| What's Growing This Week: | |
Basil (All)
Carrots (All)
Peaches (All)
Onions (all)
Apricots (All)
Red Grapefruit (All)
Tomatoes (All)
Summer Squash (S,L)
Green Beans (M,L)
Kale (M,L)
Beets (M,L)
Italian Parsley (L)
Items may be substituted without notice.
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Bulk Items
Ruby Red Grapefruit, Apricots and Peaches (seconds) are available in bulk.
To sign up, log in to your account and go to the Web Store.
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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!
Sometimes it seems like everywhere you go on the world wide web, a survey pops up with some random question ("Do you love Cheetos? Vote now!"). Everyone in the marketing business is looking for data to help them make their decisions. Back in the dark ages before the Internet, Terra Firma did a paper survey (yes, paper!) to determine our subcribers' preferences for what they would like to see in their boxes. We got hundreds of responses and the data they provided still shapes what we grow and send you every week. We still can't grow some of the items that subscribers back in 1996 asked for, like avocadoes and brussel sprouts. But now, thanks to Constant Contact, we can easily include a link in the newsletter to a web survey. I could even put one in the newsletter every week -- but I won't. There is information that would be useful for us to know that wasn't included in our original survey. For example, I am always curious about people's dietary choices: Vegetarian, Vegan or Omnivore. I tend to assume that many TFF subscribers lean towards the first, and I generally keep the recipes focused primarily on ingredients in the boxes. But I often include dairy products and occasionally meat or fish. If you are interested in sharing your eating habits with us (anonymously of course), you can take this single question survey. And depending on how many responses we get, I might do other surveys from time to time with more specific questions in an effort to help us do a better job with your boxes. I suppose I could even have a survey asking about...surveys. Just kidding. Thanks, Pablito
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Seen Around the Farm
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In Your Boxes
Basil is in your boxes today -- better late than never. There is no better addition to a simple tomato salad. Remember that cold temperatures turn basil leaves black. If you need to store it for a few days, either keep it in a glass of water in a cool spot outside the fridge, or put it inside a container in the fridge that will keep it from getting too cold. A plastic bag will not insulate it enough. Spring is over at Terra Firma. It may be cold and foggy in the Bay Area, but here it is hot and dry. In the next couple of weeks, the transformation into Summer will be complete as we begin harvesting watermelons, melons, sweet corn, cucumbers and even peppers. After a few hit and miss years, we feel like we have finally gotten in the groove of harvesting and storing Peaches and Nectarines that arrive at your house firm and unblemished, and then finish ripening 1-3 days later at room temperature. Remember that storing them in the fridge will cause them to get mealy. We have a long and bountiful peach season still in front of us, with a heavy crop on all the trees and varieties that will continue to ripen between now and the end of August. This week's varieties: Red Roy nectarines and Brittney Lane peaches. |
Recipe: Pesto meets Beets, two waysYes, on the first day of our Basil season, it would be so easy to have a recipe for basil pesto. But I will tweak that idea in two ways.
First, a recipe for Beets roasted with Pesto:
Remove the leaves from 1 bunch of basil. Puree the basil with 3 T. toasted walnuts, 1 minced clove of garlic and enough olive oil to make a thick paste. Season with salt. Add grated parmesan cheese to taste, if you like. Slice beets into half-inch thick rounds or half-rounds. Toss with 1 T. olive oil and arrange on a baking sheet in a single layer. Sprinkle with salt. When the beets are nicely browned on one side, remove them from the oven and toss with the pesto. Return them to the cookie sheet and bake for another 15 minutes. The second is a recipe for Beet Pesto without basil:Boil water and cook three large or four medium beets until tender. Peel and mince 3 cloves of garlic. Cool the cooked beets in water, then drain and peel them. Cut into quarters and place in a food processor with the garlic, 1/2 C. toasted walnuts, 1/4 C. each lemon juice and olive oil, and 1 C. finely grated parmesan cheese. Puree until smooth. Season with salt and pepper. Toss with cooked spaghetti or other pasta. This recipe comes from www.eatliverun.com
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