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

   

Tomatoes (All)

Acorn squash (All) 

Seedless Grapes (All)  

Fuyu Persimmons (All) 

Green Beans(All)   

Cilantro (All)

 

Kale (M,L)  

Basil (M,L) 

Watermelon (M,L)

     

Shishito Peppers (L) 

Painted Serpent Cuke (L)  

Zucchini (L)   

 

# -- Some of the Tomatoes in this week's boxes come from CCOF certified organic Eatwell Farm in Dixon(Solano Co.) 

 

 

Items may be substituted without notice.



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www.terrafirmafarm.com
email:  csa@terrafirmafarm.com
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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
   

Last Wednesday we were thrilled to wake to the sound of steady raindrops that brought us almost half an inch of rain over four hours.  The first rain of fall is always welcome around here after our normally long, hot and dusty summer.  But summer of 2014 has essentially been in effect since January, so the dust was that much deeper and the cleansing effects of the rain, that much more noticeable.

California is in bad shape.  Sure, folks in the city and suburbs may still get water when they turn on the tap or the shower.  But out here in the country, things are getting desperate.  Terra Firma is lucky to get most of our water from a reservoir that is still fairly full.  But all around Winters, and throughout the Central Valley, wells are failing as water tables drop lower each week.

It's not just that it didn't rain much less winter.  It's also that it has been warm and dry now for most of 18 months, and our "wet season" last winter really only lasted four or five weeks.  The weather phenomena responsible -- a persistent ridge of high pressure over the eastern Pacific ocean -- appears to have gotten stuck in a feedback loop.  Warm, dry weather reinforces the high pressure, which in turn creates more warm, dry weather.  The ocean off the coast of California has also been affected, and is now at a record high temperature.  This further reinforces the drought. 

A few months back there was talk of a big El Nino coming to end the drought this winter.  Many meteorologists have reversed their predictions and are now predicting that the drought will continue.  Climate change appears to be playing a very dramatic role.  This year has been the warmest year in California since 1895.

At Terra Firma --perhaps ironically -- we still have plenty of water during the summer, when we irrigate the vast majority of our fields with water from Lake Berryessa.  The spigot for that water is shut off each year at some point in the fall.  But in twenty years, we haven't had to irrigate much -- or at all -- in the winter.  So the fact that the two wells that we use during that time are old has never been much of a concern to us.  Last year was the first time we had to run those wells all winter long.  After several months of pumping, both were producing less water.  One of them has now failed completely, as the water table dropped below the level of the pump.

Drilling a new well is an expensive and risky proposition.   But right now it's not even an option for us -- well drillers have an enormous backlog of work and waitlists are a year or longer.  So we have made some hard decisions and are limiting our planting to the amount of acres we can irrigate with the other pump.

Mostly though, we are doing what farmers have done for millenia, and what every other farmer in California is doing right now -- wishing, hoping and even praying for more than a few short weeks of wet weather this year.


Thanks,


Pablito
Farm Day October 25th

There's still time to get your tickets to our annual fall Farm Day, but don't wait too long.  The registration page is here.

Produce 101

Now that Kale has achieved "Trendiest Vegetable" status, I can take a certain amount of pride in announcing the start of Terra Firma's Fall/Winter kale season.

The kale in your boxes today is the curly green variety, which grows faster than the darker green "Dino" kale that we also plant.  Curly kale is most often used nowadays in marinated kale salad, but it can also be cooked in just about any recipe calling for kale.

Acorn Squash is a winter squash with sweet, delicate flesh and a scalloped shell that makes it easy to cut into watermelon-like slices before cooking.  It also lends itself to being cut in in half, stuffed with other veggies, and bake it.  Or, you can simply bake it and use it in your favorite winter squash soup or other recipe.  In these applications, however, it will have a thinner and more delicate texture than other squash.

Fuyu Persimmons are one of the fruits that signals the arrival of fall.  This is the earliest we have every started harvest.  Fuyus are eaten raw like apples, and have a sweet, mild flavor and delicate crunch.  They should stored at room temperature until eaten as refrigerating them will make them soft.  Unlike some persimmons, Fuyus are never bitter or acerbic.

This week marks the 5th full month of the 2014 Tomato season, making it our longest ever in twenty years.  This will probably be the last week that everyone sees tomatoes in their boxes, but with the hot, dry weather in the forecast, anything is possible. 

 
Recipe:  Acorn Squash Fajitas

Like Delicata squash, Acorn squash skin is edible when cooked this way.  It softens up but still gives a nice textural contrast to the creamy flesh.  Make sure to cut the squash slices thinly or they will take much longer to cook.

Preheat the oven to 400.

Cut an acorn squash in half and scoop out the seeds and pulp.  Slice the squash into half rounds following its natural lines but thinner.

Toss the squash slices with olive oil, salt and a dash of cayenne pepper.  Place in a single layer on a baking sheet or two. Roast until they are browned on one side, then flip them to brown the other.

While the squash is cooking, mix 3 T. lime juice with 1 finely minced clove of garlic and allow to sit for 10 minutes.  Then combine with 1/2 C. chopped cilantro leaves and 3 T. olive oil.

Transfer the hot squash slices into a large bowl and toss with the dressing.

Serve the squash with hot flour tortillas, diced tomatoes and yogurt or sour cream.



 
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