Happenings on the Farm!


Laguna Farm Newsletter

Thank you for supporting local agriculture!
January 9, 2017
Dear Members,

     Well, that was quite a storm!  Our flood plain did her job and so far, we have seen this great sponge of a wetland absorb the rain water and run-off.  I am gearing up for our Laguna Farm Day of Action on January 14th from 10:00 to 2:00.  While the weather will determine the types of actions we can take, you can bet social media outreach, door to door invitations to the farm, farm market coupons and event publicity are all on the list. It is likely that we will push the outdoor actions to the 21st, so please keep apprised. 
     We are featuring carrots in both the produce boxes and the juice boxes this week.  Our carrots are so sweet and juicy they are perfect roasted, juiced, shaved into salad or wraps, or just our-of-hand and raw. The current carrot abundance is encouraging me to offer a special “deal” on CropMobster where you can request a special “bulk juicing box” that would retail for 29.00 for just $25.00.  
     I received some sweet feedback about the video I created a few newsletters back.  I will likely record a few more, but for now, the videos on the Laguna Farm YouTube page are worth watching ;-)

Eat well,

Jennifer Branham-Burns
CSA trades and exchanges:  If you pick your produce up at the farm, you will see an exchange basket.  This basket is for you to swap produce on the exchange list.  Please limit your exchanges to what is available in the basket, and pay for the items you take out of the store. This way we ensure there is enough diverse produce in the store for everyone.  Thanks!
Produce Boxes
Salad, butternut squash. cabbage, red onions, carrots, navel oranges and parsley.
Parsley Pesto from
Learning Herbs

Parsley to yell for!

The last time we put parsley in the produce boxes I was yelled at by a customer for it.  She felt that parsley was a garnish, an herb, and not worthy of a place in the produce boxes.  I defended parsley with everything I had that evening while still offering her winter squash in exchange. I share all this because I wholeheartedly love parsley and will inundate you with ideas and recipes so you can love it too.  
Parsley rice:  Simply cook up one cup of dry white or brown rice into 2 cups.  Once cooked and slightly cooled, add 1 bunch of finely chopped parsley and stir.  Top with a squeeze of lemon, a dash of salt and 1/4 cup toasted pumpkin seeds.  For a low-carb option, consider “ricing” cauliflower.  Grate or pulse in a food processor 1 whole cauliflower.  Heat 2T olive oil in a skillet over medium heat and toast lightly. 
Parsley pesto:  It has been quite a while since we have had fresh basil on the farm. Pesto pasta, pesto on bread and pesto potatoes can all be accomplished with parsley. Simply process one bunch parsley with 1/4 to 1/3 cup olive oil.  Add in feta cheese, walnuts, lemon, salt or any other “pesto” add in that you desire.  Parsley pesto could be your new favorite.
Parsley salad, or tabbouleh: I have been making  
tabbouleh from bulgur wheat for years.  Now I am substituting the bulgur for cauliflower and enjoying a
cauliflower tabbouleh. I understand that both parsley salad recipes call for tomatoes.  January is not the perfect season to find tomatoes.  My suggestion is to purchase sun-dried tomatoes in olive oil and reduce the olive oil in the recipe.
Juice Boxes: Carrots ( 2 bunches),  Spinach, Navel oranges, Meyer lemons, celery, ginger.

I think I am about to turn
orange over the amount of carrot juice I have consumed over the past few weeks. Carrots are perfect for juicing and combine well with everything good.  Just a small nub of ginger will warm things up.  Consider combining carrot, orange and ginger (pictured here) and enjoy the warm,
orange glow even on a cold and rainy day.
Remember, the best way to store carrots is without the tops, in an air-tight container or bag in your fridge. 
Laguna Farm  | (707) 823-0823 | jennifer@lagunafarm.com | www.lagunafarm.com