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

     

Strawberries  (All)  

Apricots (All)

Peaches (All)    

Potatoes (all)

Summer Squash (All)   

 

Arugula (S)  

 

Cherries (M,L)    

Spinach (M,L)  

Italian Parsley (M,L)  

Onions (M,L) 

 

Strawberries  (L)  

Kale (L) 

 

Items may be substituted without notice.



Bulk Items
Ruby Red Grapefruit and Peaches (seconds) are available in bulk.

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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

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!   


There aren't too many times of year on California's farms that are busier than mid-May, and Terra Firma is no exception.  There are so many different tasks that need doing here right now that just listing them all would take up most of the space in this newsletter.  And despite years of trying to balance our labor needs and our farming practices, it's impossible to get it exactly right.

 There are always times of year when we have too much work for our year-round employees to get done in a timely fashion, and this is one of them. The reality of agriculture is that those tasks won't wait.  You can't force a plant to do what you want it to, and you can't stop it from growing when it wants.  And on a farm, if you leave a job for later, it usually takes longer or causes lots of problems.  Anyone who's ever tended a lawn knows the truth of this.  When we get to this point, we need more workers.  And this year, like last year and the year before, it's almost impossible to find more help.

So it is quite apropos that the Senate Committee charged with reforming our broken immigration system appears to have settled this week on an outline for legislation that will address some of the biggest problems -- even though it remains deeply flawed in several important ways

At least half the employees on farms in California -- not just migrant workers -- are undocumented aliens, mostly from Mexico.  They are a critically important workforce with a broad range of skills no longer taught and experience no longer valued by the dominant culture of the United States.  And yet they are at risk of jail time and deportation every day they drive to work.

When I first started working at Terra Firma in 1993, farmworkers tended to move freely between the U.S. and Mexico over the border, which was still fairly porous.  Some would stay here for a year or two before heading home to Mexico for six months or a year.  Others would show up regularly every spring and then leave again in the fall.  With the money they earned here, they could support themselves and their families through an entire winter at home.  This "system" allowed for a fairly predictable labor force for agriculture in California when it was needed the most.

All that changed with the stricter border enforcement of the Bush Administration after 9/11.  Travelling from Mexico without documentation became dangerous and expensive.  People decided it was too risky to go back and forth, so they ended up bringing their entire families here instead.  One result of this demographic shift: the "dreamers", children born in Mexico but raised here.

Since 2008, Homeland Security has greatly stepped up the detention and deportation of undocumented aliens.  Border crossing has slowed to a trickle, despite what anti-immigration groups may claim.  The result: a shortage of workers on farms at critical times of year.  Times like right now.  Agriculture has responded to the shortage by shifting tens of thousands of acres into highly mechanized crops, primarily nuts.  But this has actually made the problem worse at certain times and in certain areas:  farm workers have moved to where the work is more plentiful and steady.  Translation: a shortage of workers at peak times of year in many areas.

I don't have a solution to the farm labor dilemma, but it's hard to imagine a situation more dysfunctional than our current immigration scheme with its emphasis on criminalizing hard working people doing an important job.  And I am glad to see that our political leaders have managed to isolate the small minority of Americans who want the rest of us to  believe that immigrants are hurting our country more than helping.  They need to keep focused on this issue and keep the bill moving forward, despite the hurdles that remain.

Thanks,


Pablito  

In Your Boxes 
With peas now gone for the season, we were pleasantly surprised to see a nice crop of Green Beans hanging from the still-tiny plants this week.  Beans will be a regular component of your boxes from now until it gets hot in July.

Meanwhile, the tree fruit just keeps coming -- early -- this year.  We started harvesting Apricots on Saturday.  It's not a bumper crop, but we should have another week of harvest.

We try to pick our "stone fruit" (apricots, peaches and nectarines) when they are ripe but not soft.  This means they generally need to sit at room temperature for a day or two before they finish ripening.  Storing them in your fridge either before or after they are completely ripe will render them mealy.

And in the "As Per your Requests" department, we are happy to have included a bunch of Italian Parsley in today's box.  It appears that planting the herb in January here makes it happy, although it's still an open question whether or not it makes economic sense for us to grow it.  We hope it will regrow in time for us to send another bunch along once we have some ripe tomatoes so you can make a nice batch of tabouli with it.

Onions have sized up and started to skin, so we're cutting the tops off and sending you what we call "fresh onions".   You can store them either in the fridge or in a dry spot at room temperature.




 
Recipe:  Gingersnap-Mascarpone Fruit Tart
I'm guessing not too many of you are having trouble using all the fruit in your boxes, but I like to put a few fruit dessert recipes in the newsletter each season.  This one is really fast to make and nicely highlights the fresh fruit, which doesn't actually get cooked.   You can use peaches, nectarines, cherries and/or strawberries in this recipe, which is mostly from Bon Appetit via Smitten Kitchen.

Preheat the oven to 350.

Grind 36 good quality gingersnap cookies (bonus points if you make your own!) in a food processor.  Add 6 T.melted butter and process until the crumbs are uniformly moistened.  Press onto the bottom and sides of a 9" tart pan with a removable bottom (a pie pan will work too). 

Bake the crust for 8 minutes.  Allow to cool completely.

In a bowl, beat together one 8-ounce container mascarpone cheese, 6 ounces cream cheese, room temperature; 1/4 cup sour cream, 1/4 cup sugar, 1 teaspoon grated lemon peel and 1/4 teaspoon vanilla extract.  Spread the filling over the cooled crust and refrigerate for at least 2 hours or overnight.

Pit and thinly slice fruit to make 4 C. (Peel peaches if using).  Arrange over the filling.  Serve immediately or refrigerate.