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

Walnuts (All) 

Potatoes (All)

Cabbage (All)     

Leeks (All)

Navel Oranges (All) -- # 

Spinach (All)

 

Green Kale (M,L)   

Tokyo Turnips(M,L)

 

 Carrots (L)

 Asian Pears (L) 

Collards (L)   

 

# -- Oranges come from Marian Farms in Fresno and are certified organically grown by Demeter.

 

 

 

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

   

We got about 4 inches of rain last week over 5 days here at Terra Firma.  Places further north got more -- as much as 12 inches in Sonoma County, for example.  Further south, the amounts were much less except along the immediate coast.

In our area, the dry soil soaked up all the rain like a sponge, even fields that had been recently irrigated.  While the storm didn't end or reverse the drought, it did put February 2014 into the "average monthly" territory precipitation-wise.  The last time that happened was in December of 2012.

February will also be the first month since 2012 that we turned off our pumps, and it sure feels good.  Most winters we don't irrigate our crops at all.  But when we do, we rely entirely on groundwater because no water is delivered from our primary source -- Lake Berryessa -- between late October and March.

During this drought a lot of coverage has focused on how low water levels are in reservoirs.  But groundwater resources have been getting overused too. During wet winters, wells aren't used at all, and water levels gradually rise.  But in long droughts, the opposite occurs.  Some parts of California are seeing numerous well failures as water tables dropping, and the state government has recognized the need to start monitoring and possibly regulating groundwater.  In Paso Robles the county government has passed an ordinance prohibiting drilling wells for new vineyard or housing development.  And in Stanislaus County, environmentalists are suing the county and a number of farmers over recently-permitted new wells.

Unlike areas further south, groundwater in Yolo and Solano County is a fairly well-managed resource.  The counties have been tracking water levels for decades, and they have remained stable over the long term.  But the short-term is a different story.  As I mentioned a few weeks back, the well for our Minneola Tangelo orchard failed this past summer.  Meanwhile, the other two wells that we use for irrigation are both producing less water than they should.  Neighbors close by are reporting the same thing with their own wells.

Two weeks of rain in February probably translates into a month that groundwater pumps will stay silent -- it's still cool and most crops are dormant.  And there are signs of more wet weather in the forecast.  That will give groundwater tables some time to come back up before the growing season kicks into gear and pumps get turned back on.
Thanks,

Pablito
   
This week's Boxes
We took this week off from picking Carrots due to the timing of the wet weather.  They will be back next week and for many weeks to come.

In addition to the Potatoes in your boxes, Medium and Large subcribers get a small bag of full-sized Tokyo Turnips.  These have a slight mustard-y flavor that is mild enough so that you can eat them raw.  But you can also cook them:  stir fry, saute or roast -- crisp-tender or fully soft.

Cabbage has been one of the staples of our boxes this winter after the freeze.   The cabbage in your boxes today is the standard green (white) type, but we will have red and savoy cabbage in your boxes in the coming month. 
 
Recipe: Potato-Turnip Gratin

This is a relatively healthy gratin but if you want it richer you can pour half a cup of cream over the top before baking.

Clean 1 leek and slice in thin half rounds.  Spread the leeks on the bottom of a 9" square baking dish or cast iron skillet brushed with 1 T. olive oil.  Sprinkle with 1 T. chopped fresh rosemary, salt and pepper.

Very thinly slice 1 lb. of potatoes.  Make a layer of potatoes on top of the leeks.  Sprinkle with salt and pepper.

Slice 1/2 lb. turnips thinly, but not as thinly as the potatoes.  Make a layer atop the potatoes.  Sprinkle with salt and pepper and drizzle with 1 t. olive oil.

Grate 8 oz. gruyere cheese.  Make a thin layer atop the turnips.

Layer the remaining vegetables, sprinkling with salt and pepper and drizzling with a little more olive oil.

Top with the remainder of the cheese.

Bake the gratin at 350 degrees until the top and edges are nicely browned.