Look at this beautiful CSA box this week. The romanesco is worthy of a photograph or two! Notice the Sweet Dumpling Squash. This is the last of the winter squash from the fall harvest. We want to go through it all before February and encourage members to resist decorating the house with these cute little guys and par-bake them and eat them soon. I am going to try the quinoa stuffed squash featured on the recipe sheet for my family.
Out in the fields the greens, alliums and roots are doing very well. The Asparagus is just peeking up from the thick mulch of straw and our early strawberry crop is sending up new leaves reminding us that it is time to cut back the dead leaves so it can fruit in the spring.
Nacho and I are planning on adding some fruit trees to the orchard this year. Citrus would be nice as we could use some winter fruit on the farm.
Be Well,
Jennifer Branham

In Your Box This Week: From the Certified Naturally Grown fields of Laguna Farm, our “Naturally Grown” salad mix, romanesco, sweet dumpling squash, radish, kale or chard, garlic and Satsuma from the Sierra Foothills.

Local Medicine in Your Hands A Celebration of Local Herbal Authors
Featuring Peggy Shafer and her newly published book, The Chinese Medicinal Herb Farm. Saturday, February 25 6:00 – 9:00 PM Masonic Center, 373 N. Main St., Sebastopol $15
ALSO HIGHLIGHTING local authors David Hoffmann (Medical Herbalism), Kami McBride (The Herbal Kitchen), Jill Nussinow (The Veggie Queen), Robert Kourik (The Lavender Book), Karin Uphoff (Botanical Body Care), Carol Isinpresser (The Herbal Cookbook), and Leslie Gardner (Life in the Medicine), who will be available to sign their books.

Volunteer for Laguna Farm events: We are in the early stages of planning for farm events. We are always looking for members who would like to lend a hand or special skill. If you would like to be a part of upcoming events and workshops at Laguna Farm, let us know. We enjoy involving the farm community. Some events on the horizon include the Sebastopol Documentary Film Festival’s showing “Urban Roots” a film we are co-sponsoring with Slow Food Russian River. Also, we are planning on hosting the Harvest Festival in the Fall and would like to work with the Laguna Foundation in some restoration activities along the Laguna.

Sneak Peak into your CSA Box: Both our website and facebook advertize next weeks box contents. If you like to plan your meals and shopping in advance, look in one of these two places to find out what the CSA is planning on providing.

Farm Pick Up members. Notice this newsletter is not all wet and soggy! We are not putting it inside your CSA box. It can be found DRY either inside the walk-in, on the store table or on the blue weigh station. Please grab one and keep apprised of farm happenings or feel free to save paper and read it online!

Pan Steamed Romanesco Broccoli with Roasted Fingerling Potatoes

Ingredients

Romanesco Broccoli dish:
• 1 medium leek
• 2 small heads Romanesco broccoli
• 1 large garlic clove
• 1.5 tbsp water
• 1.5 Meyer lemon juice & zest
Roasted Fingerling Potatoes:
• 1/2 lbs fingerling potatoes
• 2-3 sprigs fresh rosemary

Directions:
• Preheat oven to 400 degrees.
• Halve and chop potatoes to desired size and add to roasting pan.
• Finely chop a generous portion of fresh rosemary, about 1 tbsp.
• Once chopped, drizzle potatoes with olive oil and sprinkle with rosemary, sea salt and freshly ground pepper.
• Mix well.
• Place potatoes in oven and roast until golden brown, stirring every 10 minutes for about half hour, or until crisp.
• While potatoes are roasting, clean and chop Romanesco broccoli into bite-sized florets.
• Clean and coursely chop leek. Peel and mince your garlic clove.
• Heat olive oil on medium heat until it swirls easily in the pan.
• Add leeks and stir.
• Allow to cook about 2 minutes, then add garlic.
• After the garlic becomes fragrant, about 30 seconds, add broccoli and stir. Add salt and pepper.
• Cover the pan and allow to cook, stirring occasionally, about 2 minutes.
• Add water and return cover to pan. Allow broccoli to steam for a minute or two, then stir.
• Add lemon juice and zest and continue cooking until tender, about 3-4 more minutes.
• Serve immediately.

• Quinoa Stuffed Sweet Dumpling Squash
Serves 3
•
Ingredients

• 3 sweet dumpling squashes
• 1 tablespoon olive oil
• 1 small onion, diced (about 1/2 cup)
• 1/4 cup shelled pistachios, coarsely chopped
• 8 dates, coarsely chopped (about 1/4 cup)
• 1 teaspoon lemon zest
• 1 teaspoon cinnamon
• 1 cup cooked quinoa
• Salt and freshly ground black pepper

Directions
• Preheat oven to 375 F.
• Cut squash in half and scoop out seeds. (The seeds can be roasted like pumpkin seeds.)
• Place squash face-down in an oiled baking dish. Bake until tender when pierced with a knife, about 30 minutes. Remove squash from oven but keep oven on.
• Prepare the stuffing while the squash is baking. Heat oil in a medium saucepan over medium heat. Add onions and sauté until onion is translucent. Add pistachios, dates, lemon zest, and cinnamon and sauté for another minute. Stir in the cooked quinoa and season to taste with salt and pepper.
• Turn the squash upright in the baking dish and stuff with the quinoa mixture.
• Cover dish with aluminum foil and bake for another 20 minutes.

This weekend’s rain brought the floodwaters into the Laguna Fields. It is always surprising to see how fast the water comes up. Our fields across the 116 are doing very well. We are looking forward to starting up at the Sebastopol Farmers Market early this year and have the goal of attending year-round next year. A lot depends on the weather.
Thank you to all of you who have suggested seeds for planting. We are looking forward to expanding our availability with brussels sprouts, jicama, new squash varieties, a tomato with a story and an abundance of flowers.
Winter work on the farm is on recruiting new members for our CSA. We are looking at businesses that have demonstrated a commitment to employee health and wellbeing. Our hope is that these businesses with their “wellness” focus will facilitate a drop-site for Laguna Farm CSA. We are already working with local businesses who find the program beneficial. If you know of a business that might fit this description, and have a way of contacting a representative that could act as a liaison, please let us know.
Be Well,
Jennifer Branham

In Your Box This Week: From the Certified Naturally Grown fields of Laguna Farm, our “Naturally Grown” salad mix, cabbage, broccoli from Fremont, potatoes, chard, turnips, and Satsuma from the Sierra Foothills.

Calcium in your Turnip Greens! Researchers to its calcium content have linked the noticeably bitter taste of turnip greens. On an ounce-for-ounce basis, turnip greens contain about 4 times more calcium than much less bitter-tasting cruciferous vegetables like cabbage. Even in comparison to mustard greens, turnip greens contain about twice the calcium content.

Milk Bottle Deposits: Thank you for your cooperation in the milk bottle redemption program. We are charging the standard $1.50 deposit for each milk bottle. Return the bottle to the farm during store hours for a refund or to any participating retailer.

Raw Milk Shortage: Every week we order enough raw milk to cover our orders, and for the last several weeks, our distributor has shorted us. This is due to an overall shortage of raw milk. We are doing our best to fill the orders.

CSA Box Contents available online: Now you don’t have to be a member of facebook for a sneak peak into next week’s CSA box. We are posting it online under “what’s in my box” category on the website. Box contents will be posted on Friday. Please know this is very subject to change and often does, but it gives you a good idea.

Next Week’s Bread: Village Bakery will be sending us Sebastopol Sourdough for next week’s CSA box. Order before Friday night 1/27/12 if you would like a loaf!

Sauteed Swiss Chard with Parmesan Cheese
Ingredients
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 tablespoon minced garlic
• 1/2 small red onion, diced
• 1 bunch Swiss chard, stems and center ribs cut out and chopped together, leaves coarsely chopped
separately
• 1/2 cup dry white wine
• 1 tablespoon fresh lemon juice, or to taste
• 2 tablespoons freshly grated Parmesan cheese
• salt to taste (optional)
Directions
• Melt butter and olive oil together in a large skillet over medium-high heat. Stir in the garlic and onion, and cook for 30 seconds until fragrant. Add the chard stems and the white wine. Simmer until the stems begin to soften, about 5 minutes. Stir in the chard leaves, and cook until wilted. Finally, stir in lemon juice and Parmesan cheese; season to taste with salt if needed.

Creamed Cabbage

Ingredients
• 4 slices bacon
• 1/4 cup butter
• 1 tablespoon all-purpose flour
• 1 teaspoon salt
• 1 large head cabbage, cored and shredded
• 1/2 cup sour cream

Directions
• Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove the bacon slices to cool.
• Whisk the butter, flour, and salt into the drippings in the same pan. Stir in the cabbage, and cook, stirring occasionally, over medium heat until cabbage is tender, about 15 minutes. Crumble the bacon; stir the bacon pieces and sour cream into the cabbage mixture.

Roasted Garlic Lemon with Broccoli

Ingredients

• heads broccoli, separated into florets
• 2 teaspoons extra-virgin olive oil
• 1 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• 1 clove garlic, minced
• 1/2 teaspoon lemon juice
Directions
• Preheat the oven to 400 degrees (200 degrees C).
• In a large bowl, toss broccoli florets with the extra virgin olive oil, sea salt, pepper and garlic. Spread the broccoli out in an even layer on a baking sheet.
• Bake in the preheated oven until florets are tender enough to pierce the stems with a fork, 15 to 20 minutes. Remove and transfer to a serving platter. Squeeze lemon juice liberally over the broccoli before serving for a refreshing, tangy finish.

Early Tuesday morning we arrived at the farm to find everything predictably FROZEN! Hair dryers were quickly employed to defrost the pipes that bring ozonated water to the salad wash tanks. We are still waiting on the rain and hope that by Thursday it will have come.
A few updates from the farm: We are happy to see the increase in membership and are still working hard to build a solid membership going into the spring. Please continue to spread the word that Laguna Farm is open for membership. If you would like brochures to pass out, please let us know.
We are working on getting into the Santa Rosa Farmers Market (the one on Saturday at the Vets. Building). It seems we may have to wait in line behind several other farms on the “waiting list”. Wish us luck. We would love to be in Santa Rosa this summer.
Lastly, we have been asked by the Sebastopol Documentary Film Festival to help bring “Urban Roots” to Sebastopol. After reviewing this inspiring film, we agreed to partner with Slow Food Russian River and host the film at the Sebastopol Veterans Auditorium in late March. We hope to make an event out of it with a diner of local food, an inspiring film and a discussion to follow.
Be Well,
Jennifer Branham

In Your Box This Week: From the Certified Naturally Grown fields of Laguna Farm, our “Naturally Grown” Salad mix, Kale, Potatoes, Rutabaga, Satsuma’s, Bok Choy and Bio-dynamic Apple Juice from Sebastopol.

SWEET AND SAVORY KALE

Ingredients:
• 2 tablespoons olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon Dijon mustard
• 4 teaspoons white sugar
• 1 tablespoon cider vinegar
• 1 1/2 cups chicken broth
• 4 cups stemmed, torn and rinsed kale
• 1/4 cup dried cranberries
• salt and pepper to taste
• 1/4 cup sliced almonds
Preparation:
1. Heat olive oil in a large pot over medium heat. Stir in the onion and garlic; cook and stir until the onion softens and turns translucent, about 5 minutes. Stir in the mustard, sugar, vinegar, and chicken stock, and bring to a boil over high heat. Stir in the kale, cover, and cook 5 minutes until wilted.
2. Stir in the dried cranberries, and continue boiling, uncovered, until the liquid has reduced by about half, and the cranberries have softened, about 15 minutes. Season to taste with salt and pepper. Sprinkle with sliced almonds before serving.

VEGETARIAN POTSTICKERS
Ingredients:
• 1/2 pound firm tofu
• 1/2 cup finely shredded carrot
• 1/2 cup finely chopped bok choy
• 1/4 cup finely chopped water chestnuts
• 1/4 cup finely chopped bamboo shoots
• 1/4 cup finely chopped garlic chives
• 2 cloves garlic, peeled and minced
• 1 tablespoon dark soy sauce
• 1/2 teaspoon sesame oil
• 1/4 teaspoon salt
• 1 package potsticker wrappers
• 2 tablespoons oil
Preparation:
1. Drain tofu, cut into cubes and mash. Wash and prepare the vegetables. Combine the tofu with the remainder of the ingredients and seasonings, except oil.
2. Lay out one of the gyoza wrappers in front of you. Dip your finger in the water and moisten the edges of the wrapper. Place a heaping teaspoon of filling in the middle of the wrapper.
3. Fold the gyoza wrapper over the filling and pinch the edges to seal it shut. A cornstarch/water mixture will help seal the wrapper shut.
4. Heat 2 tablespoons oil in a large skillet or wok. When oil is ready, carefully add the dumplings and cook on high heat until golden brown (about 1 minute). Without turning the dumplings over, add 1/2 cup of water and cover. Cook for about 1 minute to cook the raw filling and then uncover and continue cooking until most of the liquid is absorbed.

1764 Cooper Rd., Sebastopol, CA 95472  CSA@lagunafarm.com

Office phone:  823-0823

January 10^th and 12^th

All across the nation at this time of year, farmers are pouring over the beautifully printed seed catalogues that traditionally arrive in early January.  New varieties of cucumber, old varieties of heirloom tomatoes and the ever-growing assortment of lettuces are pictured in full color display.  Last Wednesday, Laguna Farm got a  good start on ordering seeds for the coming year.  Such an exciting purchase!  Let’s hope the lack of rain does not turn into a late wet spring that delays our summer planting!

With the New Year, we are seeing several new members join the farm.  I love the boost the CSA gets at this time of year.  Most home gardens are dormant, New Year’s resolutions are strong and generous holiday presents are redeemed.  I have a personal goal of adding 30 new members to the farm during the month of January.  So far, we are on track!

Be Well,

Jennifer Branham

In your Box this week: Our Certified Naturally Grown Salad Mix, Saute’ Mix, Carrots, Rapini, Shiitake Mushrooms from Moss Landing, Cauliflower from Santa Cruz

Milk Bottle Deposit: Starting this week, Laguna Farm is adopting the policy of other Straus Milk retailers in charging a $1.50 deposit on milk bottles.  You may return your bottle and get your deposit back at Laguna Farm during store hours or at the location of any participating retailer.  These retailers include:  Andy’s Market, Bill’s Farm Basket, Whole Foods, Oliver’s Market, Pacific Market, Community Market. 

Member Spotlight: Sebastopol has a chiropractor that promotes healthy eating and lifestyle!  Majid Zeinal, D.C. practices at the Vibrant Life Chiropractic & Family Wellness Center at 632 Petaluma Avenue in Sebastopol. He is a dear member of the farm who has referred many of his clients to us.  We really appreciate the referrals and want to return the favor.  If you are looking for a chiropractor we recommend Majid.  707-829-9009  www.vibrantlifechiropractic.net

Adding more to your CSA. We strive to provide an abundant store on the farm and online.  Along with the physical CSA store, Laguna Farm also has an online store where you can add items to your CSA weekly, bi-weekly or just once.  Many members are getting bread, dairy, extra salad, fruit shares and nuts and grains.  If you need help signing up for these “extras”, please let us know.  We appreciate the extra sales in “add-ons” and are happy to provide our Home Delivery and Drop Site members with a shopping experience as well.

Got Chicken? Amber and Son Poultry will have a table at Laguna Farm on Thursday January 12.  Amber will take sign-ups on the spot and tell members about her unique chicken farm.  Come meet Amber and learn what pasture raised chicken is all about.  To order by phone, call 364-4037.

Learn what will be in next week’s CSA box by befriending us on Facebook for a sneak peak!

Mess o’ Greens Salad
With Warm Pecan Dressing

1 thick slice smoky bacon
½ T olive oil
1 large clove garlic, minced
1 medium sweet red onion
3 T chicken stock
2 T balsamic vinegar
1 quart mixed piquant leafy greens (such as arugula, endive or mustard greens)
¼ cup toasted pecans 1. In a large, deep skillet or wok over medium heat, cook bacon until crispy. Remove and drain on paper towels. Crumble and reserve. Add olive oil to bacon drippings in skillet, heat and add garlic and onions.

2. Sauté for 3-4 minutes, until onions and garlic are softened. Stir in chicken stock and vinegar.

3. Add greens and mix. Stir-fry for 2-3 minutes, until leaves are coated. Cover and cook several minutes more, until leaves are Total Time: 17 min

Rapini and Garlic Recipe courtesy Rachael Ray

Ingredients

• 4 cloves garlic, minced
• 2 tablespoons extra-virgin olive oil
• 2 bunches rapini, about 2 pounds, bottom 3 or 4 inches of stems trimmed away
• 1 cup low sodium, no-fat chicken broth

Directions

Heat garlic in oil over medium heat in a large skillet until garlic sizzles in oil. Add the rapini, as much as you can fit in pan at a time. Turn and coat with oil as you wilt the greens. Add broth. Bring to a boil. Cover and reduce heat to low. Simmer 10 to 12 minutes to soften the bitterness of the greens.

Dark Greens With Pasta

2 pounds broccoli raab, turnip,
mustard or dandelion greens
Kosher salt
1 pound orechiette, penne or other pasta
1/4 cup extra-virgin olive oil
4 cloves garlic, chopped
4 anchovy filets in oil, drained and finely chopped
Pinch dried red pepper flakes, or to taste
Freshly ground pepper and salt

1 In a large pot, bring 2 to 3 quarts of water to a boil.

2. While the water heats, trim the greens and wash them well. Cut the greens crosswise into 1-inch pieces or strips.

3. When the water comes to a boil, add 1 tablespoon of salt. Toss the greens into the boiling water; cook until they are almost tender but still bright green, 8 to 10 minutes. (The time will vary somewhat depending on what kind of greens you use. Testing them is the best way to know when they are done.) With a slotted spoon, remove greens from the pot and toss into a large bowl of cold water.

4. Add the pasta to the pot of water in which the greens were cooked. While the pasta cooks, squeeze the greens to remove as much water as possible. Fluff the greens to separate them, then set aside.

Hot Wilted Greens

1 thick slice smoky bacon
½ T olive oil
1 large clove garlic, minced
1 medium sweet red onion
3 T chicken stock
2 T balsamic vinegar
1 quart mixed piquant leafy greens (such as arugula, endive or mustard greens)
¼ cup toasted pecans

1. In a large, deep skillet or wok over medium heat, cook bacon until crispy. Remove and drain on paper towels. Crumble and reserve. Add olive oil to bacon drippings in skillet, heat and add garlic and onions.

2. Sauté for 3-4 minutes, until onions and garlic are softened. Stir in chicken stock and vinegar.

3. Add greens and mix. Stir-fry for 2-3 minutes, until leaves are coated. Cover and cook several minutes more, until leaves are wilted and cooked tender-crisp.

4. Top with bacon and chopped pecans. Serve hot. Serves 4.

GINA’S TURNIP GREENS

Ingredients

• 1 tablespoon olive oil
• 1 shallot, chopped
• 1 clove garlic, chopped
• 1 teaspoon red pepper flakes
• 1 1/2 pounds turnip greens, washed, stemmed, and chopped
• Freshly ground black pepper
• 2 tablespoons Dijon mustard
• 1 cup chicken stock
• 1/2 cup chopped pecans, toasted

Directions

Heat olive oil in Dutch oven over medium heat.  Add shallot, garlic and red pepper flakes and saute until tender and fragrant. Add the washed and cleaned turnip greens. Mix together. Cook until they have wilted down, about 3 minutes. Add pepper to taste.

In a small bowl, whisk the Dijon mustard with the chicken stock Add to the wilted greens and cook until the liquid has all but evaporated. Add the toasted pecans and serve immediately.

BALSAMIC ROASTED KABOCHA SQUASH

Ingredients

• 1 tablespoon brown sugar, packed
• 2 tablespoons balsamic vinegar
• 1 tablespoon olive oil
• a pinch salt
• 1 kabocha or buttercup squash

Directions

Preheat oven to 350F. Cut squash into quarters and remove seeds. Use a fork to break up brown sugar and combine with balsamic and salt. Mix in oil. Put squash flesh side up into a baking tray and pour over the flesh. Rub the sugar in to get it to evenly coat. Cover with aluminum foil and bake for an hour.

CHICKEN, SHITAKE AND BOK CHOY SOUP

Directions

Preheat oven to 350F. Cut squash into quarters and remove seeds. Use a fork to break up brown sugar and combine with balsamic and salt. Mix in oil. But squash flesh side up into a baking tray and pour over the flesh. Rub the sugar in to get it to evenly coat. Cover with aluminum foil and bake for an hour.

Ingredients

• 8 cups low-salt chicken broth
• 6 ounces fresh shiitake mushrooms (about 10 large), stemmed, caps sliced
• 2 tbsp minced peeled fresh ginger
• 3 tablespoons fish sauce (nam pla)*
• 1 tablespoon soy sauce
• 1 tablespoon oriental sesame oil*
• 1/4 teaspoon chili oil*
• 3 cups thinly sliced bok choy
• 4 teaspoons rice vinegar*

• 2 green onions, sliced

Directions

Bring broth, mushrooms and ginger to boil in large pot. Reduce heat and simmer 3 minutes. Add fish sauce, soy sauce, sesame oil and chili oil and simmer 2 minutes. Add bok choy and simmer until bok choy is tender, about 2 minutes. Stir in rice vinegar. Season soup to taste with salt and pepper.

Ladle soup into bowls. Sprinkle with green onions and serve.

*Available at Asian markets and in the Asian foods section of many supermarkets.

AVOCADO WITH KIWI FRUIT
Ingredients

• 1 tbsp Runny Honey
• The juice of 1 Lime
• 2 Red Chillies, deseeded and very finely chopped
• 2 tbsp Freshly shredded Mint Leaves
• 4 Kiwifruit, peeled and finely chopped
• 2 Large Avocados

DirectionsPlace the honey, lime juice, chillies, mint and kiwifruit in a medium sized mixing bowl and mix well. Leave to marinate for 30 minutes.

When you are ready to serve, halve the avocados lengthways, remove the stone then divide the kiwifruit mixture between the halves, spooning it into the centre of each avocado. Serve immediately