Laguna Farm Newsletter

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Laguna Farm Newsletter

Upcoming events and recipes from the farm
October 20, 2015
Dear Members,

Santos tosses Sugar Pie Pumpkins into Lorenzo’s expert catch.

Localize Your Holiday is the theme for the rest of the year.  By creating a locally grown feast, not only are you serving the best and freshest food Sonoma County has to offer, but you are keeping your food dollars in our region. Please invite your friends and family to come to Laguna Farm, shop at the farmers market or locally owned stores this holiday season and let us finish out the year strong with your continued support of Sonoma County Agriculture.

     Butternut squash went into all the produce boxes this week.  The field crew are having fun with the Great Winter Squash Toss as we clear the fields for the coming rain.  While winter squash stores well for many months, it is our goal to move it into your homes quickly.  It will last much longer in your pantry rather than in our crates at the farm.  I will give you tips on how to process these daunting vegetables and hope you nourish yourselves with roasted, baked, steamed and stir-fried winter squash.  For the butternut, I recommend peeling it with a potato peeler or roasting it halved, in the skin.  You get the most out of your squash this way and the skin is so thin a potato peeler is the tool for the job. 
     We have sign-ups in the barn for our “Cookie Swap Party” on December 8th from 2:00 to 3:00. We are hosting this gathering as a benefit our EBT customers.  Please plan on attending and diversifying your holiday cookie stash by baking one dozen cookies of one type and going home with 12 unique cookies from your fellow CSA members.

Be Well,
Jennifer Branham
Laguna Farm's Butternut Squash
Produce Box:  
Salad, Carrots, Cucumber or Squash, Broccoli on Tuesday, Green Beans on Thursday, Saute Greens and Butternut Squash.

Heat the oven to 425°F and arrange a rack in the middle. Line a baking sheet with aluminum foil. Place the squash pieces cut-side up on the baking sheet. Melt 1 tablespoon of the butter and brush all of it over the tops and insides of the squash halves.  Season generously with salt and pepper. Roast until knife tender, about 50 minutes to 1 hour. Meanwhile, peel, core, and cut the 1 apple into medium dice. Cut 1 small onion into medium dice. Melt the remaining tablespoon of butter in a large saucepan over medium heat. Add the apple, onion, and sage, season with salt and pepper, and cook, stirring occasionally, until softened, about 7 minutes. Remove the pan from the heat and set aside. When the squash is ready, set the baking sheet on a wire rack until the squash is cool enough to handle. Using a large spoon, scoop the flesh into the saucepan with the sautéed apples and onions; discard the skins. Add 2 cups chicken or veggie broth, 2 cups water, and 1 tsp salt and 1/4 tsp pepper. Stir to combine, and bring to a boil over medium-high heat. Reduce the heat to medium low and simmer, stirring occasionally and breaking up any large pieces of squash for about 15 minutes. Remove the pan from the heat and stir in the cream. Using a blender, purée the soup in batches until smooth, removing the small cap (the pour lid) from the blender lid and covering the space with a kitchen towel (this allows steam to escape and prevents the blender lid from popping off). Alternatively, use an immersion blender. Taste and season with salt and pepper as needed. Serve garnished with the pumpkin seeds, if using.

Juice Box:

Cucumber, 2 bunches of Carrots, Pears, Celery, Valencia Oranges, Baby Greens and Kale.
The best way to incorporate juice into your life is to make it easy!

The only thing that gets in the way of me and juicing is time. For this reason, I am always looking for time saving strategies that encourage me to make juice even when I am in a rush.  This week, with all these beautiful greens in the juice box, I made “green cubes”.  By adding 1/4 bunch of kale at at time to my blender with 2 cups of water I process the whole bunch into a liquid form.  Once liquefied, I poured the kale into two ice-cube trays and froze them overnight.  Now in the mornings, I can juice my carrots, celery and pears in my juicer then toss in one or two fibrous kale cubes into the mix and shake.  The kale cubes dissolve by lunch.  If you have any tips that save time please hit reply and fill me in!
Laguna Farm  | (707) 823-0823 | jennifer@lagunafarm.com | www.lagunafarm.com