Nov
17
0

Happenings on the farm!

Laguna Farm Newsletter

Laguna Farm News and Recipes

Thank you for supporting local agriculture!
November 15, 2016
Dear Members,
Important 
Thanksgiving news:
     As always, we will be closed on Thanksgiving (Thursday November 24th ).  We will make and deliver the Tuesday boxes on Tuesday and the Thursday boxes on Wednesday. This way we will all be able to make our feast and take the day off too!  If you have any questions about our holiday schedule, reach out!  We will be happy to explain the schedule change.
     On Tuesday and Wednesday from 1:00 to 7:00 we will open our barn doors to the public to shop for a local holiday.  If your friends or family are interested in checking Laguna Farm out, feel free to send them over.  We will have a fully stocked store for their Thanksgiving dinner.
Eat well,
Jennifer Branham-Burns
Produce Box:  
Salad Mix, beets, leeks, sweet peppers, cauliflower or potatoes, garlic and butternut squash.

 

All winter squash can be roasted. In my opinion, roasted butternut squash is the best.  Follow this recipe that I adapted from All Recipes and enjoy! Preheat oven to 400 degrees F

Peel butternut with a potato peeler and cut in half at the center.  Use the cut edges as a base and cut each half down the length. Scoop out the seeds and cut into bite-sized cubes.

Toss butternut squash with olive oil and garlic in a large bowl. I like to use rosemary olive oil. Season with salt and black pepper. Arrange coated squash on a baking sheet.

Roast in the preheated oven until squash is tender and lightly browned, 25 to 30 minutes.

CSA trades and exchanges:  If you pick your produce up at the farm, you will see an exchange basket.  This basket is for you to swap produce on the exchange list.  Please limit your exchanges to what is available in the basket, and pay for the items you take out of the store. This way we ensure there is enough diverse produce in the store for everyone.  Thanks!
Juice Boxes
Carrots, beets, chard, cucumber, apples, celery, oranges, lemon.
Carrot_ orange_ apple_
So often, I find myself going back to those familiar juices that enjoyed when I first started juicing 20 years ago.  Carrot, apple and orange in any amount makes the perfect juice and it has really stood the test of time.  In fact, when I try to encourage people to try juicing vegetables, this sweet, fruit rich combination is a great place to start. From here, you can expand into adding celery, beets, ginger or a squeeze of lemon.  Whatever you choose, the base of carrot, orange and apple is a great starting point.
Seven ideas for carrot, apple and orange juice:
1. Carrot, apple, orange warmed with a cinnamon stick.
2. Carrot, apple, orange with one beet root.
3. Carrot, apple, orange with a squeeze of lemon.
4. Carrot, apple, orange with ginger.
5. Carrot, apple, orange as a base of a smoothie blended with frozen berries and banana.
6. Carrot, apple, orange with celery and cucumber juice over ice.
Laguna Farm  | (707) 823-0823 | jennifer@lagunafarm.com | www.lagunafarm.com

 

Nov
11
0

Happenings on the farm!

Laguna Farm Newsletter





Thank you for supporting local agriculture!
November 8, 2016 
Dear Members,

One by one, people are walking into the barn stunned over the results from last night’s election. After several great conversations, I come away with the resolve to continue to work to strengthen our local community. I honestly feel that our national climate can inspire our local resilience. In times of uncertainty, we come together. Support one another. Build upon the good and thrive. 

 

Over the next two months, Laguna Farm is seeking to expand our CSA. Our numbers are lower than what we can accommodate and our financial stability requires that we up our CSA membership. I have great hope that we can get our numbers back up to the point where we can feel more secure in our farm’s future. Please know that I will be reaching out to you to ask your support in this quest. Together we can build a sustainable local food community that will continue to feed our belly, heart, and soul.


Thanksgiving News:

As always, we will be closed on Thanksgiving (Thursday, November 24th ). We will make and deliver the Tuesday boxes on Tuesday and the Thursday boxes on Wednesday. This way we will all be able to make our feast and take the day off too! If you have any questions about our holiday schedule, reach out! We will be happy to explain the schedule change.

Produce boxes will likely contain salad, potatoes, carrots, onions, chard, sugar pie pumpkin and parsley. If you are reading this newsletter and are not currently signed up for our CSA, please consider ordering a
Thanksgiving produce box. No membership is required as this is a one-time purchase.

Eat well,
Jennifer Branham-Burns
Produce Box:  
Salad Mix, carrots, kale, potatoes, kabocha squash, parsnips.

In this week’s newsletter, I am featuring Parsnips.  If you would prefer to learn about your kabocha squash, I suggest reading this
article

Lots of members are asking how to cook parsnips. I like to cut off the very top, trim the large tail then slice each parsnip in half. I rub a bit of olive oil on my hands then rub my hands on the parsnips. This coats the roots lightly. At this point I sprinkle a bit of salt on the parsnips. Finally, transfer your parsnips onto a baking pan and roast for 20 minutes at 350′ or until they are the texture of potato wedges.
Roasted parsnips combine well with beets and carrots.  If you still have your fennel from last week, consider roasting your fennel alongside the parsnips.

CSA trades and exchanges:  If you pick your produce up at the farm, you will see an exchange basket.  This basket is for you to swap produce on the exchange list.  Please limit your exchanges to what is available in the basket, and pay for the items you take out of the store. This way we ensure there is enough diverse produce in the store for everyone.  Thanks!
Juice Boxes
Carrots, lemons, kale, apples, persimmons, beets and cucumber.
Persimmons are fun to juice.  They are sweet and produce quite a bit from the juicer.  I have juiced persimmons with carrot and a small nub of ginger and found the sweetness in perfect balance. Persimmon also pairs well with apple and any citrus. For the juicer, you want your persimmons to ripen up to a full orange, don’t let them get too soft. Firm persimmons are best for the juicer.  If they do get soft, consider using them in a smoothie.
Laguna Farm  | (707) 823-0823 | jennifer@lagunafarm.com | www.lagunafarm.com


Nov
5
0

Happenings on the farm!






Thank you for supporting local agriculture!
November 1, 2016 
Dear Members, 
I spent the greater part of today updating our online farm store and adding
Thanksgiving produce boxes to the
Holiday department.  My goal is to get the word out that we are selling produce boxes during the week of Thanksgiving to encourage people to try out our farm and localize their holiday.  The Thanksgiving produce boxes (linked above) are a one-time purchase that does not require membership.  Please pass the word on and invite your friends and family to a local Thanksgiving.  In addition to the produce boxes, I am busy adding the winter harvest into the online farm store.  
Fingerling potatoes,
parsnips and
winter squash are all available for you to add onto your regular CSA.  Keep looking at what is available to add onto your CSA. As we move into the winter months, I will be adding an array of citrus and grains.
     Thanksgiving News:
     As always, we will be closed on Thanksgiving (Thursday November 24th ).  We will make and deliver the Tuesday boxes on Tuesday and the Thursday boxes on Wednesday. This way we will all be able to make our feast and take the day off too!  If you have any questions about our holiday schedule, reach out!  We will be happy to explain the schedule change.
Produce boxes will likely contain:  Salad, potatoes, carrots, onions, chard, sugar pie pumpkin and parsley.  
Eat well,
Jennifer Branham-Burns
Produce Box:  
Salad Mix, fennel, beets, leeks, sweet peppers and butternut squash.

caramelized fennel recipe

I am often asked about the best way to enjoy fennel. Simple is often best, and in all honesty, I love to caramelize it. 

Caramelized Fennel

I credit Putney Farm for sharing this ever simple and tasty way of enjoying fennel. 

 

Method:  Cut the fronds and stems off your fennel.  These parts can be used in a soup stock, cut up into a salad or juiced.  Slice the fennel in 1/4 inch slices, removing the core.  Over medium heat, saute’ with 1/4 cup olive oil for about 10 minutes.  You want your fennel golden brown and cooked through.  Sprinkle on salt and pepper to taste and a squeeze of lemon.  Enjoy!

CSA trades and exchanges:  If you pick your produce up at the farm, you will see an exchange basket.  This basket is for you to swap produce on the exchange list.  Please limit your exchanges to what is available in the basket, and pay for the items you take out of the store. This way we ensure there is enough diverse produce in the store for everyone.  Thanks!
Juice Boxes
Carrots, fennel, kale, apples, persimmons, beets and spinach.
Carrot fennel soup is popular in our area’s top rated restaurants, so I figured the two would pair well together in a juice.  
Fennel Carrot Juice:  
2 fennel bulbs (fronds included)
2 medium carrots
1 squeeze of lemon
Carrot Fennel Juice
4 medium carrots
1 fennel bulb
1/2 apple
1 orange
Laguna Farm  | (707) 823-0823 | jennifer@lagunafarm.com | www.lagunafarm.com


Oct
20
0

Happenings on the Farm!

Laguna Farm Newsletter
Laguna Farm News and Recipes

Thank you for supporting local agriculture!
October 18, 2016
Dear Members,
    The farm experienced a good soaking with the weekend’s rain.  Still, we are able to harvest tomatoes, summer squash and raspberries.  Moving into the fall we look forward to a big potato harvest, beautiful winter squash, sweet potatoes, onions and an array of roots and cooking greens.  Are you sick of zucchini yet?  I’m not…. but it is just about time to say goodbye to these summer favorites until next year.
     Have you ever thought about having an entirely local Thanksgiving dinner? With the bounty that is Sonoma Counties harvest, and just a few adaptations, you can localize your Thanksgiving feast.  Forget the corn, it is out of season. Replace cranberries for apple chutney, order your
Willie Bird turkey and know your Laguna Farm box will feature the best of what our farm has to offer.
Likely:  Salad, potatoes, sweet potatoes, onions, chard, sugar pie pumpkin and parsley.  As always we will be closed on Thursday (Thanksgiving).  We will make and deliver the Tuesday boxes on Tuesday and the Thursday boxes on Wednesday. This way we will all be able to make our feast and take the day off too!  If you have any questions about our holiday schedule, reach out!  We will be happy to explain the schedule change.
Eat well,
Jennifer Branham-Burns
Produce Box:  
Salad Mix, Cauliflower, Cilantro, Cabbage, Carrots, Chard.– Carving pumpkins for those who didn’t get one last week.
Cauliflower with leaves.

Cauliflower Rice With Cilantro

1 onion, medium dice
1 large head cauliflower
1 bunch cilantro finely chopped
 1 – 2 Tbsp olive oil
Toasted pumpkin seeds for garnish.
Chop your cauliflower into florets.  Pulse in a food processor until it is a rice like consistency. Saute’ one onion in olive oil until just caramelized. Add the cauliflower to the pan and saute until just slightly colored. You can taste the cauliflower and decide when to turn off the heat.  I like mine just a little crunchy.  Once the cauliflower is done to your liking, remove it from the heat and allow it to cool for at least 5 minutes. Stir in chopped cilantro.  Transfer to a serving dish and top with toasted pumpkin seeds.
CSA trades and exchanges:  If you pick your produce up at the farm, you will see an exchange basket.  This basket is for you to swap produce on the exchange list.  Please limit your exchanges to what is available in the basket, and pay for the items you take out of the store. This way we ensure there is enough diverse produce in the store for everyone.  Thanks!
Juice Boxes
Carrots (2 bunches) Chard, Cilantro, Ginger, Pears, Oranges.
With two bunches of beautiful carrots in your juice box, I am inspired to give you several ways to enjoy them in juice.
1.  Juice your carrots and use the juice as a liquid in a smoothie.
2.  Combine carrot with orange and a small nub of ginger.
3.  Juice carrots, and put in a blender with pear and frozen berries.
4.  Juice all your carrots and freeze in ice cube trays to add to your smoothie when carrots are not abundant.
5.  Juice carrot, apple and pear.  Warm on the stove with a cinnamon stick and 2 cloves. Once warm, serve in a mug with a splash of almond milk.
Laguna Farm  | (707) 823-0823 | jennifer@lagunafarm.com | www.lagunafarm.com

 

Oct
12
0

Happenings on the farm!

Laguna Farm Newsletter

Laguna Farm News and Recipes

Thank you for supporting local agriculture!
October 11, 2016
Dear Members,
    I hear the rain is coming on Thursday night, so we are using this as a deadline to bring in the winter squash.  Today was the first real look at our Halloween carving pumpkins and to my delight every single one of them is perfect.  I hope you enjoy the photos of today’s harvest.
Laguna Farm Pumpkin Harvest
5 little pumpkins

 

As the winter squash is brought in from the fields, I invite you to slow down, heat up your oven and enjoy the very best of our fall harvest.

Eat well,
Jennifer Branham-Burns
Produce Box:  
Salad Mix, Beets, Cucumber or Squash, Spring Onions, Parsley, Potatoes, Carving Pumpkin!
Pumpkin Curry Soup:  Yes, you can cook your carving pumpkin!
1 onion, medium dice
1 tablespoon coconut oil, ghee, or clarified butter
2-4 garlic cloves, minced
1 tablespoon fresh ginger, minced
1 teaspoon curry powder
3/4 teaspoon coriander
1/2 teaspoon cumin
1/4 teaspoon cloves
1 medium-sized (2-pound) pumpkin, cut in half with seeds and pulp removed
3 1/2 cups stock, vegetable or chicken
1/2 cup coconut milk
Cayenne pepper, to taste
Salt, to taste
1 7-ounce container Greek yogurt, for garnish
Toasted pumpkin seeds, for garnish
Parsley or cilantro, for garnish
Method:  Cut your pumpkin into large pieces and remove the seeds and flesh.  Rub with oil or ghee and bake in an oven at 350′ for 45 minutes or until soft. While the pumpkin is cooling, saute the onion in oil or butter until soft.  Add the spices, stock and coconut milk and heat slowly.  Carefully scoop the pumpkin away from the skin and into the soup pot. Compost the pumpkin skin.  With an immersion blender or in a regular blender in batches, process the soup until smooth.  Add more stock if the soup is too thick.  Heat the soup until desired temperature while stirring. 
Serving: Ladle the pumpkin soup into bowls.  Add a dollop of greek yogurt on the top with toasted pumpkin seeds and cilantro or parsley as garnish.
CSA trades and exchanges:  If you pick your produce up at the farm, you will see an exchange basket.  This basket is for you to swap produce on the exchange list.  Please limit your exchanges to what is available in the basket, and pay for the items you take out of the store. This way we ensure there is enough diverse produce in the store for everyone.  Thanks!
Juice Boxes
Carrots, Beets, Apples, Oranges, Parsley, Berries, Cucumber.
I am so happy to see California citrus.  While I love my berries as a smoothie staple, fresh orange juice is the base to many juices.  Here we have a simple, energizing combination of beet and orange.  Start by juicing your oranges in a citrus juicer.  Add one or two beets to your orange juice to taste.  Drink slowly at room temperature. If you prefer a sweeter juice, consider adding carrot and apple to the mix.  I am sure you will love the combination of beet and orange.
Laguna Farm  | (707) 823-0823 | jennifer@lagunafarm.com | www.lagunafarm.com

 

Oct
12
0

Happenings on the farm!

Laguna Farm Newsletter!

 


Thank you for supporting local agriculture!
October 5, 2016
Dear Members,
    This week we are bringing in the abundant fall harvest.  Sweet peppers, eggplant, winter squash and a cabbage the size of your head is filling the farm stand. With an array of winter squash available, we thought we would celebrate by sampling out the different varieties and inviting Danielle Allion Strawn to the barn to demonstrate how to make floral arrangements from foraged flowers, squash and gourds.
Details here!
     Yesterday Liz, our sweet farm store staff member announced that she is moving onto another job that offers full-time employment.  It is with much gratitude that we say adieu’ to her as we look for someone else to fill her position.  If you or someone you know is looking for work on Tuesday and Thursday afternoons into the evening, please refer to our listing on
WaccoBB.
     Lastly, as we move deeper into the fall toward winter, we find an influx of new and returning members.  Personal gardens have expired and weekend farm markets are not as inviting.  Please put the word out the Laguna Farm’s membership is open and with coupon code: “newcsa” new and returning members can get $5.00 off their first box upon sign-up!
Eat well,
Jennifer Branham-Burns
Produce Box:  
Salad Mix, Broccoli, Cucumber or Squash, Leeks, Cilantro, Cabbage and Chard
Laguna Farm cabbage
Cabbage ideas and inspiration.
Cabbage is such a versatile vegetable it adapts to many cooking techniques.  Fermented in a kimchi or kraut, stir-fried with chili sauce topped with eggs, wrapped raw in a spring roll or shaved into a slaw.  If you are ever inspired to ferment your cabbage, now is the time.  The cabbage in your CSA box was harvested the day you received it.  This cabbage grew slowly over the summer months and was not over-wintered. The cells are full, juicy and ready to be pounded into brine.  Aside from fermented, my next suggestion is to enjoy the cabbage raw.  I shredded mine in the food processor along with raw onions, carrots and beets.  Once processed, I massaged in a dressing of tahini, lime and Tabasco sauce. After all the ingredients were incorporated, I rolled the mix up in nori seaweed sheets. With the many different ways to enjoy cabbage, I would like to encourage you to eat it this week.  It will store in the fridge for many weeks, but you loose the opportunity to enjoy the freshest cabbage you can buy.
CSA trades and exchanges:  If you pick your produce up at the farm, you will see an exchange basket.  This basket is for you to swap produce on the exchange list.  Please limit your exchanges to what is available in the basket, and pay for the items you take out of the store. This way we ensure there is enough diverse produce in the store for everyone.  Thanks!
Juice Boxes
Carrots, Beets, Apples, Oranges, Cilantro, Chard, Cucumber.
Cilantro blended into a juice of celery or cucumber makes for a refreshing juice that is savory and tangy.  I add a squeeze of lemon or lime before pouring it over ice.
Substitutions for cucumber can be celery. Consider blending in chard or spinach for added greens.
Ayurveda
traditions incorporate cilantro in fresh-pressed juice for a cooling effect for pitta doshas. According to Ayurveda, fresh cilantro is especially good for cooling down pitta in the digestive tract as well as topically for hot, itchy skin issues.
Laguna Farm  | (707) 823-0823 | jennifer@lagunafarm.com | www.lagunafarm.com

 

Sep
28
0

Happenings on the Farm!

Laguna Farm Newsletter

Laguna Farm News and Recipes

Thank you for supporting local agriculture!
September 27, 2016
Dear Members,
     Wow, what a heat wave we are having!  Here are a few ways to beat the heat:
1.  Avoid cooking.  Broccoli, carrots, cucumber, and even your summer squash can be eaten raw.
Cookie and Kate share how to make raw
 
ribboned squash tossed with feta, pine nuts and a lemon vinaigrette.
 
 
2.  Drink lots of fluids before you are thirsty!  To make hydration more appealing, consider cucumber water or fruit infused water.
 
3.  Slow down.  Take it easy and enjoy these last few warm days before the coming winter.  In just a few short weeks, the night will be much longer and the days cooler.   
Eat well,
Jennifer Branham-Burns
Produce Box:  
Salad Mix, Asian Pears, Carrots, Broccoli, Cucumber, Zucchini, Patty Pan Squash!
Fermented Carrots  
Fermented carrots are a great introduction to fermentation.  They are easy to make, tasty to eat and oh so great for you.  Another benefit to fermenting carrots is they are natrually preserved in a way that actually makes them healthier for you!
This recipe and method is very plain.  Once fermented, you can add chili peppers, garlic or ginger to spice them up!

 

Ingredients:

1 quart water

1-3 Tbsp. sea salt

2-3 pounds carrots, cut into sticks

Instructions:

Dissolve salt in water.

Place the carrot sticks in the jar and pour the liquid over the carrots, leaving 1-2 inches headspace.

If necessary, weigh the carrots down under the brine to keep them submerged.

Cover the jar with a tight lid, airlock lid, or coffee filter secured with a rubber band.

Culture at room temperature (60-70°F is preferred) until desired flavor and texture are achieved. If using a tight lid, burp daily to release excess pressure.

Once the carrots are finished, put a tight lid on the jar and move to cold storage. The flavor will continue to develop as the carrots age.

CSA trades and exchanges:  If you pick your produce up at the farm, you will see an exchange basket.  This basket is for you to swap produce on the exchange list.  Please limit your exchanges to what is available in the basket, and pay for the items you take out of the store. This way we ensure there is enough diverse produce in the store for everyone.  Thanks!
Juice Boxes
Carrots, Spinach, Beets, Asian Pears, Celery, Oranges, Strawberries.
Carrots are a great root to juice and Laguna Farm has beautiful carrots moving into the fall season.  “Can you juice the tops?” or “What do you do with the tops” is a common question.  In all honesty, I toss them to the rabbits if I am not making a soup stock.  I do however, juice and smoothie up about 2 inches of the tops as they are high in vitamin K.  The greens are bitter raw, and with so many delicious greens about, I personally only enjoy them cooked up in a stock with onions, celery and carrot root. What do YOU do with your carrot greens?  Hit reply and I will share your tips in next week’s newsletter.
Upcoming September and October events!
Please check out our event calendar to see our whole year of upcoming events.
October 4th and 6th
Winter Squash Days!  Tastings, demos and fun!
Laguna Farm  | (707) 823-0823 | jennifer@lagunafarm.com | www.lagunafarm.com

 

Sep
21
0

Happenings on the Farm!

Thank you for supporting local agriculture!

September 20, 2016 

Dear Members, 

    Produce boxes contain a pound of heirloom Italian shelling beans called Tongue of Fire.  These beans are best shelled, boiled for up 50 minutes and seasoned before adding to stew, soup, blended in a dip or incorporated into stir fry.  Plan on eating them in the next 5 days as fresh beans are quite special.  If you do want to dry them, I suggest shelling them before laying them out on a paper towel.  Once fully dry, they will last in the pantry for up to a year.
    Save The Date!  September 24th is Weekend Along The Farm Trails.  Laguna Farm will host tours, tastings, a Saturday farm stand and juicing demonstrations.  Please join us and other host farms and see how we grow.  
    
Eat well,
Jennifer Branham-Burns
Produce Box:  
Salad Mix, Turnips, Spring Onions, Cucumber, Fresh Corn, Shelling Beans!

Simple Shelling Beans
Ingredients:  
½ lb. fresh Tongue of Fire shelling beans
Water, enough to cover the beans by 1-2″ in the pot
1 garlic clove, crushed and peeled
½ teaspoon fine sea salt
1 bay leaf
Extra virgin olive oil, optional for drizzling






Method: 
Shell the ½ pound of beans and place the shelled beans in a small pot.
Cover the beans with enough water to cover by about 2 inches.
Add 1 crushed and peeled garlic clove and 1 bay leaf.
Bring the beans to a boil, reduce the heat to a simmer, and simmer until tender.  (about 45 minutes).  Once fully cooked, add desired amount of salt and drain off any excess water that is left.  Plate your beans, and if you wish, drizzle with a little bit of high quality extra virgin olive oil.
These are great with a side of kale, brown rice or incorporated into a soup or stew.


CSA trades and exchanges:  If you pick your produce up at the farm, you will see an exchange basket.  This basket is for you to swap produce on the exchange list.  Please limit your exchanges to what is available in the basket, and pay for the items you take out of the store. This way we ensure there is enough diverse produce in the store for everyone.  Thanks!
Juice Boxes

Carrots, Spinach, Beets, Asian Pears, Cucumbers, Melon, Strawberries.

Sarah_s Choice Melon


I am so happy the melons have ripened on the farm.  I have already put up several in the freezer and have been incorporating them into my smoothies.  Melon helps make the smoothie sweet and thick and combines well with berries. For me, the best smoothies are made with frozen fruits and fresh greens.  
Melon, Barry, Green Smoothie
1 Cup Melon, cut and frozen
1/2 Basket Strawberries, frozen
1 cup orange juice
1 or 2 cups fresh spinach
Add all ingredients to a blender and process.
While I like frozen fruit in my smoothies, it is not necessary.  In fact, several people enjoy smoothies at room temperature.  If you like your smoothie cold, and have not frozen your fruit, consider adding a scoop of ice to the blender.
Upcoming September and October events!

Please check out our event calendar to see our whole year of upcoming events.
September:  Special bulk pricing on Tomatoes! (Limited Availability, call ahead)
September 24th Weekend Along The Farm Trails. Farm tour and demonstrations.
October 4th and 6th  Winter Squash Days!  Tastings, demos and fun!
Laguna Farm  | (707) 823-0823 | jennifer@lagunafarm.com | www.lagunafarm.com


Laguna Farm | 1764 Cooper Road | Sebastopol, | CA | 95472


Sep
15
0

Happenings on the Farm!

Laguna Farm Newsletter

Thank you for supporting local agriculture!
September 14, 2016
Dear Members,
    Save The Date!  September 24th is Weekend Along The Farm Trails.  Laguna Farm will host tours, tastings, a Saturday farm stand and juicing demonstrations.  Please join us and other host farms and see how we grow.
     Last call for tomatoes!  The season is winding down on tomatoes.  Next week will be the last chance to get our bulk tomatoes (20# for $30.)
     Farm pick-up members, did you know you can get milk, eggs and ground beef here at the farm, direct from area farmers?  Freestone Ranch is offering ground beef at $9.00 per pound.  nourish@freestoneranch.com is where you e-mail questions and sign up.  Half Wild Farm delivers eggs weekly to subscribers on a “pre-pay” basis.  Reach out to Marty at farmerrenner@gmail.com to sign up.  Additionaly, you can co-own a cow and pick up her milk here at Laguna Farm.  Homesteaders.for.hire@gmail.com can show you how.
     Laguna Farm is happy to host drop-sites for these farmers.  They have an additional venue to sell their products and Laguna Farm members have a “one stop” CSA experience.
Eat well,
Jennifer Branham-Burns
Produce Box:  
Salad Mix, Carrots, Radish, Cucumber or Zucchini, Fresh Corn, Tomatoes on Tuesday, Spinach on Thursday.

3 medium carrots

3 radishes

1 tablespoon seasoned rice vinegar

1 tablespoon toasted sesame oil

1/4 teaspoon honey

1/2 teaspoon lemon juice

1/4 cup parsley, chopped

Scrub carrots and radishes. Shred carrots using a mandolin, or in a food processor fitted with a shredding disk. Julienne radishes into thin matchsticks.  Transfer shredded carrots and julienned radishes into a serving bowl. Pour in rice vinegar, sesame oil, honey and lemon juice, and toss vegetables to coat evenly. Sprinkle with shredded parsley.  Serve immediately or let marinade in the refrigerator.  This recipe is from Food 52.

CSA trades and exchanges:  If you pick your produce up at the farm, you will see an exchange basket.  This basket is for you to swap produce on the exchange list.  Please limit your exchanges to what is available in the basket, and pay for the items you take out of the store. This way we ensure there is enough diverse produce in the store for everyone.  Thanks!
Juice Boxes
Carrots (2 bunches) Spinach, Celery, Apples, Asian Pears, Raspberries.
September Raspberries
September Raspberries
 
Jessica Gavin inspired me to blend my raspberries with apples and bananas.  A touch of almond milk made this a creamy, sweet smoothie that celebrates the September harvest.  Consider adding a handful of spinach and turn it into a green smoothie!
Raspberry Apple Smoothie
(edited to adjust for CSA amounts)
Blend in a blender:

1/4 cup coconut water

1 medium-sized bananas

1 cups apple sliced

1 cups raspberries frozen

1/4 cup ice cubes

You can easily substitute soy, almond, hemp, rice or cow milk for the coconut water.  I highly suggest keeping the peels on the apple before you blend them.  These Jonathan apples have a tender skin.

Upcoming September and October events!
Please check out our event calendar to see our whole year of upcoming events.
September:  Special bulk pricing on Tomatoes!
September 24th Weekend Along The Farm Trails. Farm tour and demonstrations.
October 4th and 6th  Winter Squash Days!  Tastings, demos and fun!
Laguna Farm  | (707) 823-0823 | jennifer@lagunafarm.com | www.lagunafarm.com

Laguna Farm | 1764 Cooper Road | Sebastopol, | CA | 95472

 

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Happenings on the Farm!

Laguna Farm Newsletter

Thank you for supporting local agriculture!
September 6, 2016 

Dear Members, 

    This Friday, September 9th, we are hosting a “Purple Potluck Party”.  During this party, we will meet under the oak tree and enjoy a feast inspired by purple food.  Purple sweet potatoes, chocolate beetroot cake, purple cauliflower casserole.  Get creative and join us from 4:00 to 7:00 at the farm.  
    One of the many benefits of being a member of Laguna Farm is that you get to enjoy corn the day it is picked.  So sweet and tender, you barely have to cook it. Look in the recipe section on ideas to eat it fresh and raw. “Farmer style” corn is the best!  Also know that your potatoes were pulled out of the ground just yesterday.  Juicy and fresh, you will want to eat them soon, as you won’t want to miss out on their freshness.  
     When we eat fresh food that is “in season” we find that the taste, texture and flavor are already in the fruit and vegetable.  Over-processing, seasoning, cooking and the like are often ways to work around vegetables that are not fresh.  Ever find yourself sugaring your strawberries?  You don’t need to if they are picked ripe.  Find yourself boiling, buttering and salting your corn?  If you consume it the day it is picked, you can enjoy it fresh and raw off the cob.  Try it!  No recipe needed. 
    
Eat well,
Jennifer Branham-Burns
Produce Box:  
Salad Mix, Beets, Fennel, Green Beans, Fresh Corn and Tomatoes!
Fresh – Raw – Corn
Summer brings us corn so sweet and fresh, you don’t even have to cook it.  Farmers know that the best snack is an ear of corn right off the stalk.  If you would like to incorporate your corn into a recipe, consider making it into a salad.  Raw corn cut off the cob, fresh sliced tomatoes, diced cucumber and chopped cilantro combined with a squeeze of lime and a dash of salt makes a healthy salad that everyone will enjoy.
If you do want to cook your corn, or find yourself eating it well after harvest,  the following method is fail-proof.  Just before cooking, husk the corn and pull off the silky threads. Drop the corn into a large pot filled with boiling salted water. Cover the pot and let the water return to a boil again, then turn off the heat and keep the pot covered. After about 5 minutes, remove enough ears for a first serving. You can keep the remaining corn warm in the water for another 10 minutes without its becoming tough. 
CSA trades and exchanges:  If you pick your produce up at the farm, you will see an exchange basket.  This basket is for you to swap produce on the exchange list.  Please limit your exchanges to what is available in the basket, and pay for the items you take out of the store. This way we ensure there is enough diverse produce in the store for everyone.  Thanks!
Juice Boxes

Cucumber, Beets, Carrots, Apples, Pears, Berries, Cilantro

Asian pears and apples
Asian Pears and Apples


Juice your apples, blend your pears!

Juice boxes are abundant with late summer fruit. To get the most of your produce remember to juice the fruits and veggies that are firmer.  For example, a crisp apple should be juiced while a ripe pear should be blended.  Strawberries and cilantro should be blended and carrots and beets should be juiced.  Exceptions to this rule abound, but it is a good standard to adhere to if you are questioning whether you should juice or blend. and blend your pears.  

 

Upcoming September events!

Please check out our event calendar to see our whole year of upcoming events.
September:  Special bulk pricing on Tomatoes!
September 9th, Purple Potluck Party.  4:00
September 24th Weekend Along The Farm Trails. Farm tour and demonstrations.
Laguna Farm  | (707) 823-0823 | jennifer@lagunafarm.com | www.lagunafarm.com


Laguna Farm | 1764 Cooper Road | Sebastopol, | CA | 95472