Sol Food Farm

Your box contains: lettuce, basil, kale, kale, collards, cucumbers!, garlic, carrots!, broccoli, eggplant, parsley, summer squash

Amazing News!

Wow. First and foremost, how cool are our neighbors? They are the best ever and this newsletter is devoted to them. We got Joe across the street who lets us borrow all kinds of random tools and speaks to us every now and then at the mailbox. Abigail and Charles live down the road. We consider them more friends than neighbors. They have tons of kids and always provide the nicest waves from morning walks. Miss Maggie lives right around the corner with her rebellious son Zane. We heart them ever so much and spend lots of time just gabbing away about any and everything. Johnny and Sherrie have a pool to the back of us. We hear them partying at all hours of the day and night and love how much pool time we used to get and hopefully we’ll get some more soon before it gets too cool. David and Sandy live next to Johnny and Sherrie. We see them outside occasionally and always take the time to chat. Rachel and Justin live next to them and they’re super cool and actually were the first CSA members this little farm ever had. They’re core members. Deb and Denise live down the way. They are our power couple friends. And Lisa Black lives a little further. We chat every Tuesday in the field while picking flowers and talk about upcoming concerts. Chaney and her bunch live a little further down Morelli. They are core members as well and always take the time to say hello. And we couldn’t forget the new guy Henry, who lives right behind us. He is so nice and mellow and lets us use his water. Big time thanks to that guy.
We couldn’t be in a more supportive place and are fortunate to have landed in such a cool spot. Have a great week and lets all enjoy this beautiful weather we’re having. Hoot! Hoot!
Also, check out this website. www.seasonalpantry.blogspt.com/ Our friend Ellen writes about what she does with our food. How cool is that? She also keeps us on our toes are far as what week it is and how much she just lurves collards.

Greens Pie (Fresh from Farm and Garden)

1 onion, chopped                                 red pepper flakes
2 garlic cloves, minced                       1 cup shredded cheese
2 tblsp olive oil                                   6 eggs
1 bunch greens, chopped                  2 pie crusts
salt and pepper to taste

Preheat oven to 400 degrees.
In large skillet, brown onion and garlic in oil. Add chopped greens and cook until wilted.
Beat eggs in a large bowl. Mix in cheese, salt and spices, and greens mixture. Pour into pie shells and bake 30-40 minutes or until knife inserted into center comes out clean.

Your box has: Lettuce, basil, parsley, nectarines, red Russian kale, dino kale, collards, garlic, peppers, turnips, tomatoes, and summer squash.

Some news.

Sol Food Farm is having a great day and we hope that you are too. Brian and I were up and at ‘em this morning and the time it takes to get all the harvesting done is taking less and less time. The fall greens are up and we have been harvesting from them for about a week now. This includes the Red Russian kale and the dino kale. There are a few holes in some of the kales and also in the turnips. Don’t be alarmed, it’s still super delicious food. Speaking of food, there is a new group in the county that we are a part of called Fork and Shovel. This is a collaborative of local farms and restraunts in the area. Fork and Shovel helps us move our produce to the amazing chefs in this area that want to use only the finest local ingredients. They are having a kick off party on Oct. 5th and its going to be pretty amazing. Here’s a small blurb from them:
We’ve put together an unforgettable evening ~ Chefs and Farmers from across the county have stepped up to present an extraordinary series of food-shed tastes, appetizers and composed entrees. Eight organic or bio-dynamic vintners have offered to pour. Some of the most talented artists and food creators in our part of the world have donated their work for a truly incredible live and silent auction. In addition to the art, travel and superlative food adventures, we have a 60 bottle Sonoma Wine Library, also 100% donated, bottle by bottle, from supportive winery’s across the county.
Sounds pretty nice. One of us will be there and we’d love you all to try and make it. You can get tickets at www.brownpapertickets.com/event/41670. Fork and Shovel also has a website. It is www.forkandshovel.com. If you go, please let them know who you are, and that you are in the coolest CSA around. Have a great week everybody.

Zimbabwean Greens (Fresh from Farm and Garden Cookbook)
2 bunches chopped greens 2 cups chunky peanut butter
1/8 cup water 2 tablespoons oil
1 large onion, chopped cayenne pepper, black pepper, and salt to taste
1 44-ounce can diced or stewed tomatoes

Saute chopped onions in oil. Add spices. Add chopped greens and water. Cover and steam for a few minutes over medium heat. Add tomatoes and simmer 10 more minutes over low heat. Stir frequently.
Add peanut butter and simmer uncovered another 20-30 minutes, stirring frequently(the sauce gets smoother as it gets cooks.) Adjust spice. Serve with polenta or couscous.

This box contains: lettuce, peppers, eggplant, tomatoes, collards, basil, parsley, dino kale, red Russian kale, garlic, potatoes from Nelsen Ranch, and Nectarines from Ed at the farmers market!!!!

Whats going on:
Pretty mellow week around here. Our Sunday farmers market was great and we pretty much sold out of everything!!! That’s always nice and good for the moral of the troops. The Occidental market, on Friday evenings, was great as well. That market is more of a social gathering where we talk with the other farmers and drink a beer or two during work time. The Sebastopol market is a bit more serious and we like to drink lots of coffee and just chat, chat, chat to the customers.
Hopefully you’ve noticed the nice red Pontiac potatoes in your box. Those come from our good friends at Nelsen Ranch. We were looking for something extra to put in the box this week and they came through for us at the market. They dry farm all of their potatoes and garlic, which means they don’t irrigate. We think they are super and hopefully you do to. The nectarine came from Ed, who owns Twin Peaks Farm. He always has the best fruit in town and you can find him at the Occidental market.
Have a great week. Thanks for your support.

GREENS WITH POTATOES (Fresh from the Farm and Garden)
About 1 pound of potatoes (that’s what you got in the box)
1-2 bunches of greens. (or use all your greens)
2 tblspoons olive oil
1 large clove garlic, minced
½ teaspoon red pepper flakes
salt and pepper

Boil potatoes in salted water about 20 minutes until tender. Drain, peel, coarsely chop, and set aside.
Boil or steam greens until tender, 5-20 minutes, depending on variety. Drain, chop, and toss with olive oil and salt and pepper.
Heat olive oil with garlic and red pepper flakes in a skillet over medium heat. When you can smell the garlic, add the potatoes and greens. Cook over medium heat, mashing potatoes with fork and stirring them into the greens to make a hash. Adjust and serve drizzled with olive oil.