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:

      

Strawberries (All) 

Peaches (All)  

Shelling Peas (All)

Salad Mix (all)

 (all)  

Summer Squash (all) 

 

 

Red Russian Kale (M,L)
Carrots (M,L)
Snap Peas (M,L)
Red Fresh Onions (M,L)

Cilantro (L)
Spinach (L)

 

 

 

Items may be substituted without notice.



Newsletter Archive
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Quick Links
Find Us:
www.terrafirmafarm.com
email:  csa@terrafirmafarm.com
Instagram: @terrafirmafarm

Get More Fruit!
Right now you can get a half flat of Strawberries (6 pints) or an 8 lb. box of Peaches delivered with your CSA box.

Order one week at a time, or subscribe for the season.  Go to the Web Store section of your TFF account to sign up.


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

   

There are some exciting things happening in the world of alternative energy that are allowing people and businesses to move away from using pollution and climate-change causing fossil fuels.  With any number of fully electric vehicles now available for sale, and with solar panels getting cheaper by the day, the average homeowner in California can free themselves completely from the clenches of Big Oil while creating the energy for their own transportation (Or at least, bartering for it with their local utility).  Of course, to achieve this energy freedom and the long-term savings it entails, you need to make a significant investment. 

In agriculture, much of the energy use is by tractors, and no one is talking about powering those using electricity generated from solar.  But farmers also use huge amounts of energy to pump water.  And until very recently, California agriculture has been thwarted in any attempts to jump on the alternative energy bandwagon by rules put into place by PG&E to protect their monopoly over electricity sales.  On our farm, we have 6 different pumps in 6 different spots with 6 different electric bills.  Under the old rules, solar panels installed at one pump could only be used to offset the electric usage at that one pump.  The panels would be giving electricity to PGE all year, but the pump only running six or eight months.

After a decade of fighting with PGE lobbyists and supporters in the State Capitol, farmers and alternative energy advocates finally won with a law that allows people who generate electricity to apply their credits to their total electric bill, irregardless of the location.  Around Yolo and Solano counties, solar arrays have now sprouted on the roofs of barns, over gravel parking lots, and other areas on farms where energy can be generated without hurting crop yields.

Unfortunately, there are few incentive programs for farmers looking to go "net zero" in their electric consumption.  Pumps, coolers, dehydrators, etc. use lots of electricity, and offsetting them takes many solar panels.  It's a big investment.  A handful of companies are now offering "leased" energy generation whereby they collect the credits in exchange for lowering your electric bill.  But it would be nice to see a government backed program offering low-interest loans.  I doubt we'll see that as long as utilities continue to exercise their dominance over state and federal lawmakers.

Here at Terra Firma, our electric bill for the year runs around $30,000.  We are just now in the first stages of planning to install a solar array that will help offset that cost.  We also have an inoperative 1980s era wind generator on the farm that could be refurbished and put to work.  But before we can start saving money and reducing our carbon footprint, we will have to spend tens of thousands of dollars.  And while energy bought from PG&E or the oil companies is a tax deductible expense, installing solar panels on your house or barn raises its value and leads to higher property taxes.

I am a strong believer that government should provide creative incentives for good behavior and disincentives for harmful ones.  Right now we are failing to do this in ways that will encourage and allow large numbers of people and businesses to move away from fossil fuels.  It shouldn't cost anyone extra to reduce their carbon footprint.

Thanks,

Pablito

   
Coming Soon

Followings of Terra Firma's recently created Instagram page @terrafirmafarm have seen lots of photos recently of the crops that are on the cusp of showing up in your boxes in the next few weeks.

Cucumbers, Tomatoes, and Melons are all piling up on nice big happy plants.  The back and forth weather has provided an unusual balance, with heat pushing the plants to grow and cool allowing lots of flowers to pollinate and make fruit.  It's a safe bet you will all be able to make a Greek Salad by the first week of June.  Melons will ripen mid-Month.

We started harvesting a few Apricots today, and they will speed up over the weekend.  Look for a bag in your boxes next week, and possibly in lieu of peaches which are temporarily slowing down.

There will also be Sweet Corn soon.  The plants sown in mid-March area just beginning to tassel, which should lead to ripe ears in early June.

 
This week's Boxes
On the way to becoming dry onions, spring onions go through a transition.  Once the bulbs are full sized and the tops start to die, we cut the roots and lie the plants on the ground covered with burlap sacks to protect them from the sun.  There in the warm shade, the tops dry and the skins on the bulbs set.

The onions in your boxes today are partially dried, but have the tops cut off.  We refer to these as "Fresh Onions".  You can leave them at room temperature, where they will keep drying until you use them -- although they will be rather fragrant.  Or you can put them in a plastic bag in the fridge.  They will keep nicely either way.

Use fresh onions as you would dry onions.  They will shrink more in cooking due to their high water content.


 
Recipe: Kale Snap Pea Squash Stir Fry
You can season this recipe in a number of different ways but the trick is to cook the onions well, then add the kale and throw the squash and peas in right at the end.  The kale and onions are soft and soak up the flavors while the other vegetables stay crisp. 

Optional:  Grill or saute 12 oz. firm tofu, marinated with soy sauce and sesame oil and cut into large cubes.

Thinly slice 1 medium or 2 small fresh onions.  Stir fry in 1 T. vegetable oil until they are quite soft, then add 2 T. Chinese black bean with garlic paste.  Stir fry another 3 minutes.

Add 1 bunch of washed Red Russian kale, stems removed and chopped roughly.  Continue to stir fry until the kale is soft and fully cooked.  Add 1 T. rice vinegar.

Add 3 summer squash, sliced very thinly and cut into 2 inch pieces, and 2 C. sugar snap peas, trimmed and cut in half.  Stir fry for just another minute or two, just enough to get all the vegetables well tossed. 

Add the tofu (if using) and turn of the heat.  Taste for seasoning and add soy sauce and more rice vinegar or lime juice to taste.