Weekly Newsletter 1

July 8-14, 2012

Hello members, and welcome! Thank you all for joining us - again- or for the first time.  The weather has been pretty near perfect, plants are strong, fruit crops look good and we are ready for a fantastic harvest! It is hard to believe that we are just getting CSA started and July is already halfway over.  Every summer I tend to look back on our farm’s achievements of times past.  This previous year was full of big changes for us, on the farm as well as personally.  We wrapped up last season feeling that despite the horrible weather it was overall a pretty good year. Thanks to a strong team that really supported us while we were so busy building our house we had an awesome early CSA start, a diverse harvest with some new crops and great success with our apple pressing and hard cider classes last autumn.  This winter and early spring however, were a little less productive than the year before for a couple reasons. Our beloved lead worker had to take some time off for health reasons and things just have not been the same without her.  She is doing well though and we are optimistic that she will be back soon.  We also took it easy on the farm during the cool weather in anticipation of the arrival of another monumental change for us – the birth of our second son! Creedance Wayne Kotila was born on May 25.  The more mellow winter allowed us to focus on crop planning and management and as always, dreams for the future. In February I attended the well-known Eco-Farm conference for the first, but definitely not the last time.  Three days of seminars on topics ranging from “food deserts” to small farm financial management left me inspired and reconnected to my passion.  This farm is so much more than just a business to us.  It is our home, our contribution to our community, our gateway to self-sufficiency and the legacy we hope to leave our sons.  Thank you so much for allowing us to share it with you and your family!

This weeks full share box:

Santa Rosa Plums

Kale (Red Russian or Lacinato)

Beets

Summer Squash and Zucchini

Onions

Oranges

Meyer Lemons

Red Italian Garlic

Romaine Lettuce

Cucumbers

Basil

Radishes

Santa Rosa Plums

For a few precious weeks in July we get to enjoy these amazing little stone fruits.  They are sweet and tangy, and so juicy you have to stand over the sink to eat them! I dream of them all year! Santa Rosa plum trees are found in peoples backyards all over the county, especially in older homes.  They were developed by Luther Burbank in Santa Rosa in the late 1800s and are still one of the most popular varieties.  Last week we used some imperfect fruit to make freezer jam.  It is actually really easy and pretty quick to make.  If you love them like I do and are interested in making some jam in order to enjoy the flavor in the middle of winter we are happy to sell you “jam fruit” at a great price. 

 

Santa Rosa Plum FREEZER JAM

What you need:

7 – 1 cup containers with lids • 4 cups finely chopped plums • 2 tb fresh lemon juice • 3 cups sugar • 1 cup water • 1 box “Sure Jell” pectin.

1. Wash and rinse containers and lids.  1-2 cup plastic containers with tight fitting lids or pint jars work well.

2. Wash plums, remove pit (an apple corer worked great!) DO NOT PEEL! Chop finely or pulse in food processor to desired texture.  It should not be completely pureed but have nice bits of fruit in it.

3. Measure EXACT amount of fruit into bowl and mix in lemon juice.

4. Measure EXACT amount of sugar into large saucepan and mix in “Sure Jell”

5. Stir in 1 cup water, bring to a boil on medium high heat STIRRING CONSTANTLY.  Boil and stir 1 minute, remove from heat.

6. QUICKLY stir fruit into hot pectin/sugar mixture, stir 1 minute.

7. Pour into prepared containers, leaving ½ inch headspace. Cover.

8. Let stand at room temp 24 hours, until set.  Refrigerate up to 3 weeks, freeze up to 1 year.

Beet, Cucumber, and Onion Salad with Dijon-Honey Dressing

·         3-4 medium beets, trimmed

·         3 medium cucumbers, cut into 1/4-inch-thick rounds

·         ¼ small red onion, halved lengthwise, thinly sliced

DRESSING

·         4 teaspoons honey

·         4 teaspoons apple cider vinegar

·         1 1/2 teaspoons Dijon mustard

·         1/3 cup oil 

Preheat oven to 400°F. Wrap each beet in foil, enclosing completely. Place on rack in oven and bake until beets are tender when pierced with fork, about 1 hour 30 minutes. Cool in foil. Peel beets, then cut each into 6 slices.   Arrange beets, slightly overlapping, on half of large platter. Arrange cucumber slices on other half. Scatter onion in center. (Can be made 4 hours ahead; chill.) Whisk honey, vinegar, and mustard in small bowl to blend. Gradually whisk in oil. Season with salt and pepper. Drizzle over vegetables

 

 ZUCCHINI FRITTERS

Easy and filling! Kids love them! Serve with pesto aioli or lemon garlic aioli.

1 large zucchini, grated         

1/2 cup oil

1 small onion, chopped      
 

2 cloves garlic, minced or pressed               

1/2 cup cheddar cheese       

1 teaspoon baking powder

1 cup milk              

2 cups flour

Mix all ingredients together.  Batter will be thick!  Heat 1” vegetable oil in a large deep skillet over medium heat.  Drop small spoonfuls into hot oil and flatten slightly with spatula.  Cook until golden brown and centers appear dry, then turn.  Cook on the other side until golden brown, drain on paper towels.   

TO MAKE AIOLI: Mix mayonnaise with pesto or fresh lemon juice and minced garlic until you get the flavor you like. Add any other chopped herbs or seasoning you want!