Nov
26
0

Happenings on the Farm!

Laguna Farm Newsletter
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Thank you for supporting local agriculture!
November 23, 2015
Dear Members,

      Happy Thanksgiving!  We are busy in the farm store filling everyone’s bags with Thanksgiving goodness.  Our farm store is open until 7:00 on Wednesday evening, so come on out and enjoy the harvest.  Thursday CSA boxes were made this morning and are being delivered and picked up as I write.  The farm store will be closed on Thursday and Friday, though your CSA box will be available in the walk-in until Saturday night if you need to pick it up in the later part of the week.  
     Are you looking for sustainably produced healthy gifts this holiday season?  Consider a Laguna Farm gift certificate or gift box.  Our online holiday department may have the perfect gift for you to give this season.
     Cookies For A Cause: We are hosting a Cookie Swap Party on December 8th from 2:00 to 4:00.  Please come with a dozen cookies, a $5.00 donation to our “Cash for Veggies” program and your good cheer.  Laguna Farm will provide boxes for you to take your cookies home in as well as refreshments and holiday music.  
     Lastly,  Nacho and I would like to express our sincere gratitude to all of our CSA members, farm market patrons, restaurant accounts and well wishers.  As we move into our 6th year of ownership of a farm that has grown in Sonoma County for 30 years, we are acutely aware of the many blessings that have come our way.  If it were not for Scott Mathieson, who believed in us, supported us, took a HUGE risk on us and gave an opportunity that we could not have afforded without him, things would be very different today.  For that, we are forever grateful.
Be Well,
Jennifer 

Laguna Farm's Butternut Squash
Produce Box:  
Salad Mix, Kale or Collards, Butternut Squash, Potatoes, Carrots, Parsley on Tuesday Broccoli on Wednesday.
This week’s CSA features a beautiful butternut squash.  Below are a few ideas on how to prepare this hearty winter squash:
However your enjoy your butternut squash, remember, it is easy to peel it with a potato peeler as the skin is very thin.  While your squash will keep for several months, we suggest eating it soon as it will never get better in the cupboard and fresh is best.
Juice Box:

Apples, Carrots, Celery, Kale or Collards, Pears, Satsumas, Parsley
Pears are best smoothied rather than juiced.
It is tempting to toss your pears through your juicer along with apples, but pears juice quite differently. Pears ripen from the inside.  Once the outer layer is soft, the inside is very ripe and sweet.  This fruit, once it hits the juicer, does not separate from the pulp very well. In fact, I once juiced several pounds of overripe pears before deciding to quarter them for the freezer to be added to my smoothies along with berries and over ripe bananas.  
Laguna Farm  | (707) 823-0823 | jennifer@lagunafarm.com | www.lagunafarm.com


Nov
12
0

Happenings on the Farm!

Laguna Farm Newsletter

Thank you for supporting local agriculture!
November 10, 2015
Dear Members,

     We are gearing up for the Thanksgiving holiday at Laguna Farm by opening up our farm store to the public and encouraging everyone to support locally grown and locally owned this holiday season.  Please note that during Thanksgiving week, we will make your CSA boxes on Tuesday and Wednesday.  Thursday members: Please pick up your CSA box on Wednesday so you can cook it up for the holiday!  The Laguna Farm store will be closed on November, 26th. 
     Are you looking for sustainably produced healthy gifts this holiday season?  Consider a Laguna Farm gift certificate or gift box.  Our online holiday department may have the perfect gift for you to give this season.
     Cookies For A Cause: We are hosting a Cookie Swap Party on December 8th from 2:00 to 4:00.  Please come with a dozen cookies, a $5.00 donation to our “Cash for Veggies” program and your good cheer.  Laguna Farm will provide boxes for you to take your cookies home in as well as refreshments and holiday cheer.  
Be Well,
Jennifer 

Carrot Parsnip Soup
Produce Box:  
Salad Mix, Chard or Collards, Delicata Squash, Parsnips, Carrots, Broccoli and Potatoes on Tuesday Radishes on Thursday.
Parsnip and Carrot Soup
1 medium leek, thinly sliced
4 medium parsnips, peeled and diced
4 medium carrots, peeled and diced
4 cups chicken stock (or vegetable)
1 bay leaf
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup small pasta, cooked al dente and drained (uncooked if making
soup on the stove top)
1 tablespoon chopped parsley
croutons for garnish
This can be cooked in a big pot on the stove until the veggies are
tender, or in a slow cooker on low for 6-9 hours or on high for 2-4
hours.
Thank you CSA member Kirsten Dearing for submitting this recipe!
Juice Box:

Apples, Carrots, Beets, Cucumbers, Chard, Ginger, Lemons. 
Apples
 About Granny Smith Apples
Granny Smith Apples are a juicer’s favorite.  They are crisp, tart, juicy and blend well with most green juice recipes.  I always suggest that the best apple is the apple that is “in season”, so we are in luck that the Granny Smith from Devoto Orchards is in season now.
Try one of these famous blends:
Carrot, Granny Smith Apple, Ginger Juice
Beet, Carrot, Granny Smith Apple
Cucumber, Lemon, Granny Smith Apple
Laguna Farm  | (707) 823-0823 | jennifer@lagunafarm.com | www.lagunafarm.com

Nov
4
0

Happenings on the Farm!

Laguna Farm Newsletter

It’s time for Sugar Pie
November 3, 2015
Dear Members,

     In looking at our sugar pie pumpkins, Nacho and I decided we should get them into your hands as soon as possible. You see, at the farm they are stored in large bins just outside the barn. With the rain over the weekend and the coming frost, we are concerned that we will loose the entire harvest before Thanksgiving (when we usually distribute them). For this reason, the sugar pie pumpkins are in your CSA this week along with some great ideas and clear instructions on how to process the pumpkins NOW, so you can use the puree during the holidays. My first tip is: Don’t Wait! A pumpkin sitting on the counter or in the cupboard will not get better.  Harness the freshness and bake, roast or steam your sugar pie this week and either use it in your favorite recipe or freeze the puree for use during the holidays.
     Please note that during Thanksgiving week, we will make your CSA boxes on Tuesday and Wednesday.  Thursday members should get their produce on Wednesday so you can cook it up for the holiday!  The Laguna Farm store will be closed on November, 26th.
Be Well,
Jennifer Branham

Red Cabbage Slaw
Produce Box:  
Salad Mix, Kale, Parsley, Turnips, Cabbage, Sugar Pie Pumpkin, Red Onions
Red Cabbage Slaw: has more crunch and spice over your standard sweet green coleslaw.  Try this recipe from Bobby Flay.  I made it last evening and substituted parsley for basil and let it set in the fridge overnight.  Today the crunch remains, but the flavors are incorporated into the juice of the cabbage better.  Tip:  Make it ahead and consider doubling the batch.  It is super good and I found myself eating it as a main course!
Sugar Pie Puree: Cut the top off your sugar pie pumpkin and remove the seeds and pulp.  Rinse out the pumpkin then carefully cut it in half.  In an oven heated to 350′, place the pumpkin (cut side down) in a baking pan that has 1-2 inches of water in it.  Bake the pumpkin for 30-50 minutes (until fork tender).  Let your pumpkin cool before scraping out the flesh.  Discard the skin.  To make the pumpkin smooth, either put it in a blender or food processor or simply mash with a fork or potato masher.  I suggest measuring out two cups of puree at a time (this is the amount most pie recipes call for) and freezing in pre-portioned amounts in a zip-lock bag.
Juice Box:

Apples, Carrots, Beets, Persimmons, Celery, Tangerines, Parsley, Sugar Pie Pumpkin, Kale. 

Pumpkin Juice!  So good, so sweet.
Pumpkin juicing tips
  • Use pie pumpkins or any pumpkin variety that can be eaten.
  • Always cut the rind off the pumpkin.  The rind can damage your juicer.
  • Remove the pumpkin seeds from the center before juicing.
  • Pumpkins pair well with carrots, sweet potatoes, regular potatoes, citrus, pineapple, mango, apples, pears, squash, zucchini, kale, spinach and beets.
  • Pumpkins don’t yield much juice, so when creating your own pumpkin juice recipe, you’ll need to pair it with other juicy produce.
  • You’ll need a strong knife to remove the rind and cut through the pumpkin.  
  • Pumpkins should be juiced raw, just as all other produce is juiced raw.
For an abundance of ideas on pumpkin juice, please visit All About Juicing!
Laguna Farm  | (707) 823-0823 | jennifer@lagunafarm.com | www.lagunafarm.com

Oct
28
0

Happenings on the Farm!

Laguna Farm Newsletter

Upcoming events and recipes from the farm
October 27, 2015
Dear Members,

Horseradish_ Garlic_ Onions_ Ginger and Hot Peppers

     Last evening I got together with a few friends and made a batch of Rosemary Gladstar’s Fire-Cider. The recipe is simple, the process is intense, and the result after a month of seeping in a jar should be amazing.  My obligation in using this recipe is to share it.  Our herbal foremothers are asking that we keep these recipes available and accessible to anyone who is interested in preparing their own remedies at home.  All the ingredients for fire-cider can be found at our farm stand (minus the vinegar) so consider putting up a batch yourself!

Fire Cider with Rosemary Gladstar
Fire Cider with Rosemary Gladstar


It is wonderful to know that many of our common foods can be healing as well as nourishing.  This winter, along with your fresh dug potatoes and frost-sweetened roots, I hope you add healing herbs, spices and preparations to your culinary creations.  Laguna Farm is lucky to neighbor with the Sonoma County Herb Exchange.  All of our members are welcome to pop on over on Tuesday afternoons. There you can pick up your pre-ordered herbs and become a part of the herbalist community.


Be Well,
Jennifer Branham
Produce Box:  
Salad Mix, Beets, Leeks, Potatoes, Chard, Cucumber or Squash, Green Beans on Tuesday and Broccoli on Thursday.
Potato-Leek soup is what your produce box screams to be made into this week.  There are many recipes on the web, but my favorites encourage you to use full cream and bacon to enhance the flavor and heartiness of this favorite soup.  

Method:  

     In a large saucepan or stockpot, bring 8 potatoes and 4 cups chicken or veggie broth to a boil. Cook until potatoes are tender. Meanwhile, place 1 pound bacon cut in 1 inch pieces in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving 3 tablespoons of grease and set aside. Sautee the 3 leeks in the frying pan with the reserved bacon grease 8 to 10 minutes.

     When the potatoes are tender, stir in the fried leeks, heavy cream and bacon. Stir to blend and remove from heat. Serve hot garnished with cheddar cheese and parsley.

This full fat recipe satisfies my family during the winter as a main course served with a fresh salad.  If you are looking for a lower calorie recipe for potato leek soup, there are several vegan alternatives available.  

 

parsley_ lemon_ horseradish juice
Juice Box:

Apples, Ginger, Chard, Carrots, Valencia Oranges, Beets, Persimmons and a slice of Horseradish. 
I invite you to learn about horseradish with me!

So juicing friends, you and I are in this journey together.  While I have been making fruit and veggie juices for 10+ years, I am learning along with you. This week I am gifting you a sliver of horseradish.  It has no value in your box (you didn’t pay for it, so don’t worry).  I put it in your box because we ordered in sustainability grown and organic horseradish for the farm-store and I want to experiment along with you in seeing how we can incorporate it in our juice. 
     Last evening, I juiced lemons, parsley, celery and horseradish from a recipe inspired by “In The Reeboot Kitchen“.  It had a nice kick to it and cleared out my sinuses for sure.  Hit reply and let me know how you used your horseradish.  
Laguna Farm  | (707) 823-0823 | jennifer@lagunafarm.com | www.lagunafarm.com


Oct
23
0

Laguna Farm Newsletter

Laguna Farm Newsletter

Upcoming events and recipes from the farm
October 20, 2015
Dear Members,

Santos tosses Sugar Pie Pumpkins into Lorenzo’s expert catch.

Localize Your Holiday is the theme for the rest of the year.  By creating a locally grown feast, not only are you serving the best and freshest food Sonoma County has to offer, but you are keeping your food dollars in our region. Please invite your friends and family to come to Laguna Farm, shop at the farmers market or locally owned stores this holiday season and let us finish out the year strong with your continued support of Sonoma County Agriculture.

     Butternut squash went into all the produce boxes this week.  The field crew are having fun with the Great Winter Squash Toss as we clear the fields for the coming rain.  While winter squash stores well for many months, it is our goal to move it into your homes quickly.  It will last much longer in your pantry rather than in our crates at the farm.  I will give you tips on how to process these daunting vegetables and hope you nourish yourselves with roasted, baked, steamed and stir-fried winter squash.  For the butternut, I recommend peeling it with a potato peeler or roasting it halved, in the skin.  You get the most out of your squash this way and the skin is so thin a potato peeler is the tool for the job. 
     We have sign-ups in the barn for our “Cookie Swap Party” on December 8th from 2:00 to 3:00. We are hosting this gathering as a benefit our EBT customers.  Please plan on attending and diversifying your holiday cookie stash by baking one dozen cookies of one type and going home with 12 unique cookies from your fellow CSA members.

Be Well,
Jennifer Branham
Laguna Farm's Butternut Squash
Produce Box:  
Salad, Carrots, Cucumber or Squash, Broccoli on Tuesday, Green Beans on Thursday, Saute Greens and Butternut Squash.

Heat the oven to 425°F and arrange a rack in the middle. Line a baking sheet with aluminum foil. Place the squash pieces cut-side up on the baking sheet. Melt 1 tablespoon of the butter and brush all of it over the tops and insides of the squash halves.  Season generously with salt and pepper. Roast until knife tender, about 50 minutes to 1 hour. Meanwhile, peel, core, and cut the 1 apple into medium dice. Cut 1 small onion into medium dice. Melt the remaining tablespoon of butter in a large saucepan over medium heat. Add the apple, onion, and sage, season with salt and pepper, and cook, stirring occasionally, until softened, about 7 minutes. Remove the pan from the heat and set aside. When the squash is ready, set the baking sheet on a wire rack until the squash is cool enough to handle. Using a large spoon, scoop the flesh into the saucepan with the sautéed apples and onions; discard the skins. Add 2 cups chicken or veggie broth, 2 cups water, and 1 tsp salt and 1/4 tsp pepper. Stir to combine, and bring to a boil over medium-high heat. Reduce the heat to medium low and simmer, stirring occasionally and breaking up any large pieces of squash for about 15 minutes. Remove the pan from the heat and stir in the cream. Using a blender, purée the soup in batches until smooth, removing the small cap (the pour lid) from the blender lid and covering the space with a kitchen towel (this allows steam to escape and prevents the blender lid from popping off). Alternatively, use an immersion blender. Taste and season with salt and pepper as needed. Serve garnished with the pumpkin seeds, if using.

Juice Box:

Cucumber, 2 bunches of Carrots, Pears, Celery, Valencia Oranges, Baby Greens and Kale.
The best way to incorporate juice into your life is to make it easy!

The only thing that gets in the way of me and juicing is time. For this reason, I am always looking for time saving strategies that encourage me to make juice even when I am in a rush.  This week, with all these beautiful greens in the juice box, I made “green cubes”.  By adding 1/4 bunch of kale at at time to my blender with 2 cups of water I process the whole bunch into a liquid form.  Once liquefied, I poured the kale into two ice-cube trays and froze them overnight.  Now in the mornings, I can juice my carrots, celery and pears in my juicer then toss in one or two fibrous kale cubes into the mix and shake.  The kale cubes dissolve by lunch.  If you have any tips that save time please hit reply and fill me in!
Laguna Farm  | (707) 823-0823 | jennifer@lagunafarm.com | www.lagunafarm.com


Oct
14
0

Happenings on the Farm!

Laguna Farm Newsletter
title>Laguna Farm news and recipes

Upcoming events and recipes from the farm
October 13, 2015
Dear Members,

you pick pumpkins!

We love the winter holidays so we are already getting prepared at Laguna Farm.  November is a special month when we encourage folks to “localize your holiday” by selecting foods that are in season and purchased direct from your farmer.  We open our barn to non-CSA members to come and experience our late harvest. Please spread the word that Laguna Farm is open to the public on Tuesday, November 24th and Wednesday, November 25th.  We will be closed on Thanksgiving Day. Please note that Thursday CSA members will receive their boxes on Wednesday of Thanksgiving week.  Back to the present, you are all getting your Halloween carving pumpkin over the next two weeks.  We have a beautiful assortment in front of the barn and are delivering pumpkins to our home delivery and neighborhood drop-site members.  If you don’t want a carving pumpkin, feel free to select a winter squash that is more to your liking.  Jumping to the way future, on December 8th from 2:00 to 4:00 we are hosting a “Cookie Swap Party” to benefit our EBT customers.  Please plan on attending and diversifying our holiday cookie stash.  More on that to come!

Be Well,
Jennifer Branham
Produce Box:  
Salad, Carrots, Cucumber or Squash, Broccoli, Parsley, Shelling Beans, Carving Pumpkin!

Cranberry Shelling Beans
The best way to make use of these wonderful fresh beans is to eat them fresh!  They can easily be dried (in the pod) on your counter then soaked overnight and boiled later.  To eat fresh, simply shell the beans and boil in plain water for 25 minutes until tender. Once tender, add salt and seasonings to taste. I prefer salt, cumin, and red pepper flakes.  Sage and garlic is another great seasoning blend as is rosemary, sea salt and parsley.
Juice Box:

Cucumber, 2 bunches of Carrots, Apples, Pears, Celery, Parsley, Strawberries and yeah, you get a carving pumpkin too…. 
Celebrate our transition to fall and celebrate the harvest with pumpkin juice!

Ginger, Apple and Pumpkin Juice. 
Those of you that are getting a juice box also have a carving pumpkin in your share. Consider juicing your carving pumpkin with a ratio of 1/3 pumpkin, 1/3 carrots, 1/3 apples and a finger of ginger. 
Pumpkin is full of vitamins, minerals and antioxidants. There is a common understanding that carving pumpkins are for decoration and sugar pie pumpkins are for eating. I would like to challenge you to have your pumpkin and eat it too!
Laguna Farm  | (707) 823-0823 | jennifer@lagunafarm.com | www.lagunafarm.com


Oct
1
0

Happenings on the Farm!

Laguna Farm Newsletter

Winter Squash is Here! 
September 29, 2015
Dear Members,

We are sure feeling the chill in the air here at Laguna Farm.  The frost has already come and scorched the tips of the zucchini and cucumber plants.  Soon the summer fields will be layed to rest while we focus on production in the higher grounds.  Still, we have a full green house of starts that will provide our members with roots, lettuces and cooking greens throughout the winter months.  Nacho even surprised me with a late planting of basil! Farmers are an optimistic bunch…  

Last night after I failed to figure out how to get my heater fired up I decided to warm the house by baking a spaghetti squash. Saute’d peppers and onions were mixed with my home-made tomato sauce and enjoyed in the belly of a spaghetti squash with shaved goat cheese.  During the winter months we crave the slow roasted cooked foods.  Steamed cauliflower, roasted potatoes and slow cooked squash warm our belly, heart and home. Please take my advise and eat your potatoes tonight.  We are harvesting them right now and are putting them in your produce box this week.  While we will have them into the winter, there is nothing like a fresh dug potato and I hope you get to taste them just hours after harvest.  

Be Well,
Jennifer Branham
Cauliflower with leaves.
Produce Box:  
Salad, Carrots, Cucumber or Squash, Cauliflower, Scallions, Chard or Kale, Potatoes that are dug the day you get them!


Curried Cauliflower and Carrots
Preheat the oven to 425 degrees F.
Whisk together 2 tsp curry powder, 1 tsp cumin, 1/4 tsp salt, 1/4 tsp pepper and 1/3 cup olive oil in a medium bowl.Spread the florets of 1 medium

 cauliflower, 4 carrots chopped into 1 inch pieces, and 1 medium red onion cut into 8ths in a single layer on a large baking sheet-lined with tin foil. Drizzle with the dressing and toss so it is thoroughly coated. Roast the vegetables in the oven until tender and browned, about 40 minutes, stirring halfway through cooking. Remove to a serving bowl and sprinkle with parsley and a drizzle of olive oil on top. Serve hot or at room temperature.

Juice Box: Cucumber, 2 bunches of Carrots, Apples, Pears, Ginger, Chard or Kale.
Celebrate our transition to crisper, cooler weather and beautiful produce with this simple and super tasty juice

Ginger, Apple and Carrot Juice. 
Start with juicing 4 medium carrots and two apples.  Add about an inch of ginger and push it through your juicer with a carrot.  Taste your juice and if more ginger is desired, push another inch through with another carrot.
Tip:  Because ginger is so concentrated (and expensive) I suggest making a ginger cubes.  Simply juice your entire piece of ginger.  To clear out the remaining ginger from your juicer, push a carrot or apple wedge through.  Add about 1 cup water to the juice and freeze in an ice-cube tray filling each section 1/2 way.  Now you have ginger to add to your juice whenever your recipe calls for it.
Laguna Farm  | (707) 823-0823 | jennifer@lagunafarm.com | www.lagunafarm.com

Sep
24
0

Happenings on the Farm!

Laguna Farm Newsletter

Come tour the farm with Farm Trails.  This weekend!
Dear Members,

Every spring and fall, students from SRJC’s sustainable agriculture program come to Laguna Farm to learn about our business model.  It is one my favorite tour groups because I can explain how local agriculture benefits from direct to customer sales and how our community benefits from having sustainable agriculture in their region.  It is the responsibility of farms like Laguna to stay relevant in Sonoma County.  The cost of living is high. Land value is pricey. Labor is scarce.  Beyond our fresh produce, sustainable and regenerative farming practices and stellar staff, we need to be an authentic and reliable resource.  
 
Last Thursday night these promises and commitments were proven by our farming community’s response to the needs of the Valley fire victims.  I tell you of this, so you can know that even if you think you may not have contributed to our neighbors in Lake, by supporting Laguna Farm and other area farms, you were a part of a mobilization of good that continues to help those in need. Read the article here.

Moving forward, this Saturday and Sunday is “Weekend Along the Farm Trails“. Laguna Farm is hosting an open barn on Saturday from 10:00 to 3:00.  If you are interested in what we are offering or would like to visit other area farms, please register for free at Farm Trails and they will send you the details. 

Lastly, please let me know what you think about this newsletter format.  With more and more people using mobile devices to read our newsletter, I thought I would try this responsive template.  

Be Well,
Jennifer Branham
Cauliflower with leaves.
Produce Box:  
Salad, Beets, Cucumber or Squash, Cauliflower, Leeks, Green Beans, Candy Onions. 

When roasted with a little olive oil, 
cauliflower florets turn lusciously
 sweet, crisp and caramel-brown. 
A squeeze of lemon brightens their flavor. 
Preheat the oven to 400°. On a large rimmed baking sheet, drizzle the cauliflower florets with the olive oil. Season them with salt and pepper and toss well. Roast for about 30 minutes, stirring occasionally, until the cauliflower is tender and golden brown. Garnish with lemon wedges and serve.

Juice Box: Beets,Cucumber, Carrots, Apples, Berries, Chard, Celery
Be sure to drink your juice as soon as possible after it’s made for the most nutritious bang. Adding chia seeds helps replace the fiber that is lost in the juicing process.

Beets, carrots and apples are a juicer’s standby. While your juicing box contains a heavy two pounds of apples, I suggest you limit the amount you use in combination with beets and carrots that are already naturally sweet.  Do go heavy on the apples in combination with your celery and cucumber.  Recipe:  3 sprigs celery, 3 whole apples, one large cucumber.  Serve over ice on a warm day!

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

Sep
17
0

Happenings on the Farm!

Laguna Farm Newsletter

Locally, sustainably grown, in a way that benefits the environment, the workers, the habitat & you!

 


Quick Links


Upcoming Events
&
Activities


16 Mile Farm Country Bike Ride
September 19th at 10:00 
I am leading a 16 mile bike ride throughout Sebastopol and parts of west county with the meet-up group Spirit of Adventure .  If you are interested in joining in and want more details email: jennifer@lagunafarm.com 
Please note, this activity does NOT meet at Laguna Farm.  e-mail me for details.

__________________

Weekend Along the FarmTrails
September 26th 
Sonoma County Farm Trails is celebrating Weekend Along the Farm Trails on September 26th and 27th. Laguna Farm is participating on the 26th with a farm tour at 11:00 am and a juicing demonstration at 2:00.  We would love for you to join us! Consider bringing a picnic lunch and eat under the oak tree before heading off to other local farms and attractions.
September 15 , 2015
Dear Members,
    So many of us in Sonoma County are saddened to hear the losses of our neighbors in Lake.  Our friends have lost houses and businesses, our colleges have lost  ranches, livestock.  We all have lost the infrastructure of Harbin Hot Springs.  
     On Sunday a few of us farmers and chefs wondered what we could do to help.  The idea of hosting a benefit dinner at the Sebastopol Grange  took shape and generosity took over from there.  
     Please join Laguna Farm and a huge contingent from your agriculture community at the Sebastopol Grange 6000 Sebastopol Ave (aka Highway 12) on Thursday 9/17 at 6:00 to raise money for the fire victims of Lake County.  Yes, that is tomorrow night! Marianna Gardenhire, chef from Backyard Restaurant and Rob Hogencamp, chef from Sonoma West Medical Center are leading a crew of volunteers to cook up an amazing meal.  This “pay what you can” dinner will be well attended and we strongly suggest you car-pool or keep an ear out for remote parking with shuttle service.  We are still in the planning and organizing phase of this quick response and hope you join us in the effort to support our neighbors, our community and each other. 
     
     Be Well,
     Jennifer Branham


Produce Box Contents:
Salad Mix, Carrots, Zucchini or Cucumbers, Potatoes, Parsley, Kale, Green Beans.

 

So many people wonder what to do with this huge bunch of parsley.  The simple answer is Parsley and Walnut Pesto.  This recipe from Simply Recipes is easy, tasty and freezes well too.  Try it over raw zucchini noodles made from a Veggetti.  It also is perfect on crusty toasted bread, pasta or your fresh dug Laguna Farm potatoes!


Juice Box Contents:
Carrots, Strawberries, Melon, Kale, Parsley, Gravenstein Apples, Cucumbers.
A handful of parsley flushes our impurities
Parsley, a SUPER-FOOD!
Parsley to us juicers and super-food eaters is not a garnish, but rather an ingredient for health and well-being.  Juice parsley with carrots, apples, cucumber and kale to make a green juice with just enough sweetness and body to make you want a second cup.  Parsley coagulates, so give our juice a good stir and juice it first followed by a cucumber or root to flush it out of your juicer.  Enjoy!
1764 Cooper Road

Sebastopol,, CA 95472

Sep
3
0

Happenings on the Farm!!

Laguna Farm Newsletter

Locally, sustainably grown, in a way that benefits the environment, the workers, the habitat & you!

 


Quick Links


Upcoming Events
&
Activities

Fermentation Demo
September 15th 2:00
Come to the Laguna Farm barn and learn from Jennifer Harris how to ferment cucumbers into pickles. We have a bumper crop of pickling cucumbers that just came into harvest.  If you would like to order cucumbers to make into your own pickled treats, order today!!
__________________

Raw Vegan Potluck
September 12th at 5:30
Join Sonoma Raw at their monthly potluck here at Laguna Farm. During the potluck, I will give a brief talk about Laguna Farm and eating “in season”. Participants are asked to bring a raw vegan dish (a simple salad or fruit platter is a welcome offering).  Everyone is invited!  You don’t have to be a “raw vegan” to attend, only your dish must be raw and vegan.  So come and meet this sweet group of friends and swap recipes and ideas under Grandmother Oak. They are interested in learning about our farm and I would love to have some CSA members present as we host them.
P.S. You do not have to RSVP or join the group to attend. As the evening turns cool, I suggest bringing a sweater :-)
__________________

Tomato Time
Buy Bulk Now

If you would like to put up tomatoes for the winter, now is the time to buy your “New Girl” tomatoes in bulk.  We are selling 20 pound boxes for $30. We will keep this deal for the rest of the season – usually until first frost.  Please pre-order them from the farm store today!
September 1 , 2015
Dear Members,
     Just when I thought September was going to be a “not so busy” month, I look at the calendar and see it is scheduled up with fun, exciting, new and unique activities.  Starting out on the 3rd at 2:00 with our monthly farm tour.  Meet me in the barn and I’ll show you this year’s pumpkin patch!  Coming right up is the Heirloom Expo at the Santa Rosa Fairgrounds on the 8th 9th and 10th.  I will be speaking about investing in our local food system at 6:00 on Wednesday night.  Please check out their schedule and see what you can experience.  On September 12th at 5:30, Laguna is hosting the Raw Vegan meet-up group for a potluck.  (Please see side-bar for more details).  I would love to have some CSA members join us.  On Tuesday, September 15th, Jennifer Harris will be in the Laguna Farm barn presenting a demonstration on how to ferment cucumbers into pickles.  This demonstration is just in time for our bumper crop of pickling cucumbers!
     Be Well,
     Jennifer Branham


Produce Box Contents:
Salad Mix, Turnips, Zucchini or Cucumbers, Tomatoes, Broccoli on Tuesday, Potatoes on Thursday, Cilantro for everyone!

 

In a large pot, saute 1 chopped medium onion in 1T canola oil until slightly carmelized.  Add 1 tsp salt along with 2 Cups long grain rice and saute’ 2 more minutes.  Add 2 cups chicken or vegetable broth and 2 cups water and cook rice for 20 minutes on low.  Once the rice is cooked, lightly stir in 1 cup chopped cilantro and the juice of 3 limes.  Serve with a cilantro and lime garnish.  For an added treat, sprinkle toasted pumpkin seeds over the top before serving.  


Juice Box Contents:
Carrots, Strawberries, Celery, Kale, Gravenstein Apples, Cucumbers, Beets.

Smoothie prepping strategies!
1.  Make juice cubes by juicing your veggies all at once and pour each type of vegetable or fruit juice into ice-cube trays.  When you want to add a certain type of juice to a blend, pop out a cube and defrost it by adding it to a blender for smoothies or shaking it in a bottle.  
2.  Pre-freeze your fruit in “Smoothie Bags” or jars!  Chop up your peaches, apples, bananas, and freeze them on baking sheets.  Once your fruit is frozen, create mason jars or zip-lock baggies filled with the fruit and veggie blend of your choosing.  Your juice cubes will go well here.  Store the fruit and veggie cubes in your freezer so when you are ready to make a smoothie, you just grab and blend!
3.  Blend your greens first in liquid before adding to frozen fruit.  
4.  Make your juice the night before and add lemon to preserve it.  
5.  Have everything set up and prepped the night before.  Carrots washed, apples cut, beets trimmed, greens washed and chopped.  This way in the morning, all you need to do is juice!
6.  ALWAYS rinse your juicer and blender just after you use it.  A quick rinse is all your appliances will need if you do it immediately after juicing.
1764 Cooper Road

Sebastopol,, CA 95472