Weekly Newsletter 4

Week of July 21-28, 2013

This week is officially the halfway point of the session.  As August approaches we are on the verge of so many wonderful things here on the farm as all the Summer crops mature.  This week your boxes each contain some of the first of the bean harvest, and also a new kind of plum.  Apples and tomatoes are not far off!

The newsletters will be featuring mini interviews with each of our farmhands over the next couple weeks.  We hope that being able to put names to faces and getting a little background about the wonderful people that are helping to grow your food will strengthen your connection to the farm and be interesting as well. I definitely enjoyed reading their answers and really felt that each of their personalities shone through their responses.

LEMON CUCUMBER SALAD with SOUR CREAM SESAME VINAIGRETTE

These delicious little round, yellow cukes are the sweetest, crispiest best cucumbers you will ever have! The skins are never bitter so don’t bother to peel them.  They are so refreshing – I love eating them just like an apple! They are great sliced in salads, and here is another great way to prepare them.

•Slice lemon cucumbers to thickness of your choice.  Wedges would work too  

•Put into a shallow bowl and cover with seasoned rice vinegar and/or apple cider vinegar.  Drizzle with sesame oil, sprinkle with sesame seeds and put in fridge for at least ½ hour 

•Remove from fridge.   In another bowl put a generous dollop of sour cream.  Mix in some of the vinegar from cucumber bowl a little bit at a time until you get a creamy dressing. 

•Transfer cukes into the dressing bowl and mix to combine.

•Salt and pepper generously and enjoy!

Pesto is a summertime staple for us.  After a long day sometimes the last thing I want to think about is cooking, especially in the summer when it is hot out.  One of the quickest, easiest and most delicious solutions is a batch of pesto! Mix into hot pasta, throw in some diced squash, cherry tomatoes or maybe some chicken, serve with a simple salad and you’re good to go! Of course it is also wonderful to make an extra batch and freeze, just be sure to leave headspace in the jar since it expands.

2 cups firmly packed basil (biggest stems removed)                    

3-4 garlic cloves

½ cup good olive oil           

¼ cup pine nuts                            

¾ cup fresh grated parmesan cheese        

salt to taste

Put all ingredients in a food processor and whirl until smooth. 

 

Celine Cohen (intern, farmhand, deliveries and restaurant sales)

How did you end up working for Casalegno Family Farm?  I began as an intern at UCSC.  The following summer, my boyfriend and I leased out the flower garden (on the farm) to try our own hand at farming. 

When/why did you become interested in sustainable agriculture, food systems and farming in general? I was studying environmental and economic issues at UCSC when I discovered agriculture and gardening through a summer spent in Elkhorn Slough on 5 acres of rented land. After graduating with a degree in environmental studies, emphasizing in agriculture, I have been pursuing this interest through various projects on Casalegno family farm, and various jobs contributing to our local food system. 

What are a few of your aspirations or goals over the next couple of years? To have a rented piece of land in Prunedale to farm, as well as receive my Real Estate License. I am also enjoying learning about the restaurant business, and am interested to see where that will take me in the meantime. 

What are you passionate about?  Food and resources.  How we get them, where it comes from and who is affected in the process. 

What is your favorite crop to harvest or grow or eat on the farm?  Flowers - but I don't recommend eating most of them. 

What is your favorite farm task or your favorite element of working on the farm?  Everything.  A wonderful aspect of this farm is that there is always something different to do and opportunities to learn. 

If you were to grow a fruit or vegetable what would you grow and why?   Apples.  They’re delicious and versatile, and fun to grow.  But flowers and CSA boxes to start.  Flowers are fun to grow and beautiful, and CSA boxes have a creative aspect to the distribution process, as well as a cherished connection to your surrounding community.

What is the last book you read?   Now is the Hour by Tom Spanbauer    What are some of your interests or hobbies?   surfing, running, yoga.....

 

Max Simon (intern, farmhand, farm carpentry and metal work)

How did you end up working for Casalegno Family Farm?  Like most of these other bums, they found me on the street and don’t pay me anything. I am doing an environmental studies internship through UCSC.

When/why did you become interested in sustainable agriculture, food systems and farming in general?  My freshman year at UCSC I took a class where we discussed sustainable agriculture. From there I began gardening and….

What are you studying (or doing in general) and where do you hope it will take you?  Biology, Environmental Studies and Welding, I hope to farm one day.

What are a few of your aspirations or goals over the next couple of years?  Graduate College. Start a farm. Convince my girlfriend to marry me.

What are you passionate about?  I like to build and make thing. Also grow things.

What is your favorite crop to harvest or grow or eat?  Green Dent Corn. Grows like mad, and makes killer corn bread. You ever seen green corn bread? Didn’t think so.

What is your favorite farm task or your favorite element of working on the farm?  Weeding! Just kidding. I like to weld and use power tools. Anything that has to do with tools or making alcohol (includes brewing or growing fermentable crops).

 If you were a fruit or vegetable what would you be and why?  Although not a fruit or vegetable, id definitely be a Tulip because they are my girlfriends favorite. She would do anything for me if I were a Tulip.

What is the last book you read?  Joel Salatin: Pastured Poultry Profits

What are some of your interests or hobbies?  Welding, Gardening, Beekeeping, brewing beer, Carpentry.

PICKLES GALORE

 PICKLING CUCUMBERS are here!

We are harvesting tons of beautiful fresh little cukes that are just perfect for your pickling endeavors!

Contact us to place your order today!

Grandma's COUNTERTOP PICKLES

This recipe is for 1 quart of pickles.  It is really easy to multiply it to make more.  The amount of cucumbers depends on the size - around 8-10 medium sized for 1 quart, more if they are smaller, fewer if they are bigger.  If you want to make more in a larger crock or jar but are not sure how to adjust the recipe just measure how much water the container holds.  This will determine how much brine to make, which gives you an idea of how many cucumbers you will need. 

WHAT YOU NEED:

• 8-10 medium sized pickling cucumbers, washed and lightly scrubbed to remove spines.

• 1 clean quart jar or crock with lid       • 1/8 cup pickling (rock) salt         • 1/4 cup white vinegar

• 4-6 garlic cloves, peeled                    • 2 fat slices of onion                     • 2 dill flowers        

• 2 grape leaves                                   • 1 hot pepper (if desired)             • 1 tsp pickling spices

1. In bottom of jar, place 2-3 cloves of garlic, 1 onion slice, 1 dill flower, 1 grape leaf and 1/2 of the hot pepper if desired.  

2. Fill jar with cucumbers, standing them up to get as many in the jar as possible.

3. Then add another 2-3 cloves garlic, 1 onion slice, 1 dill flower, 1 grape leaf and the other 1/2 of the hot pepper on top.  Sprinkle the pickling spices over everything.

4. To make brine, bring 1 quart water, the rock salt and vinegar to a boil.

5. Pour brine into jar over cucumbers.

6.  Cover loosely and let sit on your counter or in your pantry for 10 days to 2 weeks.  Occasionally check pickles and push back into brine.  When pickled to your liking (more sour and less salty) Cover tightly and put into fridge.  Good for up to 2 months.

Weekly Newsletter 3

Week of July 14-20, 2013

We are so blessed to live and grow in this amazing temperate area that enjoys coastal influences yet is also sheltered and sunny.   Mother Nature is kind to us and we rarely have to endure her extremes, but just like all things in life, the farm has its share of triumphs and tribulations.  Most years there is a balance of scarcity and abundance thank goodness! This year crops look good all around.  We did lose some of our bean crops to a deer invasion early in the season, which is very unfortunate.  In the peak of bean harvest we usually pick several 5 gallon buckets every other day and it can be a little overwhelming! They will be a little later and a little lighter this year, but don’t worry; there will be plenty for our members.  While we may not be overrun with beans it may be a good thing since the tomato crop looks to be epic! The first of the cherry tomatoes and even a few early girls were harvested this last week and the plants look really good.  We brought an amazing load of pickling cucumbers to Felton farmers market this week – it makes me so happy to talk to the many people that are enthusiastically ordering 20 lbs or more for their home pickling ventures! Of course they are great sliced in salads as well!

Grandma's COUNTERTOP PICKLES

This recipe is for 1 quart of pickles.  They are not canned, but eaten fresh so these pickles are totally foolproof, safe and simple to make.  It is really easy to multiply it to make multiple quart jars.  The amount of cucumbers depends on the size - around 8-10 medium sized for 1 quart, more if they are smaller, fewer if they are bigger.  If you want to make more in a larger crock or jar but are not sure how to adjust the recipe just measure how much water the container holds.  This will determine how much brine to make, which gives you an idea of how many cucumbers you will need. 

WHAT YOU NEED:

• 8-10 medium sized pickling cucumbers, washed and lightly scrubbed to remove spines.    

• 1 clean quart jar or crock with lid      

• 1/8 cup pickling (rock) salt          

 • 1/4 cup white vinegar

• 4 garlic cloves, peeled  

 •2 fat slices of onion             

•2 dill flowers        

• 2 grape leaves   

• 1 small hot pepper (if desired)   

 • 1 tsp pickling spices

1. In bottom of jar, place 2 cloves of garlic, 1 onion slice, 1 dill flower, 1 grape leaf and 1/2 of the hot pepper if desired.  

2. Fill jar with cucumbers, standing them up to get as many in the jar as possible.

3. Then add another 2 cloves garlic, 1 onion slice, 1 dill flower, 1 grape leaf and the other 1/2 of the hot pepper on top.  Sprinkle the pickling spices over everything.

 

4. To make brine, bring 1 quart water, the rock salt and vinegar to a boil.

5. Pour brine into jar over cucumbers.

6.  Cover loosely and let sit on your counter or in your pantry for 10 days to 2 weeks.  Occasionally check pickles and push back into brine.  When pickled to your liking (they will get more sour and less salty over time) Cover tightly and put into fridge.  Good for up to 2 months.

Sliced Zucchini and Roasted Pepper Bake

2 large zucchini, sliced lengthwise into long flat 1/2 “ strips

½ jar of roasted red peppers

2 cloves garlic

1-2 handfuls shredded mozzarella

1 –2 handfuls Italian breadcrumbs

1.      Sauté zucchini strips in olive oil and garlic – add a bit of water to the pan and cover to let cook until tender.  I did this in 2 batches.

2.      Lay zucchini into an 8x8 baking dish, layer with peppers, add another layer of zucchini and peppers then top with mozzarella and finish with breadcrumbs.

3.      Bake at 375° until top is lightly browned and cheese is melted.

our Italian heirloom Romanesco Zucchini is great for both these recipes!

                      

 

Zucchini Basil and Orzo Salad      

 

·          Coarse salt and ground pepper

·         1 cup orzo

·         Olive oil

·         2 medium zucchini, quartered lengthwise and thinly sliced

·         4 garlic cloves, minced or pressed

·         1/2 cup fresh basil leaves, torn

·         1 to 2 tablespoons white-wine vinegar

Directions

1.     In a medium pot of boiling salted water, cook orzo until al dente, according to package instructions. Drain well. Rinse with cold water to cool completely.  Put into large bowl and drizzle with about a teaspoon olive oil, mix to coat.

2.     In a large skillet, heat 1 tablespoon oil over medium. Add zucchini and garlic; season with salt and pepper. Cook, tossing occasionally, until tender, 4 to 6 minutes.

3.      Add zucchini mixture, basil, vinegar, and remaining teaspoon oil to bowl of orzo. Season with salt and pepper if needed; toss to combine.

 

 

Enjoy your week!!!

 

~Casalegno Family Farm and Crew

Weekly Newsletter 2

July 7-13, 2013

Yesterday we received an order of chicks in a box of fluffy peeping cuteness.  These guys (gals?) are not chickens, though right now we also do have a brooder full of month old baby chickens.  We decided to raise some Thanksgiving birds this year, so this flock is a mix of Chocolate, Bourbon and Standard Bronze turkeys.  Part of our feelings about the future of the food system in this country have led us to believe that if we want to eat meat we have to raise it ourselves, not just for our own health but for the health of the land as well.  Fully integrating poultry on our small farm by incorporating them in with pasture rotation is a very beneficial practice and has been a goal for us for a while.  This year we have made a huge step in that direction with a lot of help from our awesome intern Max.  He built us an amazing mobile chicken coop! Combined with our purchase of solar powered electric fencing we are now set up to safely raise our chickens on pasture, giving them the best diet and life possible.  In turn they eat bugs, fertilize the soil and produce eggs and meat that are raised humanely and in harmony with the land.

 

Squash Casserole

·                     ½  pound yellow squash, sliced

·                     ½  pound zucchini, sliced

·                      ¼  onion, diced

·                     2 cloves garlic, minced or pressed

·                     ½  cup shredded Cheddar cheese

·                     ¼  cup flour, ¼ tsp baking powder and ¼ tsp salt mixed or ¼ cup biscuit baking mix (such as Bisquick®)

·                     ¼  cup butter, melted

·                     1 egg

·                     1 tsp white sugar

·                     ½ teaspoon salt

·                     ½ -1 cup Italian bread crumbs or crushed seasoned croutons

Directions

1.                  Preheat oven to 325 degrees F (165 degrees C).

2.                  Saute squash, zucchini, and onion in large skillet with olive oil and a little water – reduce heat, cover and cook vegetables until tender, about 1o minutes. Drain and transfer vegetables to a large bowl.

3.                  Mix Cheddar cheese, flour mix (or bisquick), butter, eggs, sugar, and salt with the cooked vegetables using a large spoon; stir gently but well. Fold enough breadcrumbs into the mixture until the liquid has been absorbed. Pour mixture into a 1 quart casserole dish; top with more bread crumbs.

4.                  Bake in the preheated oven until topping is lightly browned and cheese is melted, 30 minutes.

Grated Beet, Carrot, Cucumber, and Onion Salad

with Apple Cider Vinaigrette and Toasted Sesame Seeds

INGREDIENTS
Salad:
3-4 beets, scrubbed and grated
3-4 carrots, peeled and grated
1 cucumber; ends removed, peeled, and grated
1/4 onion, peeled and minced
2 tablespoons toasted sesame seeds
Vinaigrette:
1/2 cup olive oil
1/4 cup sesame oil
3 tablespoons apple cider vinegar
1 clove garlic
2 teaspoons honey
1/2 teaspoon salt
PREPARATION
Grate all vegetables, mince the onion and toss together in a medium-sized bowl. Prepare vinaigrette. When you are ready to serve the salad, dress it with desired amount of vinaigrette, and season with salt and pepper. Serve on salad plates, topped with toasted sesame seeds.

Parmesan Kale Chips

2 cups Kale ripped into bite size pieces
1 tbsp olive oil

Pinch of salt
Pinch of fresh ground pepper
3 tbsp Parmesan Cheese

Break up the Kale into bite size chunks. Place on a cookie sheet with olive oil drizzled over the top. Sprinkle with salt and fresh ground pepper to taste. Top with Parmesan Cheese and bake at 350 for 15 min or so.

              Enjoy!

             ~ the Casalegno Family Farm crew

Weekly Newsletter 1

We always hear it said that the only constant thing in life is change, and while I believe this to be true I find that change on the farm brings a certain familiarity with it as each season passes.  We find ourselves here again at the beginning of our harvest season with the same feelings of excitement at the offerings from the field and happiness in the work that we are doing.  It most definitely is the most anticipated time of year and we hope you have been looking forward to it as much as we have!

There have been wonderful new additions to the farm since last season, both in our team members as well as innovations to our poultry system and field labor techniques.  I am looking forward to sharing all of our news with you in the weeks to come!.

 

Honey Glazed Roasted Carrots and Beets

Ingredients

3 beets, tops and root ends trimmed

4 carrots, peeled and cut into 1-inch chunks

Olive oil, salt and pepper

3 tablespoons balsamic vinegar

2 tablespoons honey or maple syrup

1. Wrap the beets in foil and roast them in the oven at 350°F for 1 1/2 hours or until tender (time will depend on size of beets). Set them aside until cool enough to handle.

2. Meanwhile, peel and chop the carrots and toss with a drizzle of oil in a baking pan. Sprinkle lightly with salt and pepper and roast for about 20 minutes, turning once or twice, until soft and carrots start to turn golden.

3. Combine the balsamic vinegar and honey in a large skillet, add the carrots to the skillet along with any oil that has accumulated in the bottom of the pan.

4. When the beets are cool enough to handle, peel them with your fingers. Slice beets into wedges and place in skillet with carrots.

5. Heat vegetables over medium-high heat and cook until the glaze bubbles and thickens, coating the carrots and beets with a sticky glaze. Serve immediately, or cool and serve over a salad.

 

 Roasted Garlic

Of all the wonderful gifts of nourishment Mother Earth gives to us, I would have to say that for me garlic is probably the most essential.  Few meals are complete with out this delicious pungent bulb, and our immune systems all thank us for the healthy boost it gives.  Besides adding into our daily cooking there is another amazing way to use garlic: roasting.  Just smothering it in olive oil, wrapping it up and throwing it in the oven transforms it into another substance entirely – mellow, buttery and spreadable!

·   Preheat oven to 350 degrees.

·   Wipe clean garlic heads without damaging skins too much

·   Drizzle generously with good olive oil.  You can cut the top 1/4 of the heads off if you wish - the cloves will be more saturated with the oils, and a little easier to squeeze out if you do.  Otherwise it will be a bit firmer and less oily, but still delicious.

·   Wrap well with tin foil.

·   Place directly in oven, cook for about 25-35 minutes, or until there is some give when gently squeezed with an oven mitt.

·   Enjoy spread on good fresh bread with a sprinkling of sea salt, mashed in with potatoes, as a pizza topping or mixed with sour cream, salt and herbs for a delicious dip!

Although considered a “Japanese plum” the Santa Rosa actually originated in China, where plums date back to 479 B.C. They were prominent in the writings and songs of Confucius before being brought to Japan in the 1600s. The cultivation of plums became very popular in Japan, and the fruit was an important part of the culture. In the late 1800s, Japanese plums were introduced in the United States. The Santa Rosa plum cultivar became a big favorite when it was introduced in 1906 after being developed by Luther Burbank, in his Santa Rosa, California research garden.  The Santa Rosa is still the gold standard plum for farmers markets and home growers. They remain an old-time favorite with juicy sweet/tart flesh perfect for eating off the tree or for canning and baking.  Still one of the most widely grown plums, this fragrant, superior quality, heirloom is one of the prides of our orchards!

Zucchini Parmesan

·                                 1 teaspoon minced garlic

·                                 1 tablespoon olive oil

·                                 4 medium zucchini, cut into 1/4-inch slices

·                                 1 can (14-1/2 ounces) Italian diced tomatoes, undrained, or 2 chopped tomatoes w/juices

·                                 1 teaspoon seasoned salt

·                                 1/4 teaspoon pepper

·                                 1/4 cup grated Parmesan cheese

·                                 In a large skillet, saute garlic in oil. Add zucchini; cook and stir for 4-5 minutes or until crisp-tender.

·                                 Stir in the tomatoes, seasoned salt and pepper. Simmer, uncovered, for 9-10 minutes or until liquid is absorbed and mixture is heated through. Sprinkle with Parmesan cheese. Serve with a slotted spoon. 

Enjoy!

~ the Casalegno Family Farm crew