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

   

Mandarins(All)    

Broccoli (All)

Navel Oranges (All)

Potatoes (All)

Carrots (All)
Spinach (All)
Leeks (All)

 

Collards (M,L)   

 

 

 

Items may be substituted without notice.



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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

   

Welcome to 2014!  Cold weather is getting lots of press right now, what with the "polar vortex" that clobbered California farms a month ago now battering the Midwest and East Coast.  But the same movement of the jetstream responsible for the cold is keeping the rain away from our state.

Extreme cold can be terribly destructive, it's true, but it rarely lasts for very long.  Drought, on the other hand, is by definition a sustained, long-term phenomena that has lasting repercussions on society and nature.  The longer a dry spell lasts, the longer it takes to get back to normal.

The answer to the question "How dry is it?" in California right now depends on who you talk to.  Meteorologists tell us that 2013 was the driest calendar year on record. But for the officials who control most of our water supply, the "year" starts and ends on October 1st.  The "water year" that ended 10/1/13 was actually just a little shy of normal due to a wet fall in 2012.  And with several months of winter remaining, they say, it's not time to panic.  Most of the water stored in our states reservoirs comes from a handful of very wet storms.

Still, we are locked in a very dry weather pattern that is actually self-reinforcing, literally a natural forcefield deflecting incoming storms or breaks them into pieces.  Without clouds and rain, water in reservoirs evaporates and soil gets drier and drier, exacerbated by temperatures as much as twenty degrees above normal. Clear winter nights equal frosty mornings, which pull additional moisture out of the ground.  The soil here at Terra Firma has taken on a strange chalky texture that I have only seen in deserts.

Statistics give reason for hope as well as concern. The longer it stays dry, the higher the chances that storms will come.  In nine out of the ten previous years when November and December were as dry as this one, late winter ended up being much wetter.  However, all of those years still ended up significantly drier than normal overall.  Many of the reservoirs in the state are so low that they are unlikely to be replenished completely in a single season.

In the thirty years since the last major California drought, our population has grown exponentially while our water supply has not.  Water conservation has increased efficiency, but much of that saved water is used to keep river levels higher for fish conservation. The state Department of Water Resources says that we need 9 million acre feet of new storage to be water-sustainable -- something like 6 new reservoirs.  If you factor in climate change, that number is even higher.  How many of those reservoirs are under construction?  Zero.

Our state government has thrown a tremendous amount of money into making our energy system more renewable and less carbon-intensive.  Water is a much more serious limiting factor for us, and we need a statewide effort to become water-sustainable.

Pablito
   
This week's Boxes
Just before we closed the farm, we harvested our fall-planted 2013 Potatoes.  We also sent you the last of the spring-planted spuds, dug at the end of August.  Some of those potatoes were developing light brown discoloration on the inside, which is a sign of temperature damage in cold storage.  The bag of spuds in your boxes today is from the newly harvested crop.

Thankfully we haven't had too much experience with the effects of extremely cold weather on our winter crops, but we do know that only time will tell.  For example, while we are picking some very nice Broccoli for you this week, later plantings appear to have sustained a lot of damage.  Stressed out, unhealthy plants don't tend to produce very well.  It may be a month or even six weeks before you see a dramatic reduction in the variety or quantity of items in your boxes.

As I mentioned in late December, we have a comparative abundance of citrus right now -- Mandarins and Navel oranges that we picked before the freeze.  That situation will likely end in a few weeks as we go back into the citrus orchards to see how much of the unharvested fruit is still usable.  Try to enjoy it while it lasts.

 
Recipe: Broccoli Pesto

This recipe is from Smitten Kitchen.  You can do anything with it you would do with basil pesto, like put dollops of it in soups like the one in the next recipe.

Cut the florets off 1 lb. of broccoli.  Peel the stalks and chop into smaller pieces.  Steam the broccoli for 6 minutes (it should still be bright green) and then give it a cold water bath to cool.  Roughly chop it all.

Saute 3 T. minced cleaned leeks in 1 T. butter and 1 T. olive oil until tender, then add 1 minced clove of garlic.  Cook a minute or two then add the broccoli along with 4 T. heavy cream, salt, black pepper, and red pepper flakes to taste.

Puree the broccoli mixture in a food processor, then mix in a bowl with 4 T. grated parmesan cheese.

 
Recipe: Hearty Vegetable Soup
Chicken soup without the chicken.  This soup will benefit from cooking it as long as possible and using lots of fresh or dried herbs.

Clean 2 leeks then dice them.  Dice 4 carrots.  Heat 3 T. olive oil in a large heavy pot and add the leeks and the carrots. Add 1 T. fresh or 1 t. total of dried herbs:  rosemary, marjoram, thyme and/or sage.  Sprinkle with salt and pepper.   Saute over low heat for at least 10 minutes.

Mince 3 cloves of garlic and add to the pot.  Saute for 2-3 minutes, then add 1 C. red wine and reduce it.  Add 12 oz. canned diced tomatoes along with their liquid and raise the heat.  When the tomatoes are bubbling, add 6 C. water or vegetable broth.  Bring to a boil and then simmer.

Dice 1 lb. of potatoes (more if you like it extra chunky) and add to the soup.  Cook for an hour or longer.

You can add chopped collards to the soup; give them about 10 minutes to cook.  Or throw spinach leaves in just before serving.

Serve each bowl of soup with a large dollop of the broccoli pesto.