Happenings on the Farm!

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Laguna Farm Newsletter

Winter Squash is Here! 
September 29, 2015
Dear Members,

We are sure feeling the chill in the air here at Laguna Farm.  The frost has already come and scorched the tips of the zucchini and cucumber plants.  Soon the summer fields will be layed to rest while we focus on production in the higher grounds.  Still, we have a full green house of starts that will provide our members with roots, lettuces and cooking greens throughout the winter months.  Nacho even surprised me with a late planting of basil! Farmers are an optimistic bunch…  

Last night after I failed to figure out how to get my heater fired up I decided to warm the house by baking a spaghetti squash. Saute’d peppers and onions were mixed with my home-made tomato sauce and enjoyed in the belly of a spaghetti squash with shaved goat cheese.  During the winter months we crave the slow roasted cooked foods.  Steamed cauliflower, roasted potatoes and slow cooked squash warm our belly, heart and home. Please take my advise and eat your potatoes tonight.  We are harvesting them right now and are putting them in your produce box this week.  While we will have them into the winter, there is nothing like a fresh dug potato and I hope you get to taste them just hours after harvest.  

Be Well,
Jennifer Branham
Cauliflower with leaves.
Produce Box:  
Salad, Carrots, Cucumber or Squash, Cauliflower, Scallions, Chard or Kale, Potatoes that are dug the day you get them!


Curried Cauliflower and Carrots
Preheat the oven to 425 degrees F.
Whisk together 2 tsp curry powder, 1 tsp cumin, 1/4 tsp salt, 1/4 tsp pepper and 1/3 cup olive oil in a medium bowl.Spread the florets of 1 medium

 cauliflower, 4 carrots chopped into 1 inch pieces, and 1 medium red onion cut into 8ths in a single layer on a large baking sheet-lined with tin foil. Drizzle with the dressing and toss so it is thoroughly coated. Roast the vegetables in the oven until tender and browned, about 40 minutes, stirring halfway through cooking. Remove to a serving bowl and sprinkle with parsley and a drizzle of olive oil on top. Serve hot or at room temperature.

Juice Box: Cucumber, 2 bunches of Carrots, Apples, Pears, Ginger, Chard or Kale.
Celebrate our transition to crisper, cooler weather and beautiful produce with this simple and super tasty juice

Ginger, Apple and Carrot Juice. 
Start with juicing 4 medium carrots and two apples.  Add about an inch of ginger and push it through your juicer with a carrot.  Taste your juice and if more ginger is desired, push another inch through with another carrot.
Tip:  Because ginger is so concentrated (and expensive) I suggest making a ginger cubes.  Simply juice your entire piece of ginger.  To clear out the remaining ginger from your juicer, push a carrot or apple wedge through.  Add about 1 cup water to the juice and freeze in an ice-cube tray filling each section 1/2 way.  Now you have ginger to add to your juice whenever your recipe calls for it.
Laguna Farm  | (707) 823-0823 | jennifer@lagunafarm.com | www.lagunafarm.com