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UC Santa Cruz Farm CSA
Week 22 – November 1 and 4

What's in the Box?
Broccoli - Gypsy
Cabbage - Fareo
Carrots - Nelson
Kale - Red Russian
Lettuce - Cegolaine
Peppers - Mixed Sweet
Persimmons - Fuyu
Onions - Expression
Potatoes - Desiree
Popcorn - Tom Thumb
Radicchio - Leonard
Winter Squash - Butternut

former CSA pick up shed
Kirstin Yogg Comerchero, Field Production Site Manager
This is the last week of CSA for 2016 – thank you for your support this season!
If you haven't already, please fill out the quick online survey (different from our paper crop survey available at pick up). Your responses will help us plan for a great CSA next year.
Notes from the Field

Thank you all once again for a fantastic season. Just like that, we turn around and summer is over. The temperatures have dropped, the rain has set in (over 6 inches already!), the landscape is greening up and the kale is growing like gangbusters. We have been scurrying around moving our storage crops out of the rain into sheds and coolers, discing our ground and sowing our winter cover crops. The urgency and excitement we feel as we prepare for winter in big pushes, watching the weather and timing our actions accordingly, brings an awareness that ties us to generations of farmers.

Thanks to our 3 new second year apprentices, our assistant managers, and the work of our student intern crew we have been able to pull the harvest out of the fields in a timely manner despite the wind and rain. We miss the first year apprentices but it is fun to now rely on the UCSC students to help bring in our weekly harvests. We will continue to do so as we sell roots, greens, and winter squash to the campus dining halls through the winter.

As for me, I am breathing a sigh of relief as my first season managing the fields comes to a close. The first season farming on a new piece of land is akin to navigating a new route up a high mountain peak or starting a business. The learning curve was steep as I studied the nuances of our crops and varieties in each particular field through the seasonal changes, various pest and pathogen pressures and weed seed flushes. I am eager to integrate all the lessons, to use what I’ve learned to plan for next season and to instruct the next crop of apprentices and students. I am again realizing the joy of slowly building a relationship with a landscape. This subtle feeling is part of what draws me to farming, keeping me interested, engaged and fulfilled.  I feel very lucky to now have the UCSC Farm as my landscape.

Of course it goes without saying that you, our loyal CSA customers, are central to the design and rhythm of our season, and we hope that you have enjoyed your share. You are not only supporting your local food system but also the training of future farmers, gardeners and food activists. We thank you from the bottom of our hearts for that support. Please consider joining us again next season, and make your voices heard in our survey if you haven’t already. It is enormously helpful to get your feedback!

See you in 2017, and bring on the rain!
– Kirstin Yogg Comerchero
Field Production Site Manager
Recipes by Crop
Recipe PDFs are available on our website, indexed by crop.

Newsletter archives are also available.

Curried Cauliflower Soup

Ingredients
  • 1 tablespoon canola oil
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 2 teaspoons finely chopped ginger
  • 2 teaspoons curry powder
  • 2 teaspoons cumin seeds, ground
  • 2 pounds cauliflower (1 medium head), roughly chopped
  • 1 russet potato, peeled and diced, or 1/2 cup rice
  • 2 quarts water, vegetable stock or chicken stock
  • Salt to taste
  • Freshly ground pepper
  • Chopped cilantro for garnish
Directions
  1. Heat the oil over medium heat in a large, heavy soup pot and add the onion. Cook, stirring often, until onion is tender, about 5 minutes. Add the garlic, ginger, curry powder and ground cumin and cook, stirring, until fragrant, 30 seconds to a minute. Add the cauliflower, potato or rice, water or stock, and salt to taste and bring to a boil. Reduce the heat, cover and simmer 30 minutes.
     
  2. Using an immersion blender, purée the soup (or you can use a regular blender, working in batches and placing a kitchen towel over the top to avoid splashing) until it is very smooth. Return to the pot, heat through, add freshly ground pepper and adjust salt. Serve, garnishing each bowl with chopped cilantro.

     
 http://cooking.nytimes.com/recipes/12178-curried-cauliflower-soup?utm_source=sharetools&utm_medium=email&utm_campaign=website

Produce Notes
 
  • If you aren't familiar with the various types of persimmons, these fuyu persimmons can be eaten while still crisp or can sit on your counter until they soften quite significantly. They have a touch of astringency, but do not need to ripen to complete mush as the hachiya do to be eatable. I enjoy them as I would an apple and truly appreciate this unique and fleeting taste of fall.
     
  • The butternut squash is a variety that will just get better with time (to a point!) so don't worry about eating it right away. It's best stored in a cool dry place along with any onions or potatoes that you have not used yet.
 
Winter Crop Recipes

Garlic & White Bean Pizza with Butternut Squash Topping

Ingredients
Garlic white bean purée
  • 1 (15-ounce) can cannellini or other white beans, rinsed and drained
  • 1/4 cup olive oil
  • 1 tablespoon lemon juice
  • 2 cloves garlic
  • 1/2 teaspoon dried thyme
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 to 2 tablespoons water
Pizza topping
  • 4 tablespoons olive oil
  • 1 onion, thinly sliced
  • Sea salt
  • Freshly ground black pepper
  • 2 cups butternut squash, peeled and cut into 1/2-inch cubes
  • 1 cup spinach
  • 1 apple, peeled and thinly sliced
Dough
  • Pizza dough (store-bought is fine, or make your own)
Directions
  1. Preheat oven to 375 degrees. Make the Garlic White Bean Purée by blending the beans, oil, lemon juice, garlic, thyme, salt and pepper in a food processor. Add water, as needed, until a smooth consistency forms. Set aside. Can be made two days in advance.
  2. In a large skillet, heat 2 tablespoons oil over medium-high heat and sauté onions until soft and lightly caramelized, about 20 to 30 minutes. Season generously with salt and pepper.
  3. While the onions are cooking, toss remaining 2 tablespoons oil with squash and season generously with salt and pepper. Transfer to a large-rimmed baking sheet and roast for 30 to 35 minutes until squash is fork-tender, turning once or twice with a spatula. Remove from oven and set aside. Turn heat up to 450 degrees.
  4. Prepare pizza. Brush a large-rimmed baking sheet (approximately 9 by 13 inches) with oil. Stretch homemade or store-bought pizza dough into a rectangle and fit it into the prepared baking sheet. Spread a layer of the Garlic White Bean Purée evenly over the rolled-out dough. (You may not want to use all of it.) On top of the dough, arrange the spinach, caramelized onions, roasted butternut squash and apple slices. Season with salt and pepper, and brush the edges of the crust with olive oil.
  5. Bake at 450 degrees for about 15 to 20 minutes, rotating midway, until the crust is slightly browned or golden. Let cool, slice and serve.
Fennel Pasta Risotto
 
Ingredients
  • 2 tablespoons butter, divided
  • 2 cups chopped fennel bulb
  • 1 cup thinly sliced leek (about 2 large)
  • 1 teaspoon fennel seeds
  • 1/4 teaspoon salt
  • 3 cups fat-free, less-sodium chicken broth
  • 1 cup dry white wine
  • 1 1/4 cups uncooked orzo (about 8 ounces rice-shaped pasta)
  • 1/4 cup (1 ounce) grated pecorino Romano cheese
  • 2 tablespoons chopped fennel fronds
  • 1/4 teaspoon freshly ground black pepper
 
Directions
  1. Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add fennel bulb, leek, and fennel seeds; cook for 2 minutes, stirring frequently. Stir in salt. Cover and cook 12 minutes or until fennel is tender, stirring occasionally. Set aside.
  2. Combine broth and wine; bring to a simmer in a large saucepan (do not boil). Keep warm over low heat (mixture will look curdled).
  3. Melt 1 tablespoon butter in a medium sauté pan over medium heat. Add orzo to pan; cook for 2 minutes, stirring constantly. Add broth mixture, 1/2 cup at a time, stirring mixture frequently until each portion of broth mixture is absorbed before adding the next (about 17 minutes total). Stir in leek mixture; cook 2 minutes. Remove from heat; stir in cheese, fennel fronds, and pepper.
Chocolate Beet Cake

Ingredients
  • 4 medium beets, trimmed, peeled, and cut into 2-inch chunks
  • 2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 2 large eggs
  • 3/4 cup warm water
  • 1/4 cup safflower oil
  • 1 teaspoon vanilla extract
  • Optional: 2-3 squares of melted dark chocolate – whisk in when adding eggs, etc
  • Vegetable oil cooking spray
Directions
  1. Cover beets with 2 inches water in a pot. Bring to a boil. Reduce heat, and simmer until very tender, about 30 minutes. Drain. Puree beets with a food processor or handheld mixer until smooth.
  2. Preheat oven to 350 degrees. Whisk together flour, sugar, cocoa powder, baking soda, and 3/4 teaspoon salt in a large bowl. Whisk in eggs, water, oil, vanilla, and 1 1/4 cups beet puree (reserve remaining puree for another use).
  3. Coat a 9-inch round cake pan (3 inches deep) with cooking spray. Pour batter into pan. Bake until a toothpick inserted into the center comes out clean, about 45 minutes. Let cool in pan on a wire rack for 20 minutes. Turn out cake from pan. Let cool completely,right side up. Frost with chocolate glaze or powdered sugar or serve un-frosted.
Copyright © 2016 UC Santa Cruz/CASFS, All rights reserved.

UC Santa Cruz
Center for Agroecology and Sustainable Food Systems
1156 High Street
Santa Cruz, CA 95064
831-459-3240

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