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:

   

Tomatoes (All)

Red Onions(All)

Seedless Grapes (All)  

Sweet Peppers (All) 

  

Potatoes (S)

Melon (S) 

 

Peaches (M,L)

Painted Serpent Cuke (M,L)

Summer Squash (M,L)  

Carrots (M,L) 

   

Figs (L)

 

Items may be substituted without notice.



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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 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 2014
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
   

Beneficial insects are bugs that eat or otherwise kill bugs that damage crops.  Ladybugs are perhaps the most famous beneficial insect --  young ladybugs (technically, larvae) in particular are fast-moving, quick-growing ravenous eaters.  They eat aphids like teenage boys snarfing down potato chips.

There are other similarly carnivorous insects that help farmers keep pests in check.  Green lacewings have offspring that look similar to ladybugs, but their team uniforms have green stripes instead of orange.  The Assassin Bug, pictured below in our field about to eat a Spotted Cucumber Beetle, lives up to its name.  It eats all manner of

other insects.

But insects kill each other in more creative ways too.  Like the creature in the "Alien" movie, tiny insects like Hover Flies and Aphitus wasps use a probiscus to spear other bugs and insert their eggs inside.  When the eggs hatch, the young fly or wasp larvae feed on the insect from the inside and eventually emerge, leaving just a hollow shell behind them.  Subscribers with children heading off to college can perhaps identify.

In nature, beneficial insects can keep destructive pests in check.  On a farm it's not so simple.  The pests might do significant damage to a crop before the beneficials show up to get things under control.  That's why even on organic farms, safe and relatively benign pesticides are used to keep pest outbreaks from getting out of hand. (It's critical not to kill beneficials when spraying or you will make the pest problem worse)  If the pest populations stay small, the beneficials will keep them small.  In general, this concept is known as Integrated Pest Management.

If there are no beneficials feeding on pests in your field, you can buy them online.  Depending on the situation, they arrive either as eggs, larvae or adults.  While this may help keep pests in check, it has not been shown as an effective way to combat a major infestation -- the beneficials simply can't keep up.

In the last few years, reesearchers have been focusing more on proactive ways to attract beneficials to your farm before the pests get started.  While young beneficial insects like ladybugs, lacewings, hoverflies and aphitus wasps eat lots of meat, it turns out their parents have more sophisticated tastes.  They line up like college students at an open bar for allsyum, coriander, and other sweet-smelling flowers and fuel up on the nectar.  Then they fly off into the surrounding fields, drunk on sugar, to procreate.  The more nectar sources near a field, the more adult beneficials that will show up, and the more trips they will make out into the crops to make whoopie and lay their eggs.

After several years of research, UC crop advisors are recommending that vegetable growers plant up to a tenth of their fields in nectar-producing flowers.  For the first time, we are planting a small amount of Sweet Allysum in each of our broccoli and cabbage fields at Terra Firma.  The allysum is already flowering when we plant it, and I was amazed to see the adult beneficials actually feeding on the nectar while we were planting last week.

As we go into fall, our pretty green fields will be even prettier with rows of flowers every hundred feet. But if you zoom in close, the scene won't be as pretty, more like an "R" rated horror film with insects playing all the roles.  We'll be cheering for the beneficials.


Thanks,

Pablito
This week's boxes
Our Sweet Pepper season is just getting started.  We have found over the years that peppers do much better if they don't start ripening until after the Summer Solstice has passed, and with it the strongest rays of the sun.  Peppers need to be shaded while they are ripening, and if even a small part of their surface is exposed to the sun all day, it will burn -- leaving the pepper unsuitable for harvest.

We grow several varieties of specialty sweet peppers:  Yellow, Red, and Orange "Corni de Toro" (bull's horn) are Italian frying peppers.  Gypsy and Flamingo are Hungarian sweet peppers that ripen to a orangey-red color; the former is small and pointy while the latter is shaped more like a bell pepper.  Despite resembling certain types of hot peppers, none of these are spicy.

Some of the peppers in your boxes today are not quite fully colored -- we had to pick some partially green to get enough.  In future weeks, the peppers will have full color.

All the peppers we grow can be used in multiple ways:  roasted, sauteed or eaten raw.  They have very thin skins, though, that don't need to be removed even if you roast them.  And they generally have thinner walls than bells, and so are not well suited for classic stuffed peppers.  Instead, they can be prepared as you would "Chiles Rellenos"but they will not of course be hot and spicy.

We also had an usually abundant Tomato harvest on Monday.  We have sent Medium and Large boxes an extra pound of tomatoes each as a bonus item.  If you've been waiting to make some sauce, this week may be the week to do it.


 
Recipe:  Piperade (Basque Pepper-Tomato Sauce)

This is a traditional Basque cooked sauce that is commonly used to poach eggs in.  You can also serve it over pasta or  just dunk bread in it and eat with some nice soft cheese.

Thinly slice 1 large or 2 medium onions and saute in 3 T. olive oil in a heavy-bottomed pot or cast-iron skillet. 

Mince 2 cloves of garlic.  Core 3-4 sweet peppers and cut into thin slices.  Add to the pan or pot when the onions are soft.

Stir in 1 T. fresh thyme leaves, 2 T. minced Italian parsley, and 1 dried bay leaf.  Reduce heat and cover to cook for 10 minutes or until the peppers are soft.

Dice 6 medium tomatoes.  When the peppers are soft, add them to the pot.  Cook for 10 minutes, until the tomatoes fall apart and release their juices.  You don't want the liquid to cook down too much or the sauce to thicken.  Season with salt and pepper and remove the bay leaf.

If you are making breakfast, as this point simply crack 4-6 eggs directly into the sauce, making a small hole for each.  Continue to simmer the sauce until the egg whites are cooked but the yolks are still soft.