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View of farm fields
UC Santa Cruz Farm CSA
Week 21 – October 25 and 28

What's in the Box?
Cabbage - Caraflex
Carrots - Nelson
Cauliflower - Bishop and Cheddar
Dry Beans - Hutterite or Calypso
Lettuce - Cegolaine or Red Butter
Onions - Expression
Parsley - Giant of Italy
Peppers - Mixed Sweet (Carmen, Lipstick and Escamillo)
Potatoes - German Butterball
Winter Squash - Delicata

former CSA pick up shed
Pre-harvest underway for this week's
CSA share
The UC Santa Cruz Farm CSA ends next week; last pick up dates
are November 1 and 4.
Notes from the Field

It’s a time of transition on the Farm, and while transitions can be stressful, they can also be invigorating, providing an opportunity to take stock, learn something new, and appreciate a different landscape.

The dry season is giving way to rain, and hillsides are starting to turn from brown to green.
Fields and garden beds are transitioning from flowers and produce crops to cover crops.
The 2016 Apprenticeship program ended a week ago, and our apprentices have left the Farm (we miss them!), but we are busy processing applications for the 2017 program.
And although the CSA season ends next week, the field managers are already thinking about their crop plan for next year.
To help us meet our future members’ needs, we have put together a short survey and urge you to take a few minutes to provide us with your feedback. Here is the link:
Thank you all for supporting the Farm by making a commitment to a CSA share this year.  I am grateful for the opportunity to work with the field managers, apprentices, and members involved in the CSA and look forward to doing it all again next year!
- Pam Dewey
CASFS Program Assistant and CSA Coordinator
Recipes by Crop
Recipe PDFs are available on our website, indexed by crop.

Newsletter archives are also available.
Chickpea and Fennel Ratatouille
Serves 4
  • 1 pound eggplant, peeled (optional) and cut into large chunks
  • ¾ pound zucchini, cut into large chunks
  • 1 pound Roma (plum) tomatoes, cored and chopped, or 1 28-ounce can, drained
  • 1 onion, sliced
  • 2 red or yellow bell peppers, cored, seeded and sliced
  • 1 fennel bulb (about 1 pound), trimmed and cut into large chunks
  • 5 garlic cloves, halved
  • 1 teaspoon salt, more to taste
  • Black pepper to taste
  • ¼ cup olive oil
  • 3 cups cooked or canned chickpeas, drained
  • 1 tablespoon chopped fresh thyme or rosemary, or 1/2 cup chopped fresh basil or parsley
  1. Heat the oven to 425 degrees. Combine all ingredients except oil, chickpeas and herbs in a large roasting pan. Drizzle with oil and toss to combine.
  2. Transfer to oven and roast, stirring occasionally, until vegetables are lightly browned and tender and some water has been released from the tomatoes to create a sauce, 30 to 40 minutes.
  3. Add chickpeas, stir and return to oven until beans heat through, 5 to 10 minutes. Add herbs and stir. Taste and adjust seasoning and serve hot, warm or at room temperature.

Produce Notes
  • The Hutterite and Caypso dry beans were grown, harvested, and threshed right here on the farm in September. We enjoy growing these beautiful varieties and hope that our community will be enjoying them through the winter. The Hutterite is a rich and creamy soup bean that has been grown and preserved by the Hutterite Christians, who  emigrated to North America in the 1870s from Austria. They still have colonies in several Canadian provinces and northern US states. The Calypso, with the distinctive "ying-yang" or "orca" markings, are also a great soup bean and are believed to be one of the beans grown by the Native American tribe, the Abenaki people of the Champlain region. The beans were commonly grown along with corn and squash in a process known as “the three sisters” where the crops all provide natural support for one another.
The Friends of the Farm and Garden Annual Meeting is on Thursday Oct. 27 from 6:30 pm to 8:30 pm at the Hay Barn. As we approach the Farm's 50th year we know that it's support our members that helped to get us here. That's worthy of much celebration!  This year's meeting includes:
  • Mingling with other Farm and Garden enthusiasts, getting updates about the inspiring work, and sharing ideas to continue our work in our 50th year.
  • Enjoying the recently restored Hay Barn - a work of artistry, with hand crafted timber framing that can be admired from the inside of this gorgeous structure. 
  • Voting for the officers of the Friends of the Farm and Garden Board.
  • Phenomenal appetizers by Assembly - a local business that features farm to table delicacies year-round and has been a dedicated supporter.
  • Complimentary wines from Soif - another outstanding local business and supporter.
Please join us and nourish your spirit as well as your belly. 
Please RSVP to Dan Dion, our candidate for Treasurer, via, or call 831-459-3240 to rsvp.
Grow Great Garlic Workshop
Saturday, October 29, 10 am - 12:30 pm, CASFS Hay Barn

Led by Sandhill Farms garlic grower Pete Rasmussen, this workshop will include in-depth discussions of all aspects of growing great garlic, from soil preparation and seed selection, to planting and harvesting tricks of the trade. We'll also have roasted garlic available for workshop participants to taste. See the details and pre-register here.
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

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UC Santa Cruz Farm · 1156 High Street · ATTN: CASFS · Santa Cruz, CA 95064 · USA

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