February 3, 2012
Late last August our first of two deliveries of chicks arrived. They have been growing well, and over the past two weeks they have started to lay their first eggs. These first eggs are called training eggs or, more technically, pullets. They are small; they need to be because the chickens are not fully grown. Over the next four weeks the egg size will gradually increase, and by six months old, the girls will be able to join the main flock in the field.
This past summer we moved the chicks to the big girl pasture at four-and-a-half months old, which turned out to be too soon. We now completely separate the chicks from the older birds since we feed them a higher protein feed that the big girls like to steal. The things we have to deal with to bring you great-tasting eggs!
February 2, 2012
On Monday I ordered a truckload of mined gypsum for the farm. Gypsum is famous for two things: flocculating clay particles and providing a great source of calcium. We all need lots of calcium for growth, and flocculation is a wonderful thing for our soil. If you can imagine, the soil particles can form wet plates, which are difficult to separate. The gypsum’s properties put spacers between the plates, allowing other nutrients to bond to the clay particles and form a nice crumb structure in the soil.
We will be putting it on the beds for the tomatoes and the beds for the potatoes. Gypsum is calcium sulphate and the amount that can be applied is determined by the sulfur level in our soil sample. This was tested last year, so we know we can safely apply it without overloading the soil with sulfur. Sulfur is an important plant nutrient that we need to maintain in balance in the soil with all the other ones.
February 2, 2012
Dill: This wispy and fern-like herb has a soft and sweet taste that will lend a delicate flavor to many dishes. Always add towards the end of cooking as heat will destroy the delicate flavor. Store in fridge in plastic and wash only before using.
Navel Oranges: These juicy treats are from our friend Nacho at Twin Girls Farm near Fresno and are QAI (Quality Assurance International) certified organic. We’ve been friends with this family farm for a long time and see them every week at the Ferry Plaza Farmers Market and yes, they do have twin teenage girls. They sell some of their goods to Purity, so that will explain if it has a market sticker on it. The oranges keep well in the fridge. Peel and enjoy!
Lemons: These are also from Twin Girls Farm and are QAI (Quality Assurance International) certified organic. These juicy dreams add a great touch to winter greens and salads. They store longer in crisper of fridge.
Mixed Baby Lettuce: Enjoy these fresh greens for salads and sandwiches! It is a mix of tender curly, red leaf and Romaine lettuces. Store in plastic bag in fridge and wash well before consuming.
Stir-fry Mix: Bright, beautiful and full of vitamins and minerals! This is a mix of kale, collards, and chard. Chop and sauté in olive oil or butter for a lovely side-dish. They are also tasty raw. Store in plastic bag in fridge and wash well before using. If you find any unwanted visitors, try soaking in salted water and then rinse.
Broccoli: We were amazed to see these beautiful bouquets of green in the field! Rich in fiber and vitamin C, this brassica always adds a flavor to soups, salads, and stir-fries. Store dry in plastic bag in fridge and wash before using.
Romanesco: This Italian heirloom is quite versatile and tastes like a cross between cauliflower and broccoli. Try steaming it and adding lemon juice, olive oil, salt and pepper. It also pairs very well with pasta. Store in a plastic bag in the fridge.
Mixed Mustard Greens: The beautiful ruffled leaves of the mustard plant have a spicy flavor and are highly nutritious. They can be added raw to salad or sautéed or braised to tame the bitterness. Store in crisper in fridge and wash before eating.
Baby Bok Choy: This crunchy and tasty bok choy is amazing sautéed and adds a little something special to a soup or stir-fry. Store in plastic bag in fridge. Don’t forget to use the ribs!
Red Cabbage: Cabbage is wonderful because it cooks quickly, is versatile, and tastes so good. Red cabbage is particularly lovely sliced thin in green salads and really brightens up a coleslaw. Store in fridge and wash well before use.
Pink Lady Apples: These apples are from our friends at Smit Orchards in Linden and are certified organic. Keep in the fridge or on the counter (depending on what you like) and wash before consuming.
Butternut or Spaghetti Squash: Butternut squash is sweet and easy to prepare. It makes great soup and bread and goes well in sautées! The spaghetti squash can be used as a pasta substitute with marinara sauce or stuffed with herbs, cheese, and nuts for a delicious meal. Store in a cool (not cold), dark place.
February 1, 2012
Our potato seed, along with many other organic farms in our area, is at Rockey Farms in Colorado where it was grown, waiting for a trucker to bring them here. They gather all the orders, and one large truck delivers everyone’s organic potato seed. This has worked very well for many years now. We are hoping to get the seed by the end of the week so that we can start planting right away. Due to winter rains, we have not been able to plant this early for many years. When we receive them, we will sort the seeds into trays and leave them in the greenhouse exposed to light so that they stat to grow (the opposite of what you want with potatoes in your kitchen). We then plant them as soon as the weather allows. Planting will give us an earlier crop and save time.
February 1, 2012
1 butternut squash
3 tablespoons unsalted butter, melted
2 tablespoons light brown sugar, packed
3/4 teaspoon kosher salt
Freshly ground black pepper, to taste
Preheat the oven to 400 degrees F.
Cut off and discard the ends of each butternut squash. Peel the squash, cut them in half lengthwise, and remove the seeds. Cut the squash into 1 1/4 to 1 1/2-inch cubes and place them on a baking sheet. Add the melted butter, brown sugar, salt, and pepper. With clean hands, toss all the ingredients together and spread in a single layer on the baking sheet. Roast for 45 to 55 minutes, until the squash is tender and the glaze begins to caramelize. While roasting, turn the squash a few times with a spatula, to be sure it browns evenly. Taste for seasonings and serve hot.
Adapted from foodnetwork.com
February 1, 2012
1 small to medium spaghetti squash
2 eggs
3/4 teaspoon ground nutmeg
1/2 teaspoon cayenne
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup flour
Canola or vegetable oil
Honey, to taste (optional)
Preheat oven to 375 degrees. With a small sharp knife, pierce squash all over. Place on a baking sheet and roast until tender, about 1 hour, flipping halfway through. When cool enough to handle, halve lengthwise and scoop out seeds. Scrape squash with a fork to remove flesh in long strands.
In a large bowl, beat the eggs lightly. Mix the nutmeg, cayenne, cinnamon, salt, and pepper into the eggs. Add the squash to the egg mixture. Add the flour to the squash and eggs, and stir together very well.
In a skillet, heat oil on medium-high. With an ice cream scoop, drop batter into the hot oil (at the most three to four at a time, depending on the size of your pan). Allow the fritters to fry for a few minutes on each side until they are a deep golden brown.
Remove the fritters from the oil with a slotted spoon and place directly onto a plate with paper towels. Repeat until done with the entire batch. Drizzle with honey, if desired.
Adapted from sweetsav.blogspot.com
February 1, 2012
2 cups basmati rice
1 pound stir-fry greens, washed and thick stems removed
2 tablespoons peanut or canola oil
1/2 teaspoon cumin seeds
2 shallots, minced
1 small onion, diced
1 teaspoon garam masala
1 bunch fresh dill, large stems removed, chopped finely (about 3/4 cup)
1 (15 ounce) can chickpeas, drained and rinsed
2 cups water or vegetable stock
1-2 teaspoons salt
1 teaspoon freshly grated lemon zest
Freshly ground pepper
Pinch of cayenne
Juice of 1 lemon
1 lemon, sliced into wedges (optional)
In a medium-size bowl, rinse the basmati rice with a few changes of water, then cover with at least 2 inches of water. Set aside while preparing the other ingredients, allowing the rice to soak in the water for at least 20 minutes. When ready to use, carefully drain the rice with a fine-mesh strainer.
Steam the greens either in a steamer or a large, covered pot filled with about 2 inches of boiling water. When the greens are limp and bright green, transfer them to a bowl to cool and squeeze as much water as possible from it. Roll tightly into bunches and chop finely.
In a large, heavy-bottomed 4-quart pot, heat the oil over medium heat. Add the cumin seeds, fry for 15 seconds, then add the shallots and onion. Sprinkle with the garam masala and sauté the mixture until the onions and shallots are soft, 6 to 8 minutes. Add the drained rice, folding to coat the grains with spiced oil mixture. Add the chopped dill, winter greens, chickpeas, vegetable stock (or water), salt, lemon zest, pepper, and cayenne. Cover and increase the heat to medium-low and tightly cover. Cook for 25 to 30 minutes, until liquid is absorbed and rice is fluffy, watching carefully to make sure it doesn’t burn.
Remove from the heat, sprinkle with the lemon juice, fluff the rice with a fork, and cover again. Allow to sit another 10 minutes before serving with lemon wedges.
From Veganomicon by Isa Chandra Moskowitz & Terry Hope Romero
February 1, 2012
3 Navel oranges, segmented or peeled and sliced, juice reserved
1 large shallot, finely chopped (optional)
Zest of 1 lemon
1 teaspoon honey
2 teaspoons extra virgin olive oil
A pinch of dried tarragon
Kosher salt
Freshly ground black pepper
1 bunch mustard greens, washed and sliced into 1/4-inch wide ribbons
In a large bowl, whisk together the orange juice, shallot (if using), lemon zest, honey, olive oil, and tarragon. Season with salt and pepper to taste. Add the greens and toss until the leaves are coated with dressing. Add the orange segments and toss to combine.
Adapted from thekitchn.com
February 1, 2012
On Monday afternoon Kiki repaired a cracked valve in the field so that Jose could start irrigating again. The heavy rains of last week have made it difficult for some of the seeds sown to germinate, so he needs to moisten the soil surface to allow the water to reach through. It appears that the chance of rain for the next ten days is less than 20 percent. This can change rapidly, but we do need more rain.
February 1, 2012
Dill: This wispy and fern-like herb has a soft and sweet taste that will lend a delicate flavor to many dishes. Always add towards the end of cooking as heat will destroy the delicate flavor. Store in fridge in plastic and wash only before using.
Navel Oranges: These juicy treats are from our friend Nacho at Twin Girls Farm near Fresno and are QAI (Quality Assurance International) certified organic. We’ve been friends with this family farm for a long time and see them every week at the Ferry Plaza Farmers Market and yes, they do have twin teenage girls. They sell some of their goods to Purity, so that will explain if it has a market sticker on it. The oranges keep well in the fridge. Peel and enjoy!
Lemons: These are also from Twin Girls Farm and are QAI (Quality Assurance International) certified organic. These juicy dreams add a great touch to winter greens and salads. They store longer in crisper of fridge.
Mixed Baby Lettuce: Enjoy these fresh greens for salads and sandwiches! It is a mix of tender curly, red leaf and Romaine lettuces. Store in plastic bag in fridge and wash well before consuming.
Stir-fry Mix: Bright, beautiful and full of vitamins and minerals! This is a mix of kale, collards, and chard. Chop and sauté in olive oil or butter for a lovely side-dish. They are also tasty raw. Store in plastic bag in fridge and wash well before using. If you find any unwanted visitors, try soaking in salted water and then rinse.
Broccoli: We were amazed to see these beautiful bouquets of green in the field! Rich in fiber and vitamin C, this brassica always adds a flavor to soups, salads, and stir-fries. Store dry in plastic bag in fridge and wash before using.
Romanesco: This Italian heirloom is quite versatile and tastes like a cross between cauliflower and broccoli. Try steaming it and adding lemon juice, olive oil, salt and pepper. It also pairs very well with pasta. Store in a plastic bag in the fridge.
Mixed Mustard Greens: The beautiful ruffled leaves of the mustard plant have a spicy flavor and are highly nutritious. They can be added raw to salad or sautéed or braised to tame the bitterness. Store in crisper in fridge and wash before eating.
Baby Bok Choy: This crunchy and tasty bok choy is amazing sautéed and adds a little something special to a soup or stir-fry. Store in plastic bag in fridge. Don’t forget to use the ribs!
Red Cabbage: Cabbage is wonderful because it cooks quickly, is versatile, and tastes so good. Red cabbage is particularly lovely sliced thin in green salads and really brightens up a coleslaw. Store in fridge and wash well before use.
Pink Lady Apples: These apples are from our friends at Smit Orchards in Linden and are certified organic. Keep in the fridge or on the counter (depending on what you like) and wash before consuming.
Spaghetti Squash: This is fantastic baked (either halved or whole) and has fun, spaghetti-like strands of flesh on the inside. It can be used as a pasta substitute with marinara sauce or stuffed with herbs, cheese, and nuts for a delicious meal. Store in a cool (not cold), dark place.
This past summer we moved the chicks to the big girl pasture at four-and-a-half months old, which turned out to be too soon. We now completely separate the chicks from the older birds since we feed them a higher protein feed that the big girls like to steal. The things we have to deal with to bring you great-tasting eggs!