Terra Firma Farm
In This Issue
This Week's Box
Proposition One: Yes
Recipe of the week
This Week's Box:

   

Baby Arugula (All)

Potatoes (All) 

Asian Pears (All) -- # 

Carrots (All)   

 (All)

Fuyu Persimmons (All)   

Green Cabbage (All)  

Broccoli (All) 

 

Red Russian Kale (M,L)  

Shishito Peppers (M,L)  

Green Beans (M,L) 

     

Leeks (L)  

Sweet Peppers (L)  


 

Items may be substituted without notice.



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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
   

The rainbow theme from my newsletter last week continued right through Farm Day on Saturday.  It was touch and go in the morning deciding whether or not to hold the event, especially since we hadn't selected a raindate.  But in the end, there was hardly any rain here and it was a beautiful day complete with a full double rainbow over the entire farm.



Thanks to everyone who came out and made it another amazing Farm Day.  We think our subscribers are wonderful and really enjoy the chance to meet and chat with you each year.  We're already looking forward to next year!

Pablito
Proposition One

Several subscribers approached me at Farm Day to ask my opinion on Proposition 1 -- the water bond on the November ballot -- and suggest I write about it in the newsletter.  So here goes.

Unless and until we pass a ballot measure limiting population growth in our state -- which I am neither endorsing nor suggesting -- California needs more water for humans and our enterprises, including agriculture.  There are several ways to get that water, but no single one of them is going to suffice.  And all of them are going to take lots of money.  Proposition 1 would provide money for conservation, efficiency, and new storage projects all over the state.

Surface water from dams and reservoirs provides 40-60% of the water used in California annually, depending on whether it is a wet  or dry year.  There are plenty of people who are 100% opposed to building new dams or reservoirs.  Many, if not most, of them, live in urban areas like San Francisco or Los Angeles that get 100% of their water from...wait for it...reservoirs. 

Southern California has built several new reservoirs in the last twenty years, but only one has been built in Northern California.  Meanwhile, the natural reservoir that is the Sierra snowpack is becoming less reliable each year that average temperatures continue to rise due to climate change.

Global Warming is the single biggest reason why we need to add more water storage.  More and more of the precipitation that falls on California will come in short, intense bursts.  When it is rain, it runs off.  In wet weather cycles, once existing reservoirs are full, that water simply washes away without even recharging the groundwater.  We are entering a climate where we will need to store more water for longer periods to avoid a water crisis like the one being caused by our current drought.

Some people talk about agriculture needing to use less water.  But on-farm conservation practices can only go so far, and have been implemented on millions of acres of farmland already.  Meanwhile, most water is delivered to farms and cities via 20th century conveyances owned and maintained by local water districts.  Old and inefficient, they need to be modernized and improved. 

An example:  The pipeline connecting San Francisco to Hetch Hetchy dam is known to be leaking hundreds of millions of gallons of water each year, but the SF Municipal Utility District doesn't have the money to replace it with a new one.  Similar situations exist with water districts all over the state in places that have far fewer people and far less money for new infrastructure.  These are exactly the types of problems that publicly funded bonds were created to solve.

Our state needs a reliable, modern, and adequate water supply for everyone: homeowners, businesses, and farmers.  It's an issue that everyone should be able to agree upon.  I urge you to vote yes on Prop. 1.



Next week -- Satsuma Mandarins


Beginning next week, you can look forward to a weekly dose of sweet and juicy citrus in your boxes for many months to come (weather permitting).  We have a bumper crop of mandarins as well as navel oranges this year and are looking forward to a long season.

Produce 101

Wondering where the Asian Pears have been?  Most years in the fall they are a pretty frequent item in your boxes.  This year, we had the lightest crop we've ever had -- about 20% of normal.  That's just three or four weeks worth total.  After this week, you will only get pears once or maybe twice more before they are gone.

Shishito Peppers are making an encore appearance today.  We had thought they were done for the season, but after taking several week vacation, they put out a big late flush of fruit.  In case you missed them the last time, these are traditionally used in Japanese and Spanish cuisine as appetizers, fried until they blister in hot oil and soil.  The majority are mild, but there is an occasional hot and spicy one in each batch so if you are sensitive take care with them.

 
Recipe:  Fall Vegetable Nobu

This recipe combines raw and sauteed vegetables and ties them together with a delicious sauce.  You can eat it as a salad or serve over rice or soba noodles.

In a bowl, mix together 1/2 C. soy sauce, the juice of 2 limes, 2 T. grated or minced fresh ginger, 2 T. sesame oil, and 2 t. warm honey.  Whisk to combine and let sit for 10 minutes.

Heat 1 T. olive oil in a skillet.  When it is hot, toss in 2 C. shishito peppers and sprinkle with salt.  Using a tongs, cook until the peppers are blistered on 2 sides.  Remove peppers as they cook.  When they cool, remove the stems and cut them in halves.

Clean 1 leek and cut into thin julienne strips about 2 inches long.  Saute them in the same pan as the peppers over medium heat until they soften, adding water if necessary to keep them from sticking.

Mince 2 cloves of garlic.

Trim green beans to make 2 C. and cut them in half.  Cut broccoli into florets to make 1 C.   Stir fry the beans and broccoli in 2 T. safflower oil on high heat until they turn bright green and tender but not soft.  Add the cooked leeks and the garlic and stir fry for another minute.  Throw in the peppers then pour the sauce over the vegetables and toss until they are all coated.

Cut a head of cabbage in half across it's "equator", then shred one half of the cabbage as finely as possible.  Toss the cabbage with the other vegetables.

 
Searchable TFF Recipe Archive

Don't like the sound of this week's recipe?  Looking for a recipe from a year ago or longer? Or maybe you want to see all the TFF recipes using a certain item or items?  Check out our searchable recipe archive at the bottom left corner of the homepage.