November 6 Newsletter
Laguna Farm CSA
1764 Cooper Rd., Sebastopol, CA 95472 info@lagunafarm.com
Office phone 823-0823 - Barn phone 823-0824
November 6 and 8, 2007
From Farmer Scott
November– and we’re still finding a few strawberries and basil in the tunnels. This warm weather has boosted the growth of a few crops like carrots, which I was worried would not size up before winter really came. I give thanks for the Indian summer.
The fruit share period is over until next June, which means that all of you can look for an element of fruit as part of the regular box through the coming months. I look forward to the Mandarin oranges we usually get from our friends in the Sierra foothills and kiwi from another grower in the same area.
We are busy mulching the garlic planting and rolling up the irrigation pipes in anticipation of the winter wetness. Hope you have your firewood stacked and covered , gutters cleaned and umbrellas and rainjackets ready. And I hope you’re well.
In your box today:
From the autumn fields of the farm, our “beyond organic” salad mix, parsnips, beets, peppers, and bok choy; also cauliflower from Salinas, Shiitake mushrooms from Moss Landing, and persimmons from Fresno. The separate fruit share will resume next spring; throughout the winter, fruit will usually be included as part of everyone’s weekly box.
Parsnips are among the most sorely underrated garden vegetables in the U.S.! In other parts of the world, however, they’ve enjoyed great popularity since ancient times. They grew wild all over the European continent and were heavily cultivated during medieval times. Sugary varieties were commonly fermented into wine. But never since their introduction to North America in the 17th century have they been more than a minor crop here — even though they win the “most sweet and delicious” award of all the root vegetables. Exposure to frost improves their taste and sweetness, as the starches within are transformed into sugars.
Persimmons hang like Christmas ornaments on bare trees this time of year, adding a spice of color to the changing landscape. The type called Hachiya have pointed tips, are eaten when soft and are usually used in recipes calling for persimmon pulp, and are easy to freeze if you wish. The Fuyu type remain firm and apple-like, and slice well.
Sustainably raised and harvested turkeys for Thanksgiving: “heritage” turkeys –- breeds that have been pushed toward commercial extinction in favor of the popular but not particularly flavorful (and mass produced) white-breasted types – are available through several local programs. You can find more information about one such 4H project at www.slowfoodrr.org.