Terra Firma Farm
In This Issue
What's Growing this week
Ripening Your Peaches
In This Week's Box
Recipe of the week
What's Growing This Week:

    

 

Tomatoes (All)

Sweet Corn (All)  

Garlic (All)

Melon (All)

Green Beans (All)  

Potatoes (All) 

 

Summer Squash (M,L)  

Basil (M,L) 

   

Painted Serpent Cukes (L)
Peaches (L)



 

 

Items may be substituted without notice.



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Quick Links
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www.terrafirmafarm.com
email:  csa@terrafirmafarm.com
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Get More Fruit!
Right now you can get an 8 lb. box of Peaches or 12 lb. box of Tomatoes 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:

$16  Small
$27  Medium
$36  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.
 


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

   


Most people who come to visit Winters, California, where Terra Firma is located, come for our cute rustic downtown area with its handful of wineries and eateries, often on their way to Lake Berryessa just to the west. 

But long before the word "agritourism" was coined, and for decades before the first winery opened here, people traveled here once a year for something else.  They came to blow stuff up.

Many years ago the town elders in their wisdom decided that pyromaniacs and firebugs throughout Northern California were a tourist group ripe for the picking.  So Winters allowed civic groups to set up stands selling all manner of incendiary devices banned elsewhere, and police and firefighters looked the other way while people set them off all over town.

Winters has an official fireworks display each year.  But the real show is on the streets, in peoples' backyards and even in parking lots.  The unofficial display starts early and goes on well after the official one has ended.  Our town is like a war zone every Independence Day.  By 10- p.m. many years a thick pall of fog-like smoke fills the streets and air.

This year, about 15 minutes into the official fireworks display, the town was blanketed in smoke as usual.  And, just like every year, the boom and red glare of the rockets was joined by the sirens and flashers of fire trucks racing through town to put out the inevitable fires sparked.  But it was soon apparent that something big was on fire as pumper trucks from other towns began to race through town.  And the smoke smelled different -- more like grass burning than sulfur igniting.

A wildfire had started in a campground along Putah Creek just west of town (and our farm).  The west wind pushed it towards us, coming especially close to an area in the hills where some of our citrus orchards are located.  That area was evacuated.

The next day, the fire was still raging, and by noon the smoke had blanketed the area completely. The war zone theme continued as plane after plane zoomed over us on its way to drop retardant on the blaze.



No one is sure whether fireworks sold in Winters caused the fire, but plenty of people have their suspicions.  Our biggest 4th of July fireshow ended up lasting for 5 days.  I like fireworks as much as anyone.  But it seems to me like it may have been a good idea to put a temporary statewide moratorium on them this year, given the incredibly high risk of fire due to the drought. 

Even if it might have a devastating impact on pyrotourism.

Thanks,

Pablito

   
Ripening Tips
It just so happens that Tomatoes and Peaches ripen under the same conditions and in more or less the same way.  Here is the drill:
1) Do not refrigerate
2) Store in a warm but well-ventilated place (not a closet)
3) Remove them from the bag.  A wire basket or colander is the ideal place to keep them.  If you put them in a bowl, don't stack too high.
4) Check them individually every day.  They may not all ripen the same day.
5) In 1-3 days, they will be ready to eat.  Press gently with one finger on the bottom of the fruit.  If it gives slightly, it is ready to eat!
6) If you have a good sense of smell, you can use your nose instead of your finger to test ripeness.



This Week's Boxes
The featured Tomato variety in this week's boxes is Early Girl.  These are our go-to red tomato variety, a small to medium sized salad tomato with the perfect combination of sweetness and acidity.  Early Girls are not an heirloom variety, they are actually a hybrid with much better resistance than heirlooms to most of the common diseases that affect tomato plants.  This makes them a hedge for us against bad weather that can kill heirloom plants or greatly reduce the amount of tomatoes they produce. 

In a good weather year like this one (tomato plants actually prefer drought years) when almost all of our tomatoes produce well, the Early Girls go crazy.  We have a bumper crop and a big slug of them ripened over the weekend, so we are sending them to you.

Early Girls are great for eating raw in salads or on sandwiches, but they also make a delicious (if somewhat watery) sauce.

There's a bag of freshly harvested "new potatoes" in your box today.  They are perfect for roasting in the oven, pan frying, potato salad or almost anything.  New potatoes are perishable and need to be stored in the fridge in a plastic bag or they will shrivel.

July is the official start of Melon season at Terra Firma, and there is one in everyone's box this week.  Passport and Sharlyn are netted melons with a tan-orange rind.  The former has green flesh and the latter pinkish white.  Orange Honeydews have a smooth white rind and orange flesh. 

Let your melon sit at room temperature until you can smell its fragrance through the rind, the refrigerate it.  One of the best ways to store a melon after you've already eaten part of it is to cut the flesh off the peel and store it in a sealed plastic container.  This turns it into a fast and easy snack for later.   
 
Recipe:  Tomato-Corn Thai Curry
Traditional red Thai curries get their color from chile paste.  This recipe uses tomatoes.

Peel and thinly slice 1 onion.  Saute in 2 T. melted butter until soft.

Dice tomatoes to make 2 C.  Add to the pan with onions and saute for 5 minutes.

Mince 2 cloves of garlic and add to the pan.  Stir to combine, then add 12 oz. of Thai coconut milk.  Bring to a boil and simmer.

Remove the husks from 2 ears of corn.  Place the ears in a large bowl and use a paring knife to cut the kernels off into the bowl.

Trim and dice 1 C. green beans.  Thinly slice summer squash into half-rounds to make 1 C.  Remove the leaves from 1 bunch of basil.

Add the basil, beans and corn and cook until the green beans are tender.

Season with Thai fish sauce, soy sauce or salt.