Terra Firma Farm
In This Issue
What's Growing this week
In your boxes
Recipe of the week
What's Growing This Week:

     

Navel Oranges(All)

Broccoli  (All)  

Cabbage (All)  

Carrots (all)   

Butternut Squash (all)  

Cauliflower (all) 

Apples (all) %  

Spinach (All) 

 

Leeks (M,L)  

Green Kale (M,L)

 

Dino Kale (L)  

 

% Apples come from Cuyama Valley Orchards and are certified organic by CCOF.  

 

Items may be substituted without notice.

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Contact Us:
terrafirmafarm.com
csa@terrafirmafarm.com

CSA Rates 2012
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

Bulk Navels
Mandarin season is over, but we have bulk Navel oranges available in 6 1/2 lb. boxes for purchase and delivery to your drop site.  You can buy them a week at a time, or subscribe to get a box (or more) every week through the season.  Go to your account and then the Web Store to buy.

Pledge of Authenticity
Terra Firma is a real farm.  We grow 99% of the produce that goes into our boxes on our 220 acres of certified organic land in Winters.  If we do buy produce from other farms, it's almost always from a neighboring farm and we give them full credit in the box list. 
 The owners of Terra Firma  are involved in every aspect of making your boxes a reality:  walking the fields, planting the crops, selecting and checking what goes in the boxes and finally delivering them to you.  We eat the crops from our fields every day, just like you do.  Thanks for supporting our efforts and enjoying the food we grow.
Paul, Pablito, & Hector
 
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!   

  I've been writing this farm newsletter for a long time now, and a few of you have been reading it since the early days.  I'm wondering if there is anything that subscribers would like to see a column about that I haven't covered?  My goal after all is to keep you reading and interested.  Any and all suggestions will be considered.

I recently saw a cartoon depicting the parking lot of a Gym/Health Club in January filled with cars, and then a month later almost empty.  Every year in January we also see a spike in new members joining, what I call the "Resolution Subscribers".  It's not the time of year we would ideally like to lots of new members, but I understand the phenomena.  If you're a new member I hope you are still subscribing when spring and summer produce starts to arrive.

People have many reasons for joining Terra Firma's CSA, but eating healthier seems to be one of the biggest.  There is always some new fad diet being promoted, but healthy eating is not complicated if you try to stick to a single rule:  Cook your own food as often as possible using only whole foods with few or no added ingredients.  Our CSA boxes are a great place to start, and making their contents the centerpiece of your diet each week will help keep you on track.

You don't need to deny yourself to eat healthy this way.  Fats, dairy, meat, salt and sugar are not unhealthy when you eat and use them in moderation as part of a diet that is based on plants.  The most critical part of a whole foods diet is that YOU control how much you use and eat.

When you go to the store, shop around the edges.  Don't buy anything in a box.  Stay away from products with ingredients that aren't whole foods -- organic as well as conventional.  Boycott any product made by Kraft, Pillsbury, Coca Cola or any other corporation that has ads on TV.  Most of you probably do this already.

Michael Moss has a new book out about the food manufacturing industry and how complicit it is in making Americans sick.  There was a long article in last week's New York Times that touched on the high points, but the basic point is this:  Big Food knows it is killing people, but it doesn't care because the profits are so good.  The government, i.e, the FDA, does nothing because they are in bed with the industry.  The first step in fighting back is simply to vote with your dollars, and joining our CSA is one of those votes.

Thanks for subscribing,



Pablito  

In Your Boxes 
With Spring 2013 showing up early, our overwintered crops are making a final push before disappearing until next fall.  Broccoli and Cauliflower in particular nearly overwhelmed us this week.  This has been one of our best years ever for broccoli -- I'm guessing some subscribers may be a bit tired of it -- but it will almost certainly be finished by next week.  Our much shorter cauliflower season will last just one additional week.

If you've been feeling like  your boxes were short of leafy green vegetables lately, today's box should make you happy.  Kale and collards are almost done for the season as well, but we are doubling down on the amounts for the Large box during their last few weeks.  You'll notice the bunches look different now, as we are harvesting whole plants instead of individual leaves.  The central stems on the plants are tough and woody and you wouldn't want to try to eat them.

Spinach is a staple of our spring boxes -- both baby leaves and bunched for cooking -- and you'll be seeing lots of it.  In a month or so we will also have arugula and salad mix.

Asparagus season is right around the corner.  We are in frequent communication with the local farm that we get our 'grass from and you will see it in your boxes as soon as harvest starts.
 

 
Recipe:  Cauliflower "Steak" with Kale and Roasted Garlic Dressing
I often prepare cauliflower as one would prepare ground beef, as in some of the recipes I've included here recently.  This recipes sears thick slices of cauliflower as if they were steaks.  The recipe was sent to me by subscriber Trina and is from www.sarajanemercer.com.  She also sent a second, more complicated (and less garlicky) recipe for Cauliflower Steaks with Olive Pistou that I didn't have the time to include here. 

For the dressing: 
Roast 4 cloves of garlic in 3/4 C. olive oil at 350 degrees for 40 minutes.  Remove the garlic from the oil , then puree the garlic with 1 T. white miso paste, 1/2 C. water, 1/4 C. lemon juice, 1 t. sea salt and 1 t. dried oregano.  Whisk in some or all of the olive oil.

For the Cauliflower
:  Trim the leaves and base from 1-2 heads of cauliflower.  Cut the head/s in half from top to bottom, then cut 1 inch thick steaks from each half.  You will only get 2-4 per head.   Cut the rest of the cauliflower into florets.

Brush the steaks with olive oil and sprinkle with salt and pepper on both sides.  Arrange on a baking sheet.

Toss the chopped florets with 2 minced cloves of garlic, salt, pepper, and olive oil.  Place on another baking sheet or in a pan.

Roast the cauliflower at 400 degrees for 20 minutes.

Chop the leaves from 1 bunch of kale and saute in 2 T. olive oil with 2 chopped garlic cloves.  Saute until tender.

Serve the cauliflower steak on a bed of kale, surrounded by the cooked florets.  Drizzle a small amount of dressing over everything.