Aug
25
0

Happenings on the Farm!

Laguna Farm Newsletter

Thank you for supporting local agriculture!
August 23, 2016 

Dear Members, 

   For the next few weeks we will continue our deal of a 20# box of tomatoes for $30. You can choose between early girl and orange blossom.  Laguna Farm will have bulk tomatoes at the farm stand and available online for our members who get their CSA delivered. Pick up a bulk box today!
     With this beautiful weather, it shows in the quality and size of the produce.  Full ears of corn, large fennel and generous bunches of beets with robust greens attached.  Please check out the recipes below and try one of the tips on enjoying your fennel.  
     Do you have any of our CSA bins lying around? We are consistently missing several bins every week and this is a huge expense for us to replace them.  If you are a home-delivery or drop site member who has stacked up some of our bins, please reach out to us so we can get them back.  If you are a farm pick-up member who has taken them home, please drop them back off at the farm.  We would really appreciate it.
    
Eat well,
Jennifer Branham-Burns
Produce Box:  
Salad Mix, Beets, Fennel, Green Beans, Fresh Corn and Tomatoes!


Caramelized Fennel — the best fennel you will ever eat
caramelized fennel recipe
Putney Farm shares this recipe
This is one of those recipes that you may make as a side dish, then eat it as a meal.  It really is that good!  Fennel, once caramelized becomes sweet, soft and savory all in one.  

Start with 1 large fennel bulb

¼ Cup olive oil

Kosher salt

Black pepper

½ Lemon

Assemble:  Using a very sharp knife, cut the top and bottom from the fennel bulbs and then remove tough or bruised outer layers.  Slice the bulbs in half and then remove the cores from the fennel. Then cut the fennel lengthwise into 1/8 inch slices.

Heat a large skillet or sauté pan over medium-high heat. When hot, add the olive oil and then the fennel slices. Spread the fennel out in the pan to encourage browning.

Cook for 10-12 minutes, flipping the fennel slices every few minutes, until golden brown.

Remove the fennel from the pan and drain off any excess oil. Season with salt, pepper and lemon juice, to taste. 

Serve

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, Kale, Berries, Oranges, Carrots, Fennel



Carrot, Fennel Orange Juice.! 

This week we have beautiful fennel bulbs that pair so wonderfully with carrot and orange juice. Simply cut your fennel bulb in quarters and juice 2 large carrots for every 1//4 fennel slice.  Both of these vegetables are best juiced through a juicer, but if you are using a blender, add 1 cup of water to the chopped veggies and blend to a puree before straining through a sieve.  Once you have your carrot and fennel juiced, add orange juice to taste.  Fennel and citrus pair perfetly together and with the addition of carrot, the juice is sweet and nourishing.

Enjoy!

 

Tip:  Always remove the greens from your carrots as soon as possible.  The greens draw moisture from the roots and cause them to wilt.

Upcoming September events!

Please check out our event calendar to see our whole year of upcoming events.
September 1, Laguna Farm Tour 2:00
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


Aug
18
0

Happenings on the Farm!

Laguna Farm Newsletter

Thank you for supporting local agriculture!
August 16, 2016 
Dear Members, 
   We are happy to say that several members took us up on our great tomato deal with a 20# box for $30. You can choose between early girl and orange blossom.  Laguna Farm will have bulk tomatoes at the farm stand and available online for our members who get their CSA delivered. Pick up a bulk box today!
     With summer nearing a close and kids back to school, Laguna Farm often experiences an upswing in membership.  If you know of someone who might like to start eating locally grown fresh produce, please pass on coupon code: newcsa so they can get $5.00 off their first CSA box. 
     At the very bottom of this newsletter, I have created an “upcoming events” block.  Please check it out and keep apprised of the activities offered at the farm!
    
Eat well,
Jennifer Branham-Burns
Produce Box:  
Salad Mix, Carrots, Kale, Cauliflower, Fresh Corn and Tomatoes!
I’m sold on cauliflower rice! 

Cauliflower is being toted as the new rice. Low in carbs and calories but high on flavor and locally grown.  Here is a recipe for cauliflower fried rice that will make your taste buds soar.  
Method: Place raw cauliflower chunks in a food processor and pulse until broken down into rice-size pieces.  If you don’t have a food processor, grate or finely chop the cauliflower.
Heat olive oil in a skillet over medium heat; add cauliflower ‘rice’, salt, and pepper. Cover skillet and cook until heated through, 3 to 5 minutes. Remove lid and fluff ‘rice’ with a fork.

In a fry pan, add 3 cloves minced garlic and cook one minute. Raise heat to high.

Add cauliflower, 2 diced carrots, 3 cups snow peas and 1/4 cup soy sauce. Cook, flipping frequently, until veggies become tender crisp and cauliflower begins to brown in spots, about 5 minutes.

Divide among plates and top with sliced scallions and chopped cashews.

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, Carrots (2 bunches) , Kale, Berries, Apples, Pear.

Pear, apple, carrot juice! 

Okay sweet juicers the time is here where we have all the ingredients for pear, apple, carrot juice.  This blend, using 1 part pear, 1 part apple, 1 part carrot is enhanced with a sprig or two of fresh mint.  Pour it over ice or consider warming it on the stove.  This paring is sweet and satisfying.

With a juicer, you will chop up the fruits and veggies then run it through your juicer before either warming, icing or drinking as is. 

The blender method involves removing the core and seeds from the pears and apples.  Chopping all fruits and vegetables and adding them to a blender with 1 cup of water.  Blend then press through a sieve and pour over ice.

Upcoming September events!
Please check out our event calendar to see our whole year of upcoming events.
September 1, Laguna Farm Tour 2:00
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

Aug
11
0

Happenings on the Farm!

Laguna Farm Newsletter

Thank you for supporting local agriculture!
August 9, 2016
Dear Members,
     Have you ever thought about canning or freezing tomatoes for winter?  We are offering a great deal with a 20# box of tomatoes for $30. You can choose between early girl and orange blossom.  Laguna Farm will have bulk tomatoes at the farm stand and available online for our members who get their CSA delivered.
     In addition to bulk tomatoes, we have fresh cabbage perfect for kraut.  Small firm heads of green cabbage and savoy are discounted at 20# for $15.00.  This offer will only last a couple of weeks, so unlike the tomatoes who’s season will last throughout September, the time to kraut your cabbage is NOW! Speaking of fermentation, I encourage folks interested in learning to go to the annual Fermentation Festival.  I went last year for the first time and was dazzled by the array of workshops, kitchen tools, books and samples offered.
     I hope to see everyone at the Gravenstein Apple Fair this weekend.  On Saturday, I will be offering up samples from Laguna Farm in the Artisan Tasting Lounge and will teach a demonstration on how to make apple sauce at 1:00 in the DIY arena.  On Sunday, I’ll look for members on the bike trail during the Tour d’Organics bike ride. While this event is sold out, consider joining the fun next year if you haven’t done it before.
     Ahhhh,  so much to do and so much beautiful food to celebrate.  The best part about it all is the kids go back to school next week so we can again focus on healthy lunch ideas and family dinners.
Eat well,
Jennifer Branham-Burns
Produce Box:  
Salad Mix, Beets, Kale, Broccoli, Fresh Onions and Tomatoes!

Tomato preservation ideas. 

Canning season!
August and September are perfect months to put up tomatoes for the winter.  Here are some ideas on how you can preserve the harvest.
Canning:  Follow a USDA approved recipe to either make sauce or can stewed tomatoes. I suggest keeping your sauce simple.  You can always add garlic, onions and seasonings to it while you are heating it up in the winter.
Drying: Our juicy tomatoes can be challenging to dry as you need to remove the moisture from the tomatoes in a warm enviornment with enough air circulation so they actually dry rather than cook or bake.  For this, I suggest a dehydrator that can be homemade or purchased.  The method of drying fruits on the car dash-board has been reported as possible, though for me the dehydrator is the way to go!
Freezing:  Zip-lock freezer bags are your best friend when you want to put up lots of tomatoes and sauce in a short amount of time.  Because they will turn soft after freezing, it is best to actually make a tomato sauce or roast your tomatoes before putting them up to freeze.  Add garlic, onions and spices so your sauce is ready to go.  Unlike canning tomatoes, you don’t have to worry about the ph before freezing, so this is the time to get creative with your own recipe.
Remember!  You should always label your food that you are putting up!  Stewed tomatoes, tomato sauce and salsa all look the same in a frozen zip-lock bag!
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, Carrots, Kale, Berries, Beets, Apples, Fennel.
 
Fennel, lime and cucumber over ice.

Refreshing for the summer is a trio of fennel, lime and cucumber blended over ice.  Simply juice 1 bulb of fennel, 1 cucumber and 1/2 lime or lemon.  Blend the juice with several cubes of ice to the point where the ice is still chunky.  Pour into a glass and enjoy!

While I enjoy the sweetness of fennel blended with tart citrus and savory cucumber, fennel also blends well with sweet carrots and apple.  If you are not sure how much to use, simply juice your apple and carrot first then add fennel to taste.  Once juiced, fennel is much milder than raw. It is refreshing and hydrating.

Laguna Farm  | (707) 823-0823 | jennifer@lagunafarm.com | www.lagunafarm.com

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

 

Jul
21
0

Happenings on the Farm!

Laguna Farm Newsletter
“>

Thank you for supporting local agriculture!
July 19, 2016
Dear Members,
Laguna Farm has been getting some good press lately.  We were featured in an article from Sonoma West Times and News describing our Farmacy program at the Forestville Wellness Center.  I was one of the featured farmers in Community Alliance with Family Farmer’s new promotional video (see below) and lastly we are expecting a Press Democrat article about CSA farms to be published in the next few days.   We welcome the publicity, as a well written article about the farm is great advertising and helps us spread the word about what we have to offer.
A theme running through all the recent press is increasing public access to local produce while maintaining a viable business for farmers.  I wholeheartedly believe that local, organic, diverse agriculture can thrive in Sonoma County if our public continues to buy direct from the farm.  By returning the entire value of the crop to the farmer, we can continue to pay living wages.  Without this direct connection, we will continue to see a reduction in family owned farms in our area.  The good news is, when you support local agriculture, you get great food in return!
Speaking of great food, we have an abundance of basil, berries and tomatoes. If you would like to put up some jam or pesto, now is the peak time to order in bulk!  We are also offering bulk basil at $25.00 for a 5 pound bag. 20 pounds of tomatoes for $30.00, and a 12 pint flat of berries for $24.
Eat well,
Jennifer Branham-Burns
Produce Box:  
Salad Mix, Lemon and Japanese Cucumber or Zucchini, Chard, Yellow Onion, Turnips or Radish, Cauliflower and Tomatoes!

Honey Roasted Radishes and Butter Fried Turnips

White Doll Turnips
Often CSA members ask about the best way to enjoy turnips and radishes.  My answer usually surprises them.  Roast your radishes in the oven with a drizzle of honey and a sprinkle of salt.  Roast them?  YES!  They sweeten up beautifully.  For the turnips, I highly recommend pay frying them with high-quality butter until just caramelized.  Once slightly browned, add the greens (chopped) and a sprinkle of water to create steam.  Saute’ until the greens are tender before adding 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
Cucumber, Carrots, Chard, Lemons, Strawberries, Apples, Fennel!
Recipe and Photo from Family Gone Healthy_
 
Carrot Strawberry Smoothie

1 cup almond milk (rice or cow would also work)

1 banana (frozen)

2 carrots

1 cup frozen strawberries

1 cup of ice

Blend together on high for 30 seconds or until smooth.
If you would like to turn your smoothie into a green smoothie, simply add leaves of kale, chard or spinach.

 

Family Gone Healthy features this smoothie along with several ideas on how to adapt and add to it.
Laguna Farm  | (707) 823-0823 | jennifer@lagunafarm.com | www.lagunafarm.com

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

 

Jul
13
0

Happenings on the Farm!

Laguna Farm Newsletter!

Thank you for supporting local agriculture!
July 14, 2016 
Dear Members, 

The orchard is bursting with fruit that we have been picking for your fruit share and for the farm stand.  Beautiful and juicy pluots, Gravenstein apples and plums are joining the harvest along with our already abundant strawberries, blackberries and raspberries.  
 


Feel free to inquire about bulk fruit for freezing and canning.  We have flash deals on berries, plums, apples and pears during peak season.  We are also offering bulk basil at $25.00 for a 5 pound bag.  Soon, tomatoes will be in enough abundance that we will offer 20 pounds for $30.00

Come out to the farm!  If you are a home-delivery customer or pick up your CSA at one of our area neighborhood sites, I want to again extend the invitation to come out to the farm.  Our farm stand is always open to you and the summer months are the perfect time to see how your food is grown.

Eat well,
Jennifer Branham-Burns
Produce Box:  
Salad Mix, Lemon and Japanese Cucumber or Zucchini, Basil, Bok Choy, Spring Onions, Kale.
This weekend, I wanted to make spring rolls out of my remaining carrots and beets along with our beautiful spring onions, bok choy and basil.  When I looked in the pantry, I found I didn’t have any rice paper wrappers.  So instead, I used Sushi Nori and made spring rolls out of those.  WOW!  I will likely not go back to the rice paper again, as the nori is much easier to work with, imparts more flavor, is easier to cut and chew and is more nutritious.  

Nori Spring Rolls: Sushi Nori wrappers, kelp noodles, seaweed, bok choy, zucchini, spring onions, carrot, beet and basil.

Juice Boxes
Cucumber, Beets, Bok Choy, Pluots, Strawberries, Kale and Celery!


Pluot and Strawberrie Green Smoothie
Green smoothies all have one thing in common: greens!  This week’s juice box features our farm-fresh pluots.  Perfectly ripe and full of sugar.  I immediately froze several and added them to the blender the next day.  Blended up with bok choy,  strawberries and a dash of almond milk,  I feel refreshed and hydrated.  These pluots are super juicy, so if you are planning on freezing them for your smoothie, I suggest cutting them up in small pieces so you blender will have an easy time processing them.
Laguna Farm  | (707) 823-0823 | jennifer@lagunafarm.com | www.lagunafarm.com

Jul
7
0

Happenings on the Farm!

Laguna Farm Newsletter

Thank you for supporting local agriculture!
July 7, 2016 
Dear Members, 

Save the date! On July 15th from 4:00 to 7:00 Laguna Farm invites you and your family to join us under the great oak tree for a potluck party.  This will be a nice time to hang out on the farm, relax, share recipes and enjoy community.  
Please bring a dish to share.
 


Just in time for our potluck party, we are celebrating the ripening of the tomatoes.  Our farm store has Sungolds and Early Girls available.  You will soon see them in your CSA box!
Eat well,
Jennifer Branham-Burns
Tuesday Produce Box:  
Salad Mix, Lemon and Japanese Cucumber or Zucchini, Spinach, Beets, Turnips, Parsley.
Thursday Produce Box: Salad Mix, Lemon and Japanese Cucumber or Zucchini, Broccoli, Green Beans and Beets.

Beets Three Ways
Summer beets are the best.  They have grown quickly and have not rested in the ground for too long, so the roots are tender and the greens are fresh and tasty.

Warm Beet Salad:  Trim and quarter the roots of 1 bunch of beets.  Simmer in water until fork tender (about 20 minutes). Drain.  Rough chop the beet greens and saute’ with 1 T. olive oil or water. Once the greens are wilted, toss in a bowl with the beet root and dress with balsamic vinegar or your dressing of choice.
Beet Chips:  These chips can be made with a variety of root vegetables.  Beets make the best chips.  

Preheat oven to 375 degrees and place oven rack in the center of the oven.
Thinly slice beets with a mandolin (or a sharp knife), getting them as consistently thin as possible. They should curl a little when cut. This will ensure even baking and crispiness. Divide between two baking sheets and spray or very lightly drizzle with olive oil. Add a pinch of salt and roughly chopped rosemary. Toss to coat, then arrange in a single layer, making sure the slices aren’t touching. Bake for 15-20 minutes or until crispy and slightly brown in a 375′ oven on the center rack. Remove from oven, let cool. Then serve.
Roasted Beet and Walnut Dip: Process 1 pound roasted beets, 1/2 cup walnuts, 2 T dill, 2 T crème fraîche, 1 tsp sherry vinegar, and 1/2 tsp caraway seeds in a food processor until smooth; season with salt and pepper to taste. Top with a dollop of crème fraîche, a sprinkle of caraway seeds, and dill sprigs and drizzle with olive oil.


Juice Boxes
Cucumber, Parsley, Carrots, Spinach, Nectarines, Beets, Blackberries!


Beet Juice, a Natural Energy Drink!
Nitric oxide is a natural component in many plant foods, including beets, spinach, parsley, and blackberries.  Look it up, it’s good stuff. Athletes are increasingly looking to naturally enhance their performance, so what could be a better way to reap these benefits than a hydrating glass of antioxidant, anti-inflammatory packed fresh juice that also tastes amazing?  I can personally attest to the rush from drinking beet juice.  Try this combo out and see if it gives you energy.  
Juice:  2 beets, 1 handful of spinach, 1/4 bunch parsley, 1/2 basket of blackberries. If you prefer smoothies, consider juicing your beets, then blending the parsley, spinach and frozen berries.  Add almond milk to taste.  Drink up before your next workout and enjoy the rush!
Laguna Farm  | (707) 823-0823 | jennifer@lagunafarm.com | www.lagunafarm.com

Jun
30
0

Happenings on the Farm!

Laguna Farm Newsletter!

Thank you for supporting local agriculture!
June 29, 2016 
Dear Members, 

I have been having fun playing around with our ginger citrus grill sauce.  It is available at the farm and in our online store.  While I am not much of a BBQ kind of gal, nor do I find myself grilling my meats or veggies, I do love this grill sauce in fresh spring rolls.  I simply grate cabbage, spring onions, carrots and beets then roll the veggies up in a rice based spring-roll wrap.  The ginger citrus grill sauce is perfect for dipping.  Search out “Vietnamese spring rolls” to learn more.
In other news, we are seeing the first of the summer apples ripen in the orchard.  The Gravenstein is the first of the season and quickly ripens then they are gone.  If you would like a taste of Sebastopol’s heritage apple, sign up for a fruit share or stop in at our farm stand as they will be abundantly available over the next couple of weeks!
Lastly, I am taking care in selecting the size when I put potatoes in the produce boxes to give you russet potatoes of similar size.  I classified them as potatoes perfect for small bakers, potato wedges or little smashers. Each size has their own perfect application, so I hope you are creative and enjoy!
Produce Box:  
Salad Mix, Lemon Cucumber, Japanese Cucumber, Zucchini or Green Beans, Spring Onions, Russet Potatoes, Garlic, Kale. 

The Best Cucumber Salad

1 cup apple cider vinegar
½ cup sugar of your choice
1½ teaspoons kosher salt, plus more to taste
1 large Japanese cucumber
4 spring onions, thinly-sliced crosswise
Freshly ground black pepper, to taste

In a large bowl, whisk together vinegar, sugar, and salt; set aside. Using a vegetable peeler, peel alternate 1/2 inch-wide strips of skin from cucumber.
Slice cucumber crosswise into 1/8 inch-thick rounds; add to bowl with vinegar along with spring onions and toss to combine. Season with salt and pepper. Chill, then serve. 

Juice Boxes
Cucumber, Kale, Carrots, Spinach, Nectarines, Oranges, Strawberries!


Layered smoothie
Difficult but delicious
Layered Smoothies!  Yummm 
Have you tried blending two or three different smoothies then layering them in a glass?  It is actually way harder than you may think, takes a long time, and if it didn’t taste so great, I might not do it again! Pictured here is my failed attempt at making a red, white and blue layered smoothie using frozen strawberries and nectarines then adding frozen bananas and almond milk then blackberries and bananas.  Although it is not the easiest smoothie I have made, it does taste great and reminds me of those super ice cream sundaes I used to serve at our local ice cream shop.  I think my failing lies in the fact that my banana smoothie was soft and the blackberry smoothie was heavier and more frozen.  As a result, the colors blended.  If I were to freeze each layer for 30 minutes I am sure each color would maintain its integrity.  
Laguna Farm  | (707) 823-0823 | jennifer@lagunafarm.com | www.lagunafarm.com

Jun
22
0

Happenings on the Farm!

Laguna Farm Newsletter
Laguna Farm News and Recipes

Thank you for supporting local agriculture!
June 21, 2016
Dear Members,
Thinking that many of you might be interested to see the growing fields at the farm, I took a long walk to gather images to share.
Laguna Farm fields and tractor
Sweet corn transplanted just after the soil is prepared.
Laguna Farm sweet corn
Sweet corn being irrigated before the heat of the day.
Laguna Farm green tomatoes.
Green tomatoes, ready to ripen.
Laguna Farm raspberries_
The first of the raspberries.

 

Laguna Farm Rainbow of Greens
A rainbow of broccoli, kale and green beans grow before a fallow field,
treeline and bright blue sky at Laguna Farm.
I hope you enjoyed this picture tour of Laguna Farm.  Our fields are always open for you to come and explore. Our next guided tour will be at 2:00 on Thursday, July 7th.
Produce Box:  
Salad Mix, Cucumber, Zucchini, Carrots, Super-fresh Potatoes, Garlic, Turnips, Radish or Green Beans.
 
Campfire Pocket Stew

Pocket Stew
Photo from campingwithgus.com
Some of the best-tasting campground meals are also the most simple.  While many of us head out to the campgrounds this summer, I would like to share a family favorite:Campfire Pocket Stew.
The possibilities are endless and everyone can make their own “pocket” so they can have a custom meal.
To start, select from a variety of your favorite foods. Small or thin-sliced potatoes, green beans, chicken tenders, fish, and thin chops also work well.  
The individual pockets can be assembled at home, labeled with a sharpie and transported in a cooler. At the campsite, they can be tossed onto campfire coals or cooked on a grill.
Here are some suggested ingredients for pocket stew.

Lean ground beef, tempe, chicken or fish.

Portabella, shiitake or button mushrooms, sliced.

Onions, leeks, garlic or shallots cubed.

Carrots, beets, turnips, radishes, potatoes, sliced.

Green beans, cabbage, kale, zucchini.

Choice of seasonings:  salt, pepper, garlic, Italian seasoning.

1-Tb. oil

 Supplies:

Heavy-duty aluminum foil.

Tongs or heat-resistant gloves

Using the heavy-duty aluminum foil make a 12″x14″ piece of foil for each pocket. Place the foil with the reflective side facing up and lightly oil the center. Place the meat in the center of the rectangle of foil. Add seasonings. Top with vegetables.
Bring the long side up over the food and fold them together. Repeat the fold. Make a double fold on each end of the pocket. Put your name on the foil.  Refrigerate until ready to pack the cooler.  At camp, place the pockets onto a bed of hot coals. Tongs or heat-resistant gloves are helpful. Cook for 10 minutes and flip over for 6-10 minutes more. Remove and allow them to cool for a couple of minutes. Open carefully, hot steam will escape.
Note:  If you are at all concerned about any of the ingredients not cooking thoroughly, consider cooking them ahead of time and assembling at camp and heating over the fire. If you take this option, add a few tablespoons of broth to the stew after assembly and before cooking.
Juice Boxes
Cucumber, Kale, Carrots (2 bunches), Ginger, Limes, Mint, Strawberries!

 

Cucumber_ lime_ mint aqua fresca
Photo from Simply Recipes
Cucumber, lime, mint aqua fresca!

This week’s Juice Box was inspired by the coming heat and the desire to enjoy aqua fresca!

This recipe is adapted from the one I found on the Simply Recipes Website.  I only adapted it by substituting the sugar for dates.

1 lb of cucumbers coarsely chopped.  Keep the peel!

1/2 cup lime juice from fresh limes.

1 1/4 cup mint leaves – woody stems removed.

3 pitted dates

Approximately 1 1/4 cup of water

Method

Blend all ingredients in a blender until smooth. Place a fine mesh sieve over a bowl and pour the purée through it, pressing against the sieve with a rubber spatula.  Try to drain as much liquid as possible.  Pour over glass filled with ice and garnish with a mint sprig and fresh lime wedges.
Laguna Farm  | (707) 823-0823 | jennifer@lagunafarm.com | www.lagunafarm.com

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

 

Jun
15
0

Happenings on the Farm!

Laguna Farm Newsletter

Thank you for supporting local agriculture!
June 14, 2016
Dear Members,

Last week, a friend and I went to Seed to Leaf Organics a vegan restaurant in Santa Rosa that features raw food.  The menu was full of fresh, farm-to-table menu items that re-inspired my goal of incorporating more raw foods into my diet.  I learned about bliss bowls and copied down a new smoothie recipe. Since my dinner, I have made zucchini noodles with pesto and a raw lasagna. I know that eating raw and vegan is certainly not something I want to do for every meal, but incorporating more fresh fruits and veggies into my diet via delicious recipes is certainly something I want to do more often.  In honor of the first sungold tomato harvest, I present to you a fully raw newsletter.  Enjoy!

Laguna Farm Zucchini Noodles
Zucchini noodles
Once again, I acknowledge that this is vacation time for many of our CSA members.  If you call to put your CSA on hold, we routinely ask if you are willing to donate it to Food for Thought or The Ceres Project.  By considering your CSA as an ongoing commitment, the farm does not experience a dip in revenue while members go on vacation. Remember, supporting local and sustainable agriculture affords you an array of benefits beyond your weekly produce.
Be well,
Jennifer Branham-Burns
Produce Box:  
Salad Mix, Cucumber, Zucchini, Beets, Super-fresh Potatoes, Kale and Onions.
 
Raw Lasagna

Jennifer_s Raw Lasagna
This is the lasagna I made over the weekend
Perfect for summer, this raw lasagna can be the the main course or a side dish.  It is very adaptable so feel free to blend your favorite greens into a pesto and your favorite herbs into the marinara sauce. 1 hour before making your lasagna, I suggest mandolin slicing 2 to 3 zucchini and setting them in a towel to absorb excess moisture.  Soak 1/2 cup sun-dried tomatoes in warm water.  Soak 1 cup raw cashews in warm water.  Once the hour has passed:
1.  Blend a pesto with your favorite greens and a dash of lemon. Consider basil, parsley, arugula, chard and kale.
2.  Make a magnificent marinara by blending sun-dried tomatoes with 1/2 basket of sungold cherry tomatoes, 1 clove garlic, 1 pitted date, a few sprigs of parsley and basil.
4.  Create a cashew cream by draining cashews and blending them with 1 clove of garlic.
Finally layer a lasagna by covering a 9×9 pan with layers of zucchini, pesto, zucchini, marinara, zucchini, cashew cream and so forth.  I added torn basil and sliced tomatoes into the layers.  Refrigerate 1 hour before serving, but serve on the same day it is made.  If you notice excess moisture accumulating, simply absorb it with a paper towel or drain it off.
Juice Boxes
Cucumber, Kale, Beets, Strawberries, Carrots, Nectarines, Ginger.

 

Acai bowls without acai… 
Localize it!
I have been hearing about acia bowls for a while, but have stuck to slurping down my smoothie disregarding the hype.  Why? For one, the acai berry is not local to our region.  Rather than abandon the idea all together, I adapted the recipe to reflect our region’s abundantly available fruits and veggies and came up with several acai bowls without acai!
Like smoothies, acia bowls can be made with a variety of fruits and vegetables.  It is a very thick smoothie that is served in a bowl topped with goodies and eaten with a spoon.  
Acai bowl without acai #1. frozen strawberries, kale, almond milk, avocado, frozen peaches.  Top with granola, chia seeds and sliced fresh strawberries.
Acai bowl without acai #2.  frozen blackberries, frozen nectarines, avocado, orange juice, kale. Top with granola, sliced fresh strawberries, blackberries and sunflower seeds.
Acai bowl without acai #3. frozen bananas (yes, I know they are not local), frozen strawberries, frozen blackberries, almond milk.  Top with peanut butter, chopped walnuts, fresh banana slices and honey.
Acai bowl without acai #4. frozen nectarines, frozen peaches, a dash of ginger juice, carrot juice or puree, orange juice.  Top with walnuts, honey, crystallized ginger and chia seeds.
The aim of the Acai bowl, or mana bowl or smoothie bowl (I am learning all the names) is to create a very thick smoothie, put it in a beautiful bowl, creatively and artfully top it with nuts, seeds, fruit and granola.  Sit down and eat it with a spoon.  Slowly.  I encourage you to look into the many possibilities.
Laguna Farm  | (707) 823-0823 | jennifer@lagunafarm.com | www.lagunafarm.com

 

Jun
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Happenings on the Farm!

Laguna Farm Newsletter

Thank you for supporting local agriculture!
June 7, 2016
Dear Members,
     I would like to use this newsletter to invite you to a few upcoming Laguna Farm events.  On June 14th and 16th, we are hosting an “open barn”. Everyone is invited to come out to the farm, shop in the farm store, and learn about our CSA.  This is a great opportunity to invite your friends to see what Laguna Farm is all about.
     Our next farm tour is on Thursday July 7th at 2:00.  Come tour the fields, peek into the hoop houses and see how we grow!  The public is warmly invited to these free tours, so feel free to spread the word.
     Finally, please mark your calendar for our CSA member potluck scheduled for August 15th from 4:00 to 7:00. Please join us for this fun, community building event.
      It’s vacation time for many of our CSA members.  If you call to put your CSA on hold, we routinely ask if you are willing to donate it to Food for Thought or the Ceres Project.  By considering your CSA as an ongoing commitment, the farm does not experience a dip in revenue while members go on vacation. Remember, supporting local and sustainable agriculture affords you an array of benefits beyond your weekly produce.
Be well,
Jennifer Branham-Burns
Produce Box:  
Salad Mix, Cucumber, Zucchini, Carrots, Basil, Super-fresh Potatoes and Parsley.
 

Summer Sandwiches 

Crusty bread slathered with soft goat cheese and topped with cucumber slices and basil is the perfect summertime sandwich.  Grilled zucchini replacing the cucumber and topped off with thinly sliced spring onions can be another alternative.  During the summer months, fresh and light sandwiches paired with a green salad can serve as dinner, saving time and energy from the kitchen.
Sandwiches are not just for lunch, but can be made for breakfast with eggs, soft cheese and fresh greens.  A summer sandwich paired with soup and dinner is served.
Juice Boxes
Cucumber, Kale, Beets, Strawberries, Oranges, Carrots, Nectarines.

 

juice cubes
Remember my juice cube idea?
We are loading you up with carrots as the crop is abundant.  Also, your beets are on the huge side, as you can see.  If you are looking to save time, and want to process your juice box all at once, let me once again encourage you to make “juice cubes”.  Simply juice one vegetable at a time and pour the juice into an ice-cube tray.  Super sweet juices like carrot and beet freeze firmly with the addition of a splash of water. When you want to incorporate carrot or beet into a smoothie or juice, simply blend or thaw the juice cube and you don’t have to drag out the juicer.  Currently my freezer has zip-lock bags of frozen whole strawberries, frozen bananas (peeled), beet cubes, carrot cubes and blended kale cubes.  When I want to make a smoothie, I blend a handful of strawberries, 1 beet cube, 2 kale cubes, 2 carrot cubes, a frozen banana and a fresh peeled orange.  Often I add about 1/2 cup of water or almond milk to get things whirling.
Laguna Farm  | (707) 823-0823 | jennifer@lagunafarm.com | www.lagunafarm.com

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