Happenings on the farm!

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Laguna Farm Newsletter





Thank you for supporting local agriculture!
January 24, 2017
Dear Members,

     The steady rain has continually flooded our lower summer fields.  It is awesome to see the wetland soak up all the rain and send the runoff out to the Russian River and onto the ocean.  So far, the flood waters have not come into the barn.  For that we are thankful. 

Here is a photo of my dog Amber waiting for her ball (a sweet dumpling squash) to be thrown into the water for her to fetch.  Just beyond is a pair of Canada geese.  They were completely unfazed by her presence. 

     

Eat well,

Jennifer Branham-Burns
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!
Produce Boxes
Salad, saute’ greens, delicata squash, broccoli, Navel oranges from Healdsburg, Meyer lemon, yellow onions and Sebastopol grown gourmet mushrooms.

From the Gourmet Mushrooms website: !
We are proud of the organic specialty mushrooms that we grow at our farm in Sebastopol, California, and we are happy to share
these recipes with you. But do you really need a recipe to enjoy these delicious new varieties? No. A simple sauté with butter or olive oil is a great place to start. If you haven’t tried roasting mushrooms, you should. Toss with a little salt and an oil of your choice. Spread on a sheet pan and roast at 350 to 450 degrees. The mushrooms develop flavor from contact with the hot pan, and you don’t have to watch and stir them. Once cooked the mushrooms can be added to soups or sauces, used as a garnish for an entree, or allowed to cool so you can add to a salad! Don’t be afraid to experiment. If your question is, “What do I do with them?” the answer might be “anything and everything works!”
Juice Boxes: carrots, celery, navel oranges, Meyer lemons, beets, baby greens and cilantro. 
frozen juice cubes
frozen juice cubes
Winter months are know for ripening citrus.  These Meyer lemons and navel oranges are picked ripe and put in your juicing box fresh.  When selecting citrus, you want to pick out a fruit that is heavy for its size.  This means it is full of juice.  Some CSA members are asking for tips on how to make juicing easier.  Here are my top 5.
1.  Keep your juicer on your counter.  If it is tucked away in your cupboard, it is not as easily accessible.  By simply giving it space on your counter, you will find yourself using it more readily.  
2.  Clean your juicer as soon as you use it.  Juicers just rinse clean when the pulp is not stuck on with time.
3.  Consider making juice cubes.  Juice lemon and freeze it in an ice-cube tray.  Make small ginger cubes.  Juice a whole bunch or two of carrots and freeze in small containers.  This way, when you want a juice, simply put your cubes in the blender with a splash of water and whirl it up into a juice / slushy that is defrosts before lunch.
4.  Use the right juicer.  Blenders for smoothies, citrus juicers for citrus and juicers for roots and hard fruits like apples.  Try to limit your juice to one machine so you are not cleaning a blender and a juicer.
5.  Assemble smoothie bags and store them in the freezer.  Simply take a few juice cubes of carrot and citrus and put in a zip lock sandwich bag with frozen berries, bananas, and a handful of greens.  When you are ready to make a smoothie, simply dump the bag of frozen juice cubes, berries, bananas and greens into the blender with 1 cup of fresh juice, water or nut milk.  Blend and enjoy.  Word of caution, the greens become freezer burnt after a week, so only prep for 1 week at a time.  
Laguna Farm  | (707) 823-0823 | jennifer@lagunafarm.com | www.lagunafarm.com