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

Carrots (All)    

Butternut Squash (All)

Navel Oranges (All)

Asian Pears (All)

Spinach (All)

 

Curly Kale (M,L)   

Gold Beets (M,L)

Escarole (M,L)

Leeks (M,L) 

 

Collards (L)  

Garlic (L) 

 

 

 

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

   

Every year beginning in mid-December or when the leaves drop from all our deciduous fruit trees, pruning season begins here at Terra Firma.  We start off with peaches, which are the first to flower, and then move on to apricots, asian pears, persimmons, and finally grapes.

Pruning is a critical job.  Cut too much and you lose part of next year's crop.  Cut too little and you end up with more fruit than the tree can bear.  Make the wrong cuts, and you can end up with both problems on the same tree.

The best pruners are highly skilled people who have spent years in orchards watching the trees grow and harvesting them.  They make cuts quickly, without even having to think about it.  Ideally, you would have the same people year after year, seeing how the different varieties grow and make fruit, and understand how the trees will respond to the cuts they are making.  For this reason we try to have people pruning who were harvesting the fruit during the summer before.

We also have young trees that haven't started producing yet -- apricots and peaches -- and pruning them is just as important.  One to three year old trees need to be shaped and guided as they grow so that they will produce well and thrive. It's extremely difficult to "fix" a tree that was pruned incorrectly when it was young.

Young apricot pre-pruning


And post-pruning (different tree)

  Winter is also planting season for new trees.  We just received a shipment of peach trees that will replace an old orchard that we removed two years ago.  Usually tree planting is a wet, muddy job done in a rush between rainstorms.  This year the biggest concern will be making sure to soak the ground completely after planting; dry soil pulls the moisture from young tree roots and kills them.

The warm sunny weather we've been having this month is confusing to fruit trees, whose sap is starting to run as if it were March.  We have three varieties of peaches that have begun to push blossoms that are vulnerable to both frost and rain -- either or both of which are highly likely to occur in the 7 weeks of winter that remain. 

While we really need rain and will be happy to see it if it does arrive, the later it comes in the year the more problems it will cause.  A dry winter and a wet spring is the opposite of what we -- and just about every other farm in California -- want to see.  We're hoping for plenty of rain in February and then a normal spring, and the storm moving in over us today gives us hope.


Pablito
   
This week's Boxes
As I mentioned last week, you will find a head of Escarole in your boxes this week.  While it looks like lettuce, and has a similar texture, escarole is a chichory like radicchio and frisee endive.  This means it has a slightly bitter flavor which is reduced by cold weather and by the blanching of the inner leaves in the head.

You can eat escarole either raw or very lightly cooked.  Escarole salads usually feature strongly flavored dressings like Caesar.  Sweet dressings actually enhance the bitterness while tangy ones balance it out.

The tips of some of the escarole leaves have been singed by the cold weather but you can just pluck or cut the "tip burn" off.  The best part of the leaf is the lower part anyway.  Escarole's tightly packed leaves tend to be magnets for dirt, so take care to rinse each leaf individually or you may get a mouth full of grit.

Our freeze-damaged Beets have finally re-grown enough leaves for us to harvest some for your boxes.  The Gold Beets have actually grown fast than the reds, so that is what we are sending along.  You may notice the leaves are short and stumpy, but they are a nice dark green color and very tasty as well.  They are a bit tough for salad, but when cooked are very similar to spinach. 
 
Recipe: Escarole Salad with Beet "Lardons"
This salad uses hot roasted vegetables in place of the traditional cooked bacon to wilt the greens just slightly and help them absorb the dressing.

Remove the greens from 1 bunch of beets and reserve for another use.  Scrub the beets and cut into small cubes.  Toss the beets with olive oil, salt, and pepper.

Arrange the beets in a single layer in a cast iron skillet, or on a cookie sheet lined with foil.  Roast them until them are brown on one side, then stir. Continue cooking until they are tender, then add 1-2 minced cloves of garlic and roast another 3-4 minutes.

Meanwhile, separate the leaves of 1 head of escarole.  Check each leaf for dirt and rinse individually if necessary, then soak in a basin, drain, and spin dry.

Separate the fully blanched leaves from the larger leaves with more green on them.

Make a dressing with 3 T. olive oil, 3 t. stoneground mustard,  the juice of half a lemon, and salt and pepper to taste.

Chop or tear the larger escarole leaves and place in a salad bowl.  When the beets are done, immediately transfer them into the bowl and toss with the leaves.  Chop the smaller leaves or tear in half and add to the bowl along with the dressing.  Toss.

Serve the salad as it is or add any of the following:  poached eggs, cooked navy or cannellini beans, and/or your favorite grated or crumbled cheese such as parmesan, gorgonzola, or chevre.