News from Terra Firma Farm

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!

What's small and red, juicy and slightly crisp and grows in the spring? On our farm there are three different crops that match that description, and one of them is in some of the boxes today. But it may not be the one you were hoping for.

The best thing about radishes is that you can plant them in the spring and they are ready to harvest just a few weeks later. We grow them only during this time of year, when they help liven up your boxes and give them some extra color.

But if it's the other two little red items you're really craving, there is good news.

I took this photo on Monday morning, just before I ate the one berry that was completely ripe. As you can see, it was a forerunner. Most of the berries in the field are still dead green and tiny. But the plants have set a big crop and our first harvest is just a few weeks away We fully expect to be putting berries in your boxes the week your taxes are due, if not sooner.

And the final small red crop you might have thought of? Well, they're still a ways off:

Yes, Cherries are still blossoms, with the earliest varieties just starting to form tiny fruit. But like all of our other summer fruit trees, they put out an impressive bloom this year thanks to the cold winter. And the weather has been perfect for pollination -- sunny, dry, windy and warm. We are expecting a respectable crop starting in early May.

Thanks,

Pablito

In Your Boxes

As I mentioned last week, we are doubling down on Asparagus this week for Medium and Large boxes. This week the asparagus comes from two different local organic farms in Yolo County: Jim and Deborah Durst in Esparto; and Riverdog Farm, in Guinda.

Can't tell the difference between the Leeks and Green Garlic in your boxes? Here are a few tips:

--Leeks are usually 2-3 times as fat as green garlic.
--Green garlic leaves are pale green, while Leek leaves are almost blue in color.
--Green garlic (this week) comes to you in a bunch. Leeks are unbunched.

Hope that helps. Remember that while green garlic can be used from top to bottom, leek leaves are not generally considered edible. They can be used in stock, but even then have a very strong onion flavor.

Terra Firma Spinach is not "ready to eat" like the stuff in the vaccum-sealed plastic bags at the store. We rinse the leaves at the farm to remove the majority of the soil that may have collected on the leaves, but we do not chlorinate, sanitize or otherwise try to sterilize the spinach. You should always wash your spinach at least once at home to ensure that any remaining soil is removed. And if you are concerned about microbes on your spinach, you should add an over-the-counter produce wash to the rinse water following manufacturers instructions. Or simply cook the leaves before eating.

Radishes are a crunchy, peppery vegetable for eating raw in salads or as a snack. Despite being the same color as sweet things like strawberries or cherries, they are not sweet at all. Their flavor is best balanced by a strongly acidic vinagrette (red wine vinegar, lemon juice, mustard, etc) rather than a sweet one (balsamic). Radish leaves are fuzzy and very strong tasting and are generally not eaten.

Recipe: Asparagus-Spinach Potato Gratin
This is a modified version of a traditional Greek vegetarian casserole called "Spinaki me Sparaggia Orgraten" .

Soak 1/2 lb. spinach in water, drain, and spin dry. Chop the leaves roughly.

Rinse 1 bunch of asparagus, snap the stems, and cut them into 1 inch pieces. Slice the thickest ones in half lengthwise.

Mince green garlic to make 3 T. Saute the garlic in 1 T. olive oil with a dash of hot pepper flakes. When it is tender, add the spinach and saute until wilted. Empty the spinach into a colander or sieve and allow excess liquid to drain. Reserve the liquid.

Clean 1 large or 2 medium leeks and remove the leaves. Cut the shanks in half lengthwise, then thinly slice and cut the slices in 1 inch pieces. Toss the leeks in the bottom of a 9 x 12" baking dish with 2 T. olive oil, salt, pepper and 1/2 C. of the spinach cooking liquid.

Wash and dry 2 lbs. of potatoes. Grate them until you have 3 C., then toss with 8 oz. feta cheese plus salt and pepper. Make a layer of the potato mixture over the leeks.

In a bowl, toss the asparagus and spinach with 8 oz. ricotta cheese. Spread over the top of the potatoes. If you like, top with additional grated cheese (mozzarella or jack).

Bake in the oven at 350 degrees for one hour or until it is browned at the edges and bubbling.