Terra Firma Farm
In This Issue
This Week's Box
Produce 101
Recipe of the week
This Week's Box:

   

Tomatoes (All)

Onions (All)

Seedless Grapes (All)  

Sweet Peppers (All)  

Peaches (All)  

Green Beans(All)  

Watermelon (All)

Shishito Peppers (All) 

  

Red Potatoes (S,L)   

Painted Serpent (M,L)

Cucumber (M,L) 

 

Zucchini (L)

 

Items may be substituted without notice.



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Quick Links
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www.terrafirmafarm.com
email:  csa@terrafirmafarm.com
Instagram: @terrafirmafarm

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
   

It's been over twenty years since we started packing CSA boxes at Terra Firma.  Some of you have been with us since back then.

Just a few years ago, we had waiting lists for many of our drop sites and were turning people away, including through the worst of the recession.  But in the last two years that has changed.  We are currently packing and delivering fewer boxes than we did in 2007.

That's really not the direction we want to go.  We were really hoping for continued slow, sustainable growth of our CSA.  Instead, we appear to be moving backwards. 

We are aware that many things have changed in the interim.  Many more farms have started delivering CSA boxes, and numerous home produce delivery companies also serve Northern California.  An economist might say "the market has matured."  It is also possible that Community Supported Agriculture was just a trend, and like most trends, its time has passed.  We hope not.

We are also quite well aware that the real estate market in San Francisco -- where most of our members have always lived -- has become less and less affordable to many people and that they (you) are moving out of the city and the area in search of more affordable housing.  This is the #1 reason customers give us for leaving the CSA.  We have some ideas to increase the geographic area we deliver to, but those are long-term plans.

We have always relied heavily on our subscribers to refer Terra Firma to your friends, co-workers and relatives, and we thank everyone who has done and continues to do so.

But there is one more thing favor that we ask of you -- and it's a pretty easy one.  Several years ago, when we launched our new website, we made some changes that caused us to lose our high ranking in Google searches.  While we are unlikely to ever get back to the #1 ranking we had back in 2001 for CSAs in the SF Bay Area, we need to try.

We think it would help if you, our existing customers, visited www.terrafirmafarm.com more often.  While the newsletter and recipes are posted there every week, the website is otherwise fairly static.  Let us know if there is anything that would make you click on the site more often.  I know we have lots of subscribers who work in the field and I would really appreciate any ideas for driving traffic to the site.

If you have any other suggestions for how we can boost our subscriber numbers, we are all ears.  And as always, we appreciate you telling your friends about us and are happy to give referral credits when they sign up!

Thanks in advance,


Pablito
Produce 101
Green Beans are back in your boxes today and you will get some most weeks from now until Halloween.

Aside from being delicious and nutritious, green beans are an important part of our crop rotation here at Terra Firma.  Like peas, which we grow in the spring, beans are legumes that improve the soil by pulling nitrogen -- a critical fertilizer out of the air and storing it around their roots.  When we finish harvesting the beans (or peas), we turn the plants back into the ground.  The field we are harvesting right now will be planted to garlic after it is done, and the garlic crop will be happier for it.

Green Beans are an extremely versatile vegetable.  You can eat them raw, cook them very lightly, or fry or roast them until they are completely tender.  They absorb marinades and vinagrettes well and hold up nicely to sauces.

I'm a bit embarrassed about proclaiming Peach season over last week.  It turns out we had plenty left for this week's boxes on the trees, and some of you may even see them next week.

We grew a few Red Potatoes this year to mix it up a bit and they are in your boxes today.  These are white-fleshed -- the classic "potato salad" potatoes that are waxier and less delicate than the yellow spuds we grow.  In addition to potato salad, they are good for homefries and any other recipe that calls for parboiling.

And just in case you forgot how to prepare Shishito peppers, it's super easy.  Just heat olive oil in a pan, toss the peppers in whole, sprinkle with salt, and cook on medium high heat.  Turn them with a tongs as they blister on one side, and then remove them one at a  time when they wrinkle and shrink a bit.  Serve hot or cold.  Warning:  One of every five or six peppers will be spicy.




 
Recipe:  TFF Mole with Green Beans and Potatoes

Mexican Mole sauce is usually made with dried peppers but this thick and rich sauce uses fresh peppers instead.

Peel and dice 1 medium or 2 small onions.  Core and dice 3-4 sweet red pepppers (or a combination of colors).

Saute the onions and peppers in a large skillet in 3 T. olive oil and 2 t. cumin powder.  Season with salt and pepper.

In a separate small pan, blister 6-8 Shishito peppers in salted hot oil.

Cook the onions and peppers until they are very soft and beginning to disintegrate.  Add 2 C. diced tomatoes and 2 minced cloves of garlic.  Bring to a simmer and cook until the tomatoes are saucy but not thickening yet.

Transfer the sauce to a food processor.  Remove the stems from the blistered Shishito peppers, then add to the sauce and puree roughly.  You don't want the sauce completely smooth.

Pour the sauce into a medium sized pot and add 2 C. water.  Bring to a boil.

Meanwhile, dice 4-6  potatoes.  Add to the pot.  Cook and simmer until the potatoes are fork tender.

Trim and dice 4 C. green beans (or 2 C. green beans and 2 C. zucchini).  Add to the pot and continue cooking until they are tender but not mushy.

Serve with chopped fresh cilantro, lime wedges, and crumbled Cotija or Feta cheese.