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

Baby Bok Choy(All)    

Leeks (All)

Navel Oranges (All)

Potatoes (All)

Spinach (All)
Apples (All) -- #
Broccoli (All)

 

Collards (M,L)   

 

Curly Kale (L) 

 

# -- Pink Lady Apples in your boxes come from Cuyama Valley Ranches and are CCOF certified organic  

 

 

Items may be substituted without notice.



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terrafirmafarm.com
csa@terrafirmafarm.com

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

   

Last week, Governor Brown finally made official what farmers have known for a month:  We are in a drought.  Many people were expecting him to issue strict restrictions on less than essential uses like watering lawns.  After all, farmers all over the state have already been told by their water districts that they will be receiving little or no water for irrigation this year.

Instead, he asked people to voluntarily cut their water use by 20%. 

Since the last drought, water conservation has saved millions of gallons of water.  Golf courses are now mostly irrigated using recycled water.  Public restrooms have water saving fixtures.  Thousands of miles of irrigation canals have been channeled into pipes underground, reducing evaporation.  And millions of acres of farmland have been converted to new high efficiency irrigation technologies.  Conservation has allowed our state to keep growing, but much of the water saved has been devoted to efforts to conserve fish in the Sacramento Delta.  And no new reservoirs have been built in decades.

But average citizens have not been enlisted in the fight to save water.  Most homes in the state still have lawns irrigated with clean drinking water.  Low flush toilets and low flow showerheads sit alongside their water-wasting cousins on store shelves, where all but the most conscientious consumers ignore them.  And every time it does rain, millions of square feet of roofing, asphalt and concrete in our cities and suburbs run rain water straight into drainage ditches and into rivers, the ocean or sewage treatment plants.  Greywater systems to recycle household water are actually illegal.  New commercial developments are not allowed to create runoff, but neither are they mandated to store the water for later use.  We continue to treat precious rainfalll as a nuisance that must be whisked away as quickly as possible, unless it happens to fall within the watershed of a reservoir.

Hundreds of thousands of roofs across the state now sport solar panels to conserve energy, thanks to mandated incentives from utilities.  We need statewide rules for new homes and incentives for existing ones for cisterns to store rainfall runoff and landscaping appropriate for our dry climate -- especially in Southern California .    Instead, many municipalities and developments new and old in California continue to mandate that homeowners maintain green lawns.

The agricultural economy of California is going to take a huge hit from  the drought even it only lasts one more year, which seems unlikely.  One local farmer told me that will be planting only half of his acreage, and laying off half of his employees.  He will be buying half as much seed, fuel, fertilizer, etc.  Multiply this a thousand times across the state and you have an idea of the drought's economic affect on rural communities.  If the drought continues for more than a year, numerous farms will shut down or sell their land.

As I have mentioned in the past, we are Terra Firma are extremely lucky to have one of the most sustainable water sources in California.   Most of our water comes from Lake Berryessa, which has never restricted deliveries to its customers.  And because there is no conveyance to send the water to Southern California -- yet -- the reservoir has not been overtapped to fuel growth down there like so many others in Northern California have.

Long-term programs to increase our water supply and conserve water aside, there is one way that Governor Brown can instantly make millions of gallons of water available:  stop releasing water into rivers for fish.    In droughts like this that occurred before the first dams were built, most streams and rivers in our state would have been completely dry.  And yet we continue to release precious water from dwindling reservoirs that no one is allowed to use, so that flows in the rivers can continue to support fish.  The reality is that native fish and other wildlife in California have adapted over thousands of years to drought cycles like the one we are in, and they survived.  Humans in our state still have a long way to go before we can say the same.

Pablito
   
This week's Boxes
Despite my proclamation about last week's Broccoli being the last of the season, we squeaked out one final week.

Wandering the vegetable ruins left in our fields by the Big Freeze of 2013, we do come across a surprise every now and again.  This week, we found that the frozen Baby Bok Choy had regrown enough for us to glean some useable heads.  Next week, you might get a small head of Escarole or perhaps Frisee that resurrected itself from the devastation.  
 
Recipe: Ginger-Garlic Bok Choy
The first time I ate greens cooked this way was in a restaurant in Chinatown in New York City where the menus were printed only in Chinese.   It is one of those side dishes that you finish before anything else on your plate.  Vegetarian "oyster sauce" is made with mushrooms.

Trim 1 lb. of bok choy, separating the stalks and cleaning them carefully.  Cut the leaves off the stems.  Chop the leaves roughly and slice the stems into bite-sized pieces.

Soak 1/2 lb. spinach in a basin of water and drain.  Repeat.

Finely mince 2 large cloves of garlic.  Mince fresh ginger to make 1 T.

In a small bowl, combine 1 T. soy sauce, 1 T. vegetarian oyster sauce, and 1 T. sesame oil.

Heat 1 T. canola oil and 1 T. sesame oil in a wok and add the ginger, garlic, and a dash of hot pepper flakes.  Stir fry on low heat until the garlic tender.  Add the bok choy stems and raise heat.

After three minutes of cooking, add the greens and spinach.  Stir fry briefly and transfer to a bowl.

Add the sauce to the wok and cook on low heat for 3-5 minutes, then return the vegetables to the pan and toss to coat.