Happenings on the Farm!

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Laguna Farm Newsletter






Thank you for supporting local agriculture!
February 14, 2017
Dear Members,

     After sending last week’s newsletter, I was gifted with several member suggestions on how to beat the winter blues.  They are as follows:
1.  Bundle up and take a walk in the rain.
2. Take a Jazzercise class at the community center.
3.  P
lay Scrabble and make it more competitive by only giving 1 minute per player. 
4.  Sing out loud or to yourself 
5.  Draw a cartoon or a joke about Trump (the possibilities are limitless). 

6.  Make a cup of hot chocolate and listen to the rain.
7.  Brush your teeth without turning off the tap and rejoice, the drought is over.
     Those of you who pick up your produce at the farm may have noticed that we are transitioning toward using cardboard boxes to package your CSA.  The truth is, the attrition rate of the plastic bins is very high.  The cost of buying new plastic bins and the environmental cost of all this plastic is hard to ignore.  For this reason, we are moving toward reusable cardboard boxes for farm pick up. If your produce is in a cardboard box, please open it gently, transfer your produce into your own bag, keep the plastic liner in the box and set it out on the table. Once these cardboard boxes are near the end of their life, we will send them off to our restaurant and wholesale accounts for one last use.
     

Be 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, cauliflower or broccoli, red or green cabbage, red or yellow onion, green garlic, garnet sweet potatoes, fennel on Tuesday, saute’ greens on Thursday.  

Green Garlic

Green Garlic:  A farm fresh favorite!
 In the late winter and moving into spring, we are blessed with green garlic.  Green garlic is the tender and mellow immature version of cured garlic that we are all used to seeing year-round. The simple answer to the question of how do you use it, is to use it the way you would use cured garlic.  As an ingredient in a stir-fry, pasta, soup or on bread.  If you would like to be more creative and feature the subtle flavors of green garlic, consider making a pesto.  
Here is how. Process in a food processor:

6 green garlic shoots, trimmed of the dark green tips and cut into 2 inch pieces

1/4 cup grated parmesan cheese

1/2 cup pine nuts

3/4 teaspoon sea salt

1/2 teaspoon freshly-ground black pepper

1/2 cup extra virgin olive oil

Cover crusty bread with your pesto or use it to top your favorite pasta.  Use it to dress roasted potatoes or smother it over roasted cauliflower.  Enjoy with a loved one!

 

Juice Boxes: Loose carrots, apples, fennel, navel oranges, blood oranges, celery.
I know I used this photo last week,
but it is worth repeating! 
I have a new favorite juice to share with you.  It is such a great combination, I am calling it Fenntastic!


 

Simply juice: 

2 fennel bulbs

2 celery stalks

1 – 2 apples

1 lemon

I enjoyed my juice over ice.  

 

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