Sol Food Farm

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.

Hello everybody! Hope we’re all well and making it through this heat. Your farmers are fabulous as always and keeping the farm nice and irrigated. Leo’s birthday was on Tuesday, so of course we had to wake up the whole neighborhood at 6 am to wish him a happy number 32. birthday, birthday!!!
In other Sol Food news today marks the half way point of the CSA. Well goodness me you say. Yes, already half way there and still pushing the goods until Nov. 20th, which is the week of Thanksgiving. It’s truly been a wonderful first half of the season. Hoping you like your box of food this week, and lets plan a big party soon, shall we?
And in more news that I almost forgot, the incredible Laura Neal will be gracing us with her presence starting this weekend and staying for around a week. How fabulous is that?! Laura was a founding member of Sol Food and is now rocking the farm seen back east. It’s wicked hot there right now.

WHAT’S INSIDE
Head Lettuce- Red Sails or Salad Bowl
Cucumber

Beets- Red Ace
Corn!!
Onion- Torpedo
Basil- Genovese
Tomatoes- Assorted Heirlooms and cherries
Zucchini- Assorted
Potatoes- German Butterball or French Fingerling
Garlic- California Early
Parsley

Cilantro or Dill
Chard
Bunching Onions

PREPARATION POSSBILITY
Rosemary Potaoes from UCSC Farm and Garden cook book
1-2 pounds small potatoes
1 ounce butter or margarine
2 tablespoons olive oil
black pepper

2 cloves garlic, crushed
1 tablespoon finely chopped fresh rosemary, parsley is also great
1 teaspoon coarse salt
1/2 teaspoon cracked black pepper

Wash potatoes, pat dry with paper towels, and cut in half. Lightly boil or steam until just tender, about 10 minutes. Drain and cool slightly.
Heat butter or margarine with oil in heavy skillet. When foaming, add the potatoes and season with pepper. Cook over medium heat until crisp and golden, tossing regularly to cook evenly. Stir in the garlic, rosemary, and salt. Cook a minute or two, gently stirring.
Add cracked pepper and serve.

FINAL NOTE
Super shout to the Claypools for bring by pears earlier in the week. If anyone ever has any ideas on what we can do to make this work better please let us know. We are now at the half way point of the CSA and are still looking for more members to join, so if you know anyone who might be interested please let us know. And if you haven’t yet, the next CSA payment is due. It is $375 in full or $150 down and $75 of the next three weeks. Talk to us and we can figure it out. Have a great weekend and enjoy your food. Thanks.

Hey hey CSA! How we feelin’? Things are fabulous on the farm, and there is a total renaissance happening. Lots of garden beds are turning over and opening up, and we are transplanting lots more of summer goodness headed for your box. Some things that are taking a hiatus from the box in the heat of mid-summer are growing out there again- broccoli, herbs, and some of the cooler weather flowers. And all that is being closely followed by the fall crops, which eagerly await there turn to be set free of the greenhouse.
Also, this week is the end of the first half of the CSA season. Mixed feelings arise- but, the best is just beginning! The true harvest is being received now, after months of spring and early crops that we have all enjoyed and appreciated so much. Now comes rolling in more and more tomatoes, eggplants, potatoes, peppers, cukes, corn is near, melons are swelling…! This also signifies that your subscription for the second half of our season is due. If you have any questions, see the CSA info on the webpage or contact us.

WHAT’S INSIDE
Head Lettuce- Red Sails or Salad Bowl
Cucumber
Beets- Red Ace

Beans- Provider
Onion- Torpedo
Basil- Genovese
Tomatoes- Assorted
Zucchini- Assorted
Potatoes- Yukon Gold, Yukon Finn, German Butterball
Garlic- California Early

PREPARATION POSSBILITY
ZUCCHINI FRITTERS

2 zucchini, grated
1 egg
1/4 cup bread crumbs
1 clove garlic
1/2 Torpedo onion
salt and pepper

Combine all ingredients as you heat up a fry pan with 1 Tbsp fat (high heat oil like Safflower or butter). Once the pan is hot, form pattys with your hand to sizzle in the skillet. Cook until golden, flip, and cook other side. Once finished, garnish how you like- I suggest a squeeze of lemon and sour cream, or top with salsa. How do you like your fried food?

FINAL NOTE
Continued thanks to all who are participating in Sol Food Farm CSA 2007. The best reflection time on this is when members are out in the field creating flower bouquets, chatting, sharing, and living in our community. Topics this week have included: Lazy Bear Weekend in Guerneville, Living “behind the orange curtain” in SoCal, How the chickens have been asking about you, and how guests at Avalon B&B(who eat Sol Food) drive by to see where their food comes from.