Happenings on the Farm!


Laguna Farm Newsletter

Thank you for supporting local agriculture!
July 7, 2016 
Dear Members, 

Save the date! On July 15th from 4:00 to 7:00 Laguna Farm invites you and your family to join us under the great oak tree for a potluck party.  This will be a nice time to hang out on the farm, relax, share recipes and enjoy community.  
Please bring a dish to share.

Just in time for our potluck party, we are celebrating the ripening of the tomatoes.  Our farm store has Sungolds and Early Girls available.  You will soon see them in your CSA box!
Eat well,
Jennifer Branham-Burns
Tuesday Produce Box:  
Salad Mix, Lemon and Japanese Cucumber or Zucchini, Spinach, Beets, Turnips, Parsley.
Thursday Produce Box: Salad Mix, Lemon and Japanese Cucumber or Zucchini, Broccoli, Green Beans and Beets.

Beets Three Ways
Summer beets are the best.  They have grown quickly and have not rested in the ground for too long, so the roots are tender and the greens are fresh and tasty.

Warm Beet Salad:  Trim and quarter the roots of 1 bunch of beets.  Simmer in water until fork tender (about 20 minutes). Drain.  Rough chop the beet greens and saute’ with 1 T. olive oil or water. Once the greens are wilted, toss in a bowl with the beet root and dress with balsamic vinegar or your dressing of choice.
Beet Chips:  These chips can be made with a variety of root vegetables.  Beets make the best chips.  

Preheat oven to 375 degrees and place oven rack in the center of the oven.
Thinly slice beets with a mandolin (or a sharp knife), getting them as consistently thin as possible. They should curl a little when cut. This will ensure even baking and crispiness. Divide between two baking sheets and spray or very lightly drizzle with olive oil. Add a pinch of salt and roughly chopped rosemary. Toss to coat, then arrange in a single layer, making sure the slices aren’t touching. Bake for 15-20 minutes or until crispy and slightly brown in a 375′ oven on the center rack. Remove from oven, let cool. Then serve.
Roasted Beet and Walnut Dip: Process 1 pound roasted beets, 1/2 cup walnuts, 2 T dill, 2 T crème fraîche, 1 tsp sherry vinegar, and 1/2 tsp caraway seeds in a food processor until smooth; season with salt and pepper to taste. Top with a dollop of crème fraîche, a sprinkle of caraway seeds, and dill sprigs and drizzle with olive oil.

Juice Boxes
Cucumber, Parsley, Carrots, Spinach, Nectarines, Beets, Blackberries!

Beet Juice, a Natural Energy Drink!
Nitric oxide is a natural component in many plant foods, including beets, spinach, parsley, and blackberries.  Look it up, it’s good stuff. Athletes are increasingly looking to naturally enhance their performance, so what could be a better way to reap these benefits than a hydrating glass of antioxidant, anti-inflammatory packed fresh juice that also tastes amazing?  I can personally attest to the rush from drinking beet juice.  Try this combo out and see if it gives you energy.  
Juice:  2 beets, 1 handful of spinach, 1/4 bunch parsley, 1/2 basket of blackberries. If you prefer smoothies, consider juicing your beets, then blending the parsley, spinach and frozen berries.  Add almond milk to taste.  Drink up before your next workout and enjoy the rush!
Laguna Farm  | (707) 823-0823 | jennifer@lagunafarm.com | www.lagunafarm.com