Happenings on the Farm!


Laguna Farm Newsletter

Upcoming events and recipes from the farm
October 27, 2015
Dear Members,

Horseradish_ Garlic_ Onions_ Ginger and Hot Peppers

     Last evening I got together with a few friends and made a batch of Rosemary Gladstar’s Fire-Cider. The recipe is simple, the process is intense, and the result after a month of seeping in a jar should be amazing.  My obligation in using this recipe is to share it.  Our herbal foremothers are asking that we keep these recipes available and accessible to anyone who is interested in preparing their own remedies at home.  All the ingredients for fire-cider can be found at our farm stand (minus the vinegar) so consider putting up a batch yourself!

Fire Cider with Rosemary Gladstar
Fire Cider with Rosemary Gladstar

It is wonderful to know that many of our common foods can be healing as well as nourishing.  This winter, along with your fresh dug potatoes and frost-sweetened roots, I hope you add healing herbs, spices and preparations to your culinary creations.  Laguna Farm is lucky to neighbor with the Sonoma County Herb Exchange.  All of our members are welcome to pop on over on Tuesday afternoons. There you can pick up your pre-ordered herbs and become a part of the herbalist community.

Be Well,
Jennifer Branham
Produce Box:  
Salad Mix, Beets, Leeks, Potatoes, Chard, Cucumber or Squash, Green Beans on Tuesday and Broccoli on Thursday.
Potato-Leek soup is what your produce box screams to be made into this week.  There are many recipes on the web, but my favorites encourage you to use full cream and bacon to enhance the flavor and heartiness of this favorite soup.  


     In a large saucepan or stockpot, bring 8 potatoes and 4 cups chicken or veggie broth to a boil. Cook until potatoes are tender. Meanwhile, place 1 pound bacon cut in 1 inch pieces in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving 3 tablespoons of grease and set aside. Sautee the 3 leeks in the frying pan with the reserved bacon grease 8 to 10 minutes.

     When the potatoes are tender, stir in the fried leeks, heavy cream and bacon. Stir to blend and remove from heat. Serve hot garnished with cheddar cheese and parsley.

This full fat recipe satisfies my family during the winter as a main course served with a fresh salad.  If you are looking for a lower calorie recipe for potato leek soup, there are several vegan alternatives available.  


parsley_ lemon_ horseradish juice
Juice Box:

Apples, Ginger, Chard, Carrots, Valencia Oranges, Beets, Persimmons and a slice of Horseradish. 
I invite you to learn about horseradish with me!

So juicing friends, you and I are in this journey together.  While I have been making fruit and veggie juices for 10+ years, I am learning along with you. This week I am gifting you a sliver of horseradish.  It has no value in your box (you didn’t pay for it, so don’t worry).  I put it in your box because we ordered in sustainability grown and organic horseradish for the farm-store and I want to experiment along with you in seeing how we can incorporate it in our juice. 
     Last evening, I juiced lemons, parsley, celery and horseradish from a recipe inspired by “In The Reeboot Kitchen“.  It had a nice kick to it and cleared out my sinuses for sure.  Hit reply and let me know how you used your horseradish.  
Laguna Farm  | (707) 823-0823 | jennifer@lagunafarm.com | www.lagunafarm.com