This week brought a new volunteer from San Francisco (via Germany!) into town. Thomas arrived to Harrison Grade Road yesterday on his bicycle having climbed all the way up Green Valley Road and is looking forward to more adventures by bike around Sonoma County. He loves to get his hands dirty and learn a lot about CSA’s. Wow! The strawberries took a hit from the heat. Brassicas got a little brown and buggy from the hot sun too. But don’t mind that: they’re still delish. And we’re probably going to be sowing seeds for Fall brassicas this week, which means we are already thinking beyond the summer. Crazy. Cucumbers are just now starting to show up. And it’s a two-week countdown until tomatoes, people. Lastly, literally, this is the last of the broccoli for a while. Enjoy your Sol Food Farm fresh produce! And thanks so much for your continued support.

Thomas’ Green Smoothie for Two

Ingredients:

5 leaves of washed, chopped dino kale
3 leaves of collard greens, your choice, washed and chopped
3 carrots
2 beets, washed or skinned, chopped
1 cup apple juice
1 clove garlic (for the adventurous)

Gently introduce all the veggies to your blender, then add the apple juice. Feel free to add a little water if you’d like a thinner, more thirst-quenching smoothie. Blend until all the ingredients are incorporated. Pour into two glasses and garnish with one pinch parsley. Drink immediately and feel great!

Farm news.

Hello everyone and thanks for tuning into our news. So we are excited to report a new staff personal on the farm. Her name is Brooke and she hails from big ole San Francisco. She is here for the next two months to help us out so please be nice and introduce yourselves. We are super excited and stoked for the help. Also, my cousin Madeline is in town. She has been so helpful. Thanks Mad!!!! We are off to Trannyshack tonight in the city. They are doing Bjork tributes, which I am sure will bedazzle us.
We are excited to be providing you with our new potatoes, which are Yukon Gold. We are thrilled to say that they will be around for the next few weeks. There are also some carrots in your box that may or may not have been kissed by unicorns. Some of them mysteriously turned purple. Brian says it’s the variety, but I know what really happened. We also spent some nice long hours in the onion patch trying to find the onions. We are happy to report that they were found and are now weeded and free to grow without pressure. Enjoy your box of food and may you all have a wonderful week. Thanks.

Rosemary Potatoes
1-2 pounds small new potatoes
1 ounce butter
2 tablespoons olive oil
black pepper
2 cloves garlic, crushed
1 tablespoon finely chopped fresh rosemary
1 teaspoon coarse sea salt
½ teaspoon cracked black pepper

Wash potatoes, pat dry with towels, and cut in half. Lightly boil or steam until just tender, about 10 minutes. Drain and cool slightly.
Heat butter 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.

SUPPPORTING SMALL NEIGHBORHOOD FARMS AND EATING FRESH VEGETABLES PICKED THAT DAY IS PRETTY DANG VALUABLE.

Your box of vegetables contains these amazing magical items:
Beets, lettuce heads, bok choi, napa, basil, parsley, garlic, Red Russian kale, dino kale, collards, summer squash.

Hey team. Hope that everyone is well. It’s July 1st! so no more cell phone talking while out and about in your car. We are hoping that everyone is figuring out what to do with all this produce we are growing for you. The lettuce heads are looking great and the summer squash is rearing its head ready to just go wild. You’re wild!!! We are enjoying these cloudy mornings so we don’t have to run around getting the food out of the field as quickly as we can. The smoke definitely added some eeriness to the fields this past week, there was also a small grass fire up here down the road. We could actually hear the walkie talkies and thought we might have to take the dogs and run for it.
Other than all the gophers and weeds, Brian and I feel we are staying on top of managing a 2 ½ acre garden. We sometimes run behind on the sowing schedule but it all works out in the end. There have also been some unicorn sightings and we think they are eating some of our crops. So if anyone knows how to deal with this please let us know. Thanks again and happy 4th of July. Remember that peace is patriotic and Napa cabbage goes great on a grill. Holler!!!!!!!!!!!
Friday folks: yes, your boxes will be here on the 4th.

Beet Risotto with Greens, Goat Cheese, and Walnuts
2 teaspoons olive oil
1 cup chopped onions
1 cup Arborio rice
1 tablespoon minced peeled fresh ginger
2 teaspoons finely chopped fresh rosemary
½ cup dry white wine or water
1 bunch finely chopped beets
¼ teaspoon salt
4-4 ½ cups vegetable broth
bunch chopped up beet greens, bok choi, napa cabbage, something green
½ cup crumbled goat or Feta cheese
¼ cup chopped and toasted walnuts

Heat in a heavy skillet with lid over medium high heat. Add onions and sauté 3 minutes. Add rice, ginger, and rosemary and sauté 1 minute more. Add wine or water. Simmer 3 minutes or more until liquid is nearly absorbed, stirring constantly. Add beets, salt, and broth; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until beets are tender, stirring occasionally.
Stir in greens and continue cooking 5 minutes. Add cheese, stirring until blended. Sprinkle each serving with 1 tablespoon walnuts. Yum town.