Happenings on the Farm!

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Laguna Farm Newsletter

Laguna Farm Community Shared Agriculture

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

 


Quick Links


Upcoming Events:
 

Sonoma County Herb Exchange

Herb Exchange

April 20th

2-4pm at Laguna Farm.

 

The Herb Exchange is our neighbor on the farm.  You may have seen the little red barn beyond our wash-tanks.  This is the Herb Exchange.  They would like to invite you to see what they are all about.  At the same time, Laguna Farm will invite the folks picking up local herbs to come see how we grow! 

 

 

Blossoms Bees and Barnyard Babies

May 2nd

Join Laguna Farm for tours, demonstrations and our “open barn”.  A great day to bring out your friends and family to get to know your farm!

     We are looking for volunteers to help us during this event.  If you would like to spend a couple of hours on the farm, hit reply and we will look forward to working with you.


Add-Ons!
We hope to sell out of salad, bread,bananas, mushrooms, kale, produce boxes and juice boxes by the end of the week.  If you are finding we have run out of your favorite item, please consider pre-ordering it.  This way we will know how much to order or harvest and you will be guaranteed to get the goodies you seek!
April 14, 2015
Dear Members,
    Tomatoes, zucchini, cucumbers, strawberries, peppers, cabbage, basil, broccoli and so very much more are all being taken out of the green house and transplanted into our growing fields.  It’s “go time” here at Laguna Farm and we are hoping to enjoy an early harvest.  Did you know that Laguna Farm seeds corn in trays to grow up in the green house before being hand transplanted?  This allows us to start the corn early and also gives the corn a head start above the weeds. There is a saying:  “Knee high by the 4th of July”.  At Laguna Farm we hope to be eating corn on the 4th of July, so these extra measures are sure worth it.
     I would like to thank all of you that donated your CSA boxes to Food For Thought or Ceres Project while you were away during Spring Break.  These donations are very much needed in our community and the farm appreciates the consistent revenue during this time of output. Please feel free to ask for a receipt that you can use for a tax deduction.
     Most of us don’t need to be scared away from kale. Really! We all know that kale has been given a rightful place in the health-food category.  Recent studies show that copious amounts of cruciferous vegetables, eaten raw, can become a problem.  There has been one case report of an 88-year-old woman developing severe hypothyroidism and coma following consumption of an estimated 1.0 to 1.5 kg/day of raw bok choy for several months.
Um, well… 
     I would like to encourage everyone to do their own research, consult your doctor, (everyone is different and perhaps kale is not right for you) listen to your body and don’t over-do anything! Eating a diverse array of greens, both cooked and raw, and living a balanced, happy lifestyle based on knowledge (not fear) can be a tasty and enjoyable way toward great health.

Be Well, 
Jennifer Branham


Tuesday Produce Box Contents:
Salad Mix, Saute’ Greens, Beets, Cilantro, Bok Choy, Yellow Onions, Valencia Oranges.


Thursday Produce Box Contents:
Salad Mix, Saute’ Greens, Beets, Broccoli, Green Garlic, Yellow Onions, Valencia Oranges.

Pasta With Green Garlic

Alice Waters’ Spaghetti with Green Garlic

Salt
1 pound spaghetti
1/3 cup extra virgin olive oil
3 heads green garlic sliced
1 tablespoon chopped parsley
small pinch of red pepper flakes

 

Bring a large pot of salted water to boil and add the spaghetti. Cook until al dente, reserving 1 cup of pasta cooking water before draining. 
     Meanwhile, heat the olive oil in a large (3-quart) saucepan over medium heat until shimming. Add the garlic, parsley, red pepper flakes, and 1/4 cup of water. Cover and sweat, stirring occasionally, until soft, adding more water if necessary to keep the garlic from caramelizing too much. 
     Add the cooked pasta to the garlic mixture and toss well to combine. Add some pasta cooking water if necessary to bring the dish to a creamy consistency. Serve with more olive oil and the minced tops of the green garlic, if desired.


Juice Box Contents:  
Beets, Baby Greens, Valencia Oranges, Apples, Meyer Lemons, Bok Choy, Cilantro.

Bok Choy green juice is a simple alternative to spinach and kale. The recipe is easy!  Two baby bok choy heads and 1 or 2 apples. For the recipe and method, enjoy In Sonnet’s Kitchen. This week’s juice box contains several large beets.  Remember to separate the tops from the roots and eat them both!  Beets are in the botanical family Chenopodiaceae along with spinach, chard and quinoa. They are not in the same family is kale and bok choy who belong to the Cruciferous family, and are quite different from cilantro who is from the Apiaceae family. In other words, your greens are quite diverse in this week’s box.

1764 Cooper Road

Sebastopol,, CA 95472