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

Pistachios (All) 

Carrots (All)    

Leeks (All)

Apples (All) -- # 

Spinach (All)

 

Dino Kale (M,L)   

Melogold Graprefruit (M,L)

Frisee (M,L)

 

Curly Kale (L)   

 

# -- Apples come from Cuyama Valley Orchards and are certified organic by CCOF 

 

 

 

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

   

We got almost half an inch of rain between the two small storms last week.  In laypersons' terms, half an inch is enough to wet the soil completely.  It's enough to make puddles but not run off.  Enough to irrigate the vegetables, small grasses and cover crops with shallow roots but not enough to reach tree roots.  Normally, we would consider half an inch of rain to be the "perfect amount" of rain, if we got that much once or twice a week.  But of course, that isn't the case this year.

What was really exciting about last week's rain is that it was more than expected.  This coming after two months where every storm dropped less than expected -- when it actually rained at all, which it really didn't.

There's not much reason for optimism that the drought will be reversed this winter -- we're just too far behind.  And there's just an outside chance that the drought may end.  But it seems like  it may not get any worse, which is a good thing because statisticians are using terms like "worse drought in 300 years".   If you go much farther back than that, droughts were so long that trees grew on lake beds in the Sierra.  Scary stuff.

One benefit of this terrible drought has been increased coverage by the media of the incredibly complex water issues confronting our state.  Hopefully this will lead to an increase in awareness on the part of the average Californian.  I myself learned from an article in the LA Times that many areas in Southern California have been preparing for drought for over a decade, pushing water conservation for years, to the point where total consumption is down despite population growth.  San Diego County recently finished building a big new reservoir.

In many other places though, including Northern California, complacency has been the norm, which may be why the crisis is actually worse here.  But perhaps the best example of short-term thinking was Santa Barbara, which actually built a desalination plant back in the 1980s, only to partially dismantle it and sell off critical parts twenty years later as if drought was a thing of the past.

It's going to rain again this weekend, enough that it may seem to many people that the weather is "back to normal".  But it would take a week or two of serious downpours just to to knock the Drought Champion crown off the head of winter 2014.  And it would take historic flooding to reverse it -- although that is how the drought ended in 1991.

We all need to keep talking about water and how to manage it better, even when it's raining and even if -- when, we hope -- this drought ends.  The way they've been doing in, you know, um... Southern California.

Thanks,

Pablito
   
This week's Boxes
Out of all citrus types, Grapefruit is the most tolerant of cold weather.  This is due both to its very thick peel and the fat leaves and dense foliage of the trees.  Some of our grapefruit trees lost almost half their leaves in the December freeze but the most of the fruit is still okay.

The big yellow fruit in your boxes today are not really grapefruit though.  They are Melogolds, a cross between grapefruit and pomelos.  Pomelos are mild tasting, without any acidic flavor, but they are quite dry.  Melogolds are a bit juicier.

We have two other varieties of grapefruit:  Orblancos, which ripen later in February, and Ruby Reds, which ripen in late April and May.  Both of those varieties appear to have mostly survived the frost as well, so you will see them regularly in your boxes.

As I mentioned last week, you will find a small head or two of Frisee Endive in your boxes today.  Frisee is a cousin of the escarole that you got last week, with a similar flavor.  Due to its delicate leaves, though, frisee is used almost exclusively as a salad green.  Like its cousin, it requires very careful cleaning to remove all the silt that tends to collect in its tightly packed heads. 

Dino Kale comes to you this week in a bag, loose.  It hasn't been a good winter for this variety of kale, which despite its hardy texture and tough appearance is a wimp when it comes to cold.  Most of the large leaves on the plants were seriously damaged in the freeze, and now the kale -- thinking spring is here -- is beginning to flower.  The small leaves in your boxes today are likely our final harvest of this crop for the winter. 
Coming Attractions
The calendar and the Pennsylvania groundhog both say there's still 6 weeks of winter left and there's a thick layer of frost on the ground at Terra Firma this morning.  But the warm weather in January tricked many plants into thinking spring was coming.   So it's a safe bet that the next time we get a round of warm sunny weather, Asparagus will start pushing out of the ground.  That could be in two weeks, or not until March.  It all depends on the weather.

Either way, once it starts, asparagus will be a regular feature of your weekly boxes. 
 
Recipe: Frisee, Grapefruit and Avocado Salad

Frisee has lots of body so it is a great green to use in salads with heavy but delicious ingredients.

Optional:  Clean 1 leek and cut it into thin strips 2 inches long (julienne).  Saute over low heat in 2 T. olive oil (or roast in the oven) until tender and lightly browned.

Separate the leaves from one or more head of Frisee Endive.  Soak in a large bowl of water, then check the bases of the leaves for silt and rinse individually if necessary.  Spin dry.

Soak and drain 4 C. spinach leaves.  Chop roughly if you like.

Cut the rind off the stem end and bottom of 1 grapefruit.  Cut the fruit in half and then remove each section from the pith.

Make a dressing with 1 1/2 T. champagne or white wine vinegar, 1 1/2 T. lemon juice and 2 T. olive oil.  (Add the cooked leeks).  Season with salt and pepper.

Toss the frisee leaves with half the dressing and allow to sit for 10 minutes.

Cut 1 ripe avocado in half, then remove the halves from the peel and cut in slices or chunks.

Toss the spinach, avocado and grapefruit with the frisee and add more dressing to taste.

Sprinkle with 3 T. shelled, chopped pistachios.