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View of farm fields
UC Santa Cruz Farm CSA
Week 14 – September 6 and 9

What's in the Box?


Strawberries - Albion
Arugula - Astro
Beets - Chiogga or Red Ace
Broccoli - Gypsy
Kale – Red Russian
Onions - Expression
Potatoes - Yukon Gold
Sweet Corn
Tomatoes - Dry Farm Early Girl
Tomatoes - Mixed Heirlooms
Dill, Cilantro or Parsley - Bouquet, Santo or Giant of Italy
former CSA pick up shed
CSA member Katie Monsen, UCSC lecturer in Environmental Studies, with her weekly CSA share.
Flower Share extended through end of season!
We are very excited to be making fresh bouquets available through the end of the CSA!  If you want to sign up it's not too late, just let us know!
Notes from the Field
 
Our Apprentices enjoyed a well-deserved long weekend this week. In place of the usual Note from the Field, please enjoy a photo of the late summer/early fall at the Farm!
CSA Block 8 in early July – just planted planted with new seedlings
CSA Block 8 in early September!  Some crops have already been harvested from this field for your boxes.
Recipes by Crop
Recipe PDFs are available on our website, indexed by crop.

Newsletter archives are also available.

Spinach and Warm Sungold
Tomato Salad

serves 4

Ingredients:
  • 2 large bunches spinach
  • 1 pint (2c.) Sungold cherry tomatoes
  • 3 tablespoons olive oil
  • 1 clove garlic, minced
  • salt and freshly ground pepper
Directions
  1. Wash the spinach, removing and discarding the thick stems.  Dry the spinach thoroughly and divide it among 4 large plates
  2. Wash the tomatoes and cut them in half through their stem ends.
  3. In a saucepan, heat the olive oil over medium-high heat and add the garlic and halved tomatoes. Cook for 3 to 5 minutes, until the tomatoes soften and release some of their juices (but do not overcook, as the tomatoes should hold their shape).
  4. Season with salt and pepper. Spoon the warm tomatoes, garlic, and pan juices evenly over the spinach.  Serve immediately.




– Colleen Wolner, Blue Heron Coffeehouse, Winona, Minnesota. Reprinted in Bounty from the Box: the CSA Farm Cookbook by Mi Ae Lipe. Twisted Carrot Publishing, 2015.
 

Produce Notes
  • The potatoes in your share have been cured so the best way to store them is in a brown paper bag in your cupboard or counter top. Your refrigerator is too cold for them and will cause them to brown and convert starches to sugars, giving them an off taste.
     
  • The dry farm tomatoes will benefit from another day or two of ripening on your counter. We are trying to stay ahead of the pick so are harvesting them a little less ripe than ideal. It is clear from the look of the plants that they still have access to plenty of water. It's only when they start to look stressed that they put out the most flavorful tomatoes. These are very good, but we are waiting for great!
  • We started harvesting off our second succession of sweet corn this week. You can expect 2-3 more weeks of sweet corn in your share. If you have had enough already, freezing it is a good option. A winter corn chowder is always a treat.
SAVE THE DATE:
Sunday, September 25, 11 am - 5 pm: Harvest Festival at the UC Santa Cruz Farm


Join us for music, food, workshops, tours, kids' activities, a pie baking contest, and much more at our annual Harvest Festival! Enjoy a day on the 30-acre UC Santa Cruz Farm as we celebrate the bounty of fall.

Admission is $5; free for UC Santa Cruz students, kids 12 and under, and members of the Friends of the UC Santa Cruz Farm & Garden.
 
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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UC Santa Cruz Farm · 1156 High Street · ATTN: CASFS · Santa Cruz, CA 95064 · USA

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