| What's Growing This Week: | |
Asparagus(All) - %
Minneola Tangelos (All)
Carrots (All)
Cabbage (all)
Spinach (All)
(All)
Apples (All) -- #
Green Garlic (M,L)
Leeks (M,L)
Radishes (L)
% -- Asparagus comes from CCOF certified Jim and Deborah Durst as well as CCOF certified Riverdog Farm.
# -- Apples come from CCOF certified organic Cuyama Valley Orchards.
Items may be substituted without notice.
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Contact Us:
| terrafirmafarm.com csa@terrafirmafarm.com
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| CSA Rates 2013 | 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
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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
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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
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News From Terra Firma Farm
Community Supported Agriculture |
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Greetings!
After giving us less than an inch of rain in three months, Mother Nature decided to play catch up Sunday. We got more than inch of precipitation, most of it in just one hour, accompanied by lots of thunder and lightning. The storm put on quite a show, right up until the finale Monday morning. A nice end of March storm complete with a rainbow, how nice, right? Just after I took this picture, I got a phone call from the people just arriving to harvest baby spinach and arugula: "Please come immediately, all the leaves are torn to pieces" Mother Nature to Terra Firma: "April Fool's!" As I've sure I've mentioned before: we like rain. But we like it much better in January and February than in March and especially April and May. There are lots of reasons why this is true, but the Easter Sunday 2013 storm illustrated one of the biggest: Hail. Despite its icy texture, hail most often occurs when it's warm near the ground, during thunderstorms -- which usually happen here only in the springtime. Since we don't get many thunderstorms, we don't often get much hail. Which is just fine with us and all the other farmers in our area. There's nothing good about hail -- it is a horribly destructive natural phenomena. In this case, the heavy rain flattened the delicate leaves of baby arugula, spinach, lettuce and radishes against the soil and then the hail finished them off. Any leaves that were not actually torn were too bruised to harvest. We had three beautiful plantings of salad greens in one field, and they are all severely damaged now: these greens would have gone into your boxes for most of the next month. They are (were) a critical component of our spring CSA offering, representing many thousands of dollars of income for our farm and employment hours for our crew. The hail didn't just damage greens. In the peach and nectarine orchard right now door, it dented, bruised and ripped open pistachio-sized fruit. (Luckily many of the peach varieties were still too small to be damaged.) And in the tomato field nearby, the hailstones shredded the leaves of the young plants and snapped many of them in two. Depending on how badly damaged they are, many of the plants should recover and produce fruit. The one on the left in the picture above, probably not. The damaged nectarines and peaches will most likely rot and fall off the tree. Because we grow so many different crops, the effects of a one-day disaster like this hailstorm are limited: peas, onions and beets growing in the same field were relatively unscathed. As was the mature spinach that we bunched for your boxes. Our geographic diversification also helped -- we have half a dozen small fields scattered over a 5 mile radius and the hail missed many of them including another tomato field and peach field. Our strawberry patch was also spared. We will do our best to keep your boxes full of produce through the month of April, but we ask for your patience and understanding about the absence of the fresh leafy greens that are normally a core component of your boxes. Thanks, Pablito
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In Your Boxes
With fewer Greens to harvest, we are once again putting two bunches of Asparagus in the 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. The bunched Spinach in your boxes today is a substitute for the baby version we had hoped to send you. Cabbage in your boxes today is the last from our overwintered field -- you may get either red or savoy. Shredded finely, it makes a great salad with carrots and shaved fennel. If you like Fennel, you may have noticed you didn't get much of it this winter. The freezing weather in January clobbered it pretty hard, and just as it is finally growing back now, it is starting to go to seed. The fennel in your boxes today, small but still sweet and mild, will be the last for the season. Another "last" this week: Pink Lady Apples from Cuyama Valley Orchards. By the middle of April, we hope to be harvesting enough strawberries to include them in all your boxes. Radishes in the Large boxes today come to you without their leaves, which were shredded by the hail. Radish leaves aren't particularly edible, but it's actually easier for us to harvest and wash them when they are bunched. Radishes keep best in a plastic container full of water. |
Recipe: Shaved Asparagus, Parmesan, & Fennel Salad With two bunches of asparagus in your box (M&L) this week, why not make a raw asparagus salad with one of them? You can substitute shaved carrots for the fennel.
Cut the stems and tough base off 1 head of fennel. Separate the sheaths and rinse them carefully. Then stack them together, 3 or 4 at a time, and slice them as thinly as possible across the sheaths (width-wise). Toss the fennel with the juice of 1 lemon and salt, and let sit for 15 minutes.
Rinse 1 bunch of asparagus, snap the stems, then place the spears on a cutting board. Use a vegetable peeler to shave each stem. Immediately toss the shaved asparagus with the fennel, then drizzle with 2 T. olive oil. Toss and add salt and pepper to taste, as well as more lemon juice or olive oil if necessary.
Use your vegetable peeler to shave 1 C. (loosely packed) curls off a block of parmesan cheese.
Chop 1/3 C. walnuts and then toast in a pan.
Sprinkle the nuts and cheese over the salad and serve.
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