the risk of repeating myself -- there is nothing normal about this year.  The field we are harvesting right now is quite small because we simply didn't have enough dry days to get more ground ready.  The plants, too, are quite small -- it just wasn't warm enough for them to get big and robust.  And thus, not surprisingly, the ears are small as well.  So rather than an abundance of big ears of corn, we harvested a small amount of petite ears -- just enough to put a few in the Small and Large boxes.  Medium boxes will get corn next week, and by the 10th of July or so, when the field in the photo below matures, we should have plenty of corn for everyone.
Sweet corn

In challenging years like this one, we are happy to have neighboring farms growing items that we don't.  Riverdog Farm is just 30 minutes up the road from us in the Capay Valley, but the climate there in the spring is much colder than ours.  So when we were planting our early tomatoes and corn in March, they were planting cabbage.  Enjoy the beautiful head of Savoy Cabbage in your box today.
It's true I proclaimed the end of Strawberry season last week, but we found enough berries in the field before the rain started on Tuesday to include a basket in some of your boxes.
 
Recipe -- Oven Roasted Green Beans
It was so cool and rainy yesterday that I was actually happy to fire up the oven to make this dish, which I don't often get to make this time of year.  It's super easy and delicious.
Heat the oven to 400 degrees.
Trim 1 lb. green beans.  Cut in half or leave whole.  Toss with 2 T. olive oil and salt in a bowl, then spread out on a cookie sheet.
Roast the green beans, turning several times as they begin to brown.
Mince 1 clove of garlic.  When the beans are brown on one side, mix the garlic in and cook another 3 minutes.
Immediately upon removing the beans from the oven, drizzle with the juice of half a lemon and stir to coat.

 
Recipe -- Summer Soba with Peanut Sauce
This recipe combines ripe tomatoes with peanut butter instead of olive oil.   Toss with Japanese buckweat noodles, then add raw or cooked veggies of your choosing.
Dice 2-3 tomatoes, sprinkle with salt.  Add a handful of basil leaves, whole or torn, and 1 minced clove of garlic.  Allow the mixture to sit for at least 10 minutes.
Bring water to a boil, then cook 12 oz. soba noodles.  When the water comes to a boil again, add 1 C. cold water.  When the water boils a third time, drain and rinse the noodles.
Mix 3 T. warm natural, unsweetened smooth peanut butter with 1 T. soy sauce.  Heat briefly in a microwave if necessary to soften.  Mix with the tomatoes and add rice vinegar, grapefruit juice, or lime juice to taste.
Combine the dressing and the noodles and toss well.
Add any of the following:  finely shredded cabbage, chopped raw or steamed green beans, grated carrots, raw or cooked corn kernels, shredded summer squash;  cooked or raw tofu.  Or anything else that sounds good.