Sol Food Farm

Well, we made it! We are so proud of all involved for the 2007 Sol Food Farm CSA. We really worked together to orchestrate a very fun and community-building cooperative system in our neighborhood, and we are VERY thankful. On this Thanksgiving week, we’d like to give thanks to our AMAZING community that supports us up here on the Grade. This year has been sheer pleasure to prepare the fields, seed in the greenhouse, transplant into the ground, and irrigate like madmen to harvest for you in the early mornings. And this morning, the lettuce had frost! How appropriate…We want to make sure you all know that we are extending the CSA activities, in a scaled down way, 4 more weeks. This means that for $40 in advance, you are welcome to keep receiving the bounty of lettuces, cabbages, collards, kales, broccoli, Asian greens, other goodies, and flowers. How about more fresh food for the month of December? You must pay in full in advance, and pick up is Wednesday before 7pm. We’d love to have you! If you can’t continue that way, please support Bohemian Market in Occidental, where our produce shines on the shelves.

IN THE BOX

2 heads lettuce- Red Butter, Salad Bowl, Red Sails

Broccoli shoots- the most delicious stage of broc!

Greens!- Collard or Mustard, Red Russian Kale, Dino Kale

Napa Cabbage- It’s baaaaaaack!

Cippolini Onions with their green tops

Parsley

Dry-Farmed Tomatoes

Zucchini

FINAL NOTE

We are doin’ it again next year, so stay in touch! Leo is off to New York to study Biodynamic Orcharding at Threshold Farm in Philmont AND to live with his farmer hubby Andy while he breaks ground at a neighboring farm, and we live happily together again. Former Farmer Laura is managing a CSA in Maine in 2008! Brandon is keeping it REAL here on the Grade and keeping that torch aflame all over west county. Brian is joining on board and moving into the household, along with lovely Ingrid and joyous Jill. We all thank you deeply, and wish you a warm and cozy winter season- with hopes of ample rain and lots of sun in between! PEACE

Hi, Supporters! Well, what else can we talk about but the early and considerable rains we are having. It’s amazing and great for many parts of our food supply- the kales, collards, broccoli, cabbage, cippolinis, and other cool, wet-weather friends. However, depending on how long this continues, some of the hotter, summery things are feeling challenged. That said, the boxes look absolutely bountiful with a special blend of fall goodness! Let’s peek inside:

Lettuce- Salad Bowl
Onions- Cippolini and Scallion
Kale- Red Russian or Lacinato(Dino)
Collard Greens
Parsley
Dill\

Cilantro
Peppers
Eggplants
Dry-Farm tomatoes
Zucchini
Cucumber

COLLARD ROLLS

This recipe is a Leo original, designed to work perfectly with your Sol Foods.

1 Bunch collards, with tough stalk cut out to 1” up the leaf

Leftover cooked grain (rice, quinoa, etc)
1/4 cup Dried fruit (cranberry, raison, currant)
1 cup chopped Mixed fresh herbs (dill, parley, mint)
1/4 cup Nut of choice, toasted and chopped
Olive oil, apple cider vinegar to taste
Salt and pepper to taste

Blanch the collards by submerging in low-boiling water for 30-45 seconds, remove and allow to cool. In same hot water, soak the dried fruit to plump, about 3 mins.
Toss rest of the ingredients together in a mixing bowl, including the plumped dried fruit. Lay one collard leaf flat, and spoon 2 Tbsp filling on the lower part of the leaf, just above where you cut out the tough stem. Roll once, tuck in sides toward center, and roll the rest of the way. Lay seam side down in a dish. Repeat with all leaves.
At this point, they are ready to eat. They can also be baked in a flat baking dish, sometimes topped with tomato sauce and covered, at 350 for 30 mins. They could also be steamed in a steamer basket, and served with a lemon aioli dipping sauce!

FINAL NOTE
The last boxes of the season for your gracious subscription to support our local community supported agriculture will be on Thanksgiving week. That means for Tuesday picker-uppers,: November 20th. Friday folks is November 16th. We will be able to provide anyone interested with a winter share of whatever is left (kales, collards, and perhaps cabbage, herbs, cippolinis, and lettuce) for several more weeks. This will be a one-day pick-up, and cost about $10 a week, for a subscription until New Years. More details to follow!

Hey hey G’day, CSA! What a wonderful world it is, and we are so thankful for our community farm. We realize it’s been a while since the last newsletter, but we wanted to really build up some interesting news for this one. We’ve got lots to talk about, mostly the bright future of Sol Food Farm!

First, a garden check-in: Lettuce hasn’t looked this fabulous since the spring, tomatoes had a great week in the heated daytimes, and corn is swaying from the breeze as well as from the weight of the ears! There is only one more succession of lettuce in the greenhouse, and then it’s empty! Delicata and butternut are finishing their term in the fields, and the winter garden is happy, loving the cold nights and the fog- making a special un-seasonal appearance this morning.

And the farmers- we had a far out time hosting the CSA appreciation brunch. What a bunch at brunch! Thanks to everyone who came, and to the chickens and veggies for their input. About 25 folks, of all ages, and most who walked to the farm, enjoyed the sunny morning. Farmers harvested in the early morn, and Leo was at the stove’s helm while Brandy mixed up the B.Mary’s on the patio. Special thanks to housematey Jill and the AMAZING Brian…

And speaking of Brian, let’s segue into next year news: Brain is joining the Sol Food legacy, brining with him a fresh new vigor and finally: some straight male energy around here! Many of you know that space has been created because Leo will be leaving Sol Food and the community to pursue an apprenticeship in biodynamic orcharding and to reunite with former Sol Foodist and his life-love, Andy. All of these changes have been made with care and grace, and the positive growth of Sol Food Farm.

IN THE BOX
Lettuce- Salad Bowl
Herbs- Parsley, Scallion, Basil, Dill
Onion- Cippolini
Zucchini
Cucumber
Peppers- assorted. Gypsy (yellowish) are sweet, Andy’s (long and red) are hotter.
Greens- Collard or Red Russian Kale
Tomatoes- Heirloom and Dry-Farmed Early Girl

Recipe
PEPPER RELISH- Great on sandwiches or burgers!
3 to 5 Gypsy or other sweet peppers, cut in 2-inch chunks
1 large yellow onion, cut in 2-inch chunks
1 cup cider vinegar
1/2 cup maple syrup
1 1/2 tsp dry mustard powder
1/2 tsp hot red pepper flakes or 3 Andy’s peppers
1 Tbsp finely chopped peeled fresh ginger

4 medium cloves garlic, smashed, peeled and minced
2 tsp cardamom seeds

Pulse peppers and onion in food processor (or mince). Cook all ingredients over medium-high heat, stirring frequently, until liquid is reduced to desired consistency!

FINAL NOTE- Newsletter’s late because Brandon broke the computer downloading old episodes of Hee Haw…whatever that means.