Terra Firma Farm
In This Issue
This Week's Box
On the Farm and In the Boxes
Recipe of the week
This Week's Box:

   

Salad Mix (All)

Carrots (All)   

Apples (All) -- % 

Satsuma Mandarins (All)   

Butternut Squash(All)

Broccoli (all)   

 

Red Russian Kale (M,L)  

Leeks (M,L) 

 

Potatoes (L)

Baby Spinach (L)    

 

      

% -- Apples come from CCOF Certified Organic Cuyama Valley Ranches in Cuyama, California. 

 

Items may be substituted without notice.



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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
   

In a few days, the President of the United States will perform the silly annual ritual of pardoning a single turkey as part of our nation's celebration of Thanksgiving.  But last week, he issued a pardon of sorts that will a real impact on millions of people living in our country:  undocumented aliens, aka "illegal immigrants".

I suppose White House advisers considered, and then discarded, the idea of announcing the President's action on Thanksgiving itself.  But the timing seemed to me hard to miss, just one week before our national celebration of the harvest.

After all, a large percentage of the people who work every day to produce the food grown in the U.S. are undocumented immigrants.  They perform specialized and difficult tasks in a challenging workplace, requiring skills and knowledge that most Americans do not possess.   And they are rarely celebrated.  But their work is critical to our nation's health and security.

It is one thing for a society to consider farm labor to be unskilled and worthy of low pay, as is so sadly true in much of the world.  It is another thing completely to reward the people who feed you by jailing them and sending them away, against their will.  That borders on self-destructive behavior.

Every politician in the U.S. knows that our food supply depends on workers who are not legal citizens.  I have spoken privately with elected officials who agree in private that the most recent push to expel them borders on insanity.  But they won't say it in public.  Our leaders are terrified of the immigration issue.

The problem with democracy is that most politicians need to be re-elected every few years.  And a sizable majority of U.S. voters appear to care more about punishing "illegal immigrants" than they do about eating.

Presidents in their second term, ineligible for re-election, are in a unique position to protect us from biting off the hands that feed us.  President Obama's actions last week mirror those of Presidents Reagan and George Bush, but the precedent goes back even further.

In recent years, law abiding but undocumented people in the U.S. have driven to work every day wondering if they would see their kids that night, or if a misdemeanor traffic ticket would lead to their deportation.  I for one am thrilled that so many productive and valuable people will be brought out into the light of day to participate in our society without fear. 

And I can't think of a better time of year for it to happen than Thanksgiving.

Have a great holiday,


Pablito
Thanksgiving Delivery Schedule

 No, it's not Wednesday.  You are getting the newsletter today because we have rearranged the delivery schedule. 

If you normally pick up your box on Thursday or Friday, you need to go to your drop site today.

Wednesday Boxes
will be delivered at their normal day and time (with the exception of a few drop sites that are making special arrangements -- subscribers at those sites will be contacted directly).


In the Boxes
 
Butternut Squash might not have a fancy name or colorful stripes like some other squashes.  But it does have lots of other things going for it.  It has a smooth skin that is easy to peel, whether before or after cooking.  Like all other winter squash, it has a seed cavity, but a large part of the squash is solid edible flesh.

Butternut is both creamy and moist, which makes it a great all-purpose squash for anything from soup to pie.  And while I'm on the subject, if you love "pumpkin" pie, you will find that Butternut makes a superior one that probably won't need as much sugar as your recipe calls for due to its higher sugar content than a standard Sugar Pie Pumpkin.

The simplest way to cook your Butternut is simply to cut it in half lengthwise and bake it face down, on a cookie sheet, until tender and bubbling.  At this point, you can just eat part or all of it as it is.  Or you can scoop it out and into a bubbling broth to make a creamy and rich soup.  Leftovers can go into a plastic container in the fridge for use up to 5 days later.

I'm not going to claim that pumpkin pie is health food, but without the added sugar, butternut squash is a nutritional powerhouse.  Like all orange veggies, it is loaded with Vitamin A.  But despite its sweetness, it is relatively low in carbohydrates -- like all winter squash.  So feel free to indulge.

 
Recipe:  Afghan-Style Butternut with Yogurt Sauce

This filling, healthy vegetarian main course is always made with eggplant, but butternut fills in easily.

Cut the long part of 1 butternut squash off and peel it with a vegetable peeler.  Cut into half inch thick rounds.  If the rounds are very large, cut them in half.

Arrange the squash in a single layer in a large baking dish oiled with olive oil.  Sprinkle with salt.  Bake at 375 degrees.  Flip the squash slices once when the bottom browns.

Meanwhile, clean and dice 1 leek.  Saute in 2 T. olive oil over low heat until tender, then 1 T. each turmeric powder and ginger powder, and 1/4 t. cayenne pepper.  Saute for 2-3 minutes, then add 12 oz. diced canned tomatoes and then cook another 5 minutes.  Season with salt and black pepper.

When the squash is browned on both sides, pour the sauce over it and cook for another 10 minutes.

In a bowl, combine 2 C. plain greek or other thick yogurt with 2 minced cloves of garlic.

This dish is traditionally served with the squash and tomato sauce served over the yogurt.  However, for holiday purposes you can drizzle it over the squash in the baking dish after it has cooled down a bit and just before serving.

 
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.