Happenings on the farm!


Laguna Farm Newsletter

Thank you for supporting local agriculture!
April 17, 2017
Dear Members, 


Half-Wild Farm chickens

Those of you who pick up your CSA boxes at the farm may have met Heather, who is selling farm-fresh pastured and organic eggs. Heather is our neighbor and her son Marty of Half-Wild Farm have been supplying our CSA members with eggs on a “pre-order” basis. We thought it might be fun to invite them into the barn so you can get a taste of their eggs, learn about how to pre-order them and get to know their family.  Heather is setting up shop for the next few weeks in the barn between the hours of 1:30 and 4 on both Tuesdays and Thursdays – bring cash.  

     Speaking of eggs, our farm fresh greens and this week’s sweet potatoes will go so well in an omelette, fritatta or quiche!  Eggs are not just for breakfast. With the addition of our cooking greens and a nice fresh salad, you have a simple meal that is healthy and in season.
     Lastly, either this Wednesday or next, I will be interviewed for a TV program on KQED called “Newsroom”.  This will be a one-hour special about the first 100 days of President Trump’s administration to air on Friday, April 28, 2017. The show will broadcast throughout the state and on radio. I plan on talking about resiliency, activism, localization and community engagement.  Check it out!  
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, chard or kale, green garlic, Livingston sweet potatoes (hanna or garnet), California tangerines and red cabbage.
Juice Boxes:  This week’s juice boxes will include: Chard, celery, lemons, ginger, tangerines and apples. Happy juicing!

Health benefits of chard

Kale received some great press a few years ago, and while we love our kale and grow four varieties, this week’s harvest begs us to embrace Chard.  Chard has its own wonderful applications and is as healthy and abundant as kale.  Chard was somehow lost in the kale craze and is now regaining its popularity (though we have never stopped growing it at Laguna Farm).
Recipes:  Chard can be eaten raw in a salad or juiced / smoothied as you would any other green.  Chard is mild tasting, so paired with eggs or fish, it doesn’t over-power. Chard is diverse with it’s crunchy stems (not to be composted) and its soft, tender leaves add dimension to your dish.  Some like to chop the stems and add them to the pan to cook first, while I like to add the leaves and stems at the same time.  The stems retain their crunch and contrast with the tender leaves. Chard stems can easily soak up brine. This idea comes from Doug Flicker, a chef at the Minneapolis restaurant Piccolo. He mixes up parcours obstacle gonflable a basic refrigerator pickle brine of distilled white vinegar, sugar and celery seed, then adds three big tablespoons of Sriracha sauce before pouring the mixture over the stems. The pickles sit in the refrigerator for a few days and then are ready to eat.
As always, I love to hear how you enjoy your veggies!  Hit reply and let me know how you like to enjoy chard.

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