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SRJC Shone Farm CSA Newsletter             

                                                       July 30, 2014

garbonzo beans
Garbanzo Beans


Garbanzo Beans
Gold Rush Beans
Yukon Gold Potatoes
Fennel Bulb


Bye Adam!!!

Adam 7.2012

Student resident, Adam Blease,

 is leaving Shone Farm to be a harvest intern at Imagery Winery in Glen Ellen after taking viticulture courses here. Adam has worked at Shone Farm since September of 2011, and has been a student resident here since last June.  Student residents live at the farm and help feed and water all the animals on the weekends and evenings when the rest of the staff is gone.  Adam has gathered almost every single egg you've received in the CSA for the past year!


Similar to the crop cycles at the farm, we also have a farmer cycle.  After being with us for a few years, our student farmers graduate, get jobs, and move on, being replaced with new students, eager to learn.  While we are sad to see Adam go, we are happy to see him moving on and doing what he went to school for. 


We'll certainly miss Adam's cheerful disposition and willingness to tackle any project with a positive attitude.  In fact, when asked what he'll be glad to never do again here, he couldn't come up with a single thing - not even weeding and cleaning the barn!  Adam said that he would miss the sunrises over Bennet Mountain, the sunsets behind Black 

Mountain, and the peace and quiet of the farm the most.  

He also said that through working here, he's learned how to start a garden, animal husbandry, sustainable agriculture and what all goes into it.  It's good to know that he can still wear his dirty farm jeans at his new job - no suit and tie necessary!





Garbanzo beans

Just a reminder on what to do with garbanzo beans.

Shell the pods to reveal the beans.  Then eat them raw, steamed, boiled, sautéed, or roasted.  Add them to salads, stir fries, or eat lightly salted like an edamame appetizer. See the recipe below for sauteeing them.


Store:  Although garbanzo beans on the green take up a lot of room, they should be stored in the refrigerator.  They last for about 2 weeks.



Fennel is a perennial herb indigenous to the shores of the Mediterranean that now grows in many parts of the World.  In the wild, it can become an invasive species - I'm sure you've seen it growing all over Sonoma County.  Fennel belongs to the Umbellifereae family and is closely related to parsley, carrots, dill and coriander. When you look at the fronds or flowers it produces, you can see the relation.


Eating Fennel:  Fennel has a slight anise or licorice taste and is great raw in mixed green salads, potato salads, or coleslaw.  It compliments the flavors of apples and yogurt.

You can eat both the bulb and the fronds, but the bulb has the most flavor, with a refreshing taste and crunch that adds a nice twist to recipes.  


To prepare, simply wash, cut off and discard the very bottom tip of the fennel and dice the whole bulb, up to the green stem.  Add the fennel fronds for color and additional flavor to recipes as well.


Sweet Corn

Our sweet corn is called "vision" and it is a super-sweet variety.   Corn is one of the hardest crops to grow organically, from starting with non-pesticide, non- GMO seed, to combatting nasty pests like corn ear worm.  We have done our best to select the absolute best sweet corn for you, however please note that you might find an occasional corn ear worm.  They are generally in the tip of the corn, which is why you often see the tip cut off in stores.  To enable your corn to stay fresher and store longer, we have kept the ears intact.  If you do find a pest, simply cut off the bad part; the rest is fine to eat.


This week's corn is so sweet and fresh, it can be eaten raw, sliced off the cob with a sharp knife.  You can also steam it by placing the husked ears in a pot of boiling water.  Boil for about 3 - 5 minutes - corn cooks quickly.  Then slather with butter and salt and gnaw away!




This week's box screams to be put in a salad together. Fennel, apple & corn would go together well with lettuce.  Add the potatoes too, if you like, plus garbonzo beans, grilled chicken, or hard boiled eggs for protein, and you've got a quick and easy summer meal!  Check out these other salad recipes as well.


Apple Fennel Walnut Salad

A nice, light, and refreshing twist to salad!



1 bulb of fennel

2 apples

1 head of lettuce, rinsed & chopped

3 Tbsp. fresh lemon juice, divided

3 Tbsp. walnut oil

1/2 tsp. salt

1/3 cup walnuts



Whisk walnut oil, remaining lemon juice, and salt to combine.


Trim fennel, and cut the bulb in half lengthwise.  Slice it very thinly. Core the apples and slice them very thinly (you can also peel them if you like). In a large bowl, toss the fennel and apple with 1 tablespoon of the lemon juice.  Add the prepared lettuce. 


Toss with the dressing. Sprinkle walnuts on top, and serve immediately. 


Fennel Apple Slaw



½ head cabbage

1 - 2 apples

¼ fennel bulb

1/8 cup onion

1/3 cup Greek yogurt

1 Tbsp apple cider vinegar

1 Tbsp honey

¼ tsp salt

Dash cinnamon



Remove any outer leaves of the cabbage that look dirty or damaged.  Then cut in half and cut in half again.  Remove the tough core of 2 of the wedges.  Then dice the cabbage.  Dice the apples into larger chunks and finely dice the onion and fennel.


Combine the produce in a large bowl.  In a separate bowl, combine the yogurt, vinegar, honey, salt, and cinnamon.  Add the dressing to the slaw and thoroughly combine.  Add more yogurt, fennel, vinegar, honey, or spices to taste.


Fennel Potato Salad



About 1 1/2 lb potatoes, cut into potato salad sized chunks

4 hard-boiled eggs (optional)

1 medium bulb fennel, diced

1 - 2  apples, diced

¼ cup chopped onion



1 cup Greek Yogurt

2 tablespoons Dijon mustard

1 tablespoon chopped fresh chives

1 tablespoon white vinegar

½ teaspoon sugar

¼ teaspoon pepper

1/4 cup fennel fronds, chopped



Cook the diced potatoes in small amount of boiling water about 10 minutes or until tender; drain well. Meanwhile, cut eggs into eighths.


In large bowl, mix warm potatoes, eggs, fennel, apples, and onion. In small bowl, mix dressing ingredients. Spoon dressing over salad; toss gently. Cover; refrigerate 1 to 2 hours or until chilled. Serve by itself or over a mixed green salad.


Spicy Fresh Garbanzos



2 teaspoons olive oil

½ cup (or more) fresh garbanzo beans

Sprinkle of chili powder

Sprinkle of ground cumin

Sprinkle of salt



Heat oil in a small frying pan. Add shelled beans and stir-fry for 3-5 minutes, adding seasonings at the end of the time. Stir to mix everything well and coat the beans with the seasonings, and serve in a little bowl.


Use these spicy garbanzos to jazz up a salad or as a delicious appetizer.


Eat Good. Do Good.