Happenings on the Farm!


Laguna Farm Newsletter

Come tour the farm with Farm Trails.  This weekend!
Dear Members,

Every spring and fall, students from SRJC’s sustainable agriculture program come to Laguna Farm to learn about our business model.  It is one my favorite tour groups because I can explain how local agriculture benefits from direct to customer sales and how our community benefits from having sustainable agriculture in their region.  It is the responsibility of farms like Laguna to stay relevant in Sonoma County.  The cost of living is high. Land value is pricey. Labor is scarce.  Beyond our fresh produce, sustainable and regenerative farming practices and stellar staff, we need to be an authentic and reliable resource.  
Last Thursday night these promises and commitments were proven by our farming community’s response to the needs of the Valley fire victims.  I tell you of this, so you can know that even if you think you may not have contributed to our neighbors in Lake, by supporting Laguna Farm and other area farms, you were a part of a mobilization of good that continues to help those in need. Read the article here.

Moving forward, this Saturday and Sunday is “Weekend Along the Farm Trails“. Laguna Farm is hosting an open barn on Saturday from 10:00 to 3:00.  If you are interested in what we are offering or would like to visit other area farms, please register for free at Farm Trails and they will send you the details. 

Lastly, please let me know what you think about this newsletter format.  With more and more people using mobile devices to read our newsletter, I thought I would try this responsive template.  

Be Well,
Jennifer Branham
Cauliflower with leaves.
Produce Box:  
Salad, Beets, Cucumber or Squash, Cauliflower, Leeks, Green Beans, Candy Onions. 

When roasted with a little olive oil, 
cauliflower florets turn lusciously
 sweet, crisp and caramel-brown. 
A squeeze of lemon brightens their flavor. 
Preheat the oven to 400°. On a large rimmed baking sheet, drizzle the cauliflower florets with the olive oil. Season them with salt and pepper and toss well. Roast for about 30 minutes, stirring occasionally, until the cauliflower is tender and golden brown. Garnish with lemon wedges and serve.

Juice Box: Beets,Cucumber, Carrots, Apples, Berries, Chard, Celery
Be sure to drink your juice as soon as possible after it’s made for the most nutritious bang. Adding chia seeds helps replace the fiber that is lost in the juicing process.

Beets, carrots and apples are a juicer’s standby. While your juicing box contains a heavy two pounds of apples, I suggest you limit the amount you use in combination with beets and carrots that are already naturally sweet.  Do go heavy on the apples in combination with your celery and cucumber.  Recipe:  3 sprigs celery, 3 whole apples, one large cucumber.  Serve over ice on a warm day!

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