RECIPES
 

Directions:

1. Bring stock to a simmer in a medium saucepan.

2. Heat 2 tablespoons oil over medium heat in another saucepan. Cook onion, stirring frequently, until soft, 6 to 7 minutes. Add rice, cook, stirring, until edges are translucent, 2 to 3 minutes. Add wine; cook, stirring, just until evaporated.

3. Add 1/2 cup hot stock; cook, stirring, until almost absorbed. Continue adding 1/2 cup stock in this manner until liquid is creamy and rice is al dente, about 20 minutes total (you may not need to add all the stock). Add asparagus with the last addition of stock, and the peas about 1 minute before risotto is done.

4. Remove from heat; stir in lemon zest and juice, parsley, cheese, and remaining 2 tablespoons oil. Season with salt and pepper. Serve immediately with additional cheese and lemon zest.

Roasted Asparagus & Green Garlic

A great way to cook asparagus is a quick roast. Combine the asparagus with leeks or fresh green garlic. Slice the green garlic lengthwise into skinny ribbons. Arrange them on the bottom of the roasting dish. Sprinkle a bit of olive oil, salt and balsamic vinegar on them and bake them for 10 minutes at about 400 degrees. Then add the asparagus. The green fresh garlic takes a bit longer than the asparagus. You will probably only need about 15 minutes for the asparagus to be in the oven before it is done. During the cooking period take the dish out a few times and stir the asparagus and leeks around to coat them fully with the marinade.

COMMUNITY SUPPORTED AGRICULTURE

We invite you to be a member of our CSA. Community Supported Agriculture is more than a statement of support it's an amazing way to connect your palate with seasonal eating on a regular basis.


Where the food comes from?

People ask us all the time is our produce "organic" and while we are tempted to just say yes and let the organic definition tell the story we don't. We are not certified "organic" and to use the word as a casual expression would get us into trouble. We believe that our practice of stewardship goes beyond what is required under the "organic" label. We are committed to caring for the soil and the micro-organisms that so skillfully maintain fertility so that plants can thrive. And above all, we have a direct connection with our customers and invite you to come out to the fields on one of our farm tours.
(Starting in May every 2nd and 4th Saturday.)

Thank you to those pioneering farmers who worked for years, at first alone and then together, to stand firm in ensuring the adoption of strict regulations for what was to become a multi-billion dollar industry. Over the years since "organic" moved to a national standard some of those regs have been "watered" down to allow the larger industrial farms to get a piece of the dollar pie.

We love it that the farmers who were the originators of organic are the predominant producers of the food that we eat, we sell and we cook.

Those pioneering farmers are still doing what they have always done: adhering to their own high standards of organic and going beyond what is required. Full Belly Farm, Terra Firma, Coke Farms are three of the original pioneers that supply us with produce at times when our garden is not producing. They are advocates of a sustainable approach and even though they are certified organic their practices are what nurtures community: soil and people!

Those pioneers are inspiring the younger generation and we are proud also to complement our produce with those from up and coming organic farms like Tomatero in Watsonville.


JOIN OUR CSA
Enjoy seasonal produce and the insurance that what you eat comes from farms that practice diversity, stewardship and are pioneers of good health.